How To make Doublecrust Apple Pie
Sour Cream Dough for a 2crust pie
above Filling: 3 pounds firm :
tart apples, such
as Granny Smith, Pippin, or golden Delicious 3 tablespoons unsalted butter
1 tablespoon lemon juice
2/3 cup sugar
1 teaspoon ground cinnamon
Egg wash: 1 egg well beaten with a pinch of salt 1 teaspoon sugar for finishing the top of the pie -- optional
Peel, halve and core the apples. Cut each half into 5 or 6 wedges. Melt the butter in a wide, shallow, slopingsided pan over medium heat. When the butter begins to sizzle, add the sliced apples and cook, tossing or gently stirring, until they begin to sizzle about a minute. Add the lemon juice and sugar and continue to toss or gently stir often until the apples are tender, but still fairly firm about 5 minutes longer. If the appleshave exuded a large quantity of juice, they will reabsorb it as they cool. Pour the filling out into a nonreactive pan, or a pan lined with plastic wrap, on which the apple slices will fit in a single layer. Sprinkle with the cinnamon and let cool. Set a rack at the upper and lower thirds of the oven and preheat to 400 degrees. Roll out the bottom crust and arrange in pan. Pour the cooled filling into the bottom crust. Roll out the top crust for double crust pie. Cut several slashes in the top crust and carefully brush with egg wash. Be careful not to leave puddles of liquid on the crust. If you wish, sprinkle the top crust with sugar. Place the pie in the oven on the lower rack and lower the temperature to 375 degrees. Bake the pie for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. If the top crust has not colored sufficiently after 30 minutes, move the pie to the upper rack of the oven for the last 10 minutes. Cool the pie on a rack.
How To make Doublecrust Apple Pie's Videos
Hannah Smith’s Double Crust Apple Pie | Made in Cookware
Join Hannah Smith, Executive Pastry Chef of Camp Lucy and Tillie’s (and Made In customer), in the Made In Studio as she shares her recipe for the ultimate Double Crust Apple Pie. Chef Smith teaches her technique for a homemade butter pie crust that only uses 4 ingredients and comes together by hand, no special equipment required. Then she explains her apple-filling philosophy, instructing you to taste as you go. Finally, she brings it all together to create a beautiful apple pie. Watch this video to learn Chef Smith’s secrets to making a so-good-it-looks-like-a-cartoon apple pie.
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How to Lattice Pie Crust | Sally's Baking Recipes
Learn how to create a stunning lattice pie crust with this easy video tutorial and my tips and tricks for pie dough success. Latticing pie dough is much easier than it looks!
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How to Make a Double-Crust Pie | Epicurious
Associate Food Editor Katherine Sacks shows you how to make a double-crust peach pie. This technique will work for a pie of any season. Get the recipe:
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How to Make a Double-Crust Pie | Epicurious
How To Make A Pie Crust for a Double Crust Pie
I hope you like this video I made on how to make pie crust! There will be a couple of pie recipes coming up within the next few weeks, so hopefully it's helpful :-)
You can find more detailed recipes for both double and single crust pies here:
Double Crust Apple Pie Recipe
Double Crust Apple Pie Recipe:
In this video you will see how to make Grandmother's apple pie. It is a delicious double crust recipe that is so easy to make.
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How to make a double crust pie
A double crust pie is a favorite of ours: twice the crust, twice the deliciousness! A few tips will help to make rolling out, shaping, and crimping easier and more straightforward. Mastering the technique is simple: Just watch the steps in our tip video, and see how the finished result should look.
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Instructions: Split your pie dough into two pieces, one slightly larger than the other. Roll each piece into a circle. Place the smaller circle on a sheet of parchment and set aside.
Place the larger circle into your pie plate and press it gently into place.
Scoop your filling into the prepared crust.
Fold the top crust into quarters, and lay it atop the filling, with the right angle of folded crust positioned directly in the center of the pie. Unfold the crust into a circle.
Trim the edges of the top crust, leaving a 1” overhang.
Seal the edges by pinching the top and bottom crusts together.
Fold the edges under themselves to create a tall lip.
Crimp the edge of the crust, brush the surface of the top crust with 1 egg beaten with 1 tablespoon cold water, and finish with a dusting of sparkling sugar.
Cut a decorative vent in the top crust to allow steam to escape.
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