Easy Delicious Apple Pie

Lovelies,

Sorry that I haven't been update any latest recipes. Its been a busy week, spending time with my nephews and nieces. Its school holidays and they're staying at my mum's house...

Anyway, last Monday I prepared Chicken pie for my 1 year anniversary, time flies and we're already married for a year. :D what a bless journey! So, as I was saying about the pie..I have left over dough, I don't want to waste it..so next day I make easy peesy Apple Pie..

My partner love Apple pie so much, when we were dating back then..he always make apple strudel for me. 

..this recipe its really easy fast and and super juicy! 

Recipe :

pastry :

Ingredients

400g flour

200g butter

2 or 3 tablespoons water or milk, or more if needed

Sift the flour into a bowl. Add the butter and rub in with your fingers until the mix looks like breadcrumbs.

Add small amounts of water or milk into the mixture and stir or shape with your hands until all the mix comes together.

Apple :

Ingredients:

6 medium Granny Smith apples

2/3 cup packed light brown sugar

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

Apple Pie Recipe Instructions:

Preheat oven to 375°. Peel and slice apples (slices should be thin, but need not be uniform). If you have a food processor, use the slicing blade to speed up the process.

Place apple slices in a large bowl. Add brown sugar, cinnamon and nutmeg; using your hands, toss until all slices are fairly evenly coated. Place one pie crust in a 9-inch pie plate. Add half of the apple mixture. Place four slices of butter, spaced evenly, on top of the apples. Add remaining apple mixture, arranging the slices so they form a small mound. Top with remaining butter.

Place second pie crust over filling. Seal the edges of both crusts by pressing the crusts together, and then tucking them under to form an even edge. Use your hands to form a decorative scalloped edge if desired. With a sharp paring knife, make four 1-inch to 2-inch slits in the top pastry. The slits should form a cross shape, but without meeting in the center.

Cover edges of pie crust with a pie shield or ring of foil (to keep the crust from over-browning). Bake for 30 minutes. Remove pie shield or foil. Bake for 15-20 more minutes or until apples are tender when a toothpick is inserted through one of the slits. Cool for 1-2 hours before serving.