Apple Pie 蘋果批

Last week I went to my sister-in-law home and they have a very big beautiful apple tree in a garden. I picked some apples home and nothing better than using fresh apples to make delicious apple pie.

Crispy golden pasty filled with sweet and tarty apples, super simple yet amazingly good. With a scoop of ice-cream or custard, perfect summer dessert. Don’t be lazy, you have to make your own pastry, it is way better than the store-bought one. It definitely worth the effort, enjoy!

上星期在Mr P妹妹家的花園，有棵超大的蘋果樹，蘋果多到吃不完，我便摘了一袋回家。蘋果爽脆酸甜，最適合做甜品。

最好就是做我最愛的蘋果批，金黃香脆的批皮，裡面是焗熟的蘋果，酸酸甜甜，超好味！當然，最重要是自己做派皮，做法並不難，材料又簡單，比街買的好味百倍，必定要試試！

For the pastry: Add flour and sugar in a large bowl, mix well. Then add in cubed butter, use your hands to squeeze the butter and mix with flour. Make it like crumble.

Gradually add in water to form a dough. You might not need to use all the water. If the dough is too dry, add some water; if too wet, add some flour.

Use cling film to wrap the dough and chill in fridge for 1 hour.

For the apple filling: Thinly sliced the apple and mix with all other ingredients.

Place the dough on floured work top, roll it out and place on pie tin. Trim the excess pastry. Then place the apple filling in the tin evenly.

Cover with another pastry, seal it. Make few slashes on top of the lid for the steam to escape. Brush it all with the egg white and sprinkle with caster sugar. 

Pop in preheated oven at 200C, bake for 55-60 minutes or until the apple inside is softened.

*I used 8 inch pie tin

批皮做法：在大碗內加入麵粉和砂糖，拌勻。加入牛油(切成小塊)，用手擠碎牛油，與麵粉拌勻成顆粒

再逐少加入水，堆成麵糰 （*未必需要用全部的水，如麵糰太乾，加點水；太濕，加點麵粉) 用保鮮紙包好麵糰，放入雪櫃一個小時

將蘋果切成薄片，再將餘下的材料拌勻

將麵糰分成兩份，擀成薄片(約3-4毫米厚）放入8吋批盤內，倒入蘋果餡料，鋪好，再蓋上另一塊批皮，封口

在批皮上塗上蛋液，灑上砂糖，再在表面劃幾下。放入已預熱200C焗爐，糙約55-60分鐘，或至表面金黃色、蘋果軟身即成 （*焗至一半時間，如表面已上色，可蓋一張鋁箔紙，以免焗焦表面)

*我用的是8吋派盤

Print

Classic Apple Pie

Prep Time

45 mins

Cook Time

1 hr

Total Time

1 hr 45 mins

 

Course: Dessert

Cuisine: American

Keyword: apple, baking, pie

Servings: 8

Ingredients

Pie Crust

• 290 g all-purpose flour
• 15 g sugar
• 150 g unsalted butter
• 90 ml water

Filling

• 800 g apple
• 100 g sugar
• 1 tsp ground cinnamon
• 2 tbsp flour
• 2 tbsp lemon juice

Instructions

1. For the pastry: Add flour and sugar in a large bowl, mix well. Then add in cubed butter, use your hands to squeeze the butter and mix with flour. Make it like crumble.

2. Gradually add in water to form a dough. You might not need to use all the water. If the dough is too dry, add some water; if too wet, add some flour.

3. Use cling film to wrap the dough and chill in fridge for 1 hour.

4. For the apple filling: Thinly sliced the apple and mix with all other ingredients.

5. Place the dough on floured work top, roll it out and place on pie tin. Trim the excess pastry. Then place the apple filling in the tin evenly.

6. Cover with another pastry, seal it. Make few slashes on top of the lid for the steam to escape. Brush it all with the egg white and sprinkle with caster sugar. 

7. Pop in preheated oven at 200C, bake for 55-60 minutes or until the apple inside is softened.