I enjoy making handmade apple pies with my children. Over time, we have learned how to make a delicious apple pie. As we tried, we also learned what utensils and techniques were needed to cut down on the time it takes to make a pie. I remember making homemade cakes with my mother and grandmother. With their love and instruction, I learned how to make a good cake crust and a delicious apple pie filling. I am so happy and grateful to be able to share this with my children.
The kitchen can be a bit messy, but I think it’s worth cleaning up after, both to teach the kids something and to spend time with them. For me, it’s a valuable life lesson to learn through trial and error what works and what doesn’t. A sense of accomplishment is also important. I don’t think these life lessons can be learned by simply putting a frozen apple pie in the oven or putting a boxed filling in a purchased cake crust. We are grateful to make the effort that many of us do. When it comes to apple pie, the one you make yourself is always the best. The smell of homemade apple pie on a cool fall evening is simply delicious.
The following recipe is one of my favorites for a delicious homemade apple pie. I highly recommend adding ice cubes to the water, as really cold water works great. A ceramic grater, often used for peeling potatoes, is also great for peeling apples. I like to peel apples on a flexible cutting board, as the skin comes off easily then.
Preheat oven to 375 degrees F (190 degrees C).
Ingredients for the cake crust: 2 cups whole grain flour 1 teaspoon salt 3/4 cup baking powder (recommended: Crisco) 3/4 cup ice water.
The recipe for the cake filling is as follows.
Put the flour, salt, and fat in a medium bowl and mix by hand or with a pastry blender to make cornmeal. Pour 1 tablespoon of ice water into the mixture and mix until the batter is moist. Add another tablespoon of water each time and repeat until the entire dough is moist. In most cases, only a few tablespoons of water are needed. Be careful not to add too much water. Be careful not to over-knead the dough. Divide the dough in half and roll it into a ball; roll one ball into a circle that fits a 9-10 inch pie pan. To put the dough in the pie pan, roll it around a rolling pin to make it move more easily. Be careful not to stretch the dough.
Always poke a few holes with a fork so that steam can escape. It is especially important to make holes in the crust so that steam can escape when the cake filling is packed. Spread the pie crust to the edge. Fill the pastry-lined pie pan with the apple filling (see ingredients below). Make sure you have smoothed it out. Cut the butter into small pieces and put it on top of the filling.
Roll out the remaining dough into a 12-inch circle. Place the crust over the cake filling. Trim about 1 cm off the edge of the pie crust. If desired, crimp the edges. Cut slits to allow steam to escape during baking.
Cover the edges with cling film or use a baking sheet to prevent browning. Bake for 25 minutes or until crust is golden brown. Remove the cling film and continue baking for another 20 to 25 minutes, until the crust is golden.
Ingredients for cake filling: ½ cup to 1 cup wholemeal flour 6-7 apples, thinly sliced 1 cup white sugar 1 teaspoon brown sugar 1 tablespoon cinnamon 2 tablespoons butter
In a medium bowl, toss the apples with brown sugar and white sugar. Add the flour and cinnamon and continue mixing until everything is well combined.
Make sure the cake cools on a rack. The cake is best when it has cooled slightly and “settled”. I make my cakes in glass pans, for example in Pyrex pans. Enjoy!
Alfred Harry is a qualified food expert at Main food line, Canada. He had graduated from the University of Cambridge. He is well experienced in gluten free apple pie and has an impressive portfolio of serving international clients.