Over the last few winters, apple pies have become a staple at our house. And I am not complaining. I love everything from baking to eating one!
The vital component of any pie is its crust. Over the last few years I have tried a few different recipes for the pie dough and I have finally found one that is a keeper.
A few important points before you start:
- For best results the pie dough must be chilled overnight. Minimum chilling time could be 4-5 hours, so plan accordingly. (I strongly recommend overnight chilling)
- The butter has to be super cold. Best to have it in the freezer before starting on the dough.
- Also use ice cold water to knead the dough
- I used butter which already has salt and hence haven’t added salt in the dough
So let’s get started with the recipe!
For dough –
All purpose flour (Maida) – 2 ½ cups
Butter (cold) – 100 gms
Water (ice cold) – ¼ to ½ cup
For pie filling –
Apples – 2-3: washed, peeled & diced
Butter – 2 tbsp
Sugar – ¼ cup
Cinnamon powder – 1 tsp
Vinegar/Lemon juice – 1 tsp
For glaze –
Beaten egg/Milk/Melted Butter
To make dough:
- Sift the all purpose flour into a vessel (in which kneading would be easy)
- Cut the butter into cubes and add to the flour.
- Now slowly use hands and rub the butter cubes into flour. This will be a little difficult at first as the butter is rock hard, but eventually with the heat from your hands it will get easier.
- You want to rub in all the butter cubes into the flour until the mixture resembles crumbs. You know this stage when if you take a small amount of flour into your palm and press it will begin to stick. It won’t be like the proper dough-dough but it sure does start coming together.
- Next you need to add water albeit one tablespoon at a time. This is crucial because we don’t want the dough to be sticky.
- Following the 1 tablespoon rule you will need roughly 1/4th cup of water.
- When the majority of the mixture starts coming together, keep kneading until it forms smooth dough.
- Place the prepared dough in a air tight container and pop it into the fridge.
Note: When you are ready to make the apple pie, take out the dough at least 1 ½ to 2 hours in advance depending on the temperature in your house.
To make pie filling:
- Wash, peel, and dice the apples.
- In a thick bottomed vessel, heat the butter.
- Once the butter has melted add the cinnamon powder. Give it a quick stir making sure the butter doesn’t burn.
- Add the diced apples into the vessel and stir gently.
- Add the vinegar/lemon juice.
- And finally add the sugar.
- Cook the mixture until the apples are just soft.
- Preheat your microwave on convection mode at 190o C
- While the apple pie filling cools, roll out the pie dough to line your dish.
- You can divide the dough into 2, for the base as well as the top crust.
- Grease and dust your dish and place the rolled out dough. Make sure to prick the base with a fork.
- Fill it with the cooked apple filling.
- Next place the crust on top. You could different types of crust, that’s the fun!
- Brush the top crust with the beaten egg. If you wish to skip the egg, you could brush it with milk or melted butter.
- Place the dish on the low rack and bake at 190o C for 20 minutes.
- Once done, take it out and let cool for 5 minutes.
- Serve hot with a dollop of vanilla ice-cream!
If you try this recipe do let me know how it goes, I would love to hear!
Bon Appétit! xo