Apple pie is the easiest thing to make, everybody likes it and as an extra bonus your house will smell amazing.
There are many recepies and a lot pre-mixed stuff, I'm just showing you how I make it. You'll need:
(The commercial for my cake mix was on tv as I was writing this!!!)
- 5 to 6 apples (I use Jonagold)
- raisins (150gr)
- vanilla sugar (50gr)
- cinnamon
- butter (175gr)
- flour (450gr) (I use Koopmans, a pre-mix with some sugar and salt)
- one egg
- a cake form (I use a 27 cm spring form)
Make sure everything is at room temperature.
Cut the apples in quarters, and make sure you get ALL of the core out. My biggest issue with apple pie is that people use a core drill and then leave the
tough membranes around the seeds. Good apple pie = NO hard bits!!!
Next, peel all the apple parts, cut them in roughly 2 cm pieces and put them in a bowl with 30 grams of the vanilla sugar and the cinnamon. You always have to taste to check, because apples can vary in acidity and you have to balance that. Mix everything through and set aside while you start on the dough.
Pre-heat your oven to 180 degrees Celcius. Cover the bottum of the cake form with baking paper, coat it with a bit of butter en then cover it with a bit of flour (this will prevent your pie from sticking to the form). Mix the egg, the flour, the rest of the vanilla sugar and the butter into an even dough. Roll out the dough and place it in the cake form. Put the apple-raisins mixture into the form and put the form in the oven.
It takes about 45 minutes, but you'll smell it much sooner. If it looks like the apples color a lot faster than the dough, turn down the heat to 150 degrees Celcius after about 30 minutes. But it's important to get the dough fully cooked (see picture), because otherwise, aside from the not-so great taste, it's gonna fall apart when you start cutting.
When the dough is a nice golden brown, you can take the apple pie out. Let it rest for a little bit, but make sure you eat it warm! Maybe with some whipped cream or vanilla ice cream, mmmmmmmm.
Enjoy,
Fleur
