Monday, 21 November 2011

American Style Apple Pie

Nothing better than a huge American style apple pie to start the week. This is one of my favorite American cuisine’ s treat, especially when it is served warm with a scoop of vanilla ice-cream.     


For the filling:
  • 5-6 Bramley Apples or another sour apple type
  • 1 cup of white sugar
  • 2 tbs Cinnamon
  • 1 tbs vanilla extract
  • 3 tbs flour or corn starch
For the Crust: (will make 1 full top and bottom crust)
  • 3 cups flour
  • 1 pack of butter (3 sticks US)
  • 3 tbs white sugar
  • 3 tbs ice water

How to do it:
Cut room-temperature butter into small squares. Combine flour, sugar and butter in a blender and mix well.
Slowly add ice water 1 tbs at a time, until mixed dough forms small "peas" (too much water will make the crust less flaky). Then knead dough into two even patties. Cover with saran-wrap and refrigerate for at least 30 min.
While dough is cooling, wash, peel and core the apples. Slice into small, even slices and combine with cinnamon, sugar, flour and vanilla. Mix well until all sides of the apple slices are covered.
Take dough out of the refrigerator and spread a handful of flour on a clean, dry surface. Roll dough out with a rolling-pin. If the edges begin to separate you can stick them together with a dab of ice-water. Make sure to flip the working-surface of the dough at least once to make your rolling easier. Periodically dust the rolling surface and your rolling pin with flour to keep the dough from sticking.
Test the size of your rolled dough by placing your dish onto the center of the dough. Once your dough circle is at least 2 inches bigger then your dish carefully lift your dough circle and wrap it around your rolling pin and slide your dish under the dough.
Fill your pie-shell with the apple filling. Roll out the second section of dough and place on top of the filled pie.
Trim the overhanging edges of your dough to an even 1 inch. Then fold the edges underneath and crimp in your desired shape. Make sure to not have any holes in your edges as this will cause your pie to leak if you have filled it very full. Make any designs in the top of the pie to let the steam out.
  Bake at 220 C for 30-40 min. Once the crust has browned the edges evenly brush the top of the pie with milk or egg and keep in the oven for another 5-10 min to give it an even brown color.

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