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Traditional Deep Dish Apple Pie

Recipe by: KitchenAid

kitchenaid.com.au

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Average: 3.7 (13 votes)

558 Collected

Difficulty

Moderate

Category

Baking

Main Ingredient

Fruit

Serves:

dinner party (8-10)

A deep dish dessert of pure comfort. Serve warm with lashings of cream. This recipe uses the KitchenAid Platinum ExactSlice Food Processor.

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Measures

Traditional Deep Dish Apple Pie

Ingredients:

Pastry

2 cups (300g) self-raising flour 1 1/2 cups (235) plain flour 375g cold butter, cut into small pieces 1/3 cup (80g) castor sugar 1 egg yolk

Filling

2kg granny smith apples, peeled and quartered 30g butter 1/2 cup (75g) brown sugar 1/2 cup (110g) white sugar 2 teaspoons grated orange rind Good pinch of ground cinnamon & cloves 1 1/2 tablespoons cornflour 150ml orange juice 1 tablespoon castor sugar (extra)

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Method:

Pastry

For best results use the KitchenAid Platinum ExactSlice Food Processor
Attach the all-purpose blade to the work bowl (large) of the Food Processor
Add the flours and the sugar, cover and pulse for 10 seconds. Add the chilled butter 2-3 cubes at a time through the small feed tube and process until the butter is chopped through the flours
Add the sugar and egg yolk and process until pastry forms a ball
Remove from the bowl. Wrap in plastic wrap and refrigerate to rest while preparing the filling

Tips & Hints:

Always allow the pastry to rest before rolling. Using a spring form cake pan as an apple pie dish gives a good high side and makes for easy slicing and serving

Filling

For best results use the KitchenAid® Food Processor.
Attach the thick slicing blade to the chef's bowl (medium) of the Food Processor.
Add the apple quarters and slice through the wide food tube.
Melt the butter in a large deep frying pan. Add the apples and cook for 3-4 minutes over a medium heat, stirring regularly.
Sprinkle the brown and white sugars, orange rind and spices over the apples. Cover and simmer for 5 minutes or until the apples are just tender.
Combine the cornflour and a little of the orange juice to make a smooth paste, then stir in the remaining orange juice. Add to the apples and bring to the boil, stirring until the sauce thickens. Set aside.
Preheat the oven to 200°C (180°C fan forced). Lightly grease a 23cm round, spring form cake pan.
Using about two thirds of the pastry, roll out as thinly as possible and line the base and sides of the cake pan. Line the pastry with baking paper and fill with baking beans.
Bake for 15 minutes then remove the beans and paper and bake for a further 10 minutes or until golden brown. Allow to cool and then add the apple filling.
Roll out the remaining pastry to a large circle and place over the filling.
Trim off the overhang and reserve to make decorations such as leaves.
Seal the edges together and make two small cuts in the pastry to allow the steam to escape.
Sprinkle with the extra castor sugar. Bake for 30 minutes or until golden brown.
Let the pie stand for 30 minutes before removing from the pan.

Tips & Hints:

Extra castor sugar can be sprinkled over the pie before serving if desired.

Product

KitchenAid Platinum ExactSlice Food Processor KFP1444

Featuring the revolutionary ExactSlice ™ system, a premium two coat metallic finish and die-cast metal base, this ingenious kitchen companion allows you to easily switch from thick to thin and small to large slicing.

Robust and powerful enough to use every day, with the flexibility to help you create a range of wonderful dishes, from perfect pies and pizzas to the most delicate cakes and desserts.

Learn more at KitchenAid.com.au

Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches

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