Dessert

Beth’s Foolproof Apple Pie Recipe | ENTERTAINING WITH BETH

Beth’s Foolproof Apple Pie Recipe | ENTERTAINING WITH BETH



Learn how to make a foolproof American Apple Pie using my Top 10 Tips! This is a great pie recipe for Thanksgiving or any fall-themed occasion.

SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite

***TO PURCHASE CAST-IRON PIE PLATE CLICK HERE***https://amzn.to/2NOwaLH
(This link goes to Amazon where I am compensated on products sold with no cost to the consumer)

***SHOP MY NEW ONLINE STORE!***http://bit.ly/2AfT2QW
***SIGN UP FOR MY “FABULOUS FND OF THE MONTH CLUB***http://bit.ly/2OB5raG

SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! http://bit.ly/2tktWg8

MORE GREAT THANKSGIVING DESSERTS!
French Apple Tart http://bit.ly/2NCxNgq
Pumpkin Pie with Marshmallow Topping http://bit.ly/2CveFOH
Easy Pear Tart http://bit.ly/2CuGB55
Apple Walnut Tart http://bit.ly/2yORoDO
S’more Pie http://bit.ly/2S1GLGx

THE 10 FOOLPROOF TIPS!
TIP#1: Refrigerate dough at least 3 hours to avoid shrinkage while baking
TIP#2: Use cornstarch as your thickener
TIP#3: Use the right apples. Granny smith! Otherwise too much juice, too watery
TIP#4: Sprinkle the bottom of the crust before adding apples to avoid soggy bottom syndrome
TIP#5: Freeze pie 5-10 mins before baking to also avoid shrinkage
TIP#6: Brush very lightly with egg white for best color, before baking
TIP#7: Bake at 375F. Perfect temp for slow, even browning and ability to cook the apples. And at this temp no need to cover the crust with a pie shield
TIP#8: Add a sprinkling of Tubinado sugar at 35 mins mark for even browning
TIP#9: Do not remove from oven until you see the juices bubbling (this means the cornstarch is activating and creating a syrupy congealed filling)
TIP#10: Make pie the day before serving to allow to rest 24 hours to set.

BETH’S FOOLPROOF APPLE PIE RECIPE
Serves 8

INGREDIENTS:
2 ½ cups (300g) all-purpose flour
3 tbsp (38g) sugar
½ tsp (2.5ml) salt
1 cup (240g) butter, diced
½ cup (120ml) ice water

Filling:
7 cups (1050g) sliced Granny Smith apples
¾ cup (150g) white sugar
½ tsp (2.5ml) cinnamon
¼ tsp (1.25ml) nutmeg
1 tbsp (15ml) fresh lemon juice
2 tbsp (15g) cornstarch + 2 tsp (10ml) for sprinkling
1 tbsp (15g) butter, diced

Garnish:
1 Egg white
A sprinkle of raw turbinado sugar

METHOD:
Place flour, sugar salt in a food processor and pulse until combined. Add butter and pulse until a coarse meal forms. Add water and pulse until a dough forms.

Divide dough into 2 equal sized balls, flatten into disks and wrap in parchment paper. Refrigerate 3 hours or overnight.

For the filling, combine apples, sugar, cinnamon, nutmeg, lemon juice and cornstarch. Toss to combine.

Preheat oven to 375F (190C)

Roll out 1st dough ball into a large circle, using your pie plate as a guide. Circle should be at least 3 inches wider than the bottom of your pie plate to accommodate a deep dish pie. Fit dough into bottom of plate. Sprinkle the bottom of the crust with 2 tsp of cornstarch to coat the bottom and serve as a “moisture barrier”. Add filling. Pack filling down to an even layer making sure there are no large air pockets.

Roll out 2nd dough to an equal sized circle. Place on top of pie, adjust so circles roughly line up, then trim dough with kitchen shears all the way around pie so only a 1-inch over hang remains. Fold edges under ½ inch (13mm). Crimp dough to seal.

Place pie in freezer for 5-10 minutes to firm up. Before baking cut 4 large slits and 4 small slits (in between the large slits) in a start-burst pattern in the center of the pie to allow steam to escape. Lightly brush top of pie and crust with egg whites. Place pie on a cookie sheet.

Bake pie for 35 mins, then sprinkle turbinado sugar on top. And continue baking for 20-25mins more until pie is golden brown and juices are bubbling.

NOTE: Allow pie to rest for 24 hours at room temperature before serving. This will allow pie to fully set and congeal. To serve, place in a 300F (150C) oven for 15 minutes to serve warm, top with vanilla ice cream.

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

source

Click to add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Dessert

More in Dessert

Strawberry Jam Tart Recipe – Laura Vitale – Laura in the Kitchen Episode 568

thecookerybookSeptember 13, 2021

Homemade Potato Salad Recipe – Laura Vitale – Laura in the Kitchen Episode 415

thecookerybookSeptember 9, 2021

Triple Chocolate Cookies – Recipe by Laura Vitale – Laura in the Kitchen Episode 268

thecookerybookSeptember 5, 2021

Marble Cake Recipe – Laura Vitale – Laura in the Kitchen Episode 562

thecookerybookSeptember 1, 2021

Monkey Bread Recipe – Laura Vitale – Laura in the Kitchen Episode 213

thecookerybookAugust 28, 2021

Mini Eggnog Cupcakes Recipe – Laura Vitale – Laura in the Kitchen Episode 516

thecookerybookAugust 24, 2021

Simple Halloween Cupcake Decoration Ideas – Laura Vitale – Laura in the Kitchen Episode 223

thecookerybookAugust 20, 2021

Cutout Sugar Cookie Recipe – Laura Vitale – Laura in the Kitchen Episode 688

thecookerybookAugust 16, 2021

How to Make Apple Crisp – Recipe by Laura Vitale – Laura in the Kitchen Episode 195

thecookerybookAugust 12, 2021