Apple Pie

I am taking a class at George Brown with my mom - it's Baking Art 101, and it is a prerequiste for my Professional Cake Decorating Certificate. We even have to wear a full chef uniform. The class is a lot of fun - I get to hang out with my mom and bake - what could be better?

This week we made Apple pie, the crust was incredible. Unfortunately the recipe below is in grams as we use a digital scale for measuring in class.

Pie crust:
375g pastry flour
250g shortening
175ml cold water
7.5g salt
15g brown sugar

Rub flour and shortening together until they form irregular pea sized crumbs. Add salt, sugar and water and mix until just incorporated. Put on floured surface, divide the dough into 2 halfs (one slightly larger for the bottom crust). Cover and allow to rest in the fridge for minimum four hours (overnight is ideal).

Filling:
6 apples
lemon juice
250g sugar
25g cornstarch
cinnamon
30g butter

Peel, core and slice the apples, then sprinkle them with lemon juice to keep them from going brown. Mix the sugar, cornstarch and cinnamon and pour over apple mixture and mix until they're coated.

Grease and flour the pie plate, roll out the top and bottom crusts. Place the bottom crust in the pan, fill with the apple mixture. Break up the butter and place on top of the apples. You need to eggwash the crust of the pie to create the seal between the top and bottom layers. Eggwash is made of an egg, salt to break up the egg and cold water mixed together. Place the top crust on and trim any excess dough from the edges. You need to crimp the crust together to make the seal - you can either use a fork to press down on the edges, or you can pinch the two crusts together as I did. Then you need to eggwash the top of the pie, and cut vents in the top to let steam escape.

Bake at 220C for 40-45.

My pie is on the left, and my mom's is on the right...