Dutch Apple Pie #ad #kitchenaid #madewithkitchenaid #recipe
Ingredients crust
- 150g flour
- 2 tbsp sugar
- 2g salt
- 120g cold butter (unsalted)
- 4 tbsp ice-cold water
Ingredients topping
- 100g brown sugar
- 100g flour
- pinch ground nutmeg
- pinch salt
- 90g melted butter (unsalted)
- 1 tsp vanilla extract
Ingredients filling
- 10 granny smith apples, peeled and sliced
- 20g melted butter (unsalted)
- juice of a lemon
- 100g sugar
- 1/2 teaspoon ground cinnamon
Method
1. For the crust, add the flour, sugar, salt and ice-cold cubed butter to the food processor
2. Pulse the blade until you have reached a sandy consistency, then slowly add 1 tbsp of ice-cold water at a time until the dough comes together.
3. Remove and cover with cling film and rest in the fridge for at least 1 hour.
4. Take a 20cm springform cake tin and grease it lightly, remove the dough from the fridge and roll it out big enough to fill the tin.
5. Once you have lined your tin, place baking paper and pie weights into the pastry-lined tin and then into the freezer for 15 minutes before you bake at 190°c for 15 minutes.
6. Remove from the oven and take out the pie weights then turn the oven down to 180°c and bake for another 15 minutes, then let the pie crust cool completely.
7. For the topping, simply add all your dry ingredients to a stand mixer on medium speed. Slowly pour the melted butter in, when it starts to clump into small pebbles it's ready.
8. Take the sliced apples and mix them with the butter, lemon juice, sugar and cinnamon.
9. Add the mixed apples to the baked pie crust, you want the apples to come all the way to the top, maybe slightly more.
10. Sprinkle over the topping and bake at 180°c for 45 minutes.
11. Let it cool for at least an hour before you try and slice.
How to Make Mom's Homemade Deep Dish Apple Pie 001
Mom's Homemade Deep Dish Apple Pie
1 bag of Granny's apple -- core apples peel and slice into thin slices cutting slices in halves after the apples are sliced.
1 cup of sugar or for sweeter pie add 1 ½ cups sugar
2 tablespoon flour
1 teaspoon cinnamon or 2 tablespoon if you prefer a more cinnamon taste.
Put apples in large bowl, mix 2 tablesppon flour in with sugar and pour sugar/flour mixture over apples then add cinnamon and stir. Next use the Never Fail Pie Crust recipe below this will make dough for two pies. After dough is mixed cut into 4 slices roll out each dough piece big enough to cover the bottom of deep dish pie pan and sides pour pie filling into pie pan and with the other slice of dough cover the pie.
Put in preheated oven for 450 degrees for 10 minutes then turn over down to 350 and bake for another 50 minutes.
Never Fail Pie Crust
1 ½ cups shortening
3 cups flour
1 teaspoon salt
1 egg
1 teaspoon vinegar
5 tablespoon cold water
Mix together shortening, flour and salt. Beat together egg, vinegar and water.
Mom's Easy Apple Pie
My mom's Easy Apple Pie is the dessert that I grew up on, and my own children now describe it as perfect! This simple, flavorful treat takes advantage of a shortcut store-bought crust -- and nobody will ever know!
Get the recipe:
My Mom’s Homemade Apple Pie Recipe | FUELING A SOUTHERN SOUL
Y'all! Get ready! Today I am teaching you step by step how to make homemade apple pie! Homemade crust, the delicious apple filling - all the details and just how my mom makes it! You're going to LOVE IT!
For the full post check out
Ingredients
Pie Crust
2 Cups Flour
6 Tablespoons Butter
6 Tablespoons Lard or Shortening
1 Teaspoon Salt
5 Tablespoons Ice Water + more if needed
Milk & 1 Tablespoon of Sugar – for brushing the top
Apple Filling
6–8 Good Size Granny Smith Apples
3/4 Cup Sugar
3/4 Cup Brown Sugar
4 T Corn Starch
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/4 Teaspoon Cloves
Lots of butter! About 4-6 Tablespoons
Instructions
Pie Crust
1. In a large bowl, add flour, salt, cold butter, and lard.
2. Using a pastry cutter, cut butter and lard into the flour until the mixture resembles small pea size shapes. If the butter and lard have gotten too warm in the process, pop into the freezer for 5 minutes to chill before continuing.
3. Fill a large glass with water and ice. Using a tablespoon measure, spoon in 5 tablespoons of the ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury. You want the dough to just begin to come together. You will know the dough is just right when it has just started to come together but still a little clumpy. If you pick up some in your hand and squeeze, the dough should stick together. Do not add too much water.
4. Sprinkle flour out onto the counter and spoon out dough on top. Roll around flour so that all sides are covered and bring together into a ball shape. Cut the dough into 2 equal-sized balls.
5. Roll out each dough ball with a rolling pin until about a 1/4 inch thick, or until it is slightly larger than your deep pie plate. NOTE – you want to have an excess dough that hangs over the sides for crimping the edges, so make sure you roll out big enough for that.
6. Lay the bottom pie crust in the bottom of the pie plate. Make sure you tuck into the edges. Be gentle with the dough.
7. Roll out the second crust just as large as the first and reserve it until the filling is finished and inside.
Apple Filling
1. Preheat oven to 375 degrees.
2. Peel and thinly slice all of the apples. A mandolin or food processor is the easiest and fastest way to do this.
3. Add the peeled and sliced apples into a large bowl. Add in the rest of the filling ingredients and stir to coat the apples completely.
Carefully layer the apples into the pie shell. Tuck them tightly against the edges and on top of each other.
4. Take a couple of tablespoons of butter and cut into dots. Dot the top of the apples with this butter (about 4-5 tablespoons). This is very important! Do not skip this step.
5. Lay the second rolled out pie crust on top of the apples. Crimp the edges together and decorate the top as you wish. If leaving undecorated, cut a couple of slices at the top of the crust to let the steam escape.
top of my moms apple pie with a decorated crust top before going into the oven
6. Bake for 1 hour and until bubbly. If it is getting too brown on top before finished, lay a piece of foil loosely on top and finish baking.
Let cool for about 30 minutes before serving.
Notes
Wrap any leftover apple pie with plastic wrap and store in the fridge for up to 4 days
Mom's Apple Pie Recipe - Ultimate Thanksgiving Pies
Mother knows best, and in this case, The Food Feeder's host Noah Galuten's mother knows best. She made her apple pie for us as a special Thanksgiving treat. Scroll down for Noah's ma's apple pie recipe and click for more pie recipes from our favorite food channels. Then subscribe for more of Tasted:
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Or Click to Get More Great Pie Recipes!
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Mom's Apple Pie Recipe:
Ingredients
12 Granny Smith apples, peeled, cored, and sliced
3/4 cup sugar, plus additional for pie top
Zest and juice of 1 lemon
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
Pinch ground cloves
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
Directions:
Preheat oven to 375 degrees
Slice apples in 1 thick slices and put into a large bowl. Add sugar, zest and juice of 1 lemon, spices and flour. Mix well and add to pie plate with chilled piecrust.
Dot with 2 tablespoons of butter cut in small pieces. Add top rolled pastry crust. Seal by crimping edges and cut 3 or 4 small steam vents in the top. Bake in 375-degree oven until the crust is brown and juices are bubbling. About 1 hour.
Let cool before serving.
Pie Crust Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water
Directions
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
TIP: I put the bowl of the processor, the cut up butter pieces, and the flour in the refrigerator to chill for one hour before processing. COLD IS KEY!
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Homemade Pie Crust Recipe
This homemade pie crust recipe is the easy, flaky, and the best that I've ever tasted! Even Morgan (camera guy) was blown away by it! ????????????????
Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey!
1/3 cup milk (81 g)
1 Tablespoon white vinegar (15 g)
2 cups AP flour (240 g)
1 cup unsalted butter (226 g)
1 teaspoon salt (5 g)