Wednesday, November 07, 2012

Canadian Apple Pies

What to do with a basket full of apples from your own garden? Apple pies of course! My mom used to bake a batch of them at Fall and freeze some for the holidays. Mmmmm it smelled so delicious in the house, and of course, tasted delicious too!!! For some reason, I had never baked them myself, so I thought it was about time I tried my hands at it.

My husband and I spent a lovely afternoon working on the project and managed to bake 4 beautiful pies with our own apples.

Canadian Apple Pies

Crust (for 1 pie)

- 250 g all purpose flour
- 125 g butter
- 2 eggs
- 100 g sugar
- a pinch of salt
- pie plate!

1 - Combine flour, butter and sugar in a big mixing bowl.
2 - Add the eggs and salt.
3 - kneed until smooth and flexible. You may need to add some flour if the dough is too sticky.
4- Wrap in waxed paper and plastic film and place in the refrigerator for a minimum of 30 mins.
5 - When the dough has cooled down, roll half of it into a thin layer and carefully place inside the pie plate. Set aside.


- Apples (oops, I forgot to count my apples!)
- brown sugar
- cinnamon
- nutmeg
- 1/4 cup (about 60 ml) maple syrup (preferably Canadian, of course... )

1 - Peel and cut the apples into boats of about 1 cm at the thickest.
2 - Place the pieces in the pie plate / dough. The apples must fill and be higher than the side of the plate, as it will reduce during baking.
3 - Add grounded cinnamon and nutmeg to taste.
4 - Add the maple syrup.
5 - Sprinkle with a little bit of brown sugar.
6 - Roll the other half of the dough into a thin layer. Fold in half and make small cuts on the fold.
7 - Carefully lay to cover the pie.
8 - Press the sides all around with your finger or with a fork, for the bottom and top dough layers to close together.
9 - cut the excess dough.
10 - Brush milk everywhere on the crust.
11- Bake at 350 F (175 C) for about half an hour, or until the crust is golden.

Serve warm with a little bit of whipped cream or vanilla ice cream!

Trick: Some apples make a lot of water. After about 20 mins of baking, take the pie out and pierce a little hole in the crust somewhere on the top and side (where the dough is pressed together) and tip it gently over the sink. If there is excess water, it will leak out. When that is done, stick the pie back in the oven for the extra 10 minutes or so. :)


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