Friday, February 8, 2013

Apple Pie (Butterless)

For the Crust
200 gms – all purpose flour (Maida)
2 ½ tsp - sugar
½ tsp - salt
3/4th cup - oil
3 tbsp milk or more till you feel the crust can be rolled

For the Filling
400 gms - thinly sliced apples
5 tbsp - white sugar
½ tbsp – flour
½ tsp – lemon juice
½ tsp – butter/oil
2 pinches - ground cinnamon

1.      For the Crust
a.       Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center.
b.      Pour the oil and milk into the well, then mix with a fork until a dough forms.
c.       Roll into 2 thin layered pastry sheets. Line 1 into the bottom and sides of a deep pie dish. And keep the second one aside.
d.      Keep aside in the fridge till you work on the filling.

2.      For Filling
a.       Preheat oven 220 C. 
b.      In a bowl, combine sugar, flour, lemon, cinnamon and mix well. Add apples and stir until fruit is well coated.
c.       Spoon apple mixture into pie dish lined with crust pastry. Now place second sheet of pastry on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkle with a little sugar.
d.      Place on lowest rack in oven.
Bake for 10 minutes at 450 degrees F (230 degrees C).
Then reduce oven temperature to 350 degrees F (175 degrees C) and bake for 30 to 35 minutes longer. Serve warm or cold.

1.      To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.
2.    If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.
3.    Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.

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