Binging with babish apple pie

Binging With Babish

How To Make Apple Pie

Did you know that Oliver Cromwell banned the eating of pie in 1644, declaring it a pagan form of pleasure? You can find this and more fun pie facts at www.piecouncil.org — or join with me in the idolatrous orgy of fall flavors that is homemade apple pie.

Ingredients

For Dough:

12½ ounces all purpose flour

2.5 sticks butter

6-8 ounces ice water

For Apples:

2½ pounds apples

Method

For Dough:

Start with 12 ½ ounces of flour that you’re going to put into a food processor. Adding 2 Tbsp of sugar and 1 tsp of salt. Pulse to combine.

Add 2 ½ sticks of cold cubed butter and pulse until mixture resembles wet sand. Pour mixture into a bowl.

Measure out 6-8 ounces of ice water that you’re going to sprinkle over the top and gently fold in using a rubber spatula. Add more if necessary until a shaggy dough forms.

Turn out dough on work surface and turn into a disc. Liberally dust with flour, wrap in plastic wrap and place in fridge for 2 hours.

Take dough out of fridge and plastic wrap and place on the table.

Dust it with flour and slightly pound it with rolling pin.

Split dough into two equal pieces, and begin to gently roll out the flour as you go, rolling it out to about 4 inches wider than your pie plate.

Use your rolling pin to lift up the dough and place it over our pie plate.

Press down in the corners to make sure it’s all even.

Now it’s time to start cutting your lattice. You’re going to need 10 one inch strips.

Fill the bottom of the pie crust with your apple filling (recipe below) and press it down gently.

Begin laying the lattice strips overtop. You want to place 5 strips across the top of your pie, lifting 2 strips at a time at a time and interleaving strips in the opposite direction.

Trim off excess dough and tuck it underneath the edge.

Crimp every inch of so using your fingers to give decorative flair.

Brush down with beaten egg white and sprinkle granulated sugar overtop.

Place on a preheated baking sheet you’ve left int a 500°F oven.

Turn the oven down 400°F, and cook for 30-45 minutes. Once you take it out of the oven, let rest for 4 hours.

For Apples:

Peel and chop 2½ pounds of good baking apples.

Add ¾ cup of sugar and ¼ tsp each of cinnamon allspice nutmeg and ginger.

Add 2 Tbsp of flour and give it a good mix.

Источник

Binging With Babish

Double-Glazed Apple Fritters inspired by Regular Show

As has become tradition in the Babish household, we’re ringing in 5 million subscribers with some confections from Regular Show: the tantalizingly double-glazed apple fritters that transport our heroes to another plane of existence. Will they force our reality to similarly burst at its sugary seams?

Ingredients

1 ¾ cup milk (heated to 110°F)

2 ¼ tsp active dry yeast

22 ⅓ ounces all purpose flour

1 ½ sticks unsalted butter (room temperature), plus an additional ½ stick

4 large Granny Smith apples

½ cup brown sugar

½ tsp ground ginger

1 tsp cornstarch

1 ½ quarts vegetable oil

2 ½ cups powdered sugar (or more, if you want an extra thick glaze)

Method

In the bowl of a stand mixer, combine warmed milk, active dry yeast, sugar, and honey. Whisk and let sit for 10 minutes.

Lightly beat 3 eggs and add to the stand mixer bowl along with the flour.

Cut butter into cubes and add to the stand mixer.

Using the dough hook, slowly beat the dough for a minute or two, then increase the speed to medium high and let it mix for 6 minutes. Scrape down sides of bowl halfway through the 6 minutes.

Scrape down the sides one last time and cover the bowl with plastic wrap. Let it rise at room temperature for one hour.

While the dough is rising, prepare your apples. Peel all 4 apples and then dice into half-inch, bite sized cubes.

Toss the apple cubes in a bowl with the juice of one lemon.

In a large nonstick pan, melt ½ stick of unsalted butter over medium heat to lightly brown it.

Once you see the milk fats start to separate and change colors, add the cubed apples. Stir. Add the brown sugar and stir again.

Add the spices (cloves, ginger, cinnamon, and allspice) and stir to combine. Simmer, tossing occasionally, for 4-5 minutes.

Mix ¼ cup warm water with 1 tsp cornstarch. Pour the slurry into the apples to thicken up. Stir and cook for an additional minute and then set aside.

Generously flour your work surface. Scrape every last bit of dough out of the bowl and onto your floured counter.

Coax the dough into a rectangle, stretching and patting it. Dump the cooled (yes, cooled) apples onto the top of the rectangle. Spread them across the dough evenly.

Fold the dough on top of itself into thirds, like a pamphlet. This laminates the dough and apples.

Coax the dough back into a ball, making sure the apples are evenly distributed throughout. Put back in the bowl, cover with plastic wrap, and let rest for 1 hour at room temperature again.

Re-flour your work surface and dump the dough back out. Apples will spill out but that’s okay! Liberally flour the top of the dough and then roll it out with a rolling pin to a 1-inch thickness.

Using a biscuit cutter, cut rounds out of the dough.

Place the cutout fritters onto a well floured baking sheet. Pull out the scraps and re-roll to make another round of dough.

Heat 1 ½ quarts vegetable oil to 375°F. Pat each donut a little and stretch them before dropping into oil.

Cook for 90 seconds, then flip each donut. Cook for 90 seconds more, until golden brown and crisp. Remove and let dry on a wire rimmed baking sheet.

Do this in batches until all of your fritters are cooked.

Time to make the glaze! Combine a lot of powdered sugar (about 2 ½ cups) and a little bit of milk (about ¼ cup) and whisk until smooth.

Dunk each fritter into the glaze and let rest back on the rack. Once the first coat has hardened, go in and dunk each fritter again for a double glaze.

If you want to make a thicker glaze, double the amount of powdered sugar and use the same amount of milk for an extra thick honey bun-esque glaze.

Источник

Binging With Babish

Episode Rankings

Episode Rankings

By popular demand, here’s every fête of fiction from BwB, ranked from downright delicious to disturbingly disgusting. From the highest highs of Chef and Big Night to the lowest lows of Elf and It’s Always Sunny in Philadelphia, consult this list the next time you’re looking for a sumptuous feast to woo your dinner guests — or revolting repast to serve your worst enemy.

Pasta Aglio e Olio from Chef

This unassuming pasta dish is the very embodiment of ‘deceptively simple’, ‘greater than the sum of its parts’, ‘88% of the iceberg is below the water’. Seven simple ingredients come together to invigorate the senses, exceed expectations, and ignite sexual passion for Jon Favreau.

Cubanos from Chef

Two dishes from the same film, occupying positions 1 and 2 on the same top 10 list? Blasphemy! But no amount of formatting can get around the unavoidable truth that this mojo-marinated, plancha-pressed, butter-basted masterpiece deserves its spot near the top.

Moistmaker Thanksgiving Sandwich from Friends

Sure, I may have taken some liberties in the preparation of Ross’s would-be lunchtime treat, but the addition of a gravy-soaked slice of bread in the center of a thanksgiving leftovers sandwich is nothing short of a revelation. Guard diligently.

Il Timpano from Big Night

Timpano holds its esteemed position on this list not so much for its substance but for its spectacle. You could achieve the same flavors in a semi-complicated lasagna, but it wouldn’t produce the same awe-inspiring results, nor the ooh’s and ahh’s of your dinner guests. Its completion marks an important moment in BwB history, a moment when I would have totally given up making the show if it had failed.

Reverse-Seared Ribeye

I’m going to be honest — I don’t like it when men close their eyes out of enjoyment. It makes me uncomfortable. That being said, there isn’t anything quite so eye-closingly satisfying as a properly cooked, dry-aged, bone-in, reverse-seared, butter-basted, appropriately rested, and lovingly plated ribeye. Close your eyes as you’re chewing all you want fellas.

Poutine on the Ritz Burger from Bob’s Burgers*

This burger, to me, seemed like a gimmick at first. A mishmash of ingredients for the sake of a pun. It turned out to be so much more than that, however — squeaky cheese curds atop a flavorful burger, drenched in gravy and sprinkled with cracker crumbs, bringing a pleasantly surprising crunch to the burger if eaten quickly. And make no mistake, you will eat it quickly. (*Patreon only)

World’s Greatest Sandwich from Spanglish

The world’s greatest sandwich lives up to its namesake, to a degree, elevating the common BLT to a new and exciting echelon. It’s somehow far more satisfying when you’ve baked the bread yourself — it might be laborious and time consuming, but never in your life have you ever felt more like you really made that sandwich.

Milk Steak from It’s Always Sunny (Babish Version)

Adapting Charlie Kelly’s favorite dish to something more palatable was no mean feat — milk and steak, despite coming from the same animal, couldn’t be more opposing in flavor and purpose. A milk braise and bacon gravy, however, made this short rib delicacy into something I can wholeheartedly recommend.

Prison Sauce from Goodfellas

Unquestionably one of the greatest scenes in food-cinema history, Goodfellas’ prison sauce almost makes us wish we were locked up in the joint with Paulie, Vinny, and Henry. Every bit as classically Italian-American as its source material, this bright, herbaceous, meaty sauce will quell even the most psychotic, murderous gangster.

Boeuf Bourguignon from Julie and Julia

Boeuf Bourguignon had to be on my top 10 list — it’s my favorite dish for chrissakes! Julia’s version is slightly dated — there are better and more efficient ways to whip up this French classic, but it’s undeniable that this is some deeply, profoundly tasty stew.

Источник

Binging with babish apple pie

Special Equipment List

For the Standard Pie Crust:

6 ounces all-purpose flour

1 tsp kosher salt

1 stick unsalted butter, frozen

For the Double Pie Crust:

10 ounces all-purpose flour

1 tsp kosher salt

2 sticks unsalted butter, frozen

1 beaten egg white

For the Lattice Pie Crust:

10 ounces all-purpose flour

1 tsp kosher salt

2 sticks unsalted butter (frozen)

1 beaten egg white

For the Apple Pie:

3 pounds Honey Crisp or Granny Smith apples

2-3 Tbsp all-purpose flour

½ tsp freshly grated nutmeg

½ tsp ground ginger

For the Pumpkin Pie:

½ cup ogranulated sugar

½ cup light brown sugar

½ tsp ground ginger

½ tsp ground allspice

½ tsp freshly grated nutmeg

1 can pumpkin puree

1 cup heavy whipping cream

Freshly ground pepper

For the Blueberry Pie:

Fresh or frozen blueberries (48oz)

¼ cup corn starch

Method

Standard Pie Crust

Combine 6 ounces of all-purpose flour with 1 teaspoon of kosher salt and dump it into a food processor using the blade attachment. Pulse a few times to combine.

Using the grating attachment and allowing it to spin, press 1 stick of thoroughly frozen unsalted butter through the feed tube and into the flour mixture. Add mixture to a bowl. Toss to make sure that all of the butter is coated in flour.

Slowly begin to add 1 tablespoon of ice water at a time to the mixture. The amount will depend on many different factors, so continue adding the ice water slowly and mixing the dough together until it just starts to hold its shape. It took about 15 tablespoons for me.

Turn the dough out onto a flat, floured work surface and gently knead it into one cohesive mass. Don’t worry if the dough looks a little dry and crumbly because it will continue to hydrate once it is placed in the fridge.

Wrap the dough in plastic wrap and pat it out into a thick round disc so that the dough is easier to roll out later. Place the dough into the fridge and let sit for at least 30 minutes.

After 30 minutes has passed, the dough should be nice and firm and should look like it has hydrated nicely. In addition, it should be visibly dappled with little bits of butter. Take half of the dough, wrap with plastic, and place it back into the fridge for later.

On a flat work surface that is covered with flour, and adding flour as needed, roll the dough out to a diameter that is one to two inches wider than the pie plate you intend to use.

Once the dough is rolled out to your desired specifications, use your rolling pin to lift it up over countertop and transfer it over to your pie plate.

Instead of pressing the pie dough into the corners, lift and drop it into the corners to avoid stretching the pie dough. Make sure that the dough is generously hanging over the sides of the plate. Trim off any excess dough on the edge of the pie plate and and wrap up the excess dough for later.

“Flute” the edge of the pie crust by placing your finger and thumb on the crust and and pressing the dough up between them repeating around the circumference of the crust until you have achieved a pattern. Let sit in the fridge for at least 30 minutes.

Once 30 minutes has passed, line the pie dough with aluminum foil and fill it with the pie weight of your choice, such as rice or dry beans. Place in a 400°F oven for 12 to 15 minutes until lightly brown. Remove the foil and “dock” the crust by poking several little holes in the bottom of the crust using a fork. Place back into the oven for another 7 to 9 minutes until a little more golden brown.

Double Pie Crust

Combine 10 ounces of all-purpose flour with 1 teaspoon of kosher salt and dump it into a food processor using the blade attachment. Pulse a few times to combine.

Using the grating attachment and allowing it to spin, press two sticks of thoroughly frozen unsalted butter through the feed tube and into the flour mixture. Remove from processor and add mixture to a bowl. Toss to make sure that all of the butter is coated in flour.

Slowly begin to add 1 tablespoon of ice water at a time to the mixture. The amount will depend on many different factors, so continue adding the ice water slowly and mixing the dough together until it just starts to hold its shape. It took about 16 tablespoons for me.

Turn the dough out onto a flat work surface and gently knead it into one cohesive mass. Don’t worry if the dough looks a little dry and crumbly because it will continue to hydrate once it is placed in the fridge. Take a knife and divide the dough into two slices.

Wrap the dough in plastic and pat it out into a thick round disc so that the dough is easier to roll out later. Place the dough into the fridge and let sit for at least 30 minutes.

After 30 minutes has passed, the dough should be nice and firm and should look like it has hydrated nicely. In addition, it should be visibly dappled with little bits of butter. Take half of the dough, wrap with plastic, and place it back into the fridge for later.

On a flat work surface that is covered with flour, and adding flour as needed, roll the dough out to a diameter that is one to two inches wider than the pie plate you intend to use.

Once the dough is rolled out to your desired specifications, use your rolling pin to lift it up over countertop and transfer it over to your pie plate.

Instead of pressing the pie dough into the corners, lift and drop it into the corners to avoid stretching the pie dough. Make sure that the dough is generously hanging over the sides of the plate. Place it into the fridge and let sit for 30 minutes.

Once 30 minutes has passed, line the pie dough with aluminum foil and fill it with the pie weight of your choice, such as rice. Place in a 400 degree Fahrenheit oven for 12 to 15 minutes until lightly brown. Remove the foil and “dock” the crust by poking several little holes in the bottom of the crust using a fork. Place back into the oven for another 7 to 9 minutes until a little more golden brown.

After the crust is removed from the oven, let it cool for a few minutes before using a fork to poke and deflate any puff ups. Trim off the excess pie dough around the circumference.

To make the additional layer of crust, roll out the other half of your dough to the same thinness and cover the filling making sure that it is evenly distributed. Trim off any excess dough and tuck it in gently underneath the par baked crust.

Cut a couple of vents in the top of the dough and brush the entire thing down with a beaten egg white and sprinkle with a few pinches of granulated sugar.

Place into a 425°F oven for 35 to 50 minutes. Let it cool for at least 4 hours.

Lattice Pie Crust

Combine 10 ounces of all-purpose flour with 1 teaspoon of kosher salt and dump it into a food processor using the blade attachment. Pulse a few times to combine. Set aside in a mixing bowl for later.

Using the grating attachment and allowing it to spin, press two sticks of thoroughly frozen unsalted butter through the feed tube and into the flour mixture. Toss to make sure that all of the butter is coated in flour.

Slowly begin to add 1 tablespoon of ice water at a time to the mixture. The amount will depend on many different factors, so continue adding the ice water slowly and mixing the dough together until it just starts to hold its shape.

Turn the dough out onto a flat work surface and gently knead it into one cohesive mass. Don’t worry if the dough looks a little dry and crumbly because it will continue to hydrate once it is placed in the fridge.

Wrap the dough in plastic and pat it out into a thick round disc so that the dough is easier to roll out later. Place the dough into the fridge and let sit for at least 30 minutes.

After 30 minutes has passed, the dough should be nice and firm and should look like it has hydrated nicely. In addition, it should be visibly dappled with little bits of butter. Take half of the dough, wrap with plastic, and place it back into the fridge for later.

On a flat work surface that is covered with flour, and adding flour as needed, roll the dough out into a large rectangle and cut into 10 equally sized strips and add it to an additional pie crust that has been refrigerated and not baked just yet.

Add your mixture to the crust and then lay 5 of your strips evenly and parallel to one another across the top of the pie. 1 in the center, 2 each to the right, and 2 each to the left.

Lift up 2 of the strips and snake another strip in underneath them perpendicular. Then, lay those 2 strips back down on top of the new strip and repeat the process with the 3 strips that you didn’t pull back during the last round.

Trim the edges, tuck them underneath the bottom crust nice and tight, and brush the surface down with 1 beaten egg white and a few sprinkles of granulated sugar. Place in a 400°F oven for 30 to 45 minutes until deeply golden brown. Let cool completely before digging in.

Start out by following the instructions above for the double homemade pie crust.

Peel your apples and cut the apple flesh off of the core and slice into half-inch pieces. Then, place the apples into a large bowl and toss them with a little squeeze of lemon juice to prevent the apples from turning brown.

In a bowl, combine ¾ cup of sugar, 2 to 3 tablespoons of all-purpose flour, lemon zest, a pinch of kosher salt, ½ teaspoon of freshly grated nutmeg, ½ teaspoon of ground ginger, 1 teaspoon of cinnamon, and a little sprinkling of both allspice and ground cloves.

Use a tiny whisk and whisk together separately from the apples before pouring the mixture on top of the apples and tossing.Make sure that all of the apples are evenly coated in the mixture. Fill the pre-made pie crust (instructions above) with the apple filling.

For a double-crusted apple pie, follow steps 5 through 15 under the pie crust recipe listed above.

Into a large bowl, combine ½ a cup of granulated sugar, ½ cup of light brown sugar, 1 tablespoon of flour, a pinch of kosher salt, ½ teaspoon of ground ginger, ½ teaspoon of ground allspice, ½ teaspoon of freshly grated nutmeg, a little sprinkling of cloves, 1 teaspoon of cinnamon, and a few twists of freshly ground pepper.

In a separate bowl, whisk together 1 can of pumpkin puree to the mix along with 3 eggs and 1 cup of heavy whipping cream.

Next, add your premade pumpkin pie spice and mix together. For taste, add a little glug of maple syrup.

Pour the mixture into the standard pie crust and place into a 400°F oven for 45 to 55 minutes. To prevent from burning, take the pie out of the oven at 25 minutes and wrap the edges of the crust in a thin strip of aluminum foil.

Another 20 minutes later, the pie should be perfectly brown. To prevent the pie from cracking, take the pie out of the oven when the filling is only set around the outside two inches. The center should still be wobbly. Let it cool before digging in. Add a little bit of whipped cream to the top of the pie and enjoy!

In a small bowl, whisk together ½ cup of sugar, ¼ cup of corn starch, and the zest of one lemon. Combine this mixture with the bowl of blueberries and toss accordingly.

Add the blueberry mixture to your standard pie crust.

Follow the steps for the lattice pie crust above.

Bake at 400°F for 30 to 45 minutes until deeply golden brown. Allow to cool for at least four hours before digging in.

Источник