6-Min Vs. 60-Min Vs. 6-Hour Apple Pie • Tasty
Kelly shows us how to make three apple pies all with different cooking times!
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Apple Hand Pies Recipe
These apple hand pies are so delicious! They are crispy on the outside, juicy on the inside and smell amazing! If you like classic apple pie, you must try these homemade apple hand pies. They are perfect for parties, holiday, birthdays and weekends.
Full printable recipe + tips how to make the best apple hand pies:
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Makes 9-10 hand pies
Ingredients:
For the crust:
2 cups (250g) All-purpose flour
1/2 teaspoon salt
1 tablespoon Sugar
2/3 cup (155g) Butter, chilled and cubed
1/3 cup (80ml) Ice cold water *if needed add more
For the filling:
3 Apples
2 tablespoons (30g) Butter
1/4 cup (50g) Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg (optional)
2 tablespoons (16g) Cornstarch
Egg wash for brushing
Directions:
1. Make the dough: in a large bowl whisk flour, salt and sugar. Add cubed butter and using a dough blender, blend the dough with the butter until crumbs are formed. You also can do this process using a food processor.
2. Add the water and stir until incorporated.
3. Cover the dough with a plastic wrap and refrigerate for 1 hour.
4. Meanwhile make the filling: peel and chop the apples.
5. In a small heavy bottomed saucepan, melt the butter. Then add chopped apples, sugar, cinnamon and nutmeg. Cook over medium heat until apples are tender, about 8-10 minutes. Remove from heat, add cornstarch, stir and set aside to cool.
6. Assembly: preheat oven to 375F (190C).
7. On a floured surface roll out the dough to a 1/8 inch (3mm) thick. Using a round cutter, cut out 4-inch (10 cm) circles.
8. Place 1-2 tablespoons of the apple mixture in the center of the circles. Brush the edges of the circle with beaten egg and fold the dough over the filling and seal the edges with a fork. Refrigerate the dough for 20-30 minutes.
9. Brush the pies with egg wash, then, using a paring knife, cut a few small slits on the top of each hand pie, then sprinkle with sugar (optional).
10. Bake for 20-25 minutes or until golden brown. Allow to cool slightly before serving.
Equipment I used in this video:
Measuring Cups an Spoons in Rose Gold:
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How To Make DUTCH APPLE PIE | Apple Crumb Pie Recipe
This homemade Dutch Apple Pie is a showstopping holiday-worthy dessert. It is everything you love about Classic Apple Pie with a buttery crumb topping.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR THE APPLE PIE:
►1 disk of pie dough (1/2 of our pie dough recipe).
►2 1/4 lbs granny smith apples (6 medium apples)
►1 tsp cinnamon
►8 Tbsp unsalted butter
►3 Tbsp all-purpose flour
►1/4 cup water
►1 cup granulated sugar
INGREDIENTS FOR THE CRUMB TOPPING:
►1 cup all-purpose flour
►1/4 cup packed brown sugar
►2 Tbsp granulated sugar
►1/4 tsp cinnamon
►1/4 tsp Salt
►8 Tbsp (1/2 cup) unsalted butter, room temperature
►1/2 cup chopped pecans
???? PRINT RECIPE HERE:
???? PRINT PIE CRUST RECIPE:
WATCH OUR ORIGINAL APPLE PIE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:30 How to make a pie crust
0:45 Rolling out pie crust
1:50 Peeling and coring apples
2:07 Using an apple peeler
3:11 Mixing apples with cinnamon
3:33 Making apple sauce
5:03 Making crumble topping
5:56 Putting everything together
6:42 How to bake Dutch apple pie
7:14 Letting pie cool to room temperature
7:32 Taste Test
9:30 Describing apple pie
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#natashaskitchen #dessert #applepie
Crispy APPLE PIE Recipe
Crispy APPLE PIE Recipe. This apple pie recipe with a crisp butter crust surrounding a perfectly sweet, tender cinnamon apple filling bursting with flavor.
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Beth's Foolproof Apple Pie Recipe
Learn how to make a foolproof American Apple Pie using my Top 10 Tips! This is a great pie recipe for Thanksgiving or any fall-themed occasion.
#entertainingwithbeth #ThanksgivingRecipes #ApplePie
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MORE GREAT THANKSGIVING DESSERTS!
French Apple Tart
Pumpkin Pie with Marshmallow Topping
Easy Pear Tart
Apple Walnut Tart
S'more Pie
THE 10 FOOLPROOF TIPS!
TIP#1: Refrigerate dough at least 3 hours to avoid shrinkage while baking
TIP#2: Use cornstarch as your thickener
TIP#3: Use the right apples. Granny smith! Otherwise too much juice, too watery
TIP#4: Sprinkle the bottom of the crust before adding apples to avoid soggy bottom syndrome
TIP#5: Freeze pie 5-10 mins before baking to also avoid shrinkage
TIP#6: Brush very lightly with egg white for best color, before baking
TIP#7: Bake at 375F. Perfect temp for slow, even browning and ability to cook the apples. And at this temp no need to cover the crust with a pie shield
TIP#8: Add a sprinkling of Tubinado sugar at 35 mins mark for even browning
TIP#9: Do not remove from oven until you see the juices bubbling (this means the cornstarch is activating and creating a syrupy congealed filling)
TIP#10: Make pie the day before serving to allow to rest 24 hours to set.
BETH’S FOOLPROOF APPLE PIE RECIPE
Serves 8
(Print Recipe + Tips Here:
INGREDIENTS:
2 ½ cups (300g) all-purpose flour
3 tbsp (38g) sugar
½ tsp (2.5ml) salt
1 cup (240g) butter, diced
½ cup (120ml) ice water
Filling:
7 cups (1050g) sliced Granny Smith apples
¾ cup (150g) white sugar
½ tsp (2.5ml) cinnamon
¼ tsp (1.25ml) nutmeg
1 tbsp (15ml) fresh lemon juice
2 tbsp (15g) cornstarch + 2 tsp (10ml) for sprinkling
1 tbsp (15g) butter, diced
Garnish:
1 Egg white
A sprinkle of raw turbinado sugar
METHOD:
Place flour, sugar salt in a food processor and pulse until combined. Add butter and pulse until a coarse meal forms. Add water and pulse until a dough forms.
Divide dough into 2 equal sized balls, flatten into disks and wrap in parchment paper. Refrigerate 3 hours or overnight.
For the filling, combine apples, sugar, cinnamon, nutmeg, lemon juice and cornstarch. Toss to combine.
Preheat oven to 375F (190C)
Roll out 1st dough ball into a large circle, using your pie plate as a guide. Circle should be at least 3 inches wider than the bottom of your pie plate to accommodate a deep dish pie. Fit dough into bottom of plate. Sprinkle the bottom of the crust with 2 tsp of cornstarch to coat the bottom and serve as a “moisture barrier”. Add filling. Pack filling down to an even layer making sure there are no large air pockets.
Roll out 2nd dough to an equal sized circle. Place on top of pie, adjust so circles roughly line up, then trim dough with kitchen shears all the way around pie so only a 1-inch over hang remains. Fold edges under ½ inch (13mm). Crimp dough to seal.
Place pie in freezer for 5-10 minutes to firm up. Before baking cut 4 large slits and 4 small slits (in between the large slits) in a start-burst pattern in the center of the pie to allow steam to escape. Lightly brush top of pie and crust with egg whites. Place pie on a cookie sheet.
Bake pie for 35 mins, then sprinkle turbinado sugar on top. And continue baking for 20-25mins more until pie is golden brown and juices are bubbling.
NOTE: Allow pie to rest for 24 hours at room temperature before serving. This will allow pie to fully set and congeal. To serve, place in a 300F (150C) oven for 15 minutes to serve warm, top with vanilla ice cream.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Apple Pie | Best Homemade Pie Recipe | Divine Taste With Anushruti
Learn how to make Apple Pie , a yuumy and tasty pie recipe by Anushruti only on Rajshri Food!
Pies are loved by everyone and it's a treat when they are filled with the goodness of apples. Follow Chef Anushruti as she takes you through the recipe of the delicious, soul -satisfying Apple Pie!
For the pie crust
Ingredients:
- 280 gm (2 cups) plain flour
- pinch of salt (if using unsalted butter)
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 4 tbsp fine sugar
- 150 gm (3/4 cup) cold butter, cubed
- 1/4 cup cold yogurt
- milk for the glaze
- sugar for sprinkling
For the filling:
Ingredients:
- 6 apples, peeled, cored and thinly sliced
- 55 gm (1/2 cup) brown sugar
- 55 gm (1/2 cup) regular sugar
- juice of 1 lime
- 1 tsp cinnamon powder
- 1/2 cup water, divided
- 2 tbsp cornflour or cornstarch
Method:
- In a bowl, put in the flour, salt if using, baking powder, soda and sugar and mix well with a whisk. -Mix in the cold butter and using a pastry blender or with your hands, cut the cold butter into the flour by rubbing the butter into the flour until the mixture resembles bread crumbs. You could also use a food processor to do the same.
- Mix in the yogurt and knead gently until the mixture comes together to form a ball. Use a few drops of cold water if the pie dough feels a little dry. Don’t knead the dough for more than a few seconds. Cover the pie dough with cling film or foil and chill in the refrigerator for 30 minutes to 2 hours.
- In a medium sized saucepan, place the apples, sugars, lime juice, cinnamon powder and the water, reserving 2 tbsp of water for later use and cook on medium heat until the apples are cooked through.
- Once the apples are cooked, mix the cornflour with the reserved water to form a paste and add this paste into the apple mixture. Cook on low heat until the liquids thicken and form a smooth mixture. allow to cool.
- Pre heat the oven to 200C/430F.
- Bring out the pie dough from the refrigerator and roll out two-thirds to line an 8” (20 cm) regular pie dish. Make sure that the dough is quite cool when you roll or else it would tear. Prick with a fork all over and place in the refrigerator for ten minutes.
- Place the pie dish in the preheated oven and cook for 15 to 20 minutes until the pie base is lightly golden brown in colour.
- Remove the pie dish from the oven, cool for a about five minutes and place the prepared pie filling over it.
- Roll out the remaining pastry and cover the pie. Seal the edges over the already browned prebaked pie dough by making a fluted pattern with your fingertips or with the help of a fork. Make some slits in the centre of the pie for air to circulate while the pie bakes. This also prevents the filling from turning into a soggy mess.
- Give the pie a milk wash, by brushing the top of the pie with milk, sprinkle some sugar all over and bake again for about 20 to 25 minutes, until the pie is golden brown.
- Cool completely before cutting and serving a slice of this gorgeous pie!
Host: Anushruti RK
Copyrights: Rajshri Entertainment Private Limited
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