Apple Pie

Preheat the oven to 200 degrees C. 

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Apple pie filling : place the apple slices in a large bowl, add the lemon juice, the sugars, cinnamon powder, nutmeg (optional), salt and toss them all to combine. Put the apple mixture into a large strainer, and place the strainer on a large bowl (to collect the juices from the apples). Let them drain for 30-45 minutes. 

Now you can work with your pie crust. 

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Pie crust : In a food processor, place the flour, sugar, salt and process it till it forms a sandy texture. Now start adding the cold butter until pulse it till it’s evenly distributed. While pulsing add 1 tbsp of cold water until the dough comes together (you can test if the dough is done by pinching a bit of the mixture between your fingers). 

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Working with the dough : Dump the dough on to your work surface, divide it into two and make two balls and wrap it with cling wrap and refrigerate for about an hour. After the dough has chilled roll it out for a 9” pie pan and transfer it to the pan. Cover it up with cling wrap and refrigerate for a few minutes. 

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Now back to the apple mixture, pour the juices collected from the apple into a saucepan on medium high heat and boil the juices. 

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In a small bowl mix water and cornflour to form a paste. Whisk in the paste to the apple mix juice mixture. Boil for one minute till the mixture thickens (whisking continuously till it thickens). 

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Assembling : Pour the apple pie filling into the pie pan where the dough is rolled out. Roll the other half of the dough on top (get creative and decorate your pie). Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together. Brush the pie with egg wash (beat the egg with water to make the egg wash) and sprinkle with the sugar. 

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Baking : Bake pie for 45-55 minutes or until the crust is golden brown. Allow to cool completely before slicing. Top with vanilla ice cream and serve. 

Share a photo and tag us if you happen to make this recipe. 

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Bon Appetite!