Apple Pie
The classic homemade apple pie with handmade shortcrust pastry. This is one of the simplest yet so delicious desserts of all.
Ingredients
- 2 cup all-purpose flour /maida
- 175 gm butter cold
- 2 tablespoon powdered sugar
- 4 tablespoon milk cold or as required to knead the dough
For the filling:
- 4 granny smith apples
- 1 teaspoon ground cinnamon
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 tablespoon all-purpose flour
Instructions
- Mix the flour with the sugar, salt and cut in the butter. Rub gently and quickly with your hands. Add the cold milk 1 tablespoon at a time and knead into a dough. Do not work too much with hands and knead quickly.
- Refrigerate the dough at least for half an hour or until the dough is firm and pliable.
For filling:
- Peel and core the apples. Cut the apples and slice them into big pieces.
- Toss them with the rest of the ingredients.
- Grease and dust a springform pan.
- Take the dough out of the refrigerator, keep aside 1/5th of the dough.
- Divide the dough into two equal parts. Roll the dough into circles
- Press the one dough circle onto the base and 3/4 the height of the sides of the springform pan.
- Now add in the apple mixture, press lightly to fit in.
- Cover the apples with the second circle of dough, pinch the edges with a fork or hand to seal.
- Make little slashes on the top to escape the steam.
- Brush the top with milk and sprinkle some sugar.
- Bake at 350 F for 50 minutes or till done.
- Remove from oven, slice, and serve with ice cream.
Notes
- Always use cold butter and cold milk when making the dough to achieve a flaky, tender crust.
- Avoid over-kneading the dough; handling it too much can make the crust tough instead of crisp.
- Chilling the dough is essential it helps relax the gluten and prevents shrinkage during baking.
- Granny Smith apples work best as they hold their shape and provide a pleasant tart contrast to the sugar.
- Cutting apples into larger pieces ensures they remain juicy and don’t turn mushy while baking.
- Adding flour to the apple filling helps absorb excess moisture and prevents a soggy base.
- Slashing the top crust allows steam to escape and keeps the pie from cracking.
- Let the pie rest for 15–20 minutes before slicing so the filling can set properly.
- For extra flavor, you can add a pinch of nutmeg or a splash of vanilla to the filling.
Nutrition
Serving: 1sliceCalories: 380kcalCarbohydrates: 55gProtein: 4gFat: 18gSaturated Fat: 11gSodium: 120mgFiber: 3gSugar: 30g
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