30.3.14

Apple Pie



Every country that grows apples has some variety of apple pie. The French make a mean tarte tatin, the English love a good apple crumble, German speaking countries indulge in lovely strudel. So when ER suggested I bake an apple pie for my spotlight on the humble apple I decided to make a traditional Dutch apple pie. The crust is not quite short crust pastry and a simple trick keeps the bottom nice and firm. It is important to use the right apple for the pie. It needs a little tartness and it should stay firm. Jonagold, Cox Orange, Elstar and Goudrenet are the traditional options. It is easiest to bake the pie in a tin with a removable ring so you can easily remove the pie when it is done.







Ingredients

  • 5 big apples
  • 300 g flour
  • 200 g cold butter
  • 150 g sugar
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • big handful raisins
  • 2 tblsp custard powder



First you make the pastry by putting 300 g flour, 200 g, cold butter, 100 g sugar, 1 tsp baking powder, 1 egg and a pinch of salt in a kitchen machine. Use the blades not the dough hooks. Pulse a couple of times until everything is well mixed and is coming together a bit. At this point you can push it together into roughly a ball shape, wrap it in clingfilm and let it cool down again in the fridge for at least 30 minutes.


Meanwhile peel and chop the apples and mix with 50 g sugar, the cinnamon and the raisins.




Butter the tin. Take the dough out and reserve about a third for the topping. You probably won't be able to roll it in one big piece, but it is super easy just to use your fingers to flatten the dough in the tin.



Now for my mum's sneaky little secret. Sprinkle two tablespoons of custard powder on the bottom of the dough before adding the apples. This will keep the bottom from getting soggy and creates a surprisingly delicious apple jelly.



Now make rolls form the left over dough to create a lattice work. Brush this with some eggwash and bake in the oven for an hour at 160 c.





Let the pie cool a little while before you remove the ring. Enjoy with a good helping of whipped cream for extra authenticity.


Apple Round Up



And here are some other apple recipes from around the web that you may enjoy.


Salted caramel popcorn and apple cookies

Apple pie oatmeal

Apple pancake

Apple carrot and beet  salad


Next up on the fruity ABC will be bananas, so let me know if you want me to make something specific, or if you have a recipe for a banana roundup.

3 comments:

  1. I love your motion tutorials. How fun! I'm not sure I've ever heard of "custard powder". What is it and where can I find it?

    Thanks for featuring my cookies in your round up!

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  2. Thanks! Basically instant custard, mainly cornstarch, sugar and some vanilla. The cornstarch binds some of the apple juice, so you could probably replace the custard powder with a mix of some cornstarch and vanilla sugar.

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  3. Looks delicious! I've never baked a pie in a springform pan before--perhaps I should try it, just to make room for more filling. :)

    ReplyDelete