How to Make the Best Apple Pie You've Ever Eaten
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In this video, Mahalo cooking expert Stacey Hicks shows you how to make the best apply pie you've ever eaten.
What You'll Need
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Ingredients
* 2 1/2 cups flour
* 1 stick unsalted butter or 1/2 cup shortening or lard
* 1/4 cup sugar
* 1/4 cup brown sugar
* 1/4 cup ice water
* 1 egg
* 1 tsp cinnamon
* 1 tbsp salt
* 6-8 apples
* 2 tbsp lemon juice (optional)
* 1 tsp nutmeg (optional)
Equipment
* Food processor, stand mixer or pastry blender
* Pie pan
* Plastic wrap
* Basting brush
* Paring knife
* Apple peeler
1. Whisk together the flour, salt and about a tablespoon of white sugar.
2. Cut the butter into small cubes. Using your appliance of choice, mix the butter in until the mixture takes on a coarse, lumpy consistency. It's fine if a few small chunks of butter remain.
3. Continue to mix, drizzling in cold water until the dough is solid and can be lifted and handled without splitting apart.
4. Split the dough formation into two pieces, one somewhat smaller than the other, and roll each piece into a ball. The smaller piece will be used to create the lattice formation to top your pie. If you are making a double crust pie, make each portion of dough the same size.
5. Seal each piece in plastic wrap, eliminating as much air as possible and refrigerate at least one hour. You can make the dough ahead of time and refrigerate it longer.
6. Remove one piece of dough and cover it in some flour. Put some extra flour down on the surface you will be working on.
7. Using a rolling pin, flatten the dough and work it into a circle until it is a few inches wider than your pie pan on each side. It shouldn't be thicker than about a centimeter.
8. Form the dough into your pie pan, taking care to avoid tearing it. There are a few different strategies for doing this. You can also place a large sheet of wax paper under the dough to make it easier to lift.
1. Peel and core your apples. The skin can be left on if you wish your pie to be especially high in fiber.
2. If you aren't using a mechanical apple peeler and corer, you'll need to use a paring knife.
3. Hold the knife in your dominant hand and grip the apple firmly in the other.
4. Making sure the blade is pointing away from you, press it to the apple at a 45
° angle and move only the apple, starting near the top and working your way down.5. Slice down from the top until you hit the core. Just like before, move the apple and not the knife itself around the core. You may also find a melon baller useful for removing the core.
6. Once you have removed the core, slice the apples lengthwise, until you have individual pieces about two to three inches long.
7. Mix together the white and brown sugar, cinnamon, lemon juice and nutmeg if you are using them and a pinch of salt.
8. Add the apples and try to fully cover each piece with the sugar mixture.
9. It is best to make the filling and add it to the pie right before cooking. If necessary, you can refrigerate the filling for a few hours. It is best not to freeze the filling, though, or the crisp taste and freshness of the apples may diminish.
1. Preheat your oven to 350
° F (177° C).
2. Pour the apples evenly onto the dough inside the pie pan. The apples will likely stack higher than the top edge of the pan, but they will shrink during baking.
3. Remove the other chilled dough package to form the top of your pie.
4. If you are making a standard top crust for your pie, roll out and flatten the other piece of your dough.
5. Using a butter knife, slice a few openings into the dough to let steam out. Most people do this in an "X" or star formation around the center, but you can get a little creative if you want.
6. Roll the dough around your rolling pin, place over the edge of the pie and release the dough gently over the apples.
7. Press the edges of the bottom crust and top crust together to form a firm seal.
8. Crack open the egg and mix it with a few teaspoons of water. Brush this egg wash over the dough, especially the edges. This will help the crust get brown and crispy.
9. Put the pie on the top or middle rack of a preheated oven for about an hour.
10. When the crust is golden brown on top and the filling is bubbling, remove and let it cool for about 10 minutes before serving.
11. No apple pie is complete without a healthy scoop of ice cream. French vanilla is the classic choice but feel free to use your favorite flavor to give...
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