Can someone please tell me a easy peasy tried and tested recipe for Apple pie? The double crusted one!!
I’m a fan of desserts and I really really want to try making an apple pie! =/
Thank you!
Re: Apple Pie
No one? 
Re: Apple Pie
Heyy Hadeel, here is a Tried & Tested Recipe of Apple Pie. I made it on the last weekend.
Crust Recipe:
2 and a half cups all purpose flour
quarter tsp salt
1 tbsp sugar
half cup VERY COLD unsalted butter
6-8 tbsp ice-cold water
Mix all the dry ingredients into a bowl and put the bowl into the freezer for about half an hour. The colder the crust ingredients, the flakier the crust will be.
Cut the butter into small pieces and put back in the fridge to get them as cold as possible as well.
Add the butter into the flour and rub in quickly using fingertips or a dough blender if you have one. Don't over-mix. Once flakey and crumbly, add the very ice-cold water a little at a time and knead together. But don't over-work the dough, the less you handle it the better the results. The dough should be firm, not sticky. If it gets too sticky you can add a bit of flour.
Divide the dough into two halves, wrap each half separately in cling film and refrigerate for about half an hour. In the meantime you can start preparing your filling.
Pie Filling:
5 tart peeled apples
half cup sugar (you can mix brown and white if you have both n if you prefer a sweeter pie, make this measurement three-quarter cup instead of half)
2 tbsp flour
half tsp cinnamon
quarter tsp salt
1 tbsp cider vinegar (optional)
1 tbsp lemon juice
Peel and slice apples, then soak them in a bowl full of water that has been mixed with the lemon juice. This preserves the apples colour.
In a large bowl mix sugar, flour, cinnamon, salt n vinegar.
Drain the apple slices from the lemon water and add them to the mixture, stirring well to make sure they are fully coated.
Method of preparing the pie.
Remove the first crust dough ball from the fridge and roll it out to about an eighth of an inch thickness.
Wrap it around your rolling pan, lift gently and unroll it in your pie pan. Once shaped to fit the inside of your pan, dump in the filling and place about 4 small chunks of butter on top of the filling to give the pie a rich flavour.
Remove second dough ball from fridge and roll it out. Cover the pie and shape the edge with fingers or knife. Make slits to let the steam out during baking. If you prefer a lattice finish like the one I've used in mine, cut the 2nd rolled out dough ball into strips and create a patterns then pinch the edges together.
Cut long strips of tinfoil and place around the edge of the pie to prevent it from burning during baking. You will remove the foil about 10mins before the pie is done.
Bake at 175 degrees C for about 40 mins first. Remove the pie and uncover the foil, brush with egg yolk and put it back in the oven without the foil for another 10mins or so until the colour is golden brown.
Source: Fauzia's Kitchen Fun on Facebook
Re: Apple Pie
Double Crust Apple Pie
Total Time: 1 hr 25 min
Prep: 15 min
Inactive: 20 min
Cook: 50 min
Yield: 1 pie, 6 to 8 servings
Level: Intermediate
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Ingredients
6 tablespoons (3/4 stick) unsalted butter
2 1/2 pounds firm, tart apples (preferably seasonal local specials like Macouns, Northern Spy, or Granny Smith) peeled, cored, and sliced into 1/4-inch wedges
1/2 cup sugar plus 1 tablespoon for sprinkling
1/4 cup raisins
1/2 teaspoons ground cinnamon
1/4 teaspoons ground cloves
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch
Basic Pie Dough, recipe follows
1 egg beaten with 2 tablespoons water to make an egg wash
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Directions
Melt 3 tablespoons of the butter in a large, heavy-bottomed saute pan over medium heat. Add the apple wedges and saute until slightly softened but holding their shape, 3 to 4 minutes. Add the 1/2 cup of sugar and stir to combine. Add the raisins, cinnamon, and cloves and stir.
In a bowl, combine the lemon juice and cornstarch. Stir the mixture into the apple mixture and remove the pan from the heat. Let cool completely.
Preheat the oven to 375 degrees F.
Fill an unbaked bottom crust with apple filling and dot the top crust with the remaining 3 tablespoons butter. Top with a rolled-out top crust. Cut 1/2-inch vents in a round-the-clock pattern into the top crust to allow steam to escape. Brush the top lightly with egg wash and sprinkle with the remaining 1 tablespoon sugar.
Put the pie on a cookie sheet or other low-sided baking tray to catch any spillage. Place on the middle rack of the oven and bake for 20 minutes, checking occasionally to ensure that the top is browning evenly. Rotate the pie 180 degrees to move the front edge to the back of the oven, and bake until the top is uniformly golden brown, 15 to 20 minutes more.
Remove the pie from the oven and let cool for 20 minutes before slicing and serving.
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Basic Pie Dough:
2 1/2 cups all-purpose flour
Fine sea salt
1/4 teaspoon baking powder
1/2 pound (2 sticks) cold unsalted butter, cut into cubes, plus more for greasing
About 1/3 cup ice-cold water
Put the flour and baking powder in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets
Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over-mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.
Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.
Lightly flour a pastry board and a rolling pin and unwrap the dough. Divide the dough into 2 equal pieces and keep the second piece refrigerated. Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly in one-eighth turns to keep the rolling even. When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in diameter, it is ready to be transferred to a 10-inch pie dish.
Lightly butter the dish, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the dish, and unroll. Pierce the dough in several places with the tines of a fork.
Roll the second half of the dough into a circle slightly larger than the pie dish. Fill the bottom crust with your chosen filling. Cover the filling with the top half of the dough. Using both hands, crimp the edges of the 2 crusts together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake in a preheated 375 degree Foven for 35 to 40 minutes. Remove from the oven and cool for 20 minutes.
Re: Apple Pie
**Ufffff tauba! Itna mile lamba reply!! 
But it’s from Emeril Live (Food Network). I’ve made it a few times. 
**
Re: Apple Pie
Thank you so much ladies! I'll give it a try now. =)