How To make Jack's Apple Pie
the crust:
2 c All-purpose flour
2/3 c Vegetable shortening, solid
1/2 ts Salt
4 tb Very cold water
the pie filling:
6 Apples, mcintosh or granny s
Recipe by: The County Fair Cookbook - ISBN 3/4 c Sugar
3 tbsp All-Purpose Flour
1/8 tsp Salt
1 tsp Ground Cinnamon
1/4 Tsp (Heap) Nutmeg freshly ground
4 tbsp Butter :
softened
1. Make the crust: Combine the flour and salt, add the shortening, and cut
in with pastry blender or 2 knives until mix resembles coarse meal. Mix in water, a Tbs at a time, until dough hold to gether. Wrap in plastic wrap and refrigerate while preparing the filling. 2. To make filling: Toss the apple slices with the sugar, flour, salt, cinnamon and nutmeg in a large bowl. * Heat oven to 400 F. 3. Divide the dough in half and roll it out on a lightly floured surface. Arrange the bottom crust in a 9-inch pie pan and spread 2 Tbs of butter evenly over it. Add the filling and dot with reamining butter. Cover with the top crust, crimp or flute edges, and cut serveral vents for steam to escape. Bake 50 to 60 mins, until golden brown. From Jack Jadkowski, a prize winner at the KALAMAZOO COUNTY FAIR of Kalamazoo, Mich. Fair dates: Latter part of August, 7 days, Sun through Sat. -----
How To make Jack's Apple Pie's Videos
Mom makes fried apple pies (apple jacks) part 1
Mom makes fried apple pies using Pillsbury canned biscuits and apples she dried and cooked.
Jack is Cooking Apple Pie
today i am making apple pie
you will need
5 apples (peeled, cored, and cut. (i cut them into 16ths)
3/4 cup sugar
2 tbspn flour
1 tbspn cinnamon
1 tspn nutmeg
1 tspn salt
Easy Apple Crumble Slice Recipe | The Perfect Treat for Any Occasion!
If you're looking for a delicious and easy-to-make dessert, look no further than this Apple Crumble Slice recipe! This dessert combines the sweetness of baked apples with a buttery crumble topping, all in a convenient and portable slice form. Whether entertaining guests or wanting to indulge in a tasty treat, this Apple Crumble Slice will satisfy your sweet tooth.
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Ingredients -
Crumble -
180g (6.2oz) - Plain (All Purpose) Flour
1 tsp (4g) - Baking Powder
125g (4.4oz) - Unsalted Butter
165g (5.9oz) - Caster Sugar
Apple Filling -
6 - Granny Smith Apples, Peeled & Diced
1 Tbsp (14g) - Unsalted Butter
1/2 tsp (1.5g) - Ground Cinnamon
1/4 tsp (0.1g) - Ground Nutmeg
1 Tbsp (20g) - Caster Sugar
Base -
100g (3.5oz) - Unsalted Butter, Softened
110g (3.8oz) - Caster Sugar
1 - Whole Egg
150g (5.29oz) - Plain (All Purpose) Flour
1 tsp (4g) - Baking Powder
1Tbsp (20ml) - Full Fat Milk
Macros -
370 calories
55g Carbs
4g Protein
15g Fat
#baking #applecrumble #apple
Apple Galette (Easier and BETTER than Apple Pie)
Apple Galette really is easier and better than apple pie. And can we talk about the crust to filling ratio? Click for 50% off your first month subscription of Beam and 20% off all following months.
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STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
CHEFS KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KUHN RIKON PEELER:
6.75qt LE CREUSET DUTCH OVEN:
-- RECIPE --
CRUST
▪200g or 1 2/3c all purpose flour
▪20g or 1 3/4Tbsp sugar
▪3g or 1/2tsp salt
▪150g or 11Tbsp or unsalted butter, cold and cubed (i use grass fed - Kerrygold or similar)
▪65g or 1/4c ice cold water
Add flour, sugar, and salt to food processor and process until combined. Add in cold cubed butter. Pulse until butter is incorporated and flour mix has become pebbly. Stream in ice cold water while pulsing (no more than 12-15 pulses to not overwork the dough).
Dump dough out onto plastic wrap, squeeze into a mass, wrap and flatten into a big puck. Refrigerate for at least an hour. Allow to sit at room temperature for around 15 minutes before rolling out.
Before baking, preheat oven to 375F/190C.
--
APPLE FILLING
▪300g or 2 med-lrg honeycrisp apples, peeled and sliced into ⅛-¼” thick (less than 1/2cm) pieces.
▪50g or 1/4c granulated sugar
▪15g or 2Tbsp corn starch
▪2g or 1/2tsp salt
▪2-3g or 1tsp cinnamon
▪1g or 1/4tsp nutmeg, grated
▪5g or 1tsp lemon juice
Gengly combine apples with the rest of the ingredients to coat. Allow apple mixture to sit while you roll out the dough.
--
ROLLING OUT THE DOUGH AND BAKING GALETTE
▪Egg wash (1 egg whisked with a splash of water)
▪Sugar in the raw
▪Butter
▪Flaky salt
Flour dough and work surface then roll out, using downward pressure, into a flat 12”/30cm wide circle. Transfer onto a piece of parchment then continue to roll out into a 13-14”/33-35c wide circle.
Lay apples onto galette dough and pleat crust as shown @6:45 (or dump them all in the center if you want to be less fussy).
Brush visible crust with egg wash then sprinkle egg washed crust with sugar in the raw.
Drizzle in a few spoons of the cinnamon corn starch slurry that the apples were sitting in. Sprinkle with a pinch of flaky salt and place 3-4 slices of butter on the apples. Transfer galette and parchment onto baking sheet and bake at 375F/190C for 40-50min, rotating pan halfway through.
--
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CHAPTERS:
0:00 Intro
0:27 Making the crust
2:36 Prepping the apple filling
4:03: Snoozin with beam (ad)
5:10 Rolling out the dough
6:44 Building and baking the galette
10:12 Let’s eat this thing
#applegalette #applepie #applerecipe
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Mini Apple Pies
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Here is the recipe:
Start by cutting up eight cups of apples into small 1/2in bits.
Mix the apples with:
12 tablespoons of flour
1 1/2c of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg...you could also leave it out)
You will also need:
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of pilsbury pie crusts (four chilled NOT frozen crusts)
Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts.
I found that a wide mouth mason jar ring worked perfectly.
Line each cup of your muffin tin with a tiny pie crust.
gently fill the crusts with your apple mixture
You should be able to fill until slightly mounded.
and put a dab of butter on each pie.
Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes.
recipe makes 24 mini pies
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and his own line of sauces across America.
Jack's motto is Do God's work and He will do your work!
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