I really want to help you make a wonderful pie crust that we are going to fill with crisp, juicy apples, topped with orange marmalade. Sounds delicious, doesn’t it?
This recipe always turns out well. It’s a crowd-pleasing treat and is easy to make. You will feel definitely proud of yourself. Making a pie crust, or Italian crostata, is easy; making it perfect will take some practice and guidance. Today, we are going to prepare a perfect pie together. Are you ready?
First: let’s prepare the pie crust
There are a few simple ingredients: butter, sugar, one egg, flour, baking powder, and a little salt. You also need some orange marmalade and apples for the filling. But that’s it.
There are several kinds of ?
Don’t worry as we are going to make the easiest one: a traditional pie crust. Your pie will be crumbly and tender. It doesn’t take a long time because all the ingredients must be combined quickly so that they don’t heat up.
What should I buy at the supermarket?
- Flour: use all-purpose flour.
- Butter represents the fat in the recipe, so use the exact quantity of butter. If you use too little butter, your pie won’t be crumbly. Too much butter will make the dough fall apart. So, don’t cut anything out of the recipe.
- Sugar: use granulated sugar. Use the exact amount as it makes your pie crumbly.
- Eggs: this recipe calls for one egg, which is enough to bake two big pie crusts. The egg yolk makes it airy. Your pie will be as good as one from a bakery.
- Baking powder: use baking powder. You need very little because the pie crust must not rise.
Keep in mind these four key points:
- Leave the butter at room temperature 1 hour before using it (if you live in a hot place 30 minutes is enough)
- Combine the ingredients fast;
- Use a stand mixer; your hands will warm the dough too much;
- Refrigerate the pie crust for at least one hour; then fill it and bake it.
Delicious crust pie with apples and orange marmalade
Ingredients
- ¾ cup + 2 tbsp of butter (200g)
- 1¼ cup of sugar (260g)
- 1 eggs
- 5 cups of flour
- 1 tsp of baking powder (4g)
- A pinch of salt
- 6 apples, peeled and sliced
- Orange marmalade (2 jars of 300g each) or apricot if you like a sweeter taste
Instructions
- Mix the diced butter and sugar in a stand for about 2 minutes; then add the egg;
- When combined well, add the flour, the baking powder, and the salt;
- Switch off the stand mixer, put the mixture onto a pastry board, and shape it quickly into a compact ball;
- With a rolling pin, roll out the dough on a sheet of parchment paper until it’s thin enough to cover the pie pan;
- Take the sides of the parchment paper and drape the dough over the pie pan;
- Trim any excess dough from the rim of the pan; crimp the dough all the way around in a nice pattern;
- Refrigerate the dough for 1 or 2 hours;
- Take the pie crust out of the fridge and quickly prick the surface with the tines of the fork;
- Evenly spread the marmalade and top with thin slices of apples;
- Bake in a static oven at 325°F (163C°) for 30-35 minutes;
- Make the second pie crust. Fill it with the jam (about 350g) and the apples. Make a lattice pattern to decorate it with excess dough.
How can you store it
It keeps fresh for up to 2- 3 days at room temperature, but I am sure you won’t have any left after a very short time.
