Apple pie recipe
Let’s make a classic apple pie!
You need:
For dough:
350g flour
50g sugar
Little bit salt
180g butter
100ml cold water
For inside:
3-4 apples
100g sugar
30g corn starch
2tsp cinnamon
1/3 lemon juice
Bake 350F 35-40 minutes.
Enjoy!
Music:
Daydream by Roa Music |
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APPLE PIE - As AMERICAN as it gets | The Best Pie Crust Without a Food Processor
Apple Pie is as American as Apple pie can get – and in this video, I'm going to show you how to make it without fail! From using fresh apples to creating a flaky crust, I'll cover everything you need to make the perfect Apple Pie. So whether you're a fan of apple pie or you've never tasted it before, this video is a must-watch!
***Turn ON the Subtitles (cc) and choose your language ***
For the best results, please follow the recipe (video) with no substitution, unless specified. Metric measurements are accurate. I use European butter (82%) in my recipes.
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Enjoy!
xo VUSS
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300 g (2 1/4 c) all-purpose flour
1/2 tsp salt
2 tsp sugar
230 g (8 oz) butter, cold
70 ml (1/4 c) water
20 ml (1 Tbls) lemon juice
2-4 ice cubes
5 apples (medium)
1 lemon, or 2 Tbsp lemon juice (bottled)
200 g (1 c) sugar
2 Tbsp cornstarch + 1/2 Tbsp crust
1-2 tsp cinnamon
some freshly ground nutmeg and clove (optional)
30 g (2 Tbsp) butter
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Apple Pie From Scratch
FULL RECIPE:
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
How to Make Apple Pie | Pillsbury Basics
It’s America’s most classic dessert and yet, the humble apple pie is anything but basic. A fan favorite at holidays, parties and during the cozy fall season, apple pie is an American tradition.
To make apple pie, you can use a two-crust pastry dough recipe from scratch but you can also get a head start with a box of Pillsbury refrigerated pie crusts for a convenient, yet homemade-quality pie crust. From there, apple pie comes together in a few simple steps, and we've done all the research (so you don't have to!) on the best apples to use, how long to bake it and how to best serve each slice.
Full tutorial:
Ina Garten's Deep-Dish Apple Pie | Barefoot Contessa | Food Network
Ina's Deep-Dish Apple Pie is piled extra-high with slices of tart and sweet apples!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Deep-Dish Apple Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 15 min
Prep: 45 min
Inactive: 30 min
Cook: 1 hr
Yield: One 9-or 10-inch pie
Ingredients
4 pounds Deep-Dish Apple Pie, Deep-Dish pie, Apple Pie, apple,pie,pie recipes, Granny Smith apples, fall recipes, thankgiving, thanksgiving pie peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust:
Yield: Two 10-inch crusts
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
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Ina Garten's Deep-Dish Apple Pie | Barefoot Contessa | Food Network
Basic Pie Dough for Apple Pie- Martha Stewart
This super simple dough recipe makes enough for one double-crust pie or two single-crust pies.
Get the recipe:
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