apples galore....pickings from a beautiful wild apple tree!
how big are these apples!
recipe adapted from here
Ingredients2 cups of flour
1 tsp salt
1 stick unsalted butter (sliced)
5-8 tbsp of cold water
1 egg (for brushing)
Filling1 tbsp lemon juice
1/3 cup white sugar
1/3 cup brown sugar
1/4 tsp salt
1 tsp cinnamon
3 cloves (ground)
1/2 tsp cinnamon powder
1 tbsp flour
4 - 6 medium-sized apples (i use granny smith)
- Place flour and salt in a large bowl. Add the sliced butter and break them into tiny pieces and incorporate them into the flour.
- Add in the water in parts. Dust your hands with some flour and knead it into a large dough. Add more water as necessary until a dough can be formed.
- Divide the dough into two and place the two dough wrapped separately in a cling wrap and placed it in the refrigerator for 1 hour or more.
- In the meantime, peel and cut the apples into small cubes. Put them into a medium-sized pot. Add in sugar, salt, lemon juice, cinnamon and flour and cook for about 10 to 15 minutes or until apples cubes are softened. Let cool.
- Take out the dough from the refrigerator. Divide the dough into 7 portions. Repeat the same for the second dough.
- Roll out each small portion into a long rectangular shape and cut into 2 pieces.
- Place one piece on a lightly floured surface. Place one tablespoon of apple fillings onto the centre. Overlap the other piece and seal the edges.
- Repeat for the rest of the dough portions.
- Preheat weber grill to 400 degrees F. Place a piece of aluminium foil on the grill.
- Place the apple pie on a aluminium foil lined baking pan. Make a few slits on the top of the apple pie to prevent the fillings from bursting
- Brush some egg wash on the pies and place in preheated grill and bake for about 20 minutes or until they turn golden brown.
- Remove from grill and enjoy the wonderful apple pies.
- When kneading dough, make sure your hands are thoroughly floured because this will cause the mixture to become less sticky and roll out better.
- A Vegetable oil crust or pastry shell can also be made, instead of lard or hydrogenated oil-based crusts.
- For a flaky crust, don't over knead.
- Place foil at the bottom of the oven below the pie. The filling often seeps out during baking, and the foil will aid in keeping your oven from getting messy.
- You can make the pie with six of the same kind of apples, but it will taste better if you use, say two each of three different kinds of apples.
- For best results, chill butter or lard before adding to flour.
- Crisco can be used instead of butter.
- For an extra-flavorful crust, try adding 2 tsp of cinnamon to the flour, and substitute 5 Tbsp apple cider for the 5 Tbsp water.