Roll dough around rolling pin and gently unroll onto a 9" pie plate and press lightly to make it fit. Lightly flour a counter and roll 1 disk of dough into a 12" circle.Transfer apple mixture to a large shallow bowl or platter to cool (at least 30 minutes). Cover and cook ~ 15-20 minutes or until apples are tender but still hold their shape.Bring a pan to medium heat and add apples, sugar, brown sugar, lemon zest, lemon juice, salt, and cinnamon.Preheat oven to 425F and place a rimmed baking sheet on the lowest rack (this will catch any overflow juices).Before rolling out dough let it sit on counter ~ 10 minutes to soften.Wrap tightly and refrigerate for at least an hour but over night is even better. Lie out two pieces of plastic wrap and make a 4" disc with each piece and place each disc on it's own plastic.Divide dough into 2 even pieces ( weighing them makes this easier). Gently mix dough until it sticks together (don't overwork the dough).Transfer mixture to large bowl and add vodka and ice water.Scrape down the bowl and add remaining 1 cup flour and pulse until mixture has broken up into clumped up "balls" (~ 10-15 pulses).Scatter butter over the mixture (this will look like a lot of butter - trust!) and process until the mixture has no floury bits and begins to form uneven clumps (~ 20 seconds).In a food processor combine 1 ½ cups flour, sugar, and salt together.Pie dough can be kept refrigerated for 2 days or frozen for 1 month (let dough defrost before rolling). If your apple pie crust is cooking uneven then rotate the baking sheet in the oven half way though cooking. You can use the whole egg (beaten) if you want the crust of homemade apple pie to also be shiny. Last Little Advice And Tidbits On Homemade Apple PieĪ brush of beaten egg white over the top of the uncooked pie dough makes the dough brown up (the pictures are of using just the egg white on the unbaked crust). If you don't have vodka, leave it out and add a little more water. Look, if ya got vodka try it in the pie crust. Too much water makes the pie crust tougher because of gluten formation when it mixes with the flour. Basically vodka is 40-50% ethanol and 50-60% water. The addition of vodka to the pie crust makes it easier to roll and not as tough as using water alone. Y'all want your apple pie tight and not with a big air pocket between the filling and crust. Raw apples baked in the pie crust will lose volume and shrink away from the crust and form an air pocket. YUP! Cook the apples first to help the pie crust keep its shape. Is It Better To Pre-cook Apples For Apple Pie? Other apple varieties that will work for homemade apple pie are Gala, Honeycrisp, Pink Lady, Braeburn, and Jonagold. The Apple type can definitely be substituted in this apple pie recipe but firm apples like Granny Smith and Golden Delicious apples have a nice balance between sweet, tart, and crisp.Įven though your intuition would tell you that red delicious apples are ok because golden delicious work well, stay clear of red delicious apples because they will turn mushy when cooked. This … What Kind Of Apples Can I Use For Apple Pie?
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |