Apple Pie with Homemade Pie Crust Using 8″ Cake Pan

Today I am here with this month Swathi’s baking group partner challenge. Though I am not feeling well, I already planned to bake one veg n non veg pie recipes, noted the recipes clearly so I am able to bake 2 pies at a time 2day. Thanks Swathi of ZestysouthIndianKitchen,Tamy of 3sidesofcrazy, Gayathri of Gayathri’s cookspot, Samanta of Samanthamenzies for suggesting this wonderful recipe. The orange juice added in the crust gives good color n flavor to the pie. When it’s too good my daughter certified it as ‘YUMMY’ and I got her appreciation today. I don’t have much bright light in indoor so I am not satisfied with the clicks ;:-( but this is the wonderful crisp n delicious recipe I would say. Now move on to the recipe.

Method

• If using homemade orange prepare n chill it, make sure to chill the water in freezer or use ice cubes too.
• Mix salt with flour , cut the very cold butter n shortening, mix with flour(Pic 1).
• Use fork n rub it crumbly.
• Now add tbsp of juice at a time and keep on mixing with fork.
• Once done with juice, start adding 1 tbsp of cold water at a time (Pic 2).
• When u try to make balls from the crumbled mixture it should happen with cracks otherwise continue adding cold water (Pic 3).
• I have used 5Tbsp of water n other ingredients are also exact measurements.
• Now divide the gathered dough in to 2 with one bit larger than another (Pic 4).

• Flat the balls separately in plastic wrap, if breaks adjust it and seal the wrap (In below Pic 1).
• Refrigerate both the dough for at least 1 hour.
• Meanwhile prepare the filling for pie.

For filling

• Peel the apples, slice medium thickness and mix with lemon juice to prevent oxidizing.
• In a pan melt butter, add cinnamon n cloves powder, brown sugar n flour.
• When cooled down add the sliced apples.
• Mix everything well n keep it in room temp till the dough sets.

How to Roll the Pie Crust and Fill with Apple mixture

• After 1 hour, in between two parchment/wax papers roll the dough.
• The edges may leave cracks, fix it with your hands n continue rolling (Pic 2).
• Just invert the pan (I used cake pan) over the dough n make sure you have rolled evenly all over.
• You may notice butter/shortening (fat) in white tiny spots all over the, if you see than the crust is perfect.
• Use the rolling pin and drop gently the rolled dough over pan (Pic 3).
• Adjust the inner corners (Pic 4) n prick with fork the bottom dough.

 

• Again chill the dough along with pan for couple of minutes before adding the filling.
• Meanwhile start rolling another left over dough to cover the top.
• Roll it n chill it for few mins.
• Now take the pan with dough n add the filling.
• You can see lot of water/juice from the apple mixture/filling.
• So filter n add only the apples n even the top layer with your hand/Spatula (Pic 2).
• Heat the juice/mixture for 2 mins or till it becomes thick like jam consistency.
• Now pour this over the apple filling (should not be hot while adding).
• Take another rolled pie from refrigerator and cover it (Pic 3).
• Make designs as you like over the corner n center, make some big slits for the air bubbles to release (Pic 4).

• Now freeze the dough for at least 5mins before baking.
• The dough should be hard before going in to the oven otherwise the sides melt soon.
• Bake at 400° F for first 10 mins, after that the sides turn light dark brown, to prevent over darkening cover the sides with aluminum foil.
• If you have any left over dough make shapes freeze for while n decorate it at this point.
• Now again start baking at 350° F for another 40 mins or till you see bubbles at the center.
• Cool it for 1-2 hrs before you serve.

Note:

1. I don’t have Crisco shortening sticks so I measured the shortening in TBSP n freezed it for 15mins before adding in to the flour/salt mixture.