How To make Doublecrust Apple Pie
Sour Cream Dough for a 2crust pie
above Filling: 3 pounds firm :
tart apples, such
as Granny Smith, Pippin, or golden Delicious 3 tablespoons unsalted butter
1 tablespoon lemon juice
2/3 cup sugar
1 teaspoon ground cinnamon
Egg wash: 1 egg well beaten with a pinch of salt 1 teaspoon sugar for finishing the top of the pie -- optional
Peel, halve and core the apples. Cut each half into 5 or 6 wedges. Melt the butter in a wide, shallow, slopingsided pan over medium heat. When the butter begins to sizzle, add the sliced apples and cook, tossing or gently stirring, until they begin to sizzle about a minute. Add the lemon juice and sugar and continue to toss or gently stir often until the apples are tender, but still fairly firm about 5 minutes longer. If the appleshave exuded a large quantity of juice, they will reabsorb it as they cool. Pour the filling out into a nonreactive pan, or a pan lined with plastic wrap, on which the apple slices will fit in a single layer. Sprinkle with the cinnamon and let cool. Set a rack at the upper and lower thirds of the oven and preheat to 400 degrees. Roll out the bottom crust and arrange in pan. Pour the cooled filling into the bottom crust. Roll out the top crust for double crust pie. Cut several slashes in the top crust and carefully brush with egg wash. Be careful not to leave puddles of liquid on the crust. If you wish, sprinkle the top crust with sugar. Place the pie in the oven on the lower rack and lower the temperature to 375 degrees. Bake the pie for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 minutes, move the pie to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack.
How To make Doublecrust Apple Pie's Videos
How To Make A Pie Crust for a Double Crust Pie
I hope you like this video I made on how to make pie crust! There will be a couple of pie recipes coming up within the next few weeks, so hopefully it's helpful :-)
You can find more detailed recipes for both double and single crust pies here:
The Perfect Apple Pie Recipe | Paul Hollywood's Easy Bakes
My delicious Apple Pies, for the full list of ingredients and instructions, see below|:
For the pastry:
275g plain flour
2 tbsp icing sugar
140g cold butter, cut into dice
3-4 tbsp cold water
For the filling:
2 large cooking apples (eg Bramley), peeled, cored and sliced ,I peel quarter then core and slice about 4cm long x 1/2cm
2 eating apples –pink lady or braburn
25g unsalted butter
Juice of a lemon
4 tbsp caster sugar
1 tbsp caster sugar for the top of the pies
Begin by making the pastry. Mix the flour and icing sugar together in a bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs.
Work in just enough water to bring the pastry together. Gently knead into a ball. Wrap and place in the fridge to rest while you make the filling.
Peel and core the apples, reserving both the core and apples. Chop the cooking apples into chunks approx 4cm x ½ cm. Slice the eating apples into ½ slices. Squeeze lemon juice over the prepared apples to prevent browning. Place the cooking apples into a pan with the butter, sugar and lemon juice. Cook slowly stirring occasionally until the apples fall but still hold their shape. Leave to cool.
Fold the sliced eating apples into the cooked apple.
Heat your oven to 200°C and have a muffin tray ready.
Lightly flour your work surface and roll out the pastry to 2-3mm thick. Cut out 12 circles and line the muffin tray. Gather the off cuts and re roll the pastry cut out 12 smaller circles for the lids.
Spoon the cooled apple filling into the lined muffin cases. Top with the lids and gently seal the edges together.
Make three slits in the top to let the steam out. Sprinkle with caster sugar
Bake for 20 minutes until golden brown. Leave to rest for 15minutes. Enjoy with ice cream, cream or custard.
#PaulHollywood #EasyBakes #ApplePies
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Claire Saffitz's Favorite Apple Pie Techniques
The one and only Claire Saffitz brings her incredible baking skills to our kitchen to show us all the tips and tricks for making the very best apple pie! Sharing knowledge from her new book, What's For Dessert, Claire takes us through her butter chopping technique, shaping the dough and laying it into the pie pan, combining the apple mixture with a hint of orange zest, placing the apples strategically into the pie pan, wrapping with the top crust, and baking until it looks about as good as a dessert possibly can. Follow along and try it out for yourself!
Apple Pie recipe from Claire's new book:
Buy a copy of What's For Dessert:
Vietnamese Cinnamon:
Bees Wrap:
Rolling Pin:
Vanilla Extract:
BONUS: Claire's Walnut & Oat Slab Pie recipe:
Chapters
0:00-1:04: Introduction to Claire Saffitz and her new book: What's For Dessert
1:05-2:28: Pie Dough principles and Step 1 - starting off with dry ingredients
2:29-4:33: Step 2 - Add the cold butter and ice water, and break up butter into the flour
4:34-5:48: Step 3 - Combine the mixture on the counter and CHOP!
5:49-8:19: Shape the dough into a square, then divide and stack it, and repeat
8:20-9:03: Divide the dough into portions for apple pie, and shape into rounds
9:04-11:37: Step 4 - Wrap and chill the rounds of dough
11:38-14:32: Step 5 - Roll out the chilled dough and fold, then place into pie pan
14:33-15:48: Step 6 - Press the dough into the edges of the pie pan
15:49-18:51: Step 7 - Make the apple filling
18:52-22:51: Step 8 - Pie ingredients, assemble! Apples in the pan and top crust laid and pinched
22:52-23:29: Step 9 - Time has come to BAKE THE PIE
23:30: Slice, serve, and dig into that perfect apple pie
Apple Pie & How To Make A Double Crust
Hi all! This is my last autumn post of the year (but it works for winter too!), most likely my last pie post of the year too! I hope you like it :-) For a more detailed recipe, check out the blogpost here:
Here is the recipe for my pie crust:
CWTK - Apple Pie - Double Crust
Applepie with normal and crumble crust, the best of two worlds.
Dough:
1 dl of Flour
Some Sugar
100g Butter
Crumble Dough:
Same as above but less butter
Some oatmeal.
Filling:
6x Apples no clue what appels i used, just find some apples.
Cinnamon of your desire.
Sugar of your desire.
Make Doughs
Precook crust at 225c 2-4 minutes.
Put filling in crust, spread crumbles on top.
Cook in oven for 20-25 minutes at 225c.
Let it rest a little, DONE.
Off to Asaka / Overcast - Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Hannah Smith’s Double Crust Apple Pie | Made in Cookware
Join Hannah Smith, Executive Pastry Chef of Camp Lucy and Tillie’s (and Made In customer), in the Made In Studio as she shares her recipe for the ultimate Double Crust Apple Pie. Chef Smith teaches her technique for a homemade butter pie crust that only uses 4 ingredients and comes together by hand, no special equipment required. Then she explains her apple-filling philosophy, instructing you to taste as you go. Finally, she brings it all together to create a beautiful apple pie. Watch this video to learn Chef Smith’s secrets to making a so-good-it-looks-like-a-cartoon apple pie.
#madein #baking #applepie
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