How To make Doublecrust Apple Pie
Sour Cream Dough for a 2crust pie
above Filling: 3 pounds firm :
tart apples, such
as Granny Smith, Pippin, or golden Delicious 3 tablespoons unsalted butter
1 tablespoon lemon juice
2/3 cup sugar
1 teaspoon ground cinnamon
Egg wash: 1 egg well beaten with a pinch of salt 1 teaspoon sugar for finishing the top of the pie -- optional
Peel, halve and core the apples. Cut each half into 5 or 6 wedges. Melt the butter in a wide, shallow, slopingsided pan over medium heat. When the butter begins to sizzle, add the sliced apples and cook, tossing or gently stirring, until they begin to sizzle about a minute. Add the lemon juice and sugar and continue to toss or gently stir often until the apples are tender, but still fairly firm about 5 minutes longer. If the appleshave exuded a large quantity of juice, they will reabsorb it as they cool. Pour the filling out into a nonreactive pan, or a pan lined with plastic wrap, on which the apple slices will fit in a single layer. Sprinkle with the cinnamon and let cool. Set a rack at the upper and lower thirds of the oven and preheat to 400 degrees. Roll out the bottom crust and arrange in pan. Pour the cooled filling into the bottom crust. Roll out the top crust for double crust pie. Cut several slashes in the top crust and carefully brush with egg wash. Be careful not to leave puddles of liquid on the crust. If you wish, sprinkle the top crust with sugar. Place the pie in the oven on the lower rack and lower the temperature to 375 degrees. Bake the pie for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 minutes, move the pie to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack.
How To make Doublecrust Apple Pie's Videos
How to Lattice Pie Crust | Sally's Baking Recipes
Learn how to create a stunning lattice pie crust with this easy video tutorial and my tips and tricks for pie dough success. Latticing pie dough is much easier than it looks!
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Apple Pie & How To Make A Double Crust
Hi all! This is my last autumn post of the year (but it works for winter too!), most likely my last pie post of the year too! I hope you like it :-) For a more detailed recipe, check out the blogpost here:
Here is the recipe for my pie crust:
Basic Pie Dough for Apple Pie- Martha Stewart
This super simple dough recipe makes enough for one double-crust pie or two single-crust pies.
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How to Form a Double Crust Pie
Whether you're using Kenji's Easy Pie Dough or Stella's Old-Fashioned Flaky Pie Dough, the steps for rolling it and shaping it into a sealed double-crust pie are identical*: Roll the dough, fill it, cover it, trim it, crimp it, egg wash it, and bake it. Ta-da!
Okay, so it's not quite as simple as that—there are a few little tricks along the way, and learning them can make for a more successful, prettier crust. Hopefully the video above will lay it all out for you. (And while you're at it, you might as well make our apple pie filling!)
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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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How to Prep a Double Crust Pie, as demonstrated by Erin McDowell
How to prepare a double crust pie! Video by Jen May (jennifermay.com)