<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/platform.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\x3d6222830921431901010\x26blogName\x3dSimply+Bakes\x26publishMode\x3dPUBLISH_MODE_BLOGSPOT\x26navbarType\x3dBLUE\x26layoutType\x3dCLASSIC\x26searchRoot\x3dhttps://simplybakess.blogspot.com/search\x26blogLocale\x3den_GB\x26v\x3d2\x26homepageUrl\x3dhttp://simplybakess.blogspot.com/\x26vt\x3d-7205019335136895160', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>
Open Apple Pie
Thursday, 16 August 2012 | posted by Simply bakes

You know the satisfaction of baking for someone and letting people taste your food then getting their praises in return? Well, I ADORE IT. I have never been confident enough to bring my bakes to school because i was afraid of how people may react to it. I absolutely cannot stand it when people give me a fake smile and tell me how good my bakes are then putting the spoon down, only take one small bite just to entertain me. I mean just tell me if you don't like it, i can handle it!

This time, i plucked up the courage to bake something special for one of my friend to celebrate her birthday. In the end, i got RAVE reviews from all my friends saying how good it was and how much they loved it. I could really feel their genuine appreciation for me and even though i appeared calm and collected, i was really madly cheering inside my heart going WHOOHOO~~! and running around in circles screaming victory like a mad woman haha. I dint expect it to be such a huge hit and thank goodness for that! So pat on the back yingxuan, you did it. :D


Moving on to the taste of this apple pie, it was simply gorgeous. I used an all butter pate brisee for the pie crust and it was soo crispy and good! This apple pie has caramel as a pie filling too, what else could go wrong?? Sprinkled with cinnamon sugar around the crust and oozing with the buttery-appley-caramel goodnness, it was just very indulgent and i enjoyed every minute eating it:D The only problem though is that it might be too sweet because of the sweet caramel filling so you could choose to use granny smith apples instead (I used fugi apples because i love how it is so soft) to balance out the sweetness.

As an added bonus, this pie is really easy to make too! It is almost like a galette and all i had to do was to fold in the extra pie dough without having to trim the edges and make it all perfect and neat. This pie looks kind of rustic i feel and i like it the way it is:) 


All butter Pie Crust
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water (I used only 3tbsp but it varies cause it is very humid here in Singapore!)
egg wash for the pie crust
cinnamon sugar

Caramel Filling: (Below is the version where i halved the original recipe because there was no need for so much filling)
  • 1/4 cup unsalted butter
  • 1.5 tablespoons all-purpose flour
  • 1/8 cup water
  • 1/4 cup white sugar
  • 1/4 cup packed brown sugar
  • 4-5 Red Fugi Apples peeled and cored and slicked thinly

  1. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer until it forms a thick paste when it cools.
  2. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again. Note that too much water will make the crust tough.
  3. Remove dough from machine and place in a mound on a clean surface. If you want an extra flaky crust, shmoosh the dough mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
  4. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 8-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Make sure there is a good amount of excess pie dough hanging down from the pie pan.
  5. Arrange the thinly sliced apples onto the pie.
  6. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  7. Fold the excess pie dough onto the filling and brush egg wash onto the pie crust. Sprinkle cinnamon sugar generously onto the pie crust.
  8. Bake in a pre-heated180 degreeC oven for 50 minutes-1 hour or until pie crust browns beautifully

With Love, Simply Bakes

Labels: , ,

Add comment(2) |22:03 | back to top

I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

followers gadget code here|