How To make Easier Than Apple Pie

The Best Apple Pie

In this video tutorial I show you how to make The Best Apple Pie you've ever tasted. I've made these in my Bakeries in the UK and also here in Spain for 60 years. It's a real Traditional Apple Pie with NO Celebrity Chef Frills.
The Best Apple Pie Recipe
For a 20cm (8”) Plate Pie
.
1kg Granny Smith Apples
120g Sugar (White or Brown)
Juice of a large Lemon
50g Unsalted Butter
1/4 teaspoon powdered Cloves
1 level tablespoon Cornflour
Approx 400g My Basic Shortcrust Pastry
Link to Pastry recipe;
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The Most Common Pie Dough Mistake

The most common mistake in making pie dough is the amount of added water. Depending on the flour you use, you might need to add more or less than a recipe recommends.

pie dough:
2c + 2tbsp (300g) AP flour
1 tbsp (13g) sugar
1 tsp salt
8 oz (227g) butter, cold and cubed
4oz (113g) water, cold

combine the dry ingredients. add the cold, cubed butter and work into the dries until about the size of a blueberry. add all but a little of the cold water. mix with a spatula. check to see if the dough needs the rest of the water and maybe any more by squeezing the dough. wrap in plastic and chill at least 30 min before using.

Apple Crisp | Quick And Easier Than Apple Pie

Published March 21, 2021

Delicious, juicy dessert full of juicy apples and topped with an oatmeal streusel. No stress making this and it's ready in 1 1/2 hours from start to finish.

Manual fruit juicer:

If you're in Oahu, Hawaii or Las Vegas, Nevada be sure to check out my PICKLE PASSION COOKBOOK in the library!

If you're in Oahu, Hawaii or Las Vegas, Nevada be sure to check out my PICKLE PASSION COOKBOOK in the library!

Visit my website to get complete ingredients and directions:

You can find this recipe under Desserts.

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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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Easy fail-proof apple crisp that’s perfect for fall baking! | FeelGoodFoodie

???? INSTRUCTIONS & FULL PRINTABLE RECIPE:

For a quick and cozy treat, try this easy Apple Crisp recipe - the perfect fall dessert made with juicy apples, cinnamon and an oat topping!

The Most Delicious Apple Galette with Puff Pastry: Easier than Apple Pie!!!

Print the exact recipe here:

Ingredients
1 (12oz/340g) puff pastry sheet
For the Caramel Sauce:

2 cups granulated sugar
1/3 cup water
6 oz butter, cubed
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
a pinch of salt
For the Apple Filling:

4 large apples (Gala, Granny Smith, or Pink Lady) peeled and cored
juice of half lemon
1/4 cup brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
The egg wash:

1 egg
2 tablespoons milk
granulated sugar for topping
Serve with:

ice cream
toasted chopped pecans
confectioner's sugar
Instructions
Make the Caramel Sauce: In a deep saucepan, combine the water and sugar and cook over medium heat for about 10-15 minutes or until a caramle color is reached. Remove from heat and add the butter. Whisk together while wearing oven mitts. The steam is dangerously hot! Add the cream and vanilla and return to medium-heat. Cook for 3-4 minutes while stirring. Add a pinch of salt and pass through a strainer and into a heat-ptoof bowl. As it cools, the caramel sauce will thicken.
Assemble the Galette:
Lightly flour your work surface and roll out the puff pastry sheet 3-4 inches on all sides. Transfer to a baking tray lined with parchment paper and chill in the freezer while the apple filling is prepared.
Slice the apples 1/8-1/4 inch thick and place the slices into a large bowl. Top with the brown sugar, cornstarch, lemon juice, and cinnamon. Toss together until the apples are coated.
Arrange the apples in the center of the puff pastry sheet. Leave a 3-inch border.
Fold the puff pastry crust over the edge of the apple filling to create a border. Press together to seal (see video).
Combine the egg and milk in a bowl and whisk together. Brush the eggwash over the crust and sprinkle with some granulated sugar.
Chill the galette in the freezer while the oven preheats.
3. Preheat the oven to 400 °F, 200 °C.

4. Bake the Galette on the center rack for 40-45 minutes.

5. As soon as the galette comes out of the oven drizzle about a cup of the caramel sauce over the apples.

6. Serve with ice cream and Greek Coffee.

Kali Orexi!

Notes
The Caramel sauce keeps fresh in the refrigerator for 2-3 weeks and in the freezer for over a month.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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