Apple Pie Recipe (Part 2 of 2) - HoneysuckleCatering
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Apple Pie is the ultimate American Classic! Sunset Food Editor Margo True shows us how to make one!
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To see the Pie Dough recipe, watch:
Recipe by Margo True
Ingredients:
- 3-3 1/2 lbs. apples (6 large or 7 medium), a mix of sweet ones like Fuji or Honeycrisp and tart types like Granny Smith
- 1/2 cup sugar
- 2 tbsp. flour
- 1 tsp. cinnamon
- ½ tsp. nutmeg, freshly grated if possible
- ¼ tsp. each ground allspice (optional) and salt
- 1 tbsp. fresh lemon juice
- 2 tbsp. unsalted butter, cut into thin slices
Directions:
To make the dough, watch our Pie Dough Recipe:
Make filling (not more than an hour before baking): Peel the apples. Core them by slicing off the cheeks around the core. (The core is the cook's treat!) Trim any stray bits of peel from the cheeks. Cut the tart apples into 1/8-in.-thick slices and put in a large bowl. Core and cut the sweet apples into slightly thicker slices and add to bowl. You should have about 9 cups of slices.
Whisk together 1/2 cup sugar, the flour, cinnamon, nutmeg, allspice if using, and salt in a small bowl. Sprinkle over apples and mix gently with your hands to combine. Sprinkle on lemon juice and mix again.
Roll dough: Remove chilled dough disks from fridge and let warm up slightly-until you can indent them with the push of a fingertip, about 15 minutes. This is especially important when you use coconut oil, because it gets very hard when chilled and then is difficult to roll.
Roll out 1 disk on a lightly floured work surface (or use a floured pie bag, or roll between 2 sheets of parchment paper) until 1/8 in. thick and 2 inches wider than the top of your pie pan. Use a long thin spatula to loosen it underneath, then ease it into pan. Trim dough, leaving a ½-in. overhang. Chill bottom crust while you roll out top crust the same way (you can chill both for up to a day, and freeze up to 5 days, well wrapped in plastic wrap).
Fill pie: Preheat oven to 450° with racks set on the two lowest rungs. Pour apples into pie shell, scatter evenly with sliced butter, and place top crust over apples. Fold edge of top crust over edge of bottom crust so it's flush with pan rim. Crimp the edge to seal by holding your right forefinger and thumb in a U shape against the outer edge of the crust, then poking crust between them with the forefinger of your left hand. Or you can seal by pressing the edges together with the tines of a fork.
Slash a few decorative steam vents in top crust. Brush with milk, water, or beaten egg to give it a gloss, and sprinkle with sanding sugar.
Bake the pie: Set pie onto the second-to-lowest rack and slide a rimmed, foil-lined baking sheet underneath it, on the bottom rack, to catch any dripping juices. Bake pie at 450F for 20 minutes, then reduce heat to 350°. Bake until the pie is a medium golden brown and apples feel tender when you slide a sharp knife into a vent, at least 40 minutes more. Let cool at least an hour before serving (if you want the slices to hold together, cool until barely warm, about 3 hours).
Pie Shield:
A Sincere Thank You to Margo True
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Music by Aaron Prim
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Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. easy recipe by honeysuckle Recipes - Topic
Apple Pie in a Paper Bag | Classic Southern Recipe | Faye Thompson | @southerncooking
Classic Southern Recipe Baking an Apple Pie in a Paper Bag
4 apples, peeled and sliced thin
1 unbaked 9 deep pastry shell
1 c sugar
1/8 tsp salt
1/2 tsp ground cinnamon
1/2 c plus 5 tbsp all-purpose flour
1 tbsp lemon juice
1/2 c firmly packed brown sugar
1/8 tsp nutmeg
1/2 c butter
Place apples in a pastry shell. Combine sugar, salt, cinnamon, 5 tbsp flour, and lemon juice. Sprinkle over apples. Combine brown sugar, 1/2 cup flour, and nutmeg. Cut in butter. Lightly press the mixture on the apples. Place in a brown paper grocery bag. Secure it tightly with paper clips. Place on baking sheet. Bake at 425°F for 45 minutes. This makes 6 to 8 servings.
History
Apple pie in a paper bag, also known as baked apple pie, is a traditional American dessert that has been enjoyed for generations. The origins of this dish are unclear, but it is believed to have originated in the late 19th or early 20th century when cooking was done on open fires and in cast iron skillets.
The dish is made by baking sliced apples and sugar in a bag made of parchment or wax paper. The bag is placed directly on the coals or in a hot skillet and is left to bake for about 30 minutes. The result is a juicy, sweet, and tender pie that is cooked to perfection.
The use of a paper bag for baking the pie was a practical solution for pioneers and settlers who were traveling on the frontier. The bag protected the pie from ashes and dirt, and it also allowed for easy transport. The tradition of baking apple pie in a paper bag has been passed down from generation to generation and is still enjoyed today.
Today, apple pie in a paper bag is often made in the oven instead of on an open fire. The dish is still a favorite of many, especially during the fall and winter months when apples are in season. It is a simple, yet delicious dessert that has become a symbol of American culture and heritage.
Quotes
Chapters
0:00 Intro
0:03 Welcome message
0:18 Ingredients and Directions
5:05 Presentation
5:14 Photos
6:06 Outro
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