Tuesday, October 1, 2013

Crusty Apple Pie : ABC October 2013

Avid Baker's Challenge (ABC)'s bake for this month is Crusty Apple Pie, recipe from King Arthur Flour (KAF), which we are baking the recipes from until end of the year. Most of KAF's recipes are fabulous, and this is another winner!


The dough is made up of flour, cream cheese, butter and cold water. There's an option to use 2 tablespoons of buttermilk powder, since we cannot get it here, I have omitted it. I mixed the flour and cold cream cheese in the food processor, about 3 pulses, and add in the cubed cold butter, pulse until crumbly with some visible pieces. Remove the mixture to a mixing bowl, add in ice cold water one tablespoon at a time, I used in total 3-1/2 tablespoons, until the dough can hold together. Divide into two pieces of 9 oz and 10 oz each, flatten to a disk, wrap well with cling wrap, and refrigerate for at least 30 minutes. 

Meanwhile, prepare the filling. Peel and core apples, halved and slice about 1/4-inch thick, put in a bowl, and squeeze some lemon juice over, mixing to combine gently. Prepare the cinnamon filling by mixing some sugar and cinnamon powder in a small bowl, which I have reduced the sugar from 1/2 cup to 1/4 cup, since the apples that I've used, Fuji apples are quite sweet.

Remove the bigger piece of dough from the fridge, roll it out to a 13" round (I use a 11" pizza pan, so I rolled it out to 12" round). Place the dough onto the prepared pan, you may view the step-by-step photos from KAF fantastic and helpful blog here, Bakers Banter. Sprinkle the cinnamon-sugar mixture all over the crust. Arrange the apples slices over the cinnamon-sugar layer. Dot the apples slices with some bits of butter.

Remove the other piece of dough from the fridge, roll it out to a 12" round. (mine was 11"). You may cut some some patterns or simply make some slits in the dough later. Place rolled out crust over the apple filling, bring the edge of the bottom crust over the top crust and press to seal. I have used a fork to tine the edges further. Make some slits on the crust if there are no cut-outs. Brush the crust with some milk, sprinkle with some coarse sugar, here I have used demerara sugar (which is not sweet), and bake at 425F for 15 minutes, reducing the temperature to 375F and bake for a further 25 to 35 minutes until golden brown and filling is bubbling through the slits in the top crust. 


Smells wonderfully good when this is baking! Advisable to wait for about an hour before slicing.
I made this in the afternoon during the weekend, and by the time it was ready, it was just the right time for "family tea-time treat"!


The family could not wait! I sliced it about 40 minutes after baking, the crust is so crispy and flaky. So delicious when eaten while still warm! The apple filling is not overly sweet, as I have reduced the sugar from 1/2 cup to 1/4 cup, and it was just right. The demerara sugar may look a lot, but this sugar is not sweet at all, and provides a nice light crunch to the crispy and flaky crust.


Five minutes later, everyone had a second piece! 


I really love the crust, it was flaky, crispy, buttery and so yummy! And the apples are tender and soft, tastes so good with the cinnamon-sugar.

For the full recipe, please refer to King Arthur Flour's website, here.
The changes I've made for my own record :
~ reduce the sugar for the cinnamon filling, from 1/2 cup to 1/4 cup. (Fuji apples are sweet)
~ used a 11" pizza pan.



ABC source in 2013     Avid Baker's Challenge


To view the other members bake, please stop by Avid Baker's Challenge (ABC). We are currently baking from King Arthur Flour website, if you are interested to join in, please contact Hanaa.



26 comments:

  1. Joyce, please, please, please, please, gimme a piece of this fabulous pie tight now, please, please, please !

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  2. It looks so tempting with that flaky crust!

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  3. I love Apple pie and love this crust Joyce!!

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  4. Joyce this pie looks delicious , just yummy thanks for sharing :)

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  5. My kids sure love this great apple pie. Will try someday using cream cheese in the pie crust.

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  6. What a perfect dessert for fall - your pie looks fabulous!
    Mary x

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  7. Oh yum! Apple pie is probably my favorite of all, and this looks delicious. I love the sugar coating on top! :)

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  8. Hi Joyce
    Apple pie is my all time favourite too. By the look at it, it sure looks real yummy.

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  9. Delicious and lovely looking Apple Pie. Excellent preparation.
    Deepa

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  10. Oh this looks really lovely! I would love to have a few pieces with ice cream!

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  11. Hi Joyce, your apple pie is great and look at the crust.. wow.. I love crispy, buttery and flaky crust. Can just eat the crust on its own! Warm regards and cheers :)

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  12. wow this pie looks so mouth watering....

    Simon

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  13. Joyce, pie looks wonderful. Great idea to use pizza pan.

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  14. Wow, just by reading the description of the crust, I feel that I need to give this a try...yum!
    Have a great week Joyce :D

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  15. Joyce this is so inviting, especially the sugar on the crust, keep asking me to give a big bite lol.

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  16. i love a nice crisp topping- it pairs so well against the soft baked apples!

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  17. Joyce, I love apple pie and this one I think is extra special! Now where is the vanilla ice cream? Hee..hee...

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  18. been eons since i done apple pie.... i will bring my own cutlery

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  19. Looks wonderful, Joyce! I smiled when I read everyone wanted seconds within 5 minutes. The same thing happened at the dinner party I took this to. The pastry is absolutely fabulous!

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  20. Fantastic, I love fuji apples, they are so tasty. That demerara sugar makes is look so nice and crunchy (I used demerara for the top too).

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  21. Looks great, Joyce. My family is like yours....it didn't last long at all!

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  22. The pastry looks wonderful. Will try with the Demerara sugar the next time

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  23. Joyce , they couldn't wait because they know that apple pie is best eaten while still warm :D

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  24. That is one tasty looking pie! Beautiful job!

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  25. Your pie looks great! I used Demerara sugar, too, I like the extra bit of crunchiness.

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