~Cosplay Sweets~ Apple Fried Pies with Applejack
Happy Holidays everybody!~ I hope that everyone is having pleasant interactions with their families, and if not, then at least you are eating good food~
In this episode, I'm cosplaying Applejack from My Little Pony! I hope you enjoy it!
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If you want to see more content like this, consider supporting my Patreon~
Recipe here!
Credits:
Producer/Editor: Princess of Tea
Filmographer: Failhouse Photography
Graphic Design: Boom Shells
Disclaimer: My Little Pony belongs to Hasbro and I do not own any copyrights to any likeness of Applejack.
How to Make an Easy Flaky Applejack Pie Crust From Scratch! No Breaking! No Tearing! No Sticking!
How to make applejack pie crust from scratch! In this video I show you how to make a delicious tender flaky pie crust which is good on just about any pie (especially fruit!) and I show you how to easily roll out that crust and plop it in the pie pan without tearing, breaking or sticking to your crust. Enjoy!
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what is Applejack?
Hey guys this month is National Applejack Month! So we thought it would be great to start this month off with a Spirited Talk. In the past, Spirited Talks were a video series where I would ask a brand ambassador in to talk about a product, but we decided to reformulate the series. From now on I'l used spirited talks to talk through the details of particular spirit, giving you details on it's history and geography, how it's distilled, etc. This one is a little off the cuff and I promise they'll get better as we go. Hope you enjoy it! I will definitely do a deeper dive on Applejack as a spirit, but I wanted to get this one out in time for the start of Applejack month.
Also I didn't get to say too much about Arkansas Black other than that it's distilled in near San Francisco. So here's a little info about it. First of all it's named after the Apple variety that makes up the bulk of the product. The recipe pays homage to Arthur Skipper Ford a cider and Applejack maker that he made from his heirloom apples grown on his ranch on Howell Mountain in Napa Valley. Skipper was a manager for the Dole fruit company which gave him access to Heirloom varieties of fruit of which the Arkansas Black varieties were family favorites. Now the makers of this Applejack are relatives of skipper who decided to carry on his tradition. If you'd like to learn more about this brand you can do so here:
We would as always like to thank our apron sponsor Stagger Lee Goods for providing us with such great aprons. If you guys are in the market for great aprons check 'em out here:
Alton Brown Bakes an Apple Pie | Food Network
Alton Brown shares his secrets for making the perfect apple pie.
Get the recipe:
Super Apple Pie
RECIPE COURTESY OF ALTON BROWN
Level: Intermediate
Total: 7 hr 45 min
Prep: 1 hr
Inactive: 6 hr
Cook: 45 min
Yield: 10 servings
Ingredients
For the crust:
6 ounces unsalted butter, cut into 1/2-inch pieces
2 ounces vegetable shortening, cut into 1/2-inch pieces
5 to 7 tablespoons applejack
12 ounces all-purpose flour, approximately 2 3/4 cups, plus extra for dusting
1 teaspoon table salt
1 tablespoon granulated sugar
For the filling:
3 to 3 1/2 pounds apples, mixture of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, about 6 large apples
1/2 cup sugar, divided
3 tablespoons tapioca flour
2 tablespoons apple jelly
1 tablespoon apple cider
2 teaspoons freshly squeezed lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground grains of paradise
Directions
For the crust:
Place the butter, shortening and applejack into the refrigerator for 1 hour.
In the bowl of a food processor, combine the flour, salt and sugar by pulsing 3 to 4 times. Add the butter and pulse 5 to 6 times until the texture looks mealy. Add the shortening and pulse another 3 to 4 times until incorporated.
Remove the lid of the food processor and sprinkle in 5 tablespoons of the applejack. Replace the lid and pulse 5 times. Add more applejack as needed, and pulse again until the mixture holds together when squeezed. Weigh the dough and divide in half. Shape each half into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight.
For the filling:
Peel and core the apples. Slice into 1/2-inch thick wedges. Toss all of the apples with 1/4 cup of the sugar, place in a colander set over a large bowl and allow to drain for 1 1/2 hours.
Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and grains of paradise.
For assembling and baking the pie:
Preheat oven to 425 degrees F.
Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary. Set a pie bird in the center of the bottom of the pan.
Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie. Pour over any liquid that remains in the bowl. Roll out the second pie dough as the first. Place this dough over the apples, pressing the pie bird through the top crust. Press together the edges of the dough around the rim of the pie. Brush the top crust with the reduced juice everywhere except around the edge of pie.
Trim any excess dough. Place the pie on a half sheet pan lined with parchment paper and bake on the floor** of the oven for 30 minutes. Transfer to the lower rack of the oven and continue to bake another 20 minutes or until the apples are cooked through but not mushy. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
Cook’s Note:
**If you're using an electric oven with coils on the bottom of the oven, place the pie on the sheet pan on the lowest rack over the coils, NOT directly on top of them.
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Making Real Apple Brandy At Home
We already made Apple Brandy from supermarket juice. Naturally, I wanted to try it again with real apples. Is it better? I hope so! Is it worth the extra effort though?
Check the Juice episode out here:
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How Applejack & Honey Jack are made! Easy freeze-distilled cider or mead using a salad spinner
Let’s start off with a basic warning: this video is not a how-to. It is for informational purposes only. Always check your local laws before producing any fermented alcoholic beverage. Applejack is an alcoholic beverage made from apples using a method called fractional crystallization or freeze-distilling. It was popular in the American colonial days because of how easy it was to make. Applejack is, technically, a type of fruit brandy. Applejack was regularly consumed by America’s forefathers, including President George Washington!
Need an apple wine recipe to get you started on not making applejack? Try EdWort's Apfelwein:
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Have you ever had applejack? Let us know in the comments! ????
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