Peel 6 medium apples and slice them thinly until you have 6 cups. I recommend checking YouTube. Then, combine the apples with spices and brown sugar, roll out the dough, and lay it in the bottom of your pie plate. Keys Steps for an Easy (and Perfect) Apple Pie Toss the apples with sugar, then drain. If not using within two days, you can freeze the discs. You don't need to cut or rub the butter into the dry ingredients since it will incorporate when you roll and fold the dough. Choose ones that are firm, with a sweet-tart balance of flavor. You can do this all by hand or use an apple-peeler-corer-slicer or even an apple spiralizer—here’s how to use it. 3 large Bramley cooking apples, chopped, stewed and cooled. The egg wash will make the pie a rich, golden brown as it bakes. the pie for 70 minutes in the oven made the apples cook very well! Warm up a slice of apple pie in the microwave for a few seconds and top with ice cream or serve it on the side. With a apple filling that's just right in terms of amount and liquid, you'll avoid making it soggy and produce a delicious crust. If you have a different kind of tin, though, by all means, experiment. When finished baking, the crust should be golden brown. 6.repeat 5. three times, and let rest in the refrigerator for 1 hour. An apple pie is easy to make...if the market is open. You can find tons of instructional baking videos there! The dough should be cool or it will become sticky and difficult to handle. Please enable all cookies to use this feature. Last Updated: May 20, 2020 If it's color becomes too deep, change the temperature to about 180℃. You may need to sprinkle more flour if the dough becomes sticky. Rub in the margarine or butter until the mixture resembles fine breadcrumbs. This is easy apple pie like mum used to make, with large pieces of Bramley apple enclosed in rich shortcrust pastry. There’s a new post on Ho, Don’t forget to check out the recipe for my favo, 1 tsp. To keep apple pie fresh, allow it to cool for two hours after baking. Be careful not to overload the filling because too much can cause the dough to become soggy. Where can I find a video on fluting the edge of the pie crust? Press edges of the two crusts together to seal them, and use your fingers to make a fluted (crimped) edge. Cool on cooling rack at least 2 hours before serving." wikiHow is where trusted research and expert knowledge come together. Fold in the edges and crimp or flute the edges. You can also refrigerate it for up to 4 to 5 days. Apple pie leftovers? @2019 - All Right Reserved. It is just there to enhance the flavor of the apples and give the pie a homey, autumnal feel. "This recipe absolutely helped me improve my old apple pie recipe. If one dessert is enough or you don’t have any ice cream on hand, you can add a drizzle of caramel ice cream topping and/or sprinkle pecans over top like we did with our beloved Caramel Apple Pie with Pecans recipe. Since you'll be rolling the dough into a circle, it doesn't matter what shape you cut the dough. Gently toss to combine. The official website of all things Tasty, the world's largest food network. Peel, core and slice the apples. Remember to pour the accumulated spiced liquid into the shell too since this will thicken the filling. Use a knife to make slits or cut out shapes from the top crust. 2.cook apple and sugar at a boil, stirring occasionally until the mixture is gelled. Press firmly against side and bottom. This article has been viewed 533,803 times. Should the apples be cooked before the procedures follow? You should have about 11 heaping cups (1.9 kg)of cut apples. No, they fully cook the first go around in the oven with the crusts and all. You line the dish with the crust, then pour the uncooked, coated apples into the center and add your top crust. 8.cut 9 pieces of circle dough with a 3.5cm circle cookie cutter and let rest in the refrigerator for 10min. Flute the edges with a pinching action using your fingers and thumb. After that refrigerate it for one hour.6.repeat 5. three times, and let rest in the refrigerator for 1 hour. 4.ball up the dough and wrap it in a plastic bag. Place in the refrigerator for at least one hour, up to two days. Preheat the oven to 200°C (390°F) and place a baking sheet (this will work as a pizza stone and heat your pie from underneath to avoid a soggy bottom and to catch any drips) in the lower part of your oven so the pie’s placement will be in the middle. Drizzle with ice water, 1 tbsp. On a floured surface, roll out the first disc of dough to a large circle, about 1/8 – 1/4 inch (3-5 mm) thick. Line the pie plate with the first crust, leaving one to two inches extending beyond the edge after it’s pressed into the pan. Using a knife, mix the water into the flour, using your hand to firm up the mixture. ...MORE+ LESS-", "recipeIngredient": [ "1 box Pillsbury™ refrigerated pie crusts, softened as directed on box", "6 cups thinly sliced, peeled apples (6 medium)", "3/4 cup sugar", "2 tablespoons all-purpose flour", "3/4 teaspoon ground cinnamon", "1/4 teaspoon salt", "1/8 teaspoon ground nutmeg", "1 tablespoon lemon juice" ], "totalTime": "PT3H", "prepTime": "PT30M", "recipeYield": "8", "author": { "@type": "Person", "name": "Pillsbury Kitchens" }, "recipeInstructions": [ { "@type": "HowToStep", "text": "Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Slit a few holes in the top crust using a knife. With the apples prepped, toss them in a bowl with the lemon juice. Folding the dough will create flaky layers within the pastry.