Apple Pie From Scratch - The Easy Way

I haven't posted anything for quite some time now. And for all of you who have asked me the reason for my vanishing act.. Well, my excuse is an old-fashioned one, same as my recipe today. I was just too lazy. :-)

Anyway, I decided to come back with a timeless and very popular dish. Apple pie is one of my all-time favourite desserts. I just love the flavour of apple and cinnamon in this classic popular pie. 

 

This recipe will give you a buttery flaky crust with a delicious mushy filling that is best enjoyed warm with ice-cream on the side.

What we need:

For the Pie Base:  Follow my Perfect Pie Crust recipe for a six inch pie-dish.

For the Filling:

6 large apples
Sugar - 2/3 cups
All Purpose Flour – 3 tbsp
Cinnamon – ½ tsp
Vanilla Essence – 1 tsp

Egg Wash:

One Egg well beaten

How We do it:

Peel, core and thinly slice the apples. You can use any one type or mix up two different kinds of apples for a more interesting flavour.

 

Combine sugar, flour and cinnamon in a large bowl. Now add the sliced apples and mix with your hands until the apples are well coated with the mixture. Finally add the vanilla.

 

Take the prepared pie base out of the refrigerator and spoon this mix into it evenly. This would settle after baking, so make sure the mix is a little over the dish.

 

Now take the second dough ball that you have set aside for the top crust. Roll it out and cut into equal 1 inch strips. Make sure it is long enough to cover the diameter of the pie. Place these strips one by one over the pie filling and gently seal the ends to the pie base.

 

Brush the egg wash on the top crust of the pie.

Preheat oven to 220^oC. Place the pie dish on the centre rack and wait till the crust turns golden, approximately 20 minutes. Now take the pie out and cover the top with an aluminium foil, so as not to burn the sides. Reduce the temperature to 180^oC and bake for another 30-40 minutes. At this point, if you take the top foil out, you should be able to see the juices bubbling inside. This means the pie is done. Take it out of the oven and let it cool.

 

The pie looks and smells so delicious at this point that it is highly tempting to cut a slice immediately. But patience is key and cutting it now will only cause the bubbling fruit filling to burn you. It needs a few hours for the filling to completely cool and settle down.

Enjoy warm Pie à la Mode with a scoop of ice cream or like I had, with a glass of Merlot. Pure Bliss!!!

 

Love to hear what you think!

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