Are you a dessert lover? If yes, you are not alone. You are also a part of that family that has a sweet tooth, who, right after a regular meal, craves something sweet. And if it’s savory and palatable enough to satiate our desire, it serves its purpose. By their popularity, apple pies occupy a leading place among confectionery products around the world. They have been baked for more than one century. Every nation and every culinary specialist seeks to bring something special, unique to their recipe.
Here you will find a simple and delicious apple pie that literally melts in your mouth, and this deliciousness is prepared very quickly. To do this, you need very little: fresh apples, a little flour, and a pinch of inspiration – yes, this is homemade apple pie!. An incredible aroma fills the entire kitchen, and it becomes so difficult to wait until you can already enjoy apple pie with a cup of tea. It is a wonderful baking option with apples, and the ingredients are always at hand. You will feel equal joy in eating and preparing it. So, let’s get started!
Delicious fresh apple pie with notes of cinnamon and nutmeg.
Ingredients
1pkgDouble pie crust, or pre-made recipe for double pie crust pastry
6cupsGranny Smith apples; peeled, cored, and thinly sliced
1/2cupSugar, granulated white
4tablespoonsButter; cold, cubed small
1Egg, large
2tablespoonsLemon juice
2tablespoonsAll-purpose flour
1teaspoonVanilla extract
1/2teaspoonCinnamon, ground
1/2teaspoonNutmeg, ground
1/2teaspoonSalt
Directions
Preheat oven to 425° F (218° C).
In large mixing bowl, mix peeled, thinly sliced apples with lemon juice and vanilla extract. Toss to coat.
In separate small mixing bowl mix sugar, flour, cinnamon, nutmeg, and salt. Stir well.
Add flour/sugar mixture to apples. Toss thoroughly to coat.
Place bottom crust in 9 inch pie plate.
Spoon 1/3 of apple mixture into crust. Sprinkle with 1/3 of butter cubes. Repeat for two more layers of remaining apples and butter.
Cover pie with remaining pie crust. Crimp edges of pie crust to close sides together using fingers or pressing with a fork.
Beat egg and brush over top of pie crust. Cut 6-8 slits in top crust of approx. 1/2 inch length to vent.
Place pie on baking sheet and place in pre-heated oven.
Bake 10 minutes, then lower oven temperature to 350° F (175° C) and bake for 40-50 minutes or until desired doneness. Check pie every 10-15 minutes during baking. If edges of crust begin to brown too much before baking is finished, cover edges with aluminum foil to prevent scorching.
Place baked pie on rack to cool. Allow pie to cool for 90-120 minutes before serving.
Notes
Granny smith apples are best for apple pie because of their firmness, crisp texture, and pleasant sour taste. They are always on sale and the pies with them turn out to be always right.
Glass or ceramic pie plates are highly recommended for baking double-crust pies.
Why should we always go with the typical style of serving something? Let’s break the conventional way of serving some traditional cuisine and revolutionize things up by experimenting with a few delectable toppings that will give your desserts a sweet twist. Here are some apple pie accompaniments to serve your family and friends.
Ice Cream; The best combination
Apple pie with a layer of ice cream, will give you a completely new taste. Try any flavor, be it strawberry, vanilla, or chocolate. Every flavor of it will go well with this delicious apple pie. You can make it more luscious by adding nuts to your classic ice cream. Load your primary dish with a scoop of ice cream and relish it. Go and try this combination out.
Whipped Cream
If you don’t like ice cream with warm apple pie,I will suggest you to try it with fresh whipped cream. No combination can be better than this. Enjoy two flavors on one plate. Softly whipped cream melting in the mouth along with apple pie enhances the taste of your food.
Cheddar Cheese
Cheese lovers are going to love this combination. What about serving yourself or your friends with a single or double layer of cheddar cheese topped on the primary dish? The salty touch of the cheese paired with the crunch and sweetness of the pie is a match unparalleled. It is well said; the more, the better. Try this entirely new combination and receive compliments from your loved ones.
No matter what recipe you are trying for the first time, always come up with something new because newness gives unique warmth to life. As for apple pie, try out this easy and simple recipe for apple pie paired with ice cream, fresh whipped cream, or cheddar cheese and amaze your guests. Our simple apple pie is loved by everyone who has tasted it. The preparation does not require special culinary skills and abilities, which means that even beginners can try this recipe.
Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.
You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.
Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.
There are a few instances, actually. You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.
There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.
Home of the award-winning Apple Pie Baked in a Paper Bag, The Elegant Farmer is noted by Gourmet Magazine, The Wall Street Journal, Food Network and Milwaukee Magazine as having “the best pie in America.” The award-winning Apple Pie Baked in a Paper Bag has been the farmer's signature item for decades, baking over a ...
The short answer? For any standard 9-inch crust, you'll probably need no more or less than 6 to 8 average-sized apples. The long answer is that it really depends on what kinds of apples you're using for your apple pie filling.
The key is to avoid the typical apple pie pitfalls — a soggy crust and waterlogged filling — by blind baking the crust and boiling down the juices before filling the pie. These steps add a bit of extra time but ensure a crisp and flaky crust and a cider-flavored filling that's not the least bit watery.
1. Preheat the oven to the temperature that your recipe recommends. Most fruit pies bake at a temperature between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F.
Corn starch lends a glossy thickness and adds sheen to the filling while flour adds opacity and some mouthfeel so that it has a sort-of creaminess. With all corn starch the filling reminds me too much of store-bought pies with that gloopy clear gel-like texture and with all flour it can get too lumpy and stodgy.
If you usually use flour to thicken your apple pie and it's not doing the job, try something different: cornstarch, tapioca, and arrowroot are other established fruit pie thickeners.
Allow your pie to bake for the entire recommended period.
People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer.
We suspect the soggy bottom is being caused by juices from the apples in the pie, rather than the shortcrust recipe itself. Even with semolina in the bottom of the pie, to soak up the juices, there is still a risk that the juices will seep into the base.
The protein from the egg white creates a seal between the crust and the filling and prevents the filling from making the crust too soggy. I've recently started doing this extra step and while it's not 100% necessary, it does add a little extra reassurance to keep your pie crust firmer.
Avoid using overripe apples to prevent your pie from becoming mushy and wet. Southern Living says choosing the perfect apple variety will be for naught if the fruit is overripe. Your pie will turn out very mushy and lack the flavor apple pie is known for.
If the rest of the pie is baked enough, both fruit and crust, all you have to do is to preheat the oven to 425 degrees then bake the pie on a cookie sheet that is already in the oven during preheating, for 15 minutes. That will brown the bottom of the pie.
Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.
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