There is nothing better than picking your own apples from a tree and turning them into these delectable pies. And the best part is that everything is made from scratch. We made over 40 mini pies and they are all gone. Not to mention the huge batch of apple crumble we made last night. So yummy.
Second time going to Bilpin for Apple Picking. Our group had such an enjoyable day that we're thinking of making this an annual event. And even better, there are stone fruits such as peaches, nectarines and plums in Summer. Yippee!! The drive up and down the winding road is pretty cool too ;)
Apple Pie
1 x Flan pie/ 18 mini pies
1 x Flan pie/ 18 mini pies
Ingredients
1 3/4 C flour
1/2 C S.R. flour
185g butter, cubed
1/3 C sugar
1 egg
Demerara or caster sugar, to sprinkle
5 Granny Smith apples
Juice of 1 lemon
45g butter
1/2 C caster sugar
1 t cinnamon
1/4 t ground cloves
Method
1. Sift flours, pinch of salt and a pinch of salt into a large mixing bowl. Rub butter with your fingertips until mixture resembles fine breadcrumbs, then stir through sugar.
2. Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture. Bring the dough together with cold hands and knead until smooth. Divide the dough into two pieces, one bigger than the other. Cling wrap and refrigerate for 30 minutes.
3. Peel and slice apples to about 5mm thick and toss immediately in lemon juice.
4. Melt butter over low heat, add sugar, apples and spices and coat well. Cook for about 10 minutes until apples have softened. Allow to cool.
5. Roll out the larger pastry ball on a floured workbench to a 30cm circle (about 2mm thick). Gently presh into a 22 cm pie dish allowing the excess to overhang. Trim off excess.
6. Layer apples over pastry. Roll remaining pastry to 2mm thickness and cut into strips. Criss-cross over the pie. Brush top with milk and sprinkle with sugar. Chill pie for 30 minutes.
7. Preheat oven to 180°C, place pie dish on a baking tray and bake for 45 minutes or until golden brown.
1 3/4 C flour
1/2 C S.R. flour
185g butter, cubed
1/3 C sugar
1 egg
Demerara or caster sugar, to sprinkle
5 Granny Smith apples
Juice of 1 lemon
45g butter
1/2 C caster sugar
1 t cinnamon
1/4 t ground cloves
Method
1. Sift flours, pinch of salt and a pinch of salt into a large mixing bowl. Rub butter with your fingertips until mixture resembles fine breadcrumbs, then stir through sugar.
2. Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture. Bring the dough together with cold hands and knead until smooth. Divide the dough into two pieces, one bigger than the other. Cling wrap and refrigerate for 30 minutes.
3. Peel and slice apples to about 5mm thick and toss immediately in lemon juice.
4. Melt butter over low heat, add sugar, apples and spices and coat well. Cook for about 10 minutes until apples have softened. Allow to cool.
5. Roll out the larger pastry ball on a floured workbench to a 30cm circle (about 2mm thick). Gently presh into a 22 cm pie dish allowing the excess to overhang. Trim off excess.
6. Layer apples over pastry. Roll remaining pastry to 2mm thickness and cut into strips. Criss-cross over the pie. Brush top with milk and sprinkle with sugar. Chill pie for 30 minutes.
7. Preheat oven to 180°C, place pie dish on a baking tray and bake for 45 minutes or until golden brown.
