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!
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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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Mom's Apple Pie Leesburg
The goal at Mom’s is that no one gets a pie more than 24 hours out of the oven. They bake and prep from 6 a.m. to 2 p.m. Twenty five pies bake at a time in a rotating oven. To say the Mom’s Apple Pie shop is aromatic is an understatement. The pies are nectarous, ambrosial, sapid, savory, spicy, juicy, sweet, and royally delicious.
Healthy Vegan APPLE PIE ???? Fat Free, Sugar Free, Gluten Free / Weight Loss
Apple Pie Recipe:
4 large apples (any variety)
Caramel sauce: cook on low for 10mins
8 medjool dates
2/3 cup chickpeas
1 cup water
Juice of half a lemon
1 tsp cinnamon
Crust: bake for 10mins
2 cup oats
1 cup chickpeas
4 medjool dates
1 tsp cinnamon
Pinch of salt
Crumble:
1 cup oats
1 tsp cinnamon
Just of half a lemon
3 medjool dates
2/3 cup chickpeas
Bake the whole thing for 30mins at 180 Celsius!
If you want some more delicious vegan food ideas for maximum weight loss, check out my 7 Day Weight Loss Meal Plans ✨ broccolimum.com
Follow me over on Instagram where I post daily - @broccoli_mum
#applepie #veganweightloss #healthydessert
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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Apple Pie Jam ~ Mom's Apple Pie In A Jar ~ Bernardin Canning
#AppleJam #ApplePie #AppleSeason
Perfect fall jam. Add a few tablespoons of an apple flavored liquor and you have the perfect jam for holiday gifting.
3/4 cup (175 ml) raisins or dried cranberries
6 cups (1.5 L) chopped cored peeled Granny Smith or other tart apples
Grated zest and juice of 1 lemon
1 cup (250 ml) unsweetened apple juice
1 pkg (57 g) BERNARDIN® Original Fruit Pectin
9 cups (2.25 L) granulated sugar
1 tsp (5ml) ground cinnamon
1/2 tsp (2 ml) ground nutmeg
Optional: 2-4 T. apple flavored liquor
Recipe Source:
Ladle hot jam into a half pint jar leaving 1/4” headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.
Process for 10 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes
Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.
This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.
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Mom's Apple Pie Recipe - Ultimate Thanksgiving Pies
Mother knows best, and in this case, The Food Feeder's host Noah Galuten's mother knows best. She made her apple pie for us as a special Thanksgiving treat. Scroll down for Noah's ma's apple pie recipe and click for more pie recipes from our favorite food channels. Then subscribe for more of Tasted:
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Food Wishes - Best Pumpkin Pie Ever
Allrecipes - How to Make French Silk Chocolate Pie
Entertaining with Beth - S'more Pie
Sarah Fit TV - Healthy Pumpkin Pie
Modern Mom - Nutella Tart
Kin Community - Chocolate Pecan Pie
HUNGRY - Vegan Apple Pie
Divas Can Cook - Chocolate Pecan Pie Recipe
Mom's Apple Pie Recipe:
Ingredients
12 Granny Smith apples, peeled, cored, and sliced
3/4 cup sugar, plus additional for pie top
Zest and juice of 1 lemon
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
Pinch ground cloves
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
Directions:
Preheat oven to 375 degrees
Slice apples in 1 thick slices and put into a large bowl. Add sugar, zest and juice of 1 lemon, spices and flour. Mix well and add to pie plate with chilled piecrust.
Dot with 2 tablespoons of butter cut in small pieces. Add top rolled pastry crust. Seal by crimping edges and cut 3 or 4 small steam vents in the top. Bake in 375-degree oven until the crust is brown and juices are bubbling. About 1 hour.
Let cool before serving.
Pie Crust Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water
Directions
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
TIP: I put the bowl of the processor, the cut up butter pieces, and the flour in the refrigerator to chill for one hour before processing. COLD IS KEY!
Tune in every Friday to the Food Feeder with Tasted's new food guru, Noah Galuten. Noah's been there and done that in pretty much every aspect of the culinary scene from his stint as a popular food writer for LA Weekly to now opening his own highly anticipated BBQ restaurant. Hop on for the ride as Noah gives us the inside scoop on what's hot and happening in the world of fascinating food from breaking news, to awesome events, cool chefs, incredible restaurants and all around good eats. Noah's the guy for everything you ever wanted to know about food... and then some. Click subscribe to check out new episodes of the Food Feeder every Friday!