How to Make Elegant Farmer Apple Pie
How to Make Elegant Farmer Apple Pie. Part of the series: Healthy Ways to Prepare Apples. Making elegant farmer apple pie is something you should do in the fall when apples are abounding. Make elegant farmer apple pie with help from a nationally-recognized expert and sought-after speaker on gluten-free cooking and living in this free video clip.
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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Magical Apple Pie Baking: Unleashing the Secrets of Paper Bag Bliss!
Welcome to my YouTube channel where today, I'm uncovering the magical world of apple pie baking! In this episode, I am sharing my secret technique for creating a blissful apple pie using the unconventional method of baking it in a paper bag. Follow along as I take you on a delectable journey through the mysteries behind this extraordinary process. Prepare to be mesmerized as I reveal the step-by-step instructions for achieving a perfectly baked apple pie. Discover the wonders of baking inside a paper bag, as it helps to seal in the flavors and moisture, ensuring a heavenly dessert like no other. Watch as the paper bag transforms into a guardian of taste, imparting a unique twist to our beloved apple pie recipe. Join us as I share insightful tips and tricks along the way, divulging my secrets to creating the most scrumptious apple pie filling bursting with the sweetness of ripe apples, tantalizing spices, and a touch of magic. With my detailed guidance, even novice bakers will be able to conjure up a masterpiece. The aroma of cinnamon and sweet apples will fill your kitchen, as you witness the alchemy happening inside the paper bag. Immerse yourself in the enchanting experience, and soon, you too will become a believer in the power of paper bag bliss. Don't miss out on this captivating and educational baking adventure! Subscribe to my channel to unlock the secrets of pies and learn why I think that ALL WE NEED IS PIE. With this recipe, we say goodbye to traditional methods and embrace a new level of deliciousness with my groundbreaking paper bag technique.
RECIPE:
APPLE PIE IN A BAG
yields 9” pie
ingredients:
9” bottom crust:
1 ¼ C. flour
2 T. sugar
Pinch salt
1 stick butter, cut into pieces
¼ to 1/3 C. ice water
TOP CRUST
2 c. flour
1 c. butter, softened
1 c. sugar
pinch salt
FILLING:
4 granny smith apples + 4 honeycrisp apples,peeled, cored, and thickly sliced.
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract or vanilla paste
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 tablespoons cold unsalted butter, cut into pieces
• Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add ¼ C of the water and pulse briefly—it will still look crumbly. Add more water, tablespoon by tablespoon until you can squeeze with your hands and the dough just comes together.
• Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate for at least an hour, or overnight.
• On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit.
Arrange a rack in the center of the oven and preheat oven to 400º- 425º F.
• Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Let sit while you make the top crust.
• Assemble your top crust. Combine all ingredients into a mixer with the paddle attachment. If you don’t have a stand mixer, you can do this with electric beaters. Give the mixture a few minutes to come together. At first it will look a bit dry but after about 2 minutes in the mixer. But it will come together like a soft dough, sort of like a sugar cookie dough.
• The hero of this pie is the top crust. Pour your apple mixture in the bottom of the pie shell and spread into an even layer and dot with the butter. It should be heaping over the top. Grab about half of the top crust mixture and work it with your hands to flatten it out a bit. Place on top of the pie and do the same with the other half of the dough. Spread it around with your hands so that you completely cover the apples and bottom crust. It’s really easy to manipulate the top crust mixture. Just pull it, spread it around. It’s not something you have to be gentle with so don’t be scared.
Place pie in a large brown paper bag. Fold the opening closed. If you can’t get it to stay down, feel free to staple it shut. I find that just folding it a few times and tucking it in the bottom works just fine. Place on a large baking sheet and put in a 400º F oven for 1 hour 20 minutes. Make sure the bag isn’t touching the sides of the oven. Once the pie is done baking, pull it out of the oven and immediately cut open the top of the bag. Be careful not to burn yourself on the steam as you do this. I usually take a paring knife and cut a circle shape at the top and rip it away from the pie. Let it come to room temperature and then place in the fridge until ready to eat.
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:)