Apple Pie Tutorial
A few people commented on my last post, saying they've never made an apple pie from scratch. I wanted to remind everyone how easy it is :)
This was a post from last year... I'm just copy+pasting it to share again. Hopefully, I'll be making apple pies next week :)
I used this recipe to make my pie crust. http://pies-cookies-squares.suite101.com/article.cfm/best_pie_crust_recipe
Actually, I cut that recipe in half. Because I made a fairly small pie. Even at half that, I had extra crust.
Apple pie time!
apples (I only used four apples for this pie)
1 teaspoon lemon juice
3/4 cup sugar
1/2 cup brown sugar
1/2 cup flour
1/2 - 3/4 teaspoon cinnamon or nutmeg to taste
2 Tablespoons cold butter, cut in small pieces
Peel your apples! I used 4 apples for this pie.
Core and slice your apples.
I like to keep them in a bowl of water lemon juice while I'm slicing, so they don't brown while I'm working with the other apples.
I'm not satisfied with the size of the chunks made by the apple coring device, so I slice them again. You can keep them large if your prefer or even dice if you like yours diced.
Toss your apple slices in a bit of lemon juice.
Add your sugar, spices, brown sugar and flour.
You really should mix with your hands... it just... is better lol...
Should look great now!
Go ahead and add your chopped up butter to this and set it aside.
Roll out a section of pie crust for your tin. I like a thin crust. Make sure your roll it out larger than your tin. Lay it over your tin, push it in with your fingers and trim the excess, using the tin's outter edge as a guide.
Fill with your apples as evenly as possible. And don't forget all that goo!!! That stuff is GOOD.
Roll out another pie crust as thin as possible and cut strips out of it for your lattice.
Lay strips across the pie going one way and then lift alternating strips in order to tuck strips under them going the other direction. It's a pretty basic weave.
Cut off any excess hang off from the strips and tuck the top crust and bottom crust together. Press the edges with a fork to seal them together and add texture.
Brush with egg white or milk and sprinkle with spices and sugar.
Bake on a cookie sheet in case it bubbles over. Bake for 50-60 minutes or until crust is golden brown.
I'm a total sucker for window sill cooling of pies. :)
This was a post from last year... I'm just copy+pasting it to share again. Hopefully, I'll be making apple pies next week :)
I used this recipe to make my pie crust. http://pies-cookies-squares.suite101.com/article.cfm/best_pie_crust_recipe
Actually, I cut that recipe in half. Because I made a fairly small pie. Even at half that, I had extra crust.
Apple pie time!
apples (I only used four apples for this pie)
1 teaspoon lemon juice
3/4 cup sugar
1/2 cup brown sugar
1/2 cup flour
1/2 - 3/4 teaspoon cinnamon or nutmeg to taste
2 Tablespoons cold butter, cut in small pieces
Peel your apples! I used 4 apples for this pie.
Core and slice your apples.
I like to keep them in a bowl of water lemon juice while I'm slicing, so they don't brown while I'm working with the other apples.
I'm not satisfied with the size of the chunks made by the apple coring device, so I slice them again. You can keep them large if your prefer or even dice if you like yours diced.
Toss your apple slices in a bit of lemon juice.
Add your sugar, spices, brown sugar and flour.
You really should mix with your hands... it just... is better lol...
Should look great now!
Go ahead and add your chopped up butter to this and set it aside.
Roll out a section of pie crust for your tin. I like a thin crust. Make sure your roll it out larger than your tin. Lay it over your tin, push it in with your fingers and trim the excess, using the tin's outter edge as a guide.
Fill with your apples as evenly as possible. And don't forget all that goo!!! That stuff is GOOD.
Roll out another pie crust as thin as possible and cut strips out of it for your lattice.
Lay strips across the pie going one way and then lift alternating strips in order to tuck strips under them going the other direction. It's a pretty basic weave.
Cut off any excess hang off from the strips and tuck the top crust and bottom crust together. Press the edges with a fork to seal them together and add texture.
Brush with egg white or milk and sprinkle with spices and sugar.
Bake on a cookie sheet in case it bubbles over. Bake for 50-60 minutes or until crust is golden brown.
I'm a total sucker for window sill cooling of pies. :)