- Making Apple Pie — Transcript
- Homemade Apple Pie
- This is absolutely the best homemade apple pie you’ll ever make! It has a flaky, buttery crust and a tender, lightly-spiced apple pie filling. Use a combination of apples for best flavor, and bake until the top is golden and the filling is bubbly!
- Video: How to Make Old-Fashioned Apple Pie
- How to Make Apple Pie
- What Are the Best Apples for Apple Pie?
- Make the Crust Ahead
- How to Make the Apple Pie
- How Long to Bake Apple Pie
- Best Toppings for Apple Pie
- How to Store and Freeze Apple Pie
- More Great Apple Pie Recipes
- Homemade Apple Pie
- Ingredients
- Method
Making Apple Pie — Transcript
Two friends talk about what they need to make apple pie.
Your browser does not support playing embedded audio. If the audio player above doesn’t work, click here to download the audio file. Mike: We have to make dinner tonight. I hope you remembered! Cathy: Oops, I forgot actually. What do you want to make? Mike: Well, I thought we could make that apple pie we did last time. what do you think? Cathy: Yeah, ok, that’s a good idea. Do we have everything we need? Mike: Mm, let’s go and have a look in the kitchen. Cathy: right, first, of course, we need some apples. Do we have any? Mike: Yes, we have a lot of apples. I bought ten only yesterday. How many do we have to use? Cathy: I think six large apples will be fine. Now, is there any flour? We have to use two and a half cups of flour. How much do we have? Mike: I think we’ll have to buy some flour. We don’t have much. Maybe only 200 grams. I’ll start a shopping list. ok, flour. What about cinnamon and nutmeg? Cathy: Well, for this recipe, we only need a little cinnamon and nutmeg. How much do we have? Mike: Oh, these containers are both full, so we don’t need any more. Now, we need a little salt. Cathy: OK, we have a lot of salt. Mike: And quite a lot of sugar, hmmm. it says in the recipe about a cup. Cathy: Oh. we don’t have any sugar! We can’t make apple pie without sugar. Write sugar on the shopping list. Mike: OK, I’ve got it. We need a little butter too. Did you buy any butter yesterday at the store? Cathy: No, I didn’t get any. How much do we need for the recipe? Mike: Well, it says 100 grams. I think we have some butter in the fridge. Cathy: Yes, we don’t have much but there’s enough. Mike: OK, I will go down to the store and buy these things we need. And we can start when I return. Источник Homemade Apple PieThis is absolutely the best homemade apple pie you’ll ever make! It has a flaky, buttery crust and a tender, lightly-spiced apple pie filling. Use a combination of apples for best flavor, and bake until the top is golden and the filling is bubbly!Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. Here is our favorite apple pie recipe, with an easy, no-fail, buttery, flaky homemade pie crust, and a filling with a mix of different types of apples, spices, vanilla, and a splash of brandy. This apple pie is my family’s most requested pie during the holidays. I usually make two of them so we can enjoy one for leftovers. Nothing better than pie for breakfast, right? Video: How to Make Old-Fashioned Apple PieHow to Make Apple PieWhat Are the Best Apples for Apple Pie?It’s best to use a mix of different types of apples in your pie. Some apple varieties cook up faster than others. Some cook up firm, some more soft; some apples are more tart, some more sweet. By combining them, you’ll get a more complex, deeper flavor. Look for a combination of tart and sweet apples, and a combination of apples that cook up firm and soft. That said, some apples are better for cooking into a pie than others. I like to use:
For more information on which apple varieties are best for baking, check out our Guide to Apples. Make the Crust AheadTo make apple pie, start with the crust. If you are making a homemade crust, you can make the dough a day or two ahead, and keep the dough disks chilled in the refrigerator. The dough recipe I’m recommending for this apple pie uses sour cream along with butter, and is especially delicious, flaky, and easy to make. If you would like to make an all-butter crust instead, see our All Butter Crust. If using a store bought frozen crust, follow the directions on the crust package for working with the crust. (See our Review of the Best and Worst Store-Bought Pie Crusts.) How to Make the Apple PiePeel, core and cut the apples, and sprinkle them with a little lemon juice or apple cider vinegar to keep from browning. Toss them with a little flour, sugar, cinnamon, allspice, nutmeg, and vanilla, and let the filling sit while you roll out the pie crusts. Remove the dough disks from the refrigerator and let them sit for 10 to 15 minutes before rolling one of the disks out to 12-inch circles, about 1/8″-inch thick. Line the bottom of a 9-inch pie plate and line with the rolled out dough. Trim the edges to a half-inch from the sides of the pie pan. Scoop the apples into the pie plate and create a mound in the center. Don’t worry if the apples are high in the pan, they’ll shrink as they cook. Roll out the second pie dough disk. If you want to make a lattice pie, see our directions for making a lattice pie here. (It’s easy!) Otherwise, place the second round of rolled out pie dough over the apples, and tuck the edges of the top pie crust over and under the bottom pie crust edges. Crimp with your fingers to seal. Score the top in several places to create vents for steam to escape (no need if using a lattice top). How Long to Bake Apple PieTo bake, place the pie on a baking sheet (to catch the drippings) in a 375°F oven and bake for 20 minutes, or until the top starts to lightly brown, then lower the temp to 350°F and bake anywhere from 45 minutes to an hour or more longer. The way you know that the apple pie is done is that the juices are noticeably bubbling. If you have an instant read thermometer, you can insert it into the center of the pie. A reading of 200°F is done. At any point during the baking the top of the pie begins to brown too much, just tent it with aluminum foil. I usually tent the pie about halfway through the baking with foil. Let the pie cool for an hour before cutting into it, and serve it plain or with whipped cream or vanilla ice cream! Best Toppings for Apple PieThere’s nothing better than a slice of warm apple pie with a scoop of vanilla ice cream, right? For something a little different, try cinnamon ice cream instead. You could also top it with homemade whipped cream or caramel sauce. How to Store and Freeze Apple PieApple pie will easily last a couple of days, lightly covered with plastic wrap or aluminum foil, on your counter at room temperature. (Keep the any wrapping loose, so the crust can breathe. Otherwise it will loose its crispness.) After a couple days, you can keep the pie chilled for a few more days in the fridge. If you want, warm the pie in a 350°F oven for 5 to 10 minutes before serving.
More Great Apple Pie RecipesHomemade Apple PieIf the crust looks like it’s getting too browned, take a large piece of aluminum foil and place on top of the pie in the oven. No need to wrap it around the pie, just place it on top. That will keep the top from browning further. Pies always seem to take longer to cook than one expects. (Perhaps it’s because we’re always opening the oven to check on how the pie is doing?) The filling should be visibly bubbling, which you should be able to see through the steam vents. I recommend putting a rimmed baking sheet on a rack beneath the rack of the pie to catch the filling as some of it invariably bubbles up and out over the pie. Makes oven clean-up a lot easier. Ingredients3 pounds good cooking apples such as Granny Smith, Jonagold, Golden Delicious, Fuji, or Braeburn (about 6 to 8 apples, depending on the size of your apples and the size of your pie dish) 1 tablespoon lemon juice or apple cider vinegar (to toss with the sliced apples so they don’t brown as you slice them) 1/2 cup to 2/3 cup sugar , depending on how sweet you like your pie 3 tablespoons all purpose flour for thickening 1/2 teaspoon cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 tablespoon brandy , optional (if you have Calvados apple brandy, use it!) 1 teaspoon vanilla extract 1 double crust sour cream pie dough, OR all-butter crust, OR your favorite pie crust recipe For the egg wash: 1 large egg yolk 1 tablespoon cream MethodPeel, core and slice or roughly chop the apples into 1/4-inch to 1/2-inch slices or chunks. As you cut your apple slices, add them to a large bowl and sprinkle them with a little lemon juice or apple cider vinegar to help keep them from turning brown. Combine sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated. Then sprinkle with brandy and vanilla extract and stir to coat all the apples. Place one oven rack in the lowest position and put a large rimmed baking sheet on it (to catch any drippings from the pie.) Position a second rack the next rung up (still in the lower third of the oven) and preheat to 375°F. Remove one disk of pie dough from the refrigerator. Let sit at room temperature for 5-10 minutes. Place disk on a lightly floured, clean, flat surface. Using a rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch thick. As you roll out the dough, check to make sure it isn’t sticking. If and when it starts to stick, gently lift it up and sprinkle a little more flour on the table surface or on the pie dough to keep the dough from sticking. Gently place the rolled out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough. Arrange the apple slices in the dough-lined pie plate. Mound the apples in the center. Roll out the second disk of dough, again to 12-inches. Gently place the second round of pie dough over the apples. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan. Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork. Place egg yolk and cream in a small bowl and use a fork to stir until well combined. Use a pastry brush to brush the egg wash over the top and fluted edges of the pie. Use a sharp knife to cut slits in the top of the pie crust for steam vents. Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings. Bake the pie at 375°F until crust begins to lightly brown, about 20 minutes, then reduce heat to 350°F. Bake until crust is golden and juices are bubbling, anywhere from an additional 45 minutes to an hour, depending on the type of apples you are using. (About halfway through baking check to make sure the pie isn’t browning too much. When it’s nicely browned, tent the pie with a large piece of aluminum foil to keep the pie from browning further.) Transfer the apple pie to a rack to cool for at least 1 hour. Serve slightly warm or at room temperature. Great with a side of vanilla ice cream. Источник |