Autumn is incomplete if we don’t bake anything with apples, autumns favorite fruit, isn't. But as we bid farewell to autumn finally and welcome winter over here, I thought perhaps, autumn apple pies are must now. It’s little late though, but for me it’s a kind of sweet farewell to autumn over here.
Although, there are many recipes with apples like this and this , but apple pies remains one of our favorites. And with festive season that is reckoning upon us, this sweet preparation with apples, will surely going to win many hearts if you wish to have a baking spree. You can even add other fruits with apples as well, like black berries or blueberries for that nice darkish color sweet filling.
I liked the flavor of cinnamon, so I have used cinnamon powder in the filling, however, you can even do it with other spices- like – nutmeg powder, or vanilla essence etc. You can even use brown sugar in place of normal sugar. I have used ready-made short crust pastry that are easily available here as the base for this apple pie.
Here is how we made it
Autumn Apple Pie
1 packet short-crust pastry
3-4 medium size apples
5-6 tbs of sugar or to taste
2 tsp of cinnamon powder
Take out the short-crust pastry from the packet. Sprinkle plain flour over the working area.
Divide the pastry into two equal parts. One side for the base and the other side for covering the top.
Now with the help of a rolling pin, adjust the parts so that it fits well into the pie tin or baking tin, whatever you are using for it.
And flatten it properly at the edges with your fingers, pressing it down .If any cracks happen, dip your fingers in water and then press gently on the pastry to even out the cracks. Remove extra bit with the help of sharp knife, cutting out those extra edges. Reserve these to make any designs if you wish to do so later on.
Meanwhile shape out the other part and flatten it also so that it fits on the pie tin.
Peel, core and chop apples finely.
Now preheat the oven at 180 deg C.
Take the pie tin or sandwich tin, put all the chopped apples. Sprinkle sugar and cinnamon evenly all around over it.
Now cover with other part of short-crust pastry, with the help of your fingers, try to tuck in neatly and sealing the sides of the unbaked pie. Trim out any extra bit of pastry that is left at the sides. With the help of fork; make some marks all around to give a nice shape and sealing the edges of unbaked pie.
Now that you have collected all the unused short-crust pastry, make a dough out of it and roll it with the help of rolling pin, if you need, keep on sprinkling plain flour so that it doesn’t tear out or stick at the working surface.
Now give desirable shapes as you wish. I have given the symbolic autumn maple leaf shape.
Now prick all over top surface of unbaked pie with knife, so that it doesn’t puff up while baking.
Put the pie tin or any other baking tin that you have used to assemble the pie, in the middle rack and bake in preheated oven at 180 deg C for 35- 40 mints, depending on your make of the oven.
Take out when you see a nice golden to brownish crust at the sides of the pie. Eat it warm along with some cream and slices of apples. Or it goes well with vanilla ice-cream as well.
This is absolutely delicious; apples are cooked smoothly in its own juices, sugar and cinnamon powder. A delightful dessert for this festive season.
Happy cooking and have a lovely weekend...