Sunday, July 22, 2012

Apple Pie

apples galore....pickings from a beautiful wild apple tree!
how big are these apples!

recipe adapted from here
2 cups of flour
1 tsp salt
1 stick unsalted butter (sliced)
5-8 tbsp of cold water
1 egg (for brushing) 

1 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) 
  1. Place flour and salt in a large bowl.  Add the sliced butter and break them into tiny pieces and incorporate them into the flour.
  2. 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.
  3. 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.
  4. 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.
  5. Take out the dough from the refrigerator.  Divide the dough into 7 portions.  Repeat the same for the second dough.  
  6. Roll out each small portion into a long rectangular shape and cut into 2 pieces.
  7. 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.
  8. Repeat for the rest of the dough portions.
  9. Preheat weber grill to 400 degrees F.  Place a piece of aluminium foil  on the grill.  
  10. 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 
  11. Brush some egg wash on the pies and place in preheated grill and bake for about 20 minutes or until they turn golden brown.
  12. 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.

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