The Best Apple Pie Recipe | Melissa Clark | NYT Cooking
Get the recipe:
Have no fear, Pie Queen Melissa Clark is here! Over the past six months, Melissa was hard at work in her kitchen tweaking, improving and possibly perfecting three iconic Thanksgiving pies: apple, pecan and pumpkin. Over the next three weeks, she’ll show us how to make each pie, imparting her pie wisdom to us along the way. First up is Melissa’s Best Apple Pie.
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
SUBSCRIBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
How to Make Pennsylvania Dutch Apple Pie
Test cook Bryan Roof makes host Bridget Lancaster perfect Pennsylvania Dutch Apple Pie.
Get the recipe for Pennsylvania Dutch Apple Pie:
Buy our winning food processor:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
How to Make Tourte aux Pommes de Terre (French Potato Pie)
Test cook Keith Dresser shows host Bridget Lancaster how to make the best Tourte Aux Pommes de Terre (French Potato Tart).
Get our Tourte aux Pommes de Terre recipe:
Buy our winning food processor:
Buy our winning chefs knife:
Buy our winning Dutch oven:
Buy our winning rolling pin:
Buy our winning pie plate:
Browse our latest recipes:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
The French Apple Pie Recipe - Easy Apple Galette
Apple season is the best time of year for apple desserts, they're going to be their freshest, and they're going to taste delicious. This is a nice and easy recipe to bring this traditional French dessert home with you. It's kind of like an apple pie, or an apple tart, but it's even simpler to make, and has a delicious tangy flavour.
The Galette is a great style of dessert because it's not meant to be perfect, it's all the easier and better because it's imperfect. Compared to a lot of French-style baking, which can require precision, the charm of the galette is that it is rustic and rough and fun.
---
CRUST - INGREDIENTS
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
1 1/2 teaspoons granulated sugar
1/4 pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
CRUST - METHOD
Stir the flour, salt, and sugar together in a large bowl.
Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.
With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
Combine the water, cider vinegar, and ice in a large measuring cup or small bowl.
Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.
Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
If making the double-crust version, divide the dough in half before shaping each portion into flat discs.
Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.
PHIL & GALETTE - INGREDIENTS
4 apples, cored and thinly sliced
Zest of 1 whole lemon
Juice of ½ a lemon
¼ tsp of bitters or whiskey
Optional - spices like nutmeg, cinnamon
2 tsp sugar - if you want it sweeter, double this!
Pinch of salt
Wash - milk, oat milk, water, or egg whites
Raw cane sugar for topping
GALETTE - METHOD
Preheat oven to 400F.
Put the filling ingredients in a bowl and toss.
Lay out the dough on a lightly floured surface, place the apple slices on top, leaving some border for folding in.
Fold in the edges of the dough.
Brush your wash on the edges of the dough.
Sprinkle raw sugar on the top and put the galette into the oven for 40-45m.
---
As always, if you try the recipe, let me know!
Follow On Instagram:
New videos every Thursday
I'm a food-obsessive who brings you the best recipes for the home kitchen that I can find. I have been cooking for 15 years now, and I mostly know what I'm doing. I appreciate dishes that are delicious, easy, fun, and funny. This is real cooking, the good, the bad and the ugly. No censoring or perfection, just me cooking, having fun, and learning. I hope I can help you find out what to eat, how to feed your family, and I look forward to sharing my favourite recipes with you on this channel.