Most people I have met are scared of making Pies only for the simple reason, the pastry crust. But don’t you worry no more this is the most simple way to make a Pie crust and it just works well as any other recipe out there only difference is its more simplified.
For the Crust:
You can make the dough in your blender and that’s why this recipe is so easy. Put half the flour, salt and sugar that’s optional and mix in butter and blend at low speed. Increase the speed in a minute to coat the flour with butter. Then put in rest of the flour and mix just 4 to 5 times and make sure you don’t over blend it. We want the mix to be a bit crumbly at this stage. Take out the mix in a bowl and add in water and fold gently with a Spatula into a ball shape. Dust the work station with some flour and cut the dough into two separate balls and cling wrap them and freeze for 1 hour.
Preheat your oven at 220 degrees. Take the dough out of the fridge and roll it on a dusted work bench. Best way to roll your dough is between two sheets of butter paper. The Pie crust needs to be a bit thick. Using your rolling pin gently fold it into the baking tray till it reaches 3/4 of the way on the sides. Cut off the excess. Brush it with butter.
For the Filling:
Once you have lined your pie with the crust best to put it back in the fridge if your kitchen is hot and moist. Cut your Apples into thin slices and line your tray to your fancy. Make sure that your syrup is ready beforehand. For the syrup, melt in butter till it gets to liquid form and add in brown sugar and honey or white sugar if you want. You can add Cinnamon or ginger you want to spice it up. Some variety never hurts.
Cover your Pie with cutouts using fondant cutters. They work so well for Pies. You can use lattice cutouts also. Pour in the mix once its cooled down a bit. We don’t want to cook the apples before they go into the oven. Bake for 40 to 45 minutes till the juices start to bubble inside. Make sure to line your Pie dish with aluminium foil for even baking and to ensure that your crust doesn’t get browned too fast. Remove the foil last 15 minutes. Also make sure there is always some gap in your upper covering of the pie to ensure the steam escapes out.
PS: I covered my Pie with lots of flowers and stars later. This was only for visual representation. I used cold water to stick the outer layer of hearts. Works better than butter.