Posted in Baking

Classic Apple Pie

Fresh from the new addition to The Hutong’s Baking Made Easy class is a pie making class.  I never like pies but I’m intrigued with the process.  Moreover, the class promised to create two types of pie: savory and sweet.
For the savory pie, we made Mrs. Hering’s Famous Chicken Pot Pie.  For the sweet pie, we made the classic Apple Pie.  I didn’t know making pies was easy and fun.  I’m planning to recreate the apple pie in the near future because it was that good.  Moreover, even if it’s not freshly baked when eaten, it’s still so good.
Classic Apple Pie
Ingredients: (one large pie)
  • Pie Crust
    • 1 cup flour
    • 2 tbsp sugar
    • 1/2 teaspoon salt
    • 150g cold butter
    • 3 tablespoons ice cold water
  • Apple Filling
    • 4 apples (peeled)
    • 170 gm sugar
    • 1 teaspoon cinnamon
    • 1 tablespoon lemon juice


  1. Preheat oven to 220 C.  
  2. Mix the flour and sugar together.  Cut the cold butter into small pies and using two butter knives or your fingers, rub the butter with the flour/sugar mixture until well mixed and looks like bread crumbs.
  3. Add 60ml water and knead with your hands until the dough just holds together.  If needed, add a little more water.
  4. Divide dough in half and roll each half into a disc, wrap with plastic and place in the refrigerator for at least 30 minutes.
  5. Peel, core and chop the apples into slices or small pieces.  Add all remaining ingredients to the chopped apples and mix well.  Let the apples drain while you are waiting for the dough.
  6. Grease the pie pan with oil.  (Tip:  Pour some oil into the pan.  Using a tissue, wipe the oil in the pan.  Make sure that the inside including the sides are greased.)
  7. After 30 minutes, remove the dough from the refrigerator.  Roll one half of the dough out to a 30cm circle.  Use flour to coat the dough if it’s too sticky.  Using a rolling pin, place the dough in a pie pan and press it to cover the entire pan.
  8. Add the apple mixture to the pan.  Roll out the other piece of dough to a 25cm circle and place over the pie.  
  9. Pinch the edges to seal.  Whisk an egg yolk and using a brush, coat the top part of the pie.  Using a sharp knife, make 4 or 5 slits on the top of the pie.
  10. Bake in preheated oven for 45 to 55 minutes.  The pie is done when the apples feel tender when pierced with a toothpick and juices start to bubble up from the slits.
  11. Serve warm or at room temperature.

Pictures to follow!

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