Apple Pie Baked Oats #shorts #fallrecipes
#shorts #applepiebakedoats #healthybreakfast
Apple Crisp, Apple pie, Apple streusel, I love it all... Today I'm showing you how to make apple crisp baked oats, the perfect, easy, healthy fall breakfast. I hope you love it!
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In this video Nicole Renard shows you how to make Apple Pie Baked Oats as a healthy fall breakfast option!
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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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Professional Baker Teaches You How To Make APPLE PIE!
Blue Ribbon Apple Pie are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch pie
Ingredients
Pie Dough
2 ½ (375 g) cups all-purpose flour
1 Tbsp (12 g) sugar
1 tsp (5 g) salt
3 Tbsp (45 ml) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 ml) cool water
2 tsp (10 ml) white vinegar or lemon juice
Pie Filling
6 cups peeled and sliced mixed apples, (such as Mutsu, Granny Smith, Royal Gala, Honey Crisp, Cortland or others) – about 5 medium apples
1 Tbsp (15 ml) fresh lemon juice
½ cup (125 ml) granulated sugar
1/3 cup (70 g) packed light brown sugar
1 tsp (3 g) ground cinnamon
¼ tsp (1 g) ground allspice
¼ tsp (1 g) ground nutmeg
1 recipe Double Crust Fruit Pie Dough
2 Tbsp (12 g) rolled oats
2 Tbsp (30 g) unsalted butter
1 egg mixed with 2 Tbsp (30 ml) water, for brushing
sugar and cinnamon, for sprinkling
Recipe
1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour.
3. Preheat the oven to 400 F(205 C).
4. Toss the sliced apples with the lemon juice. Place half of the apples in a sauté pan or saucepan and heat over medium heating, until some of the juices cook out and the apples soften, about 10 minutes. Remove the apples from the pan using a slotted spoon and stir with the remaining uncooked apples to cool.
5. In a separate bowl, stir the granulated sugar, brown sugar, cinnamon, allspice and nutmeg to blend, then stir this into the apples and set aside.
6. Pull out the dough from the fridge 15-30 minutes before rolling. On a lightly floured surface, roll out the first disk of dough into a circle just less than ¼-inch thick. Dust a 9-inch pie plate with flour and line the plate with the pastry. Sprinkle the bottom of the shell with the oats (this will help absorb any excess juices). Spoon the apple filling into the shell and dot with the butter. Roll out the remaining disk of dough to the same thickness and place over the apples. Trim any excess dough and pinch the edges of the crust together, created a fluted edge. Brush the pastry with the egg wash. Stir a little sugar and cinnamon together and sprinkle generously overtop. Use scissors to snip opening in the top crust to allow steam to escape.
7. Place the pie on a parchment-lined baking tray and bake for 10 minutes at 400 F (205 C). Reduce the oven temperature to 375 F(190 C) and continue to bake for another 40 to 50 minutes, until the crust is golden brown and the filling is bubbling. Cool the pie for at least 2 hours before slicing to serve.
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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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