I really like the lattice pattern and crimp edges of a pie. This time I have finally tried it.
The recipe I used is from Natasha’s kitchen apple pie recipe and video.
I adapted it to fit my 7’’X4’’ 1000L borosilicate glass container since I don’t have a proper circle bakeware and reduced the sugar quantity.
This recipe is a keeper. I am documenting it so it would be easier for me the next time as I will be using the same quantity, ingredients, container and oven setting. And will not repeat the same mistake next round.
Pie Crust
I used 235g flour, ½ tsp salt, 170g butter & 60ml cold water.
The kitchen was warm (32C) so I left the butter out of the freezer and left it at room temperature for 1 hour. I ended up having a butter that was really melted and soft so it went back into the freezer for half an hour.
I prepped 75ml of water and used 65ml. I think it is a bit too wet so better to reduce it next round. I omitted sugar.
I shaped it slightly square-ish since it will be shaped into a rectangular container.
Sauce for Apple Pie
I used 60g butter, 50 g flour, 80g brown sugar and 30ml water.
I used brown sugar instead of white sugar.
Apple mix
I used 7 small green apples, 1 tsp cinnamon & 1/2 lemon juice.
I cut the green apple slices really thinly and mixed lemon juice and cinnamon into the mix.
Shaping the Pie Crust
The pie crust dough was refrigerated for 24 hours.
The dough was really soft. I think the butter in the dough soften really fast in the heat (32C). Maybe next round I would roll it out and chill it before cutting it into strips for the matrix.
There was 150g pie crust dough leftover.
Baking the Apple Pie
The apple pie was baked for 35mins (180C). I suspect the oven temperature is higher than that (190-200C). The apples were sliced very thinly so I wasn’t too worried.
Serve & Store
It is good for 4 servings. I stored it covered in aluminium foil for 3 days. I prefer it served cold.
How was it?
The addition of lemon and using green apples gave it a nice tangy flavour and balanced the sweetness. Sauce was not too sweet.
Although it was only baked for 35 minutes, the apple texture was just nice. It had a slight crunch and was not soggy.
I need to work a bit on the shaping part. I would prefer more apples to pie crust but Piglet felt that the apple to pie crust ratio was fine.