How to Make Apple Pie | Pillsbury Basics
It’s America’s most classic dessert and yet, the humble apple pie is anything but basic. A fan favorite at holidays, parties and during the cozy fall season, apple pie is an American tradition.
To make apple pie, you can use a two-crust pastry dough recipe from scratch but you can also get a head start with a box of Pillsbury refrigerated pie crusts for a convenient, yet homemade-quality pie crust. From there, apple pie comes together in a few simple steps, and we've done all the research (so you don't have to!) on the best apples to use, how long to bake it and how to best serve each slice.
Full tutorial:
apple pie filling! made an apple pie sundae ☺️
Best Apple Pie Recipe from Scratch ♕/ Sweet Vanilla Sauce [❗️Caution❗️This ???? is Very Sweet]
They Say The first Apple Pie recipe was printed in England in 1381. That's over 640 years ago! Early Apple Pie recipes did not list sugar since it was so very expensive. Sweet fruits, like figs, were used instead.
Ingredients
For the Filling:
2 tbsp butter
7-8 apples (4 pounds)
2 tbsp lemon juıce
1/2 cup dark brown sugar
1/2 cup granulated sugar
Pinch of salt
1 tbsp cinnamon
1/2 tbsp pumpkin spice
1 tsp lemon zest
1 1/2 tbsp cornstarch+2 tbsp water
For the Egg Wash:
1 egg
1 tbsp milk
For the Top
2 tbsp sugar
For the Sweet Vanilla Sauce:
1/2 cup milk
3/4 cup half and half
3 tbsp granulated sugar
2 egg yolks
1 tsp cornstarch
1 tsp vanilla bean or vanilla extract.
Note: The recipe is too long so I was only able to add here apple filling and vanilla sauce recipe. Please see the caption of the Banana Cream Pie Reel on my instagram for the / pie crust recipe❤️
Instructions:
Peel, cut in half, core, and slice the apples. Transfer the apple slices into a large bowl. Toss the apples with lemon juice, add the sugars and toss to combine them.
In a large pan, melt the butter and transfer the apple mixture into the pan. Cook until almost soft.
In a small bowl, add cornstarch and water and mix until the cornstarch dissolves. Add the mixture to the apple sauce and cook by stirring until soft for 4-5 min.
Remove from the heat, sprinkle with spices. Set aside and cool completely.
Preheat the oven to 350F.
Divide the dough into two pieces. Using a rolling pin, roll each piece of dough into a 12-inch circle (at least 2 inches larger than the pie pan). Unroll the dough into the pie pan and gently press the pie pan as in the video.
Add the cool filling to the pie crust and spread with a spatula. Cut the other piece of the dough into strips and lattice the top as in the video.
Lightly brush the top of the pie with the egg wash and sprinkle the top with granulated sugar.
Bake for 40-45 min until golden brown. Remove from the oven and allow the pie to cool for 4-5 hours at room temp.
For the vanilla sauce:
In a small bowl, whisk together the egg yolks, sugar, vanilla, and cornstarch.
In a medium saucepan, add milk and half and half. Bring it to a boil over medium-high heat.
Bon Appétit, Buen Provecho and Afiyet Olsun!
#BonAppétit #BuenProvecho #AfiyetOlsun #shorts #Turkuazkitchen #Applepie #pie #vanillasause
How to make McDonalds apple pie at home and even better!
Recipe:
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OLD SCHOOL APPLE PIE (FRIDAY NIGHT PIE SEGMENT)
This is the last segment of my Friday night pie segment
This is an awesome easy recipe
I love my apple pie to be tender flavorful and delicious
This is the perfect recipe
RECIPE:
1/4 cup freshly squeezed lemon juice
3 lbs apples Honey crisp, Cortland, or Gala
2/3 cup sugar plus more for sprinkling on the pie
1/4 cup unsalted butter
1/2 tsp ground cinnamon
1 pinch ground nutmeg
1 tbsp corn starch
2 each pie dough( i buy the already made )
Peel, core and slice your apples, then toss with the lemon juice. Add the sugar then toss to combine evenly.
In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes. While the apples are cooking down you can mix in the corn starch.
Pour the apples into a strainer set over a large bowl. Set the apples aside and pour juice back into the pan. Cook at medium-high heat stirring frequently until the liquid bubbles vigorously and thickens.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely.
Place one of your pie dough into your pie dish leaving half an inch of overhang. Cut the other into strips. You can choose any thickness for them but I tend to like mine to be almost an inch thick.
Add your filling to the dish. smooth out surface with a spatula. Any voids can cause the lattice top to sag.
Construct your lattice top by placing one set of strips on the pie then fold every other strip over. Place a strip of dough perpendicular to the others just next to the place you folded the others. Fold down the strips and repeat the process with the alternating strips until the lattice is complete.
Trim the strips and fold under the bottom layer of pie dough. pinch together to bind the layers together.
In a small bowl add one egg and a tablespoon of cream or milk. Mix very well together. Brush the lattice THOROUGHLY with the egg wash. Be gentle so as not to mar the lattice. The egg wash makes a huge difference in the pie’s appearance giving a golden shiny finish.
Sprinkle with cinnamon sugar and bake at 350f until golden brown in the center, about 45-50 minutes.
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Best Apple Pie Filling Ever!
Apple Pie Filling
You can use to swirl into cakes, as cake topping, apple crisp, as an ice cream topping and of course for pies! You will need to double the recipe for a deep dish pie
3 1/2 cups sliced or chopped apples tossed with about 1 1/2 Tablespoons lemon juice (This time I needed my apples chopped for the recipe I will use them in) Any baking apple is fine. I like to mix mine. I used Honeycrisps and Jonagold this time.
1/2 cup water
3 Tablespoons sugar
3 Tablespoons brown sugar (light or dark) If you do not have brown sugar regular sugar is fine.
1-1 1/2 teaspoons ground cinnamon
dash of salt
2 Tablespoons butter
Slurry: 2 Tablespoons water, 2 Tablespoons cornstarch
Directions: Slice or chop apples as you will need to use them (slices for pies, chopped for toppings, etc.) Toss with lemon juice. Set aside. Melt butter in pan. Whisk together the 2 Tablespoons each of water and cornstarch. Set aside. Add to the butter, both sugars and water. Whisk well. Add cinnamon and dash of salt. Whisk well. Add the cornstarch slurry. Whisk well. Bring up to a boil. Add apples, stirring thoroughly. Bring apples back up to a boil. Continue to to keep apples moving and let them stay boiling for 30-40 secs. Turn temperature down to a simmer. Cover with lid or foil and continue as shown to let apples simmer 6-8 minutes approximately, until done to your likeness. If using for baking about 6 minutes. If using for a topping then go up to about 8 minutes. Remember to give them a good stir as to cook them evenly. Use as you would and type of pie filling. Makes about 2 1/2- 2 3/4 cups filling.Depending on the pie size you may need to double the recipe. The filling will keep in the refrigerator for about 3 days. If not using right away, just place cooled filling in a freezer bag. Hint: after filling the freezer bag remove as much air as possible and lay on a flat surface in the freezer. It is much easier to store it flat in your freezer. Freezes well for up to 9-10 months.
To make a pie using the filling: Preheat your oven to 425 degrees. Place a bottom crust. Pour cooled pie filling (room temperature is fine) into the pie. place a top crust (cut a few vent holes) or a lattice style crust on top. Crimp the edges of the pie dough. Brush the top crust with egg white. Bake for 38-45 minutes or until golden brown. You may want to use a pie shield or foil on the edges to avoid over browning as the pie bakes. To see my video for pie click here:
Enjoy! Thank you for watching!
You can help to keep this channel alive by purchasing items used in the video. Links for items used in the video are below:
The Ball Whisk: (The silicone ones are great! The stainless steel balled ones, not so much)
Additional Prep Bowls: