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The Best Homemade Apple Pie Made From Scratch & Butter Lattice Crust Top for Thanksgiving or Anytime скачать в хорошем качестве

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The Best Homemade Apple Pie Made From Scratch & Butter Lattice Crust Top for Thanksgiving or Anytime

For Full Recipe, Click "Show More" Below. For Printable Recipes & More: http://CookingWithRose.net Thanksgiving Series: For 9-in glass pie pan. Prep: 40 min. Baking: 40 min. Total: 80 min. There is nothing better than your classic American apple pie! It is easy to make; if you've never made apple pie & always buy store-bought pies, once you make this, you will never go back to that. A piece of apple pie topped with vanilla ice cream & a cup of coffee will make my day! There are many ways to make apple pie; some folks cook the apples lightly first, some don’t. Some use only tart apples like Granny Smith; some like sweeter ones like Golden Delicious. It’s always best to use firm, crisp apples suitable for baking such as Granny smith, Fuji, Golden Delicious or Honeycrisp. Firm apples will hold their shape better. As for the crust, some folks use butter or lard; some use oil. In this video, I used a combination of Granny Smith & Honeycrisp apples for the perfect balance of tartness and sweetness; I made my crust with butter & cooked the apples lightly first to release natural juices, hence reducing the baking time. Ingredients for pie crust: • 3 cups flour, levelled (NOT heaping) • 1 tbsp sugar • 1 tsp salt • 2 sticks unsalted butter (Tip: Leave butter 15-20 min in freezer so it is very cold, not frozen) • 8 – 10 tbsp ice water (add more if needed, but cautiously; the goal is for crust to be flakey, not stiff) Ingredients for filling: • 3 – 3 ¼ lbs Granny Smith & Honeycrisp apples/combo • ½ cup firmly packed brown sugar • ½ cup white sugar • 3 tbsp flour • 1 tsp salt • 2 tsp cinnamon • ¼ tsp nutmeg • 1 stick unsalted butter • 1 tsp vanilla • Egg wash,; some sugar/cinnamon mixture Step 1: Preheat oven to 400 F Step 2: Make dough: • Mix flour, salt and sugar in a large bowl. • Grate cold butter into flour. Or cut into small pieces. • Using your fingers, mix butter and flour until crumbly. • Add first 8 tbsp icy cold water and mix. Add additional water, if needed, a little bit at a time until dough starts to form. Don’t add too much water as the goal is to make it flakey; gently form a dough. • Divide dough into two – make one slightly larger for the bottom crust. • Flatten the dough balls into two discs. Wrap each disc; chill in the refrigerator. Step 2: Preparing apples: • Peel apples, remove core; cut into small bite pieces. Transfer apples into a large bowl. • In a small bowl, mix 3 tbsp flour, 1 tsp salt, 2 tsp cinnamon, ¼ tsp nutmeg. Coat apples with mixture; set aside. Step 3: Pre-Cooking apples: • Heat a large NON-STICK pan on medium low heat, melt 1 stick unsalted butter; reduce heat to low; add vanilla, • Stir in coated apples, add 2 tbsp water, cover, cook on low heat 7 - 8 minutes until apples are slightly tender, but crunchy. Stir a couple of times. Important: The size of your apple pieces determines how long you pre-cook them. Check after 5 minutes just in case. • Remove from heat. Transfer hot apples into a large bowl to help cool off faster. Immediately stir white & brown sugars until sugars melt and caramelize. • Put apples in the refrigerator to cool off completely. Step 4: When apples are completely or almost cooled off, make the crust: • Take out larger dough from refrigerator. • Using a clean counter top, or baking buddy mat, flatten out larger dough with a rolling pin into a round shape, about ¼ inch thick at least 2 inches larger than the top of pan. Try to work with the edges to obtain a circle. Don’t worry if it’s not perfect. • Using a rolling pin, roll up the dough completely, then unroll it into pan. • Center the dough in pan. Gently press down the inside and top edges of the pan. Trim off excess dough. Set aside in refrigerator. Step 5: Make a lattice with smaller dough: • Remove smaller dough from refrigerator; flatten it into ¼ inch thickness into an oblong shape with the center 11 inches wide. • Using a pizza cutter or a knife, cut a line in the middle. Then cut 7 even sized strips on each side for a total of 14 strips, each ¾ inch wide. • Take pan with dough from the refrigerator. Pour cooled off apple filling in pan. • Make a lattice for top crust. Place 7 or 8 strips evenly in one direction on the top of pan. • Pull back every other strip halfway in the center; place a long strip in the center, perpendicular to the first 7 or 8. Fold the strips back. Pull back alternate strips; add another long strip; continue unfolding and folding, “weaving” the lattice until it is done. • Trim excess dough. Tuck the pie dough to seal in the filling; if you like, crimp the edges. • Gently brush egg wash on the strips. Then sprinkle with cinnamon/sugar. Step 5: Baking the pie: • Bake in preheated 400 F for 35 – 40 minutes until the filling sizzles and the crust is golden brown. • Check after 15 minutes. If you pie edges start to brown quickly, use a pie ring or create your own pie ring with foil to protect it. • Let pie cool & set for at least 2 hours before serving it. Enjoy!

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