Yes! This is the second pie that I made - Apple Pie! Same as the blueberry pie that I made, I played a little cheat here by using Betty Crocker's Pie Crust Mix. Though there is a recipe on apple pie on the box itself, I used a recipe from my newly bought Pies & Tarts cookbook - 500 Pies & Tarts by Rebecca Bauginet (read the review here).
Unlike the blueberry pie, this apple pie requires a little extra effort - in peeling, coring and slicing the apples to requiring a little bit more types of ingredients like brown sugar, lemon juice, flour and spices like cinnamon and nutmeg. I didn't have nutmeg at home so I omitted it. Cinnamon though is one of my favourite spices, but do use it sparingly as cinnamon has a very strong taste (which not everyone likes). Nevertheless, the filling is still relatively easy to mix it up.
Some of the problems/difficulties I faced (if anybody has suggestions please leave them! :D):
The recipe originally asked for 6 apples such as Granny Smith but I cut down to 5 Fuji apples as I baked this pie using an 8-inch pie tart with a removable bottom instead of the required 9-inch. In the end there were still too many spiced apple slices left and hence I used the remaining pastry scraps to make 2 mini apple pies (see photos below 🙂 ). One comment that I got from friends is that the apples are too big. I originally cut the apples into quarters then have them sliced thinly. Probably in the future I'll cut them into eights before slicing them.
Secondly, when I return to check on the filling after I have rolled out the pie crust, the apples have generated pretty much juices in the bowl and I was contemplating whether to tip them all in. I remembered McDonald's Apple Pie is extremely extra juicy and sticky and hence I tip the juices all in. It resulted in a flaky and crispy top crust but an extremely soggy bottom crust (which my friends say cannot taste the bottom crust at all). For the blueberry pie, it was required to brush the bottom crust with egg white to prevent the crust for becoming soggy, so with my next try of apple pie, I'll try brushing the bottom crust either with milk or egg white to see whether it'll help prevent the bottom crust from being soggy. One downfall due to the soggy bottom crust is that when I cut the pie, the crust is so soggy that it cannot hold the pie juices. 🙁 This is also probably due to the bottom crust to be too thin. Thankfully, the top crust is still crispy and taste-able.
I played around with the mini pies by making a lattice top for them. It is fun making for small pies, but I think making for big pies will be pretty tedious. :s Nevertheless, the mini pies turn out really cute. I'd probably consider making mini apple pies in the future instead one big apple pie.
And last but not least, my crimping and fluting skills still need loads of improvement. The top crust doesn't really stick to the bottom crust. >.< I guess I still need more practice on this. 🙂
Apple Pie (makes an 8-inch pie)(adapted from 500 Pies & Tarts)
1 box Betty Crocker's Pie Crust MI x
115g light brown sugar
2 teaspoon lemon juice
1 teaspoon cinnamon
pinch of salt
1 tablespoon all-purpose (plain) flour
5 tart eating apples, such as Granny Smith, peeled, cored and sliced thinly
15g unsalted butter
Milk for brushing
Sugar for sprinkling
- Preheat oven to 220 degrees Celsius. Prepare Betty Crocker's Pie Crust Mix. Roll out half the quantity of the dough and line it in an 8-inch pie dish. Brush with milk. Set aside.
- Mix sugar, lemon juice, cinnamon, salt and flour together. Place the apples in a medium bowl, pour the mixture over them and toss gently to coat evenly. Tip them into the pie crust and dot with butter. Roll out remaining dough and put it on top of the pie. Crimp and flute the edges decoratively and cut 4 to 6 slits to let steam escape. Brush the top with milk and sprinkle with sugar.
- Bake the pie for 10minutes. Reduce the oven temperature to 175 degrees Celsius and bake for another 25 to 40 minutes till the crust is golden brown. Transfer to cool on a wire rack for 1 hour before serving. Serve warm or at room temperature.
Well, I'll definitely like mine to be served with some vanilla ice cream - a little warm coupled with a little coldness equals to: bliss!
Thanks for all the wonderful tips! You have enlightened me so much about pies and I'm getting excited to bake one again. Too bad I don't have a processor yet, still saving up to get one! 😀
Happy baking to you too! 😀
the bottom crust may be soggy because the pie was not baked long enough. in fact, the top crust of the pie doesn't look like it has browned enough, but maybe it's just your camera/my computer screen. still, i think the pie should be baked long enough such that the inner juices start to bubble/boil (maybe even to the extent of flowing out) for you to confirm that the pie is fully-baked. (i'm assuming the juices in your pie didn't boil, cos i don't see it leaking out of the vents in your photo =/)
try again, baking to the point of boiling, and see if the bottom crust is still soggy even with all the juices poured in. and try cutting bigger vents; it could release more steam from inside the pie.
try making pie crust from scratch too! it's really not difficult after you practise a few times. and a processor makes everything much easier.
crimping is done easily by using the tines of a fork to press down on the top crust. just press hard and leave deep tine marks on the crust and it should seal the top and bottom crust well.
when you flute, avoid stretching the dough: stretched dough will shrink as it bakes and this makes your fluting become less pronounced. so i think the idea is to have some overhang of the top dough, enough for you to lift it up and flute without stretching it.
and lattice weaving doesn't have to be hard. i think the only problem is that the strips can break while you are bending them over and over again as you weave. the only way is to make sure the dough is never too warm to work with. refrigerate the whole thing briefly if need be, even if you are halfway through weaving. and staying calm is quite crucial too.
Haha. It's a pity I can't upload smells to websites. Can you imagine if there's such technology?! Your stomach would have been rumbling like mad! 😀
wow lao. i love apple pies. and i love hot pies or waffles with cold iscreams. wthell i can only see. haha