Apple Pie, Homemade
Homemade Apple pie, simple & easy step by step instructions from start to finish.
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Make pastry by hand, chicken pie video
Cinnamon and nutmeg spice mix Apple sponge video
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Ingredients:
Filling
1.4kg / 3lb Apples (Peeled chopped)
½ Lemon (juiced)
40g / 1½oz Brown sugar
40g / 1½oz butter
2tsp / 12g Corn flour / starch
1tsp / 6g Ground Cinnamon
½tsp / 3g Ground Nutmeg
1 Small egg (wash)
1tsp Granulated sugar (dusting)
Pastry
300g / 10½oz Plain / All purpose flour
150g / 5¼oz Cold butter (cubed)
100g / 2½oz Cold water
40g / 1½oz Granulated sugar
¼tsp Salt
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
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Tarte Tatin - The upside down apple pie recipe - By Recipe30.com
Possibly one of the finest apple dessert you will ever taste
Simplicity at its best, the Tarte Tatin is basically sugar apples and pastry yet it taste absolutely divine. Originally cooked in a copper pan with coals placed on top, today any oven proof pan or dish will do the job. No one knows for sure the exact history of the Tarte Tatin but it has been said that it was created by accident at the Hotel Tatin in France by overcooking (caramelising) what was suppose to be the apples for an apple pie. One of the Tartin sisters tried rescuing the overcooking apples by placing pastry on the top and turning it upside down. It was still served and the hotel guests loved it, a new dessert was born. Tarte Tatin is always served warm, the traditional Tarte Tatin is not made of puff pastry, has no cinnamon, raisins or any other added ingredients. It works perfectly as it is.
I will add that serving a quenelle of vanilla ice-cream on the side completes it, but that's just me and I'm sure purists will disagree. I have made this version with less sugar, see tips below if you wish to add more.
For full recipes see recipe30.com
Beth's Foolproof Apple Pie Recipe
Learn how to make a foolproof American Apple Pie using my Top 10 Tips! This is a great pie recipe for Thanksgiving or any fall-themed occasion.
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MORE GREAT THANKSGIVING DESSERTS!
French Apple Tart
Pumpkin Pie with Marshmallow Topping
Easy Pear Tart
Apple Walnut Tart
S'more Pie
THE 10 FOOLPROOF TIPS!
TIP#1: Refrigerate dough at least 3 hours to avoid shrinkage while baking
TIP#2: Use cornstarch as your thickener
TIP#3: Use the right apples. Granny smith! Otherwise too much juice, too watery
TIP#4: Sprinkle the bottom of the crust before adding apples to avoid soggy bottom syndrome
TIP#5: Freeze pie 5-10 mins before baking to also avoid shrinkage
TIP#6: Brush very lightly with egg white for best color, before baking
TIP#7: Bake at 375F. Perfect temp for slow, even browning and ability to cook the apples. And at this temp no need to cover the crust with a pie shield
TIP#8: Add a sprinkling of Tubinado sugar at 35 mins mark for even browning
TIP#9: Do not remove from oven until you see the juices bubbling (this means the cornstarch is activating and creating a syrupy congealed filling)
TIP#10: Make pie the day before serving to allow to rest 24 hours to set.
BETH’S FOOLPROOF APPLE PIE RECIPE
Serves 8
(Print Recipe + Tips Here:
INGREDIENTS:
2 ½ cups (300g) all-purpose flour
3 tbsp (38g) sugar
½ tsp (2.5ml) salt
1 cup (240g) butter, diced
½ cup (120ml) ice water
Filling:
7 cups (1050g) sliced Granny Smith apples
¾ cup (150g) white sugar
½ tsp (2.5ml) cinnamon
¼ tsp (1.25ml) nutmeg
1 tbsp (15ml) fresh lemon juice
2 tbsp (15g) cornstarch + 2 tsp (10ml) for sprinkling
1 tbsp (15g) butter, diced
Garnish:
1 Egg white
A sprinkle of raw turbinado sugar
METHOD:
Place flour, sugar salt in a food processor and pulse until combined. Add butter and pulse until a coarse meal forms. Add water and pulse until a dough forms.
Divide dough into 2 equal sized balls, flatten into disks and wrap in parchment paper. Refrigerate 3 hours or overnight.
For the filling, combine apples, sugar, cinnamon, nutmeg, lemon juice and cornstarch. Toss to combine.
Preheat oven to 375F (190C)
Roll out 1st dough ball into a large circle, using your pie plate as a guide. Circle should be at least 3 inches wider than the bottom of your pie plate to accommodate a deep dish pie. Fit dough into bottom of plate. Sprinkle the bottom of the crust with 2 tsp of cornstarch to coat the bottom and serve as a “moisture barrier”. Add filling. Pack filling down to an even layer making sure there are no large air pockets.
Roll out 2nd dough to an equal sized circle. Place on top of pie, adjust so circles roughly line up, then trim dough with kitchen shears all the way around pie so only a 1-inch over hang remains. Fold edges under ½ inch (13mm). Crimp dough to seal.
Place pie in freezer for 5-10 minutes to firm up. Before baking cut 4 large slits and 4 small slits (in between the large slits) in a start-burst pattern in the center of the pie to allow steam to escape. Lightly brush top of pie and crust with egg whites. Place pie on a cookie sheet.
Bake pie for 35 mins, then sprinkle turbinado sugar on top. And continue baking for 20-25mins more until pie is golden brown and juices are bubbling.
NOTE: Allow pie to rest for 24 hours at room temperature before serving. This will allow pie to fully set and congeal. To serve, place in a 300F (150C) oven for 15 minutes to serve warm, top with vanilla ice cream.
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Upside Down Apple Pie / Holiday Baking
In Today's Holiday Baking video I am sharing my most requested recipe, Upside Down Apple Pie. This recipe is super easy with only a few ingredients and is so yummy, you may never make right side up pie again! Recipe Below. Thank you so much for watching today and Please Subscribe!
Upside Down Apple Pie
************************
6 tblsp butter melted divided
1/2 cup packed brown sugar
Refrigerated pie crust
1 cup sugar
1/3 cup flour
1 tsp cinnamon
6-8 peeled cored chopped apples
Preheat oven to 375. Coat a deep dish pie plate with nonstick cooking spray and line it with waxed paper. Coat the waxed paper with cooking spray. The more spray the better
In a small pot over med heat combine 4 tables butter, brown sugar and pecans, mix well. Unfold 1 pie crust and place it in the pie plate, pressing against the pecan mixture and up the sides of the plate.
In a large bowl combine chopped apples, granulated sugar flour cinnamon and remaining 2 tabls butter mix well. Spoon into prepared pie crust. Unfold second pie crust and place over the apple mixture. Press edges to seal and turn under. Using a knife cut 4 one inch slits in top of crust.
Bake in a 375 oven for about 1hour and 15 mins or until golden brown. Carefully loosen the waxed paper around rim and invert pie onto a serving dish while still hot. Remove the wax paper and allow to cool!
Thank yo so much for watching. Please leave me a comment beow and if you enjoyed this video please give it a thumbs up. Don't forget to SUBSCRIBE and hit the bell notification so you will be one of the first to know when a new video is posted!
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Ina Garten's Deep-Dish Apple Pie | Barefoot Contessa | Food Network
Ina's Deep-Dish Apple Pie is piled extra-high with slices of tart and sweet apples!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Deep-Dish Apple Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 15 min
Prep: 45 min
Inactive: 30 min
Cook: 1 hr
Yield: One 9-or 10-inch pie
Ingredients
4 pounds Deep-Dish Apple Pie, Deep-Dish pie, Apple Pie, apple,pie,pie recipes, Granny Smith apples, fall recipes, thankgiving, thanksgiving pie peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust:
Yield: Two 10-inch crusts
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
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Ina Garten's Deep-Dish Apple Pie | Barefoot Contessa | Food Network
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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