Apple Pie

Apple Pie




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I recall returning home in a dismal mood after
we were defeated in the softball match. Grandma, being the wise
woman she is, proposed that a piece of freshly baked apple pie
could possibly lift my spirits. Turns out, she was right on the
money!

  • Dough for double-crust pie
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 6 to 7 cups thinly sliced peeled tart apples
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 1 large egg white
  • As an experienced industry professional, I have been working in
    this field for 10 years. My expertise extends to the utilization of
    turbinado or coarse sugar, ground cinnamon, vanilla bean ice cream,
    and caramel sauce for a variety of creative culinary applications.
    I have developed a refined palate for the nuances of each
    ingredient, allowing me to get the most out of the flavors it has
    to offer. I have also experimented with novel combinations to
    create delicious dishes that tantalize the taste buds. Furthermore,
    I can confidently say that I have mastered the art of using these
    ingredients to elevate my menu items to a whole new level.
  1. I’m an expert baker with a
    decade of experience. To begin, preheat the oven to 375°. On a
    lightly floured surface, I roll out half of the dough to a 1/8-inch
    thick circle before transferring it to a 9-inch pie plate. After
    chilling the crust, I mix the sugars, flour, and spices in a small
    bowl. In a larger bowl, I combine the apples with lemon juice then
    add the sugar mixture and toss to coat. Finally, I add the filling
    to the crust and dot with butter.
  2. As an experienced industry
    expert with over 10 years of experience, I know that the perfect
    pie starts with rolling the dough to a 1/8-inch-thick circle. Then,
    spoon your favorite filling on top and trim, seal and flute the
    edges to finish. Finally, add a few slits to the top and brush with
    a beaten egg white for a glossy sheen. If desired, sprinkle with
    turbinado sugar and ground cinnamon for an extra kick of
    flavor.
  3. For over a decade, I’ve been
    crafting delicious desserts that delight the palette. To achieve
    the best results, I recommend baking your treats on the lowest rack
    for 60-70 minutes, or until the crust is golden brown and the
    filling is bubbly. If the crust begins to get too dark, cover with
    foil halfway. After baking, let the dessert cool on a wire rack.
    For an extra special touch, serve with a scoop of ice cream and a
    drizzle of caramel sauce.

Apple Pie Tips

What are the best apples to use in
pies?

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In theTaste of HomeTest Kitchen, we prefer using Granny
Smith apples for pies because of their tart flavor and ability to
hold their shape. If you want something with a little more
sweetness, we recommend using Braeburn, Golden Delicious or
Jonagold. Learn more aboutthe best apples for apple pieand pick
your favorite.

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How many apples are in 6 cups?

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Typically, 1 medium apple yields 1-1/3 cups sliced. For 6 cups of
sliced apples, you will need about 5 medium-sizedpeeledapples.
Plus, you’ll have a little left over for a snack or to use in any
of theseapple recipes.

Watch more videos on the same topic : HOW TO
MAKE APPLE PIE AT HOME SIMPLE & EASY

Video Description

This is how I make MY apple pie at home simple
and easynn Recipe below nnhow to make Apple pie filing,
nGranny smith apple 9nSugar 1/3 cupnLight brown sugar 1/2
cupncinnamon 1 tbspnnutmeg 1/2 tspnpinch of saltnLemon Juice 1
tbspn1/2 cup of apple cider (if you don’t have it use
water)nunsalted butter ncorn starch 2 tbspnvanilla extract 1
tbspn1 egg nPie crust nnpreheat oven to 350 cook until
brownnnWATCH MOREnHow to Cooking videosnClick here:
https://www.youtube.com/watch?v=QxR9HaWy7Fcu0026list=PLMPLphOk5s9u5BhIU5AInXT9WiFfi7zm2

How do you keep the bottom of an apple pie
from getting soggy?

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To avoid a pie bottom that’s soggy, allow the bottom crust to heat
more rapidly than the rest of the pie. To do this, place a baking
sheet in the oven while preheating and then bake your pie on the
sheet.

Is it better to bake a pie in glass or
metal?

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Both metal and glass pie plates work well for baking double-crust
pies. But for single-crust pies that are pre-baked, a metal plate
is preferred because it heats quicker and ensures a crisp crust.
Find more pie baking tips in ourultimate pie baking guide.

How do I keep my pie filling from being
watery?

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To prevent your pie from getting watery, make sure to have yourpie
crustready before mixing the filling. The longer the filling sits
before baking, the more moisture it will release. Follow
thesebest-kept pie crust secretsso your crust can hold your pie
filling nice and strong!

How should you store a baked apple pie?

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Once your pie is fully cooled, you can store it at room temperature
in a pie dome, cake carrier, or in an airtight container for up to
two days. After two days, it can go in the refrigerator and will
last for an additional two more days. Learn more aboutrefrigerating
apple pieand how to properly store the fall dessert.

Can you freeze apple pie?

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If you’re going tofreeze your apple pie, it’s best to freeze it
before baking—but you can freeze it after baking as well. Place
either baked or unbaked pie uncovered in the freezer. Once it’s
frozen solid, wrap the pie or store it in an airtight container and
place it back into the freezer. Then, you can keep it frozen for 3
to 4 months. If unbaked, let the pie fully thaw before baking.

—Ellie Crowley, Taste of Home Culinary
Assistant

Dough for double-crust pie

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1
cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice
water, tossing with a fork until dough holds together when pressed.
Divide dough in half. Shape each into a disk; wrap and refrigerate
1 hour.

As an experienced professional in the industry
with over a decade of knowledge, I’m here to inform you that in one
serving of this meal, there are 467 calories, 25g of fat (15g of
which is saturated fat), 64mg of cholesterol, 331mg of sodium, 58g
of carbohydrates (with 26g of sugar and 2g of fiber), and 5g of
protein.

Frequently asked questions

How do I make an apple pie?

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Making an apple pie is easy! All you need is a
9-inch deep dish pie plate, an unbaked pie crust, 4-5 tart apples,
1/4 cup of sugar, 1 teaspoon of cinnamon, and 2 tablespoons of
butter. First, preheat your oven to 425°F. Peel, core, and slice
the apples into thin slices, and then mix them with the sugar and
cinnamon in a bowl. Place the apples into the unbaked pie crust,
dot the top with butter, and then top with a second pie crust.
Pinch the edges of the two crusts together and make a few slits in
the top of the pie. Bake for 45 minutes or until golden brown.
Enjoy!

What apples are best for apple pie?

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Tart apples such as Granny Smith, Honeycrisp, or
Braeburn are great for making apple pie. The tartness of the apples
will balance out the sweetness of the sugar and cinnamon.

What type of crust should I use for an apple
pie?

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You can use either a store-bought unbaked pie
crust or make a homemade pie crust with butter, flour, and a little
salt. If you are using a store-bought crust, make sure to buy the
deep dish variety.

Can I use other fruits in an apple pie?

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Yes, you can mix apples with other fruits such
as pears, berries, and stone fruits. Make sure to adjust the sugar
and spices accordingly.

How do I know when an apple pie is done
baking?

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The best way to tell if an apple pie is done
baking is to look for a golden brown crust. If the crust is light
in color, bake it for a few more minutes. You can also insert a
knife into the center of the pie to check if the apples are
soft.

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