Kiddo loves a good apple pie. The crunch of walnut bits and tartness of granny smith is a sensation that is rather unforgettable.
I made the crust with a food processor while the microwave did the filling in less than 5 minutes. No chilling was done but it worked out just well.
Now without being so keyed up on a cold pie crust, the apple pie can actually be a joy to make. Why didn’t I think of it ?
1 medium pie.
Pie crust ingredients :
125g plain flour
62g butter, cubed, slightly softened
1/2 of one beaten egg
1/2 tsp fine sugar
1/4 tsp fine salt
20ml cold milk
apple filling :
2 apples , cubes and microwaved for 2 minutes
1 Tbsp powdered sugar
pinch of cinnamon powder
handful of raisins
1 Tbsp flour
½ cup chopped walnuts, toasted
In a food processor, blitz the pie crust ingredients except milk and egg until it is sandlike in texture.
Pulse milk and egg. pinch the dough and if it does not fall apart, the dough is ready.
Use 2/3 of the crust for the bottom. Reserve the 1/3 for the top cover.
Transfer to a silpat and gather the crust together to make a mound.
Cover the mound with another silpat.
Flatten the mound with the pie pan.
Roll out to crust with allowance for the side of the pie dish.
Remove the top silpat.
Lift the bottom silpat that is holding the rolled out crust.
Transfer to the pie dish. The silpat is now used as a pie dish lining.
Flatten the remaining 1/3 crust. Chill until ready.
To make the filling, microwave the chopped apple, sugar, cinnamon for 2 minutes.
Stir in raisins, flour and walnuts.
Transfer the apple filling to the lined pie dish.
Neaten the edges.
Cover the top of the filling with the rolled out pie dough.
Poke holes for venting.
Bake in a preheated oven at 200C for 30 minutes.
Cool for 5 minutes.
Lift out the pie by lifting the edges of the silpat.
Slide out the pie from the silpat.
Enjoy at room temperature.