And all these added tips and tricks, while helpful, take a lot of time and really, you’re only improving the pie from 95% to 99%. This pie crust is excellent, without the par baking or super cold butter. You can prebake the apples separately to prevent the pie from getting too watery from the juices of the apples.Īll of these methods are great, and will improve the pie, but in my mind, it is only a marginal improvement. You can freeze the crust prior to baking, or par bake the crust without the filling in the oven to prevent it from getting soggy. You can use cold butter, diced into cubes to make the crust. I’ve made apple pie dozens of times, and there are all sorts of ways that you can make an apple pie, or a pie crust perfect. Check the pie about half way through baking and if the crust has started to brown, cover with tin foil. Place the pie dish on a large baking sheet to prevent any overflow from dripping into the oven. Using an egg white and water, make an egg wash and brush over the outer edge of the bottom pie crust which sticks out beyond the crumb topping. You can use a fork to press slightly into the bottom crust around the edge to “decorate” the pie. Layer the apple slices in the pie crust, so that you have a nice mound of apples in the middle that is higher than the crust. Fit the dough to the pie dish such that you have a little bit of overhang. Your hands will get messy.Īssembling the Pie: Roll out the pie dough for the bottom crust. The topping should come together with a crumb like consistency, some in larger clumps, some in small gravel-like clumps. Stir a few times with a spoon, then with your hands scrunch the ingredients together. Then when assembling the pie you can scrape out the apples leaving the excess water behind.Ĭrumb Topping: combine the flour, oats, dark brown sugar, granulated sugar, salt, cinnamon and butter. I usually let this sit for about 30 minutes so that the water starts to drain out of the apples. Add the sugar, flour, vinegar, cinnamon, and salt. ![]() Refrigerate for 30 minutes while making the filling and topping or overnight.Īpple Filling: Peel and thinly slice the apples and place in a large mixing bowl. Bottom Crust: In a large bowl, combine flour, salt, sugar, butter, and ice water.
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