yay…i finally bake my own apple pie! don’t know if the taste is as good as it looks but what the heck, i’ve followed the recipe and bought the ingredients and walla…look at the photo below, what do you think? forget about the pie plate as i do not have one so i got to use my mom’s Pyrex bowl….for those who wants the recipe, check it our below….this recipe was taken from joy of baking but i have amended it slightly….
Store bought Phyllo pastry
For apple filling:
5 large apples, peeled, cored, and sliced 1/4 inch thick
1/4 cup (50 grams) granulated white sugar
1/4 cup (50 grams) light brown sugar
1 tablespoon lemon juice ( i use fresh orange juice as i do not have a lemon)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (i omit this as i don’t like the smell)
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter ( i used salted butter since i don’t have one)
1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)
Making the apple filling:
In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let the apples macerate at room temperature for 30 minutes to three hours. Then, place the apples and their juices in a strainer placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 min. In a heat prove measuring cup pour the collected juices and add in 2 tablespoons (28 grams) unsalted butter. Place it in a microwave oven for 6-7 mins until it become syrupy and lightly caramelized.
1st bottom Phyllo pastry:
Meanwhile, remove the pastry from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable. Once it has thawed, remove one sheet of pastry and gently transfer to a 9 inch pie pan/pie bowl.
Transfer of apple filling:
Then, transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust.
2nd top Phyllo pastry:
Moisten the edges of the pie shell with a little water and then place another Phyllo pastry on top. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the edges of the pie with a foil ring to prevent over browning. I cover this from the start and remove it 30 mins before the baking is complete.
Set the oven and baking:
Preheat the oven to 425 degrees F (220 degrees C). If you are using a microwave oven like me, put the pie pan on the lower rack and bake for about 45 to 55 minutes or until juices start to bubble through the slits and the apple feel tender (not mushy) when a toothpick or a sharp knife is inserted through one of the slits. Should there be any spilling from the apple juices while baking, the glass tray will catch the spilling.
Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream.