Apple Pie Recipe (Part 2 of 2) - HoneysuckleCatering
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Apple Pie is the ultimate American Classic! Sunset Food Editor Margo True shows us how to make one!
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To see the Pie Dough recipe, watch:
Recipe by Margo True
Ingredients:
- 3-3 1/2 lbs. apples (6 large or 7 medium), a mix of sweet ones like Fuji or Honeycrisp and tart types like Granny Smith
- 1/2 cup sugar
- 2 tbsp. flour
- 1 tsp. cinnamon
- ½ tsp. nutmeg, freshly grated if possible
- ¼ tsp. each ground allspice (optional) and salt
- 1 tbsp. fresh lemon juice
- 2 tbsp. unsalted butter, cut into thin slices
Directions:
To make the dough, watch our Pie Dough Recipe:
Make filling (not more than an hour before baking): Peel the apples. Core them by slicing off the cheeks around the core. (The core is the cook's treat!) Trim any stray bits of peel from the cheeks. Cut the tart apples into 1/8-in.-thick slices and put in a large bowl. Core and cut the sweet apples into slightly thicker slices and add to bowl. You should have about 9 cups of slices.
Whisk together 1/2 cup sugar, the flour, cinnamon, nutmeg, allspice if using, and salt in a small bowl. Sprinkle over apples and mix gently with your hands to combine. Sprinkle on lemon juice and mix again.
Roll dough: Remove chilled dough disks from fridge and let warm up slightly-until you can indent them with the push of a fingertip, about 15 minutes. This is especially important when you use coconut oil, because it gets very hard when chilled and then is difficult to roll.
Roll out 1 disk on a lightly floured work surface (or use a floured pie bag, or roll between 2 sheets of parchment paper) until 1/8 in. thick and 2 inches wider than the top of your pie pan. Use a long thin spatula to loosen it underneath, then ease it into pan. Trim dough, leaving a ½-in. overhang. Chill bottom crust while you roll out top crust the same way (you can chill both for up to a day, and freeze up to 5 days, well wrapped in plastic wrap).
Fill pie: Preheat oven to 450° with racks set on the two lowest rungs. Pour apples into pie shell, scatter evenly with sliced butter, and place top crust over apples. Fold edge of top crust over edge of bottom crust so it's flush with pan rim. Crimp the edge to seal by holding your right forefinger and thumb in a U shape against the outer edge of the crust, then poking crust between them with the forefinger of your left hand. Or you can seal by pressing the edges together with the tines of a fork.
Slash a few decorative steam vents in top crust. Brush with milk, water, or beaten egg to give it a gloss, and sprinkle with sanding sugar.
Bake the pie: Set pie onto the second-to-lowest rack and slide a rimmed, foil-lined baking sheet underneath it, on the bottom rack, to catch any dripping juices. Bake pie at 450F for 20 minutes, then reduce heat to 350°. Bake until the pie is a medium golden brown and apples feel tender when you slide a sharp knife into a vent, at least 40 minutes more. Let cool at least an hour before serving (if you want the slices to hold together, cool until barely warm, about 3 hours).
Pie Shield:
A Sincere Thank You to Margo True
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Music by Aaron Prim
© 2014 Honeysuckle Catering. All Rights Reserved.
Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. easy recipe by honeysuckle Recipes - Topic
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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Paper Bag Apple Pie Recipe
This is my great grandmother’s pie recipe. True story: when I met the Golden Ratio’s dad I made him this pie. He loved it and I have made him a pie every week for the last 6 years and counting because pie = love.
For the pie filling
6 apples
½ c sugar
2 T flour
1 T cinnamon
For the topping
½ c butter
½ c flour
½ c sugar
Cut the apples into chunks or thin slices. Mix well with the sugar, flour, and cinnamon. Heap these into a pie crust. Arrange them so hopefully nothing falls out. It will look super heaped up, but the apples cook down, so don’t worry.
For the toping, combine all the ingredients. If you have a stand mixer or food processor, you can combine it that way. If not, cut in the butter with a pastry blender or two knives until mixture is coarse, like cornmeal. Sprinkle this mixture evenly over top of pie and pat it down to keep it in place.
Slide pie into a brown paper grocery bag. Fold the open end under. Put the whole bag in the oven. Bake at 425 for 90 minutes. You might want to place a cookie sheet on a rack under the bag to catch drips. The bag might get a little brown, but I promise it won’t catch on fire (but be smart – don’t let it touch the heating elements obviously).
When it's done, very carefully, remove the bag from the oven. Don’t tilt it or the delicious pie juices will spill out. Split the bag open and let the pie cool.
Brown Paper Bag Apple Pie/Dutch Apple Pie/Amish Apple Pie
This apple pie is so good! You have to try this recipe.
Brown Paper Bag Apple Pie
Please check my pie crust recipe here:
For crumb topping you will need:
1/3 cup sugar
1 cup flour
1 cup almond flour
1 stick/8 oz/½ cup melted butter
couple shakes cinnamon
Make you pie crust , roll it out to cover the bottom of pie dish.
Cover with plastic wrap and refrigerate until apple filling is made.
For Apple filling:
6-7 med Golden Delicious Apples(peeled,cored and thinly sliced)
2 tbs lemon juice
1/3 cup raw sugar or light brown sugar
1 ts cinnamon
4 ts tapioca flour
Some freshly ground nutmeg
Mix it all together.
Take your Pie crust out of the fridge.
Transfer apple filling.
Cover the top with crumb topping.
Decorate with little cutouts.
Put your pie in the brown paper bag. Set the bag onto the baking sheet and bake at 350°F(180°C) for 90 minutes.
After baking is done, remove paper bag and put back in the oven(uncovered) for 5-8 min at 425°F(220°C) for top to brown.
Let you pie cool completely.
Slice and enjoy!
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Nastassja:)
Elegant Farmer 3 lb. Bake-In-Bag Gourmet Apple Pie on QVC
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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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Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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By: LowNotes
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