How To make Illinois Apple Pie
1 x
c:
2 c Level cups
all-purpose flour 1/4 ts Salt 1 c Evel cup crisco shortening
1/2 c Ice water 1/4 c Milk
1/4 c Sugar, white 1 x apple
f:
6 c Tart apples,peeled & sliced 1/2 c Sugar
1/2 c Brown sugar 1 ts Cinnamon
2 tb Lemon juice 1/4 ts Salt
1/4 ts Nutmeg 1 tb Butter
Preheat oven to 450 degrees.For crust,combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knifes until mixture is uniform.Add water;toss lightly with a fork until dough forms a ball.Divide dough into 2 parts. On lightly floured surface,roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate.Gently, ease dough into pie plate,being careful not to stretch dough.Trim edge even with pie plate. For apple filling:Combine all ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie shell. Use remaining half of dough to roll top crust,as instructed for bottom crust.Lift onto filled pie.Trim 1/2" beyond edge of pie plate.Fold top edge under bottom crust;flute as desired.Cut slits or design in top crust to allow steam to escape.Brush top crust with milk;sprinkle with white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350 degrees;bake an additional 25 to 30 minutes or until crust in golden brown.Cool and serve . -----
How To make Illinois Apple Pie's Videos
DEEP DISH Apple Pie Recipe
This is my GO-TO RECIPE for apple pie! We're making it deep dish, and I'll show you to roll and line a pie dough crust, make the filling, build the pie and bake it! If you love apple pie, you do not want to miss this one.
Cheers - Chef Scott
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Ingredients:
4 Granny Smith apples (diced)
4 tbsp butter
1/2 tsp cinnamon
1/8 nutmeg
4 tbsp brown sugar
1 tbsp cornstarch
1 shot Jim Beam Bourbon
Juice of 1/2 lemon
1 egg (egg wash)
Egg roll wrappers
Preparation:
-preheat oil to 375
-melt butter into cast iron and add apples and spices and cook until apples start to soften, about 4-7 min
-add lemon juice and bourbon and cook an additional 2min
-remove apples to a bowl and place over an ice bath to cool and stop cooking
-use egg wash to create a border for egg wrapper
-fill with 1-2 tbsp of apple mixture
-roll and repeat until all the mixture is gone (about 10-12)
-fry until golden brown, toss with cinnamon sugar, top with powdered sugar and my vanilla bourbon sauce
Notes:
-cooling it with an ice bath is a crucial step as it not only cools the apples to not melt your wrappers but, it also shocks them and stops the cooking process meaning you won’t have soggy apples. (I like mine with a little texture)
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Make This Apple Pie Filling for your Pies & Tarts
Print the Recipe:
Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.
Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.
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Vegan Thanksgiving Desserts! Homemade Apple Pie + Flakey Pie Crust
Here's two delicious vegan Thanksgiving desserts to make for the holidays! I'm showing you how to make homemade apple pie with a flakey, dairy-free pie dough! Recipe below. Get your FREE Comeeter Coffee here: use code NIKKIVEGAN
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HOMEMADE APPLE PIE FILLING
Homemade Apple Pie Filling is simple to make and a great shortcut for treats and desserts, right from your pantry.
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