How To make New England Apple Pie
FLAKY PIE DOUGH:
1 1/4 c Bleached flour
1/4 ts Salt
1/8 ts Baking powder
1/2 c Cold unsalted butter
2 tb Cold water (2 to 3 Tbsp)
CRUMB TOPPING:
1/3 c Light brown sugar, packed
1 c Bleached flour
6 tb Unsalted butter, melted
FILLING:
2 1/2 lb Firm tart apples
- (Granny Smith, Pippin, - Golden Delicious, Rhode - Island, Northern Spy, - as available) 2 tb Flour
1/3 c Granulated sugar, light
- brown sugar or combinatio 1 ts Ground cinnamon
1 ts Finely grated lemon zest
- (yellow peel only) 3 tb Cold unsalted butter
FLAKY PIE DOUGH: Combine flour, salt and baking powder in work bowl of food processor and pulse 2 to 3 times to mix. Cut butter into 8 pieces and add to bowl. Pulse rapidly about 15 times, until mixture resembles coarse cornmeal and no large pieces of butter remain visable. Add 2 tablespoons water and pulse 4 or 5 times to mix checking to see if most, but not all, of dough forms a ball. If dough remains dry, add remaining 1 tablespoon water, sprinkling it on dough and pulsing again 4 or 5 times. Remove dough from processor and quickly form into ball with floured hands. Place dough on piece of lightly floured plastic wrap. Lightly flour top of dough and cover top with plastic wrap. Press with palm of hand to form dough into a 6-inch diameter disk. Refrigerate dough while preparing topping. CRUMB TOPPING: Combine brown sugar and flour in mixing bowl. Add butter and stir in evenly. Set mixture aside 5 minutes. Then, using fingertips, break mixture into 1/4- to 1/2-inch crumbs. Set aside. DOUGH PREPARATION: Remove dough from refrigerator and place on flat work surface. Roll dough, still between sheets of plastic, to 12-inch disk. Peel off top plastic and ease dough into 9-inch pie pan. Gently press dough into pan and peel off top plastic. Trim excess dough to within 1/2-inch of pan edge, turning excess dough under around edges; flute edges. Chill pie shell while preparing Filling. FILLING: Peel, halve and core apples; cut into 1/2-inch pieces. Place apples in bowl with sugar, flour, cinnamon and lemon zest, tossing well to combine. Place filling in dough-lined pan, mounding it slightly in center. Dot filling with butter and cover with reserved Crumb Topping. Bake pie on bottom rack 15 minutes at 400 degrees. Lower temperature to 350 degrees and move pie to middle rack. Bake 20 to 30 minutes longer, until crust edges are deep golden brown and juices just begin to bubble up. Cool pie on rack and serve warm or at room temperature. Makes 8 servings. -----
How To make New England Apple Pie's Videos
An Easy and Delicious New England Apple pie recipe
I've been making this old fashioned New England apple pie recipe since I was a little girl with my mom and it's so delicious. You just might want to make two like I do since they go fast! As I bake two New England apple pies, let's chat! I have had a lot of apple pie recipes and my tastebuds tell me it's the best!
It was brought to my attention that I may have left out the oven temperature for the apple pie which is 350 degrees and bake for about 45 minutes until golden brown.
Apple Pie Recipe -
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Martha Stewart's Mile High Apple Pie | Martha Bake's Recipes
This is not your ordinary apple pie. Mile high apple pie is all about the apples and the crust. This flaky and light dessert is stacked high with 3 different kinds of apples to add a variety of flavor. This pie uses a handmade Pate Brisee (Pie Crust) topped with decorations made from the extra dough and a sprinkle of sugar. Resist the urge to dig into this pie right from the oven to allow the juices to thicken and create a tasty pie filling. This pie tastes even better the day after it has been baked.
#ApplePie #Fall #Apples #Pie #Recipe #MarthaStewart
00:00 Introduction
00:12 Follow the Golden Rules
01:18 Prepare Apples
02:51 Prepare Pie
03:33 Add Pie Crust Top
04:54 Decorations
05:36 Glaze Top of Pie
06:29 Final Result
Get the recipe for Mile High Apple Pie:
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Martha Stewart's Mile High Apple Pie | Martha Bake's Recipes
Apple Pie: The (Really) Old-Fashioned Way | FoodStuff
Anney and Lauren join forces with local book and recipe historian Julia Skinner to try to follow a 1600s recipe for apple pie.
FoodStuff Life of (Apple) Pie Audio Podcast:
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A new-ish audio podcast and video series from HowStuffWorks about, y'know, food and stuff. Join hosts Anney Reese and Lauren Vogelbaum as they explore the science, history, and culture behind everything we eat & drink.
Alessandra's Amazing Apple Pie
NEW ENGLAND APPLE PIE
A recipe learned from the various New England women in Alessandra’s life and curated into this recipe by Alessandra
INGREDIENTS:
8 apples: 4 granny smith, 4 Macintosh or gala (handpicked if possible)
3/4 cups + 1 teaspoon sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoon of cold unsalted butter, cut into bits
Pillsbury store-bought crust
DIRECTIONS:
Preheat the oven to 450 degrees
Peel apples, cut away from core, and cut into thin slices (about 1/2 the size of your pinky)
In a large bowl, toss together the apples, sugar, flour, cinnamon, nutmeg, salt, and fresh lemon juice. Set aside to allow flavors to combine.
Take out air crust and allow to thaw for a few minutes until malleable, being gentle when handling. Take one crust and apply to the bottom of the pie tin (preferably glass). Keep any excess that hangs off the edges.
Using a slatted spoon to drain excess juice, place the apple mixture into the pie shell, being careful to not overcrowd or overfill and not add any juices from the bowl. This will create a very soggy pie. Once transferred, take the cold bits of butter and scatter on the top of the apples.
Apply the remaining crust on top of the apples. Crimp together the edges of both the bottom and top shells to hold the apple mixture solidly between both shells. Option to take the back of a fork and lightly press or crimp the pie edge for a design.
Take a knife and cut an “X” about 2 inches in size in the middle of the pie for ventilation. Sprinkle remaining teaspoon of sugar over the top of the pie to prevent burning.
Bake the pie on a large baking sheet in the middle of the oven for 20 minutes, reduce the temperature to 350 degrees, and bake the pie for 20-25 minutes more, or until the crust is golden and apples are tender. Remove the pie off of baking sheet and allow to cool for 15 minutes. Serve with vanilla ice cream to experience heaven.
Quick & Easy Apple Pie New England Style #recipe #cooking
A Thanksgiving apple pie doesn't have to be complicated. Here is my quick and easy New England style apple pie. Enjoy!
Martha Stewart's 10 Best Recipes for Pies and Tarts | Cooking School | Martha Stewart
#Welcome to Martha Stewart's delightful collection of 10-Recipe Pies and Tarts! In this video, the renowned culinary expert shares her expertise and guides you through the art of creating mouthwatering pies and tarts that will impress any dessert lover. With her detailed instructions and helpful tips, you'll learn the techniques for achieving flaky crusts, luscious fillings, and stunning decorative touches. Whether you're a seasoned baker or a novice in the kitchen, this video will inspire you to create beautiful and irresistible sweet treats. Join Martha Stewart and embark on a delightful pastry adventure!
#MarthaStewart #Recipe #Bake #Tart #Pie #HowTo
Get the recipes at: Sour Cherry Pie
Pecan Tart
Chewy Chess Tart
Blueberry Lattice Pie
Indiana Sugar Cream Pie
Raspberry Linzer Torte
Maple Custard Pie
Coconut Cream Pie
Tomato Tart
Mile-High Apple Pie
00:00 Introduction
00:07 Blueberry Lattice Pie
6:56 Coconut Cream Pie
17:05 Cherry Tart
26:46 Mile-High Apple Pie
33:36 Tomato Tarte
41:16 Maple-Custard Pie
46:45 Indiana Sugar Cream Pie
51:25 Pecan Tart
57:53 Linzer Torte
Brought to you by Martha Stewart:
Subscribe for more Martha now:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 10 Best Recipes for Pies and Tarts | Cooking School | Martha Stewart