thanks,
Hi everyone, i know i can just google it and find an apple pie recipe for sure, but i don't want to get frustrated with ingredients i may not find here, so please i was wondering if someone can be so kind to share an apple pie recipe with ingredients i can easily get in migro or coop, if with names even better!
Apples.
Pastry.
This concludes the list
And brown sugar!
And someone to eat it:P
and cinnamon ( canelle )
pinch of nutmeg ( muscade )
hehe, i am laughing when i read your replys, come on! it is my first apple pie, i love cooking so i am really willing to try
co'mon... it's an apple pie... it ain't rocket science...
cut up the apples.. sprinkle with brown sugar( white sugar if you can't find brown, about a cup full for a 10" pie.
add ... ohhh... a tablespoon of cinnamon
... 1/4 teaspoon of nutmeg
mix
place in pastry crust
add top crust
seal edges, cut vent hole
bake
And flour (1/4 cup, mixed with the sugar).
Tom
OK, here you go (sorry in advance if I'm giving way too much detail, but you did say it's your first pie):
6-7 cups of peeled, cored, sliced cooking apples (start with about 1kg of apples)
1 cup of sugar (I use the brown stuff, Rohzucker, white sugar is OK too though. Just don't use powdered sugar.)
2 tablespoons of flour
about a teaspoon of spices - cinnamon, bit of nutmeg, maybe a pinch of cloves
A good sized dab of butter (say about as much as you'd butter three slices of toast with)
A bit of milk - just a tablespoon or so, and a brush.
And pastry. You can make your own - the really really good stuff is homemade and involves lard - but storebought Murbeteig is all right for a quick fix! It's in the refrigerator case at Migros, comes pre-rolled-out, in a vaguely Toblerone-shaped package. You will need two of them.
First, turn the oven on to 190 degrees. Then mix the sugar, flour and spices together; pour this over the apple slices in a bowl and toss or stir gently to coat. Set that aside for a few minutes while you work on the pastry.
Carefully unwrap one package of Murbeteig and ease it into the pie pan, trying not to get any tears or wrinkles in it. It helps to fold it in quarters first (loosely!) then lay it in the dish and unfold it. If you do tear it, just press it back together with your fingertips, maybe a couple drops of cold water to help it stick. It WILL hang over the side, don't worry about this for now!
Once you've got the pastry in the pie pan, dump in the apple/sugar/spice mixture. Dot the butter over the top in several places (no need to be too exact) and then put the other package of Murbeteig on as a top crust. Now they're both hanging over the side of the pan, so take a pair of scissors or a knife and just cut them off, maybe a half inch beyond the edge of the pan. Take that half-inch and use your fingers to crimp it together all the way around (hold a bit of the edge gently between thumb and two fingers, and then squeeze your thumb in between your two fingers to pinch it into a sort of V or W shape.) Do this repeatedly the whole way around.
Stab the pie in about eight or ten places with a fork (to let steam out), and brush the top of the pie with milk. You can use your fingers if you don't have a brush for this, just be gentle so you don't tear the pastry.
One last touch: put a tinfoil 'collar' around the pie dish and just bend it so it comes down over the outside edge. Again doesn't have to be anything precise, this just helps keep the edge from getting burnt.
Bake at 190 degrees for 25 minutes; remove the tinfoil and bake for about 20-25 minutes longer. Let it cool before cutting it!
Always wanted to type this:
Too Much Information
with apple pie u have to really adjust the ingredients per the apples u buy. If the apples are really sweet i cut the amount of sugar in half. I usually add a bit more flower to the mixture then requires, this helps keep that apple filling thick and not runny. Add cinamon and nutmeg to taste -about the above mentioned amounts. Taste an apple that has been coated before u fill the pie crust.
I know Zimt is cinamon in German but i forget what nutmeg is. Leo.de is a great resourse for that though!
Good Luck!
Proper Apple Pie
You'll need a 20-24cm round cake pan or whatever you have to hand. It's your first pie and you need to get stuck in.
Pastry (enough pastry to make the bottom and the lid):
380g plain flour
Pinch of salt
210g hard butter , cut into cubes
18 t cold water
Egg wash
Apple filling:
4-5 large Bramley apples (if you can't get cooking apples use 8 x eating apples and squeeze a lemon over slices)
Sugar, a good handful
Grated nutmeg
1 t ground cloves
1 t ground cinnamon
Getting Busy...
1 Sift flour and salt into a bowl, add butter cubes
2 Working fast and light rub in butter with your fingers until it resembles fine breadcrumbs
3 Add cold water a bit at a time until it just starts coming together (you might need all of it, you might not)
4 Wrap up pastry in clingfilm and 'rest' in the fridge for 20mins
5 Preheat oven to 200°c
6 Meanwhile peel and slice apples into even segments
7 Roll out pastry bottom and lay into your pan, trim but leave an overlap
8 Cover bottom with apples, sprinkle with sugar and sweet spices
9 Roll out pastry lid and place over top, lumpy bumpy is good
10 Press down pastry edges, brush top with egg wash, sprinkle with more sugar
11 Trim off excess pastry and prick top surface of pastry with a fork design
12 Bake for 20-30mins
13 Depending on efficiency of oven etc you should prick your pie and check to see if you are skewering a raw apple or a cooked apple--you decide!!! You can't really 'overcook' a pie, just burn it.
ya know.. this poor apple pie is turning into rocket science.
Didn't someone do this in a film?
...and once cracked it becomes second-nature and an alluring woo-worthy skill
Good apples for cooking here are the Boskoop variety. Available in both Migros and Co-op or from the farm.
ya know, I nevah judged my dates on the quality of their pie.
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.welllllllllllllllllllllllllllllllllllllllll...
Depends which pie.
190 g would be enough fat for 380 g flour!
and you shouldn't eggwash sweet dishes, sugar and water is better!
Just what I was tought at cllege, sorry
Okay, I'm not going to die in a ditch over 20g of the excess butter in my recipe. 20g is a little bit more, volume-wise than a Tablespoon, but we are in a world recesssion so go for 190g and make toast the next morning. Eggwash make the sugar stick just in case a pie needs to be momentarily held over someone's head...for example...and at the same time 'goldens' the pie crust so that there is no need for Photoshop.
I taught at XXXXXX in London and XX XXXXXX XXXX in New York. But it's great to see a student retain what they learned and fly the flag for knowledge in food.