בס"ד
After watching the episode of "Raven's home," where they sang that catchy "no pie" song, I just had to make a pie.
So, actually, I wanted to make a pie before that, but after watching that episode, I decided to go ahead and make a delicious apple pie.
I made Tasty's apple pie from scratch recipe, but I had to make a few changes to quantities and the preparation method.
The outcome was excellent! Such a great pie to enjoy on cold winter days or every day/night, really :-)
So, are you ready? Get the following ingredients and make this irresistible apple pie.
And if you make it, so tag me on Instagram, so I'll share your creation in my stories @con_delight or tag me on Facebook @condelight.
Elegant apple pie/recipe: Tasty with changed I made - Con Delight
I measured using universal cups and spoons
Ingredients:
Dough:
2 1/2 cups of white flour, sifted
150 gram of cold butter, cubed
1 teaspoon salt
1/4 cup water
Filling:
5 granny Smith apples
1/2 cup white sugar
2 Tablespoon flour, sifted
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 Tablespoon lemon juice or apple vinegar*
Egg wash:
1 L or M egg
1 Tablespoon sugar, for sprinkling
*I used apple vinegar; however, I only used it because my lemon juice was spoiled. Apple vinegar has a dominant flavor, so if you don't like it, use lemon juice.
Preparation:
Add the flour and salt to a food processor and process a bit, just until mixed. Add in the butter and water and process until you get a unified dough.
Then, take out of the food processor and form a unified dough. Flatten it a bit into a shape of a disc, wrap it with cling film, and place it in the refrigerator.
Meanwhile, prepare the filling:
Preheat oven to 200C/375F, turbo (fan mode).
Take the apples, peel, cut into quarters, and remove the core.
Cut each quarter into then slices and add to a bowl with the rest of the filling ingredients: sugar, salt, flour, cinnamon, lemon juice, and mix.
Take the dough out of the fridge and divide it into two equal parts. On a floured surface, roll one half into a large circle. Larger than the size of the pan.
Transfer the dough using your rolling pin onto the pan and tighten it with your hands. If you find this method too tricky, you can roll the dough between two baking paper sheets. When you need to transfer the dough, just take it with one of the papers and flip it onto the pan.
After tightening to the pan, take the roller and roll on the pan's edges. This way, we can discard the excess dough easily.
Take the filling and fill the pan with an even layer of the apple pie filling.
Now take the second half of the dough we left aside and roll into a circle again. Larger than the pan's size.
You can then decide whether to make an elegant pie or a simple, rustic, and not less beautiful pie.
If you want the rustic look, take the dough and place it onto the pan with the filling. Cut the excess dough in the edges and tighten the borders.
Now, make a slit in the center of the pie. This slit is extra important so the fumes can release while baking.
To make the elegant criss-cross look, cut the second half of the dough into strips. About 12 strips, or more if you want. Take 6 strips and place with gaps on the pie. Now we're going to number those strips to make things easier.
We have 6 strips, so we will start to work with the even numbers or the odd numbers. Let's say we decided to begin with the even numbers. Then, we raise the even numbers (2,4,6), so they are folded in half.
Place a new strip on the odd numbers strips. Now, retrieve the even numbers back to their place. And now they are on top of the new strip.
And now, do so again with the odd number strips. Fold the odd number strips (1,3,5) into half. Place a new strip on the even number strips and bring back the odd number strips, and so on.
I hope the explanation was understandable, and hopefully, I will manage to make a cooking tutorial of this method soon.
Now, beat an egg and brush the dough. Sprinkle with sugar and bake for 50 minutes in the oven. Wait for the pie to cool completely and serve as is or with an ice cream ball on the side (vanilla ice cream or even Ben&Jerry's chocolate brownie fudge, a definite delight!)
I measured using universal cups and spoons
Ingredients:
Dough:
2 1/2 cups of white flour, sifted
150 gram of cold butter, cubed
1 teaspoon salt
1/4 cup water
Filling:
5 granny Smith apples
1/2 cup white sugar
2 Tablespoon flour, sifted
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 Tablespoon lemon juice or apple vinegar*
Egg wash:
1 L or M egg
1 Tablespoon sugar, for sprinkling
*I used apple vinegar; however, I only used it because my lemon juice was spoiled. Apple vinegar has a dominant flavor, so if you don't like it, use lemon juice.
Preparation:
Add the flour and salt to a food processor and process a bit, just until mixed. Add in the butter and water and process until you get a unified dough.
Then, take out of the food processor and form a unified dough. Flatten it a bit into a shape of a disc, wrap it with cling film, and place it in the refrigerator.
Meanwhile, prepare the filling:
Preheat oven to 200C/375F, turbo (fan mode).
Take the apples, peel, cut into quarters, and remove the core.
Cut each quarter into then slices and add to a bowl with the rest of the filling ingredients: sugar, salt, flour, cinnamon, lemon juice, and mix.
Take the dough out of the fridge and divide it into two equal parts. On a floured surface, roll one half into a large circle. Larger than the size of the pan.
Transfer the dough using your rolling pin onto the pan and tighten it with your hands. If you find this method too tricky, you can roll the dough between two baking paper sheets. When you need to transfer the dough, just take it with one of the papers and flip it onto the pan.
After tightening to the pan, take the roller and roll on the pan's edges. This way, we can discard the excess dough easily.
Take the filling and fill the pan with an even layer of the apple pie filling.
Now take the second half of the dough we left aside and roll into a circle again. Larger than the pan's size.
You can then decide whether to make an elegant pie or a simple, rustic, and not less beautiful pie.
If you want the rustic look, take the dough and place it onto the pan with the filling. Cut the excess dough in the edges and tighten the borders.
Now, make a slit in the center of the pie. This slit is extra important so the fumes can release while baking.
To make the elegant criss-cross look, cut the second half of the dough into strips. About 12 strips, or more if you want. Take 6 strips and place with gaps on the pie. Now we're going to number those strips to make things easier.
We have 6 strips, so we will start to work with the even numbers or the odd numbers. Let's say we decided to begin with the even numbers. Then, we raise the even numbers (2,4,6), so they are folded in half.
Place a new strip on the odd numbers strips. Now, retrieve the even numbers back to their place. And now they are on top of the new strip.
And now, do so again with the odd number strips. Fold the odd number strips (1,3,5) into half. Place a new strip on the even number strips and bring back the odd number strips, and so on.
I hope the explanation was understandable, and hopefully, I will manage to make a cooking tutorial of this method soon.
Now, beat an egg and brush the dough. Sprinkle with sugar and bake for 50 minutes in the oven. Wait for the pie to cool completely and serve as is or with an ice cream ball on the side (vanilla ice cream or even Ben&Jerry's chocolate brownie fudge, a definite delight!)
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