- B.B.C entry recipe by Shehla Shirin
INGREDIENTS
For Crust
- All-purpose flour (2c + extra for rolling)
- Unsalted butter (5 tbs)
- Salt (1 tsp)
- Sugar (1 heaping tsp)
- Cold milk (3-6 tbs)
For Filling
- Granulated white sugar (1/2 c)
- Salt (1/4 tsp)
- Cinnamon powder (1 tsp)
- 2 apples peeled and cut into 1/4 inch slices
- Lemon juice (1 tbs) and grated lemon zest (½ tsp)
- Unsalted butter (2tbs)
PREPARATION
- To make the pie dough for the crust, combine flour, sugar, and butter. Add cool milk 1 tbs at a time.
- Shape dough into 2 discs. Wrap each in plastic wrap and refrigerate for 1 hour.
- Meanwhile, mix 1/2 c of white sugar, salt and cinnamon in a mixing bowl. Add the apples and lemon zest and coat evenly.
- Drain excess sauce from the apples on to a pan. Cook drained sauce on a low flame. Add butter and sugar to taste. Stir for 5 mins and bring to boil. Remove from heat and set aside.
- Take both portions of the chilled dough from the refrigerator and let sit at room temperature for 5-10 mins. Roll out 1 portion of the dough into a thin circle. Add flour as necessary to keep it from sticking.
- Place on to a pie plate/baking tray and gently press down to line the pan.
- Add the apple filling and pour the sauce over the layer. Sprinkle 1 tbs of lemon juice. Dot with butter.
- Roll out the top crust. Cut strips and place over apples in a lattice pattern. Trim and crimp edges.
- Bake in preheated oven for 30 min at 200°c
Cool and enjoy freshly baked apple pie!