Homemade Apple Pie - 3 POUNDS OF APPLES, Easy Oil Crust
Jenny's deep dish apple pie uses 3 pounds of apples and an easy oil crust.
Crust:
2 1/2 cups all purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup milk (low fat or whole milk)
1/2 cup vegetable oil (I use avocado oil)
Filling:
3/4 cup sugar
3 Tablespoons Minute tapioca (or all-purpose flour)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 pounds apples, cut into 3/4-inch thick slices (9-10 cups) – I use Granny Smith
(a Tablespoon of milk + a Tablespoon of sugar for topping)
CRUST:
1. Preheat oven to 400° F.
2. Combine flour, sugar, and salt in a bowl.
3. Stir in milk & oil all at once and combine using a fork. Shape into a ball by hand.
4. Divide dough in two. Shape each into a 5-inch disc. Wrap one in wax paper.
5. Roll the other half between floured wax paper into a 12-inch circle and place into the ungreased pie pan. Patch where needed, trim edges, and add leftover dough to the other half.
6. Refrigerate both while you prepare filling. (Do not put the other half of the dough inside the pie pan)
FILLING:
1. Combine sugar, tapioca, and spices in a large bowl.
2. Peel, quarter & core apples. Cut into 3/4-inch slices.
3. Stir apples into the tapioca mixture and place in prepared pie pan.
4. Roll top pastry between floured wax paper and place on top. Trim or flute edges.
5. Brush top with milk & sprinkle with sugar, avoiding the rim of the pastry.
6. Poke about 12 slits in the top using a sharp knife. Cut out a 1/2-inch circle in the center to release steam. Place on baking sheet in case of spills.
7. Cover the rim with a pie ring or foil. Bake for 50-55 minutes until crust is golden. Cool completely.
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Ultimate Deep-Dish Apple Pie (SOS-Free)
There is no deprivation living a Whole Food Plant-Based lifestyle! This Ultimate Deep-Dish is proof of that fact! This pie is completely free of any added Sugar, Oils, Flour, Alcohol, or Salt (SOFAS free). What's even more exciting, the ingredients are simple pantry staples that come together beautifully to make this delicious pie! Bye, Bye store brought apple pies and hello homemade deliciousness! #WholeFoodPlantBased #Get2dRoot #ApplePie
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Filling
1 cup Apple Juice, Unfiltered
2 oz Medjool Dates, pitted (about 4 large)
3 Tbsp Fresh Lemon Juice
1/2 tsp Vanilla Bean Powder (or 1 tsp Vanilla Extract)
1 Tbsp Apple Pie Spice
1/3 cup Quick Oats
3 lb bag Granny Smith Apples (peeled, cored, and sliced)
1 lb Gala Apples (peeled, cored, and sliced)
Crust (Bottom)
1 1/4 cups Quick Oats
4 oz Medjool Dates, pitted and chopped ( about 6-7 large)
1 Tbsp Golden Flaxseed Meal
1/2 tsp Ground Cinnamon
1/4 tsp Vanilla Bean Powder (or 1/2 tsp vanilla extract)
4 Tbsp Applesauce, Unsweetened
Lattice Crust (top)
Duplicate same Ingredients as the Bottom Crust above
INSTRUCTIONS
Filling Instructions
1) Preheat the oven to 350F.
2) To a high-speed blender add the apple juice, Medjool Dates, lemon juice, apple pie spice, and vanilla bean powder. Set aside for at least 15 minutes. Then blend until smooth. Pour 3/4 cup of the sauce into a bowl and set aside. Add the quick oats to the blender and allow to sit for about 5 minutes. Then blend until smooth. Set aside.
3)Peel, core, and slice all of the apples and place into a non-stick saucepan. Turn on high heat. Add the 3/4 cup of the sauce to the apples. Give a quick stir thru. Cover and cook for 5 minutes. Remove the lid and continue to cook the apples for an additional 3 minutes. Remove the pan from the heat and add the thickened sauce from the blender to the pan. Stir thru thoroughly and continue to stir until the sauce thickens. Cover and set aside.
Crust Instructions
1) Be sure all of the pits are removed from the Medjool Dates. Chop them into small pieces. Using a food processor fitted with an S blade add the Oats, cinnamon, vanilla bean powder, flaxseed, and Medjool Dates. Pulse until a coarse flour forms. Add the unsweetened applesauce. Pulse into dough begins to form. Use a spatula to scrape down the sides. Continue to pulse until the dough clumps together.
2) Take two pieces of parchment paper. Use a large plate to draw a template of a circle onto one sheet of parchment paper. Transfer the dough onto the parchment without the drawn circle. Pat and shape into a round ball. Place the circle template sheet with the lead-side up facing you. Using a wooden rolling pin, roll out the dough to the size of the circular template.
Remove the top sheet. Invert the dough into a 9 pie dish. Lightly press the dough into the pan. Remove the second sheet of paper. Trim the excess dough from the edges of the pan. Press the remaining excess dough onto the sides of the crust, smoothing it out with your fingers.
3) Add strips of aluminum foil around the top edge of the pan to prevent the dough from burning. Pre-bake the crust for 8-minutes in a preheated 325F oven. Then set aside. NOTE: Reduce the oven temperature to 325F.
Lattice Crust Instructions
1) Follow steps 1-2 above for the crust preparation.
2) Remove the top circle template. Using a pizza cutter, cut 1/4 inch wide strips of dough. Using a butter knife, lift alternate pieces of dough and place them on the other sheet of paper. Now form a tic-tac-toe patter with the alternate pieces of dough that were placed onto the second sheet. Gently press the pieces together where they cross.
Pie Assembly
1) Remove the foil from the pre-baked crust and fill with the apple filling. Spread the filling evenly in the pan. Now invert the lattice crust onto the pie. Trim the excess crust from edges. Gently press the edges together. Fill in any gaps around the edge with the excess dough. Replace the aluminum foil around the edge of the pie.
2) Be sure the oven's temperature is set to 325F. Bake the pie for 40 minutes. Allow the pie to cool for at least 30-45 minutes prior to serving. Pie may be served warm or at room temperature. Serve as Apple Pie A'la mode with some Banana N'Ice Cream and you will be in dessert heaven!
Sweet and Tart Deep Dish Apple Pie Recipe
This sweet and tart deep dish apple pie is filled with layers of red, green, and yellow apples, sweet spices, and a hint of orange zest. The result is a comforting dessert with a perfect balance of flavors and textures.
#recipes #dessert #pie
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The BEST Apple Pie Recipe
This easy to make and delicious apple pie recipe has a flakey butter crust and tender apple filling that’s bursting with flavor and perfectly sweet! Instead of adding lots of flour or cornstarch to thicken the filling I cook the juices down into an apple caramel, which holds all those apple pieced together and really amps up the flavor and makes a tasty pie!
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Deep Dish Apple Pie
When your sweet tooth is craving a fruit pie that will make you swoon, simply stop what you’re doing and make our drool-worthy deep dish apple pie — a recipe we adapted from That Skinny Chick Can Bake.
Our tasty take on the classic apple pie features a fabulously flaky crust that is generously filled with juicy lemon-and-cinnamon-kissed chunks of Granny Smith and Gala apples tossed with just the right amount of granulated and brown sugar. The deep dish fruit pie is then baked until the filling is bubbling hot and the crust has turned a gorgeous golden brown. Though you’ll want to serve yourself a huge slice right away, you’ll have to let the pie cool for the luscious filling to set. Be warned, your cravings will only get stronger as the intoxicating apple pie aroma wafts through your house. Once you take your first bite, you’ll think you’ve died and gone to apple pie heaven.
What makes this pie so special? As if the impeccable crust isn’t enough, the apple pie filling is the perfect blend of tart and sweet flavors and tender chunks of peeled and unpeeled apple. Apple pie purists will claim unpeeled pies are the best, but you’ll find that leaving the peel on half of the apples in this pie gives every yummy bite a bit more taste and texture. Par-cooking the apple filling is another secret to making a top-notch pie.
Baker’s tip: Par-cooking the apples on the stovetop allows the apples to release their juices before they go into your pie. If you’ve ever had a slice of apple pie with a sloppy wet filling, you’ll understand the importance of par-cooking the fruit. After the apples are par-cooked, you simply drain off most of the juice and pour the filling into the crust. Parcooking lets you — not the apples — control the amount of liquid that goes into your pie. The result? Deep dish apple pie perfection!
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The Most Tender Flavorful Deep Dish Apple Pie Ever/ OLD SCHOOL DEEP DISH APPLE PIE/VLOGMAS DAY 9
OLD SCHOOL DEEP DISH APPLE PIE
This is the most flavorful,tender and delicious apple pie you will ever make and eat
For the Filling:
1/4 cup freshly squeezed lemon juice
3 lbs apples Honey crisp
1/2 cup sugar plus more for sprinkling on the pie
1/2 cup brown sugar
1/4 cup unsalted butter
1/2 tsp ground cinnamon
1 pinch ground nutmeg
1 tbsp corn starch
Peel, core and slice your apples, then toss with the lemon juice. Add the sugar,cinnamon and nutmeg then toss to combine evenly.
In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes. While the apples are cooking down you can mix in the corn starch.
Pour the apples into a strainer set over a large bowl. Set the apples aside and pour juice back into the pan. Cook at medium-high heat stirring frequently until the liquid bubbles vigorously and thickens.
In a medium bowl, toss the apples with the reduced juice and Set aside to cool slightly
Add your filling to the dish. smooth out surface with a spatula. Add top crust
In a small bowl add one egg and a tablespoon of cream or milk. Mix very well together. Brush the top crust with the egg wash or butter The egg wash makes a huge difference in the pie’s appearance giving a golden shiny finish.
Sprinkle with cinnamon sugar and bake at 350f until golden brown in the center, about 45-50 minutes.
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