When Wendy tasted the Apple Crumble Pie at Coffee Bean, she complemented my baking skills by claiming that I bake better pies than the cafe's. Apple Pie is one of my most-baked item and I often come up with different variations of Apple Pies. E.g. Apple Puff, Apple Crumble Pies, Apple Tart, Apple Lattice Pie and Covered Apple Pie. This morning, I woke up a little earlier than usual to thaw the butter and prepare the pastry before going to work. After work, I took the pastry out of the refrigerator and started rolling it into 2 thin sheets for the base and lid of the pie respectively. After that, I blind baked the pastry casing until it was half way cooked. Then I cored and diced the apples before laying them into the pre-baked casing. The last step was to seal the pie with the pastry lid.
(Only after I had covered the pie and pushed it into the oven that I realised I had forgotten to add cinnamon powder into the fruits. An absent-minded person makes the lousiest baker!)
Below is the outcome
I liked the crust which was baked till golden brown.
I made use of the remaining pastry to decorate my pie.
I made sure that the apples were still in chunky form and remained moist when bitten into.
So how does it look?
Wendy preferred the crunchy pastry to the juicy filling.