The fact that I was raised in a thick Asian background doesn’t stop me from striving to make the best apple pie. It’s the best comfort dessert, and if there’s ever any fruit (particularly in Asia) that I could nominate for the best major player for a pie, I’ll definitely pick Apple. It’s juicy, sweet with a little bit of tanginess.
During my gig as a junior chef (who doesn’t matter) in the Pastry line, I came to know why the Granny Smith is the best apple for a pie. Simply because it’s the least juicy one. You don’t want to have a super runny pie, do you?
I made this Apple Pie yesterday and brought it to a dinner that somebody invited us over to. The dinner was a wide selection of authentic Indonesian food. It’s fantastic! And then closed with this pie. Everybody loved it! Yay.
Picture was taken right after it’s out from the oven. 5 minutes forward, it’s already inside the cab cruising over to our host’s place.
Easy and Delicious Apple Pie (9″ round pan – serves about 6 people)
1 recipe of All butter, really flaky pie dough from smittenkitchen
- 2 Granny smith apples – sliced
- 1 Red pear – sliced
- 5 grams of ground cinnamon
- 5 grams of ground clove
- 1/2 cup sugar
- 1 tbsp lemon juice
- 1 tbsp butter
- handful of all-purpose flour
- 1 egg yolk
- 1 tbsp milk
- Preheat oven at 200˚ Celcius.
- Roll out the pastry for the base of the pie and lay it over the pan. Chill it. If there’s any tips for a super flaky crust, always keep it at a chill-y temperature.
- Toss apples, pear, cinnamon, clove, sugar, lemon juice in a bowl. Chill them if you want. It will help the flavour to become more intense.
- Take out the pan from the fridge and put in all the fillings onto the base. Make sure that they are all stacked properly without leaving any big gap behind. This will help when you cut the pie so that they don’t fall apart.
- Put diced butter on top of the filling and spread out the flour.
- Roll the pastry in the size of approx. 11″ and lay it on top of the filling. Seal the top part to the pan and crimp it with your choice of design. You can pull them and tuck them in or use the fork to score it.
- Poke/score some hole on the top dough layer to let the steam come out. And then brush it with the egg yolk + milk mixture.
- Bake at 200˚ for 15 minutes, and then adjust it to 175˚ for 45-50 mins or until the dough looks golden brown.
- Et voila! Please tell me how you love this pie after you make it.