Apple Pie

  Ingredients for pie crust :
All purpose flour - 2 1/2 cups or 350 gms ,
Salted butter - 1 cup or 225 gms ( chilled and diced ),
Sugar - 2tbsp ,
Ice water - 1/4 to 1/2 cup ( 60 ml to120 ml.

Method:
Take a bowl and mix sugar in it .Add the chilled and diced butter .Mix gently till the mixture resembles a coarse mix .

Pour  1 tbsp of chilled water and gently mix .Pour 1/4 cup or little more till it forms a little binding .

You can test it by holding it in your palm .It should bind into a ball .

Turn the dough into your work surface and gather into a ball .

Divide the dough into half .Flatten each half into disk or square .

Cover each disk or square with a plastic wrap and put in the fridge for an hour or overnight .

After the dough has chilled remove one portion of the dough  from the fridge and place it on a lightly floured surface .

Roll the pastry into a 10 inch circle ( to prevent pastry from sticking to the counter  and to ensure uniform thickness, keep lifting up and turning the pastry to quarter turn as you roll ).

Fold the dough in the rolling pin and gently transfer to the greased 8 inch tart pan .

Press the dough gently  and trim the excess dough at the edges so that it fits in the pan .Make little fork marks on the dough and then cover again with a plastic wrap  and place it in the fridge.

Then remove the second dough from the fridge and roll it into a 10 inch circle .

Transfer into a parchment lined baking sheet and cover  with a plastic warp and put in the fridge .


Ingredients for apple filling :
Apple - 1 kg ( cored ,peeled and sliced into 1/4 inch thick ),
White granulated sugar - 50 gms ,
Brown sugar - 50 gms ,
Lemon juice - 1tbsp ,
Ground cinnamon - 1 tbsp ,
Ground nutmeg - 1/4 tsp ,
Salt - 1/4 tsp ,
Butter - 2 tbsp ,
Corn starch - 1 and 1/2 tbsp .

Method :
In a large bowl combine the sliced apples with sugar ,lemon juice ,ground cinnamon ,ground nutmeg and salt .

Let it sit for 30 minutes .( can keep upto 3 hours )

After 30 minutes you will see some juice at the the bottom of the bowl .Just tilt the bowl and take out the juice in a pan .Put the pan on heat with 2 tbsp of butter till a thick sauce forms (2 to 3 minute) .
Remove the pastry crust from the fridge and let it sit for 10 minutes 

Pour the thick reduced  sauce and cornflour  on the sliced apples and toss to combine .

Spread the apples into the pie pan and press so that it is evenly spread .leave some space at the edges .Fold in the top crust and  tuck in the extra dough at the edges .Crimp the edges using a fork or your finger .
With a sharp knife make 2 inch 5 slits from the center of the pie, out towards the edge of the pie to allow steam to escape .

Cover the pie with a plastic wrap and place in the fridge to chill the pastry while we pre heat oven to 220 C .
Place the oven rack to the lowest and place a baking sheet on the baking tray and then transfer the pie dish to the oven .
Bake for  45 minutes .
After 30 minutes  the pie is slightly brown .Cover the crimped edges with a foil to prevent from over browning .

Check the pie with a knife after 45 minutes  .If the knife is clear then take out the pie and 

Let it cool for 3 to 4 hours .

Serve with vanilla icecream or it can be enjoyed without it .
Store in room temperature Can be kept for 2 to 3 days .