EAT | Easy Apple Pie Recipe
There's nothing quite like homemade apple pie. It's easier than it looks. I promise! Subscribe for new vids M-W-F! Click SHOW MORE for recipe.
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INGREDIENTS
--- CRUST---
- 2.5 c flour
- pinch of salt
- 1/2 c cold, cubed butter
- 1/2 stick frozen crisco, cubed
- 3-4 T orange juice
--- CRUMBS---
- 3/4 c flour
- 3/4 c oats
- 2/3 c brown sugar
- 1 t cinnamon
- 1/4 t nutmeg
- 1/4 t salt
- 7 T cold cubed butter
--- FILLING---
- 5 cups apples, peeled and sliced
- 1/3 c sugar
- 2 T flour
- 1 t cinnamon
DIRECTIONS
1) Make Crust. Whirl flour and salt in food processor. Add butter and crisco a bit at a time until it resembles peas. With motor running, add orange juice a little at a time until dough comes together. Turn dough out onto wax paper and cut into 2 equal portions. Flatten and wrap in wax paper. Put in refrigerator at least 1 hour, preferably over night.
2) Make Crumbs. Put dry ingredients in food processor. Turn on and add butter a bit at a time until it resembles crumbs. Turn out into bowl and store in refrigerator until ready to use.
3) Make Filling. Combine apples with remaining ingredients.
4) Assemble Pie. Roll out crust on clean, floured surface. Put into pie dish. Add apples. Top with crumbs. Bake at 375 for about 1 hour, until juices are bubbling. Cool slightly before digging in!
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Mock Apple Pie! Fools Volfie!
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Recipe
Ingredients
8 Cups Peeled and sliced zucchini
1 uncooked double pie shell
1/2 cup Brown Sugar
3/4 cup white sugar
2 TBS tapioca starch ( or starch of choice)
2 TBS Apple Cider Vinegar
1 TBS butter
2 tsp cinnamon
1/4 tsp nutmeg
egg wash
1/2 tsp salt
Bring to a boil a large saucepan of water
Gently drop peeled and sliced zucchini into boiling water.
Cook two minutes until tender.
Strain..Allow zucchini to drain in the strainer for at least 15 minutes. Then turn into a paper towel or towel lined bowl to soak up the rest.
put drained Zucchini back into bowl and toss with spices and cream of Tartar until well coated. Then stir in Sugar.
Pour into pie shell.
Melt butter in the cider vinegar and pour over the mixture in the pie shell.
Cut a vent into top crust, lay on top, crimp edges closed.
Brush top crust with egg wash and sprinkle with coarse sugar.
Pop Pie into a preheated oven at 425 Degrees F and bake for 10 minutes.
Turn oven down to 300 and continue to bake for 30 minutes.
Serve warm with Ice cream.
Enjoy!
The Best Homemade Apple Pie Recipe From Scratch
There is nothing like a homemade apple pie recipe from scratch during the fall months and winter holidays. This one is double thick and topped off with ice cream and caramel.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
Ingredients for this recipe:
Apple Pie Crust:
• 2 ½ cups Bob’s Red Mill All-Purpose Flour
• 1 stick cold unsalted butter, cut up
• ½ cup cold rendered bacon fat
• pinch of sea salt
• 1 tablespoon sugar
• ¼ cup cold water
• 1 whisked egg
Apple Pie Filling:
• 3 pounds of 5 each peeled, cored and sliced Granny Smith and Fuji Apples
• Juice of 1 large lemon
• 6 tablespoons melted unsalted butter
• 1/3 cup brown sugar
• ½ cup sugar
• 1 tbsp ground cinnamon
• 2 tablespoons flour
• 2 tablespoons corn starch
Serves 10
Prep Time: 30 minutes
Cook Time: 1 hour
Procedures:
1. Preheat the oven to 400°.
2. Dough: Add the flour, butter, bacon fat, salt and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.
3. Divide the dough in half, wrap in plastic and chill for 20 minutes
4. Filling: Combine all of the ingredients together in a large bowl and mix thoroughly. Chill in the refrigerator until ready to use.
5. Remove the dough form the refrigerator and add to a clean surface dusted with flour and roll out each dough with a pin until they are each 1/8” thick.
6. Transfer 1 of the rolled-out doughs to a fluted 9” pie pan and form completely. Cut off and discard and excess.
7. Add the chilled apples to the pie pan and flatten out to level.
8. Add the other rolled out dough to the top and form it to the other pie dough pinching it on the outside edges. cut off and discard any excess
9. Brush the top of the pie with the whisk egg completely coating it. Optionally sprinkle on sugar.
10. Cut 4 slits in the center of the pie and bake at 400° for 30 minutes. Turn the heat down to 375° and bake for 30 minutes.
11. Cool completely to room temperature and serve with ice cream and caramel.
CHEF NOTES:
• My combination of choice are the ones on the opposite ends of the sweet and sour flavor spectrum, Grammy Smith and Fuji apples.
• If you just want to do the prep now and make the pie later, hold the sliced apples in pineapple juice to help keep them from turning brown.
• When making the crust, It’s important for the butter and bacon fat to keep cool so that the pie does not fall while in the oven.
• REHEATING OR SERVING APPLE PIE: Apple pie can be served cold, but if you are one of those who likes warm apple pie, simply heat up a slice in the microwave for :30 seconds. Serve the apple pie with whipped cream or ice cream and caramel sauce.
• STORING AND FREEZING APPLE PIE: Apple pie with hold in the refrigerator, covered for up to 7 days. Likewise, apple pie freezes well covered in plastic for up to 3 months. Completely thaw in the refrigerator for 1 day before slicing and serving.
Fool Proof Pie Crust
This Pie Crust is buttery, flaky, delicious, and totally fool proof thanks to a secret ingredient that allows you to roll and re-roll as many times as you need to without losing that perfectly flaky crust.
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Butter versus shortening in pie crust 00:00:22
Cutting fat into flour with pastry cutter 00:01:00
Texture of pie crust dough before liquids 00:01:22
Why add vodka to pie crust 00:01:27
Shaping and dividing dough in two 00:02:29
Wrapping pie dough in plastic wrap 00:02:44
Rolling pie crust out 00:03:08
How to transfer pie crust into pie plate 00:03:40
Trimming pie crust 00:03:48
How to make a fluted edge on a pie crust 00:03:50
How to blind bake a pie crust 00:04:20
Pie weights 00:04:30
How long to pre-bake pie crust 00:04:50
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✅Ingredients
• 2 1/2 cups all-purpose-flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 3/4 cup unsalted butter cold
• 1/2 cup vegetable shortening cold
• 1/4 cup ice water
• 1/4 cup vodka chilled
✅Instructions
1️⃣In a large bowl, stir together flour, sugar, and salt.
2️⃣Cut the butter and shortening into small cubes. Add to the flour mixture as you cut it and toss in the flour so the cubes don't stick together.
3️⃣Use a pastry cutter to cut the butter and shortening into the flour, rocking the pastry cutter back and forth, until the mixture is the texture of a coarse meal or sand.
4️⃣Mix cold water and chilled vodka together. Slowly pour into the flour mixture (about 1 tablespoon at a time, stirring between additions, until just mixed together. Do not overwork.
5️⃣Use your hands to gently press the dough into a ball. Divide dough into two equal pieces. Lay two 12-inch long pieces of plastic wrap onto the countertop. Transfer the dough onto the center of the plastic wrap.
6️⃣Flatten each dough ball into a 2-inch disc. Wrap tightly with plastic wrap. Refrigerate for at least 1 hour before rolling. (Discs an be frozen for up to 3 months. Thaw in the fridge overnight before using.)
PRE-BAKING PIE CRUSTS
1️⃣Unwrap chilled dough and transfer to a lightly floured surface. Use a rolling pin to roll out into a large 12-inch circle, rolling from the center each time to keep the thickness even.
2️⃣Gently transfer crust to an un-greased pie plate, allowing the crust to hang over the edges of the pie plate. Roll and pinch or crimp the edges of your crust. Use a fork to prick holes into the bottom of the crust.
3️⃣For a pre-baked pie crust, place parchment paper on top of the pie crust to create a bowl. Fill with pie weights or dried, uncooked beans. This will prevent the pie crust from sliding or bubbling.
4️⃣Bake in a 400 degree F oven or 12-15 minutes, until crust is lightly browned.
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Apple Hand Pies | Sally's Baking Recipes
Homemade apple hand pies with buttery flaky pie crust and a juicy cinnamon apple pie filling! Topped with salted caramel, these mini apple pies are both delicious and adorable.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #applepie
• More of Sally's baking recipes:
THE BEST HOMEMADE APPLE PIE | EASY BEGINNER FRIENDLY RECIPE AND TUTORIAL
I don't know about you all, but apple pie is one of my favorite desserts ever! With this homemade buttery crust and delicious filling, you are bound to win! Check out this recipe and let me know what you guys think! Made from scratch from the top to the bottom! #applepie #pierecipe
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FULL LIST OF INGREDIENTS:
Serves: Makes 1 Double Crust Apple Pie Prep Time: 1Hr.
Cook Time: 45-50 Mins. OVEN TEMP: 425DF for 10 Mins/ 360 DF for 45-50 Mins
DOUBLE CRUST:
- 2.5 Cups All Purpose Flour
- 1/2 Tsp Salt
- 2 Sticks Frozen Butter
- 7 Tbsp Cold Water
FILLING:
- 3 lbs Granny Smith Apples
- 2/3 Cup Light Brown Sugar
- 1/3 Cup Granulated Sugar
- 1 Tbsp Lemon Juice
- 2 Tbsp Melted Butter
- 2 Tbsp All Purpose Flour
- 1 Tbsp Vanilla Extract
- 1 Tbsp Ground Cinnamon
- 1 Tsp Ground Ginger
- 1/4 Tsp Nutmeg