Dayna Hoskin really knows how to bake up a storm.
~Best Recipes

Scrumptious Apple Pie

Hoskins Hens Fabulous Apple Pie

Hoskins Hens presents..
a recipe requested by my good friend Sarah,
baked with mystery apples fresh from our Hidden Orchard pick,
our Scrumptious Apple Pie!

There's something about baking apple pies that just makes you feel like a true home baker. Maybe it's the smell that fills the house while it's baking, maybe it's in the act of creating a pastry from scratch, or the weaving of the lid, but these apple pies have a way of making you feel like you're a part of this league of extraordinary, old world women who turn out a pie a day and leave them on their windowsills to cool, and there's something just so satisfying about that.

MY TIPS FOR MASTERING THIS BAKE 
#1 Grease the base and sides of your tart tin and place a circle of parchment paper in the base. The butter under the parchment paper will hold it in place and prevent it from slipping when you press in your tart base. If you have a fluted tart tin, just stop the circle shy of the edge to ensure the parchment paper doesn’t crinkle. Then butter over your parchment paper and sift a thin but even layer of flour into it.

#2 It's really easy to leave your filling simmering on the stovetop for too long and have it turn to toffee. If this does happen however, simply add a little water, and heat it back up. So long as it's not burnt, it should fix right up.

#3 
To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.
#4 Moving your strips of pastry to the fridge, even if just for a moment while you pour your filling into your pie, will give them to chill. This will make them easier to work with and less likely to accidentally stretch while being weaved into your pie lid creating irregular shaped stripes.


apples, apple pie, pie, tart, spices, baking, cake, dessert, slice , sweet, most popular, recipe, hoskinshens,
Tart/Pie
Yield: 8Pin it

SCRUMPTIOUS APPLE PIE

prep time: 25 minscook time: 45 minstotal time: 70 mins
There's something about baking apple pies like this one that just makes you feel like a true home baker.

ingredients:

Filling
3/4 cup water
8 medium sized cooking apples (usually anything green)
2/3 cup of white granulated sugar
1/4 cup self raising flour
1/2tsp ground nutmeg
1/2tsp ground cinnamon
1 pinch salt

Pastry
2 cups self raising flour
125g unsalted butter (cut into small cubes)
2tbsp white granulated sugar
1 egg
2 tbsp water

+
1tbsp full cream milk
1tbsp white granulated sugar
plain flour on hand for benchtop

instructions:

Preheat Oven to 180 degrees Celsius .

Prepare your tart tin and line a baking tray. Set aside.
Peel, core and cut up your apples, add them to a large saucepan/pot.

Add to the pot the rest of your 'filling' ingredients (a pinch of salt, 1/2tsp cinnamon, 1/2tsp nutmeg, 1/4 cup self-raising flour, 2/3 cup of sugar and 3/4 cup of water), and simmer on a low heat until apples have softened, and a thick sauce has coated them. Set aside.

Combine your dry 'pastry' ingredients (2 cups self-raising flour and 2tbsp sugar) and butter into a bowl.

Using your hands, rub the butter into the dry ingredients until crumbly.

Form a well in the centre of your bowl and add your egg and water, combine ingredients using a butter knife until it can be rolled into a ball.

Lightly flour your benchtop and your hands and place your ball of pastry upon the flour.

Knead your pastry, adding small amounts of flour to the surface as needed until it is no longer sticky.

Separate your pastry into two halves and using a rolling pin (or in my case a wine bottle) roll your two lots of pastry out thin, to around 2mm - 3mm thick.

Use one half to line your pre-prepared pie dish, ensuring you cut off any pastry that overhangs the edge of the dish, and carefully slice the other half into roughly 2cm wide strips.
Move your strips to your pre-prepared baking tray and move to the fridge until required. 

Retrieve your filling and pour it into your now pastry lined pie dish and work it into all the edges, being mindful to also form an even layer.

Retrieve your strips of pastry from the fridge and weave them together atop your pie filling to form a lid, again cutting off any pastry overhanging your dish.
Using a fork gently press the ends of the strips into the pastry already lining your dish, this will ensure it doesn't lift away when it's baking.

Using a pastry brush, lightly brush your pastry strips with milk, sprinkle your pie with sugar, and pop into the oven to bake for 45 minutes, or until pastry has browned to your liking.

NOTES:

EQUIPMENT 
pie dish
large saucepan 
large mixing bowl 
butter knife 
rolling pin 
pastry brush 
fork
parchment or baking paper 
baking tray

VIEW ORIGINAL BLOG POST LINKED BELOW FOR MY TIPS FOR MASTERING THIS BAKE
calories
413
fat (grams)
13.3
carbs (grams)
72.5
protein (grams)
5.5
Created using The Recipes Generator

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