How To Make THE BEST Apple Pie with Diamond Lattice Top and Pie Crust Roses // Lindsay Ann Bakes скачать в хорошем качестве

How To Make THE BEST Apple Pie with Diamond Lattice Top and Pie Crust Roses // Lindsay Ann Bakes

🎀ALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube 🎀RECIPE BELOW OR HERE: http://www.lindsayannbakes.com/2017/1... 🎀WATCH ALL OF PIE WEEK:    • How to Make 5 Amazing Pie Crust Designs - ...   Welcome back to PIE WEEK, where every day this week I'm sharing a new pie video! Today we are making the best apple pie. If you love this recipe, you are going to love the rest of my Pie Week videos, so be sure to check those out too, for THE BEST Easy All-Butter Pie Crust, to how to make fun and amazing Decorative Pie Crust Designs, my fave Cherry Pie with Braided Lattice Top, Pumpkin Pie with Pie Crust Leaves, THE BEST Lemon Meringue Pie with Ruffled Pie Crust and THE BEST Chocolate Cream Pie, just in time for the holidays! What do you want to see next?! Let me know in the comments! ♡♡♡ FOLLOW ME! ♡♡♡ FACEBOOK:   / lindsayannbakes   INSTAGRAM:   / lindsayannbakes   PINTEREST:   / lindsayannbakes   TWITTER:   / lindsayannbakes   WEBSITE: http://www.LindsayAnnBakes.com GET RECIPES TO YOUR EMAIL: http://bit.ly/LindsayAnnBakesEmailRec... ♡♡♡ THE RECIPE! ♡♡♡ Apple Pie Yield: One 9" pie; serves 8 Ingredients Three 9" Pie Crusts, Homemade or Store Bought (1 for bottom crust, 1 for lattice and 1 for decorations on top) 3 lbs Granny Smith Apples, cored, peeled and sliced (about 6-8 medium apples) 1/2 cup (1 stick/113g) unsalted butter, browned 1/4 cup all-purpose flour 2 tablespoons cornstarch 1/4 cup apple cider (not sparkling) or apple juice 1/2 cup granulated white sugar 1/2 cup packed dark brown sugar 1 1/2 teaspoons cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon salt 2 teaspoons vanilla extract egg wash: 1 egg beaten with 1 tablespoon milk or cream Directions Crust: For the roses and leaves, roll out one pie dough about 1/8" thick. Use a 2" circle cutter to cut out 15 circles for your 6 roses (5 circles will make 2 roses). Overlap the 5 circles on top of each other and flatten the rounded edges. Roll them up all together and cut the roll in half, width wise, and place cut side down. Spread out the petals of the rose and repeat until you have 6 roses. Cut out leaves with small and large leaf cutters, using a knife to create the veins. For the lattice top, roll out your second pie dough about 1/4" thick. Using a ruler and a knife, cut out 12 1/2"-wide strips of pie dough. Cover and set aside. Press your last pie dough into the bottom and up the sides of a 9" pie dish and place on top of a baking sheet, to catch any filling that bubbles over the edge during baking. Chill pie dish in the fridge while you prepare the filling. Filling: Preheat oven to 425 degrees F. Core, peel and slice your apples into 1/4-inch slices; set aside. Melt butter in a small saucepan over medium heat, whisking constantly, until the butter eventually bubbles, foams and then turns a light brown color, giving off a nutty aroma, about 5-10 minutes. Click here for step by step instructions on how to brown butter. Add flour, and cook for 1 minute, whisking to remove any lumps. Dissolve cornstarch into apple cider and stir into the butter/flour mixture. Stir in white sugar, brown sugar, cinnamon, nutmeg and salt. Bring to a boil and cook for 1 minute, stirring until thick. Reduce heat and add vanilla and apple slices. Simmer for about 3-5 minutes, until apples have softened slightly. Let filling cool to room temperature (or store in the fridge for a few days, if making in advance). Once filling has cooled, pour into prepared pie crust. Top filling with lattice pattern. Use a pastry brush to adhere the roses and leaves to top of lattice strips, with egg wash. Brush tops of entire crust and decorations with egg wash. Bake at 425°F for 15 minutes. Remove from oven and tent the edges of the pie with aluminum foil if the edges from getting too brown. Reduce oven temperature to 350°F and bake an additional 35 to 45 minutes, or until the crust is golden, apples are tender and filling is hot and bubbling. Cool for at least 3 hours at room temperature before serving, or refrigerate overnight, to allow filling to thicken. Serve warm, a la mode, with vanilla ice cream, if desired. Cover leftovers and refrigerate for up to 5 days; reheat for 10 minutes at 350°F. 🎀Find me @LindsayAnnBakes & tag YOUR creations with #LindsayAnnBakes ♡♡♡ SHOP MY FAVES ON AMAZON! ♡♡♡ Shop my favorite baking products and PINK kitchen supplies on my amazon store: https://www.amazon.com/shop/lindsayan... ♡♡♡ ABOUT ME! ♡♡♡ Q&A WITH LINDSAY ANN:    • Q&A (Ask Me Anything!) with Lindsay Ann Ba...   🎀 BUSINESS/COLLAB INQUIRIES: LindsayAnn@LindsayAnnBakes.com 🎀 MORE ABOUT LINDSAY ANN: http://www.lindsayannbakes.com/p/abou...