THE PERFECT APPLE PIE

Hello lovelies!
It's that time of the week :D
Tasty Thursday today.. and I bring to you my most raved about and personal favourite dessert recipe: APPLE PIE!
The crispy and soft puff pastry enclosing the tender juicy sour and sweet apple in a buttery sauce infused by cinnamon flavour... This dessert has it all :D
The recipe is below... have made it countless times so rest assured.. It comes out amazing!
The puff pastry is very tricky.. especially the kneading so if you can get your hands on ready made puff pastry from the bakers then nothing like it :)
Hope you guys try it and give feedback like always.
Happy baking and lots of love,
Regards,
Dr. Mom Chef xx

INGREDIENTS :

For Filling:
- 8 cups peeled and sliced apples (approx. 8 apples) slice thinly.

- 2 tbsp lemon juice

- 3/4 cup white sugar

-1/4 cup brown sugar

-1/4 cup flour (maida)

- 1 tsp ground cinnamon

- 2 tbsp butter (for dotting)

- 1 egg beaten with 1 tbsp milk (egg wash)

For flaky pie pastrt:
(This is good for one big rectangular dish)
- 2.5 cups of flour (maida)

- 1/2 tsp Salt

- 1 cup butter (chilled)

- 1/2 cup ice cold water (for kneading)

METHOD:
For Filling:
- In a large bowl, toss the apple slices with lemon juice.

- Combines both sugars, flour, cinnamon and add to apples and toss well to coat.

- Spread one layer of pastry dough in the dish you'll serve (should be oven safe). Fill this filling over it.

- Dot with butter (put dots of butter over it randomly).

- Place second pastry sheet on top. Seal edges and cut slits.

- Brush the egg wash over the crust.

- Bake at 220 C for 15 min. Reduce heat to 175 C for 40-45 min or until the crust is golden and filling is bubbling.

- Serve hot. Best with vanilla ice cream.

Method for pie pastry:
- Combine flour and salt.

- Add butter and knead until mixture resembles coarse crumbs.

- Stir in ice cold water, a tbsp at a time, until the mixture forms a ball.

- Roll out and divide into two. One is for bottom layer.. press onto dish evenly especially the sides. The other comes over the filling.

NOTE:
- 1/2 kg puff pastry is enough for this recipe. Form two balls of it for bottom and top layers.
- Adjust the sweetness and sourness according to your liking.
- If using salted butter for the pastry dough. Do NOT add the extra salt.
- Be careful while eating the hot pie.. The filling is extremely hot and can burn easily.