Save Pin Print More. Gallery Double Crust Apple Pie. Credit: Alpha Smoot. Recipe Summary test Yield:. Heat oven to degrees. Whisk together the egg yolk and cream; set aside. Reviews 2. Martha Stewart Member. Rating: Unrated. In Step 3 toss together apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt. I wanted to do a full cover because it seemed easier but the boys really wanted to try the lattice. I gave in and while it was definitely made by two young children and looked a little crooked and had sloppy edges it tasted great.
The boys were so proud. Thanks for being clear in your written instructions and for the videos. You made my boys day. Just made two pies from your recipe. I gave a pie to my friend. Her husband gave its thumbs up! He said is was not too sweet or tart. I was wondering how long would you bake a small 4.
Thank you. Hi Iva, It is best that you keep an eye on the pie as it bakes. It will likely require less time than our recipe, but since we have not tired this size of pie before ourselves, it is hard for us to say exact timing. Joanne, Thank you for sharing this recipe. The apple pie and crust are amazing. I made 6 mini pies and they disappeared within minutes. I sliced the Honey Crisps a little thinner and baked the mini pies for 45 minutes, at which point they were golden brown and bubbling.
They were Perfect! Reply Kricket September 10, , pm It had been years since I attempted to make Apple pie but Christmas was nearing a my son and i decided Apple pie sounded like nice change for dessert. Thank god I stumbled across your recipe! Absolute perfection! I used granny Smith and honeycrisp but didnt have cardamom.
Thank you for the tried and true recipe that seems to have changed lives. Reply Alba September 9, , pm The crust turned out amazing. Apples not overcooked and flavors are so good!
However, as the pie cooled, the filling shrunk and shrunk until there was a significant gap between the top crust lattice and filling. I did not expect that to happen. Did I do something wrong or is this normal? I took care to pack the apples in and not leave holes. While this is somewhat normal, you can minimize and sometimes even avoid this by placing your apple slices carefully in the pie plate. Go a layer at a time more or less and pat down firmly before moving to the next layer of apples.
Do this until all the apples are in the pie dish. Hope this helps you out some on your next pie. Reply Bill McCreadie September 1, , am No mention as to whether to grease the pie tin before inserting the bottom layer of pastry or, if using puff pastry, should it be pricked before adding apples. Hi Bill, There is no need to grease the pie plate or prick the bottom of this pie crust.
We show how we bake the pie in the video on the page. Happy baking. Amounts and process are spot on! Follow this to the tee-you will be thrilled with the results! Ab Fab!!! This is a lifetime keeper. This was however, amazing, the pie tastes incredibly good and the texture is incredible. Thanks a lot for the recipe, will definitely follow the channel.
Greetings from Mexico. All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. Subscribe to Inspired Taste's free newsletter to receive hand-picked recipes and as a thank you for joining our community, we will send you a link to download our free eCookbook!
Save my name, email, and website in this browser for the next time I comment. Here you will find easy recipes for home cooks that you will want to make again and again. More about us…. Our Italian wedding soup recipe marries homemade meatballs with a rich and savory broth.
Steps 1. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. I followed everyone's suggestions here Hence forth I am eschewing all other apple pie recipes.
Truly spectacular. OK, you've probably read many reviews as to how delicious this pie is and it really is! What you've also read is the submitter forgot to list the cinnamon in the recipe or how you should forgo the lattice crust and a few other suggestions. Let me strongly suggest that you try this recipe unaltered at least once. The point is that this is a small twist on traditional apple pie, so no cinnamon or nutmeg or cloves or raisins etc.
The lattice crust is essential because it lets you pour the caramel mixture over the top and it drains into the fresh apples underneath while leaving a thin coat on the lattice crust. It really isn't hard to do Check it out if you need some pointers. I also saw comments suggesting to use 6 apples instead of 8. Another suggestion I saw several times said to just put the pie in at degrees for 1 hour and it's fine.
I would say if you are using an 8" pie dish, sure, reduce it down to 6 apples but for a 9" dish, 8 apples was just right I could have probably squeezed in one more.
I would also strongly suggest following the baking instructions because the higher temperature helps set the bottom of the crust. With fresh fruit pies, there is a chance the crust will not fully bake in the center as the fruit releases liquid. The high temperatures "temper" the crust during the first 15 minutes of baking. Finally, Read More. Leslie Sullivan. I heeded other's warnings and suggestions on this one. I baked the pie at degreees for the entire time to minimize scorching.
I added 2 tablespoons flour and 1 tablespoon cornstarch to the syrup mixture. I also eliminated the water from the syrup mixture which made the pie very thick and gel-like.
I also added cinnamon, cloves, allspice, and nutmeg to the syrup. I mixed half of the syrup with the apples themselves before putting in the pie crust. The syrup crystalizes very easily, so I made half of the syrup to mix in with the apples. Then I was able to take my time making my lattice crust and garnishes.
Then, I mixed up the rest of the syrup and brushed it on the top of the pie. About 10 minutes before the pie was done about 50 minutes had elapsed , I brushed the pie with a little milk and sprinkled the top with sugar and cinnamon.
After making it again, I served it warm. It was very runny. The first time allowed it to sit overnight and warmed it slightly in the microwave before serving. So this is truly my award-winning pie!!! Thanks so much for the recipe! It's a keeper!
It came out perfect, though I did not lattice the crust. I just put some decorative cuts into it
0コメント