Rustic Apple Pie Recipe

Rustic Apple Pie Recipe


Welcome to TasteObsession.com We are doing
the rustic apple pie. Fantastic. First you need to peel the apples and chop
them up. I have done them a little large here they could be a lot smaller. Two tablespoons of castor sugar, normal sugar
is ok as well, and a couple of table spoons of water. Then on to a low heat, and basically what
you are after is all the apples to release their moisture and the apple will start cooking in its own juices. Once the apple starts to collapse as it can
be seen here go on to a high heat until all of the liquid has been reabsorbed into the apple. Put the apple aside to cool then onto making
the crust. Add some castor sugar to the eggs, standard
sugar is ok, castor sugar is a lot finer so it will dissolve into the egg much easier. Standard sugar is ok if you don’t have castor
sugar. Forty mills of cold water as we are adding
warm melted butter, keeps the mixture cold. The light oil and the butter, and also a teaspoon
of vanilla extract. Which is real vanilla extract not just flavour.
If all you have is vanilla flavour, do what you can. Gently stir that. Then we add our flour. Which is a mixture
of standard white flour and self raising flour. If you don’t have self raising flour, just
get some baking powder and add it to the flour. I will put something in the recipe on the
web site about that. We just need to form a dough here, it is a
little bit wetter than I wanted. Then knead it a little bit so that we end
up with a nice smooth consistency of dough. Which then forms the basis of our crust for
our lovely apple pies. Because the dough is wet I am throwing a little
flour on it, to take up some of the moisture. Gently knead it as it is not a hard solid
dough such as pasta or bread or something like that so just be gentle with it. You are just trying to get a nice consistency
through the dough. Knead it a few times so it is nice and smooth. Divide it into four equal parts, just off
camera I am weighing it to make sure they are. Then each of those balls of dough just need
to be rolled out into a rough circle shape. And the apple that was put aside to cool is
also divided into approximately four portions to fill up the pies. Into the middle of the pastry, sides folded
up. So there is nothing real complicated about
this it is real old school pie type of stuff. And the forth one filled up, that is the last
of the mixture. So that was all of those apples. Ready to go in the oven, oven on about 200 degrees Celsius Into the oven for twenty minutes it has been
on 200 degrees. “Bang” twenty minutes later looking good. Beautiful This has been Dave from TasteObsession.com
tasty golden apple pie.

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