How To make Illinois Apple Pie
1 x
c:
2 c Level cups
all-purpose flour 1/4 ts Salt 1 c Evel cup crisco shortening
1/2 c Ice water 1/4 c Milk
1/4 c Sugar, white 1 x apple
f:
6 c Tart apples,peeled & sliced 1/2 c Sugar
1/2 c Brown sugar 1 ts Cinnamon
2 tb Lemon juice 1/4 ts Salt
1/4 ts Nutmeg 1 tb Butter
Preheat oven to 450 degrees.For crust,combine flour and salt in mixing bowl.Cut in shortening with pastry blender or 2 knifes until mixture is uniform.Add water;toss lightly with a fork until dough forms a ball.Divide dough into 2 parts. On lightly floured surface,roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate.Gently, ease dough into pie plate,being careful not to stretch dough.Trim edge even with pie plate. For apple filling:Combine all ingredients in mixing bowl.Stir until mixed well.Spoon into unbaked pie shell. Use remaining half of dough to roll top crust,as instructed for bottom crust.Lift onto filled pie.Trim 1/2" beyond edge of pie plate.Fold top edge under bottom crust;flute as desired.Cut slits or design in top crust to allow steam to escape.Brush top crust with milk;sprinkle with white sugar.Bake @ 450 degrees for 20 minutes.Reduce heat to 350 degrees;bake an additional 25 to 30 minutes or until crust in golden brown.Cool and serve . -----
How To make Illinois Apple Pie's Videos
Dutch Apple Pie | Pillsbury Recipe
This dessert favorite combines a fresh apple filling with a sweet crumb topping to make a delicious pie for any season or occasion.
Recipe:
Dutch Apple Pie #ad #kitchenaid #madewithkitchenaid #recipe
Ingredients crust
- 150g flour
- 2 tbsp sugar
- 2g salt
- 120g cold butter (unsalted)
- 4 tbsp ice-cold water
Ingredients topping
- 100g brown sugar
- 100g flour
- pinch ground nutmeg
- pinch salt
- 90g melted butter (unsalted)
- 1 tsp vanilla extract
Ingredients filling
- 10 granny smith apples, peeled and sliced
- 20g melted butter (unsalted)
- juice of a lemon
- 100g sugar
- 1/2 teaspoon ground cinnamon
Method
1. For the crust, add the flour, sugar, salt and ice-cold cubed butter to the food processor
2. Pulse the blade until you have reached a sandy consistency, then slowly add 1 tbsp of ice-cold water at a time until the dough comes together.
3. Remove and cover with cling film and rest in the fridge for at least 1 hour.
4. Take a 20cm springform cake tin and grease it lightly, remove the dough from the fridge and roll it out big enough to fill the tin.
5. Once you have lined your tin, place baking paper and pie weights into the pastry-lined tin and then into the freezer for 15 minutes before you bake at 190°c for 15 minutes.
6. Remove from the oven and take out the pie weights then turn the oven down to 180°c and bake for another 15 minutes, then let the pie crust cool completely.
7. For the topping, simply add all your dry ingredients to a stand mixer on medium speed. Slowly pour the melted butter in, when it starts to clump into small pebbles it's ready.
8. Take the sliced apples and mix them with the butter, lemon juice, sugar and cinnamon.
9. Add the mixed apples to the baked pie crust, you want the apples to come all the way to the top, maybe slightly more.
10. Sprinkle over the topping and bake at 180°c for 45 minutes.
11. Let it cool for at least an hour before you try and slice.
4 Levels of Apple Pie: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Penny from the Institute of Culinary Education - to bake us a fresh apple pie. After each of them had presented their creation, we asked food scientist Rose to review their work. Which pie is the apple of your eye?
Check out the level 3 recipe on the ICE blog:
Emily is on Instagram at @emilyslamduncan
Follow Beth at @bethdimino
Follow Chef Penny at @penny.stankiewicz
Follow the Institute of Culinary Education here! @iceculinary
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Ingredients:
4 Granny Smith apples (diced)
4 tbsp butter
1/2 tsp cinnamon
1/8 nutmeg
4 tbsp brown sugar
1 tbsp cornstarch
1 shot Jim Beam Bourbon
Juice of 1/2 lemon
1 egg (egg wash)
Egg roll wrappers
Preparation:
-preheat oil to 375
-melt butter into cast iron and add apples and spices and cook until apples start to soften, about 4-7 min
-add lemon juice and bourbon and cook an additional 2min
-remove apples to a bowl and place over an ice bath to cool and stop cooking
-use egg wash to create a border for egg wrapper
-fill with 1-2 tbsp of apple mixture
-roll and repeat until all the mixture is gone (about 10-12)
-fry until golden brown, toss with cinnamon sugar, top with powdered sugar and my vanilla bourbon sauce
Notes:
-cooling it with an ice bath is a crucial step as it not only cools the apples to not melt your wrappers but, it also shocks them and stops the cooking process meaning you won’t have soggy apples. (I like mine with a little texture)
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Spiced Apple Pie Recipe
This richly spiced Apple Pie served with a brandy creme Anglaise from the fall chapter of MY BOOK is a delicious celebration of autumn. The crisp butter crust is spiced with cinnamon and spiked with apple brandy. And those leaves look so impressive but are beyond easy! I have ALL my favorite spices in this pie and while you can use any of your favorite baking apples I would suggest you use some soft ones to really get that lovely play of textures with the pie and pourable custard. Thanks SO much to everyone who's already preordered a copy, and if you haven't ordered one yet you can use the links below!
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