Apple pie with cinnamon

American apple pie

Difficulty

Ingredients

400 g	butter (cold, divided)
520 g	all-purpose flour (divided)
1	egg yolk
½ tsp	salt
170 g	sugar
60 ml	water
8	apples
½	lemon
½ tsp	cinnamon
¼ tsp	nutmeg
100 g	brown sugar
1	egg white

Utensils

• stand mixer
• plastic wrap
• oven
• rolling pin
• pie dish
• pie weights
• parchment paper
• cutting board
• knife
• large bowl
• cooking spoon
• pastry brush

How-To Videos

How to core and slice an apple

How to fit dough into a pie dish

Nutrition per serving

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Step 1/6

• 360 g butter
• 500 g flour
• 1 egg yolk
• ½ tsp salt
• 120 g sugar
• 60 ml water

• stand mixer
• plastic wrap

Cut some of butter into large pieces and add to a stand mixer with most of flour, egg yolk, salt, and sugar. Beat for approx. 2 – 3 min. until crumbly. Then, slowly add water, reserving a small amount for the final step, and continue to beat for another 1 – 2 min. until dough is smooth and uniform in consistency. Wrap dough in plastic wrap and transfer to refrigerator. Allow to set for approx. 1 h.

Step 2/6

• flour for surface work

• oven
• rolling pin

Preheat oven to 180°C/350°F. Cut dough into two even rounds. Then, flour work surface, place dough on top, and roll out, one at a time, using a rolling pin until rounds are larger than your pie dish.

Step 3/6

• pie dish
• pie weights
• parchment paper

Flour both sides of dough and transfer to pie dish. Press evenly into all edges of dish and then remove excess dough. Place a piece of parchment paper on top of dish and fill with pie weights. Place in preheated oven at 180°C/350°F and blind bake for approx. 10 min.

Step 4/6

• 8 apples

• cutting board
• knife

Peel, core, and quarter apples. Then, cut crosswise into medallion-sized pieces.

Step 5/6

• ½ lemon
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp flour
• 50 g sugar
• 100 g brown sugar

• large bowl
• cooking spoon

In a large bowl, thoroughly mix together apple, lemon juice, cinnamon, nutmeg, flour, sugar, and brown sugar.

Step 6/6

• 40 g butter
• 1 egg white
• 1 tsp water

• pastry brush

Transfer apple slices to pie dish and spread out evenly. Cut remainder of butter into pieces and place on top of apples. Cover pie with rest of dough. Make a small hole in the middle, so air can escape. Mix together egg white and water and brush on top. Return to oven and bake at 180°C/350°F for approx. 50 – 55 min. until golden brown. Enjoy!

Источник

American Apple Pie with Cinnamon

Author: Peter Kolesnichenko · Published: Sep 22, 2017 · Modified: Sep 8, 2021

I love a freshly baked, Classic American Apple Pie, preferably baked in a deep dish. I especially love the American style cinnamon spiced apple pie recipes like I grew up with. It’s even tastier served ‘a la mode’ with vanilla ice-cream.

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Can You Use Normal Apples For Apple Pie?

Of course you can! There are people who claim certain apples varieties must be used for apple pies. At the end of the day, it’s up to you and your tastebuds. Granny Smiths are more tart, so I tend to avoid using them. Living in Western Australia, home of the Pink Lady Apple, that is my favorite apple to use. Otherwise, use what’s plentiful and in season.

Growing up in the Okanagan Valley, which was predominantly apple orchard country, there was always plenty of apples in the autumn. We ate lots of McIntosh, Gala and Spartan Apples. Deep Dish Apple Pie was always on the menu.

We had so many apples from our trees that we would get them freshly squeezed to make cloudy apple juice. As a kid, I never wanted homemade apple juice but always wanted the clear store-bought apple juice! How times have changed! We also made homemade spiced hot apple cider. Apples were such a big part of my growing up!

This is Where I Offend Aussies

Moving to Australia, the apple pies that I’ve had here have been pretty bland. Sorry to offend any Aussie bakers, but I guess it’s so different from what I’m expecting. The typical bakery apple pie filling recipes here taste like plain unsweetened stewed apples inside a pie (which must be loved by Aussies).

Australians don’t use as much cinnamon, maybe its cultural to North America to use lots of cinnamon and spices. I think I’ll just chalk it up to cultural differences. It’s not a wrong way to make apple pie, just not the flavor I thought was universal. Therefore I make my own American Apple Pie to remind me of the pies of my childhood. It’s funny how some food memories are just in-grained in you.

Apple Pie Pastry

Making shortcrust pastry is quick and easy, however many people prefer to buy pastry in the freezer section of the supermarket. It’s always ready to be thawed and used, and is quick and easy. This speeds up the recipe prep time. All you need to do is buy the apples, peel and slice, season and bake. If you want to make it from scratch, I have included my shortcrust pastry recipe.

When covering the apple pie, you can use a single pastry sheet with a hole cut in the middle to let the juices out. However I think a lattice top pie looks much nicer, and only take a few minutes longer to make. If you don’t want to use short cut pastry, check out my Russian Blueberry Pie which uses a sweet yeast dough for the pie. And if all this is too time consuming for you, try making an easy Sharlotka Apple Cake with only 5 ingredients. Another tasty apple recipe that is so easy to make!

I love the mixture of baked apples with brown sugar, cinnamon and spices. It just takes me back to my childhood and reminds me of autumn and Thanksgiving. American Apple Pie, a comforting fall treat, perfect with a cup of tea. Bon Appetit! Приятного аппетита!

Источник

Classic apple pie with cinnamon cream

This classic apple pie recipe with home-made shortcrust pastry, a beautiful lattice top and cinnamon-scented whipped cream tasted like home in every bite.

I have this idea of how my future will be. I’ll be in my 50’s/60’s, my kids will be grown up living happy, successful lives of their own and I will be travelling. A lot. But then my kids will phone me and say “Mom, I’m dying for your (enter iconic mom dish here). Come home.” And I will, and I will cook it for them and they will look at me with complete adoration in their eyes.

And often, people will laugh at me when I tell them about this little fantasy of mine. But then the other day, Aidan comes to me and says “Mamma, please please please can you make me apple pie again. Your apple pie is the best.” And I knew, right then, that I am not being unrealistic. Because let’s face it, we all have that one (or more) dish that our moms just make the best. Even my mom, not the most eager of cooks, had dishes that she just kicked ass with. Her chicken-fried steak, chicken liver pate and marshmallow fridge tart are to this day some of the most delicious things I have ever eaten.

And so, I made an apple pie. And the whole time I was busy making the pastry, slicing the apples, whipping the cream, Aidan popped his head around the corner, asking when I would be done. He also kept telling me that this was the prettiest pie and he just couldn’t wrap his head around the lattice top. And to be honest, it takes a second or two to figure it out but the reward is so much bigger than the amount of effort it takes to create this pretty topping.

My brother said that the pie didn’t even look real. “It looks like a cartoon pie!” And that’s all down the pretty lattice top. This is not only an aesthetic thing though, the lattice top also allows the steam to escape efficiently, allowing your pie filling to become jammy and the pastry to stay crisp. In fact, I didn’t even blind-bake the pastry before hand. I simply chilled it efficiently before filling with the apples and baking.

The end result was this beautiful pie with its golden, crisp pastry and jammy apple-y interior. Serve with a dollop of soft, cinnamon-scented whipped cream and you have home in every bite.

How do you make a homemade apple pie?

Start by making the pastry by pulsing butter, flour and sugar together in a food processor then add ice water and egg until the dough comes together. Chill in the fridge before rolling out and pressing into a pie plate. The filling is made with granny smith apples. Peel and slice the apples finely then mix with cinnamon, sugar and corn starch. The corn starch helps the apple juice thicken up so you don’t have a watery pie at the end. Top with lattice crust then bake until golden brown and bubbling. Remember to allow the pie to cool down before slicing as this will help the sliced pie keep its shape.

What are best apples for apple pie?

I prefer apples that have good flavor and will keep their shape once cooked. Granny Smith apples hit both those boxes but I’ve also had success using a few different varieties in one pie. Pink lady apples are also really delicious in pies.

Do you have to peel apples for apple pie?

No, you don’t have to. It results in a “smoother” eating experience and is more classic but you can definitely leave the skin on. Just make sure to slice the apples finely.

Источник

Cinnamon Roll Apple Pie

Thursday | Nov / 13 / 2014 | Comments 61

This Cinnamon Roll Apple Pie is a unique take on a classic apple pie. Made with a cinnamon roll inspired crust it looks as delicious as it tastes!

I’ve been so excited to make this Cinnamon Roll Apple Pie ever since I saw the idea for its unique crust on Pinterest. And don’t worry. For those of you who don’t (want to) make pie crust, this recipe calls for a store-bought one.

Let me introduce you to this Cinnamon Roll Apple Pie!

What makes this crust extra special is that it looks like mini-cinnamon rolls lining the pie pan. To create this look (which also adds extra cinnamon-sugar flavor), you sprinkle an unrolled refrigerated pie crust with cinnamon and sugar. Then you roll it up and slice it into what looks like mini-cinnamon rolls.

How to Make a Cinnamon Roll Pie Crust:

Next, you simply press the little rolls into a classic pie pan. (You can use any type of pie pan here, but the clear glass will show off the beautiful design of the crust.) Pretty neat, right?

For the filling, I used a mix of Granny Smith and Honeycrisp apples, two of my favorites.

Finally, the whole pie gets covered in this fantastic crumb topping.

It will seem like a lot when you’re putting it on, but just keep piling it high. As they bake, apple pies tend to flatten, so the higher the better.

Slide the pie in the oven and bake it for an hour. For a final “cinnamon roll” touch, a swirl of cinnamon icing goes over the top. Perfection. Naturally, I served up mine with a big scoop of vanilla ice cream. If you are up to making your own, here is a recipe for vanilla frozen custard.

I forgot to take a picture while I was taste testing this pie, (I got distracted by the deliciousness.), but I can attest that seeing the cinnamon swirls in the crust as you’re digging in is pure bliss. It’s also one of those unexpected things that makes this dish really memorable.

While the crust does take a few extra minutes, it’s totally worth it. I think it also would be fun to try with a pumpkin or pecan pie!

Enjoy this pie? Check out these recipes:

And that, my friends is another pie for our Year of Pie collection.

What do you think? Will you give this unique Cinnamon Roll Apple Pie a try?

Источник