Apple Pie

28 Nov

I have tried baking this apple pie twice and I have concluded that red apples are much nicer as compared to green apples. I love how simple the recipe is BUT… the dough needs to be refrigerated for at least four hours or overnight. Great to have this on a cold rainy Sunday, snuggled in bed. Let the apple pie cool down a bit before serving to your guests.

And here’s the recipe to get you started 😉


  • 1 recipe pastry for a 9-inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons plain flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 5 – 8 Granny Smith apples – peeled, cored and sliced (or you can use red apples)


Preheat oven to 220 degrees Celsius. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar and ground cinnamon, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Gently pour the sugar and butter liquid over the apples. Pour slowly so that it does not run off. Cover with a lattice work of crust.

Bake 15 minutes in the preheated oven. Reduce the temperature to 150 degrees Celsius. Continue baking for 35 to 45 minutes, until apples are soft.

And here’s the recipe pastry for a 9-inch double crust pie.


  • 2 cups plain flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup shortening (I use Crisco)
  • 1/2 cup water


In a large bowl, combine flour, salt and sugar. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight. Roll out dough on a floured counter. Don’t over work it.

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