Know How To Prepare Apple Pie
Sweet Pie Crust
For Apple Filling
Combine the softened butter, flour and almond powder together - using your fingertips, crumble and mix together till the mixture resembles a wet- sand texture.
Add the icing sugar and vanilla essence and mix together gently by hand till it forms a smooth dough.
Form into a ball and cover with cling wrap or silver foil and leave in the fridge for 2-3 hours.
Remove from the fridge and using a small amount of flour, roll out the dough till it has the thickness of a 5 Rupee coin.
Carefully line your pie ring or pie dish with the dough (if there are any holes, you can use some excess dough to patch it up).
Poke a few holes in the dough using a fork or toothpick. Pre-bake in the oven set at 165 celsius for 15 minutes till the dough turns a light golden colour. Remove from the oven and leave to cool down.
Slice the peeled apples into your desired shape (we encourage you to get creative and cut the apples to the size you desire - at Paper and Pie we first quarter the apple and then slice each quarter into about 10-12 even slices).
Place a medium-sized saucepan over medium heat. Add the unsalted butter and brown sugar and melt together till it starts bubbling.
Add the apple slices and cinnamon stick and cook till the water from the apples have evaporated and the apples have completely softened (this may take about 10-15 minutes). Make sure to stir continuously to avoid the mixture getting burnt on the bottom of the pan. Once cooked, allow the mixture to cool down.
Add the cooled down apple mixture to the pre-baked pie crust. If you have any extra dough you can crumble it on top of the apples.
Bake in a preheated oven set to 165 celsius for 20 -25 mins. Remove from the oven and cool down completely before slicing and servin
Executive Chef Jayakumar Krishnan, Paper & Pie Cafe