This is for my Hubby. This is his absolute favourite dessert.
For the Crust:
Maida/All Purpose Flour: 2 1/2 cups
Cooking Butter: 1 cup ( straight from the fridge)
Sugar: 2 tbsp
Salt: 1/2 tsp
Cold Water; 1/4 cup
For the Filling:
Sugar: 1/2 cup
Cinnamon Powder: 1 tsp
Lime Juice: of 1 lime
Salt: 1/2 tsp
Cooking Butter: 2 tbsp
Corn Flour: 1 1/2 tbsp
Get the Apples ready. (peel first, slice them like in the picture. Throw away the core)
Mix the apples with the sugar, cinnamon powder, salt and lime juice.
Keep it at room temperature for about an hour or more.
In a large bowl, place a strainer and dump the apples into the strainer and leave it like that for 25 minutes.
Mix the 2 tbsp butter with the juice you got and on medium heat let it boil and reduce to a thick consistency.
Mix all the pie crust ingredients and make a dough.
Divide the dough into two, cover with a plastic cling wrap and refrigerate for about an hour.
Take one portion after an hour and roll it out like you do for chapatis. (but thicker ofcourse)
Keep dusting flour so that it doesnt stick.
Gently transfer it into a pie pan.
Cover with plastic wrap and it goes into the fridge again.
Take the 2nd portion of the dough and roll it out and place it on a parchment paper.
Cover it with plastic wrap and place this also in the fridge.
Now transfer the drained apples into a large bowl and mix the corn flour into it.
Now pour the reduced syrup over it and mix everything properly.
Take the 2nd portion (the top part) of the dough and place it outside for 10 minutes.
After that take out the chilled pie crust that is already in the pie pan.
Pour the Apples and the syrup onto it like in the pic below
Carefully place the top crust on the apples and seal the edges with a fork like in the pic
Make a few slits from the centre of the pie out towards the edge for the steam to escape.
Cover with a plastic wrap and this goes to the fridge again.
or you can make long strips out of the second rolled out dough and weave a lattice top.
Preheat your oven to 220C for about 10 minutes
Place the pie dish on the middle rack.
Bake for 40 to 50 minutes until the juice starts to bubble through the slits.
Remove from oven and let it cool for 3 hours before cutting them
Heat it up before you serve or you can serve it at room temperature. I love it warm. :)
Recipe Courtesy: Joy Of Baking