Rustic apple pie
Ever since we discovered Mary Berry's quick rough puff pastry dough, this is the only way we make apple pie. The flaky crispy crust with the apples cooked in cinnamon and brown sugar syrup is a match made in heaven! Enjoyed as is or with a big dollop of fresh whipped cream or gelato on top.
CRUST
1 1/2 cups all-purpose flour
50 grams (approx. a half stick) unsalted butter, refrigerated
120 grams (approx. 1 stick) unsalted butter, frozen
1 teaspoon salt
4 or 6 tablespoons of cold water (not ice cold)
FILLING
3 apples of your choosing (I use Jonagold or Red Delicious), peeled, cored and sliced (thick slices)
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 cup dark or light brown sugar
1/2 cup pecan nuts, chopped
1/4 cup raisins
1 tablespoon cinnamon
2 Tablespoons white sugar for sprinkling
Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).
Roll the dough out into a rectangle on a lightly floured work surface.
Grate half of the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
Turn the folded dough 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.
Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.
Preheat oven to 180°C/350°F. Place apple slices in a mixing bowl and cornstarch, brown sugar, lemon juice, chopped nuts, raisins and cinnamon. mix with a wooden spoon until slices are well coated.
Take out the dough and roll it on lightly floured surface. On a baking sheet, sprinkle some white sugar. Place dough on baking sheet. Pour apple slices in the middle, making sure to leave a 2-inch rim empty around the dough to fold over the filling. Sprinkle some extra sugar and cinnamon on folded flaps. Bake for 35-40 minutes until crust gets nice and golden.
CRUST
1 1/2 cups all-purpose flour
50 grams (approx. a half stick) unsalted butter, refrigerated
120 grams (approx. 1 stick) unsalted butter, frozen
1 teaspoon salt
4 or 6 tablespoons of cold water (not ice cold)
FILLING
3 apples of your choosing (I use Jonagold or Red Delicious), peeled, cored and sliced (thick slices)
2 tablespoons cornstarch
1 tablespoon lemon juice
1/4 cup dark or light brown sugar
1/2 cup pecan nuts, chopped
1/4 cup raisins
1 tablespoon cinnamon
2 Tablespoons white sugar for sprinkling
Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water).
Roll the dough out into a rectangle on a lightly floured work surface.
Grate half of the frozen butter over the bottom two-thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
Turn the folded dough 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before.
Wrap the dough in cling film and leave to rest in the fridge for 30 minutes before using.
Preheat oven to 180°C/350°F. Place apple slices in a mixing bowl and cornstarch, brown sugar, lemon juice, chopped nuts, raisins and cinnamon. mix with a wooden spoon until slices are well coated.
Take out the dough and roll it on lightly floured surface. On a baking sheet, sprinkle some white sugar. Place dough on baking sheet. Pour apple slices in the middle, making sure to leave a 2-inch rim empty around the dough to fold over the filling. Sprinkle some extra sugar and cinnamon on folded flaps. Bake for 35-40 minutes until crust gets nice and golden.
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