My Apple Pie
Now that it's getting colder, it's the season for pie. And when I think of Jonathan apples that means one thing, apple pie. I'm not very good at using normal flaky pastry and the apples get soggy, so I always bake the apples first and make the pie like this.
If the pastry becomes too soft while carrying out these steps then please continue doing them while chilling the pastry in the fridge. The amount of apples you will need will change according to the size of the pie and apples. This pie isn't so sweet, so please adjust the sugar amount to make it sweeter if you wish. Recipe by Yukiline
My Apple Pie
Now that it's getting colder, it's the season for pie. And when I think of Jonathan apples that means one thing, apple pie. I'm not very good at using normal flaky pastry and the apples get soggy, so I always bake the apples first and make the pie like this.
If the pastry becomes too soft while carrying out these steps then please continue doing them while chilling the pastry in the fridge. The amount of apples you will need will change according to the size of the pie and apples. This pie isn't so sweet, so please adjust the sugar amount to make it sweeter if you wish. Recipe by Yukiline
Cooking Instructions
- 1
Add the bread flour, cake flour and butter to a food processor and blend. Make sure the butter is chilled. The flour should also be chilled for the ideal result.
- 2
When the mixture becomes crumbly like panko, it's ready. The butter should look coarsely chopped.
- 3
Add the cold water to the mix and set your food processor to pulse mode. If you don't have this mode just keep blending on and off until the water has been distributed evenly.
- 4
Gather the mixture into a ball and wrap with cling film before leaving to rest in the refrigerator for 1 hour.
- 5
Here is a more detailed recipe to make the puff pastry,. You can find out how to make it without a food processor here too.
https://cookpad.wasmer.app/us/recipes/143268-basic-shortcrust-pastry
- 6
Pre-heat the oven to 250°C. Peel the apples and remove the core before cutting them into 2cm thick wedges.
- 7
Coat the apples evenly with a layer of the sugar and cinnamon. If you mix these ingredients too early the apples will leak water, so mix just before putting in the oven.
- 8
Line the apple slices up on a baking tray without touching each other, and once the oven has finished pre-heating bake for 10 minutes. Leave to cool on the tray.
- 9
Dust a surface with flour and roll the dough out into a long rectangle shape as in the photo. Fold in three layers.
- 10
Rotate the pastry 90° and repeat this rolling and folding step twice more, rotating each time (total 3 times).
- 11
Roll the dough until 3 mm thick and use it to line a pie dish. Trim the edges and lay out your apple slices inside.
- 12
The excess pastry from step 11 will be used to decorate the top of the pie. I always roll the pastry out into a rectangle and then use a pie roller.
- 13
Arrange the pastry in a lattice pattern and once again trim off any excess.
- 14
Roll out those last pieces of excess pastry into a long, thin strip and use it to border the pie dish. Lastly, beat an egg and brush this over the top to glaze the pie.
- 15
I always make just enough pastry so that I don't waste any but if you're not used to making it or if you want to cover the top completely then please increase the amount of ingredients for the pastry by 1.5 - 2 times.
- 16
Bake in the oven at 210°C for 20 minutes and then at 180°C for a further 15 minutes.This time I used a 23 cm diameter pie dish so the pie is somewhat small.
- 17
Cut into whatever size you like and it's done Try putting some apricot jam on the top if you like.
- 18
Once out of the oven, the crispiness of the pastry combined with the sweet and sourness of the apples is to die for.
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Apple Pie Apple Pie
This pastry is simpler to make than puff pastry and contains less butter so doesn't taste too buttery. Without the need to fold the dough, this recipe is finished very easy.When kneading the pastry, use chilled butter and cold water, and knead it carefully so that you don't activate the gluten. If it becomes glutinous then the pie crust will become hard and the pie will lose some of its flavor. The skin on Jonathan apples will retain its lovely red color even when boiled, so if you leave some skin on it will make the pie look even better. If you don't have any Jonathan apples then add some lemon juice to the apples when boiling. I have specified 500 g apples in the ingredients list but you could probably fit in up to 1 kg. Recipe by Nanami
-
Easy Apple Pie Easy Apple Pie
About 20 years ago, I learned from an acquaintance that you can make apple pie without making the filling using raw apples. That was the start of this recipe. If you use raw apples as-is, they exude water, which makes the puff pastry soggy. Thus, after a lot of trial and error, I came to this recipe.The panko absorb the moisture that comes out of the apples. The butter adds richness. I use dried panko. Recipe by chako mama -
Classic Apple Pie Classic Apple Pie
After combining and tinkering with various recipes, I settled on this version. Good flavor and no soggy bottom. Leaving out excess fluid from the apples ensures that you don’t end up with a runny mess. The apples bake up nicely and even retain a very slight bite instead of turning into mush. If you like really soft apples in your pie and a runnier inside, simply add some of the excess apple fluid back into the pie.#Holiday #Thanksgiving #Dessert #American
-
Easy Apple Pie Easy Apple Pie
I love this apple pie! I like my apples pies pretty sweet and cinnamony, but you can add more or less sugar & cinnamon depending on your taste :) This recipe makes 1 pie.
-
American Apple Pie American Apple Pie
The flaky crust of apple pie combined with its sweet filling is one of my favorite desserts. A few days ago, I bought a 6-inch pie mold from Daiso. (If you look carefully, you can find MIJ products there. Haha, this pie mold is one of them.) I decided to take on the challenge of making apple pie during these colder days. Freshly baked apple pie is perfect for chilly weather. Hearing my classmates' compliments made me extremely happy.
Translated from Cookpad Taiwan -
Apple Pie Apple Pie
I hand made some pastry, so I wanted to eat an apple pie flavored with lots of my favorite cinnamon.-Be careful not to burn your fingers when removing the plastic wrap after making the filling.-You can use broken castella cake because it will be covered with apple. About 1cm of cake at the bottom is good enough.-About half of the pastry will be left over from this recipe, so use the rest for another sweet. Recipe by nyonta -
Whole Apple Pie Whole Apple Pie
I decided to try to make an apple pie using a whole apple. Through trial and error, I came up with this fairly easy recipe.・When cooking the apples, place them in a microwavable container, leaving a little room to move the apples around. Cover them with a lid and plastic wrap, but be very careful removing this when the apples are cooked as the steam will be very hot.・Make sure the apples are thoroughly cooled when you wrap the pie crust around them. You can chill them in the refrigerator if you prefer. Recipe by nyonta -
Classic Apple Pie Classic Apple Pie
This is a very popular and classic apple pie with a golden, crispy crust and sweet-tart apple filling. It's super delicious when served with custard or ice cream! Homemade pie crust is a hundred times tastier than store-bought, so give it a try! You can visit my Facebook page for more recipes and insights into British life: http://www.facebook.com/MrsPsKitchen1
Translated from Cookpad Taiwan -
My Signature Apple Pie My Signature Apple Pie
It's a lot of work, but the cuteness level is outstanding and the filling matches this pie perfectly!Refer to this recipe for "Cheese Sticks Made with Frozen puff pastry"to use up the leftover puff pastry.Please make sure the filling is completely cooled before using. Also, chilling the pie in Step 9 is crucial for the pie to puff up. When performing Steps 3 and 8, if the strip isn't long enough, you can add to it, but make sure it doesn't get too thick. Recipe by Wagamamahime -
Apple Pie Apple Pie
Try it and you won’t forget me! The crust pairs perfectly with the filling, making for a delicious treat.Tips:Use firm, crisp apples.If you want a more golden top, brush the pie with a little milk or beaten egg before baking. You can also brush it with a powdered sugar glaze right after baking and let it cool that way.Sometimes the pie releases juices while baking, which may drip into your oven. Place a baking sheet underneath just in case. Also, make sure to poke plenty of holes in the top crust.Instead of poking holes, you can cut a shape in the center with a cookie cutter or make a lattice top. As mentioned above, the holes are important to prevent the pie from being too watery after baking. Lattice pies, for example, usually have very little liquid left at the end.Do NOT cut the pie while it’s still warm. Let it cool completely first, or it will be too runny.https://www.youtube.com/watch?v=k7XZ_WfrGBU
Translated from Cookpad Greece -
Easy Apple Pie Easy Apple Pie
My husband loves apple pies. I can make this so easily whenever he wants to eat them.I use about 19 x 11 cm frozen puff pastry sheets.Please adjust the baking time to your oven. Recipe by Chikayan -
Easy Apple Pie Easy Apple Pie
Caramelized apple is really tasty, so I used it to make apple pies.When making the caramelized apple, evaporating the moisture and letting it chill well will make the pastry easier to handle. For 4 pies. Recipe by Ayuna
More Recipes
- Chicken Wings And Sausage In Whisky Sauce
- Easy Crème Brûlée
- Cranberry Scones
- Chestnut Pie Made With Chestnuts In Syrup In Their Inner Skins
- Chocolate Mousse Pie with Homemade Pie Crust
- Easy Rich Chocolate Pudding!
- Creamy & Soft Chocolate Pudding
- Vanilla Cheesecake
- Easy Margarine Scones
- Skippy Peanut Butter Scones
Comments