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Apple Pie with maple cream

Pour Baby Pour © Cookaroo
Apple pie has a special place in my heart. It's one of the first desserts in my life that I wanted to learn. It was one of the first pies that I had ever eaten. It was also one of the first things that I made from my most favourite baking book - Dorie Greenspan's Baking from my home to yours.

And while in my life, I've made many an apple pies, this is by far my favourite. It's deep dish, the crust is sublime (pure butter what did you expect!), salty and flaky and the filling is lovely, tart and sweet at the same time. I serve it with ice cream normally but because my inlaws brought me this awesome jug of Grade A Maple Syrup from Canada, I decided to make a maple cream.

Dorie says that you can make a fix of fruits and nuts - apples and pears, apples and peaches, apples and plums. I used apples - two kinds - Granny Smith and Kinnaur apples with a handful of raisins. Deeleeceeous.
That said, I don't really want to write too much today, because the recipe will seem long. But if you make it in steps, it really won't be that bad. Plus this is so worth it.

Also, I wish I'd taken a picture of the pie, but uh-oh it got too late. :)

Bring me some flowers © Cookaroo

All-American, All-Delicious Apple Pie
Adapted from 
Dorie Greenspan's Baking From My Home to Yours. Available in India, US and UK

For the crust -  9 inch Double Crust

3 cups all purpose flour
¼ cup sugar
300 gms very cold unsalted butter, cut into tbsp size pieces
About ½ cup ice water

1.      Put the flour, and sugar in a bowl and with your fingertips just combine the ingredients.
2.      Add the butter and mix it in, using your fingertips to let the mixture resemble coarse breadcrumbs. Add half the water, and if need be more so that you get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface.
3.      Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).

For the filling
6 large apples3/4 cup sugarGrated zest of 1 lemon2 tablespoons corn flour1/2 teaspoon ground cinnamon1/8-1/4 teaspoon freshly ground nutmeg1/4 teaspoon salt 2 tablespoons ground digestive biscuits ½ cup or raisins2 tablespoons cold unsalted butter, cut into bits

For the Glaze
Milk or heavy cream

For the filling:
1.      Peel, core and slice the apples. You've got a choice for slicing: you can cut each apple in half and then slice each half crosswise or lengthwise into slices about 1/4 inch thick, or you can cut the apples into chunks about 1/4 to 1/2 inch on a side.
2.      Put the apples into a large bowl and add the sugar, lemon zest, cornflour, cinnamon, nutmeg, and salt. Toss everything together really well- I do this with my hands. If you've got a little time, let the mix sit for about 5 minutes, until juice starts to accumulate in the bottom of the bowl.

1.      Butter a 9-inch deep-dish pie plate (I use a Pyrex pie plate). If you want to use a standard 9-inch pie plate, just reduce the amount of filling by about one quarter.
2.      Working on a well-floured surface (or between wax paper or plastic wrap), roll out one piece of the dough to a thickness of about 1/8 inch. Fit the dough into the buttered pie plate and trim the edges to a 1/2-inch overhang. Roll the other piece of dough into a 1/8-inch-thick circle and slip it onto a baking sheet lined with parchment or a silicone mat. Cover both the circle and the crust in the pie plate with plastic wrap and refrigerate for about 20 minutes, while you preheat the oven and prepare the filling. (If it's more convenient, the crust can be well covered and kept refrigerated overnight.)
3.      Remove the pie plate and top crust from the refrigerator and put the pie plate on a baking sheet lined with parchment or a silicone mat. Sprinkle the digestive biscuit crumbs evenly over the bottom of the crust-this will help keep it from getting too soggy (some sog is inevitable)- and then turn the apples and their juices into the crust. The apples will heap over the top of the crust. Pat them into an even mound. Dot the apples with the bits of cold butter.
4.      Very lightly moisten the rim of the bottom crust with water, then center the top crust over the apples. (If the crusts-top and bottom- are still very cold and in danger of cracking when you work with them, let them sit at room temperature for about 5 minutes.) Either fold the overhang from the top crust under the bottom crust and crimp the crust attractively, or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you've pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely.
5.      Use a sharp paring knife to cut about 6 slits int eh top crust. I always use the wide end of a piping tip to cut a circle out of the center of the crust as a steam vent. if you'd like, brush the top crust with a little milk or cream and sprinkle it with sugar.
6.      Bake the pie for 15 minutes. Lower the oven temperature to 190 degrees F, and bake the pie for another 50 to 60 minutes (total baking time is between 65 and 75 minutes), or until the crust is gorgeously browned and the juices bubble up through the top crust. After about 40 minutes in the oven, if the top crust looks as if it's browning too quickly, cover the pie loosely with a foil tent.
7.      Transfer the pie to a rack and let it rest until it is only just warm or until it reaches room temperature. Serve with maple cream or ice cream

An Apple a Day... © Cookaroo

For the Maple Cream
Adapted from Pioneer Woman
5 Tablespoons Real Maple Syrup
1-1/2 cup low fat cream
2 Tablespoons Light Corn Syrup

1.      Pour cream into a saucepan. Add 5 tablespoons real maple syrup, 2 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes.
2.      Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes.
3.      Serve cold with things you like

I'm also sending it to Patty's Weekly Story at Colours Dekor 

...makes you very full © Cookaroo

Post a Comment


  1. I can smell the cinnamon here, I love apple pies, I like the addition of maple cream, very interesting! Drooling!

  2. Haven't tasted an apple pie yet, you always introduce me to new dishes :) Very tempting & nice clicks

  3. Yummylicious should be an accepted word :-)


  4. Oh my gosh... this is soooooooooooooo yumm!!

  5. And as i go through your blog, I can see that you are a girl after my own heart! Apple pie is the first thing Ive ever wanted to bake too, the first pie ive ever tasted. Im going to bake this this weekend. Cross my heart, hope to die!