- Pie Dough:-
- Refined Flour: 1 ¾ cups
- Butter: 12 tbsp
- Iced water: 2-3 tbsp
- Apples: 5-6 large
- Caster Sugar: ½ cup
- Cinnamon Powder: 1 tsp
- Butter: 4 tbsp
Start by making the pie dough. Add flour to a stainless steel tasla, add in cold butter cubes, break them apart using a fork. Mix and rub the butter together till the flour forms a sandy texture.
- Add the ice water in little quantities, just till the dough starts to come together. Wrap the smooth dough in a cling wrap and let it rest for 15-20 minutes in a cool environment.
- While the dough rests, peel and chop your apples into even sized cubes. In a tasla, add all the apples with caster sugar and cinnamon powder. Mix them all together till all the apples are equally coated.
- Heat a stainless steel fry pan and melt half the butter into it. Into the melted butter add half the sugar apple cubes and fry them on medium high heat, till they are golden from the edges and are soft when pierced.
- Repeat the same with the second half of the apples and set them aside to cool down. Take out the pie crust from the fridge, uncover and divide it into half. Roll half the dough into half a cm thick sheet.
- Transfer the rolled sheet of dough onto a cast iron skillet and press it down evenly over the dish. Make sure that the whole dish is covered. Prick the crust with a knife or fork, add the cooled down apple filling into it.
- Take the second half of dough and roll another sheet, top that sheet over the pie dish and seal the edges. Crimp the edges with your finger tips, score the top with a knife, brush it with a mixture of egg and water and sprinkle some dark brown sugar on the top.
- Bake the pie in a preheated 190 degree oven for 30-35 minutes or until the top is golden brown. Once out of the oven, let the pie cool for 10-15 minutes and then slice it open carefully.
Making a good pie crust involves certain things to keep in mind. Make sure the butter is cold before incorporating it in the dough. Use just a little water, just enough to combine the flour into a quick dough. Do not over knead the dough or it would be hard and not flaky.