There are countless recipes for apple pie, so this particular recipe here is a bit of mish mash, bits taken from here and there. Does that make it original, or just blatant plagiarism? However, it IS through trial and error over the years that I've finally arrived at this recipe, which I now use.
Pastry - (enough for a 9" pie pan, base and top)
2¾ cup flour
200 gm butter
1 cup icing sugar (sifted)
1 egg beaten
1. Do the usual, yada yada, fold in the butter into the flour and icing sugar mixture until resembles breadcrumbs. The shortcut of course, is to blitz it in a food processor, or cake mixer with K paddle, until breadcrumbs.
2. Add the egg (if using hand) and knead till it comes together. Don't overknead, or pastry will be hard. If using machine, just pulse in the egg until forms a ball.
3. Refrigerate for 30 minutes.
Meanwhile, prepare your apple filling:
8-9 apples, granny smiths, or combo, peeled, cored and sliced, either into 1/8ths, or sliced thinly
4 table spoons sugar
2 teaspoons cinnamon
½ teaspoon clove powder
(Optional : 1 cup raisins)
Cook the above mixture for about 8 minutes until apples are tender. If sliced thinly, 6 minutes would do.
Roll out just over half of the pastry on a floured surface, and line the base of a pie tin with it.
Place the apples in the pie. Depending on what a neatness freak you are... I just dump all mine in and spread it out as best I can.
Roll remaining pastry to cover the top. Ensure the sides are sealed, but do cut some steam holes for steam to escape. Glaze with egg wash to brown.
Bake in preheated oven 180C for 30 minutes until brown.
Serve warm, with Vanilla Ice cream, custard or pure cream.
If too lazy to make, just order from me at RM60 per pie.