By: Culinary Frank
Description: ... Instead of just making a cover for the apple pie, Jenny cut up the pastry and adorned it with lattice patterns, ribbons and some leaves. I have to say that it was not only pleasant to the palate but also looked delightful as well.
Time to prepare the recipe: 45 minutes
Time to cook: 30 minutes
Duration: 75 minutes
Of all the delicates which Britons try
To please the palate or delight the eye,
Of all the sev’ral kinds of sumptuous fare,
There is none that can with apple pie compare.
(Apple Pye – William King)
Well, it is true that nothing can really compare to a good Apple Pie. And what could be better than ending our Food Passport tour in Great Britain, with a simple recipe of this delicious treat?
Apple pie’s origin dates back to the Middle Age. Pies at the time were very much different from today’s, as their recipe did not have any sugar due to its rarity and cost. The pastry was not to be eaten, as it was only acted as a “container” for the goodie inside. When sugar and butter became more accessible, we have since been able to enjoy the current Apple Pie.
When first started Culinary Frank, I had shared a recipe for Apple Pie. What special about today’s recipe is that it is not mine but my wife Jenny’s. She will be the head baker and demonstrate her recipe in the Recipe Video to come (she’s amazing right haha). After our last attempt, Jenny reckoned that we were short on an obvious component, water. Water is needed to form gluten, but it also requires to be used efficiently. If we add too much, the dough will be very sticky, too little and it will be crumbly and very hard to work with. When you have a good pastry, you can now really have some fun with your creativity. Instead of just making a cover for the pie, Jenny cut up the pastry and adorned it with lattice patterns, ribbons and some leaves. I have to say that it was not only pleasant to the palate but it looked delightful as well.
Serving 2-4 people
|Prep time||Cook time|
|45 mins||30 mins|
A. Shortcrust pastry:
|Zest of 1 lemon (optional)|
B. Apple compote for filling:
|Zest of 1 lemon (optional)|
1. Dice butter into small cubes. Sift flour into a large bowl, mix in sugar and salt. Add in the butter, rub into the flour until sand-like texture.
2. Make a well, break in an egg, vanilla essense, zest of 1 lemon, and a third of water. Mix everything together, then add a little bit more water, mix again, then add the rest of the water.
3. Lightly knead the dough into shape, then divide it into 2, with 1 bigger than the other. The bigger one is the base, the smaller one is the cover.
4. Cling wrap both dough and place in the fridge for 1 hour.
5. To make apple compote, peel and dice all the apples. Place a pot on medium heat, add in the butter, when butter melted, add sugar, and make a caramel. When reach caramel colour, add the diced apples, cinnamon powder, zest of 1 lemon and white wine. Bring everything to the boil, then cover and reduce the heat. Cook the apple till lightly soft but still abit crunchy. Remove from the heat and smash the apple lightly, leave some whole to create texture.
6. Pre-heat oven at 180*C
7. After 1 hour, take the bigger dough out from the fridge. Lightly coat the surface with some flour, as well as the rolling pin and the dough surface. Roll out the dough and turn occassionally to prevent sticking. When reach desired thickness, transfer into a buttered pie pan, press down firmly. Scoop in the filling then set aside.
8. Roll out the smaller dough into desired thickness. You can simply use it as a cover like that or cut into thin strips and create lattice patterns.
9. Egg wash the surface of the pie, then place in the oven and cook around 30 minutes or until golden.
10. After the pie is cook, let it rest for 30 mins before take ọut from the pan. And your Apple Pie is done !!!
You can enjoy it either hot or cold and a scoop of ice cream is really recommended.