How to make a moist Cinnamon Apple Cake! Recipe #Shorts
How to make a moist Cinnamon Apple Cake! Want to make simple recipes? My new shorts series takes you through some simple, decedent, indulgent recipes! The videos take less than1 minute to watch and you can find a written list of ingredients on my Fitwaffle and Fitwafflekitchen instagram! I hope you enjoy, and don't forget to give some love in the comments if you like it!
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How to Make the Easiest Apple Crumble with Julia Collin Davison
Host Julia Collin Davison bakes the easiest-ever Apple Crumble.
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DUTCH APPLE PIE | How To Make Apple Pie | Homemade Pie from Scratch | Juicing Peaches
Homemade Dutch Apple Pie is a fall almost classic recipe. Take your apple pie game to the whole next level with a made from scratch crust and soft delicious apples covered with a magic of sugar and butter. The smell, the taste and texture of this pie is so absolutely incredible, pare it with your favorite vanilla ice cream or/and caramel.
This Dutch Apple Pie is baked in the Paper Bag. Pretty weird, but don't worry... Keep it closed and keep it away from the oven heat ring to let your pie bake in its own flavorful sauna. Paper bag keeps the sugar top from burning and melting, letting the pie bake through evenly, keeping the top soft but with a little bit of crunch.
Ingredients you will need:
1. Crust:
- 1 1/2 cup flour
- 1 1/2 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup olive oil
- 2 tbsp milk
2. Apple filling:
- 5-6 apples
- 2 tbsp flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp almond extract
3. Pie topping:
- 1 cup brown sugar
- 1/2 cup butter, cold
- 1/2 cup flour
- 1/4 tsp salt
PLEASE REMEMBER: KEEP PAPER BAG AWAY FROM THE OVEN RING TO PREVENT IT FROM BURNING. BE VERY CAREFUL.
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Carla Makes Pie Crust | Bon Appétit
When it comes to making a perfect pie crust, flakiness is key. Here are the Bon Appétit test kitchen's inside tips to making the dough of your dreams.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Carla Makes Pie Crust | Bon Appétit
How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
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How to Bake a Dutch Apple Pie | Food Network
This classic apple pie is topped with a sweet and crunchy streusel.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Dutch Apple Pie
Recipe courtesy of Food Network Kitchen
Total: 7 hr 30 min
Prep: 1 hr 30 min
Inactive: 4 hr 40 min
Cook: 1 hr 20 min
Yield: 6 to 8 servings
Level: Intermediate
Ingredients
Dough:
2 1/2 cups all-purpose flour, plus more for the work surface
4 teaspoons granulated sugar
1/4 teaspoon fine salt
14 tablespoons cold unsalted butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
Filling:
2 tablespoons fresh lemon juice
3 pounds baking apples, such as Golden Delicious, Cortland or Mutsu
2/3 cup granulated sugar
4 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Generous pinch freshly grated nutmeg
Streusel Topping:
1 cup all-purpose flour
1/2 cup light brown sugar
1/4 teaspoon fine salt
6 tablespoons unsalted butter, at room temperature
1/2 cup chopped walnuts
Directions
For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg, and pulse until the dough just comes together. (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.
For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and granulated sugar to the bowl with the lemon juice, and toss.
Melt the butter over medium-high heat in a large skillet. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to extract as much liquid as possible. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.
Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)
For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the walnuts.
To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough disk into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)
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How to Bake a Dutch Apple Pie | Food Network