Cakes/Sweets, Dessert, Recipe
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Homemade Old Fashion Apple Pie | 自家製アップルパイ

Homemade Old Fashion Apple Pie

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‘Apple Pie’ is one my favorites – to think it is one of the primary dish which I learned in home economics when I was a school girl. Since I went to a Christian girls school in Cork, Ireland; cooking in home economic was a common curriculum which has helped my natural love of cooking and baking to grow as to date. In Ireland, cooking apples were very common, which I now know that they are ‘Bramley Apples’. Since cooking apples are rare here in Japan (except for few apple farms in Nagano-ken who have started to grown Bramley Apples) the ‘Kogyoku Apples’ with a slight sour taste suits quite well for Apple Pie baking.

Apples come around abundant only in the winter time so for ‘Apple Lovers’ here is my personal recipe which is easy to make so give it try!!!! You will not be able to buy expensive apple pie slices for 350~450Yen a piece once you know how easy it is to make one.


冬になると林檎がとっても美味しい季節になります。特に酸味が多い紅玉が出回っている季節にはついつい焼きたくなります。お客様が多いこの時期はアップルパイを焼いておくと便利。

アップルパイはアイルランドの女学校で初期の頃に習ったことを思い出します。パイの生地の種類。手間がかかる織り込みパイシートとショートクラストパイの違いなど。家庭では普通にバターと粉を混ぜ合わせ冷蔵庫で少し寝かせるだけでとっても美味しいショートクラストパイが焼き上がりますよ。フルーツ酸味が大好きな主人の為に更なるレモン汁を加えて、、。

アップルパイはなんだか分からないけど気分を幸せにしてくれます。

レシピを公開しておきますので是非作って温かい気分に浸ってみて下さい。

 


Serves 23.5cm Pie Dish

For the dough –

  • 150g unsalted butter (Can replace with100g Shortening + 80g Butter)
  • 280g flour
  • 1 tablespoon granulated sugar
  • 1 egg (for the glaze)
  • 1/4 teaspoon salt
  • 100ml cold water

For the filling –

  • 5~6 Large Apples (Kougyoku)
  • 20g unsalted butter
  • 1 Lemon – Lemon Juice
  • 2 Tablespoon Sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon mixed spice

For the Dough –

① Using a scaper (skepper/plastic card) cut the butter vertically over the flower and salt, blending it until it becomes similar to a raw bread crumb.
② Add the cold water pouring the water over a large fork at the bottom of the bowl, mix 10 to 15 times lifting the dough. Let the dough rest for about an hour in the refrigerator.

Apple
③ Cut and peel the apple into 6 pieces, keep immersed in thin salt water.

④ Over a medium heat and put the butter in a frying pan and saute the apples.
⑤ Steam fry the apples adding sugar, cinnamon, mixed spice and then the lemon juice. Remove from the heat once cooked and let it cool.

Combining

⑥ Cut the dough in two, roll one piece to cover the size of the bottom of the pie dish.
⑦ Lay the dough over a buttered pie dish, cutting off the excess part, piercing the dough with a fork at the bottom.
⑧ Arrange the cooked apple over the pie dish.
⑨ Roll sretch the other dough to cover the top of the pie dish with apples, combined firmly with you finger so that the dough fits one other cuting off the excess part.
⑩ Cut the extra pie dough like a stretched tape-like, decorating the rims with the tape-like dough. Press down the edges with a wet fork, decorating the edges with it’s fork pattern.
⑪ Glaze the eggs. Bake for 10-minute at 200 ℃; 20 minutes at 190 ℃ and 10 minutes at 170 ℃.
⑫ Glaze the pie with a jam & brandy give it a beautiful finish.


Serves 23.5cm Pie Dish

For the dough –

  • 薄力粉・・・・・・・・280g
  • バター・・・・・・・・150g (ショートニング・・・・100g バター・・・・80g)
  • 塩・・・・・・・・・小匙1/2
  • グラーニュ糖・・・・大匙1
  • 冷水・・・・・・・・100ml

For the apple –

  • りんご(紅玉)・・・・大5個〜6個
  • 砂糖・・・・・・・・・大匙2
  • レモン汁・・・・・・・大1個
  • バター・・・・・・・・20g
  • シナモン、ミックススパイス
  • 卵 つや出し用

生地

①粉に塩、バターを加え、スケッパーで垂直にあて、バターを切る様しながら全体がなじむように手早く混ぜる。混ぜ合わせて生パン粉のような状態になったところで冷水を加えてまとめる。

②冷水は大きめのフォークをボウルの底にあて、生地を持ち上げる様にしながら10〜15回混ぜ合わせる。生地は練らない様にする。

②冷蔵庫で生地を1時間ほど休ませる。

りんごのシロップ煮

③りんごは6割りにして芯と皮を取り薄い食塩水に浸けておく。

④フライパンにバターをいれて中火にかけ、ソテーをする。

⑤砂糖、シナモン、スパイス、レモン汁を加え蒸しにし、あら熱を取る。

⑥冷蔵庫で休ませた生地を2つに切り分け、1つをパイ皿よりも一回り大きめに伸ばす。

⑦バターを薄く塗っておいたパイ皿に生地を敷き、余った部分を切り落とし、底にフォークで穴を開ける。

⑧その上にりんごのシロップ煮を並べる。

⑨もう片方の生地をパイ皿よりも一回り大きめに伸ばし、生地が合わさる部分に水を塗った上に乗せてしっかりと合わせ、余った部分を切り落とす。

⑩余ったパイ生地をまとめて伸ばしテープ状に切って飾り、空気抜き用に切れ目を入れる。

⑪つやを出すために卵を塗り、オーブンに入れ200℃で10分、190℃で20分焼き、170℃で10分やく。

⑫ブランデーでゆるめたジャムを塗って仕上げると綺麗。

This entry was posted in: Cakes/Sweets, Dessert, Recipe
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by

Born Japanese, raised as a Japanese but lived in various parts of the world since childhood, lived multi-cultural. Enjoy EATING, COOKING, CREATING and a RUNNING fanatic. Love to keep life naturally simple and organic. Currently resides in Tokyo.

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