I rolled the pie crust out to a 12 to 13-inch round, placed it into a 9-inch deep sided pie plate, trim the edge with scissors so there’s an inch overhang and then pop it back into the fridge and roll out the next crust. I usually roll out my pie crusts in the meantime. Then I transfer the apples to a rimmed metal baking sheet, spread them out and allow them to cool. Increase the heat to high, stir often until the juices are released from the apples and starts to thicken. Reduce the heat, cover and cook for 5-ish minutes or until the outside of the apples is tender but the middle is still a bit crunchy.Īdd in the tablespoon of lemon juice, 1/2 cup of sugar, 1-1/2 teaspoons of homemade apple pie spice (1 teaspoon of cinnamon can be substituted for the apple pie spice) I also add in a few extra shakes of cinnamon to the filling. Once hot, drop in the 3 tablespoons of butter… it should sizzle! Then add in all of the apples and toss to coat in the butter. Heat a large, and I mean large! 12-inch, deep sided pan on medium-high heat. And I’ve never used anything other than golden delicious. I would add that the flavor is perfection. They say (and I would agree!) that they hold their shape and don’t flood the pie with their juices. In the book, the authors state why golden delicious apple are preferred. You know the book, 10-inches thick with every recipe known to man, red ribbon… This book is where I learned how to make this pie. When I first was married (15 year ago) my mom gave me the Joy of Cooking cookbook, as she does all her daughters. Why golden delicious? Well, I’ll make a long story short. Peel, core and slice them 1/4 of an inch thick. To make the filling, start with 3 pounds golden delicious apples. So you’ll have copious amounts of apple filling goodness to go with your flaky pie crust. Making pie filling this way means you won’t get that big gap of air between the piecrust and filling. Like that pre-shrunk off the shoulder tee that you can just throw in the drier. Doing this eliminates shrinkage while the pie is baking in the oven. Why is this my favorite apple pie? I love this particular recipe because you partially cook the apples first, allow them to cool before adding them in to the bottom pie crust. What is my deal? And with one day remaining in September and before the pumpkin-spice-everything recipes start flooding the interwebs– or have they already started? - I wanted to end my favorite month of the year with pie. Overcast skies, windy and rainy and just the perfect ambiance for pie.Īlmost 7 years of blogging, 845+ recipes/blog posts and one cookbook later and I’m just now sharing my favorite apple pie recipe. The weather here in Michigan has been dreary. There’s nothing better than a slice of warm homemade apple pie. So you’ll have copious amounts of apple filling goodness to go with your flaky pie crust and ice cream. In this Homemade Apple Pie recipe, apples new partially cooked first, and cooedl before adding them in to the bottom pie crust.
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