How To make American Apple Pie
WALDINE VAN GEFFEN VGHC42A CRUST 3 c Flour
1 ts Salt
1 c Chilled shortening, lard,
-margarine or unsalted -butter; cut into bits 1/3 c Milk
1 Egg
2 tb Unsalted butter; melt
FILLING 2 1/2 lb Sweet-tart, firm apples;
-peel, core, quarter, slice -to equal 8 cups 1 tb Sugar
2 tb Flour
1 ts Vanilla
1/2 c Half and half
Sift together flour and salt in bowl of mixer fitted with paddle attachment. Add shortening and beat on low speed until mixture is consistency of fine cornmeal. Whisk together milk and egg in small bowl and pour into flour mixture. Increase speed to medium and beat until dough forms ball and pulls away from sides of bowl. Divide dough into 3 equal portions. Flatten into disks and wrap separately in plastic wrap. Refrigerate 2 portions at least 20 minutes or up to 1 day. Cover and refrigerate third portion for another purpose 2 days or freeze up to 1 month. On heavily floured surface, roll out 1 portion of dough into 1/8" thick round about 2" larger in diameter than 9- or 10" pie plate. Drape dough over rolling pin and carefully transfer to pie plate. Press in gently. Trim dough so hangs about 1/2" over edge. Fold overhang under and press against rim. Brush bottom and sides of crust with melted butter. Set aside. FILLING- Toss together apples, sugar and flour in large bowl. Add vanilla and half and half. Mix well. Spoon filling into prepared crust. Roll out second dough portion into round of about same size and thickness. Using sharp knife, cut into strips 1/2- to 3/4" wide for lattice top. Pick up 2 longest strips at center of round and cross over center of filled pie crust. Place half of strips about 3/4" apart across pie. Fold back every other strip from center and place cross strip close to center of pie. Unfold folded strips. Repeat in this manner, working from center of pie to rim, until half of pie is covered in woven pattern. Repeat on other half of pie. Trim ends of strips even with edge of bottom crust. Lift ends of strips and brush edges of bottom crust with water. Press strips gently but firmly against rim. Flute edges. Bake at 425~ 10 minutes. Reduce temperature to 350~ and bake until crust is golden and apples are tender when pierced with thin knife blade, 30 to 40 minutes. Let cool completely on rack. Invert aluminum pie plate over top and secure in place with rubber bands or string, or cover with foil. Pack in picnic basket. 536 cal; 32 gr fat; 54% fat. HEIDI HAUGHY CUSICK -----
How To make American Apple Pie's Videos
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:
Apple Pie, Homemade
Homemade Apple pie, simple & easy step by step instructions from start to finish.
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Ingredients:
Filling
1.4kg / 3lb Apples (Peeled chopped)
½ Lemon (juiced)
40g / 1½oz Brown sugar
40g / 1½oz butter
2tsp / 12g Corn flour / starch
1tsp / 6g Ground Cinnamon
½tsp / 3g Ground Nutmeg
1 Small egg (wash)
1tsp Granulated sugar (dusting)
Pastry
300g / 10½oz Plain / All purpose flour
150g / 5¼oz Cold butter (cubed)
100g / 2½oz Cold water
40g / 1½oz Granulated sugar
¼tsp Salt
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Binging with Babish - How to Make Apple Pie
Did you know that Oliver Cromwell banned the eating of pie in 1644, declaring it a pagan form of pleasure? You can find this and more fun pie facts at piecouncil.org - or join with me in the idolatrous orgy of fall flavors that is homemade apple pie.
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Apple Pie (Klassische amerikanische Apfelpastete) | Gedeckter Apfelkuchen
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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.
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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.