Classic Homemade Apple Pie

Homemade Classic Apple Pie – Fall is around the corner. It’s time to bake some apple pies. In this classic recipe, I baked the apples instead of cooking them in a pot. Thus, I chose to use a glassware instead of an aluminium pan (which will bake the pie a lot faster but need to be careful not to burn the crust while the apples are still not cooked) I hope you’re inspired with this recipe and would give it a try. Enjoy!

Ingredients:

Pie Crust:
350g (2 1/2 cups) all-purpose flour
226g (1 cup/2 sticks) unsalted butter, chilled, and cut into cubes
1 tsp salt
6-8 tbsp of cold water

Apple Filling:
6 large apples or 8 medium apples, peeled, cored, and cut into chunks
50g (1/4 cup) granulated white sugar
50g (1/4 cup) light brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1 tbsp lemon juice
2 tbsp unsalted butter
2 tbsp cornstarch /corn flour

Egg wash
Castor or fine sugar sprinkle (optional)

Garnish:
Vanilla ice cream or whipped cream (whichever you desire)

I am using 9 inch glass pan.
Instructions:

Apple Filling:
1. Remove apple skin, cored and cut them into chunks of half an inch.
2. In a large bowl combine the sliced apples with the sugars, lemon juice, ground cinnamon, and salt. Let sit at room temperature for at least 30 minutes or 1 hour. This is to collect about ½ cup of apple juices. This is also so that the crust will turn soggy when we bake with the juices.
3. After 1 hour, place the apples and their juices in a strainer that is placed over a large bowl. Collect as much juices as we can by letting the apples drain for about 10-15 minutes.
4. Transfer the juices into a pot and then add the butter. Simmer the juices for about 3-4 minutes or until it is thickened or caramelized.
5. Let it rest and cool.
Pie Crust:
1. In a food processor, place the flour and butter, and pulse a few times until they become coarse. Add the salt and cold water, and continue to pulse a few more times until it just starting to come together.
2. Transfer on a clean surface. Pat and form a round shape of dough. Cut the dough into half. Wrap each of the halves with cling films.
3. Refrigerate the dough about at least 30 minutes or 1 hour.

4. After the dough has been chilled, take one half from the fridge. Let it rest in room temp for about 5-10 minutes or until it is softened. Transfer it onto a floured surface. Roll it with a rolling pin into a round shape and about 1/8 inch of thickness. Roll out 1 inch bigger than the diameter of the pie pan. If the dough is sticky, spread some flour on the surface and continue rolling. Transfer it onto the 9 inch glass pan.
5. Use a fork to poke the base so that it could bake evenly. Set this aside, while working on the other half of the dough.
6. Repeat the same rolling process. Use a pizza cut or knife to cut the dough into strips of about ½ inch width.
7. Pour the apples and then the caramel apple sauce onto the pie base.
8. Place each strips on top and leave an ½ inch gap in between each strips. (refer to the video to see how the design is formed) You can also cover the pie with whatever design of crust you desire.
9. Seal the sides of the pie with the excess crust.
10. Brush the top with egg wash. Sprinkle with some sugar. (optional)
11. Bake it a preheat oven at 200°C / 390°F for 50-60 minutes (depending how brown you desire). If you realise the top is very brown while the apples are cooking, you may place an aluminium foil to cover the top to prevent burn.

12.Serve with a scope of vanilla ice cream or whipped cream.
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Background music:
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