Table of Contents:
How To Make Tasty Apple Pies with Fresh Apples: Easy Apple Pie Recipe
Show Description
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I really had fun making this apple pie recipe. This is just your basic recipe and there are many variations apple pie recipes. YouTube family… What is your favorite apple pie recipe?
BASIC APPLE PIE.
*2 pie crust (store-bought or homemade will work fine).
*1/2 cup sugar.
*2 tablespoons cornstarch.
*1/2 teaspoon cinnamon.
*1/4 teaspoon nutmeg.
*1/2 teaspoon grated lemon rind.
*1 tablespoon lemon juice.
*2 tbsp butter.
Line a pie pan with one of the pie crust allowing the edges to overhang. Combine the first five ingredients in a bowl. Add the apples and toss to coat with the ingredients. Sprinkle with the lemon juice. Now add your apple pie filling to your pie pan. Dot with butter. Cover with the remaining pie shell, and seal the edges. Cut a vent hole on top of the pie. Bake at 425 degrees 450 minutes or until the crust is brown. Enjoy.
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Video taken from the channel: Ray Mack’s Kitchen and Grill
The BEST Blueberry Pie
Show Description
Classic blueberry pie gets an extra note of zing from the juice and zest of a lemon and is wrapped in a flakey butter crust that’s nearly foolproof. SO delicious, bursting with flavor, and a must make summer treat that keeps for a while so it’s perfect for making ahead..
Full Recipe: https://preppykitchen.com/blueberry-pie/.
Perfect Pie Crust Recipe: https://preppykitchen.com/classic-pastry-crust/.
Let me know what other tasty pies I should make videos for in the comments!
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Video taken from the channel: Preppy Kitchen
The BEST Apple Pie Recipe
Show Description
This easy to make and delicious apple pie recipe has a flakey butter crust and tender apple filling that’s bursting with flavor and perfectly sweet! Instead of adding lots of flour or cornstarch to thicken the filling I cook the juices down into an apple caramel, which holds all those apple pieced together and really amps up the flavor and makes a tasty pie!
Full Recipe: https://preppykitchen.com/apple-pie/.
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Video taken from the channel: Preppy Kitchen
Apple Pie Super flaky All Butter Pastry | Christine Cushing
Show Description
I share my unique pie making techniques that will ensure get a crispy, light pastry, an easy to follow process with no baking dish required. This apple pie recipe tops my requests and everyone who tastes it loves the lightly sweetened apple filling wrapped in a buttery, delicate crust. You won’t stop at one piece..
Check out these other amazing Dessert videos:
Reveal Best Apple Pie, All Butter Pastry: https://youtu.be/MlSE4t_FdKw.
Quarantine Chocolate Pudding: https://youtu.be/uKQrqnRSA2c.
French Crepes: https://youtu.be/uO-DGU5J0gY.
Ice Cream Sandwich: https://youtu.be/S7UUeNIarR4.
Lightest Creamiest Cheesecake My Way: https://youtu.be/SBOUUD-qa5c.
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Tiramisu Bombe: https://youtu.be/0zbZnstWf4o.
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Chocolate Hazelnut Biscotti: https://youtu.be/piRXG1lLpTQ.
Silky Creme Brulee, No Bake: https://youtu.be/SrwssAbhWVM.
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Easy Pavlova: https://youtu.be/HUfXOgyNazo.
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RECIPE: APPLE PIE.
Pastry.
1 3/4 cups all purpose flour (425 ml).
1/3 cup cake and pastry flour (80 ml).
1/4 tsp. salt (1 ml).
3/4 cup cold butter (175 ml).
1/2 cup ice water (125 ml).
1 egg, lightly beaten, for brushing.
Filling.
4 large Mutsu apples, peeled, cored, or other very firm apple.
1/3 cup sugar (75 ml).
Juice of 1/2 lemon.
1 tbsp. cornstarch (15 ml).
1/2 tsp. cinnamon (3 ml).
Combine dry pastry ingredients in a medium bowl. Slice butter finely with a sharp knife. Combine butter with dry ingredients and toss with 2 forks. Add the ice water and toss again with a wooden spoon. Do not touch with hands. Turn mixture onto lightly floured surface..
Use a rolling pin and a pastry scraper or spatula to gently bring the dough together. Roll the dough with a rolling pin and fold over the outer edges with a scraper back onto the dough. Continue to roll and scrape the dough, folding it over creating layers until butter is evenly incorporated. Work quickly so butter does not get soft. Divide dough in half. Using the rolling pin, flatten into 2 discs. Wrap the dough in plastic wrap and chill in the refrigerator for 45 minutes..
Filling.
For apple filling, slice the apple quarters crosswise into 1/8-inch-thick slices and combine all ingredients in a large bowl and toss together..
Preheat oven to 375 degrees F..
Roll pastry dough out on a lightly floured surface into 2 circles. One circle should measure 10-inches in diameter and the other circle should measure 11-inches in diameter. Transfer the large circle to a baking sheet lined with parchment paper. Brush with beaten egg. Mound the filling onto the middle of circle of pastry dough. Discard the liquid in bottom of bowl. Cover with remaining circle of pastry dough. Pinch the edges together to secure the top and bottom layers tightly together. Fold overhanging edge of dough by tucking it inwards as you work around circle. Press down around edges so no gaps appear. Brush the top of the pastry with beaten egg and sprinkle very lightly with sugar..
Make a 1/2-inch hole in the centre of the top of the pastry. Then make a few holes all around the top of the pastry. The holes will allow for steam to escape..
Bake at 375 degrees F. on the lower rack of the oven for about 45 to 50 minutes or until pastry is crisp and golden. While baking, if the pastry gets too dark and the filling is not bubbly or very hot, reduce the heat to 350 degrees F for the final 15 minutes of baking..
Serves 10.
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Christine’s Website: http://christinecushing.com/.
#MyFavouriteFoods #HappyHolidays.
Music.
“Carefree”, “Rocket Power”.
Kevin MacLeod (incompetech.com).
Licensed under Creative Commons: By Attribution 3.0.
http://creativecommons.org/licenses/by/3.0/
Video taken from the channel: MyFavouriteFoods ChristineCushing
Homemade Apple Pie Filling
Show Description
Watch how easy it is to make homemade apple pie filling! (https://www.youtube.com/editor)
Video taken from the channel: Bridget L
Apple Pie From Scratch
Show Description
FULL RECIPE: https://tasty.co/recipe/apple-pie-from-scratch.
Here is what you’ll need!
Apple Pie From Scratch.
INGREDIENTS.
Pie Dough.
2½ cups flour.
1 teaspoon salt.
1½ sticks butter, cold and cut in cubes.
4-8 tablespoons ice water.
Filling.
2½ pounds Granny Smith apples, cored and sliced.
¾ cup sugar.
2 tablespoons flour.
½ teaspoon salt.
1 teaspoon cinnamon.
¼ teaspoon nutmeg.
½ lemon.
1 egg, beaten.
1 tablespoon sugar.
Vanilla ice cream.
PREPARATION.
Preheat the oven to 375°F/200°C..
In a medium-sized bowl, add the flour and salt. Mix with fork until combined..
Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas..
Gradually add in ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky..
Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate..
In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and lemon..
Mix until combined and all apples are coated. Refrigerate..
On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch thick..
Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary..
Pour in apple filling mixture and pat down..
Roll the other half of the dough on top..
Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together..
Brush the pie with the beaten egg and sprinkle with the sigar..
Cut four slits in the top of the pie to create a vent..
Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains..
Allow to cool completely before slicing..
Top with ice cream and enjoy!
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MUSIC.
Soho Strut.
Licensed via Warner Chappell Production Music Inc..
Created by https://www.buzzfeed.com/bfmp/videos/14455
Video taken from the channel: Tasty
The Only APPLE PIE Recipe You’ll Need
Show Description
Everyone has to make this Classic Apple Pie Recipe for Thanksgiving! You will love the flaky pie crust and the apple pie filling will surprise you!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️.
�� PRINT RECIPE HERE: https://natashaskitchen.com/apple-pie-recipe/.
EASY Homemade Pie Crust Recipe: https://youtu.be/SKDki3BPLzU.
Ingredients for Homemade Apple Pie:
►1 recipe for double pie crust: https://natashaskitchen.com/easy-pie-crust-recipe/.
►6-7 Granny Smith Apples, peeled, cored (2 1/4 lbs, or 7 cups thinly sliced).
►1 1/2 tsp cinnamon.
►8 Tbsp unsalted butter.
►3 Tbspall-purpose flour.
►1/4 cup water.
►1 cup granulated sugar.
►1 egg + 1 Tbsp water, for egg wash.
Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly.
►1/2 Tbsp granulated sugar.
►1/2 tsp sea salt.
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4″ pieces.
►6 Tbsp ice water (6 to 7 Tbsp).
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If your favorite pie-baking apples are dense, long-cooking varieties, ordinary wheat flour is the simplest substitution for the cornstarch in your pie. Flour isn’t a purified starch, like cornstarch, so it doesn’t have quite the same thickening ability.All-purpose flour is an easy substitute for cornstarch; in fact you may see recipes for thickening pie fillings or soups with either. You’ll need 2 tablespoons of flour for every 1 tablespoon of cornstarch in a recipe.
Remedy: Start out pies especially fruit pies, like apple at a high temperature, between 425 and 450 degrees F. Reduce the temperature to around 350 or 375 degrees F after about 20 to 30 minutes and continue baking until the pie is nicely browned and the filling is bubbling.There are several alternatives, but the most common I know of are tapioca flour and arrowroot powder/flour. That said, most cornstarch substitutes aren’t appropriate for pies, because they break down under high heat. The only substitutes for corn starch that I’d use in a pie are potato starch and tapioca.
Yes, you can but it will take double the amount of flour to replace the cornstarch.ie. 2 Tbs. flour = 1 Tbs. cornstarch. The way it works best for me is to combine the flour and the sugar and.A popular ingredient in Passover recipes, potato starch is also an excellent replacement for cornstarch.
An equal amount, or maybe a little more, should be used in place of the cornstarch as a thickening agent. It is best to eat the finished dish as soon as possible because this starch doesn’t hold together well with the rest of the ingredients.You can make an apple pie two different ways. One involves cooking up an apple pie filling and for this you must cook the apples first. The second kind, however, starts with raw apples.
The heat that bakes the pie bakes the apples. The two methods yield slightly different kinds of pie.2 1/2 cups all purpose flour (aerate before measuring) 2 Tablespoons sugar. 1/2 teaspoon salt. 1/2 cup milk (low fat or whole milk) 1/2 cup vegetable oil (I use avocado oil) Filling: 3/4 cup sugar.
3 Tablespoons Minute tapioca (or all-purpose flour) 1/4 teaspoon cinnamon.Tapioca comes in several different forms, but the one you want for pie-making is instant (otherwise known as quick-cooking) tapioca. When using tapioca as a thickener, allow the pie filling to sit for at least 15 minutes to absorb the juices before spooning it into the.
Also, keep in mind that acidic ingredients (like lemon juice or vinegar) can weaken cornstarch’s ability to thicken, and it should never be used for pies you intend to freeze—it will turn spongy when thawed. How much should you use: You’ll need half as much cornstarch as flour, but you can substitute cornstarch and arrowroot in equal parts.The thickening power will diminish when cooked with an acidic fruit like lemons. Once cornstarch is cooked, acid will not affect its thickening power.
This is why when you are making a lemon meringue pie, the lemon juice is added after the cornstarch has thickened the filling.Replace the instant tapioca called for in your recipe with an equal amount of cornstarch. Your pie filling won’t come out quite as thick and glossy as it would with tapioca, but it’ll still taste great. To avoid lumps, mix the cornstarch with the sugar that’s supposed to go.
How to Freeze Apple Pie Filling. This apple pie filling is delicious and can be used right away. We mainly make it to replace cans of pie filling in recipes, if I am making an actual apple pie from scratch, I don’t pre cook the filling.
If you do make this filling you can of course freeze it.The cornstarch helps thicken the homemade apple pie filling, and you can’t go without a thickener (if you want a good apple pie, that is!). If you’ve run out of cornstarch, you can use a substitution like arrowroot, tapioca powder, or even flour in a pinch.
The BEST French Apple Pie Recip.Place pie on a large baking sheet and bake for 25 minutes at 400 degrees F. Remove pie from oven and put a pie crust shield or cover edges with foil. Lower oven temperature to 375 F and bake for an additional 30-35 minutes until golden brown and bubbly.
List of related literature:
|  |
| fromPie: 300 Tried-and-True Recipes for Delicious Homemade Pie by Ken Haedrich Harvard Common Press, 2011 | |
|  |
| fromThe Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery by Karen Mitchell, Sarah Mitchell Hansen, et. al. Chronicle Books LLC, 2013 | |
|  |
| fromClassic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax HMH Books, 2010 | |
|  |
| fromThe Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day by Better Homes and Gardens HMH Books, 2012 | |
|  |
| fromThe How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. by America’s Test Kitchen America’s Test Kitchen, 2014 | |
|  |
| fromLiving Gluten-Free For Dummies by Danna Korn Wiley, 2011 | |
|  |
| fromOne To Five: One Shortcut Recipe Transformed Into Five Easy Dishes by Scott, Ryan Oxmoor House, Incorporated, 2016 | |
|  |
| fromHow to Cook Everything: Holiday Cooking by Mark Bittman, Alan Witschonke HMH Books, 2011 | |
|  |
| fromBetty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today by Betty Crocker HMH Books, 2011 | |
|  |
| fromThe Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy by Paula Shoyer Brandeis University Press, 2010 |
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