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Learn how to make a foolproof American Apple Pie using my Top 10 Tips! This is a great pie recipe for Thanksgiving or any fall-themed occasion.
#entertainingwithbeth #ThanksgivingRecipes #AppleRecipes
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MORE GREAT THANKSGIVING DESSERTS!
French Apple Tart http://bit.ly/2NCxNgq
Pumpkin Pie with Marshmallow Topping http://bit.ly/2CveFOH
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Apple Walnut Tart http://bit.ly/2yORoDO
S’more Pie http://bit.ly/2S1GLGx
THE 10 FOOLPROOF TIPS!
TIP#1: Refrigerate dough at least 3 hours to avoid shrinkage while baking
TIP#2: Use cornstarch as your thickener
TIP#3: Use the right apples. Granny smith! Otherwise too much juice, too watery
TIP#4: Sprinkle the bottom of the crust before adding apples to avoid soggy bottom syndrome
TIP#5: Freeze pie 5-10 mins before baking to also avoid shrinkage
TIP#6: Brush very lightly with egg white for best color, before baking
TIP#7: Bake at 375F. Perfect temp for slow, even browning and ability to cook the apples. And at this temp no need to cover the crust with a pie shield
TIP#8: Add a sprinkling of Tubinado sugar at 35 mins mark for even browning
TIP#9: Do not remove from oven until you see the juices bubbling (this means the cornstarch is activating and creating a syrupy congealed filling)
TIP#10: Make pie the day before serving to allow to rest 24 hours to set.
BETH’S FOOLPROOF APPLE PIE RECIPE
Serves 8
(Print Recipe + Tips Here:http://bit.ly/2yKbLCZ)
INGREDIENTS:
2 ½ cups (300g) all-purpose flour
3 tbsp (38g) sugar
½ tsp (2.5ml) salt
1 cup (240g) butter, diced
½ cup (120ml) ice water
Filling:
7 cups (1050g) sliced Granny Smith apples
¾ cup (150g) white sugar
½ tsp (2.5ml) cinnamon
¼ tsp (1.25ml) nutmeg
1 tbsp (15ml) fresh lemon juice
2 tbsp (15g) cornstarch + 2 tsp (10ml) for sprinkling
1 tbsp (15g) butter, diced
Garnish:
1 Egg white
A sprinkle of raw turbinado sugar
METHOD:
Place flour, sugar salt in a food processor and pulse until combined. Add butter and pulse until a coarse meal forms. Add water and pulse until a dough forms.
Divide dough into 2 equal sized balls, flatten into disks and wrap in parchment paper. Refrigerate 3 hours or overnight.
For the filling, combine apples, sugar, cinnamon, nutmeg, lemon juice and cornstarch. Toss to combine.
Preheat oven to 375F (190C)
Roll out 1st dough ball into a large circle, using your pie plate as a guide. Circle should be at least 3 inches wider than the bottom of your pie plate to accommodate a deep dish pie. Fit dough into bottom of plate. Sprinkle the bottom of the crust with 2 tsp of cornstarch to coat the bottom and serve as a “moisture barrier”. Add filling. Pack filling down to an even layer making sure there are no large air pockets.
Roll out 2nd dough to an equal sized circle. Place on top of pie, adjust so circles roughly line up, then trim dough with kitchen shears all the way around pie so only a 1-inch over hang remains. Fold edges under ½ inch (13mm). Crimp dough to seal.
Place pie in freezer for 5-10 minutes to firm up. Before baking cut 4 large slits and 4 small slits (in between the large slits) in a start-burst pattern in the center of the pie to allow steam to escape. Lightly brush top of pie and crust with egg whites. Place pie on a cookie sheet.
Bake pie for 35 mins, then sprinkle turbinado sugar on top. And continue baking for 20-25mins more until pie is golden brown and juices are bubbling.
NOTE: Allow pie to rest for 24 hours at room temperature before serving. This will allow pie to fully set and congeal. To serve, place in a 300F (150C) oven for 15 minutes to serve warm, top with vanilla ice cream.
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
That crust looks tough. Mine comes out tender and flaky.
Me & my Wife Made These for Christmas the whole family was crazy over them best apple pies we have ever made Thank You for sharing it
hmmm. Well, that was a perfect video. Thanks.
Thank you Beth! The ingredients and Protocol (I'm a lab scientist — we call our experimental procedures "protocols") are simple and easy to follow. At the age of 57, I have decided to learn how to bake. Your tips — keep everything chilled, the use of cornstarch, etc. are indispensable). Here's where I kinda screwed up: 1) I was impatient and didn't cut some of the apples thin enough, and the sizes weren't uniform; 2) I overfilled the pie with the apple mixture; 3) I had used my one kitchen brush to rub olive oil on a raw chicken, so I used a spoon to brush the egg whites onto the crust, leaving sort of a scrambled egg effect. Didn't want to have a salmonella topping on my pie:) Nevertheless, this experiment was a success! Delicious. But need to improve my crimping skills; the edges looked like a kindergartener ( or an adult who had too much eggnog…shhh…) did the edges.
"for pie crust worth its weight in gold, keep your main ingredients cold'. Unknown
Macintosh, all day!
I made two of this pies for Thanksgiving and the family loved them. Thank you Beth! Keep doing what you do!!! ❤️🥧
Can we use ripe apples.
Happy Holidays,
Thank you so very much, all these steps work. Tried different recipes using flour even cake flour. Happy to be a part of this Fabulous channel. Thanksgiving dessert was a hit this year…..and evermore.
All The Best,
Made this for thanksgiving this year crust was amazing ! Perfect golden brown color. Inside was delicious instead of using nutmeg I used all spice and it gave it that extra kick ! Now I’m down for making apple pie next year.
Thank you for such a beautiful recipe
I love making pie with part white sugar and part brown sugar, it makes a Carmel flavor that is to die for.
Made this yesterday for the thanksgiving table! Your instructions made this recipe "easy as pie" 😀
Beth, a couple questions for you. I want to make the dough tonight to leave it in the fridge over night and start on it tomorrow super early, but I see that you have to leave it 24 hours before serving. I’m in a pickle there. Second question, I see that you put it in a iron skillet. Do you think it will be fine in a ceramic dish? Would it be the same amount of time in the oven? Hope you get to answer
Beth I’m making this pie tomorrow for Thanksgiving. I bought the cast iron pie pan that you used in your video and will be using it for the first time when I make the pie. Do I need to butter the dish for the first use or even after? Can’t wait to make this for my family!
How would I bake that crust if I was using it for a pie that only needs a bottom crust that is pre-cooked?
Beth! Thanks so much for this wonderful recipe, BUT, WHERE’S YOU PEACH PIE RECIPE? I’m in Florida, and even here fresh peaches aren’t available, so I will use frozen for Thanksgiving because everyone wants it, and I would LOVE your recipe for that! You are the best of every chef I’ve seen!
Great video recipe! Explaining how and why are so important! I will be attempting this recipe for Thanksgiving.
If i dont have food processor, can i use whisk manually?
Pie crust always gets the best of me so I end up buying it..This year I'm going to try your recipe and hope for the best !
Do you have other apple pie combinations aside from the usual granny smith apples? Can one use your recipe/measurements, but substitute different apples to make the pie?🤔 Thank you in advance for your response.
Aren’t you a real life Monica Gellar? Looks so much like her, ur a great chef and your language is easy and clear. I love the pie and will try it this thanksgiving. BTW are you still with Chandler? Lol