pie

AMERICAN STYLE APPLE PIE

A classic recipe for dessert delicousness

INGREDIENTS

  • 400 g butter (cold, divided)
  • 520 g all-purpose flour (divided)
  • 1 egg yolk ½ tsp salt
  • 170 g sugar
  •  60 ml water
  • 8 apples
  •  ½ lemon
  •  ½ tsp cinnamon
  •  ¼ tsp nutmeg
  •  100 g brown sugar
  •  1 egg white

Utensils: stand mixer, plastic wrap, oven, rolling pin, pie dish, pie weights, parchment paper, cutting board, knife, large bowl, cooking spoon, pastry brush

METHOD:     

360 g butter – 500 g flour – 1 egg yolk – ½ tsp salt – 120 g sugar – 60 ml water

Cut butter into large pieces and add to a stand mixer with most of flour, egg yolk, salt, and sugar.

Beat for approx. 2 – 3 min. until crumbly. Then, slowly add water, reserving a small amount for the final step, and continue to beat for another 1 – 2 min. until dough is smooth and uniform in consistency.

Wrap dough in plastic wrap and transfer to refrigerator. Allow to set for approx. 1 h. 40 min.

 Preheat oven to 180°C/350°F. Cut dough into two even rounds. Then, flour work surface, place dough on top, and roll out, one at a time, using a rolling pin until rounds are larger than your pie dish.

Flour both sides of dough and transfer to pie dish. Press evenly into all edges of dish and then remove excess dough. Place a piece of parchment paper on top of dish and fill with pie weights.

Place in preheated oven at 180°C/350°F and blind bake for approx. 10 min.

Peel, core, and quarter apples. Then, cut crosswise into medallion-sized pieces.

 In a large bowl, thoroughly mix together apple, lemon juice, cinnamon, nutmeg, flour, sugar, and brown sugar.

Transfer apple slices to pie dish and spread out evenly. Cut remainder of butter into pieces and place on top of apples. Cover pie with rest of dough. Make a small hole in the middle, so air can escape.

Mix together egg white and water and brush on top. Return to oven and bake at 180°C/350°F for approx. 50 – 55 min. until golden brown. Enjoy

Who Doesn’t Love Pie? Lemon Meringue Pie Made Easy

pie finished

 

It was my besties birthday thus something sweet and tasty was in order. I am not shabby at making birthday cakes but my oven can be unreliable in the baking process thus I figured something a little more fail safe was in order. The inspiration was also Donna Hay’s recipe in the Sunday paper liftout. I did deviate from the original recipe (shock horror i know!) to create my own version. The main difference is in the pastry as I am a puritan in the butter, sugar, flour, egg ratio as opposed to using water and icing sugar. This is my favourite sweet crust recipe and I have been using it for years. The lemon curd of Donna Hay’s recipe was easy to make but we all agreed it needed more lemon to create a distinct tartness compared to the ultra sweet meringue. Her curd recipe is made and cooled as opposed to baked in shell and it’s an italian meringue as well which is also ultra sweet. Thus the recipes I am including here are my own lemon curd/butter and sweet paste as opposed to hers. I figured it would be nice to try something new and if you don’t like your lemon curd lemony by all means use hers. Otherwise, happy cooking and enjoy this sweet treat.

 

Ingredients:

Pastry-

270g flour

150g butter

75g sugar

2 egg yolks

 

Lemon Curd: (my way)

3 eggs

6 yolks

250ml lemon juice

250g sugar

180g butter

 

Meringue:

250g sugar

100ml water

4 egg whites

 

pie filling ingredients

 

 

Method:

Pastry

Combine butter and sugar in mixing bowl and with paddle attachment mix together until light and fluffy. Add flour and mix until just combine and crumbly. Add yolks and mix until just together. Remove from bowl and bring together by hand. You can also use a food processor for this processor or by hand – by hand add the sugar after rubbing the butter into the flour. Roll into log and wrap in cling film, refrigerate for 10-15mins. After resting roll out pastry to size of pan and press into, trimming top. Prick with a fork to allow air bubbles to escape during baking. Bake in over for about 10 mins at 170 degrees. You don’t need to cover the pastry as you want it cooked through as it wont be rebaked. If the edges are browning before the base remove from oven and cover the sides with alfoil strips and continuing baking until a golden biscuit colour. Remove from oven and allow to cool before removing from pan. If you have used a ceramic pie dish and like the look by all means keep the pastry in the pan. I used a mental pan thus turned mine out onto my plate.

Curd

Bring sugar and lemon juice to gentle simmer and stir until sugar is dissolved. Whisk eggs and yolks together and add sugar and juice mix to bowl. Whisk until well combined. Put back on low heat and stir gently until mix thickens. Ensure you don’t boil the mix as it will scramble the eggs. This is where recipes that use milk and cornflour to assist in thickening can be safer for first time makers but this method is like making custard – gentle heat and constant movement should create success. When mixture thickly coasts the back of a spoon remove from heat and strain through fine sieve into a bowl. Add cubed butter and stir until melted and combined. Pour into the cooled base until just below the lip and place in fridge for at least two hours to set.

Meringue

Place sugar and water into heavy based pan and bring to a boil. Continue to boil for about 5 minutes until syrup thickens.

Whisk the whites in a clean bowl until stiff peaks. Slowly pour in sugar syrup whilst still whisking whites and continue whisking until mix has cooled.

lemon pie pastry lemon pie pastry in bowl pastry rolled pastry and filling pie finished

 

 

Assemble

Spoon the meringue over the cooled and set lemon mix forming peaks. If you have you have a blowtorch carmelise the peaks until golden. Otherwise place the pie under a hot grill allowing meringue to carmelise. Due to the high sugar content this will happen quickly so keep and eye on the pie and rotate if required.

Enjoy!