Saturday, March 10, 2012

Traditional apple pie

TRADITIONAL APPLE PIE ( Mak Muda, this one's for you) :
350g plain flour
pinch of salt
85g butter or margarine, cut into small pieces
85g white veg fat, cut into small pieces
about 6 tbsp cold water
beaten egg or milk, for glazing

sift the flour and salt into a mixing bowl. add the butter and fat and rub( gaul dan ramas ) in with the fingertips until the mixture resembles fine breadcrumbs. Add the water and gather the mixture into a dough.Wrap the dough and chill in the fridge for 30 minutes.
preheat the oven to 220c.
750g - 1 kg cooking apples peeled, cored and sliced
125g soft brown sugar or caster sugar, plus extra for sprinkling
1/2 to 1 tsp ground cinnamon. mixed spice or ground ginger
1 - 2 tbsp water ( optional)
mix the apples with the sugar and spice and pack into the pastry case ( roll out almost two thirds of the pastry thinly and use to line a deep 23 cm/ 9 inch pie plate or pie tin)
the filling can come up above the rim.Add the water if needed, particularly if the apples are not very juicy.

roll out the remaining pastry to form a lid.Dampen the edges of the pie rim with water and position the lid, pressing the edges firmly together.
trim and crimp the edges.

Using the trimmings, cut out leaves or other shapes to decorate the top of the pie, dampen and attach. Glaze the top of the pie with beaten egg or milk, make 1 or 2 slits in the top and place the pie on a baking sheet.
Bake in the preheated oven for 20 minutes, then reduce the temperature to 180c, and bake for another 30 minutes, or until the pastry is alight golden brown. Serve hot or cold, sprinkled with sugar.
Vanilla sauce recipe:
( yet to google.....:-) )
but this apple pie can be eaten with vanilla ice cream too.

happy baking!