source: www.youtube.com
In this video, Mahalo cooking expert Stacey Hicks shows you how to make the best apply pie you've ever eaten.
What You'll Need
Ingredients
- 2 1/2 cups flour
- 1 stick unsalted butter or 1/2 cup shortening or lard
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup ice water
- 1 egg
- 1 tsp cinnamon
- 1 tbsp salt
- 6-8 apples
- 2 tbsp lemon juice (optional)
- 1 tsp nutmeg (optional)
Equipment
- Food processor, stand mixer or pastry blender
- Pie pan
- Plastic wrap
- Basting brush
- Paring knife
- Apple peeler
Step 1: Make the Crust
- Whisk together the flour, salt and about a tablespoon of white sugar.
- Cut the butter into small cubes. Using your appliance of choice, mix the butter in until the mixture takes on a coarse, lumpy consistency. It's fine if a few small chunks of butter remain.
- Continue to mix, drizzling in cold water until the dough is solid and can be lifted and handled without splitting apart.
- Split the dough formation into two pieces, one somewhat smaller than the other, and roll each piece into a ball. The smaller piece will be used to create the lattice formation to top your pie. If you are making a double crust pie, make each portion of dough the same size.
- Seal each piece in plastic wrap, eliminating as much air as possible and refrigerate at least one hour. You can make the dough ahead of time and refrigerate it longer.
- Remove one piece of dough and cover it in some flour. Put some extra flour down on the surface you will be working on.
- Using a rolling pin, flatten the dough and work it into a circle until it is a few inches wider than your pie pan on each side. It shouldn't be thicker than about a centimeter.
- Form the dough into your pie pan, taking care to avoid tearing it. There are a few different strategies for doing this. You can also place a large sheet of wax paper under the dough to make it easier to lift.
Step 2: Prepare the Filling
- Peel and core your apples. The skin can be left on if you wish your pie to be especially high in fiber.
- If you aren't using a mechanical apple peeler and corer, you'll need to use a paring knife.
- Hold the knife in your dominant hand and grip the apple firmly in the other.
- Making sure the blade is pointing away from you, press it to the apple at a 45° angle and move only the apple, starting near the top and working your way down.
- Slice down from the top until you hit the core. Just like before, move the apple and not the knife itself around the core. You may also find a melon baller useful for removing the core.
- Once you have removed the core, slice the apples lengthwise, until you have individual pieces about two to three inches long.
- Mix together the white and brown sugar, cinnamon, lemon juice and nutmeg if you are using them and a pinch of salt.
- Add the apples and try to fully cover each piece with the sugar mixture.
- It is best to make the filling and add it to the pie right before cooking. If necessary, you can refrigerate the filling for a few hours. It is best not to freeze the filling, though, or the crisp taste and freshness of the apples may diminish.
Step 3: Form and Bake the Pie
- Preheat your oven to 350° F (177° C).
- Pour the apples evenly onto the dough inside the pie pan. The apples will likely stack higher than the top edge of the pan, but they will shrink during baking.
- Remove the other chilled dough package to form the top of your pie.
- If you are making a standard top crust for your pie, roll out and flatten the other piece of your dough.
- Using a butter knife, slice a few openings into the dough to let steam out. Most people do this in an "X" or star formation around the center, but you can get a little creative if you want.
- Roll the dough around your rolling pin, place over the edge of the pie and release the dough gently over the apples.
- Press the edges of the bottom crust and top crust together to form a firm seal.
- Crack open the egg and mix it with a few teaspoons of water. Brush this egg wash over the dough, especially the edges. This will help the crust get brown and crispy.
- Put the pie on the top or middle rack of a preheated oven for about an hour.
- When the crust is golden brown on top and the filling is bubbling, remove and let it cool for about 10 minutes before serving.
- No apple pie is complete without a healthy scoop of ice cream. French vanilla is the classic choice but feel free to use your favorite flavor to give your pie a personal touch.
Enjoy the Best Apply Pie You've Ever Eaten
References
Trash
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Meet Our Experts
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Stacey Hicks
While growing up in a small town outside of Indianapolis, IN, Stacey Hicks started baking in her parents' kitchen and coming up with exciting recipes. When she was 15 years old, she moved out to Los Angles with her family and decided to pursue a career as a chef. She finished her education at the Culinary Institute and started her own catering company out of her home, working with friends, family and others who knew about her delicious cooking. After completing an internship at a local bakery, she became the pastry cook in a professional kitchen. She plans to open her own bakery one day to share her creations with the world.
Hints and Tips
- The best apples to use for apple pie will be crisp, at least a little tart and stable enough to stay compact during cooking. Great examples are McIntosh and Granny Smith apples. Though Red Delicious apples are a favorite for eating out of hand, their texture makes them ill-suited for apple pie.
- Try to avoid a soggy bottom crust. Use a glass or ceramic pie plate and bake on the low rack in your oven on a higher temperature (425° F/218° C), so the crust will cook quicker than the apples.
- Lay a piece of tin foil over the top of the pie if it gets too brown while baking. This will reflect heat away from the top crust while allowing the apples to continue cooking underneath.
- Instead of an egg wash, you can lightly brush the top of your pie with melted butter and sprinkle on sugar. This strategy is especially useful around winter holidays. Colored sugar adds a sweet taste to the dough and looks festive.
Apple Pie Variations
- Dutch apple pie is a slight variant that includes cinnamon, lemon juice and often a liqueur on top. It nearly always has a lattice crust top.
- Deep-dish apple pie is a more European variety, but most of the ingredients are the same. The main difference here is that there is no bottom crust and it is served in a smaller dish, almost like a casserole.
- Any apple pie can benefit by a few slices of cheddar cheese on top. Simply add the cheese when the pie is still warm and serve when it has just started to melt.
