Monday, August 1, 2011

Apple Pie

I baked this for my own birthday last year. Don't mind the photo, I know it looks awful. But at least, if there's any lesson to be learnt from this- don't judge a pie by its skin. It turned out to be a very yummylicious apple pie, despite the ugly terrains on the skin of the apple pie.

I tried using another recipe to bake the apple pie before, and it didn't taste half as good as this. I promise you this is one of the best recipes you are going to see anywhere. I bought this apple pie with me, from Boston to Amherst. It survived a three hour bus ride, complete with all the bumps on the road, and arrived intact.

We brought the apple pie to a restaurant in Amherst and three of us managed to finish half the pie. I could distinctly remember people looking curiously at the apple pie. Since when did the restaurant serve such an apple pie? And then, a couple walked to the counter, pointed at the apple pie, and asked whether they could have that. Sorry folks, apple pie baked with love not available!

the original recipe from allrecipes.

the adapted recipe (For those who are as lazy as me):

two 9 inch deep dish crust pies (available at all supermarkets)
1 stick unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1 cup white sugar
1 tsp cinnamon
5 Granny Smith apples - peeled, cored and sliced

1) Preheat oven to 425 degrees F (220 degrees C).
2) Melt the butter in a saucepan. Stir in flour to form a paste. Add water, sugar and bring to a boil. Reduce temperature and let simmer.
3) Add cinnamon to the apples and mix well.
3) Fill one crust pie with apples, mounded slightly.
4) Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
5) Invert the other crust pie and put it over the apples and liquid and pleat the sides of both crusts.
6) Bake 15 minutes in the preheated oven.
7) Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until the crust turns golden brown.


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