Apple pie

Содержание

Step 1: Go Get Stuff

Stuff you will need…For the crust:2 cups flours2 sticks cold butter1/2 teaspoon salt1/2 cup ice waterFor the filling:6 assorted apples (I used Rome, Granny Smith, Fuji and some mystery apple from Washington)1 Tablespoon of flourAbout a teaspoon of cinnamon1 tablespoon (real) maple syrup1 tablespoon of butter2 tea spoons of fresh lemon juice(1/2 a teaspoon of grated lemon peel)For the topping:1/3 cup sugar3/4 cup flour plus a little1 stick cold buttera pinch of cinnamonTools:Pie tin2-3 mixing bowlsMeasuring cupsMeasuring spoonsForks, spoons, butter knivesMixing SpoonsCutting knivesPastry blenderRolling pinColanderGraterAluminum foilPlastic wrap

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To me, this is the purest and most intensely flavored apple pie recipe there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? That’s how this whole pie is.

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Everyone in the family has something that they’re the best at making. I make the best cookies, my sister, Carol, makes the best pies in the whole world!…no competition in our family! This recipe includes an ingredient called free-flowing brown sugar. This is a non-clumping or caking version of ordinary brown sugar. It has a lower moisture content then the traditional one, which makes it free flowing much like granulated sugar. It is available at most specialty supermarket. If it is not available in your part of the world, use regular brown sugar and make sure it is broken up, free of clumps. Macintosh or Granny Smith apples are the best choices for apple pie because they are the least mushy apples.

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Приготовление блюда по шагам:

Для приготовления вкусного яблочного пирога нам понадобятся следующие продукты: свежие яблоки, пшеничная мука (высшего сорта), сливочное масло, сахар-песок и тростниковый сахар, вода, лимонный сок, кукурузный крахмал, молотая корица и соль.

Вначале приготовим тесто для яблочного пирога. Его можно сделать как руками, так и с помощью кухонного комбайна. Второй вариант гораздо удобнее и быстрее, так что решайте сами, как поступить. Для начала просеиваем пшеничную муку, добавляем соль и сахар. Все перемешиваем (если руками) или пробиваем несколько секунд (в комбайне).

Затем кладем холодное сливочное масло, которое нарезаем кусочками поменьше или натираем на крупной терке (в случае ручного замеса теста). Можно заранее положить масло в морозилку на пару часов.

Если готовите рубленое тесто с помощью комбайна, просто пробиваете все металлическим ножом в мелкую масляную крошку. Руками нужно перетереть продукты быстро и аккуратно в такую же крошку. Как вариант, порубить муку с маслом ножом — отсюда и название этого вида теста. Теперь постепенно наливаем в эту крошку ледяную (!) воду.

Быстро-быстро все смешиваем, чтобы получилась крупная крошка — в комбайне все получается за считанные секунды. Проверить тесто можно тактильным способом: сожмите горсть в кулаке. Если тесто все еще рассыпается, значит в нем недостаточно влаги — подливаем по чайной ложке ледяной воды, продолжая замешивать в комбайне. Порой вода и вовсе не нужна — это зависит от влажности муки и жирности сливочного масла (чем оно жирнее, тем меньше в нем воды).

Делим тесто на две равные части и каждую кладем в пакет или заворачиваем в пищевую пленку. Отправляем тесто в холодильник на 30 минут или в морозилку минут на 10-15. Сразу включаем греться духовку на 220 градусов.

Тем временем чистим яблоки: снимаем с них кожицу, вырезаем семенные коробочки. 1 килограмм, указанный в ингредиентах — это уже в очищенном виде.

Нарезаем яблочную мякоть не очень мелкими кусочками (стороной примерно 2х2 см). Некоторые кулинары предпочитают измельчать яблоки длинными или плоскими ломтиками, но я люблю именно квадратные кусочки. Сбрызгиваем фрукты лимонным соком и все перемешиваем.

Добавляем 100 граммов сахарного песка и 80 граммов тростникового сахара, чайную ложку корицы и 3 столовые ложки кукурузного крахмала.

Перемешиваем — начинка для яблочного пирога готова.

Рабочую поверхность совсем слегка присыпаем пшеничной мукой (чайной ложки вполне достаточно) и раскатываем первый кусок теста. Толщину пласта регулируйте по своему желанию, но помните, что теста должно хватить на дно и бока формы для выпечки. Аналогично раскатываем второй пласт.

Я использовала круглую форму диаметром 22 сантиметра. Ничем ее не смазывала, так как в составе теста довольно много сливочного масла. Выкладываем раскатанный пласт теста в форму, делаем ровное дно и бортики.

Выкладываем поверх теста яблочную начинку (вместе с сиропом, который уже образовался от сахара и сока). Руками аккуратно придаем начинке куполообразную форму, чтобы готовый пирог не получился с кратером в центре.

На яблоки кладем 30 граммов мягкого сливочного масла, которое распределяем по всей поверхности небольшими кусочками.

Накрываем начинку вторым пластом теста, плотно, но нежно прижимая его к яблокам.

Защипываем края, чтобы в процессе выпечки из пирога не вытек сок. Излишки теста срезаем — можете слепить из них печенюшку и печь вместе с яблочным пирогом. Обязательно делаем в центре заготовки разрезы, чтобы через них выходил пар.

Перед посадкой в духовку присыпаем поверхность будущего пирога сахарным песком (30 граммов вполне достаточно) — это по желанию.

Готовим американский яблочный пирог в заранее прогретой духовке на среднем уровне. Первые 15 минут при 220 градусов, затем еще 40-50 минут при 200 градусах. Всегда ориентируйтесь по своей духовке!

Готовый American apple pie полностью остужаем в форме, но желающие могут полакомиться этой нежной выпечкой в теплом виде с шариком ванильного мороженого. Я же дожидаюсь, пока пирог полностью остынет — только в этом случае начинка уплотнится и при разрезании не будет вытекать.

Если вы любите хрустящее песочное тесто и много-много нежной, сочной и ароматной яблочной начинки, этот пирог однозначно станет вашим фаворитом. Оленька, спасибо тебе, дорогая, за этот вкусный заказ — надеюсь, что по моему рецепту у тебя все получится на 5+!

Sour Cream Apple Pie Recipe

Prep time: 20 minutes
Cook time: 50 minutes
Yield: Serves 8

As you slice the apples, put them in a bowl and toss them with a little lemon juice or apple cider vinegar. The acidity of the lemon juice or vinegar will help keep the apples from discoloring while you work and will intensify the apple flavor in the pie.

Ingredients

Filling:

1 cup sour cream
2/3 cup sugar (can easily reduce to 1/2 cup if you like your apple pies a little less sweet)
2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices, cut 1/4-inch to a 1/2-inch thick)
1 Tablespoon lemon juice or apple cider vinegar
One 9″ unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes (see sour cream pie crust recipe, use a single crust recipe)

Topping:

1/2 cup brown sugar, packed
1/2 cup flour
1/4 cup butter (1/2 a stick), chilled, cut into cubes
1/2 teaspoon cinnamon

Mix together all ingredients until the mixture resembles coarse crumbs. Chill until needed in the recipe.

Method

1 Make the streusel topping: Place the streusel topping ingredients in a medium bowl and mix with a fork or your hands until the mixture resembles coarse crumbs.

Chill in the refrigerator until the topping is needed half-way through the baking.

2 Preheat oven to 400°F with a rack in the middle and another rack below it. Place a large rimmed baking sheet on the lower rack to catch any of the drippings from the pie.

3 Mix sour cream with sugar, flour, salt, vanilla, egg, and coat apple slices with it: In a large bowl put the sour cream, sugar, flour, salt, vanilla, and egg. Use a wooden spoon and beat by hand until smooth. Fold in the apples and stir until all of the apples are coated with the sour cream filling mixture.

4 Put the filling into a frozen pie shell. For the first stage of baking, bake the pie for 25 minutes at 400°F.

5 After the first 25 minutes, remove the pie from the oven and sprinkle the top with the brown sugar butter flour topping mixture. You may also want to put a pie protector or foil around the outer crust edges to keep them from getting too browned. Bake for another 20 minutes at 400°F.

6 Cool: Let the pie cool on a rack for one hour before cutting and serving.

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Absolutely delicious sour cream apple pie with a brown sugar, flour, and butter streusel topping.

Photography Credit:
Elise Bauer

You know that when your friend’s smile fills the room as he speaks of his wife’s “sour cream apple pie with a brown sugar crumb topping” that it has to be good. My father and I couldn’t wait to try it!

My oh my this one really is good, and easy to make too.

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In this recipe you toss apple slices with a mixture of sour cream, sugar, and egg, then pack it in a pie shell. About half way through baking you top with a brown sugar flour butter streusel topping.

The brown sugar helps make a crunchy crust on the top, balancing the creamy tart apples below!

Big thanks to our friends Jean and George for sharing this one with us.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Love apple pie? Check out these apple pie recipes:

Mile High Deep Dish Apple Pie
Classic Apple Pie
Apple Slab Pie
Apple Cranberry Currant Crumble Pie

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Sour Cream Apple Pie Recipe

Prep time: 20 minutes
Cook time: 50 minutes
Yield: Serves 8

Ingredients

Filling:

1 cup sour cream
2/3 cup sugar (can easily reduce to 1/2 cup if you like your apple pies a little less sweet)
2 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices, cut 1/4-inch to a 1/2-inch thick)
1 Tablespoon lemon juice or apple cider vinegar
One 9″ unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes (see sour cream pie crust recipe, use a single crust recipe)

Topping:

1/2 cup brown sugar, packed
1/2 cup flour
1/4 cup butter (1/2 a stick), chilled, cut into cubes
1/2 teaspoon cinnamon

Mix together all ingredients until the mixture resembles coarse crumbs. Chill until needed in the recipe.

Method

1 Make the streusel topping: Place the streusel topping ingredients in a medium bowl and mix with a fork or your hands until the mixture resembles coarse crumbs.

Chill in the refrigerator until the topping is needed half-way through the baking.

2 Preheat oven to 400°F with a rack in the middle and another rack below it. Place a large rimmed baking sheet on the lower rack to catch any of the drippings from the pie.

4 Put the filling into a frozen pie shell. For the first stage of baking, bake the pie for 25 minutes at 400°F.

6 Cool: Let the pie cool on a rack for one hour before cutting and serving.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

Ingredients

Apples – Any old apple will not do, you’re looking for an apple with a crisp bite such as; Honeycrisp, Gala, Jonathans, Golden Delicious, or Granny Smith.
Lemon Juice – Just a tablespoon will prevent your apples from oxidizing and browning before they find their way into the oven. Lemon juice will also add a bit of tartness, it will be good to keep on hand if using sweeter apples.
Brown Sugar – Does it have to be brown? In short, yes. Brown sugar will give you a pie that is more moist, has richer color, and a deeper caramel flavor.
Flour – This helps the filling bind and is crucial to the thick, syrupy texture you’ll be looking for after simmering the strained juice on the stovetop.
Cinnamon – Yes you can make an apple pie without cinnamon, but why would you want to? Some things are just meant to go together and apples and cinnamon is one of them. Plus the smell while it bakes is out of this world.
Egg – Just one beaten egg and a small amount of liquid creates egg wash. Brushing this over your pie crust before it goes in the oven will give it a more attractive golden appearance, prevent the filling from oozing, and create a glossy finish. For further information on ratios, this site offers a great write up.

Dutch Apple Pie Recipe

Prep time: 30 minutes
Bake time: 55 minutes
Yield: 1 pie

The pie crust I linked to in this recipe makes two crusts. Just make the full batch, and freeze half for a rainy day.

Ingredients

For the pie:

1 single pie crust
3 pounds (8 cups, about 6-8 whole) apples, peeled, cored and thinly sliced
1/2 cup (100 g) sugar
1/4 cup (35g) flour
2 teaspoons lemon juice
1 1/2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

For the topping:

3/4 cup (110 g) all-purpose flour
1/3 cup (40g) pecan pieces, chopped
3 tablespoons (35g) brown sugar
3 tablespoons (44g) granulated sugar
1/4 teaspoon cinnamon
Pinch of salt
5 tablespoons butter, melted

Special equipment:

9-inch pie plate

Method

1 Heat oven to 375°F.

2 Roll out the crust: On a surface sprinkled with flour, using a floured rolling pin, roll pastry dough into a circle 2 inches larger than a 9-inch pie plate.

Fold the pastry over the rolling pin, lift it up and place it in the pie plate. Gently press the pastry into the bottom and sides of the pie plate.

Fold and crimp the pie dough around the rim of the pie plate. Transfer it to the refrigerator.

2 Make the topping: In a small bowl, combine flour, pecans, brown sugar, granulated sugar, cinnamon, and salt. Pour melted butter over the bowl in a circular motion and toss with a fork.

3 Make the filling: In a large bowl, combine apples, sugar, flour, lemon juice, cinnamon, nutmeg, and clove and toss with your hands.

4 Assemble and bake the pie: Retrieve the pie crust from the refrigerator. Pour the apples into the pie plate, arrange them a bit so they fit, then sprinkle the apples with the crumble topping.

Place in oven to cook at 375°F for 55 min. If it looks like the edges of the pie are getting too browned, cover them with an aluminum foil strip.

5 Serve: Let the pie cool on a cooling rack for about 30 minutes. Then slice and top with freshly whipped cream or vanilla ice cream and caramel.

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How Do You Make Apple Pie Moonshine?

To make the moonshine, simmer apple cider, apple juice, sugar, and seasonal spices for an hour to blend all the flavors together. (While the juice is cooking, check out my Friendsgiving playlist here.)

Once cooled, add the alcohol. The Apple Pie Moonshine is ready to drink. It’s that simple. However, I recommend letting it sit in the refrigerator for about a month. The longer it sits, the better it gets.

Now, if your state doesn’t sell 190 proof grain alcohol, you can substitute 150 proof or use more vodka.

Side note: For those wondering about my cute mason jar shot glasses and marble tray, you can find the shot glass here and the tray here. (affiliate links)

How to Make the Apple Pie

Peel, core and cut the apples, and sprinkle them with a little lemon juice or apple cider vinegar to keep from browning. Toss them with a little flour, sugar, cinnamon, allspice, nutmeg, and vanilla, and let the filling sit while you roll out the pie crusts.

Remove the dough disks from the refrigerator and let them sit for 10 to 15 minutes before rolling one of the disks out to 12-inch circles, about 1/8″-inch thick.

Line the bottom of a 9-inch pie plate and line with the rolled out dough. Trim the edges to a half-inch from the sides of the pie pan. Scoop the apples into the pie plate and create a mound in the center. Don’t worry if the apples are high in the pan, they’ll shrink as they cook.

Roll out the second pie dough disk. If you want to make a lattice pie, see our directions for making a lattice pie here. (It’s easy!) Otherwise, place the second round of rolled out pie dough over the apples, and tuck the edges of the top pie crust over and under the bottom pie crust edges. Crimp with your fingers to seal.

Score the top in several places to create vents for steam to escape (no need if using a lattice top).

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This tastes just like apple pie! Great in the autumn around a campfire or on a hay-ride. Put it in canning jars with rings and lids for that down-home country appeal.

It’s become tradition of sorts for us to have a sip during the holidays and on special occasions. It also makes a unique gift for friends, family, and neighbors, whatever the occasion.

5.0 from 2 reviews

Apple Pie Brandy

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It makes a great gift for your family, friends, loved ones. I let the juices simmer for an hour so the liquid would reduce. It worked out great.
Author: MoonshineRecipe.org

Recipe type: Infusion

Cuisine: Alcohol Drinks Brandy

Ingredients

1 Cup of Honey
2 tsp. of Nutmeg
2 tsp. of Cinnamon Oil
1 Gallon of Apple Juice

Instructions

Heat 1 gallon of apple juice making sure not to exceed temperature 150 degrees.
Pour in 2 tsp. of cinnamon, 2 tsp. of nutmeg, and 1 cup of honey.
Stir mixture until everything dissolves.
Leave mixture to cool to room temperature.
Add in one fifth of rum, vodka, or shine. (Rum is preferred)
Pour into jars and let set for two weeks.
Extra Thoughts: I added a little vanilla after it cools… all I can say is FABULOUS!!

Notes
From Our Home to Your Family!

3.4.3177

Depending on how sweet you want it to be, you may add up to twice as much of these particular items (in other words, 1 or 2 cups of Honey or brown sugar instead).

What are the best apples for apple pie?

It’s best to use a mix of different types of apples in your pie. Some apple varieties cook up faster than others. Some cook up firm, some more soft; some apples are more tart, some more sweet.

By combining them, you’ll get a more complex, deeper flavor. Look for a combination of tart and sweet apples, and a combination of apples that cook up firm and soft. That said, some apples are better for cooking into a pie than others. I like to use:

Granny Smith – Green and tart, Granny Smith apples have wonderful flavor, but they they often lose their shape and turn mushy when cooked. So use no more than 2 Grannies in your pie, and combine with other varieties.
Jonagold – A cross between a Golden Delicious and a Jonathan, Jonagolds have a lovely aromatic flavor, they’re both sweet and sharp, and they hold their shape with baking.
Fuji – Crisp, firm, juicy, balance of sweet and tart, holds its shape in baking
Golden Delicious – Yellow and sweet, holds its shape after baking
Braeburn – Sweet and crisp, bakes up firm and juicy
Cortland – Juicy and tart, relatively soft, great all purpose apple for baking
Honey Crisp – Honey sweet and tart flavor, crisp and juicy, holds shape in baking
Avoid Red Delicious apples for pies, they don’t cook well.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Важные советы и некоторые хитрости

Для пирога подготовьте 3 сорта яблок: твердые, средние, мягкие. Или два – кислые и сладкие. В этом случае выбирайте плотные и рыхлые фрукты. Первые сохранят объем, а вторые превратятся в пюре. Именно этого мы и добиваемся. Это главный секрет американского пирога.

Вот еще несколько нюансов:

В классическом варианте рецепта указан коричневый тростниковый сахар. Тростник у нас не растет, зато много свёклы. Смело сыпьте обычный, белый.
Крахмал кладите кукурузный. Если нет – берите картофельный.
Никаких пустот под «крышечкой»!
Для красоты готовый десерт посыпьте орехами. Американцы любят пекан, а для наших реалий подойдет миндаль, фундук, грецкий.
Тесто для пирога можно взять магазинное (слоеное). Но лучше сделать его самостоятельно.

Класть в него маргарин или сливочное масло – вопрос открытый. Чтобы уменьшить количество трансжиров в рационе, используйте масло. Но помните: температура дымления его всего 120-150 градусов. В духовке оно быстро подгорает, а еще в нем образуются канцерогены и «вредный» холестерин. Мой выбор – маргарин. Его я и указываю во всех рецептах.

Десертов с яблоками десятки или даже сотни.Я рассказала, как сделать яблочный американский пирог, рецепт привела классический. А еще бывают вариации с малиной, голубикой, апельсинами. Желаю вам их перепробовать!

Apple pie

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