This is fabulous. This is so easy to make and tastes so good. I will call this my favourite Apple Pie. I love my other apple pies, but this one, this one is special.
The dough is the best, it's is easy to make, no rolling pin needed. If you don't have a pastry cutter, I say get one, but if you don't want to, you can mix the ingredients with your fingers, it's that easy, pastry cutter is just cleaner. The flavour of the dough is just delicious. It crisps up beautifully to.
The apple filling is just sliced apples with cinnamon, can't get easier than that.
This adventure we are on where we randomly pick a country and cook food from that country is the best thing we have done. We have found recipes and flavours that we would never have tried if it wasn't for this.
With the apples you will need about 1kg which is 5-6 apples. I used 5 1/2, as that is all I could fit in the pastry nicely. If by chance you get to your 5th apple and you can't fit any more apples into your pie crust, level. keep piling the apples but stay away from the sides, the apples can go on to form a dome shape on the top.
This a new cook or experienced cooks dream, an easy pie recipe that comes together quickly and easily. It looks and tastes amazing.
250g plain flour
200g caster sugar
3/4 teaspoon baking powder
125g unsalted butter
2 egg yolks
about 1kg Granny Smith apples, peeled, cored and sliced
1/2-1 teaspoon cinnamon, to taste
Preheat oven to 180 C/160C fan forced.
Combine the flour, sugar, and baking powder in a large bowl. Ad the butter. Cut in the butter (with a pastry cutter or rub into flour with fingers) until it resembles coarse breadcrumbs.
Work in the egg and the egg yolks, the dough will be crumbly, cover and refrigerate for 30 minutes.
Line the base of a 22cm springform tin. Spray the sides with cooking oil spray.
Reserve 1/3 of the crust, set aside. Press the remaining 2/3 of the crust into a 22cm springform pan, covering the bottom and the sides. You need to come up the sides by about 3-4cm.
I tend to work with one apple at a time. Peel, core and thinly slice your apple, add to the pan, piling them up kind of neatly, so more can fit into your pie, sprinkling each layer with a little cinnamon. I don't measure the cinnamon, it's to taste, a light sprinkle on each layer. Keep peeling, coring and slicing your apples and layering until no more can fit into your pie crust.
Crumble the remaining 1/3 of the crust and sprinkle over the apples. It won't cover it completely.
Bake for about 50 minutes, until crust is lightly brown and the apples are tender, if it seems to be getting brown before the apples are tender, loosely tent with aluminium foil.
Pin it: www.pinterest.com.au/pin/399413060715899570/