The kitchen smelt like a dream, the crust was flaky and crackled when I cut into it and the apples were somewhere in between crunchy and completely jammy and just amazing. And I don’t say this about my pies very often. I’ve done weirder things with my time, believe me.Īnd still, still, still. ![]() And finally, I adjusted the proportions to my usual pie crust because I had 200 gms and not 230 gms of butter. Fourth, two of the apples I was planning to use were spoilt so I had to make do with a slightly smaller filling. Third, I forgot to add sugar to the crust and it turns out, it doesn’t need it any way. I promise the weaving will happen some day. Second, the dough was obviously harder to roll out since it wasn’t completely chilled so sadly, I couldn’t do a weaved lattice, the strips kept breaking □ I pulled them off the apples, re-rolled them and decided to just make a simple criss-cross lattice pattern. I love how I continue to make my own life difficult. First, our fridge has been acting up for a couple of days now and I decided it would be a good time to make a pie crust which needs to have cold butter and be kept cold at all times. So even though my fridge wasn’t doing the one job it has, this pie crust saved itself by the sheer miracle of…butter? There is a Pie God after all. There’s sugar and spice and literally everything nice. I’m going to become one of them.īecause somehow, a classic apple pie can never really go wrong. Some would say it’s worth the hair pulling and hysterics. Because guess what, drama or not, there’s usually a buttery, flaky, perfectly delicious pie at the other end. I’m just going to accept this and move on. Drama-free pies are not written in my destiny. ![]() Move around the oven occasionally, and if you need, broil the top towards the end for a gorgeously crisp crust.Īllow to cool fully before slicing and serving.Update: my new favourite apple pie is right here! Bake for 60-90 minutes or until the top is browned and the filling is bubbling. Place the pie on the bottom of the oven and turn the temperature down to 180c. If you’re in the mood, brush the top with plant based milk. Trim the edge with scissors and use a fork to press down around the edge to close off the pie. You can turn the pie 180 degrees at the end and fix up some of the strips closer to you if needed. Continue until the pie is covered in the woven top. Peel back the strips that you didn’t for the previous layer and repeat this process. Lay the peeled back strips back into place to create a woven look. Using one of the remaining strips, lay it at a perpendicular angle across the closest part of the pie to you. Peel back every second strip on the pie towards you. Choose your strips carefully to make sure the length runs the whole pie to create the right effect. Remove every second strip of sliced pastry dough and lay, spaced out, over the pie filling to form the start of the lattice crust. Pour the filling into the prepared pie base and smear the thickened liquid over the top.If you want to show a bit of extra love for whoever is going to be eating this pie, dot extra butter over the top of the filling before moving on. Continue to whisk slowly as you place the mixture over medium heat for 3 minutes, or until thickened. Roll out the other half of the dough into a similar round, but this time use a pizza cutter to cut the dough into thin, even strips.ĭrain the filling mixture liquid that has amassed from the apples into a small pot and whisk through the cornstarch. Carefully lift the pastry into the tin and press it into place, allowing the excess to hang over the edge. Using your hands or a rolling pin, press or roll out half the dough into a circle that’s larger than your pie tin. Grease a pie tin with butter and sprinkle flour to coat, tapping any excess out. When the dough just comes together, knead it once or twice to create a dough ball. You can also use your fingertips towards the end to get the blobs of butter very fine.Īdd the ice-cold water one tablespoon at a time, mixing thoroughly before adding any more. Continue until the butter is fully incorporated and the mixture resembles breadcrumbs. Mix in the rest of the flour along with the salt and use two forks to cut the butter paste into the flour. To make the shortcrust pastry, mash the butter with a few tablespoons of the flour in a large bowl until you make a paste. Let this sit to the side for however long it takes for you to prepare the crust. Toss through the cinnamon, nutmeg and salt. One at a time, core and peel the apples before slicing thinly and adding immediately to the sugar mixture to prevent browning. In a large bowl, add the lemon juice, lemon zest and brown sugar. Place the water, butter and (if you’ve got the room) flour in the freezer to get cold before you begin.
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