Thursday, July 10, 2008
This is an all time favorite dessert in my house. Don't Panic to make a pie on your own. I am narrating below a 100% fool proof recipe. But follow all the steps to get a perfect apple pie.
To make Crust:
2 1/2 cups All purpose flour.
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water
Mix the flour, sugar and salt together.
Add the chilled butter pieces and shortening to the bowl. Mix them coarsely.
Add the ice water. Mix until the dough holds together .(Like pizza crust dough or Indian chapathi dough)
Then divide the dough in to two equal portions.
Flatten each half into a disk, wrap in plastic wrap (clear wrap) and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trim extra dough from the edges . Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork to pinch the edges together. cut a couple slits in the top.
To make Filling:
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons butter.
Heat oven to 425 degrees.
Remove skin and seeds of the apple and slice it in to small pieces.
Mix sugar, flour,cinnamon, and salt in large bowl.
Stir in apples.
Pour into the already prepared pastry-lined pie plate.
Cover with top crust and seal the edges. Cut slits in the top.
Cover edge with a strip of aluminum foil to prevent too much browning.
Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Makes a wonderful snack or dessert.Some times the left overs can be used as a good breakfast too.
Subscribe to: Post Comments (Atom)
North Indian biryani and Hyderabadi Biryani are entirely different from the TamilNadu Muslim's version. In TN , the rice is cooked in ...
Other names: Chicken chalna / road side stall parotta kuruma. If you stroll along the streets of Madras or any place in TamilNadu(India) ...
I am glad to release the round up for the event 'Side dish for chapathi- part 1'. The result is as follows: Total entries are 384...
Happy St.Patrick's Day! I am very glad to post something green on this day. I wish to make a post on some herb for Weekend Herb Blog...
Chetttinad is a region in Sivagangai district of TamilNadu, India. It is well known for its Chettinad cuisine, bungalows and Temples. The ...
Wish You all a 'Merry Christmas' and a prosperous NEW YEAR! In India , during the Christmas we used to buy and distribute these ric...
"A kind of kebab, that is prepared with minced chicken or lamb . This is more common in Pakistani cuisine" . I tasted it in som...
Athirasam can be classified as an Indian version of doughnut but made with rice flour and jaggery . Please see my traditional athirasam r...
Indians make many kinds of flat breads namely roti, chapathi (chapati), naan, paratha, parotta etc., using wheat flour. Spicy curries are se...
Jangiri is a South Indian version of Jilebi. Jilebi is made of a sour batter, while jangiri is made with black gram without fermentation. ...
Post a Comment