Today we had a Pie Day in what we call Kitchen Bakery, meaning we baked 8 crusts (using 1 1/2 kg of flour and almost 2 Canadian butters 454 g each), but we are listing the ingredients for 1 crust.
November baking with Julka
Ontario apple pie
in just a few words
Today, as part of home school, Julka and I organized four-hands baking. She prepared the apple filling and I made the crust.
1 1/4 cup of flour (a cup = 15 dag)
10 grams of cold butter, which I put on flour and dice there into 1 cm cubes (or 1/3 cup of canola oil)
3 teaspoons of golden sugar (for savory tart add pinch of salt instead of sugar)
3 tablespoons of water cooled in the refrigerator
We doubled these ingredients so that they were enough for the bottom and top.
For the filling of the pie:
5 small apples
1 teaspoon of cinnamon
1 tablespoon of cornstarch (potato starch works as well)
50 g of brown sugar
Important! It is necessary to cut a hole in the middle. Works like a chimney. You can use a cookie cutter to give it a fancy shape …
We baked in an oven preheated to 350F / 180C for over an hour, until it was golden brown.
Ontario pioneers made such cakes in large quantities and kept them frozen outside the house throughout the winter. To keep the tradition, we made one for the freezer.