DEEP DISH APPLE PIE
INGREDIENTS
9 Granny Smith Apples
9 Gala Apples or Macintosh
2 Boxes of Pillsbury Pie Crush = 4 Crush
1 Lemon
1 Cup of White Sugar
1/2 Cup of Brown Sugar
1 Tablespoons of Cinnamon
1 Tablespoons of Nutmeg
3 Tablespoons of Flour
1 1/2 Sticks of Butter (melted)
1 Egg and 1 Tablespoon of water to brush on top of pie
DIRECTIONS
Preheat Oven to 375F Degrees
Wash and peel apples and cut into slices medium cuts, not to thick and not too thin. Place Apples in large bowl and take the lemon and squeeze the juice from it with a juicer, or with your hand and coat apples with the lemon juice.
In medium bowl, mix white sugar, brown sugar, cinnamon, nutmeg, and flour together, making sure to blend well. Pour ingredients over apples, blending to coat apples, melt butter and pour over apples, blending well. Place 2 pie crusts in a 13x9 baking dish cover bottom of pan, trim dough if needed, pour apples in dish, and add top crust. Seal top crust and bottom crust together, pinching together or use a fork like in the video. Beat egg and add 1 tablespoon of water mixing well, then brush on top of pie crust, cut about 4 slits on top of pie crust to vent, place pie on sheet pan and bake at 375 for 50-55 minutes until golden brown. Enjoy!
Spiced Apple Pie Recipe
This richly spiced Apple Pie served with a brandy creme Anglaise from the fall chapter of MY BOOK is a delicious celebration of autumn. The crisp butter crust is spiced with cinnamon and spiked with apple brandy. And those leaves look so impressive but are beyond easy! I have ALL my favorite spices in this pie and while you can use any of your favorite baking apples I would suggest you use some soft ones to really get that lovely play of textures with the pie and pourable custard. Thanks SO much to everyone who's already preordered a copy, and if you haven't ordered one yet you can use the links below!
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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!
Full Recipe:
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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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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!
Full Recipe:
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