25 Dec



This is my first attempt at apple pie.
Being an avid reader and HUGE Enid blyton fan since i was 8 years old, used to love losing myself in those fantasy filled – midnight feasts the girls used to have ,filled with all sorts of goodies like ginger bread,jam tarts,ginger beer,meat pies,roast chiken,apple pie……and the funny tricks played on the teachers. That was probably the first time i came across the word apple pie.      


I always become nostalgic thinking about all those good old times, how me and my elder sis used to even hide a torch under the blanket and read the books. Even now ,i could never sleep properly without finishing a book, however long it may take. I remember reading Anna karenin for the first time for two whole days. I just used to stop for only the nessasities,food and salah. Childhood, it is such a care free life…..no responsibilities and no important decision making.


 Enid blyton used to make the most simple food sound amazing somehow. I neither like milk or sandwiches but somehow they sound irresistable when described by Blyton! apple pies and the picnics , midnight feasts used to make our mouths water and  stomach rumble ,even though i was hardly interested in food those days.

Read a sentence in her own words “At teatime the Five managed to demolish enough sandwiches for an army, plus three entire cakes, a hot apple pie with large dollops of ice cream, and all the remaining chocolate biscuits”.

Well , coming back to the recipe- i finally made this English dessert . Though it would have been better if it was more crispy, it tasted fantastic and  was not bad for a first attempt.  It was all juicy and slightly crispy. And the house was filled with the heady aroma of cinnamon and apples.



For the pie crust – adapted  and slightly modified from health.com

  • 2 cup all-purpose flour, plus more for rolling out dough
  • 1 cup whole-wheat flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 stick chilled unsalted butter, cut into small pieces
  • 4 tablespoons reduced-fat cream cheese
  • 1/4 cup very cold water
  • 1/2 tsp cinnamon


Place flours, baking powder, sugar, and salt in a food processor; pulse 15-20 times. Add butter and cream cheese; pulse until mixture resembles coarse meal. Add water and lemon juice; pulse just until dough forms.

 Transfer dough to a floured surface, form into a disk. wrap tightly in plastic wrap. Chill at least 1 hour.

 Preheat oven to 375°. Coat a 9-inch glass pie plate with cooking spray. Turn dough half out onto a lightly floured surface. Roll into a 13-inch round; transfer to parchment paper. Cover and refrigerate. Fit remaining circle of dough into pie plate; trim edge, leaving a 1/2-inch overhang. Using a fork, lightly pierce dough all over; chill until firm (about 20 minutes), or freeze 10 minutes.

For the pie filling :-

recipe and notes by loni stark

  • 6-7 medium/large  apples.
  • 2 tablespoons of brown sugar.
  • 2 tablespoons of all-purpose flour
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon of unsalted butter
  • 2 tablespoons of cream or half-and-half


Cut the apple into thin slices and toss them into a mixing bowl. Add the brown sugar, cinnamon. In a small bowl mix the flour and salt together. Sprinkle mixture over apples. Gentley mix until apples are all covered.

One of the secrets to a fantastic tasting apple pie is the texture of the filling when you bit into a piece. You want to lay the thin pieces of apple in circles so that all the pieces of apple lie flat. This will not only give a nice texture, but look wonderful when you cut a slice. Make sure to pile the apples high was when they cook, they will lose some of their volume. Build the apples like a mound so the middle is slightly higher than the edges. Cut the butter into small chunks and sprinkle on top. Slice the second crust into ribbons for the design of the top crust. Take every second ribbon and place it on top of the apple pie. Take the remaining ribbons and weave it over and under the vertical ribbons. The easiest way to weave is to actually flip every second ribbon up, then lay the horizontal ribbon across. After this, lay the vertical ribbons back on the pie and flip the alternate ribbons up.

The finished pie is ready for the oven. Brush the cream/half-and-half over the top of the crust. Put in oven for 20 minutes at 425 degrees Fahrenheit. Then cover the top of the pie with foil and reduce the temperature to 350 degrees Fahrenheit and bake for another hour. Cool before serving. Serve it warm with a nice scoop of vanilla ice cream.


Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…


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