Your apple pie is only as good as the apples you use! Cosmetic imperfections are fine, but you want to make sure the apples taste fresh and flavorful. This gives you a little bit of leeway if it takes you longer. If you’ve never made pie crust before, you can place the butter in the freezer for 30 minutes to make sure it’s extra cold. ![]() If you’re in a time crunch, you can also use a store-bought dough. I use my go-to all-butter pie crust, but you can use your own favorite 9-inch pie crust if you like. Here are some tips and tricks to help you along the way. Place the pie plate on a lined, rimmed baking sheet and bake for 45 to 50 minutes, or until the crust and topping are golden brown, and the filling is bubbly. Pour the apples into the chilled pie crust and sprinkle the crumb topping over the filling.īake. Continue cooking about 5 minutes, or until the liquid has thickened.Īssemble. Cook, stirring frequently, until the sugar melts and starts to bubble. Melt the butter in a large skillet over medium heat and add the apple mixture. Preheat your oven to 375☏ and toss the apples with the brown sugar, cornstarch, salt, and spices in a large bowl.Ĭook the apples. Refrigerate the topping while you make the pie filling To make the filling: Add the butter, and incorporate it using a pastry blender, a fork, or your fingers until the mixture forms crumbs. Whisk together the flour, brown sugar, salt, and cinnamon in a large bowl.Īdd the remaining ingredients. That will help it keep its shape as it bakes. Place the pie plate in the refrigerator until you’re ready to fill it. Transfer the dough to a 9-inch pie plate, then trim and crimp the edges as desired. Place the dough on a lightly floured work surface, and use a rolling pin to roll it until you have a 1/8-inch thick circle.įorm the crust. To prepare the crust and make the crumb topping: This apple pie is surprisingly easy to make once you get past the crust! Here’s what you’ll need to do. G round nutmeg – Use freshly ground nutmeg if you can.Ground cinnamon – Check all your spices with a simple sniff test.Cornstarch – Some apple pies use flour to thicken the juices, but I prefer cornstarch.Granny Smith, Honeycrisp, Braeburn, and Pink Lady are all excellent choices. A pples – Use your favorite baking apple. ![]()
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