Oma's Apple Pie

This recipe is from our German friend's grandmother and it's perfect for anyone who has never attempted making a pie before. I decided to add a little twist to it - a bit of Brandy! Yes, you read right. It tasted really good. Of course, if you don't have any, you can add rum or skip both. That's fine as well. Here's how you make this classic.

Ingredients
3 big apples (peeled, cored and diced into small blocks)
1 tablespoon cinnamon powder
2 cloves crushed
1/2 teacup chopped walnuts
1/2 teacup raisins
Pinch of salt (omit this if your butter has salt)
300 gms self raising flour ( if you don't have this, you can use regular flour and make it into self-raising flour.  Here's how -For measurement sake, to a cup full of regular flour, you add 1.5 teaspoons baking powder and 1/4 teaspoon salt)
200 gms cold butter (cut this into tiny cubes. they should be approx the size of play dice)
150 gms of brown sugar for dough
50 gms sugar for the filling ( you can go with lesser if your apples are slightly sweet)
3/4 of an egg for dough
1/4 of the egg for brushing the pastry top
Fresh lime juice from half a lime
3 tablespoons Brandy/rum or skip this if you don't have this or if you are making this for children


Method
 Take a big bowl. In it add the measured self-raising flour (or prepared self raising flour)

Add the pinch of salt (if using), cubes of cold butter and sugar.

Use your fingers to mix. Adopt light strokes, almost like you are plucking out cotton.

Keep doing this till you have a breadcrumb like consistency.

Now add 3/4 of a beaten egg to this and bring it all gently together till you have a soft smooth dough. Remember, no aggresive kneading. We do not want the crust to be tough and hard but to be flaky and light.

Once done, split the dough into 2 balls. One has to be substantially bigger than the other. Use cling wrap to cover both well and keep refrigerated for at least an hour and a half.

You can also  freeze the dough at this stage and use it later.

In a big glass bowl, add the chopped apples, sugar, cinnamon powder, lime juice, chopped walnuts, raisins, ground cloves and the brandy/rum.

Mix well, cover and keep refrigerated.

Take out your pie pan and keep aside.

Now take out the bigger refrigerated dough after it has had sufficient time in the refrigerator.

Let it sit out for 7 minutes.

In the mean time, on a clean work surface, add some flour and spread it to get a smooth surface.

Put this dough in the center.

Sprinkle some more flour on top and using a rolling pin carefully but firmly roll it into a circle. It should be big enough to cover the base of your pie pan come above and come out of the edges.

If you find the edges, splitting, simply use your fingers to seal them.

If you find rolling difficult use your hand palm to add pressure and allow your fingers to stretch the dough slowly as you turn it round and round.

Work with confidence. It's not difficult. You can do it.

Once you have your circle, add the rolled out dough inside the pan and allow the loose edges to hang out of it.

Refrigerate it and work on the cover now.

Roll out the smaller dough and using a knife cut the circle into strips.

Use your fingers to stretch them longer so that they can cover the entire length or breadth of the pie from the top.

Now take out the filling and the pie pan from the refrigerator.

Preheat the oven to 165 degrees C.

Slowly add the apple- dry fruit - brandy filling in the prepared pie base. Make sure it's all evenly spread inside.

Using the strips you have cut, create a lattice pattern.

The easiest way to do is put all the horizontal strips and then the vertical ones. If you would like me to cover the in-woven method, kindly leave me a comment so I can cover it.

I have done some in-woven and some regular in this pie for your understanding.

Now use the remaining beaten egg to gently brush the top of the lattice and the edges. This will make your pie glossy and flaky.

Now place this prepared pie  into the oven and allow to bake for 70 minutes. Mine takes 70. Yours could be longer or shorter. Basically, the filling inside should bubble and the outer cover should be a nice shade of brown.

Once done, take it out carefully and allow to cool down.

Allow to sit for at least 35 minutes before you serve a slice.

Enjoy with tea or ice cream on the side. This pie lasts outside for 3 days ( if you live in relatively cooler places) or in the refrigerator for 6 days. I prefer not to refrigerate as it tends to dry the pie.
You can warm the pie slightly before serving or at room temperature.

Hope you enjoy this as much as us! :)

Thank you.