APPLE PIE Recipe | How to make LATTICE / WOVEN Pie Top
LATTICE PIE TOP APPLE PIE
✔️Apple Filling
500 grams apple (peeled & sliced) [around 4 cups]
1/2 tbsp [4 grams] cinnamon powder
1/3 cup [80 grams] unsalted butter
3/4 cup [150 grams] granulated sugar
1/8 cup [16 grams] cornstarch/corn flour (add up measurement if using all purpose flour)
1/4 cup [60 ml] water
1 egg (for egg wash)
✔️Dough
2 cups [256 grams] all purpose flour
1/2 tbsp [6 grams] sugar
1/4 tsp salt
1/2 cup [115 grams] butter
7 tbsp [105 ml] ice cold water
⬇️⬇️⬇️Try these pies too????⬇️⬇️⬇️
BUKO/COCONUT PIE
PINEAPPLE PIE
EGG PIE
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Brits Try To Make [SHOOFLY PIE] for the first time!
Cooking Up Tasty Delights with Mr H and Friends: Wet Bottom ShooFly Pie Edition!
Welcome back to the Mr H and Friends kitchen, where today, our dynamic duo, Mr H and Baby H, team up with Mrs H to whip up a delectable Pennsylvania Dutch treat – the Wet Bottom ShooFly Pie!
In this heartwarming episode, Mrs H takes the lead in guiding Baby H through the steps of this traditional and mouthwatering dessert recipe. From measuring ingredients to creating that perfect pie crust, the kitchen is buzzing with excitement and laughter. Get ready for a dose of adorable Baby H moments as they explore the sweet world of baking together!
But that's not all – just when you thought the kitchen couldn't get any sweeter, Mr H makes a grand entrance to the episode at just the right moment. Will the tantalizing aroma of the Wet Bottom ShooFly Pie win him over? Or will this Pennsylvanian Dutch specialty leave him questioning his dessert preferences?
What to Expect in this Episode:
Mrs H and Baby H tackling the Wet Bottom ShooFly Pie recipe step by step.
The secret behind the delicious molasses filling and crumbly topping.
Baking tips and tricks to make your own perfect ShooFly Pie.
A mouthwatering taste test featuring Mr H's candid reaction to this iconic Pennsylvania Dutch dessert!
Get ready to join the H family in the kitchen, where love and laughter mix with flour and sugar. Will the Wet Bottom ShooFly Pie become a new family favorite, or will it surprise them with its unique flavors? There's only one way to find out – hit play and enjoy the sweet journey with Mr H and Friends!
???? Don't forget to LIKE, SHARE, and SUBSCRIBE for more delightful moments in the Mr H and Friends kitchen! Let us know in the comments below if you've tried making Wet Bottom ShooFly Pie and what your favorite Pennsylvania Dutch desserts are!
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Quakertown Shoo-fly Pie! (best pie ever)
Nana Briggs' Shoo-Fly Pie recipe.
update 2016/11/26: Many of the questions have been about the Turkey Syrup (which is an odd name for a syrup). I don't think you could order it online when we made the video, but here is a link I found where you can order the right stuff (or at least see what to look for at the grocery store):
PA DUTCH SHOOFLY PIE
Nothing is more PA Dutch than shoofly pie! A Pennsylvania Dutch favorite, this molasses-based pie with crumb topping is a wet bottom pie that packs tons of wonderful flavor!
SHOOFLY PIE
INGREDIENTS
1 Pie crust
Crumbs
1 cup all purpose flour
1/2 cup dark brown sugar
1/2 tsp baking powder
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup room temperature all shortening, lard, or salted butter
Liquid filling
1/2 cup dark brown sugar
1/2 cup unsulphured baking molasses
1 beaten egg, room temperature
1/2 teaspoon baking soda
1 1/2 teaspoons all purpose flour
1 teaspoon vanilla
1 cup boiling water
DIRECTIONS
Have a crust in 9 inch pie pan and crimp edges if/how desired and place ona foil lined cookie sheet to catch drips etc.
Place oven rack in center position in oven; pre-heat oven to 375 F degrees.
Crumbs
In a mixing bowl, place the 1 cup all purpose flour, 1/2 cup brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg; combine well with fork or spoon to eliminate lumps.
Add the 1/4 cup of butter and, using a fork, pastry blender, or your fingers, combine to make fairly fine crumbs.
Liquid filling
In another mixing bowl or 4 cup glass measuring cup, place the 1/2 cup brown sugar, 1/2 teaspoon baking soda, and 1 1/2 teaspoons all purpose flour listed for the liquid filling. Blend the dry ingredients together with a fork or spoon to help eliminate clumps.
Next, add the 1/2 cup unsulphured baking molasses, the beaten egg, and the 1 teaspoon vanilla to the dry mixture; blend together well, using a spoon or whisk making sure the dry ingredients are mixed in.
Add the 1 cup boiling water to the molasses mixture, SLOWLY streaming it in while stirring or whisking to avoid curdling the raw egg, Stir or whisk until well blended. The mixture will appear “foamy” at this point. Set aside.
Place pie pan with unbaked crust on a baking sheet;
Using your fingers or a spoon, sprinkle the entire bowl of crumbs evenly on top of the liquid filling in the crust; pay attention to getting some crumbs right up to the edge of the pie crust as well.
Place the tray with the filled crust carefully into the oven. Bake 375 F degrees about 35 to 40 minutes. Pie will “puff” while baking, but will firm up and settle some as it cools. Let cool completely.
Serve warm, room temperature, or chilled. Pie can be stored on the counter for 3 days and then refrigerate leftovers if any left! It doesn't usually last that long here!
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