It's Monday and time for a meat-free recipe. Today's recipe is for all of you with a sweet tooth. As autumn is in full swing right now, I love to bake more than ever, because it means my favorite fruit is in season. It's not something extraordinary or hugely decadent - I love apples. In crumbles, in a tray cake, baked, but especially, as apple pie. The list goes on and on...
This recipe for apple pie comes from Cynthia Barcomi and is the first apple pie recipe I have ever tried. I just love the buttery pie crust as it isn't sweet and nicely contrasts the tart and sweet baked apples.
Here's the recipe:
For the pie crust:
420g ( 2+3/4 cups; 14.8 oz) all-purpose flour
1 teaspoon salt
2 tablespoons granulated sugar
240g (2 sticks; 8 oz) unsalted butter
90g (3.17 oz) palm oil
160ml (2/3 cup; 5 fl.oz) cold water
For the apple filling:
4-5 apples (The recipes recommends Granny Smith, I like Boskoop as well or Elstar)
35g (2 tablespoons) all-purpose flour
70-100g (1/3-1/2 cup) granulated sugar
pinch of cinnamon powder (feel free to use 1 teaspoon or more)
1 egg
1) Cut the butter and oil in small pieces. Put them in a bowl and let them cool in the freezer for about 15 minutes. I personally have never used the palm oil, but replaced it with equal amounts of butter. You could also use coconut oil, as it is hard at room temperature as well.
2) Place the flour, salt and sugar in a bowl and mix.
3) Add the butter and beat the dough with a hand-held mixer or kitchen machine until small crumbs form. It should look a little a crumb topping.
4) Add the water, reserving one tablespoon at first. The dough should just be coming together. Add the remaining water if necessary.
5) Wrap the dough in cling film and refrigerate for about 30 minutes. The recipe calls for 2 hours, but I have never found it necessary to refrigerate it this long.
6) Preheat the oven to 225°C (437°F). Peel and core the apples and cut them in pieces, about 1/2 inch quarters.
7) In a bowl, mix the apples with the sugar, flour and cinnamon and set aside.
8) Grease a 26cm spring tin with butter. Take the dough out of the fridge and cut in tin half. Place one half on a flour-dusted surface and roll it into a round disk of about 36cm caliber. You should be able to place the dough into the spring tin while it forms the bottom and sides in one piece. Fill the apples into the tin.
9) Take the other half and roll until about 2-3mm thick. Either you can roll it into a round disk and cover the pie with it completely, cutting the cover a few times so the steam can escape when baking. Or you cut the dough into 2cm-wide strips and braid them. I know, the braiding takes a little bit more time, but I think it looks much much nicer. For some extra glow, brush with one whisked egg.
10) Bake the pie at 210°C (410°F) for 15 minutes. Then, reduce the heat to 190°C (374°F), cover the pie loosely with aluminum foil and bake for another 50 minutes. The pie is done when it is golden brown.
© Copyright: Cynthia Barcomi's "Backbuch", p. 145f.
Here's how mine looks:
As you can see: The braiding is a little bit freestyle. It's easiest starting in the middle and working your way out.
Here's a peek at the inside
I really love this recipe. The pie crust is the perfect combination between buttery and flaky and soft from the apple juices on the inside. The butter makes sure that no apple juice can escape. I always use more cinnamon than the original recipe calls for, as I love it. It's completely up to you. Feel free to leave it, if you're not into cinnamon, but I think nothing beats this classic, winning combination.
Have fun trying and curl up on the sofa with a nice piece of warm apple pie!
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