![]() Please allow us the choice of using either metric or imperial measures. Can’t wait to make this & thank you so much for this recipe! For those having trouble with a soggy bottom try brushing your bottom crust with egg whites before filling. Looking forward to trying the ACV since I using it frequently but I’ve always used ice cold vodka in my crust as well as dotting the filling with butter before the top crust goes on. I have one I’ve been using for many MANY years (chef/pastry chef at a private golf club for 28 yrs □) but I’m forever adding new recipes & techniques, & learning new things. I haven’t made it yet, but I’m going to this thanksgiving for sure bc of your crust recipe alone. And the famous words ain't nobody got time for that I think it'd be a lot fu(kin easier if you just have the whole entire recipe out on the top instead of looking for it. The only change I made to the pie was to add about 1/8 tsp of cloves. I think doing it in the food processor is genius, because it’s not as easy to overwork the dough. I have been trying for YEARS to make a good pie crust, and this is the first time I’ve succeeded. However respectfully request when you share your opinion you are both respectful and courteous of our contributor and remember manners which are a universal expectation in all responses! You are welcome to your opinion and it is important everyone feels comfortable sharing their ideas since we come here for ideas and continued learning. It is inappropriate in this forum for anyone from anywhere to be rude, hateful or disrespectful to the person sharing a favorite recipe! Many personal choices for beloved foods are part of own Mothers cooking and recipes handed down from childhood especially special holiday gatherings. This recipe as recipes all over the world have a beloved following, a springboard for more baking ideas or adjustments for personal taste. Kriskrat from Poland! Thanksgiving in US is a time of family gatherings, gratitude, sharing and community giving. The perfect combo of citrus and warm herbs. Overall, it was so tasty, especially with the lemon juice, apple cider vinegar, cinnamon. So you might want to add more dough for the bottom layer of the pie that goes in the tin. I am certain that I did the correct measurements for the two sets of dough, and the bottom of my pie fell apart because I couldn't strectch it out more. When I made this the top of it was a bit overcooked, but it did give the top of the pie a toasty crunch. So sad!Ībsolutely delicious! I would actually give this a 4.25. If the pie lasts longer than 2 days, cover lightly with foil and refrigerate-we had to throw away half the pie-it got moldy the 3rd or 4th day. The filling was OK, but not our favorite. Double recipe and freeze what's not needed for next pie. (While some recipes call for precooking the apples, it’s best to leave them raw and let the fruit cook in the pie itself this will keep the apple pie filling from getting mushy and keep the bottom crust from being soggy.) Once you have these elements down, you can’t go wrong with this beloved dessert. The best apples for pie are firm varieties that hold up to baking and don’t lose their shape Honeycrisps, Braeburns, and Golden Delicious all work well and are readily available. ![]() ![]() You’ll also want to take care when selecting your apples. Once you’ve made the dough, you’ll refrigerate it to chill everything again, both before you roll it out and after you’ve placed the bottom crust in a pie plate. The key to the best apple pie recipe, though, lies in the techniques: To make a flaky pie crust, you need to ensure your ingredients stay cold so, before you get started, you’ll want to freeze the butter. It’s an essential dessert to cap off a holiday meal-alongside pumpkin pie or pecan pie as the occasion demands-but it’s also great anytime as a comforting treat to enjoy with coffee. The age-old combination of a flaky, buttery pie crust and tender sliced apples is perfect as it is, without any added bells and whistles (except maybe a scoop of vanilla ice cream). This apple pie recipe is the embodiment of that idea. When you’re cooking the classics, simpler is usually better.
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