I want to share my most excellent apple pie recipe. Apologies for not having a picture of it - it was consumed instantly while I was doing the dishes. Since everyone enjoyed it that much, I am definitely making it again soon - and will definitely take a picture this time to share with you. Although it is very difficult for me to put my cooking into frames - I am more of an experimenting cook - I shall try to do so, probably for the first time in my life.
It is really easy, really tasty apple pie - perfect for crisp autumn days (and nights, yes, I am talking to you, hungry night-walkers).
This pie consists of three layers - soft and spongy, tender and juicy and cookie-like crispy.
Heeeere goes the recipe.
1 cup of brown sugar (220g)
1/2 cup of melted butter (110g)
2 large free-range eggs
3/4 cup of rich milk (180ml)
1 and 1/2 cups of all-purpose flour (200g)
1 tsp baking powder
A pinch of salt
3-4 large apples of your choice (I just used whatever I found at my grandma’s)
2 tbsp of brown sugar
1/2 tsp of cinnamon
1 cup of all-purpose flour (130g)
1 cup of brown sugar (220g)
3/4 cup of butter, softened at room temperature (170g)
Throughout making the pie have on hand some ground cinnamon, ground ginger, ground cardamon and freshly ground nutmeg. Add as much as you want in the first and third layers, it will make a big difference. Leave the apples only with cinnamon though, don’t overdo it with the spices.
1. Prepare your baking tray. I used a round, I’d say 28cm in diameter, glass tray. I don’t like using parchment paper for baking pies, unless it is really necessary, so I just rubbed the tray generously with some coconut oil (I ran out of butter, either works just fine). Preheat your oven at 180C (360F).
2. Peel your apples, deseed them, and slice them into thin 2mm pieces. Put everything into the large bowl, carefully mix it with sugar and cinnamon (you don’t want your apple bits to break into small pieces) and put it aside for a while.
3. Mix eggs with sugar until well combined, add milk and mix again. Combine all remaining dry ingredients and add them to the mixture through a fine sifter (never underestimate the power of sifting). Add the spices of your choice (if you don’t know how much to add, add little by little, mix well and taste the batter - you can always add some more but you can’t take it our). Once everything is mixed, add melted butter, and again, mix it well. Pour the mixture into prepared baking tray - and your first layer is done.
4. Time to grab your ingredients for the third layer. Sift the dry ingredients (don’t forget your spices) into a large bowl, add the softened butter and use your hands to combine everything well. Have patience - it may take some time, but eventually you will have a bowl full of delicious crumbs.
5. Take your apples and lay them out on the layer of batter in the baking tray. Be careful not to squeeze them into the batter - you want a nice sponge with juicy fruits on top of it. Once you’re done with all your apple pieces, pour over the juice left in the bowl (it’s just fruity melted sugar), take your crumbs and strew them over your apples.
6. And your pie is almost done. Bake it for around 45 minutes, more or less. Make sure the crumbs on top don’t burn, and when they turn to golden brown, stick a knife or a chopstick into a pie - if it comes out clean, it’s done!
Hope you will like this recipe, the pie is divine with some ice-cream and chocolate syrup, but I took the last bit with some homemade whipped cream and my own made pumpkin spice syrup. So delicious!
Next time I’m making it I might add some raisins soaked in spiced rum (or bourbon with honey) into the apple layer. Maaybe.
Let me know if you try making this pie, or if you have any suggestions for it!
Hope you’re all enjoying autumn as much as I do.