Apple Pie By palavi


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Apple pie is a lip smacking pie recipe with apples and caramel sauce drizzled over the pie. The apple pie has a delectable combination of cream cheese, eggs, apples ,sugar and is garnished with fresh raspberry and chocolate leaves. Simply divine!

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Apple Pie By palavi recipe - How to make Apple Pie By palavi

Preparation Time:    Cooking Time:    Total Time:    
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For the pastry
3 cups unsifted plain flour (maida)
2 tbsp sugar
1/4 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled or frozen, cut up
6 tbsp chilled solid shortening or solid stick margarine , cut up
1 large egg yolk
2 tbsp lemon juice or vinegar
5 to 6 tbsp ice water

For the egg glaze
1 large egg beaten with 1 tsp water

For the filling
7 to 8 large apples
1/3 to1/2 cup packed dark brown sugar
1 tbsp lemon juice
3 1/2 tbsp plain flour (maida)
1 tsp cinnamon (dalchini) powder
1/2 to 1 tsp nutmeg (jaiphal) powder
2 tbsp unsalted butter, cut up, optional
1/2 cup plain cracker crumbs

For the topping
1 tbsp sugar, optional

Prepare the pastry:

    Prepare the pastry:
  1. In a food processor, pulse the flour, sugar, and salt to blend, then add the butter and shortening.
  2. Pulse just until the mixture is cut into pieces the size of small peas.
  3. Add yolk and lemon juice along with about 2 tablespoons of ice water.
  4. Pulse a few seconds, then add more ice water, 1 tablespoon at a time, until dough begins.
  5. Divide the dough ball in half; leave one portion refrigerated while rolling the first.
  6. On a lightly floured surface, with a floured rolling pin, roll out the dough until it measures about 1 inch larger around than the pie plate (invert the plate on the dough to measure it.)
  7. Fold the dough into quarters and fit it into the pie plate, positioning the folded point at the centre.
  8. Unfold and gently drape the pastry over the pan; do not stretch it.
  9. Allow the dough to extend about 1 inch beyond the plate rim, then cut off excess.
  10. Set aside the pastry-lined pan, or refrigerate it, while preparing the filling. position a rack
  11. In a large bowl, toss the sliced apples with sugar, lemon juice, flour and spices.
  12. With the pastry brush, paint a coating of egg glaze over the entire layer of pastry in the pie plate.
  13. Sprinkle on the crumbs.
  14. Pile on the fruit, add the butter if using it, and press the filling with your palms into a firm packed dome.
  15. Roll out remaining dough about 2 inches large than the pie plate.
  16. Use the tip of the knife to make a small vent hole right in the middle of the rolled pastry.
  17. Fold the pastry into quarters as before, and fit it over the fruit; unfold and drape it evenly over the apples.
  18. Trim a 3/4-inch overhang.
  19. Fold the edge under the edge of the bottom crust and brush the pie top with the egg glaze.
  20. Sprinkle topping sugar over the whole pie top.
  21. Bake the pie in the lower third of the oven for 15 minutes, then reduce the heat to 350 degrees f and continue baking an additional 40 to 45 minutes, until the pastry is a rich golden brown and the fruit is tender.
  22. Serve warm, topped with slices of cheddar cheese or vanilla ice cream.

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This recipe was contributed by palavi on 13 Feb 2001

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