Very Easy Apple Pie

(My project to document my observations of past bakes….)

Apple Pie

I adapted this apple pie from Delia Smith’s recipe. This pastry is easy to handle. Her tips appear to be really useful. One of them is to leave the butter outside for a while, till you can insert a knife through the butter. Her theory is if it is too hard to cut, you will exert more strength to cut and rub in the butter, and more time required to achieve the dough. This may result the butter to melt. If it is not too hard to cut, you could rub in faster and minimise the amount of butter melting. Another tip of hers about preventing sogginess of the pie crust also works! Do read Delia’s tips before attempting the pie – I think they are useful.

In all, the pie is delicious and is really easy to make. Hubby loved it and told me to keep the in a permanent folder J

Some notes:

  • I replaced lard with an equivalent amount of butter. Crust was still crunchy, in my opinion.I used about 6 granny smith apples to make up 700g of the fruit. The apples were washed, peeled, cored and sliced thinly.
  • I replaced caster sugar with brown sugar for sprinkling onto each layer of apples. I also sprinkled cinnamon onto each layer of fruit.
  • I baked at a centre shelf, with no adverse effects. I simply baked till the crust turns golden brown.