Kai Chronicles

Eating, exploring and enjoying life

How to make apple pie

7 Comments

kaichronicles-make apple pie

It’s Sunday. And Sunday is my regular baking day. I’ve always loved to bake and now that it’s winter, I find myself in the kitchen a lot.

Growing up in Canada, dessert was a constant. Especially fruit pies. I really miss seeing fruit pies on menus in Australia. It’s rare so I make them at home. Expect to see a flow of dessert pie recipes here on Kai Chronicles. It’s my way of helping the world. One pie at a time.

Let’s start with a classic: apple.

Apple Pie Recipe

You’ll need:

A deep pie plate (I use a Pyrex one and it’s awesome)

A rolling pin

Food processor (not essential but much faster to make the pie crust)

Pastry

2 cups plain flour

a pinch of salt

250g butter, chopped

5 TBSP cold water

1 TBSP vinegar – white or apple cider

Put flour, salt and butter in food processor and blend just until ingredients come together. It will look like a crumb mixture. Add the liquid, one TBSP at a time while the motor is running. After the last TBSP is added, turn the machine off.

It’s important that you don’t over process or you’ll end up with tough pie crust. We don’t want that, we want light and flaky pastry.

kaichronicles-making pie crust

How to make pie crust

Turn the mixture onto a piece of Glad wrap and work gently with your hands just until it comes together. Do not knead. It’s not bread dough.

kaichronicles-easy pie crust

Make 2 even piles of dough

Separate in two even piles and flatten. Wrap in plastic and let it “rest” in the fridge for at least 30 minutes.

kaichronicles-pastry for fruit pies

Let pastry “rest” for 30 minutes in fridge

Meanwhile, prepare the apples.

kai chronicles-fruit pie recipe

Apples for pie

Apple Pie Filling

10 apples – a mix is fine. Granny Smith’s are a good choice but you what you have

3/4 cup brown sugar

1/2 cup plain flour

1 tsp ground cinnamon

1/4 tsp ground nutmeg

a squeeze of lemon

Peel, core and cut your apples into small slices or chunks. I use an apple slinky, it’s a great investment if you have kids. Or make a lot of pies.

kaichronicles-apple slinky for pie

Peel, core  and cut apples

Toss all the filling ingredients together. Now get back to your pie pastry.

How to build your pie

Roll out your dough on a well-floured surface. Like I said above, do not over-work. And do not let the pastry get too warm. Quickness is needed here. If the pastry is too cold to roll, put your hands over it (while it’s still in plastic) to soften it a little.

Lay sheet #1 in the pie pan, be sure you have rolled it large enough to have excess pastry hanging off the sides.

Add the prepared filling.

Add a few slices of butter on top of the filling.

kaichronicles-apple pie filling

Add a few slices of butter

Roll out sheet #2. Fold in half and make at least 3 slices to act as vents while cooking. Place the top sheet on the apple mixture.

Fold  and pinch the excess dough from the top and bottom together to make a nice edge. You can press the edge down with a fork for a tight seal. Sometimes I do, sometimes I don’t.

Paint the top with milk before baking at 180 degrees Celsius for 45 -60 minutes.

kaichronicles-brush pie with milk

Add a light layer of milk before baking

Serve warm with vanilla ice cream.

kaichronicles- apple pie and ice cream

Apple pie with vanilla ice cream for dessert

What’s your favourite dessert pie? Let me know in the comments. 

 

 

 

 

Advertisements

Author: Jennifer Morton

Freelance travel and lifestyle writer | photographer | coffee snob | INFJ | yogi wannabe | Canadian expat | will write for money

7 thoughts on “How to make apple pie

  1. I never met a pie I didn’t like (unless it wasn’t made properly) but it looks like you have this down to a science! That is a beautiful looking pie. I use lard for pie pastry, I must try the butter instead. I am making rhubarb-strawberry this coming weekend for a family gathering but I can’t say it’s my favourite. Strawberries are in season in New Brunswick just now and I have rhubarb from my garden waiting in the freezer from May so strawberry-rhubarb it is; besides I promised my mother-in-law I would make her one and it’s her favourite.

    • Yes, lard is often used in Canada but it’s not readily available here in Australia. They have a shortening called copha, which I just had to google to learn that it’s a coconut-based shortening. I don’t use it because it’s hard and anytime I’ve seen it used in recipes, you have to melt it. Butter is better. Here anyway.
      Strawberry-rhubarb is not my fav either but hey, I wouldn’t refuse a piece.
      Good luck with the baking. I’m sure you have it down pat too.

  2. Lovely pie, I have a recipe on my blog! My favorite dessert pie is pecan😋😋

  3. Your apple pie recipe is something to die for! I followed your procedure to the letter and added just a little twist to it – roasted cashew nuts! The result I had was quite superb! Thank you so much.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s