Apple Pie

Name: Apple Pie
Yield: 8 servings
Cuisine: American
Ingredients: 220 grams Cake flour; 140 grams Unsalted butter; 1/2 tsp Salt; 2 tbsp Sugar; 100 ml Cold water; 500 grams Jonathan apples; 50 grams Sugar; 2 tbsp Unsalted butter; 1 tsp Cinnamon; 2 tsp Brandy

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

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Ingredients

8 servings

220 gramsCake flour
140 gramsUnsalted butter
1/2 tspSalt
2 tbspSugar
100 mlCold water
500 gramsJonathan apples
50 gramsSugar
2 tbspUnsalted butter
1 tspCinnamon
2 tspBrandy

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Steps

1

Sift the cake flour into a bowl.
2

Chill the butter and place it in the same bowl. Cut the butter into the flour.
3

The butter should be cut into rough 5 mm cubes.
4

Rub the butter with the flour until you get fine pieces of flour coated butter, then add in the salt and sugar.
5

Add the cold water and mix without kneading until you can gather the dough into a ball and place it in a plastic bag.
6

Press down onto the bag to flatten the pastry down and stretch it. Then leave it to rest in the refrigerator for 1 hour.
7

Thinly peel the skin of the apples, leaving the skin intact in some places and cut the apples into bite-sized pieces or wedges. Transfer them to a saucepan and mix with the butter and sugar. Cook the mixture down over medium heat until the apples are translucent, then leave to cool. While cooling, mix in the cinnamon and brandy.
8

Take 2/3 of the pastry and roll it out so that it covers the bottom of the pie dish.
9

The pastry should be approx. 3 mm thick. Place it into the pie dish and let the edges hang over the sides. Then use a rolling pin to cut off the excess.
10

Prick several holes in the bottom sheet of pastry with a fork.
11

Take the rest of the pastry and slice it into 2 cm wide strips to make the border of the pie. Then cut the remaining pastry into thinner strips to top the pie with.
12

Fill the pie with the apples from Step 7.
13

Place the thinner strips of pastry on top of the apples in a lattice pattern. Then place the wider strips around the edge of pie to create the border. Crimp down the pastry with a fork and brush over an egg glaze.
14

Bake the pie in an oven preheated to 180°C for 25 minutes until golden brown, then lower the temperature to 170°C and bake for a further 10 minutes until the underneath is also browned.
15

This pie is delicious either fresh out of the oven or cooled.