Apple pie recipe

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 Apple pie recipe

Apple pie is an American classic that everyone should know how to make. Hundreds of thousands of people search for the best recipe. And folks, we're being 100% serious when we say, THIS. IS. IT. Every fall, we turn to this particular recipe because we think it's, well, pretty perfect. Answers to common pie-making questions below. 



 Preparation                         Cooking                             Portion(s)

45minutes                          4h45minute                      08servings

Do I need to make my own pie crust?

Our basic pie crust (below) is just the right amount of flaky and—most importantly—easy to work with. But if you don't feel like making your own, you can totally swap in the store-bought refrigerated dough for the bottom crust and the lattice.

Can I make the pie dough ahead of time?

Absolutely. Pie dough keeps well in the freezer for a couple of months. Just make sure to wrap it well with plastic wrap. 

What kind of apples is best?

Our favorites: Granny Smith, Honeycrisp, and Gala. We like using a combo! Mutsu, Braeburn, and Jonagold are also great! 

How can I keep my apple pie from being too watery?

In this apple pie recipe, we are adding a little flour to thicken the pie mixture but we're also relying on the natural pectin that exists in apples. Pectin is a naturally occurring polysaccharide that exists in apples and berries that, when mixed with sugar and heated, can create that perfect jammy consistency we're looking for in an apple pie. If you find that your pies are coming out a little watery, a big culprit can be the type of apples you're using. Tarter apples, like Granny Smiths, have higher levels of pectin and can help achieve that perfect texture.

Additionally, if you're not using a lattice top crust, make sure to vent your pie. Without venting, steam will build up in the pie while baking and cause more water to get trapped in the pie, leading to a more runny pie mixture.

How can I keep my crust from getting soggy?

We don't think this should be a problem, but if you are consistently getting the dreaded "soggy bottom" to your apple pie, you might want to try blind baking your bottom crust. Simply lay down some parchment and some pie weights or dry beans and bake until just lightly golden. Fill your pie and follow the rest of the recipe as written.

🚩Ingredients :

✔️8 apples

✔️1 lemon

✔️500 g flour

✔️50 g sugar

✔️250 g butter

✔️60 g water

✔️40 g brown sugar

✔️40 g cornstarch

✔️70 g maple syrup

🚩Instructions :

In France, we all know the apple pie that often accompanies family meals. In the United States, it's an American cousin and also a basic that everyone loves: the apple pie!

 Step 1

In a bowl, pour the flour, powdered sugar, water, and a pinch of salt. Mix everything together until you have a smooth dough.

 Step 2

Add the butter and mix again. Wrap the dough in cling film and chill for about 1 hour.

 Step 3

Meanwhile, peel the apples cut them into quarters, and remove the core. Then cut them into thinner strips.

 Step 4

Heat the apples in a saucepan with a knob of butter. Add the juice of one lemon, brown sugar, cornstarch, and maple syrup. Add a little cinnamon according to your taste. Mix well and cook for about 10 minutes on low heat.

 Step 5

Separate your pie dough into two. With the first half, make your pie crust. Pour the cooked apples on top. The second half of the pastry will be used for decoration. To do this, flatten the dough with a rolling pin and cut it into regular strips. Arrange these strips on the pie to make a braid. To do it perfectly, don't hesitate to watch the gestures in the video below.

 Step 6

Cut the pieces of dough that are sticking out of the dish. To complete the decoration of the dish, make very thin strips with the rest of your dough. Braid them in threes (using the tips in the video). Arrange these pretty mats on the outside of the pie. Top with a touch of cinnamon and bake at 180°C for about 30min.

🚩Ingredients :

FOR THE CRUST
✔️3 c. all-purpose flour
✔️1 c. butter, cut into 1/2" pieces
✔️2 tbsp. granulated sugar
✔️1/2 tsp. kosher salt
✔️1 tbsp. apple cider vinegar
✔️8 tbsp. ice water (or more, if needed)
FOR THE FILLING
✔️3 1/2 lb. assorted apples (Granny Smith, Honeycrisp, Gala) cored, peeled, and thinly sliced
✔️2 tbsp. freshly squeezed lemon juice
✔️2/3 c. granulated sugar
✔️2 tbsp. all-purpose flour, plus more for rolling
✔️1 tsp. ground cinnamon
✔️1/2 tsp. pure vanilla extract
✔️1/4 tsp. kosher salt
✔️2 tbsp. butter, cut into small pieces
✔️egg beaten with 1 tbsp. water (egg wash)
Coarse sugar, for sprinkling

🚩Instructions :

MAKE CRUST
  1. 1-Make the crust: Place flour and butter into the freezer for 30 minutes before starting the crust process.
  2. 2-In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into the feed tube, 1 tablespoon at a time, until the dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). The mixture will be crumbly.
  3. 3-Turn dough onto a lightly floured surface, form into 2 equal size balls and flatten into disks (making sure there are no/minimal cracks).
  4. 4-Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
  5. 5-On a lightly floured surface, roll out one disc of dough into a 12” circle. Drape over the pie dish and gently press to fit (don’t stretch). Refrigerate for 30 minutes or freeze for 10 minutes.
MAKE FILLING
  1. In a large bowl, toss apple slices with lemon juice, sugar, flour, cinnamon, vanilla, and salt until well combined. Transfer apple mixture into the crust-lined pie dish. Dot all over with butter.
ASSEMBLE + BAKE PIE
  1. 1-Preheat oven to 425º with a large baking sheet on the middle rack and lightly grease a 9”-x-1.5” pie dish with cooking spray.
  2. 2-Roll out the second disc of dough into a 12” circle and drape over apple filling, trim edges to 1”, tuck overhang up and over itself, and crimp edges. 
  3. 3-Brush with egg wash and make six 2” slots in the center. Sprinkle with coarse sugar.
  4. 4-Place pie onto a preheated baking sheet and bake 20 minutes, then reduce heat to 375º and bake until golden and bubbly, 40 minutes more. (If edges begin to look dark, cover with foil.)
  5. 5-Let cool on a wire rack at least 2 hours before serving.

TOPPING

  • 1 scoop vanilla ice cream

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