Wednesday, October 29, 2014

Apple Cinnamon Pie

I've been itching to bake a pie ever since we bought the new pie-mould thing and after a whole lot of misadventures, I finally did it!!! One thing checked off my baking bucket list! After scouring the Internet for recipes, I finally found one for a lattice-top apple pie, but because my dough wasn't as thick/probably not enough as well, I didn't have enough for a lattice pattern and so ended up with an open-faced pie instead! Does that make it a tart now? Oh well. :-(

Anyway, the pie (tart?) is DELICIOUS AMAZING FABULOUS and what-have-you. I especially love the cinnamon-y sauce in the pie filling! The apples are sweet and crunchy, making the hour spent meticulously peeling the apple skins off worth-while. The pie shell is also great! It might be a bit "floury" or thick for some, but I really like it. The edges are almost biscuit-like and I love the buttery taste, almost like a shortbread!

The only drawback is that it's rather time-consuming, so try this only if you have the time! (which I had buckets of, this afternoon) ((first time leaving school at 1.30pm on a Wednesday!!!))

What you will need:
makes a 12-inch pie

(Pie shell)
two and a half cups of all-purpose flour
one tablespoon of sugar
three-quarters a teaspoon of salt
10 tablespoons of chilled unsalted butter, cut into half-inch pieces
one-third cups of olive oil
6 tablespoons (or more) of iced water


half a cup of sugar
one-quarter cup of brown sugar
two tablespoons of all-purpose flour
a tablespoon of lemon juice
two teaspoons of lemon zest
two tablespoons of cinnamon
six medium-sized gala apples, peeled and chopped into cubes (ish)

It was back-breaking work peeling all the apples and grating the lemons but it's so worth-while!


    (Pie shell)
    Can be made 2 days ahead, but keep it chilled! Let dough soften slightly before rolling out.

    1. Combine the flour, sugar and salt.

    2. Add butter and olive oil and mix until the mixture resembles coarse meal.

    3. Add six tablespoons of iced water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry.

    4. Gather the dough into a ball and divide into 2 pieces. Flatten each into a disk before wrapping each in plastic. Chill for at least two hours.

    5. Roll out 1 dough disk on floured pie dish. Fold the edges under, forming a high-standing rim.


    1. Mix all the ingredients except apples in a large bowl.

    2. Add the apples into the mixture and mix.

    Putting them all together...

    Pre-heat the oven to 200°C.

    Add the filling into the pie shell and bake for 10 minutes.

    After this 10 minutes, lower the temperature of the oven to about 190°C and bake for another hour, until juices bubble thickly and crust is deep golden, covering edges with foil if the apples are browning too quickly.

    Remove from oven and cool.

    the apples on the top looked slightly charred (?) and paper-y and I was worried at first, but since they tasted fine after a while, I suppose it's all right. :-) I think this happened because I soaked the apples in salt water while chopping them because I didn't want them to oxidise to quickly. Maybe salt has a drying effect on apples...(???)

    Enjoy! (with a scoop of vanilla ice-cream, if possible) :-)))

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