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 Make a Double-Crust Pie | Epicurious
Associate Food Editor Katherine Sacks shows you how to make a double-crust peach pie. This technique will work for a pie of any season. Get the recipe:
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How to Make a Double-Crust Pie | Epicurious
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.
Get the recipe:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Claire Saffitz's Favorite Apple Pie Techniques
The one and only Claire Saffitz brings her incredible baking skills to our kitchen to show us all the tips and tricks for making the very best apple pie! Sharing knowledge from her new book, What's For Dessert, Claire takes us through her butter chopping technique, shaping the dough and laying it into the pie pan, combining the apple mixture with a hint of orange zest, placing the apples strategically into the pie pan, wrapping with the top crust, and baking until it looks about as good as a dessert possibly can. Follow along and try it out for yourself!
Apple Pie recipe from Claire's new book:
Buy a copy of What's For Dessert:
Vietnamese Cinnamon:
Bees Wrap:
Rolling Pin:
Vanilla Extract:
BONUS: Claire's Walnut & Oat Slab Pie recipe:
Chapters
0:00-1:04: Introduction to Claire Saffitz and her new book: What's For Dessert
1:05-2:28: Pie Dough principles and Step 1 - starting off with dry ingredients
2:29-4:33: Step 2 - Add the cold butter and ice water, and break up butter into the flour
4:34-5:48: Step 3 - Combine the mixture on the counter and CHOP!
5:49-8:19: Shape the dough into a square, then divide and stack it, and repeat
8:20-9:03: Divide the dough into portions for apple pie, and shape into rounds
9:04-11:37: Step 4 - Wrap and chill the rounds of dough
11:38-14:32: Step 5 - Roll out the chilled dough and fold, then place into pie pan
14:33-15:48: Step 6 - Press the dough into the edges of the pie pan
15:49-18:51: Step 7 - Make the apple filling
18:52-22:51: Step 8 - Pie ingredients, assemble! Apples in the pan and top crust laid and pinched
22:52-23:29: Step 9 - Time has come to BAKE THE PIE
23:30: Slice, serve, and dig into that perfect apple pie
How to Make A Pie Crust
Learn how to make a flaky homemade pie crust in seven easy steps.
The tastiest pies are made from the crust up. In this video, you'll learn how to make homemade pie crusts in seven easy-to-follow steps. All you need are flour, water, salt, and fat (butter, shortening, or lard). You'll learn the proper order for mixing together ingredients and how to cut in the fat, and see why a combination of fats sometimes makes the best pies (with some fats adding flakiness to the crust and others rich flavor). You'll see tricks for easily mixing the fat into the dry ingredients and see what the mixture should look like when prepared just right, so you'll end up with a wonderfully flakey pie crust. You'll learn when to add the water and how much to add at a time. You'll learn how to test the pie dough for moisture and how to avoid adding too much water or overworking the dough, which will give you a tough pie crust. You'll also learn why the dough should rest in the refrigerator for an hour and how best to store it. Then you'll see a great technique for rolling out pie dough on a floured counter and learn how to judge whether the crust has been rolled out large enough to fit the pie pan. You'll also see how to gently fold the pie crust and lay it out in the pie pan and get great tips for trimming and crimping the edges and for fixing any cracks or tears in the pie pastry. You'll also see how to prevent the dough from shrinking during baking. Learning these easy techniques will help you bake the best homemade pies—from apple and cherry pies to pumpkin and pecan pies—even chicken pot pies!
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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)
CWTK - Apple Pie - Double Crust
Applepie with normal and crumble crust, the best of two worlds.
Dough:
1 dl of Flour
Some Sugar
100g Butter
Crumble Dough:
Same as above but less butter
Some oatmeal.
Filling:
6x Apples no clue what appels i used, just find some apples.
Cinnamon of your desire.
Sugar of your desire.
Make Doughs
Precook crust at 225c 2-4 minutes.
Put filling in crust, spread crumbles on top.
Cook in oven for 20-25 minutes at 225c.
Let it rest a little, DONE.
Off to Asaka / Overcast - Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0