Apple pie

Merry Christmas everyone!

When you say Christmas, the first thing that comes to mind is apple pie with vanilla ice cream, and a mug of hot cocoa with a dollop of crème fraiche. Cue scene of Homer drooling while thinking food.

It’s the first year that I’m spending Christmas in Hong Kong. I spent it with awesome company and an overload of delicious food. My friends and I organised a dinner party and my contribution was an apple pie and a simple quatre quarts cake.

Christmas and apple pie, oh yeah!

Apple Pie
28cm round pie tin

dough for pie crust (see below)
115gr soft butter
115gr sugar
25gr flour
2 eggs, beaten
3 medium green apples
1 tsp cinnamon
¼ tsp vanilla extract

Preheat the oven to 180ºC
Beat the butter with the sugar until it’s a white fluffy substance.
Add in the flour, eggs and vanilla extract, keep beating.
Peel the apples. Cut them into 4 parts and remove core. Put the parts with cut part facing down, cut into thin slices.
Grease the pie tin with some butter.
Dust some flour on your worktable and put the dough for the crust on it.
Roll out the dough until it’s about (max.) 5mm thick.
Carefully drape the dough over the pie tin, make sure all the spaces are covered with the dough. Trim the edges and use a fork to prick the dough.
Put the slices of apples on the dough.
Sprinkle the cinnamon over the apples
Pour the batter evenly over the apples.
Bake for 45 minutes or until done.

Tip: You can replace the apples with other kinds of fruit, like pears.

Pie crust
175gr flour
125gr cold butter
10gr sugar
50ml milk
2 eggs
pinch of salt

Put the flour and butter in a bowl and mix it until a crumbly mixture.
Mix the sugar, salt, eggs and milk in separate bowl.
Add the egg-mixture to the crumbly mixture.
Mix it until it starts to come together and form a dough.
Knead it a few times, don’t over knead the dough.
Wrap the dough in clingfilm and put it in the fridge for at least 1-2 hours before using it.

Tip: You can freeze any leftover dough for next time.