After browsing lots of Apple Pie recipes in the internet, I decided to follow the tested Apple Pie recipe from Joy of Baking. I modified the original recipe and techniques here and there to suit my ingredients and utensils availability. Also, I didn't make the top pie crust as I only made half of the pie crust recipe (because I thought the original recipe would give me too much of pie crust dough). In the end, half of the pie crust dough was only enough to make the bottom pie crust.
Anyhow, below is the recipe and simplified step-by-step tutorials of the Apple Pie that I baked yesterday. If you want to make the top pie crust too, double up the amount of the following pie crust ingredients or refer to the original recipe that I used for further instructions.
My first creation of home made Apple Pie.
For the Pie Crust:
- 175gr Flour
- 15gr Castor Sugar
- 110gr Chilled Butter, cut in small cubes
- 2 tbsp Ice Water
For the Apple Filling:
- 600gr Apples, peeled and thinly sliced
- 120gr-150gr Sugar, depending on the apples' sourness
- 1 tbsp Lemon Juice (I omitted this yesterday)
- 1 tbsp Cinnamon Powder
- 1 tbsp Corn Starch
- 1 tbsp Butter
1. To make the pie crust: In a large bowl/container, combine the flour, castor sugar and chilled butter with fork or fingertips until the mixture resembles coarse meal.
2. Add the iced water onto the mixture and incorporate well with hands until the dough holds together and is not sticky to the container/bowl.
3. Turn the dough into a ball, cover it with plastic wrap and refrigerate for about one hour before using.
The pie crust dough ball to be refrigerated before use.
4. To make the apple filling: In a large bowl, combine the sliced apples, sugar, lemon juice and cinnamon powder. Let them sit for minimum 30 minutes to capture the juice.
Marinating the sliced apples, sugar, cinnamon powder and lemon juice.
5. Once the juice comes out, drain the sliced apples and collect the juice.
6. Cover the drained sliced apples with corn starch. Mix well and set aside.
Combining the drained sliced apples with corn starch.
7. Bring to boil the apples' juice with butter until it's syrupy and caramelized. Set aside.
Caramelizing the apple juice with butter.
8. To assemble: Transfer the flattened pie crust dough onto the pie pan.
9. Arrange the sliced apples on top of the flattened pie crust dough in the pie pan. Pour the apple syrup onto the sliced apples evenly.
Apple Pie: Ready to bake.
10. In a preheated oven, bake the Apple Pie for about 30-40 minutes or until the pie crust is golden brown and the apples are tender (but not mushy).
My version of Apple Pie: Fresh from the oven.
11. Garnish with sifted icing sugar, if desired.
Ready to serve: The cinnamon aroma of this pie was so delightful.
Rolling the pie crust dough to flatten it and transferring it to the pie pan were huge challenges for me. Next time, I would probably just use ready-made pastry dough or pie shells from the supermarket for the pie crust.
In addition, I guess another lesson learnt in making this apple pie was not to use (only) sour green apples for the apple filling. I should have mixed it with the sweeter (red) apples too. I had pretty sour apple filling despite the amount of sugar that I threw in to the apple filling mixture. Oh, well... I indeed learnt some lessons during my first bake of apple pie and will take these into considerations for better bakes in the future! Nevertheless, at least by now, I have tried making one by myself.