How about make an apple pie great idea

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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.

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Apple Pie Recipe

This apple pie recipe is easy to make from scratch! With a flaky, buttery pie crust and a sweet homemade apple pie filling, this apple pie is guaranteed to be a favorite. It’s perfect for the holidays or a weekend dessert.

Homemade apple pie is a classic dessert that’s especially perfect for fall. But really, who wouldn’t love a slice of apple pie any time of year?

Making a pie from scratch can seem difficult, but it is actually really easy. If making pie dough from scratch intimidates you, don’t worry. I will walk you through the simple steps so that you can make your own scrumptious apple pie from scratch.

As I was testing this apple pie recipe, my whole family kept raving that it’s the best apple pie they’ve ever eaten. You’ll have to tell me which you like more, because I just can’t decide: the juicy cinnamon-spiced apple pie filling or the buttery, flaky pie crust.

For Thanksgiving and the holidays, this delicious pumpkin pie recipe is my other favorite (and it’s really easy, too!). You’ll also love my blackberry pie and cherry pie recipes. For an easy-to-make apple dessert try my Apple Crisp recipe.

Best Apples for Apple Pie

The best apple pie starts with good baking apples. You want to use apples that are firm enough to hold up to the heat of baking, so that they don’t cook down into mush.

I like to use a combination of sweet and tart apples in apple pie for the best flavor and texture. My favorite is a combination of Granny Smith and Honeycrisp apples. The Granny Smiths add tartness, and the Honeycrisps are on the sweeter side, so you get the perfect balance of sweet and tart flavors.

Tart varieties of apples that are best for pie include Granny Smith, Northern Spy and Cripps Pink. Sweeter varieties of apples that are best for pie include Honeycrisp, Jonagold, Golden Delicious, Braeburn, Pink Lady, Crispin (Mutsu), Jazz and Fuji. Learn more about apple types.

How to Make Apple Pie

Apple Pie Filling

This easy apple pie recipe starts with my easy homemade apple pie filling. The first step is to peel and slice your apples. You want the apple slices to be about 1/4-inch thick. You will need about 8 cups of sliced apples (6-8 apples) to fill a deep dish pie dish.

Place the sliced apples in a large bowl. To the bowl, add the rest of the apple pie filling ingredients:

• Vanilla Extract: A little bit of vanilla extract adds sweetness and flavor to the pie.
• All-Purpose Flour: The flour helps to thicken the pie filling.
• Granulated Sugar: You can adjust the amount of sugar depending on the sweetness of your apples and how sweet you like your pie.
• Brown Sugar: I like to use brown sugar as well as granulated sugar because it adds a richer flavor with caramel notes.
• Cinnamon: A little bit of cinnamon is essential for the best apple pie filling!
• Nutmeg: You’ll add just 1/4 teaspoon of nutmeg, for flavor.
• Salt: Salt is essential in baking to balance out the sweetness.

Stir to combine the ingredients. Then you’ll let the filling sit at room temperature while you make the pie crust. As the filling rests, the sugar will start to bring out the juices from the apples. You’ll stir the filling again after it sits to make sure everything is well combined.

Apple Pie Crust

For the pie crust, we are using my easy pie crust recipe – you don’t have to chill the dough before rolling it out, and it rolls out like a dream. The trick to the best flaky pie crust is to use very cold butter and ice cold water, and to work quickly to keep the butter cold. But don’t stress! You really can’t mess up pie crust.

I like to make pie dough in my food processor, because it is quick and easy. You can also make the pie crust by hand, using a pastry blender. The steps to making the pie crust are simple:

1. Combine the dry ingredients: flour, granulated sugar and salt. You can use the pulse function of your food processor to mix them together.
2. Cut in the butter: Make sure to use butter that is cold, straight from the refrigerator. You can even freeze your butter for a few minutes to make it colder. Cut the butter into cubes and add it to the food processor. Pulse about 10 times, until the largest pieces of butter are the size of peas.
3. Add ice-cold water: Pulse until the dough begins to come together.

My recipe makes enough dough for a top and bottom pie crust. You’ll cut the dough in half and shape it into two disks. Refrigerate one disk for the top crust, and roll out the other for the bottom crust. Fit the bottom crust into your pie dish so it reaches all the way up the sides of the dish.

Give the apple filling a stir and transfer it to the bottom crust in the pie dish. If it seems like your apples won’t fit, use your fingers to arrange them a bit and help them better fill the space.

Roll out the second pie crust for the top of the pie. You can place it on the pie whole, you can make a lattice pie crust, or you can use a cookie cutter and arrange the dough shapes on top of the pie filling. If placing the dough round on the pie whole, be sure to cut a few slits in the top dough so that steam can escape as the pie bakes.

I like to sprinkle some coarse turbinado sugar on the top crust because it makes the pie look pretty. It also adds a delicious sweet crunch to the top crust. Before sprinkling on the sugar, lightly brush the crust with milk to help the sugar stick. The milk also helps the crust to brown nicely. (I use milk instead of an egg wash, which is a combination of an egg and milk or water, because I find it easier and just as effective).

While your oven preheats, chill the pie in your refrigerator to make sure the crust is cold. You’ll bake your apple pie for 20 minutes at 400° F and then another 40-50 minutes at 350° F. Check on the pie after it has baked for about 30-40 minutes total, and cover it loosely with foil to prevent the crust from browning too much. The pie is done when the filling is bubbly.

How to Make a Lattice Pie Crust

A lattice-top pie crust is the name for the woven crust that you see on the top of this apple pie. It’s fun and pretty to make a lattice top crust for your pie.

To make a lattice pie crust, roll out the dough for the top of the pie into a 12-inch diameter circle. Use a sharp knife, pizza cutter or pastry wheel to cut the dough circle into ½-inch strips.

Using every other strip from the circle, arrange half of the dough strips going one direction across the pie. Leave a little bit of space in between each strip.

Weave the other half of the dough strips through the first set, over and under, pulling back the first set of strips as needed to weave. I find it easiest to start in the center of the pie when weaving, and pull back every other of the first set of dough strips.

Once you finish weaving in strips on one side of the pie, begin weaving the remaining strips of dough on the other side of the pie.

When you are finished weaving, trim off any excess dough from around the edges of the pie. Fold the edges under and crimp or flute as desired.

Make Ahead Instructions

If you want to make this apple pie ahead for your Christmas or holiday meal, I recommend baking it the day before, letting it cool completely, and then storing it at room temperature, wrapped tightly with plastic wrap. To make two days ahead, cool completely, wrap tightly, and store in the refrigerator. Take the pie out of the refrigerator 1-2 hours before serving to let it come to room temperature.

To store apple pie: You can store your apple pie at room temperature for one day. This apple pie can be stored in the refrigerator for 4-5 days.

To freeze apple pie: Let the pie cool completely and then wrap it tightly. Freeze for up to 3 months. Thaw for 24 hours in the refrigerator before serving.

Источник

How to Make Apple Pie in 10 Simple Steps

How to Make a Basic Apple Pie

Every year, especially around the holidays, the desire to make apple pie surges. With the tart taste of apples, the sweetness from the cinnamon sugar, and the crunch of that delicious flaky crust; apple pie undeniably embodies the flavors of fall.

If you’re like us and were a little overzealous when you went apple picking, you’ll need a way to use up that bounty. Sure, you can whip up apple butter and applesauce, but nothing beats a classic apple pie, particularly when apple season is at its peak.

Below we provide a step-by-step tutorial of how to make your basic apple pie with either a lattice or standard top crust. No matter if you are a beginner, or veteran baker looking to brush up on their apple pie making skills, we’ve got you covered.

Chill the Ingredients

First thing’s first, we need to prep the ingredients. In a large bowl, mix together 2 and 2/3 cups flour and 1 teaspoon salt, then chill in the fridge.

Next, in separate dishes, place 1 cup shortening and 3/4 cup cold water in the fridge, until they are chilled.

Once the shortening and water are chilled, remove from the fridge and add them to the large bowl with flour and salt.

Combine the Shortening and Flour

Using a pastry blender, a food processor, or two knives in scissor fashion, cut the flour mixture and shortening until it resembles coarse crumbles. There should be some larger pieces of shortening that are still present in the mix. Ultimately it will look crumbly.

Creating a Ball of Dough

After you have accomplished coarse crumbles, add 1/2 cup cold water to the bowl and mix by hand. Continue to add more water, but only just enough to make the dough start to form a ball of dough, like photographed above.

Dividing Dough

Once you have made your dough, divide it into two equal-sized balls. Flatten into disks by using the palm of your hand and then wrap in plastic wrap. Place in the refrigerator and let chill for at least 30 minutes.

Peel and Core Apples

While the dough is chilling in the fridge, wash, core and peel 6 to 8 apples. Feel free to use a variety of sweet and tart apples. Though you may find some varieties too tart to munch on, they will be baked and seasoned with delicious spices, so the end result will taste incredible!

Mix the Apple Filling

Cut the apples into 1/4-inch slices (or however thick you prefer). Then, in a large bowl, mix the apple slices with 1 cup firmly packed brown sugar, 2 tablespoons flour, 1 tablespoon lemon juice, 1/2 teaspoon cinnamon, and 1 teaspoon nutmeg. Make sure that the apples are completely coated.

Line the Pie Plate

Once you have your apple filling made, roll out one ball of dough to at least 2-inches larger than the pie plate you are using and then line the pie plate. This will help when attaching the top crust to the bottom crust.

Fill the Pie Shell

Pour the apple mixture into the pie shell. Cut 1 to 2 tablespoons of butter into small pieces and dot the apple pie filling.

Create the Lattice Top Crust

For creating the top crust, there are two options we mention here: creating a lattice top crust and creating a standard top crust. Both are beautiful ways to present your pie. Choose whichever moves you most in the moment.

To Create a Lattice Top Crust

Roll out the second ball of dough and cut into 1/2-inch wide strips. Lay half of the strips about 1/2-inches away from each other in one direction. Flip them over halfway and then start interlacing them with the remainder of the strips, in the opposite direction. Repeat until you have an interlaced crust.

Once you’ve created the lattice, brush with milk and sprinkle with sugar. Bake at 425 F for 15 minutes. Remove from oven. Loosely cover pie with foil, so the crust doesn’t burn and then return to the oven to continue baking for 25 to 30 minutes. Remove from oven, let cool for 15 to 20 minutes, then enjoy!

Create a Standard Top Crust

To Create a Standard Top Crust

There are so many ways to attach a top crust for a pie. First, roll out the second ball of dough until 1/8-inch thick. Next, select which type of design you would like to use to create the border where the bottom and top crusts join. You can make a large scalloped design, rope crust crimp, an angled crust crimp, or use a fork to crimp the edge. Any way you choose to attach your top crust, just make sure to create vents by cutting the top bit of dough a few times with a pairing knife. Brush with milk and sprinkle with sugar. Bake at 425 F for 15 minutes. Remove from oven and cover the edges with aluminum foil so they don’t burn. Return to oven and bake for an additional 25 to 30 minutes. Once finished baking, remove from the oven and allow the pie to cool for 15 to 20 minutes. Pair with a scoop of ice cream and enjoy!

Источник

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