Sunday, October 21, 2007

Apple Pie

21 October 2007

Something must be wrong with my brains today. I miscalculate the amount of flour and almost create a disaster for the apple pie.

The recipe uses 125g of low-protein flour and 125g of high-protein flour. I carelessly convert it as 125g plain flour only. Should be 250g plain flour right? What a silly mistake! And I only realize it after finished baking the apples pies!


I was wondering why the dough is so watery. In the end, I just continue adding more flour until the dough is no longer sticky. And that's how I manage to save my dough. I hope it doesn't affect the taste of the apple pies. Luckily, it is actually better than what I expect.


These apple pies don't look like apple pies right? Usually apple pies are baked in pie pans. But since I do not have one, I cut out 2 sheets of dough using a round cutter, place a piece on the tray first, put in the apple fillings, then lay another piece on top and press to close the edges. Kind of ugly right, but it's ok. :)

Photos taken with my handphone as I don't have the camera with me today.

Ingredients
Pastry:
250g plain flour
160g butter, cut into cubes
1 tsp salt
1/2 tbsp sugar
75ml iced water (I place water in the fridge for 30 minutes)

Filling:
(A)
110g apple, cut into small cubes
130ml water
10ml lemon juice (I did not add)
50g sugar (I reduce to 40g)
(B)
30ml water
1 tbsp cornflour
(C)
10g butter
2g cinnamon powder (I omit this)
1g nutmeg powder (I omit this)

Some egg, beaten for glazing

Method
Pastry:
1. Sift the plain flour in a mixing bowl. Rub in the butter until small crumbs are formed.
2. Mix salt, sugar and iced water until fully dissolved.
3. Add the water mixture in step 2 into the crumbs mixture in step 1. Fold and knead with hand until dough is well combined. Do not overmix until too smooth. Put in the fridge for 30 minutes.

Filling:
1. Boil ingredients (A) for 10 minutes.
2. Mix ingredients (B). Add (B) into (A) and cook until the mixture thickens.
3. Add in (C), mix well and cool.
4. Bring out the dough. Roll and press into a thin sheet. Use a round cutter to cut out 2 sheets of dough. Place a piece on the tray first, put the apple fillings in the centre, then lay another piece on top and press to close the edges. Brush the top with a layer of egg. Prick holes on the top with a fork. Continue until all ingredients are used up.
5. Bake in a pre-heated oven at 200C for about 20 minutes until nice golden brown.

10 comments:

  1. mmm the apple pie looks yummy ;D
    haha i wouldn't have dared to make the chiffon cake if you hadn't made it look so easy(:

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  2. Do you mind sharing how to prepare the apple for the pie

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  3. I think you should be proud of the result - I wish I could grab one right now! :)

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  4. great to hear that you have changed your name :)

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  5. Hi,

    Looks great! I want to try chicken pie one of these days! However, have not bought any pie tray! Maybe do with muffin pan? ;)

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  6. Thank you all of you for the nice comments!

    The apple pies still taste very good after leaving it at room temperature for a day. I will try it again next time, without mistakes of course. And add in more fillings ;p

    NingXuTan, will look forward to see your post on the chicken pie!

    anonymous, I have posted the recipe.

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  7. Hey, nice name you had, small small baker, sounds cute! =D

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  8. The apple pie looks cute; I love the photo with the oozing cross-section of the pie. Must've been delish!

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  9. hey small small baker!
    i tried this recipe today and i must say it's really good :D
    thanks a lot for sharing the recipe(:

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