Umi's space

Apple pie on Sunday

Pastry dough

Granny smith apples

For the filling

Baking

Fresh from the oven

Yummy...

The recipe for pastry is from Sugar's host, pastry chef Anna Olson [Click for full recipe]

Pastry :

2 cups all purpose flour

2 Tbsp sugar

½ tsp baking powder

½ tsp salt

2/3 cup unsalted butter, cut into pieces and chilled

1 egg

4 to 5 Tbsp milk

For pastry, combine flour, sugar, baking powder and salt. Cut into butter until an even, crumbly texture. Whisk together egg and 3 Tbsp milk. Add to dough and mix until dough comes together, adding additional milk if needed. Shape dough into a disc, wrap and chill for 30 minutes.

Egg Wash:1 egg mixed with 2 Tbsp milk for glazing

Filling - from apple crumble's recipe filling by kacip and with some modification :

8 Granny Smith apples, peeled, cored and sliced
5 Tbsp brown sugar

1 to 2 Tbsp caster sugar

1 ½ tsp cinnamon powder

50 gm raisins

Bring apples up to a simmer with all the ingredients above with just some water. Simmer for 15 minutes, until apples are tender and drain. Allow to cool to room temperature

Preheat oven to 180° C. Roll out two thirds of pastry to less than ¼-inch thickness on a lightly floured surface. Line an 8-inch springform pan carefully, letting pastry hang a little over the sides. Roll out remaining one third of dough large enough to cover top of pan. Fill pan with apples and brush edges of pastry with egg wash. Place disc of pastry to cover fruit and seal edge, trim and crimp. Make holes in pastry with a fork or scissors and brush with remaining egg wash. Bake for 40 to 50 minutes, until pastry is a rich golden brown. Let pie rest for 20 minutes before removing springform ring.