APPLE PIE

Ingredients Quantity

For Pastry :
Refined flour 175 gm
Butter (chilled) 85 gm
Powder sugar 20 gm
Iced water 40-50 ml

For Filling:
Apples 450 gm
Powder sugar 150 gm
Refined flour 10 gm
Butter 20 gm
Cinnamon powder a pinch

METHOD

1. Rub fat into the flour and sugar mixture.

2. Add cold water gradually to form a stiff dough.
3. Chill for 10 minutes in the refrigerator.
4. Roll out thinly. Cut two rounds, one for lining and the other for the top crust to fit
18 cm (about 7”) pie tin.
5., Blind bake the bottom crust at 150 C for 15 minutes.

For Filling

1. Peel, core and chop apples.

In a heavy bottom vessel, melt butter, add apples and powdered sugar. Cook it for 4-5
minutes. If juice oozes out, sprinkle some refined flour and cook for another 2-3 minutes.
Add cinnamon powder. Remove from fire and pour it over the blind baked pastry. Cover
it with another pastry round and bake at 180 C for 40 minutes.