This month Baking Partners challenge is my favorite American dessert – PIE…and two option was given, one is sweet version and other one is savory version.. First I thought to prepare Savory one and later I changed my mind to prepare apple pie. I must thank Gayathri of Gayathri cookspot for suggesting this easy breeze recipe.. My family enjoyed this warm and tasty pie which is perfect for this cool weather… Let see the recipe…
Preparation time: 45 minutes ~ 1 hour
Chilling time time: 30 minutes ~ 1 day
Baking time : 30 minutes ~ 50 minutes
Source: http://www.taste.com.au
Suggested by Gayathri of gayathri cookspot for Baking Partners
Yield: 8 ~ 10 slices / 10 mini pies from one portion of pastry.
Ingredients:
For Crust:
1 ¾ cups (260g) plain flour
½ cup (75g) self-raising flour
185g unsalted butter, chilled, cut into small pieces
⅓ cup (75g) caster sugar
1 tbsp milk
Caster sugar, to sprinkle
For Filling
8 large Granny Smith apples
1 tbsp lemon juice
45g unsalted butter
½ cup (110g) caster sugar
1 tsp ground cinnamon
¼ tsp ground cloves
Method:
Preparation:
For Crust:
Sift flours and a pinch of salt into a large mixing bowl.
Add butter and rub lightly into flour with your fingertips. Lift mixture high above the bowl as you rub, to incorporate air into the pastry and make it lighter. Continue until mixture resembles fine breadcrumbs, then stir through sugar.
Drizzle 1 tablespoon chilled milk over flour mixture. Start to bring the dough together by cutting the liquid into the dough with a blunt knife, then form into a smooth ball with your hands, adding a little water if necessary. Divide dough into two pieces, one slightly larger than the other. Wrap in plastic wrap, and chill for 1 hour to 1 day or can be freeze it for a month or for later use.
For Filling:
To make the filling, peel and core the apples, and cut each into 8 pieces. ( I prefer small chunks for mini pies)
Toss immediately with lemon juice in a large bowl, to prevent apples from discoloring.
Place the butter and sugar in a large fry pan over medium-low heat. When butter has melted, add apples and spices, then stir to coat.
Cook, stirring occasionally, for 10 minutes or until apples have softened. Set aside to cool.
Rolling to normal pies:
Roll out the larger pastry ball on a floured workbench to a 30cm circle (about 2mm thick). Roll pastry around rolling pin, then unroll over a 22cm pie dish.
Gently press into corners and allow excess to overhang. Place filling in base with a slotted spoon. Roll the small pastry piece to a 25cm circle.
Beat milk and butter, brushing some on rim of the base. Top with small pastry. Chill for 30 minutes.
For Mini Pies:
Grease the muffin tray and keep it aside.
Roll out the pastry ball on floured workbench to a 30cm circle. Using a circle cookie cutter, cut the rolled pastry to 10 circles ( I made only six mini pies with 2 apples for filling) and place it on greased muffin pan.
Scoop prepared apple filling to the base and cover it with another pastry circle or decorate it to your choice. Chill for 30 minutes.
Baking:
Preheat oven to 180°C / 355°F , place pie dish on a baking tray. Brush top of pie with more beaten egg or with milk, sprinkle with demerara or caster sugar. Cut four small air vents in the centre of the pie and bake for 45 minutes or until golden brown for normal one and for mini pie, bake it for 25 to 30 minutes or until golden brown color.
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