DEEP DISH Apple Pie Recipe
This is my GO-TO RECIPE for apple pie! We're making it deep dish, and I'll show you to roll and line a pie dough crust, make the filling, build the pie and bake it! If you love apple pie, you do not want to miss this one.
Cheers - Chef Scott
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The Only APPLE PIE Recipe You'll Need
Everyone has to make this Classic Apple Pie Recipe for Thanksgiving! You will love the flaky pie crust and the apple pie filling will surprise you!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
???? PRINT RECIPE HERE:
EASY Homemade Pie Crust Recipe:
Ingredients for Homemade Apple Pie:
►1 recipe for double pie crust:
►6-7 Granny Smith Apples, peeled, cored (2 1/4 lbs or 7 cups thinly sliced)
►1 1/2 tsp cinnamon
►8 Tbsp unsalted butter
►3 Tbsp all-purpose flour
►1/4 cup of water
►1 cup granulated sugar
►1 egg + 1 Tbsp water, for egg wash
Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
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Ultimate Deep-Dish Apple Pie (SOS-Free)
There is no deprivation living a Whole Food Plant-Based lifestyle! This Ultimate Deep-Dish is proof of that fact! This pie is completely free of any added Sugar, Oils, Flour, Alcohol, or Salt (SOFAS free). What's even more exciting, the ingredients are simple pantry staples that come together beautifully to make this delicious pie! Bye, Bye store brought apple pies and hello homemade deliciousness! #WholeFoodPlantBased #Get2dRoot #ApplePie
Printable Recipe link:
Filling
1 cup Apple Juice, Unfiltered
2 oz Medjool Dates, pitted (about 4 large)
3 Tbsp Fresh Lemon Juice
1/2 tsp Vanilla Bean Powder (or 1 tsp Vanilla Extract)
1 Tbsp Apple Pie Spice
1/3 cup Quick Oats
3 lb bag Granny Smith Apples (peeled, cored, and sliced)
1 lb Gala Apples (peeled, cored, and sliced)
Crust (Bottom)
1 1/4 cups Quick Oats
4 oz Medjool Dates, pitted and chopped ( about 6-7 large)
1 Tbsp Golden Flaxseed Meal
1/2 tsp Ground Cinnamon
1/4 tsp Vanilla Bean Powder (or 1/2 tsp vanilla extract)
4 Tbsp Applesauce, Unsweetened
Lattice Crust (top)
Duplicate same Ingredients as the Bottom Crust above
INSTRUCTIONS
Filling Instructions
1) Preheat the oven to 350F.
2) To a high-speed blender add the apple juice, Medjool Dates, lemon juice, apple pie spice, and vanilla bean powder. Set aside for at least 15 minutes. Then blend until smooth. Pour 3/4 cup of the sauce into a bowl and set aside. Add the quick oats to the blender and allow to sit for about 5 minutes. Then blend until smooth. Set aside.
3)Peel, core, and slice all of the apples and place into a non-stick saucepan. Turn on high heat. Add the 3/4 cup of the sauce to the apples. Give a quick stir thru. Cover and cook for 5 minutes. Remove the lid and continue to cook the apples for an additional 3 minutes. Remove the pan from the heat and add the thickened sauce from the blender to the pan. Stir thru thoroughly and continue to stir until the sauce thickens. Cover and set aside.
Crust Instructions
1) Be sure all of the pits are removed from the Medjool Dates. Chop them into small pieces. Using a food processor fitted with an S blade add the Oats, cinnamon, vanilla bean powder, flaxseed, and Medjool Dates. Pulse until a coarse flour forms. Add the unsweetened applesauce. Pulse into dough begins to form. Use a spatula to scrape down the sides. Continue to pulse until the dough clumps together.
2) Take two pieces of parchment paper. Use a large plate to draw a template of a circle onto one sheet of parchment paper. Transfer the dough onto the parchment without the drawn circle. Pat and shape into a round ball. Place the circle template sheet with the lead-side up facing you. Using a wooden rolling pin, roll out the dough to the size of the circular template.
Remove the top sheet. Invert the dough into a 9 pie dish. Lightly press the dough into the pan. Remove the second sheet of paper. Trim the excess dough from the edges of the pan. Press the remaining excess dough onto the sides of the crust, smoothing it out with your fingers.
3) Add strips of aluminum foil around the top edge of the pan to prevent the dough from burning. Pre-bake the crust for 8-minutes in a preheated 325F oven. Then set aside. NOTE: Reduce the oven temperature to 325F.
Lattice Crust Instructions
1) Follow steps 1-2 above for the crust preparation.
2) Remove the top circle template. Using a pizza cutter, cut 1/4 inch wide strips of dough. Using a butter knife, lift alternate pieces of dough and place them on the other sheet of paper. Now form a tic-tac-toe patter with the alternate pieces of dough that were placed onto the second sheet. Gently press the pieces together where they cross.
Pie Assembly
1) Remove the foil from the pre-baked crust and fill with the apple filling. Spread the filling evenly in the pan. Now invert the lattice crust onto the pie. Trim the excess crust from edges. Gently press the edges together. Fill in any gaps around the edge with the excess dough. Replace the aluminum foil around the edge of the pie.
2) Be sure the oven's temperature is set to 325F. Bake the pie for 40 minutes. Allow the pie to cool for at least 30-45 minutes prior to serving. Pie may be served warm or at room temperature. Serve as Apple Pie A'la mode with some Banana N'Ice Cream and you will be in dessert heaven!
Homemade Apple Pie - 3 POUNDS OF APPLES, Easy Oil Crust
Jenny's deep dish apple pie uses 3 pounds of apples and an easy oil crust.
Crust:
2 1/2 cups all purpose flour
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup milk (low fat or whole milk)
1/2 cup vegetable oil (I use avocado oil)
Filling:
3/4 cup sugar
3 Tablespoons Minute tapioca (or all-purpose flour)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 pounds apples, cut into 3/4-inch thick slices (9-10 cups) – I use Granny Smith
(a Tablespoon of milk + a Tablespoon of sugar for topping)
CRUST:
1. Preheat oven to 400° F.
2. Combine flour, sugar, and salt in a bowl.
3. Stir in milk & oil all at once and combine using a fork. Shape into a ball by hand.
4. Divide dough in two. Shape each into a 5-inch disc. Wrap one in wax paper.
5. Roll the other half between floured wax paper into a 12-inch circle and place into the ungreased pie pan. Patch where needed, trim edges, and add leftover dough to the other half.
6. Refrigerate both while you prepare filling. (Do not put the other half of the dough inside the pie pan)
FILLING:
1. Combine sugar, tapioca, and spices in a large bowl.
2. Peel, quarter & core apples. Cut into 3/4-inch slices.
3. Stir apples into the tapioca mixture and place in prepared pie pan.
4. Roll top pastry between floured wax paper and place on top. Trim or flute edges.
5. Brush top with milk & sprinkle with sugar, avoiding the rim of the pastry.
6. Poke about 12 slits in the top using a sharp knife. Cut out a 1/2-inch circle in the center to release steam. Place on baking sheet in case of spills.
7. Cover the rim with a pie ring or foil. Bake for 50-55 minutes until crust is golden. Cool completely.
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Claire Makes Deep Dish Apple Pie | Bon Appétit
During the holidays, and let's face it any time of year, it's important to have an amazing apple pie recipe as part of your dessert repertoire, and what could be better than deep dish for maximum apple cinnamon-y goodness. Pro-tip: Reducing the apple liquid to a syrupy consistency concentrates the flavor and yields the ideal juicy sauciness. Do not attempt in a standard pie plate!
Get the recipe:
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Deep Dish Apple Pie With Easy Lattice Pie Crust
I spent a lot of time in the test kitchen making many versions to bring you the best apple pie recipe! I tested; different apples, different spices, different pastry toppings, with and without butter in the sauce, even different pie dishes! I persevered (and ate a lot of pie).
This deep-dish apple pie is filled with lots of layers of apple and warming winter spices. The mixture of apples ensures a sweet and tangy apple pie and just enough sauce to make it saucy, without that dreaded soggy bottom.
Free printable recipe is available on our site:
Ingredients:
3 x 320g (3x 11.2oz) rolls shortcrust pastry
5 large cooking apples
3 sweet eating apples such as Jazz or pink lady
2 tbsp lemon juice
3 tbsp plain (all purpose) flour
1 tbsp cornflour (cornstarch)
1 tsp ground cinnamon
¼ tsp ground ginger
Pinch of ground cloves
150 g (¾ cup) light brown sugar
1 tsp vanilla extract
1 small egg lightly whisked
Topping:
1 tbsp coarse brown sugar
Instructions:
1. Preheat the oven to 190C/375F
2. Unroll two of the rolls of pastry. Line a deep pie dish (mine is 24cm diameter by 5.5cm deep) with the pastry. Don’t worry about there being a line where the two pieces of pastry meet – just squish them together. You should have some pastry left over. Save this for the top of pie.
3. Place the pastry-lined dish in the refrigerator to chill while you prepare the filling.
4. Peel and core the apples, then slice into ½cm thick slices.
5. Place the apples in a large bowl and toss with the lemon juice to prevent browning.
6. Add the flour, cornflour, cinnamon, mixed spice and cloves and toss together to coat the apples. The flour will help you get a thick sauce in the apple pie.
7. Stir in the sugar and vanilla extract.
8. Arrange the apple mixture into the waiting pie dish. Try to arrange carefully, rather than just emptying them in the pie dish – you want to pack the apple slices, rather than have gaps.
Use a sharp knife to trim any pastry that may hanging over the edge of the pastry dish.
9. Brush the edge of the pastry with the egg wash.
10. Unroll the 3rd roll of pastry and slice into long strips, about 1.5-2cm wide. Slice the leftover pastry from the second roll too (these can be shorter strips, for the edges of the pie lattice).
11. To make the lattice, arrange strips vertically over the pie, leaving a ½cm gap in between each strip.
12. Fold back every other strip that you’ve just laid and place a horizontal strip of pastry across the top of the pie. Layer the strips of pastry you folded back into place, so it looks like you’ve weaved it together.
13. Repeat, folding back the strips of pastry that that weren’t folded back previously. Layer another horizontal strip of pastry on top, leaving a ½cm gap between that strip and the previous strip. Place the folded back pastry back into place.
Continue this way, weaving the pastry, until the whole pie is covered.
14. Use a knife to trim off any pastry overhang. Then brush all exposed pastry with egg wash.
15. Sprinkle the coarse sugar over the top of the pie.
16. Place in the oven to bake for 55-60 minutes, until the pastry turns deep golden brown. If the pie starts to look too brown after the first 30 minutes, gently cover in foil. If covering in foil, cook for the full 60 minutes.
17. Remove from oven, cool for 15 minutes before slicing.
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