THE BEST HOMEMADE APPLE PIE | EASY BEGINNER FRIENDLY RECIPE AND TUTORIAL
I don't know about you all, but apple pie is one of my favorite desserts ever! With this homemade buttery crust and delicious filling, you are bound to win! Check out this recipe and let me know what you guys think! Made from scratch from the top to the bottom! #applepie #pierecipe
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Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Ice Mocha
Artist: Drew Banga
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FULL LIST OF INGREDIENTS:
Serves: Makes 1 Double Crust Apple Pie Prep Time: 1Hr.
Cook Time: 45-50 Mins. OVEN TEMP: 425DF for 10 Mins/ 360 DF for 45-50 Mins
DOUBLE CRUST:
- 2.5 Cups All Purpose Flour
- 1/2 Tsp Salt
- 2 Sticks Frozen Butter
- 7 Tbsp Cold Water
FILLING:
- 3 lbs Granny Smith Apples
- 2/3 Cup Light Brown Sugar
- 1/3 Cup Granulated Sugar
- 1 Tbsp Lemon Juice
- 2 Tbsp Melted Butter
- 2 Tbsp All Purpose Flour
- 1 Tbsp Vanilla Extract
- 1 Tbsp Ground Cinnamon
- 1 Tsp Ground Ginger
- 1/4 Tsp Nutmeg
Apple Hand Pies Recipe
These apple hand pies are so delicious! They are crispy on the outside, juicy on the inside and smell amazing! If you like classic apple pie, you must try these homemade apple hand pies. They are perfect for parties, holiday, birthdays and weekends.
Full printable recipe + tips how to make the best apple hand pies:
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Makes 9-10 hand pies
Ingredients:
For the crust:
2 cups (250g) All-purpose flour
1/2 teaspoon salt
1 tablespoon Sugar
2/3 cup (155g) Butter, chilled and cubed
1/3 cup (80ml) Ice cold water *if needed add more
For the filling:
3 Apples
2 tablespoons (30g) Butter
1/4 cup (50g) Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg (optional)
2 tablespoons (16g) Cornstarch
Egg wash for brushing
Directions:
1. Make the dough: in a large bowl whisk flour, salt and sugar. Add cubed butter and using a dough blender, blend the dough with the butter until crumbs are formed. You also can do this process using a food processor.
2. Add the water and stir until incorporated.
3. Cover the dough with a plastic wrap and refrigerate for 1 hour.
4. Meanwhile make the filling: peel and chop the apples.
5. In a small heavy bottomed saucepan, melt the butter. Then add chopped apples, sugar, cinnamon and nutmeg. Cook over medium heat until apples are tender, about 8-10 minutes. Remove from heat, add cornstarch, stir and set aside to cool.
6. Assembly: preheat oven to 375F (190C).
7. On a floured surface roll out the dough to a 1/8 inch (3mm) thick. Using a round cutter, cut out 4-inch (10 cm) circles.
8. Place 1-2 tablespoons of the apple mixture in the center of the circles. Brush the edges of the circle with beaten egg and fold the dough over the filling and seal the edges with a fork. Refrigerate the dough for 20-30 minutes.
9. Brush the pies with egg wash, then, using a paring knife, cut a few small slits on the top of each hand pie, then sprinkle with sugar (optional).
10. Bake for 20-25 minutes or until golden brown. Allow to cool slightly before serving.
Equipment I used in this video:
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How to make a Homemade Apple Pie | Pie from scratch | Southern apple pie | Mama Sue's recipes
I'm very good at just buying pre-made pie crusts, but in today's video, I combine two wonderful women's recipes to make the best apple pie! My niece shared her pie crust recipe with me and it is so good.
For the apple pie, I watched Miss Annie's mom make one and loved the tricks that she uses for a no-fail apple pie. Here is that video if you want to watch it. ( The recipe is also included in Miss Annie's Home + Kitchen cookbook on page 60.
Thanks for following! And remember to be salt and light! - Sue
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How to Make Homemade Southern Apple Pie Recipe | Grandma Barb's Deep Dish Apple Pie
❤️ SUBSCRIBE HERE: You just can’t go wrong with a southern, deep dish, from-scratch apple pie!! This recipe is one of my grandma Barb’s apple pie recipes and it’s one of my favorites! I’m using my favorite, homemade buttery pie crust recipe (video link below).
This apple pie is really easy to make! The tart apples are lightly spiced with the perfect amount of sweetness. Paired with that flaky, buttery pie crust and mercy…you got something going on!! Don’t forget the vanilla ice cream!!!
HERE'S THE PRINTABLE RECIPE:
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Music by Kevin Macleod
Best Apple Pie Filling Ever!
Apple Pie Filling
You can use to swirl into cakes, as cake topping, apple crisp, as an ice cream topping and of course for pies! You will need to double the recipe for a deep dish pie
3 1/2 cups sliced or chopped apples tossed with about 1 1/2 Tablespoons lemon juice (This time I needed my apples chopped for the recipe I will use them in) Any baking apple is fine. I like to mix mine. I used Honeycrisps and Jonagold this time.
1/2 cup water
3 Tablespoons sugar
3 Tablespoons brown sugar (light or dark) If you do not have brown sugar regular sugar is fine.
1-1 1/2 teaspoons ground cinnamon
dash of salt
2 Tablespoons butter
Slurry: 2 Tablespoons water, 2 Tablespoons cornstarch
Directions: Slice or chop apples as you will need to use them (slices for pies, chopped for toppings, etc.) Toss with lemon juice. Set aside. Melt butter in pan. Whisk together the 2 Tablespoons each of water and cornstarch. Set aside. Add to the butter, both sugars and water. Whisk well. Add cinnamon and dash of salt. Whisk well. Add the cornstarch slurry. Whisk well. Bring up to a boil. Add apples, stirring thoroughly. Bring apples back up to a boil. Continue to to keep apples moving and let them stay boiling for 30-40 secs. Turn temperature down to a simmer. Cover with lid or foil and continue as shown to let apples simmer 6-8 minutes approximately, until done to your likeness. If using for baking about 6 minutes. If using for a topping then go up to about 8 minutes. Remember to give them a good stir as to cook them evenly. Use as you would and type of pie filling. Makes about 2 1/2- 2 3/4 cups filling.Depending on the pie size you may need to double the recipe. The filling will keep in the refrigerator for about 3 days. If not using right away, just place cooled filling in a freezer bag. Hint: after filling the freezer bag remove as much air as possible and lay on a flat surface in the freezer. It is much easier to store it flat in your freezer. Freezes well for up to 9-10 months.
To make a pie using the filling: Preheat your oven to 425 degrees. Place a bottom crust. Pour cooled pie filling (room temperature is fine) into the pie. place a top crust (cut a few vent holes) or a lattice style crust on top. Crimp the edges of the pie dough. Brush the top crust with egg white. Bake for 38-45 minutes or until golden brown. You may want to use a pie shield or foil on the edges to avoid over browning as the pie bakes. To see my video for pie click here:
Enjoy! Thank you for watching!
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The Ball Whisk: (The silicone ones are great! The stainless steel balled ones, not so much)
Additional Prep Bowls:
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
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By: LowNotes
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