Apple Pie w/ Thyme, Ginger & Lemongrass

Hey folks! Apologies! My very first post for 2016 came slightly late.  It's just the beginning of the year & I have been swarmed with work (definitely a great start) ! 

'So bye, bye, Miss American Pie. Drove my Chevy to the levee but the levee was dry' - It's one of those morning/afternoon where you feel like singing a jingle away & thought of this song after baking the pie. 

Ever since the day I found the ideal ratio for my wholemeal crust I've been using it in most of my puff pastry. It gave a seemingly deeper tone & provide an additional layer of crunch & flavor. I highly recommend to get a pack of wholemeal flour. It will certainly come in handy when you're making food like - noodles, bread, cakes and so on.

There are many ways to seal up the pies, below are the two preferred methods: 

  1. Roll the dough to about quarter of an inch thick (using rolling pin) and lay it over the pie filling, pinch the sides & trim off any excess. Then cut a few slits right at the center to allow air to escape when baking. 
  2. If you're game for something slightly more challenging, after rolling to about quarter of an inch thickness, cut it into 1" strips & proceed on with the weaving. Unfortunately I do not have the step by step guide to weaving, but you can easily search it up over the net (perhaps I will do one in future).

INGREDIENTS - D7.5" Pie Pan - 2 HOURS

Wholemeal Pastry Crust 

  • 1 cup of all purpose flour
  • 1/2 cup of wholemeal flour
  • 120 g of butter (in cubes)
  • 3 tbs of sugar
  • 3-5 tbs of cold water
  • pinch of salt
  • 1 egg beaten with 1 tbs of water - egg wash

Apple Filling

  • 4 granny smith apples - in slices
  • 50 g of butter
  • 60 g of brown sugar
  • 2 tbs of flour
  • 1 1/2 tbs of cinnamon powder
  • 4 sprigs of fresh thyme
  • 1 lemongrass - white tender part coarsely chopped
  • 1 tbs of coarsely chopped ginger
  • pinch of salt

PREPARATIONS

Wholemeal Pastry Crust

Sieve all purpose flour & wholemeal flour in a bowl. Add in pinch of salt and 3 tbs of sugar. Then add the butter cubes in, use a pastry cutter or your fingers to mix the butter into the flour till coarse bread crumbs texture.

Next, add in a few tbs of ice water to the flour, mix well till it come together to form a ball of dough. Divide it in half, wrap with clean wrap and chill in fridge for a couple of hours to set while you prepare the apple filling.

Apple Filling

Melt the butter in a sauce pot on medium to low heat. Then add in ginger bits, chopped lemongrass & thyme for the infusion. After a minute or two, add in cinnamon powder & flour then stir for a minute.  Lastly add in the sugar and mix evenly till it melts.

Pour the sauce over the apple slices and coat it evenly.

Assembling

Remove the dough from the fridge. Make the base by rolling the dough into about quarter of an inch thick and 8 inches wide. Carefully lay it over the pie pan and make sure the rolled dough is wide enough to sit in the pan. 

With the second dough, repeat the same process. Use your preferred method, seal the sides and trim off the excess. Brush the surface with egg wash & bake it in the oven at 210C/425F for about 30-40 minutes (bigger pies require longer baking time) until nice and golden brown.  Leave it to cool for at least one and the half hour before serving.

Dust with icing sugar & serve this with a scoop of vanilla ice cream.