Apple Pie

About Apple Pie

Ingredients

• Short crust pastry
• Refined flour (maida) 3 cups
• Chilled butter 150 gms
• Brown sugar 2 tbsps
• Milk a little for brushing
• Butter a little to grease
• Filling
• Medium apples 2
• Eggless sponge cake crumbs 2 tbsps
• Brown sugar 1 tbsp
• Cinnamon power ½ tsp
• Butter 1 tbsp
• To sprinkle
• Icing sugar as required

How to Make Apple Pie (Stepwise Photos)

Method

1. Preheat oven to 180º C. Grease a baking tray.
2. To make short crust pastry, sieve flour with salt into a mixing bowl. Add butter and rub it in with finger tips till the mixture resembles breadcrumbs. Add 1 cup chilled water and knead into dough
3. Roll out the dough to about 3 mm thickness. Cut into thin strips.
4. To make apple filling, peel the apples and core. Then scoop out flesh from the center to make apple cups. Keep the scooped out flesh in a bowl.
5. Add sponge cake crumbs, brown sugar, cinnamon powder and butter and mix well.
6. Stuff this mixture into the apple cups. Place the dough strips on the top of both the apples in a criss-cross pattern and cover them completely. Brush milk over them and keep them on the baking tray.
7. Keep the tray in the preheated oven and bake for 15-20 minutes.
8. Place the apple pies on a serving plate and sprinkle some icing sugar on it. Serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps