Delicious Apple Pie Filling
Today we're making Apple Pie Filling, and it is delicious! Try it out yourself, and let me know how it turns out!
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6-8 large (or 10-12 small) Granny Smith apples, peeled and sliced
Splash of lemon juice (optional)
3/4 cup brown sugar (160 g)
1/4 cup unsalted butter (57 g)
1 Tablespoon cinnamon (or more to taste
2 Tablespoons cornstarch
2 Tablespoons water
(To make thickening slurry)
Mom's Apple Pie
** WINNER BEST REGIONAL FILM NORTHAMPTON INDEPENDENT FILM FESTIVAL 2007 **
A Film by Tim Duquette.
While giving a lesson in the art of making apple pie for Thanksgiving day dinner, a German women who married an American G.I. and left her war torn country, reflects on coming to America in the early 50's and learning to bake, as American as apple pie.
imdb page :
EAT | Easy Apple Pie Recipe
There's nothing quite like homemade apple pie. It's easier than it looks. I promise! Subscribe for new vids M-W-F! Click SHOW MORE for recipe.
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INGREDIENTS
--- CRUST---
- 2.5 c flour
- pinch of salt
- 1/2 c cold, cubed butter
- 1/2 stick frozen crisco, cubed
- 3-4 T orange juice
--- CRUMBS---
- 3/4 c flour
- 3/4 c oats
- 2/3 c brown sugar
- 1 t cinnamon
- 1/4 t nutmeg
- 1/4 t salt
- 7 T cold cubed butter
--- FILLING---
- 5 cups apples, peeled and sliced
- 1/3 c sugar
- 2 T flour
- 1 t cinnamon
DIRECTIONS
1) Make Crust. Whirl flour and salt in food processor. Add butter and crisco a bit at a time until it resembles peas. With motor running, add orange juice a little at a time until dough comes together. Turn dough out onto wax paper and cut into 2 equal portions. Flatten and wrap in wax paper. Put in refrigerator at least 1 hour, preferably over night.
2) Make Crumbs. Put dry ingredients in food processor. Turn on and add butter a bit at a time until it resembles crumbs. Turn out into bowl and store in refrigerator until ready to use.
3) Make Filling. Combine apples with remaining ingredients.
4) Assemble Pie. Roll out crust on clean, floured surface. Put into pie dish. Add apples. Top with crumbs. Bake at 375 for about 1 hour, until juices are bubbling. Cool slightly before digging in!
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MOM'S APPLE PIE WITH CHEDDAR CRUST | The best!
#weekendatthecottage #thebestapplepie #applepierecipe
MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST is a sensational dream come true!
Before I jump into telling you all about MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST, lemme just say, it’s a keeper. In fact, I’m now ranking it as the best pie I ever made, and as frequent visitors to Weekend at the Cottage will know, that’s saying something.
Okay, enough said. Let’s make MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST:
THE GOODS
We believe every truly great pie begins with the best ingredients. There are three key parts to making this pie where choice ingredients get put to the test. More about each a bit further down.
The one high-level consideration regarding all ingredients - do your best to track down and use organic. If those organic ingredients are locally sourced and or grown even better. This pie, and your tummy, will thank you for it!
THE CRUST
My mom gets credit for this idea, she’s the one who first attempted it way back when I was kid. Although she didn’t leave a recipe for it, the memory of an apple pie made with this unexpected, almost unusual CHEDDAR CHEESE PIE CRUST, stuck with me all this time. It was pleasure working through the concept and making a number of pies along the way to get it right.
You’ll need one cup of grated cheddar cheese for this pie dough recipe, and although we didn’t specify, the older the better. An aged cheddar will give the crust a cheesier flavour and get bonus points for how it partners with the apple filling. This pie is all about that time-honoured pairing of apples and cheddar cheese.
SAUCE TOSS
While developing the concept for this recipe, I kept going back to the steps I normally follow when making other fruit pies like our BLUEBERRY, SOUR CHERRY and CLASSIC PEACH GINGER pies. For those ones, you place the fresh fruit in a bowl, sprinkle with sugar, salt, lemon juice and cornstarch, fill the shell, dab with butter and bake. Easy, peasy.
While developing this recipe, my mind went in a different direction. I started thinking about flavouring the apple filling with cinnamon and brown sugar and how the butter would melt in. Then it hit me, what if I prepared a sauce for the apples first?
Sure enough, I was soon testing a butter-brown sugar sauce that’s akin to a warm, melted, spiced caramel. This time I really, really mean it - just wait until you try it! Gently tossing the apples in that sauce is pretty perfect.
APPLES
Although “Spy for pie” came to mind when I started thinking about what apple to use, I instead went with Cortland. They are a typical McIntosh-style apple with both a nice crunchiness and level of tart sweetness. In my mind, their top “pick me for pie” selling feature is that they don’t brown as quickly after peeling as other varieties do.
Two tips on preparing them for the recipe: go slow and slice them evenly and thinly to help create an attractive look when we layer them inside the shell. Uniform slices also cook evenly throughout. The second thing is that we crafted the recipe by weight, so make sure you have two pounds of apple after they've been peeled, cored and thinly sliced.
ASSEMBLY LINE
Pulling the various components of this pie together is very easy and I’m sending you all my best pie-making good vibes. Basically, you’ll gently toss the apples in the sauce, then it's a quick roll out of the dough for the bottom of the pie. So far, so good!
Next up, we transfer the apples into the dough-lined pie plate. Important: spoon the apples in instead of pouring them, and move them about so that they lay flat on top of each other. Think of layers upon layers of apple.
Final steps are to cover the filled pie with the upper crust, brush with an egg wash, cut slits into the dough for air vents, then bake! It’s all wonderfully straightforward.
REST STOP
After the pie has baked, we suggest giving it a few hours to settle. We found the pie stays warm, and don’t worry, it stays hot enough for the vanilla ice cream to ever-so-slowly melt while you enjoy.
SURPRISE
We had a wonderful surprise happen that we know you’ll love. After serving up the first two wedges of pie, we noticed a tiny bit of that caramel-like sauce oozing into the bottom of the pie plate. If you have a small teaspoon handy, gather up a bit of it and drizzle it over the ice cream. Just saying… XO!
Thanks so much for following along on the journey to homemade pie nirvana. We’re all quite tickled with the results, yet I for one am not surprised. My mom served each and every pie she made for her dearest family and friends with her secret ingredient: love. I guess I did the same!
MOM’S APPLE PIE WITH CHEDDAR CHEESE CRUST, the best pie I ever made… yet!
Healthy Vegan APPLE PIE ???? Fat Free, Sugar Free, Gluten Free / Weight Loss
Apple Pie Recipe:
4 large apples (any variety)
Caramel sauce: cook on low for 10mins
8 medjool dates
2/3 cup chickpeas
1 cup water
Juice of half a lemon
1 tsp cinnamon
Crust: bake for 10mins
2 cup oats
1 cup chickpeas
4 medjool dates
1 tsp cinnamon
Pinch of salt
Crumble:
1 cup oats
1 tsp cinnamon
Just of half a lemon
3 medjool dates
2/3 cup chickpeas
Bake the whole thing for 30mins at 180 Celsius!
If you want some more delicious vegan food ideas for maximum weight loss, check out my 7 Day Weight Loss Meal Plans ✨ broccolimum.com
Follow me over on Instagram where I post daily - @broccoli_mum
#applepie #veganweightloss #healthydessert
Mom's Flat Apple Pie Recipe
Fresh apples topped with cinnamon sugar, cornflakes (yes cornflakes) and butter, sandwiched between flaky crust and baked to warm perfection. Then topped with a thin vanilla frosting. This flat apple pie is soooo good!
Full recipe here: