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
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 |
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The Warm American Apple Pie
Thank you for watching my video,
The Warm American Apple Pie
In this video, I'll walk you through,
The best recipe for American apple pie.
Apple Pie Ingredients:
2 lb apples
1 tsp cinnamon
1 butter stick
3 tbsp flour
1/4 cup water
1 cup sugar
1 egg , + 1 tbsp sugar
2 pie crust
Melt butter, add flour and cook for 1 min on low heat. Add sugar and water, continue to cook for 3 more minutes. Set aside
Clean and peel apples, slice. Sprinkle with cinnamon, mix, add sauce. Assemble pie as shown in the video, brush with egg wash and bake 15 minutes at 425F, then switch to 350F and continue to bake 45 more minutes. Let pie cool for about 1 hour.
American Pie, 1999
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American apple pie recipe
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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Apple Pie From Scratch
FULL RECIPE:
Here is what you'll need!
Apple Pie From Scratch
INGREDIENTS
Pie Dough
2½ cups flour
1 teaspoon salt
1½ sticks butter, cold and cut in cubes
4-8 tablespoons ice water
Filling
2½ pounds Granny Smith apples, cored and sliced
¾ cup sugar
2 tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ lemon
1 egg, beaten
1 tablespoon sugar
Vanilla ice cream
PREPARATION
Preheat the oven to 375°F/200°C.
In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
Gradually add in ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and lemon.
Mix until combined and all apples are coated. Refrigerate.
On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch thick.
Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
Pour in apple filling mixture and pat down.
Roll the other half of the dough on top.
Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
Brush the pie with the beaten egg and sprinkle with the sigar.
Cut four slits in the top of the pie to create a vent.
Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
Allow to cool completely before slicing.
Top with ice cream and enjoy!
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MUSIC
Soho Strut
Licensed via Warner Chappell Production Music Inc.
Created by
The Best Apple Pie Recipe | Melissa Clark | NYT Cooking
Get the recipe:
Have no fear, Pie Queen Melissa Clark is here! Over the past six months, Melissa was hard at work in her kitchen tweaking, improving and possibly perfecting three iconic Thanksgiving pies: apple, pecan and pumpkin. Over the next three weeks, she’ll show us how to make each pie, imparting her pie wisdom to us along the way. First up is Melissa’s Best Apple Pie.
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apple pie filling! made an apple pie sundae ☺️