Friday, 23 August 2013

My mum's apple pie

When I was little my mum used to bake this apple pie very often, we had so many apples in the garden that this pie was almost every Sunday on our table. This is definitely one of the flavours that reminds me my childhood…


For the pastry:
  • 250g of cold butter
  • 400g flour
  • 1 egg
  • 1 yolk
  • 150 g sugar
  • 1 small teaspoon of baking powder
  • 1 package of vanilla sugar
For the filling:
  • ½ kg of apples (your favourite ones)
  • 3 spoons of sugar (or more if you like it to be really sweet)
  • 1/3 cup of water
  • cinnamon - optional


You can make your pastry by hand, or simply pulse all the ingredients in a food processor. If making by hand, sieve the flour with the baking powder, sugars into a large mixing bowl. Add chopped butter and mix with your hands until the mixture resembles breadcrumbs. Add the egg and the yolk and gently work it together until you have a ball of pastry dough. Sprinkle a little flour over the pastry, then wrap it in cling film and pop it into the fridge to rest for 0.5h - 1 hour.

In the meantime the pastry is resting prepare the apple mouse. Peal the apples, take out the seeds, chop in small pieces and put into a pot. Add water and sugar and cook on a low heat for about 45min, whisking from time to time, until the apples have softened. Put aside to cool down.

Preheat your oven to 180ºC. Take your cooled pastry out of the fridge. Prepare a pie dish around 28cm in diameter. Flour a clean surface and a rolling pin. Cut off the half of your pastry and put that aside. Roll the rest into a circle just over 1.5cm thick.  Put your pastry circle into the dish and push it into the sides. Take a fork and make some small holes in the pastry, then put the dish into the oven and prebake for about 15min. Take it out and cool down.

Take your apple mouse and pull into the prebaked pastry. Take the remaining half of the pastry and roll again over 1cm thick. With a knife cut the pastry into stripes, put them on the top of your apple mouse forming a chequered pattern.
Again put it into the oven and bake for another 30min until the top of the apple pie gets a nice golden color.

Bon appétit!!!

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