How To make Apples Apple Pie

4 Levels of Apple Pie: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Penny from the Institute of Culinary Education - to bake us a fresh apple pie. After each of them had presented their creation, we asked food scientist Rose to review their work. Which pie is the apple of your eye?

Check out the level 3 recipe on the ICE blog:

Emily is on Instagram at @emilyslamduncan
Follow Beth at @bethdimino
Follow Chef Penny at @penny.stankiewicz

Follow the Institute of Culinary Education here! @iceculinary

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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 |
Music promoted by
Creative Commons Attribution 3.0 Unported License

Mini Apple Pies!

#shorts

Make This Apple Pie Filling for your Pies & Tarts

Print the Recipe:

Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.

Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.


Music Used:
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ITEM ID: 66582698
By: tonyanthony

Its All Greek
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By: LowNotes


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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.

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Homemade Apple Pie - 3 POUNDS OF APPLES, Easy Oil Crust

Jenny's deep dish apple pie uses 3 pounds of apples and an easy oil crust.

Crust:

2 1/2 cups all purpose flour
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
1/8 teaspoon nutmeg
3 pounds apples, cut into 3/4-inch thick slices (9-10 cups) – I use Granny Smith
(a Tablespoon of milk + a Tablespoon of sugar for topping)

CRUST:
1. Preheat oven to 400° F.
2. Combine flour, sugar, and salt in a bowl.
3. Stir in milk & oil all at once and combine using a fork. Shape into a ball by hand.
4. Divide dough in two. Shape each into a 5-inch disc. Wrap one in wax paper.
5. Roll the other half between floured wax paper into a 12-inch circle and place into the ungreased pie pan. Patch where needed, trim edges, and add leftover dough to the other half.
6. Refrigerate both while you prepare filling. (Do not put the other half of the dough inside the pie pan)
FILLING:
1. Combine sugar, tapioca, and spices in a large bowl.
2. Peel, quarter & core apples. Cut into 3/4-inch slices.
3. Stir apples into the tapioca mixture and place in prepared pie pan.
4. Roll top pastry between floured wax paper and place on top. Trim or flute edges.
5. Brush top with milk & sprinkle with sugar, avoiding the rim of the pastry.
6. Poke about 12 slits in the top using a sharp knife. Cut out a 1/2-inch circle in the center to release steam. Place on baking sheet in case of spills.
7. Cover the rim with a pie ring or foil. Bake for 50-55 minutes until crust is golden. Cool completely.

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