I bought myself a new toy recently.
It's a Breville Pie Maker.
Ever since I discovered the existence of this little 'kitchen helper', I could not sleep at night, wishing I can get my hands on it right away. (okay, that's a bit exaggerated....)
And now, it's here. I am so excited to try it.
I bought this model, it has 4 individual sized pies and comes in red colour (the description was pink, oh boy, was I excited!) ... personally I would prefer mini sized pie ... but the seller have this model only so ... well, it's better than nothing. It's very straightforward, there are only 2 LED lights, one when it's plugged on, and another one when it's ready to use. It comes with a pastry cutter (for top and bottom pastry) and a dough press.
I can't wait to test out my new toy .... and decided to make apple pie. I thought I have tried Grandma Ople recipe and blogged about it but could only find this recipe by Nigella.
Apple Pie by Grandma Ople (Allrecipes.com)
(Original recipe makes 1 - 9 inch pie)
(I added a dash of cinnamon and nutmeg plus a tblspn of vanilla and omit 1 tblspn of water to compensate the liquid)
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
|All the ingredients. I halved the recipe|
|Store bought pastry - RM12.90|
|Apple filling is now ready!Smells heavenly~|
Based on recommendations, shortcrust pastry should be used for the bottom crust while puff pastry for the top crust, to yield a better outcome. Since I bought the flexi pastry, I planned to use it for both top and bottom crusts.
|peeping the pie while it's baking in the pie maker|
The pies are baked in about 10 minutes, so that's why the filling must be pre-cooked and cooled to avoid crusts become soggy. The pies can also be baked either open or after being enclosed with another piece of pastry.
|oh my pie!|
|the final outcome ... filling was just nice, not too runny|
Oh I simply love, love, love this thingy!
Pie making is more convenient and less time consuming, and it's even speedier should one use store bought pastry ... which I plan to do ... unless I get some positive vibes then I would make homemade pastry .... it's just that the dough press tends to stick to the bottom pastry and moulding the bottom pastry according to the cavity is slightly challenging.
Now the old saying, "as easy as a pie" is more relevant, isn't it?? hehehe ....