Honey Apple Pie

Honey apple pie

There is just something about the smell of warm apples + hot butter during a cold, very windy and extremely wet wintery day. It’s my first try – this lattice apple pie with a twist – and as it bakes, I can just fall in love with the smells permeating my little studio apartment.

Again, all ingredients listed here are in estimated quantities – my kitchen equipment have yet to leave Malaysia. O’well…

Honey Apple Pie

Ingredients
(A) Filling
5 medium sized apples (in this case, I used Pinova Apples)
Some salt water to prevent the apples from browning
Two heaped tablespoons of honey

(B) Pastry (all measurements stated are approximates)
200gms flour
150gms butter
Ice cold water + 1 heaped teaspoon of honey (mix well)

Method

  1. Wrap the butter in aluminum foil and freeze for 30 to 45 minutes.
  2. Prepare the flour in a separate mixing bowl. Using a grater, coarsely grate the butter (the aluminum foil will help keep the butter from melting) into the flour mix.
  3. Using a spoon or spatula, gently coat scraped butter with the flour. Do ensure that all the butter is coated before adding the honey water.
  4. Mix the ingredients using the spoon/spatula well – the dough is ready when there is no more excess flour or butter sticking to the bowl. If the dough is too dry, add a little bit more honey water. If it is too wet, toss in a bit more flour.
  5. Wrap the dough in cling foil and place in a fridge for 10 to 30 minutes.
  6. Prepare filling by peeling, then thinly slicing the apples. Soak the slices in salt water for approximately 5 to 10 minutes.
  7. Drain apples and then toss in the honey; mix well and put aside.
  8. Once the dough hardens, using a rolling pin, flatten and roll out the dough into a large circle. Place on top of pastry dish and cut away the excess dough.
  9. Arrange the apples accordingly (it’s really up to you) and then layer off some excess dough in a lattice form.
  10. Once done, brush the lattice surface briefly with honey and bake in a preheated oven at 200 C for 15 minutes. Then lower the temperature to 170 C and bake for 30 to 40 minutes.
  11. Serve fresh from the oven with ice cream or on its own.

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