Saturday, October 23, 2010

Apples Pie

Pie Crust
2 tablespoons costar sugar
1 teaspoon salt
350g all-purpose flour
226g butter, cold
1/4 cup cold water or cold mil

Apples Filling

5 medium apples, peeled and sliced
4 tablespoons sugar
2 teaspoons cinnamon
1 tablespoon lemon juice


1. Combine the apples, sugar, cinnamon, and lemon juice in pan. Mix well to to boil for 3 minute and put aside until crust is ready.
2. To make the crust combine the sugar, salt and flour in a bowl. Cut in butter and add water/milk until the dough starts to come together. Separate the dough into two even lumps, then gently squeeze each into a disc about 1-inch thick. Wrap each in plastic, then refrigerate for 30 minutes.
3. Divide in half and shape into a ball. Roll dough on a floured surface. Line pie plate with half of the dough.
4. Fill pie plate with the apple mixture.
5. Cover with the second crust.Trim the overhang of dough to z-inch beyond the edge of the pan. Fold the edge of the dough under itself, pinching to seal. Using either a fork or your fingers, crimp the edge of the dough around the pie and against the top of the pie pan. Brush with egg york if desired.
6. Preheat oven and bake at 200c for 35-40 minutes.

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