How To Make The Ultimate Apple Pie?

October 19, 2018

The Best Apple Pie You Will Eat

Who doesn’t love a good slice of pie? Salted or sweet, for us, pies are one of the most versatile recipes you can have. Due to is versatility, if you search online or in cookbooks, you will find millions of different recipes. For breakfast, lunch, dinner, basically for every occasion! So, as a result of this huge success, we decide that is time to share with the world our favorite pie recipes. (stay tuned for more!) With that in mind, we decided to start with our ultimate apple pie recipe.

The secret for this awesome pie is the combination of a buttery, flaky pie crust with the best variety of apples. This recipe is perfect for any occasion, for a dinner for two or for a big party with friends. In this particular recipe, we like to use a lot of apples (approximately 2 kg) so you will need a 26 cm (10 inch) tart pan. If you don’t have a large pan, do not despair. Just reduce the amount of apples, that everything will go perfectly. But if you really love pies as we do, you should definitely buy a 26 cm tart pan. You will not regret it!

Preparação
1 hour 10 minutes
Cozinhar
1 hour 20 minutes
Quantidade
8 people

Ingredientes

For the pastry

375 g bread flour
308 g unsalted butter
4,5 g salt
82,5 g water (ice cold)


For the filling

2 kg apples (we like to mix Bramley, Braeburn and Granny Smith)
1 lemon
50 g unsalted butter
100 g light brown sugar
1 teaspoon cinnamon (if you prefer a strong cinnamon flavor you can add more)

For the topping

1 egg (beaten)
20 g demerara sugar

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Instruções

  1. To make the pastry, place flour, salt, and cubes of butter in the bowl of a stand mixer;
  2. Using paddle attachment, mix on low until you get coarse crumbs;
  3. Add water and mix just until dough comes together smoothly, about one minute. (You can go a little longer if necessary);
  4. Remove dough from mixing bowl and form into smooth ball. Divide the pastry into two equal parts. Cover both with plastic wrap and refrigerate for four hours. This keeps the dough from shrinking when you bake it. (If you prefer or don't have time this step is optional);
  5. Roll one part of pastry out on floured surface until about 3 mm (0.12 inch) thick. When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin, dusting off any excess flour as you roll. Unroll onto top of tart pan. Gently lay in pan and with a small floured piece of pastry, lightly press pastry onto the bottom and up the sides of pan. Trim the edges of the pastry so you have about 6 mm (0.24 inch) overhang. Refrigerate, uncovered, for at least one hour. (or overnight if you have time);
  6. Meanwhile, for the filling, peel the apples and remove the lump. Cut half of the apples into quarters and the other half into 1 cm pieces and add the lemon;
  7. Bring the butter to melt with the sugar in medium heat in a large saucepan and then add the cinnamon. When the mixture starts to boil add the larger pieces of apple and cook for 10 minutes or until soft, but without losing their shape. Add the remaining pieces of apple and cook for another 4 minutes. Remove from heat and allow to cool completely;
  8. Preheat the oven to 190 degrees ºC (375 degreesºF);
  9. Remove the second disk of pastry from the fridge and roll it into a round circle that is about 3 mm (0.12 inch) thick. Using a pizza cutter or fluted edged pastry wheel, cut the pastry into 2 cm (0.79 inch) wide strips;
  10. Add the cooked apples to the tart pan and brush the edge of the pastry with beaten egg. Using an offset spatula gently transfer the strips to the tart pan. Lay the strips, evenly spaced, across the tart and then turn the pan a quarter turn and lay the remaining strips across the first strips so you have a lattice pattern. Seal and trim the edges of the strips to fit the tart pan;
  11. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with demerara sugar;
  12. Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp;
  13. Let cool before serving.
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