Recipe Code : MPI/PIE/02/12

APPLE PIE
Category : Pie
Yield : 1 pie 24cm
Standard Recipe
Page : 1 of 3
NO METHOD QUANTITY INGREDIENTS EXPLANATION
Prepare The SET UP
Result The APPLE PIE
1 Line from 300 g Pie dough A pie form of approx.  22 – 24 cm
as described in
“Lining of pies and tartlets”

Keep On a cool place

2 Peel 1¼ Kg Apples

Cut into Quarters and make thin slices

3 Heat 30 g Butter In a sauce pan
Add The aples
Mix with 70 – 100 g Sugar (amount of sugar depends on the
acidity of the apples) (if desired a
dash of cinnamon can be mixed
with)

Pour in Drop of Vanilla essence

Drop of Lemon flavor (Or use fresh lime juice instead)
4 Mix 1 tsp Custard powder
1 tsp Maizena
50 – 60 g White wine In a bowl (the amount of wine can
be reduced partly or whole with
water)

Pour To the sugar, butter, apples mixture.

Allow To boil for few seconds.

Remove Pan from fire

Add 25 – 30 g White biscuit rest Broken into small pieces/ grounded

2 tsp Raisin

Pour Whole mixture into bowl

Set To cool.
5 Disperse The apple mixture into the prepared
form.

Roll 150–200 g Pie dough To a round shape the size slightly

larger than the pie form.

Brush with Little Egg wash The top rim of the pie form
 Recipe Code : MPI/PIE/02/12
APPLE PIE
Category : Pie
Yield : 1 pie 24cm
Standard Recipe
Page : 2 of 3
NO METHOD QUANTITY INGREDIENTS EXPLANATION
6 Cover With the pinned out dough.

Trim The connected of two dough with

the help of plastic scraper or spatula
knife to assure a firm seal.
7 Brush with Egg wash The surface of the pie

Decorate The side and top of the pie in a nice

and appealing way with the help of
pincer – fork or the tips of three
fingers etc.

Prick The top with a fork

Bake At moderate hot oven 220 C direct

on the oven plate
(With out sheet pan) until golden
brown

Remove The pie from the form only after

sometime when the fiercest heat has
disappeared.

Presentations Whole pie on a doily paper and

silver plate cut piece usually on a
dessert plate.
 Recipe Code : MPI/PIE/02/12
APPLE PIE
Category : Pie
Yield : 1 pie 24cm
Standard Recipe
Page : 3 of 3
SPECIFIC EQUIPMENT USED EXPLANATION
Pie Form: used for baking pies,
made from non stick pan.

Rolling Pin: used for rolling pie

dough, puff pastry dough, sugar
dough and marzipan. Made from
heavy wood.