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SideChef
Recipes
4th of July
Apple Pie

17 INGREDIENTS • 17 STEPS • 3HRS 15MINS

Apple Pie

Recipe
4.7
3 ratings
This elegant twist on Apple Pie, which uses a tart pan instead of a pie pan, will be applauded at any gathering!
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Apple Pie
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ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
This elegant twist on Apple Pie, which uses a tart pan instead of a pie pan, will be applauded at any gathering!
3HRS 15MINS
Total Time
$1.17
Cost Per Serving
Ingredients
Servings
8
us / metric
Crust
All-Purpose Flour
2 1/4 cups
All-Purpose Flour
Corn Starch
4 Tbsp
Corn Starch
Baking Powder
as needed
Baking Powder
Caster Sugar
2 Tbsp
Caster Sugar
Salt
as needed
Salt
Salted Butter
1 cup
Cold Salted Butter, cubed
Egg
1
Egg, beaten
Water
2 Tbsp
Cold Water
plus more if needed
Distilled White Vinegar
as needed
Distilled White Vinegar
Filling
Apple
6 1/3 cups
Apples, peeled, sliced
Caster Sugar
1/2 cup
Caster Sugar
Salted Butter
2 Tbsp
Salted Butter
Ground Cinnamon
as needed
Ground Cinnamon
Lemon
1/2
Lemon, juiced
Corn Starch
1 Tbsp
Corn Starch
Water
2 Tbsp
Water
Egg
1
Egg
for egg wash
Nutrition Per Serving
VIEW ALL
Calories
478
Fat
26.2 g
Protein
3.9 g
Carbs
58.3 g
Add to plan
logo
Apple Pie
Save
author_avatar
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
Cooking InstructionsHide images
step 1
In a food processor, blitz All-Purpose Flour (2 1/4 cups), Corn Starch (4 Tbsp), Baking Powder (as needed), Caster Sugar (2 Tbsp), Salt (as needed) and Salted Butter (1 cup) to breadcrumb consistency.
step 1 In a food processor, blitz All-Purpose Flour (2 1/4 cups), Corn Starch (4 Tbsp), Baking Powder (as needed), Caster Sugar (2 Tbsp), Salt (as needed) and Salted Butter (1 cup) to breadcrumb consistency.
step 2
Drizzle in Egg (1), Water (2 Tbsp), and Distilled White Vinegar (as needed). Continue to blitz until the mixture turns from white to yellowish crumbs. If the dough can be pitched into a dough, transfer onto a kneading surface. Else, add more water and blitz.
step 2 Drizzle in Egg (1), Water (2 Tbsp), and Distilled White Vinegar (as needed). Continue to blitz until the mixture turns from white to yellowish crumbs. If the dough can be pitched into a dough, transfer onto a kneading surface. Else, add more water and blitz.
step 3
Press the crumbs together to form into one dough. Divide the dough into two and form each into a round disk.
step 3 Press the crumbs together to form into one dough. Divide the dough into two and form each into a round disk.
step 4
Wrap them individually with plastic wrap and put it in the fridge for at least an hour.
step 4 Wrap them individually with plastic wrap and put it in the fridge for at least an hour.
step 5
Meanwhile, melt Salted Butter (2 Tbsp) a medium heat pan and throw in Apples (6 1/3 cups).
step 5 Meanwhile, melt Salted Butter (2 Tbsp) a medium heat pan and throw in Apples (6 1/3 cups).
step 6
Add in Caster Sugar (1/2 cup), Ground Cinnamon (as needed) and Lemon (1/2).
step 6 Add in Caster Sugar (1/2 cup), Ground Cinnamon (as needed) and Lemon (1/2).
step 7
Mix well and cover with a lid. Bring it to a boil and simmer for 3 to 4 minutes.
step 8
Turn the heat down to low. Combine Water (2 Tbsp) and Corn Starch (1 Tbsp) and drizzle it in. Cook until the sauce is well thickened. Turn off the heat and let it cool.
step 8 Turn the heat down to low. Combine Water (2 Tbsp) and Corn Starch (1 Tbsp) and drizzle it in. Cook until the sauce is well thickened. Turn off the heat and let it cool.
step 9
Take one of your chilled dough and roll it out between two parchment paper. Make sure to roll out about an inch larger than the tart pan itself. Let it chill in the fridge for 10 minutes to firm up before pressing it into the tart pan.
step 9 Take one of your chilled dough and roll it out between two parchment paper. Make sure to roll out about an inch larger than the tart pan itself. Let it chill in the fridge for 10 minutes to firm up before pressing it into the tart pan.
step 10
Once you have pressed it evenly, transfer the cooled filling into the shell and put it in the fridge to chill while you roll out your second dough.
step 10 Once you have pressed it evenly, transfer the cooled filling into the shell and put it in the fridge to chill while you roll out your second dough.
step 11
Roll out your second dough that has been chilled and use your favorite cookie cutter to cut out shapes for the top crust.
step 11 Roll out your second dough that has been chilled and use your favorite cookie cutter to cut out shapes for the top crust.
step 12
Trim around the edges to make sure that it is even. Beat the Egg (1) to make an egg wash and apply the egg wash to your top crust.
step 12 Trim around the edges to make sure that it is even. Beat the Egg (1) to make an egg wash and apply the egg wash to your top crust.
step 13
Finally, chill your pie while preheating the oven to 410 degrees F (210 degrees C). You would want the butter in the crust to firm up hard before putting into the oven.
step 14
Bake for 15 minutes.
step 15
Lower temperature down to 350 degrees F (180 degrees C) and bake it for another 45 minutes.
step 16
Let it cool for an about an hour or two.
step 16 Let it cool for an about an hour or two.
step 17
Serve warm. Enjoy!
step 17 Serve warm. Enjoy!
Tags
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4th of July
Comfort Food
British
Christmas
Snack
Shellfish-Free
Dessert
Fall
Vegetarian
Summer
Thanksgiving
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