Apple Pie served with Ice Cream

My Aunt Connie taught me how to make apple pie. The 1st time I tried her apple pie, I fell in love with the combination of warm crust with apple, raisins and cinnamon filling, topped with vanilla and chocolate ice cream. Mmmmmm.... I am so drooling as I reminisce upon the delicious apple pie I had after a sumptuous steamboat dinner.

I attempted to bake a pastry for the 1st time and I have to say, after doing this more than 5 times, it just get easier every time. It's not easy to make the crust but practice makes perfect! :)

 Accessories
* 23cm pyrex plate
* Transparent plastic wrapper (those used to wrap text books)
* Cookie shaper (Mine is a flower shape)
* Weighing scale
* Rolling pin
* Plastic knife
* Measuring spoon
* Measuring cup
* Mixing bowl
* Brush (to glaze egg yolk)

Ingredients
Short Crust mixture (Mixture 1)
1 250g plain flour
2 30g castor sugar
3 120g butter
4 50ml fresh milk (don't have to pour all, just enough for dough to shape)
5 Egg yolk x 1

Short Crust instruction
1 Mix flour & butter - use plastic knife to cut butter with flour into smaller pcs
2 Use finger tips to mix flour gently until it becomes bread crumbs
3 Put sugar into pastry
4 Put milk portion by portion & knead dough accordingly till shape is formed
5 Wrap your pie crust in a transparent plastic wrapper. Then place in the fridge for 20 minutes, while you make the pie filling

Pie filling
1 6 granny smith apples - cut apples into half & sliced thinly
2 5g cinnamon powder
3 150g castor sugar
4 100g raisins (or slightly less 70-80g depending on preference)

Cooking instruction for pie filling
1 Boil sliced apples
2 Once apples boil, turn off off fire & remove excess water
3 Turn on fire, add sugar, raisin & cinnamon powder. Stir.
4 Remove once done & cool for about 20 - 30 minutes

How to combine crust and pie filling
1 Take half of pie crust. Place in between transparent plastic wrapper & use rolling pin to shape according to plate size (must be slightly bigger than plate to ensure you are able to cover the whole base)
Put 1st layer on plate's base ((use plastic knife to remove excess edges)
*Tip: Sprinkle some flour on plastic wrapper & pie crust before rolling. Make sure all cracks are mended.
2 Place cooled pie filling mixture onto base. Roll remaining dough for top layer.
3 Use fork to decor edges. If got balance dough, make floral decor.
4 Glaze top layer with egg yolk.
5 Bake in oven at 180 degree for 25 minutes. Approx. 5 minutes before removing from oven, glaze with another layer of egg yolk.
*Tip: To pre-heat oven at 180 degree for 20 minutes before baking.
6 Serve with ice cream