Apple Pie Recipe

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Directions

• Make the dough by mixing flour, cold butter, salt and baking powder.
• Add little cold water while kneading the dough.
• Let the dough become stiff.
• Cover the dough with a cling wrap and keep it in the fridge for 30 minutes.
• flour-butter dough
• Cut the apple and soak them in a bowl of water.
• Add a pinch of salt to this water and this is to avoid getting the apples become dark.
• Chop the apples.
• In a pan add 1/4 tsp of butter and chopped apple, cinnamon powder, vanilla essence, flour, sugar
• Cook for 2 minutes.
• Switch off the flame.
• Add lemon juice.
• Take out the dough.
• Dust the rolling board, pin and start rolling the dough.
• Roll the dough into medium thick.
• Use a lid or cookie cutter (use one big and one small), choose a size according to the size of your muffin pan, cut the rolled dough into 5 small and 5 medium size base.
• Grease a muffin tin with butter and put the big sized rolled dough into the pan as a base.
• Put 1 tbsp of filling into this.
• Take the other small rolled portion and with a sharp knife cut it small in the center.
• Cover this on the top of filled part, by properly sealing the edges.
• Be careful while sealing, ensure whether it is properly sealed, or else it will come out separately while baking.
• With a fork, just put some marks on the edges so that they will look nice.
• Preheat the oven for 5 minutes at 170 degrees.
• Brush the pie with milk and melted butter and this is to avoid the top becomes dry.
• Bake for 30 to 35 minutes, till the top becomes golden brown.
• Cool them on a wire rack and serve hot with sugar powder sprinkled on this.

• Always make the filling just before you are ready with cutting the rolled dough. Else it will ooze out water.
• Adding flour to the filling is to reduce the oozing of water.
• Seal the pie carefully and nicely.
• Else top will come separately while baking.

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By Meghna Nath