Tuesday, November 29, 2022

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My Excellent Apple Pie | RecipeTin Eats

The one factor that units this apple pie recipe aside? Baking the apple slices. It’s the important thing to a crispy base, superior flavour, completely cooked never-mushy apples, and a beneficiant quantity of pie filling with out the dreaded big empty cavity beneath the lid.

Serve heat with a scoop of vanilla ice cream for the proper do-it-yourself dessert!

My excellent apple pie

My thought of the proper Apple Pie has a crispy base, a beneficiant quantity of apple pie filling that’s by no means mushy and by no means undercooked, encased by a flaky, buttery shortcrust pastry. The spicing compliments however doesn’t overwhelm, the filling isn’t overly candy and when a heat slice is topped with a scoop of vanilla ice cream, it’s actually do-it-yourself perfection.

If that each one sounds good to you, then dare I say this would possibly turn into your excellent apple pie recipe too. I hope you get pleasure from this recipe for a few years to return!

Recipe credit – Many due to my French pastry chef trainer Jennifer Pogmore and RecipeTin’s Chef JB for his or her help and experience to deliver my imaginative and prescient of the proper Apple Pie to life. We did it!!!

Overhead photo of apple pie whole

Issues I don’t like about different apple pie recipes

I don’t usually write so bluntly. However it is a very lengthy publish so I don’t have time for lengthy winded politeness!

So listed here are the issues I’ve not appreciated about different apple pie recipes I’ve tried through the years that I needed to handle with my recipe:

  1. Soggy base / crust not correctly cooked – A standard downside with recipes the place the crust isn’t blind baked earlier than filling with apples, or uncooked apples are baked contained in the crust. Apple juices must go someplace, you recognize?? (And nope, cornflour/cornstarch doesn’t assist sufficient).

  2. Mushy apples or crunchy undercooked apples – I don’t know which is worse. Each are only a massive fats no!

  3. Overly candy filling or too spice heavy – I wish to style apple!

  4. Not a lot apple flavour – Attempt boiling apples. Yep, it occurs.

  5. Skimpy filling – Any recipe calling for lower than 1.5kf / 3lb of apples will find yourself fairly scant on the filling. I need extra!

  6. Big empty cavity – Then any recipe calling for uncooked apples to be piled excessive within the crust leads to a large empty cavity. The lid smashes in whenever you lower it, making a frightful albeit scrumptious mess!

Big mound of uncooked apples cooks down, leaving an empty cavity beneath the pie lid.

Studying again over my listing, you need to suppose I’m a whiny, difficult-to-please individual. 😂 It’s not that in any respect! Folks in my life know very nicely I’m removed from hoity-toity.

For me, the factor about apple pie is that it’s not a fast recipe whenever you take the time to make the crust from scratch. So the tip outcome must be definitely worth the effort!

In any case, the answer to my gripes turned out to be quite simple:

The answer: bake the apples

Right here’s why it really works:

  • The apples prepare dinner evenly

  • The apple juice could be lowered to a syrup so it’s not runny and doesn’t soak the bottom

  • The apples are cooked down so that you don’t find yourself with a large empty cavity

  • Far simpler than range cooking – stirring a ton of apple slices isn’t enjoyable, plus they don’t prepare dinner evenly

  • Bonus: Higher flavour!

Baking apple slices previous to filling the pie ended up being the straightforward resolution to points I had with earlier pie recipes. Bonus: higher apple flavour!
Close up cross section of apple pie
Overhead photo of slice of Apple Pie

OK! Able to see tips on how to make my apple pie?? Let’s do that!

What it’s essential to make apple pie filling

Right here’s what it’s essential to make the apple pie filling:

  • Granny Smith apples – There’s loads of opinions on the market about the perfect apples for apple pie. However for me, Granny Smith is The One, for its tartness and the power to carry its formed as soon as cooked. Key for avoiding a mushy filling!

  • Brown sugar – My alternative of sugar for caramely sweetness. I take advantage of 1 cup of brown sugar which, to me, supplies the proper stage of sweet-but-not-too-sweet.

  • Apple pie spices – Cinnamon, ginger and nutmeg. Combine up your individual for higher flavour management than utilizing a pre-made combine!

  • Butter – Only a dab, for simmering with the apple juices on the tray to make a syrup for the apple pie filling.

  • Salt – Only a contact, to deliver out the opposite flavours. It doesn’t make it salty in any respect.

  • Egg – Used to brush the pie lid to make it a good looking golden brown!

Making Apple Pie

Apple pie crust

The traditional crust used for apple pie is shortcrust and that’s what I take advantage of. My recipe may be very customary (flour, butter, salt, water) although the one factor I ought to in all probability deal with is the controversy about butter vs vegetable shortening.

Advocates of vegetable shortening (which is a sort of fats constructed from vegetable oil) love the way it makes shortcrust pastry extremely crumbly and flaky.

I’ve no points with vegetable shortening per se, besides that it’s tasteless. So whereas shortcrust pastry made with butter is probably not fairly as flaky, it’s nonetheless flaky sufficient to me and extra importantly, it’s a entire lot tastier to eat.

And in case your thoughts goes straight to “why not use a mix”?, I simply discovered it nonetheless lacked flavour utilizing 50/50.

So, all-butter shortcrust it’s! Recipe right here.

PS Additionally – I take advantage of a meals processor. As a result of I’ve scorching little palms which melts the little bits of butter as I work with the dough. Meals processor = precisely the identical outcomes as handmade + superior flakiness + SPEED.

The right way to make apple pie

Heads up – there’s quite a lot of info right here as a result of I clarify there why and likewise present tutorial info so even first-timers can have the boldness to nail the Nice Apple Pie!

For those who’re a professional, simply skip on forward to the recipe or the how-to video, or to Dozer. 😂

My workflow

  1. Make shortcrust pastry.

  2. Whereas the pastry lined pie tin is within the freezer for two hours, bake the apple slices.

  3. Whereas the apple is baking, roll out the pie lid and lower the lattice strips, then refrigerate

  4. Whereas the apple slices are cooling, blind bake the pastry and cut back the apple juices to make the syrup.

  5. Assemble the pie and bake!

1. Put together the pie crust

  1. Shortcrust dough – Make the pastry per my (straightforward!) shortcrust pastry recipe. Kind the discs, wrap and chill for 1 hour within the fridge.

  2. Roll out – Unwrap one ball of dough and roll out on a evenly floured work floor right into a spherical that’s about 5 mm / 1/5″ thick (not too skinny, must be sturdy sufficient for many juicy filling!)

  3. Line pie tin – I take advantage of a regular dimension 23 cm / 9″ steel pie tin (not deep dish). Metallic is finest. You simply can’t get a correct crispy base with a glass or ceramic pie tin.

    To line the pie tin, roll the pastry off the work floor onto the rolling pin, then unroll it onto the pie tin. This isn’t simply the only approach to switch the pastry (no tearing!), additionally, you will keep away from stretching the pastry which then causes the crust to shrink when it bakes.

    Drape the pastry into the pie tin, taking care to not stretch it as a result of, as famous above, stretched pastry will shrink again within the oven.

  4. Prick & freeze – Use a fork to softly prick the bottom round 20 occasions (don’t go all through). This helps forestall the bottom from effervescent up when baking which may trigger pie juice leakages.

    Wrap the pie tin in cling wrap then freeze for two hours. You may really even go away it there for as much as 1 month (in all probability longer, I simply haven’t achieved so).

    Freezing pastry is a terrific tip I realized from my French pastry chef trainer Jennifer Pogmore (we work remotely collectively!). Baking a pastry from frozen leads to principally zero pastry shrinkage.

    It’s additional essential to keep away from pie crust shrinkage for a totally loaded apple pie as this may result in a damaged crust when the crammed pie is baked! Think about all that filling in opposition to a pie crust that isn’t pressed up in opposition to the pie tin wall…. crack threat galore, apple juices seeping beneath the crust which glues the crust to the pie tin…catastrophe! (And yup, been there achieved that 😂).

2. Blind bake the crust

Blind baking (par baking) is vital to make sure the crust is not only crispy, but in addition totally cooked. We tried quite a few iterations with out blind baking the crust with combined outcomes. For some, the bottom was soggy, and for different variations, both the bottom and or/sides weren’t totally cooked.

Conclusion: blind baking is crucial!

  1. Cowl with paper – Cowl the frozen pie crust with two massive sheets of baking/parchment paper organized in a “X”. Extra paper is critical to guard the pie rim from browning too quick in addition to having lots to carry so you’ll be able to take away the recent beads safely.

  2. Baking beads – Fill with baking beads till stage to the rim. These crush the bottom in addition to urgent the pastry in opposition to the perimeters of the pie tin so it prevents the pastry from shrinking. (Learn part above for why pastry shrinkage is undesirable for apple pie!).

    No baking beads? Use raw rice or dried beans. Maintain for re-use indefinitely.

  3. Bake for 25 minutes at200°C / 400°F (180°C fan).

  4. Take away the baking beads utilizing the paper overhang and switch to a bowl.

  5. Egg wash – Brush the bottom and sides (however not rim) evenly with whisked egg. This can be a crispy base insurance coverage step – when the egg cooks, it types a skinny “barrier” to assist forestall the pastry from absorbing the juices.

  6. Bake uncovered for an extra 5 minutes then take away. The pie crust must be mild golden and look totally cooked.

    Depart to chill for quarter-hour earlier than filling with the Apple Pie Filling. This can be a crispy base insurance coverage step (scorching pastry absorbs liquid extra).

3. Baking apple slices

Baking the apple slices is the important thing step for the Excellent Apple Pie. Learn the explanations within the part above!

  1. Slice apples – Core the apples utilizing your chosen methodology. For those who’re an apple-cooking fiend like myself, you’ll have an apple corer (maintain it straight as you twist down). If not, you’ll be able to simply core the apples utilizing no matter methodology finest works for you.

    Peel then halve the apples. Then place then lower face down and lower into 1cm / 0.4″ thick slices. Attempt to lower them as evenly as attainable in order that they prepare dinner evenly.

  2. Toss – Put the apple slices in a big bowl. Combine the sugar and spices in a separate small bowl (I do know you simply wish to dump them straight in however then the spices don’t disperse evenly). Then sprinkle the combination over the apple slices and use your palms to toss nicely, separating apple slices as wanted so they’re evenly coated.

  1. Bake – Unfold onto 2 trays and bake at 180°C/350°F (160°C fan) till the apples are tender however not mushy. The bake time will fluctuate from quarter-hour to 40 minutes, relying on the place you reside! An attention-grabbing discovery after we had been testing this recipe as Granny Smith apples right here in Australia take 40 minutes whereas in France, it takes simply quarter-hour. Wonderful!

    Easy lesson realized – Examine your apples early. Simple!

    Objective: The apple slices must be tender and supply no resistance whenever you pierce them with a knife. Nonetheless, you don’t need them mushy. They are going to be a bit delicate when scorching out of the oven however will agency up as they cool. And so they don’t prepare dinner far more as soon as contained in the pie, it’s extra about melding collectively to turn into a juicy pie filling.

  1. Apple juices – Drain the apple juices on the trays right into a saucepan. No have to be pedantic right here, simply tilt the tray and use a spatula to to carry again the apple slices when you drain off as a lot as you’ll be able to. If there’s some left on the tray that’s okay – we are going to simply add it later.

    It’s best to have round 1/2 cup of juices, although generally I’ve much less, some days I’ve extra. It doesn’t matter as a result of we’re lowering within the subsequent step to a certain quantity.

  2. Make syrup – Add the butter into the apple juices then simmer on low warmth till it reduces to 1/3 cup (80 ml) and turns into a syrupy consistency. It would take 1 minute when you solely had round 1/3 cup, or 5 minutes when you began with 1/2 cup or extra.

    Decreasing the apple juices right into a syrup serves 2 functions. Firstly, we’re not losing free flavour. We’re getting apple flavour to the max! It made me wish to cry each time I noticed an apple pie recipe that directed folks to discard apple juices.

    Secondly, by lowering the apple juices right into a syrup, it’s going to cling to the apple items higher and won’t soak into the bottom as a lot. Which suggests – yup, you guessed it – crispy base!

    As soon as the syrup is prepared, put aside for cool.

  3. Cool apple – Set the cooked apple slices apart to chill. This can make them much less delicate to deal with and likewise ensures they don’t overcook into mush when baked contained in the pie within the 45 minute prepare dinner time required for the pastry lid to prepare dinner.

4. Fill the pie

OK! We’re on the house stretch right here to the perfect half – EATING IT!!!

  1. Fill the pie crust with 2/3 of the cooled apple slices. I take advantage of a spatula to scoop them up with out destroying them. Place them within the pie crust and press down evenly to take away air pockets.

    Then with the remaining apple, type a slight mound within the center then place the remaining apple slices on prime. You may see in my photograph I’ve positioned them barely overlapping in a neat association. You don’t want to do this!

  2. Pour over the apple syrup and any residual juices left on the tray.

5. Lattice tutorial!

OK! Slightly pie lattice tutorial. Promise it’s not exhausting!

  1. Roll out the dough on a evenly floured work floor to three mm / 1/8″ thick. You don’t need it too thick else it won’t prepare dinner by by the point the floor is a good looking golden color.

  2. Lower 12 x 2.5cm / 1″ strips. I take advantage of a ruler and a small sharp knife that I run alongside the ruler to chop the strips.

    I have a tendency to do that step whereas the apples are baking, then return the strips to the fridge (lined in cling wrap) till required.

  1. Doing the lattice – Place 6 strips in the identical route on prime of the filling, evenly spaced aside.

    Fold up each 2nd strip to midway, then place one other strip crosswise throughout the pie. Unfold the strips, then fold up the choice strips and place one other strip crosswise throughout the pie. Repeat with yet another strip, then rotate the pie and repeat with the remaining 3 strips.

    Trim utilizing scissors or a small sharp knife.

    Seal utilizing water and urgent to stick. I discover it best simply to make use of my finger.

6. Bake it!

  1. Pie lid or lattice – See beneath for the way I do the lattice topping.

    Full pie lid – Place the lid on prime, trim extra then seal to the rim utilizing water. Make a 5cm / 2″ incision within the center to permit steam to flee.

  2. Egg wash & sugar – Brush the lattice with egg wash, taking care to keep away from the cooked pie rim (else it’s going to get overly brown) and make sure you don’t find yourself with swimming pools of egg within the lattice joins. Then sprinkle with sugar.

  1. Bake for 45 minutes till the pastry is golden and also you see the juices effervescent.

  2. Cool – Totally cool for a minimum of 3 hours earlier than reducing to serve. For those who do that, you’ll want to chop and serve it out of the pie tin as a result of the pie won’t be steady sufficient to take away. The slices can even be a bit rustic. 🙂 Such is the character of freshly made pies!

    Neat slices – If you need to serve the apple pie slices neatly, as pictured, simply refrigerate the pie in a single day. It’s going to agency up and turn into sturdy sufficient to end up onto a plate and lower neat slices. Leaving in a single day additionally provides the pie filling flavour an opportunity to meld collectively much more.

    To reheat, cowl with foil and reheat within the oven (10 minutes at 180°C/350°F) or use the microwave for a speedy choice (1 minute). And sure, the bottom stays crisp!

Overhead photo of serving apple pie

Right here’s an in depth up of the lower apple pie after it’s rested in a single day and been reheated within the oven. Nonetheless good and juicy, and cuts neatly.

Close up slice of apple pie

Serving with ice cream isn’t even an choice. It goes with out saying – proper??!! Would cream take it excessive?

And there you will have it. My excellent apple pie! A wierd time to share it maybe, heading into Australian summer season. However one can not at all times select when she is going to *lastly* be proud of a recipe although she is kind of happy that she managed to squeeze this in simply earlier than Thanksgiving! – Nagi x

PS I don’t know why I’m writing about myself within the third individual. Observe to self: come again and repair this!

Watch tips on how to make it

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Close up of a slice of Apple Pie

Apple Pie

Servings10 -12

Faucet or hover to scale

Recipe video above. For the perfect apple pie, bake your apple slices! Superior flavour, simpler than stove-cooking, by no means mushy, by no means crunchy. Ensures the pie base will not be soggy, plus, you will not find yourself with an unpleasant big empty cavity beneath your pie lid.End with a scoop of vanilla ice cream for the proper do-it-yourself dessert.See notes for my workflow which you would possibly discover helpful!


Pie crust:

  • Shortcrust: Make 2 x shortcrust pastry recipe. Kind the dough discs, wrap and refrigerate per the recipe.
  • Line tin: Roll out one dough simply massive sufficient to suit a 23cm/9″ steel pie tin, following instructions within the shortcrust recipe. You need the bottom comparatively thick so it is sturdy. Trim off extra pastry, prick the bottom 20 occasions with a fork (do not pierce by).
  • Freeze (Observe 4): Cowl with cling wrap and freeze for two hours. In the meantime, bake apple.

  • Preheat oven to 200°C / 400°F (180°C fan).

  • Blind bake (Observe 5): Place two massive sheets of baking/parchment paper in a “X” over the pie tin then fill with baking beads (Observe 4). Bake 25 minutes. Use paper extra to take away beads right into a bowl. Return crust to oven for five minutes.

  • Cool: Crust must be mild golden and look totally cooked. Cool quarter-hour earlier than filling.

Lattice (Observe 6 for full lid):

Apple Pie Filling:

  • Preheat oven to 180°C / 350°F (160°C fan).

  • Spice combine: Combine the sugar, cinnamon, ginger, nutmeg and salt in a bowl.

  • Toss: In a big bowl, sprinkle spice combine over apple slices. Toss nicely with palms, separating items caught collectively.

  • Bake: Unfold on 2 massive trays. Bake till tender however nonetheless holding type – test first at 15 min, takes me 40 min. (Observe 7). Don’t stir or rotate trays.

  • Drain off juices: Take away trays from oven. Utilizing a spatula to carry the apples again, pour apple juices right into a saucepan (do what you’ll be able to, do not want each drop).

  • Cool apple: Depart apple slices to chill on the tray – about quarter-hour.

  • Apple syrup: Add butter into apple juices then simmer on low warmth till it reduces to 1/3 cup (80 ml) and turns into syrupy. This would possibly take 1 minute when you did not begin with a lot juices, or 3 minutes+ when you began with 1/2 cup+ juices. Take away from range and let cool.

Assemble and bake:

  • Fill: Use a spatula to scoop up apple slices. Fill the pie crust with 2/3 of the apples, gently urgent out air pockets. Then organize the remaining apples on prime in a slight mound. Pour apple syrup over the slices and any residual juices on the baking trays.

  • Lattice or lid: High with lattice – see in publish for my methodology. Trim extra, press to stick onto rim utilizing water to seal. Brush lattice with egg wash (keep away from cooked pie rim else will over-brown), making certain you aren’t getting swimming pools of egg within the joins. Sprinkle with sugar.

  • Bake 45 minutes or till the pastry is golden and also you see the syrup effervescent by the lattice.

  • Serving: Cool a minimum of 3 hours earlier than reducing to serve!

  • For neat slices: After cooling, refrigerate in a single day. Flip pie out of pie dish (it is sturdy sufficient!). Then you’ll be able to lower neat slices. Place on a tray, cowl with foil and reheat for 10 minutes in a 180°C/350°F oven (or microwave in emergency!). Serve with vanilla ice cream, at all times!

Recipe Notes:

MY WORKFLOW: Whereas pastry lined pie tin is within the freezer, bake apples. In the meantime, roll out lattice. Whereas baked apples are cooling, blind bake pie crust and cut back apple syrup. Then assemble pie and bake!
1. Crust – If utilizing retailer purchased pie crust, observe packet instructions.
2. Granny Smith is my alternative for apple pie for its tart flavour which performs so nicely with the sugar and spices, and since it holds its type nicely when cooked (reasonably than turning into child meals).
3. Sugar for a glowing crust. Non-compulsory.
4. Freezing prevents pastry shrinkage. It actually works and is price doing. Taught to me by my French Pastry Chef trainer Jennifer Pogmore. Freeze in a single day or as much as 1 month!
Baking beads additionally helps forestall pastry shrinkage. Don’t have any? Use raw rice grains or dried beans. Save for re-use one other time!

5. Par baking the crust is vital for making certain the pie crust is totally cooked and crisp. For those who begin with uncooked dough, you’ll find yourself with some uncooked patches whether or not on the bottom or sides, or each, and/or soggy base.
6. Full pie lid (ie not lattice) – Roll out pastry and don’t lower strips. Seal to rim utilizing water, lower 2.5cm/1″ cross in centre. Brush with egg and sprinkle with sugar, bake per recipe.
7. Apple baking time – Begin checking your apples on the 15 minute mark as we found throughout testing that the identical number of apples differ drastically in prepare dinner occasions. In France (the place Jennifer Pogmore my Pasty Chef trainer resides), it solely takes quarter-hour for the apples to turn into tender. Mine take 40 minutes. So simply begin checking early! Observe: Apple doesn’t soften far more as soon as contained in the pie crust so get the feel proper throughout this step.
8. Leftover apple pie will maintain for as much as 4 days within the fridge although it’s at its prime within the first 24 hours after baking.

Lifetime of Dozer

That point he got here to a guide signing and he dribbled on one of many books……. 🙀🙀🙀


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