Deep Dish All-American Apple Pie | 40 Best-Ever Recipes | Food & Wine
Of the dozens of apple pie recipes published in the past 40 years, this is hands-down the best. It comes as no surprise that it’s the creative genius of pastry queen Rose Levy Beranbaum, who penned some of the most reliable baking books still on shelves today. This pie gets its intensely apple-y flavor from macerating the apples in sugar for an hour. The liquid drained from the apples is simmered with a hit of butter until a syrup forms. That rich syrup is mixed with the apples, piled into the crust, and baked until tender and delicious. The pie is excellent the day it’s made, but even better the next day. Interestingly, this pie was developed to be “slimmer, trimmer, but just as tasty” as its double-crusted counterpart. “bigger is not necessarily better, and neither is sweeter,” said Beranbaum. Not convinced? Try a slice. You’ll see.
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Classic homemade Apple Pie Recipe (Step-by-Step) | HowToCook.Recipes
Classic American apple pie recipe like grandma use to make with tender warm apples in a sweet flaky pie crust. The perfect holiday dessert!
View FULL Step-by-Step recipe here:
Ingredients:
1 Frozen pie dish (deep dish)
1 Pie crust for topping
1 1/4 lbs honey crisp apples cored, sliced, peeled
1 1/4 lbs granny smith apples cored, sliced, peeled
3/4 cup white sugar
1/4 cup brown sugar
2 tbsp flour
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 lemon
1 tsp lemon zest
1 tsp vanilla extract
1 egg beaten
1 tbsp sugar
1 tbsp butter
1 tub vanilla ice cream
Instructions:
1. Preheat oven to 375F. Take frozen pie crusts from the freezer and allow to thaw in the fridge.
2. In a large mixing bowl, combine the sliced apples, sugar, flour, salt, cinnamon, nutmeg, lemon juice, lemon zest, and vanilla extract. Mix until all apple slices are coated in the mixture.
3. Once pie crust is thawed, use a fork to poke holes in the bottom of the crust. Fill the crust with the apple filling. Place pie crust on top and press the fork down along the edge of the crust to seal. Brush the pie with the beaten egg and sprinkle with the tablespoon of sugar. Cut four slits into the top of the pie to create a vent.
4. Bake the pie for 50-60 minutes until the crust is golden brown. Allow to cool before slicing, top with vanilla ice cream and serve.
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American Apple Pie
Today we cook this beastly American Apple Pie. The apple cake baked according to the authentic American recipe.
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INGREDIENTS
For the apple pie:
- 2 sheets of shortcrust dough
- 1 kg Granny Smith apples
- 125 g sugar
- 3 tbsp. fine corn flour
- 1 tsp. cinnamon powder
- ½ lemon
- 25 g butter
To decorate:
- 1 egg
- Sugar
- Vanilla ice cream
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DIRECTIONS
1. Peel the apples and cut them into large cubes. Place in a bowl and pour in the lemon juice, sugar and cinnamon. Mix and marinate for 30 minutes.
2. After this time, drain the juice released by the apples and add the melted butter and fine cornmeal.
3. Roll out a sheet of shortcrust dough, place it on the greased mold and pour the apples over the dough. Roll out the second dough disc, cut equal strips and place on top of the apples forming a lattice.
4. Seal at the ends, brush with beaten egg and sprinkle sugar on top. Bake at 180ºC for 1 hour and serve warm with a scoop of vanilla ice cream.
Classic American Apple Pie Recipe
Learn all the tips and tricks on how to bake a classic American apple pie in this recipe video featuring Chef Yvonne Ruperti, Lecturing Instructor at The Culinary Institute of America, Singapore.
Try the recipe here:
43. All American Apple Pie recipe
Follow me on Facebook facebook.com/letsmakefoodfromfood
Follow me on Instagram Michelle Ullmann (@letsmakefoodfromfood) • Instagram photos and videos
Apple Pie
INGREDIENTS
9 small honey crisp apples (or 6 large)
1 tbsp apple cider vinegar
2 tbsp vanilla extract
⅓ cup sugar
⅓ cup brown sugar, lightly packed
3 tbsp unbleached flour
1 tsp cinnamon
¼ tsp nutmeg
1 egg white
2 pie crusts
Whip Cream
1 cup heavy whipping cream
½ tsp. Vanilla extract
1 heaping tbsp confectioners sugar (powdered sugar)
TOOLS
Large Bowl
Spatula
Measuring cups/spoons
Knife
Peeler
Apple slicer (optional)
Pie pan (affiliate link)
Brush
Small Bowl
Whisk (affiliate link)
INSTRUCTIONS - preheat your oven to 375 degrees
1. Peel and core all your apples.
2. Thinly slice the apples, and place them in a large bowl.
3. Add the apple cider vinegar, then toss the apples well to prevent browning. You can also use lemon juice if you don’t have any ACV.
4. Add in the sugars, vanilla extract, flour, cinnamon, and nutmeg, mix well.
5. In a prepared pie crust, add in your apple mixture.
6. Slice the second pie crust into strips to make your lattice crust on top, or simply lay it on top and create 4 large slits.
7. Press the edges of the pie crusts together and trim off any excess.
8. Whisk the egg white, then brush it on top of the crust.
9. Cover just the edge of the crust with foil to prevent it from burning.
11. Bake for 25 minutes, then remove the foil. Bake for an additional 25 minutes.
12. Allow to cool before slicing.
LINKS
Main Channel link Lets Make Food From Food with Michelle Ullmann - YouTube
Apple Cider Vinegar
Pie Crust
Vanilla Extract
Production Credit: Bored Puppy Productions
Logo Credit: Saphyre Fish
Music Credit with our thanks:
YouTube Studio
Track: Sweet Relief
By: Zachariah Hickman
YouTube Studio
Track: Carmelized
By: Craig MacArthur
YouTube Studio
Track: American Idle
By: RKVC
All American Apple Pie
I absolutely love an apple pie. It’s so cozy, so fall and this one is so incredibly easy!
8-10 assorted apples
1 dL (½ cup) sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
Pinch of salt (optional)
Splash of vanilla extract (optional)
1 leamon (for the acidulated water)
2 rounds of pie dough - 3:2:1 Pie Crust
Begin with your apples. I use the three box method. Fill two boxes with cold water and squeeze half a lemon into each. Begin to peel. Place your peeled apple in one of the boxes with acidulated water so it doesn’t brown. Once you’ve peeled your apples begin to slice them. I like to keep them quite thick but you can do thinner if you’d like.
Once you’re done slicing, strain out the water. Into a large pot mix the apples with 1 deciliter sugar, 1 teaspoon cinnamon and 1 tablespoon cornstarch. Place on the stove on medium high heat. This does need to be babysat a bit. You need to stir almost continuously so nothing burns. Also, just to add, if you’d like a sweeter filling, double the sugar. We want to cook the apples until they are Al dente basically.They will continue to cook a bit in the oven of course but by precooking we don’t get a giant empty dome of pie crust on top of a filling that has shrunk. Once they are just cooked, set to the side to cool.
Next, prep your pie shell. Take one round of pie dough and begin to roll it out. Make sure you are constantly touching your dough while you’re rolling it out. Don’t let it stick to the table and make sure it’s an even thickness. Line your pie form and trim off the excess, wrap your scraps in plastic and put in the fridge for later. Also place the bottom in the fridge while you work on the top.
Roll out the second round of pie dough to the same thickness as the bottom. Cut out your leaf shapes and place on a parchment lined tray. Let harden in the fridge for about 30 minutes.
Once everything is cool, pour your filling into the pit bottom. Place the leaves on top in a cute way. Brush with egg wash, sprinkle with sugar and pop in the oven. Bake at 400F/200C for 45 minutes-ish or until bubbling and golden brown. WATCH YOUR PIE, don't let it burn like I did ????
Once baked, let cool completely. Serve with ice cream, whipped cream, or straight up
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P.s. to play a fun game, take a sip every time I say the word apple hahah