I really wish I could share everything we make with you guys, but I think it is not possible in one post, or even in one week. But pie, pie is my life!įor the past couple years, we’ve been hosting Thanksgiving dinner at our house for my family. I can barely lift the darn thing, let alone cook it. Now that November is in full swing, let’s talk about Thanksgiving and the most important dish, PIE, or in this case, apple tart with almond paste filling! What did you think it was? My meal always starts with dessert! And I leave the difficult task of roasting a delicious turkey to Ryan. It is a wonderful dessert for Fall and will for sure be a hit at any of your holiday dinner parties. Let cool for 15 min before slicing and serving.This Apple Tart has a hidden layer of delicious homemade almond paste underneath the apples. They will allow steam to escape when the apple pie is baking.īake the apple pie in pre-heated 375F oven for 40 minutes. Pinch the edges of the top and bottom crust together to seal the pie.īrust the top of the apple pie with a whisked egg.Ĭut the slits in the top crust of the apple pie. Roll out the 2nd dough disk into the top crust and cover the apple pie. Prick the dough in several places with a fork. Line a greased pie dish with the rolled out bottom crust. Before rolling, add some flour to your rolling surface and the rolling pin, so the dough doesn’t stick to it. Toss the apples with cornstarch.įirst, roll out the dough into a 12-inch circle. Lift out the apples into the bowl with a slotted spoon and discard the released juices. The apples will release their juice into the frying pan. Cook the apple slices with butter, sugar and cinnamon for 5 minutes. Shape the dough into 2 disks (for top crust and bottom crust) and refrigerate. How To Make Apple Pie Step By Step Step 1: Make Dough For Apple Pie CrustĪpple pie dough from scratch is very easy to make! In a food processor, combine the flour, baking powder, salt, butter and water and process until it turns into dough. The dough for this apple pie is really simple and made in a food processor – just process butter, flour, baking powder, salt and water in a food processor for a minute or two until it turns into dough! All natural ingredients and no chemicals, no preservatives and no trans fats – no wonder it tastes so good! Have you ever eaten a mushy soggy apple pie? The released juice from the apples is the culprit! This cooking method is genius in avoiding the mush, here’s how: pre-cooking the apples in the pan releases their juice, and we fish out the apples with the slotted spoon so the juice is NOT added to the pie filling! The apples in the filling are shining with flavor and a perfect texture – and that’s exactly what you want in a best ever apple pie! The apples are first cooked in melted butter, sugar and cinnamon and also tossed with a freshly squeezed lemon juice for a fresh new flavor dimension! You’ll have to stop yourself from not eating the filling before baking the pie :) The filling of this apple pie is prepared using an unconventional cooking method that makes it so great. What makes this apple pie so great is the amazing texture of both the apple filling and the crust dough. Once you try this apple pie recipe, you’ll never use another apple pie recipe ever again! This made-from-scratch apple pie is simply out of this world! I’ve never tasted an apple pie better than this one, not even in the best restaurants.
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