Woaahhh finally i make use of all the green apples that i bought err a month ago hehhe.. typical of Rima... she simply refused to write down what is needed when she does groceries shopping.. i prefer to do the "grab" and "pay" but hey as long as nothing go to waste... am happy... and thats why u see me baking all sort cos i usually will stock up my pantry and fridge every week...
Anyway.. after so many trial and error of baking apple pie.. i think i finally get the crust and the texture/taste of the apple filling that i like.. tks Deb of Smitten Kitchen for the tips on how to get that flaky kinda crust.
Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In your largest bowl, whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Cube two sticks (or 8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces... (butter shud be super cold if u want a flaky kinda crust)
Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are approximately the size of peas — this won’t take long — stop. Yes, even if it looks uneven; you’ll thank me later.
Glue it together: Start by drizzling 1/2 cup of the ice-cold water over the butter and flour mixture (I suggest u add ice water a tbsp at a time cos 1/2 cup is a little sticky) Using a rubber or silicon spatula, gather the dough together. Once you’re pulling large clumps with the spatula, take it out and get your hands in there. Gather the disparate damp clumps together into one mound, patting it together.
Pack it up: Divide the dough in half, and place each half on a large piece of plastic wrap. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.
Do ahead: Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells.
1 1/2 pounds Granny Smith apples (about 3 medium)
2 pounds McIntosh apples (about 4 large)
1 tablespoon juice and 1 teaspoon zest from 1 lemon (i use 1tsp)
3/4 cups (5.25 ounces) plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon (i used 2tsp)
1/4 teaspoon ground nutmeg (i used 1/2tsp)
1/4 teaspoon ground allspice (i used 1/2tsp)
1 egg white, beaten lightly (i used egg yolk + 1tbsp water)
1. Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 220C. Remove one piece of dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).
2. Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12-inch disk. Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9 1/2-inch pie plate or by folding dough in quarters, then placing dough point in center of pie plate and unfolding. Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand. Leave dough that overhangs lip of plate in place; refrigerate dough-lined pie plate. ( this is what i did.. after i refrigerate it for 15mins, i bake crust in a preheated oven of 180C for 10mins)
3. Peel, core and cut apples in half, and in half again width-wise; cut quarters into 1/4-inch slices and toss with lemon juice and zest. In a medium bowl, mix 3/4 cup sugar, flour, salt and spices. Toss dry ingredients with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center.
4. Roll out second piece of dough to 12-inch disk and place over filling. Trim top and bottom edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits on dough top. If pie dough is very soft, place in freezer for 10 minutes... (i did a lattice top) Brush egg yolk mix with a tbsp of water onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.
5. Place pie on baking sheet and lower oven temperature to 200C. Bake until top crust is golden, about 25 minutes. Rotate pie and reduce oven temperature to 180C; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes longer...
6. Transfer pie to wire rack; cool to room temperature, at least 4 hours.
Source: American Test kitchen cookbook