usvi-on-line
American Apple Pie ?
American Apple Pie ?
My girlfriend has asked me, if I could help her with a recipe on American Apple Pie.
Her son is soon celebrating his 18 years birthday, and he wants to have this as desert.
There will be 40 guests.
She hopes that she can get an easy recipe and one, where it is possible to make it beforehand and put it in the freezer.
Can any of you cooks help me?
Linne
Her son is soon celebrating his 18 years birthday, and he wants to have this as desert.
There will be 40 guests.
She hopes that she can get an easy recipe and one, where it is possible to make it beforehand and put it in the freezer.
Can any of you cooks help me?
Linne
Linne,
I always use the Betty Crocker Apple pie recipe. I have made multiple apple pies in the fall & froze them. Things to remember..do not cut the slices too thick or they will not be soft when the crust is done. Cover the crust with foil to help prevent over browning before the insides are done. Make sure you make slits before freezing!! Nothing like pulling one of those pies out on a cold winter night & pop it in the oven.
I always use the Betty Crocker Apple pie recipe. I have made multiple apple pies in the fall & froze them. Things to remember..do not cut the slices too thick or they will not be soft when the crust is done. Cover the crust with foil to help prevent over browning before the insides are done. Make sure you make slits before freezing!! Nothing like pulling one of those pies out on a cold winter night & pop it in the oven.
-
chicagoans
- Posts: 1586
- Joined: Thu Jan 18, 2007 2:51 pm
- Location: IL
Linne,
I have made the apple pie recipe from the New Basics cookbook and it has turned out very well. I found a copy of the recipe online here: http://www.goodiesfirst.com/2006/12/sun ... ht_sp.html
I haven't made the crust from this recipe but it sounds good. (I alternately make a recipe from another cookbook or cheat and use the pre-made pie crusts that I can unroll and put into my own pans. They are not as good as homemade, but good enough when I'm short on time. They are much better than the frozen pre-made crusts.)
Be sure to use tart baking apples like Granny Smith rather than sweet apples.
For the top crust, instead of making steam vents by cutting slits with a knife, I like to cut out shapes with a cookie cutter before putting the crust on top of the filling. Since a cookie cutter makes a large hole, what I do is, after the top crust is put on top of the filling, take the dough pieces that were cut out and put them back on top of the holes the cutter made, just slightly offset so that the dough shape does not completely overlap the hole. (Brush with a small bit of water so they stick better.) This looks very nice and leaves little vents for steam to escape. I usually use a star shape in the summer (for our Independence Day), and in the fall I use some mini cookie cutters in leaf shapes and the pie looks beautiful.
I love warm apple pie served with ice cream. If you can find cinnamon ice cream it is divine with apple pie!
I have made the apple pie recipe from the New Basics cookbook and it has turned out very well. I found a copy of the recipe online here: http://www.goodiesfirst.com/2006/12/sun ... ht_sp.html
I haven't made the crust from this recipe but it sounds good. (I alternately make a recipe from another cookbook or cheat and use the pre-made pie crusts that I can unroll and put into my own pans. They are not as good as homemade, but good enough when I'm short on time. They are much better than the frozen pre-made crusts.)
Be sure to use tart baking apples like Granny Smith rather than sweet apples.
For the top crust, instead of making steam vents by cutting slits with a knife, I like to cut out shapes with a cookie cutter before putting the crust on top of the filling. Since a cookie cutter makes a large hole, what I do is, after the top crust is put on top of the filling, take the dough pieces that were cut out and put them back on top of the holes the cutter made, just slightly offset so that the dough shape does not completely overlap the hole. (Brush with a small bit of water so they stick better.) This looks very nice and leaves little vents for steam to escape. I usually use a star shape in the summer (for our Independence Day), and in the fall I use some mini cookie cutters in leaf shapes and the pie looks beautiful.
I love warm apple pie served with ice cream. If you can find cinnamon ice cream it is divine with apple pie!
I am a fan of Alton Brown. Can't say he's steered me wrong when using his recipes. Here's a link to his:
http://www.foodnetwork.com/recipes/good ... index.html
Also, THE best chocolate chip cookies I've ever had, in case you're interested (choose your favorite style from 3):
http://www.foodnetwork.com/good-eats/th ... index.html
http://www.foodnetwork.com/recipes/good ... index.html
Also, THE best chocolate chip cookies I've ever had, in case you're interested (choose your favorite style from 3):
http://www.foodnetwork.com/good-eats/th ... index.html
Jennifer
Hi Linne,
I'm on a quest to make the best pies. So far, by my vote and those of family and friends, my cherry pie and my apple pie are perfect. I've only been making pies for about a year. This is my favorite apple pie!
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1TBS vanilla
1tsp cinnamon
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water,vanilla, cinnamon, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Brush with egg white. Mix syrup with apples. Reserve a little syrup to pour over the top of the crust. Fill crust with apple mixture, mounded slightly. Cover with top crust with slits or shapes cut out. Gently pour the remaining syrup over the top crust.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. I make sure and cover with foil after the crust gets nice and brown to prevent it from getting too dark.
Hope your friend has fun making the pies!
I'm on a quest to make the best pies. So far, by my vote and those of family and friends, my cherry pie and my apple pie are perfect. I've only been making pies for about a year. This is my favorite apple pie!
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1TBS vanilla
1tsp cinnamon
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water,vanilla, cinnamon, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Brush with egg white. Mix syrup with apples. Reserve a little syrup to pour over the top of the crust. Fill crust with apple mixture, mounded slightly. Cover with top crust with slits or shapes cut out. Gently pour the remaining syrup over the top crust.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. I make sure and cover with foil after the crust gets nice and brown to prevent it from getting too dark.
Hope your friend has fun making the pies!
Linne--
The apples are big factor obviously.
The Granny Smith variety (a tart green apple) will result in a tart taste unless balanced with sugar.
I'm not sure what kinds of apples are available to you in summer but you want to look for an apple that is moderately sweet but low on moisture. They need to be firm apples.
I usually use a Braeburn or Fuji apple.
The Betty Crocker web site explains: http://www.bettycrocker.com/how-to/cook ... esrc=11151
You may have different varieties avaialble to you but keep in mind that apples that you might enjoy eating raw are not always best for cooking.
Also from the same web site is a pretty basic recipe: http://www.bettycrocker.com/recipes.asp ... -apple-pie
I always use an egg wash on my pie crust and sprinkle it with a bit of sugar towards the end of baking to ensure a golden brown finish. I take care to prtotect the edges with aluminum foil to prevent burning.
I also like a high pie with lots of apples so I tend to use twice as many as the recipe calls for since the apples cook down.
Finally, because I am lazy I rarely make my own pie crust. We have these readily available in our refrigerated section. Pillsbury makes and excellent ready made pie crust if you can get your hands on this I recommend it. But again this may be a specialty item for you.
Happy cooking!
The apples are big factor obviously.
The Granny Smith variety (a tart green apple) will result in a tart taste unless balanced with sugar.
I'm not sure what kinds of apples are available to you in summer but you want to look for an apple that is moderately sweet but low on moisture. They need to be firm apples.
I usually use a Braeburn or Fuji apple.
The Betty Crocker web site explains: http://www.bettycrocker.com/how-to/cook ... esrc=11151
You may have different varieties avaialble to you but keep in mind that apples that you might enjoy eating raw are not always best for cooking.
Also from the same web site is a pretty basic recipe: http://www.bettycrocker.com/recipes.asp ... -apple-pie
I always use an egg wash on my pie crust and sprinkle it with a bit of sugar towards the end of baking to ensure a golden brown finish. I take care to prtotect the edges with aluminum foil to prevent burning.
I also like a high pie with lots of apples so I tend to use twice as many as the recipe calls for since the apples cook down.
Finally, because I am lazy I rarely make my own pie crust. We have these readily available in our refrigerated section. Pillsbury makes and excellent ready made pie crust if you can get your hands on this I recommend it. But again this may be a specialty item for you.
Happy cooking!
*Another fine scatterbrained production
I always use Macintosh apples, they hold their shape and are just a little tart. I used to make my own crust all the time.. but I also use dough in the refrig section now. Everyone loves it, so why bother? Actually the "Giant Food" brand is better than Pillsbury. Sorry Linne, you don't have Giant Stores.
Good Luck
Good Luck
Thank you so very much for the recipes. I'm glad that you could help, and I will give them to my girlfriend. I also can see that I need to make a pie myself. It sounds so good.
We nearly always can get Granny Smith apples and Jonagold. I’m not sure about the other apples.
We also can buy pre-made “mørdej” – which is translated to “shortcrust pastry”. Is it what you use, when you say crust?
BTW I can tell you that to translate a recipe is difficult. So when I found the recipe from Betty
Crocker, I asked Google to show it in Danish. And had such a laugh, when I saw the translation.
It told me to use 2 cups of gold medal (we only know gold medal as a real medal) UNIVERSAL CLEANSER flour. It also told something about 2 spoonful SHORTER and a half spoonful EARTH cinnamon
.
I think it’s better to read the recipe in English and try to translate it myself.
Linne
We nearly always can get Granny Smith apples and Jonagold. I’m not sure about the other apples.
We also can buy pre-made “mørdej” – which is translated to “shortcrust pastry”. Is it what you use, when you say crust?
BTW I can tell you that to translate a recipe is difficult. So when I found the recipe from Betty
Crocker, I asked Google to show it in Danish. And had such a laugh, when I saw the translation.
It told me to use 2 cups of gold medal (we only know gold medal as a real medal) UNIVERSAL CLEANSER flour. It also told something about 2 spoonful SHORTER and a half spoonful EARTH cinnamon
. I think it’s better to read the recipe in English and try to translate it myself.
Linne
Linne I feel your pain. When I look at recipes that list items in grams it throws me off!
Gold Medal is all-purpose flour and yes, the shortcrust pastry is the equivalent.
Don;t forget the food porn when it's done! We'd like to see your first American apple pie!
Gold Medal is all-purpose flour and yes, the shortcrust pastry is the equivalent.
Don;t forget the food porn when it's done! We'd like to see your first American apple pie!
*Another fine scatterbrained production
-
Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
This is my favorite recipe, beside my grandmother's which she took to the grave
http://www.foodnetwork.com/recipes/ina- ... index.html
http://www.foodnetwork.com/recipes/ina- ... index.html
