How To make Hold The Sugar Apple Pie
12 oz Apple juice, frozen concentr
-- thaw 3 tb Cornstarch
1 ts Cinnamon
1/4 ts Allspice
1/4 ts Nutmeg
6 lg Baking apples, peeled cored
2 tb Butter or margarine
1 9-inch pie shell; baked
Flavored whipped cream (optional--recipe below) Nuts (optional) Flavored whipped cream 1 c Whipping cream; whipped
2 tb Frozen lemonade concentrate
-thawed Or 1/4 c Peanut brittle; crushed
And 1/2 ts Ground orange peel
Measure about 1/4 cup concentrate into small bowl; stir in cornstarch and spices. Place the remainder of the concentrate into a large skillet with the apples. Simmer gently until apples are just tender. Lightly stir in cornstarch mixture until quite thick. Stir in butter. Pour into pie shell; top with whipped cream and nuts. Flavored Whipped Cream: Into whipping cream, fold 2 frozen lemonade concentrate, thawed, crushed peanut brittle and ground orange peel. (Tart shells may be substituted for the baked pie shell). Source: All American Apple Cookbook -----
How To make Hold The Sugar Apple Pie's Videos
The Biggest Mistakes Everyone Makes When Baking Apple Pie
Mushy apples. Sloppy filling. Bad butter. Not to mention soggy bottoms and crumbly crusts! There are so many wrong ways to make an apple pie.
#Desserts #ApplePie #Baking
Bad apples | 0:00
Sloppy filling | 1:09
Room temp butter | 2:11
No chill | 3:10
Overworked dough | 3:53
No air vents | 4:56
Raw apples | 5:56
Oddball shapes | 6:37
Bad butter | 7:31
Wrong rack | 8:33
No egg wash | 9:15
Eating too soon | 10:06
Skipping cold water | 10:59
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Making McDonald’s Apple Pie At Home | But Better
Not only is this the baked apple pie, but we’re bringing back the fried one, better than it ever could have been.
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Full Recipe:
Ingredients Needed:
Filling:
- 4 apples
- 1/2 cup (95g) packed light brown sugary
- 1/2 cup (106g) granulated white sugar
- 2 teaspoons (4g) ground cinnamon
- 1/2 teaspoon (1g) ground allspice
- 1/2 teaspoon (4g) fine sea salt
- juice of 1 lemon
- 1 tbsp (9g) corn starch dissolved in 2 tablespoons (21g) water
Pie Crust:
- 2 1/2 cups all-purpose flour (375g), plus extra for rolling
- 3/4 cup unsalted butter, very cold, cut into 1/2 inch cubes
- 1.5 teaspoons (10g) fine salt
- 2 teaspoons (10g) sugar
- 6 to 8 tablespoons (108g) ice water
Baked Version:
- Puff pastry or pie dough...
- apple filling
- egg wash
- 1/2 cup (100g) granulated sugar
- 1.5 teaspoons (5g) ground cinnamon
- 1/2 teaspoon (2g) garam masala
- 1/4 teaspoon ground nutmeg
Filling:
- 4 apples
- 3/4 cup (150g) packed light brown sugar
- 1/4 cup (55g) granulated white sugar
- 2 teaspoons (5g) ground cinnamon
- 1/2 teaspoon (1g) ground allspice
- 1/2 teaspoon (2g) fine sea salt
- juice of 1 lemon
- 1 tbsp (7g) corn starch dissolved in 2 tablespoons water
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.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Easy fail-proof apple crisp that’s perfect for fall baking! | FeelGoodFoodie
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
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