Passion for Apple Pie
For long as I remember I have loved cooking pastries. The first time I tried an Apple pie, was that magic moment that I fell in love with Patisserie. It was an explosion of all the senses! Seems like, the combination of the bitter cinnamon, the sweetness of the roasted apples and the fluffy dough, opened my eyes to the world of pastry. The reason is most probably, because of my great love for cinnamon. For me, cinnamon is the Queen of the kitchen, I use it in many dishes and I confess that many times, secretly, I put it on my mom’s cooking. Along with the coriander is one of my favourite spices.
During my studies, I began experimenting with different kinds of Apple pies and I generally got obsessed with all the kinds of sweets containing apples and cinnamon. When I moved abroad, my passion calmed a bit, as the work and the small kitchen that was sharing with my flatmates took over. Until the last 3 years my in Qatar, where I moved into a new house and started re-discovering my passion for the apple pies. I can say that there were friends who had the same obsession with me and with whom I shared many ideas. In addition, my house was a paradise of apple pie and cinnamon scent!
Apple Pie Recipe
Hence, today’s recipe is without eggs and milk and if you switch to a vegan butter you make it as a vegan version too. Probably, you may have noticed that, I always start all my recipes with collecting and arranging my ingredients first. This helps me not to stress out and the preparation becomes more pleasant. From what I learned recently, this is called “Mise en Place”, since it is a French gastronomic phrase meaning “putting in place” and is well known term in the world of gastronomy.
As soon as I start to knead my dough, I feel a glimmer of happiness. While I am kneading it, I forget everything …The velvety texture as slips through my fingers…I do not think anything else these moments..I knead with great passion and as my grandmother said “Popi you have to rub the dough for at least 15 minutes, to become more fluffy, do not stop, continue”…As I remember her, I continue until I get a round and a fluffy medium sized ball. I read somewhere, that It’s therapeutic to…which in my case, yes its true.
Butter it up
Make sure that your butter its soft enough, this will make your dough fluffier.
Here it comes my favorite mixture. Apple and cinnamon!! It could easily be another name of my Blog “Travelling with apple and cinnamon.”…Finally, add the sugar to the heat pan and let it caramelise until you get a golden color. Watch your heat, to be low until the sugar evenly mix with apples, cinnamon, the mixture to be caramelised and the apples to be gently cooked, without being burned. Needs to be simmered (slow cooking in low heat) and not boiled.
You can “steal” a little bit of the mixture and smear it over a slice of bread. Owwoau!! Caution, only one slice! Remember, you still have to make the pie.. I know, I know it’s hard you just want to it all. 🙂
Once you remove the pie from the oven, let it cool a little bit and if you desire, remove it from the pan, flipping it in a plate and from there to another plate. Otherwise, you can just serve it straight it from the pan.
Τhe divine scent makes my stomach gurgles. I quickly serve, I make an aromatic cup off ginger tea (one of my favorites, I discovered it 8 years ago in India, recipe will be on soon), and I sit down to enjoy another piece of this sweet magic. I strive to appreciate every bite of it.
As a result, it is perfect for breakfast time and I can confess that the next day it tastes even better. Especially relevant is that is Perfect with ice cream for it’s fans!
Most of all, I hope you enjoy it and I am waiting for your impressions.
- 500 grams all purpose flour
- 250 grams soft vegan butter (in room temperature)
- 1/2 cup (170 grams) brown or white sugar
- warm water
- 1/2 cup (170grams) brown sugar
- 7-8 apples peeled and cut in small cubes,
- coated with 1 tablespoon lemon in order to prevent them to get brown.
- Preheat oven to 425 degrees F (220 degrees C).
- Place the flour in a bowl and add the soft butter. Add the sugar, knead and add water accordingly until you get a smooth and fluffy dough. Cut in half, wrap them in a clean film and put it on the freezer for 2 hours.
- Filling: Put your pan on a low heat, add the apples, sugar and cinnamon and mix well. Cook until the apples get soft and with a caramelised texture, around 20 minutes.
- Put butter in a medium pan. Remove the dough from the freezer, take the half of it and use a grater to rub the dough on the bottom of the pan. As you can see on the picture I used the big holes grater. Fill with the apple mix, evenly around the pan. Rub the other half of the dough on the top of it.
- Bake 45 minutes in a preheated oven. After 20 minutes reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 25 minutes more, until the dough gets a golden colour.