Apple Pie Masayu


Finally the baking mood strikes after a long hiatus and today I was in the mood to bake Apple Pie 🙂

This recipe was shared by a friend of mine and this is the first time I’m trying out her recipe but I did not use brown sugar since it was not available at home and so I replace it with red sugar instead and I did not make it in a 9-inch pie pan but into 4 small pie pan and 1 rectangular pie dish. Also the original recipe used kuih lapis powder, since again I do not have it, I substitute it with mixed spices powder instead.

Apple Pie Masayu

Ingredients:

For the crust (makes two 9-inch pie crusts)

260 gm plain flour
1/2 tsp salt
225 gm butter, chilled and cut into cubes
1/2 cup of cold water (I used about 1/4 only)

Method:
– Combine flour and salt in a mixing bowl. Rub in the butter until the mixture becomes coarse bread crumbs.
– Stir in the cold, a little at a time, kneading it until the crust mixture forms a ball.
– Wrap dough in plastic wrap and refrigerate for 1 hour in the freezer.
– Sprinkle flour onto rolling surface. Roll dough out, then divide in half.
– Roll each half to fit a 9-inch pie pan. Place crust in pie plate, pressing evenly into the bottom and sides.

Filling:
8 apples peeled and sliced – (I used 6 apples)
Lemon juice from 1 lemon
1 tbsp white sugar
1 cup of brown sugar
2 heaped tbsp flour
1/2 tsp cinnamon powder or mixed spice powder
2 tbsp butter
1 egg yolk
1 tbsp milk

Method:
– In a large bowl, toss the sliced apples with lemon juice.
– Combine sugars, flour, cinnamon or mix spice powder. Add to the apples and toss well to coat.
– Fill pastry lined 9-inch pie pan with apple mixture.
– Drop blobs of butter and place second crust on top of the filling, cut slits on top of crust to vent. Seal the edges of the crust with a fork or by hand.
– In a small bowl, beat the egg yolk and milk. Brush the mixture over the top crust.
– Bake at 200 degree C for 15 mins. Reduce heat to 180 degree C and bake for about 40-45 mins or until crust is golden brown and filling is bubbly,
– Cool for an hour before serving.

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