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Apple Pie

A slice of apple pie.

I used to make a lot of improvised apple pies when staying in the student hostel because the daily dinner apple there was quite inedible by itself. Basically, the skin was really waxy, sometimes the flesh was crunchy, many times it was powdery and at other times, indescribable.

This apple pie was made with margarine short crust pastry. A little less short - to be more healthy. So, I didn't measure the flour or margarine - estimated about 2 cups of flour to margarine - crumble until the mixture no longer looks flour-y.

This time, I diced the apples - 2 green apples, 2 red apples - and cooked it with a little bit of water, 1 tablespoon sugar and 1 teaspoon of cinnamon powder. Not too soft, but just enough to melt the sugar, integrate the cinnamon and 'deflate' the diced apples.

Baked the pie shell first for about 10 mins at 180C. Then filled the shell with the cooked apples and covered with the top pastry. Baked for another 10-15 mins at 180C. Then, brushed the top pastry with some margarine and baked at 220C to get some browning of the crust.
Fresh out of the oven.

Plated.

Sliced.

Coffee break with a slice of apple pie.


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