Alton Brown Bakes an Apple Pie | Food Network
Alton Brown shares his secrets for making the perfect apple pie.
Get the recipe:
Super Apple Pie
RECIPE COURTESY OF ALTON BROWN
Level: Intermediate
Total: 7 hr 45 min
Prep: 1 hr
Inactive: 6 hr
Cook: 45 min
Yield: 10 servings
Ingredients
For the crust:
6 ounces unsalted butter, cut into 1/2-inch pieces
2 ounces vegetable shortening, cut into 1/2-inch pieces
5 to 7 tablespoons applejack
12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar
For the filling:
3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
1/2 cup sugar, divided
3 tablespoons tapioca flour
2 tablespoons apple jelly
1 tablespoon apple cider
2 teaspoons freshly squeezed lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground grains of paradise
Directions
For the crust:
Place the butter, shortening and applejack into the refrigerator for 1 hour.
In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
For the filling:
Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
For assembling and baking the pie:
Preheat oven to 425 degrees F.
Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.
Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie.
Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
Cook’s Note:
**If you're using an electric oven with coils on the bottom of the oven, place the pie on the sheet pan on the lowest rack over the coils, NOT directly on top of them.
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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.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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The BEST Apple Pie Recipe
A flaky, buttery pie crust generously filled with gently spiced apples alongside a big scoop of vanilla ice cream- it doesn’t get much more delicious than that. And this apple pie recipe is a festive, easy holiday dessert that’s perfect for fall!
Apple pie is an iconic American dessert. It’s ubiquitous on almost every holiday table because it is simply that popular, so much so that many families have their own take on an apple pie recipe.
RECIPE:
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The Unexpected Trick to Perfect Apple Pie: Paper Bag Method
This last Christmas I asked who might want to exchange Christmas cards along with a recipe. It was a wonderful experience! One of my subscribers joined in, and sent not just a recipe, but a recipe booklet from Apple Hill California!
I love old cookbooks, and I love unusual recipes, so this completely filled the bill. Paper bag apple pie!
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Magical Apple Pie Baking: Unleashing the Secrets of Paper Bag Bliss!
Welcome to my YouTube channel where today, I'm uncovering the magical world of apple pie baking! In this episode, I am sharing my secret technique for creating a blissful apple pie using the unconventional method of baking it in a paper bag. Follow along as I take you on a delectable journey through the mysteries behind this extraordinary process. Prepare to be mesmerized as I reveal the step-by-step instructions for achieving a perfectly baked apple pie. Discover the wonders of baking inside a paper bag, as it helps to seal in the flavors and moisture, ensuring a heavenly dessert like no other. Watch as the paper bag transforms into a guardian of taste, imparting a unique twist to our beloved apple pie recipe. Join us as I share insightful tips and tricks along the way, divulging my secrets to creating the most scrumptious apple pie filling bursting with the sweetness of ripe apples, tantalizing spices, and a touch of magic. With my detailed guidance, even novice bakers will be able to conjure up a masterpiece. The aroma of cinnamon and sweet apples will fill your kitchen, as you witness the alchemy happening inside the paper bag. Immerse yourself in the enchanting experience, and soon, you too will become a believer in the power of paper bag bliss. Don't miss out on this captivating and educational baking adventure! Subscribe to my channel to unlock the secrets of pies and learn why I think that ALL WE NEED IS PIE. With this recipe, we say goodbye to traditional methods and embrace a new level of deliciousness with my groundbreaking paper bag technique.
RECIPE:
APPLE PIE IN A BAG
yields 9” pie
ingredients:
9” bottom crust:
1 ¼ C. flour
2 T. sugar
Pinch salt
1 stick butter, cut into pieces
¼ to 1/3 C. ice water
TOP CRUST
2 c. flour
1 c. butter, softened
1 c. sugar
pinch salt
FILLING:
4 granny smith apples + 4 honeycrisp apples,peeled, cored, and thickly sliced.
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract or vanilla paste
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 tablespoons cold unsalted butter, cut into pieces
• Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add ¼ C of the water and pulse briefly—it will still look crumbly. Add more water, tablespoon by tablespoon until you can squeeze with your hands and the dough just comes together.
• Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate for at least an hour, or overnight.
• On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit.
Arrange a rack in the center of the oven and preheat oven to 400º- 425º F.
• Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Let sit while you make the top crust.
• Assemble your top crust. Combine all ingredients into a mixer with the paddle attachment. If you don’t have a stand mixer, you can do this with electric beaters. Give the mixture a few minutes to come together. At first it will look a bit dry but after about 2 minutes in the mixer. But it will come together like a soft dough, sort of like a sugar cookie dough.
• The hero of this pie is the top crust. Pour your apple mixture in the bottom of the pie shell and spread into an even layer and dot with the butter. It should be heaping over the top. Grab about half of the top crust mixture and work it with your hands to flatten it out a bit. Place on top of the pie and do the same with the other half of the dough. Spread it around with your hands so that you completely cover the apples and bottom crust. It’s really easy to manipulate the top crust mixture. Just pull it, spread it around. It’s not something you have to be gentle with so don’t be scared.
Place pie in a large brown paper bag. Fold the opening closed. If you can’t get it to stay down, feel free to staple it shut. I find that just folding it a few times and tucking it in the bottom works just fine. Place on a large baking sheet and put in a 400º F oven for 1 hour 20 minutes. Make sure the bag isn’t touching the sides of the oven. Once the pie is done baking, pull it out of the oven and immediately cut open the top of the bag. Be careful not to burn yourself on the steam as you do this. I usually take a paring knife and cut a circle shape at the top and rip it away from the pie. Let it come to room temperature and then place in the fridge until ready to eat.
Kidd O' Shea Visits Elegant Farmer, Bakes Famous Apple Pies
12 News contributior Kidd O' Shea visited Mukwonago's Elegant Farmer to help bake one of the businesses's famous apple pies.