First of all a BIGGG THANK YOU to each and everyone of you for showing so much love, support and encouragement. Thank you for everything. It's been 10 years since i started blogging. I couldn't believe that the blog space which I started on a Tuesday morning would finish 10 years, which wouldn't be possible without any of you. And also a best way of celebrating my blog's birthday is on a thanksgiving and making an apple pie!!!!!
Apple pie is a dish which I never tried before. I wanted to make this but thinking about the work involving making the filling, then the crust was a big job for me. But once I started making the pie, it was done very quickly. Now I have the confidence of making pecan pie, pumpkin pie and many other pies.
This is the recipe which I made for our thanksgiving dinner along with our friends. This is the first time we are doing the thanksgiving dinner, me and my friend shared the work of making the dishes. My friend made the turkey and boiled veggies whereas I made the mashed potatoes, boiled corn and apple pie. I was little hesitant to make the apple pie, but surprisingly it came out well.
In this recipe I cooked the apple filling, there are some recipes in which it is not required. We can just keep the filling mixed for an hour and it will release the juices. Just add this on the crust and bake.
This recipe has become a favorite and am going to bake this again tomorrow. The crust can be made in advance and can be refrigerated, the same with the filling. Hope you all will try this and if you do please let me know.
Ingredients:
For the Crust:
- All Purpose flour- 2 3/4 Cups
- Salt- a pinch
- Butter- 1 Cup
- Cold Water- 3 Tbsp
For the Filling:
- Apple (peeled, cored and sliced)- 4Cups
- Sugar- 1/4 Cup
- Cinnamon Powder- 1 tsp
- Nutmeg powder- 1 tsp
- Butter- 1tbsp
For Egg wash:
- Egg- 1
- Milk- 2 tbsp
Method for egg wash: Mix the egg and milk and keep it ready.
Method:
For the crust:
- Place the all purpose flour and cubed butter in the food processor and Pulse for a couple of seconds.
- Then slowly add the cold water and pulse until the dough barely begins to hold. The dough will be ready when you pinch the crumbly dough together with your fingers. Be cautious with the amount of water you add, too much of water and the dough will be tough.
- Empty the crumbly mixture on a clean and dry surface. Use your hands and knead until it forms a dough ball. Wrap it in cling film and store it in the refrigerator till the filling is done.
For the filling:
- Add the apple slices, sugar, cinnamon powder, nutmeg powder in a pan and mix well. Place it on a stove with medium flame. Stir well and mix till all the water gets absorbed. At last add the butter and mix well and keep this aside.
- Take the pie crust from the fridge and let it rest for 10 minutes to soften the dough.
- Roll the dough using rolling pin on a slightly floured surface. while rolling make sure that the dough is not sticking to the surface, add some flour if necessary.
- Place this carefully in a greased baking pan and cut around the excess of the dough using a kitchen scissors. Place the apple filling and spread evenly now for the pie to cover roll out the excess dough and cut into long strips and lattice the top. Trim the edges and brush the top using egg wash.
- Bake the apple pie for about an hour and the top should be lightly brown in color. If the top is browning too quickly, cover the top using an aluminum foil. this will slow the browning.
- When the pie is done, let it cool and cut into slices and enjoy along with ice cream.
