There are times when you just have to hold your hands up and say “I couldn’t have done this any better”.
This recipe and method by Christine Cushing, for an Incredible Apple Pie is one of those occasions.The secret to her Apple Pie that sets it apart from all the others is in her method of making the Pastry.She combines her ingredients in such a way that she ends up with a cross between puff pastry and shortcrust pastry, and it works an absolute treat.I have laid out her recipe and method here for you so that you can print it off and try this awesome Apple Pie, but to see how she goes from Flour Sugar and butter to the finished article, the video is a must watch.
Apple PieCourse: Cakes, Bakes and PastriesCuisine: BritishDifficulty: Medium
The epitome of an Apple Pie from Canadian TV celebrity chef Christine Cushing.The secret to any good pie or tart is the pastry, and Christine has nailed it with her interpretation of a flaky pastry.
7.72 oz all purpose flour
1.47 oz cake and pastry flour
0.25 tsp salt
6.01 oz cold butter cut into small pieces
4.41 oz ice water
1 egg lightly beaten for brushing
4 large Matsu Crispin or Granny Smith apple, peeled, cored, quartered, thinly sliced
2.35 oz sugar
juice of 1/2 a lemon
1 Tbsp cornstarch
0.5 tsp cinnamon
pinch ground allspice
1 egg lightly beaten for brushing
3 Tbsp raw sugar for sprinkling
- It is very important to avoid touching the dough with your hands during this process. The heat from your hands melts the butter.
- Combine dry pastry ingredients in a medium bowl.
- Slice butter finely with a sharp knife.
- Combine butter with dry ingredients and toss with 2 forks.
- Add the ice water and toss again with a wooden spoon. Do not touch with hands.
- Turn mixture onto a lightly floured surface. The pastry should still be messy.
- Do not touch the dough with your hands to mix the dough together (this will melt out the butter), instead use a rolling pin and a pastry scraper or spatula to gently knead the dough together. Roll the dough with a rolling pin and fold over the outer edges with a scraper back onto the dough.
- Continue to roll and scrape the dough, folding it over creating layers until butter is evenly incorporated. Work quickly so the butter does not get soft.
- Divide dough in half.
- 10. Using the rolling pin, flatten into 2 discs.
- 11. Wrap the dough in plastic wrap and chill in the refrigerator for 45 minutes.
- For the apple filling, slice the apple quarters crosswise into 1/4-inch-thick slices and combine all ingredients in a large bowl and toss together.
- Glaze To Assemble
- Preheat oven to 375 degrees F.
- Roll the pastry dough out on a lightly floured surface into 2 circles. One circle should measure 10-inches in diameter and the other circle should measure 11-inches in diameter.
- Transfer the large circle to a baking sheet lined with parchment paper. Brush with beaten egg.
- Mound the filling onto the middle of the circle of pastry dough.
- Discard the liquid in the bottom of the bowl.
- Cover with the remaining circle of pastry dough.
- Pinch the edges together to secure the top and bottom layers tightly together.
- Fold the overhanging edge of dough by tucking it inwards as you work around the circle. Press down around edges so no gaps appear.
- Brush the top of the pastry with beaten egg and sprinkle very lightly with sugar.
- Make a 1/2-inch hole in the centre of the top of the pastry. Then make a few holes all around the top of the pastry. The holes will allow for steam to escape.
- Bake at 375 degrees F. on the lower rack of the oven for about 45 to 50 minutes or until pastry is crisp and golden.
- Adapted From Christine Cushing