The Biggest Mistakes Everyone Makes When Baking Apple Pie
Mushy apples. Sloppy filling. Bad butter. Not to mention soggy bottoms and crumbly crusts! There are so many wrong ways to make an apple pie.
#Desserts #ApplePie #Baking
Bad apples | 0:00
Sloppy filling | 1:09
Room temp butter | 2:11
No chill | 3:10
Overworked dough | 3:53
No air vents | 4:56
Raw apples | 5:56
Oddball shapes | 6:37
Bad butter | 7:31
Wrong rack | 8:33
No egg wash | 9:15
Eating too soon | 10:06
Skipping cold water | 10:59
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Everything to Love About Apple Pie in a Cookie
Apple pie cookies have all the components of apple pie, but in cookie form! My recipe uses a homemade apple pie filling and even includes an optional a la mode decoration.
Recipe:
Ingredients
Filling
3 cups apples, peeled and diced (350g) (this is about 4 small apples)
¼ cup light brown sugar, firmly packed (50g)
2 Tablespoons butter (salted or unsalted) (28g)
2 teaspoons cornstarch
1 teaspoon ground cinnamon
Cookie Dough
1 cup unsalted butter, softened (226g)
1 cup light brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
2 large eggs, room temperature preferred
½ teaspoon vanilla extract
4 cups all-purpose flour (500g)
2 Tablespoons cornstarch
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
Streusel
6 Tablespoons unsalted butter, melted (85g)
1 ¼ cups all-purpose flour (155g)
½ cup light brown sugar, firmly packed (100g)
⅓ cup granulated sugar (65g)
¼ teaspoon salt
½ teaspoon cinnamon
Buttercream “ice cream”
½ cups unsalted butter, softened to room temperature (113g)
⅛ teaspoon salt
3 cups powdered sugar (375g)
2 teaspoons vanilla bean paste
Glaze
1 cup powdered sugar (125g)
1-2 Tablespoons whole milk
½ teaspoon vanilla bean paste
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Instructions
See recipe link for full instructions.
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The Best Apple Pie Recipe | Melissa Clark | NYT Cooking
Get the recipe:
Have no fear, Pie Queen Melissa Clark is here! Over the past six months, Melissa was hard at work in her kitchen tweaking, improving and possibly perfecting three iconic Thanksgiving pies: apple, pecan and pumpkin. Over the next three weeks, she’ll show us how to make each pie, imparting her pie wisdom to us along the way. First up is Melissa’s Best Apple Pie.
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The Best Apple Pie Recipe With Claire Saffitz | Dessert Person
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The Best Apple Pie With Claire Saffitz | Dessert Person
I love an elaborate dessert on occasion, but after lots of trial and error, I’ve learned over time that when it comes to apple pie, simplest is always preferable. For Thanksgiving, what I want underneath a scoop of vanilla ice cream is a slice of buttery, cinnamony pie that tastes of apples and features a variety of textures. This pie, with an oat crumble topping rather than a top crust of lattice, checks all of those boxes.
#ClaireSaffitz #ApplePie #ApplePieRecipe
Classic Apple Crumble Pie
Serves 8
Ingredients:
For the Crumble:
1 cup all-purpose flour
1 cup old-fashioned rolled oats (not quick cooking)
⅓ cup packed light brown sugar (2.3 oz / 65g)
1 teaspoon ground cinnamon
½ teaspoon kosher salt
10 tablespoons unsalted butter, cut into ½-inch pieces, chilled
For the Pie:
1 recipe homemade pie dough, chilled (enough for a single-crust pie)
All-purpose flour, for rolling
3 pounds Granny Smith apples, peeled, cored, and sliced into ½-inch-thick wedges
½ cup packed light brown sugar
3 tablespoons cornstarch
2 teaspoons ground cinnamon
2 teaspoon apple cider vinegar
½ teaspoon kosher salt
2 tablespoons unsalted butter, cut into ½-inch pieces, chilled
Video Breakdown:
0:00 Start
0:20 Intro to Classic Apple Pie
0:37 Dessert Person Jingle
0:55 Claire's Love For Apples
2:00 Ingredients & Special Equipment
3:55 Apple Pie Crumble Topping
5:50 How To Make Apple Pie Filling
7:30 Glimpse of New Chickens
7:45 How To Slice Apples
9:36 How To Roll Out Pie Dough
13:09 Add Apple Pie Filling
14:33 Add Crumble Topping & Bake
16:50 Recap / How To Make Apple Pie Outro
19:12 Spud Winks At You
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
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Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
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Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
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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Easy Apple Turnovers Recipe
These Apple Turnovers are so easy to make with store-bought puff pastry sheets and a flavorful made-from-scratch apple filling. They’re so light, flaky, and delicious. Even better, they only take a few minutes to prepare, making for the perfect fall dessert.
RECIPE:
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