How to Make Apple Pie


Apple Pie is one of America’s beloved classic dishes and a symbol of our national heritage. It’s the quintessential autumn dessert and an ideal choice for all kinds of celebrations – from Thanksgiving to Christmas!

What’s more, this deceptively simple treat is easy to make: just mix in some apples, spices and a flaky crust for an unforgettable dessert.

To make the filling, peel and slice your apples. Then mix in sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Allow this mixture to rest at room temperature for around an hour before refrigerating.

Once cooked, stir the apples to ensure they are tender but not too mushy. Doing this allows the sugars in the apples to start absorbing liquid from their cores.

You’ll need approximately 5 pounds of apples to make this pie. You can use any variety, but opt for ones that are sweet and tart enough to counteract all that sugar. For added variety in flavor, throw in some red and yellow apples as well.

Prepare the crust by rolling out one disk of dough on a lightly floured surface into an 11-inch circle that’s about 1/8 inch thick. Place this bottom crust in a 9-inch pie plate, trimming it so it extends about 1/2 inch beyond the edge. Mound apple pie filling in the center and cover with second round of crust; flute edges as desired and brush with egg wash for glossiness.

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Pie crusts should always be lined with a pastry shield to prevent them from getting too brown. If using homemade pie shield, simply press it down onto the dough before baking; if using store-bought pie shield, make sure to take it out of the freezer 15 minutes prior to baking.

Bake for about 20 minutes at 375 degrees Fahrenheit, then reduce the heat to 350 degrees and bake an additional 30-35 minutes, or until the top is golden and juices are bubbling. Use a thermometer to check the baking time.

If you want to freeze an unbaked pie, wrap it tightly in plastic wrap and foil. Then bake as directed, adding 15 minutes extra time for baking.

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Prebake the bottom crust for around 10 minutes to prevent it from getting soggy when filling is added. Some cooks skip this step, but it’s an easy way to ensure your crust stays crisp when filled.

You can prepare the filling ahead of time and freeze it. When ready to bake the pie, simply thaw it out and proceed as directed in the recipe.

To assemble the pie, roll out the top disc of dough to a 12-inch circle slightly larger than the bottom one. Place it over the apple pie filling and fold its edges under the bottom crust. Rotate the pie a quarter turn and repeat until all edges are neatly tucked in.

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