Ingredients
For the pastry
2.5 cups of maida
1 cup unsalted butter cubes
1 pinch salt
4-5 Tbsp cold milk
For the filling
2 apples
½ cup soft unsalted butter
3 tablespoons all-purpose flour
½ cup superfine sugar
½ cup soft light brown sugar
1 pinch of salt
¼ cup water
cinnamon (to taste)
For the glaze
milk/eggwhite
superfine sugar
Method -
1. Make a dough by mixing the pastry ingredients. Don't overwork the dough. if you face problems while keading, keep it in the freezer to cool it down making it easier to manage
2. Cut the dough into two equal pieces and roll them out with a heavy rolling pin. use a lot of flour to keep the dough from sticking. make the base bigger than the size of the pastry baking tray (8-9 inch tray should do it)
3. use the rolling pin to put one of the rolled out dough on to the tray and fit it in using fingers. Do not cut off the dough from the edges.
4. Cut the other rolled out dough piece into long pieces. Put all in the freezer for a few minutes
5. Start making the filling Heat the butter and add all the ingredients. Keep stirring till everything mixes well
6. Cut the apples into small pieces (half inch) and put them in the pie base
7. Pour the syrup in the whole base evenly over all the apple pieces
8. Sprinkle cinnamon on the apples
9. Put the dough strips on the appleslike a weaved mat. use water on the dough at the edges and pinch the pieces together at the edges
10. Use milk and sugar mix or eggwhite to brush on top of the pie
11. Preheat oven to 220 celcius and bake on low rack for 15 min. then cook at 180 celcius for another 35-40 min.
12. Take it out and cool it before serving
