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An apple pie is a pie in which the principal filling ingredient is apple, originated in England. It is often served with whipped cream, ice cream ("apple pie à la mode"), or cheddar cheese. Apples are simply layered in the pie pan, with each layer sprinkled with cinnamon sugar.
Alright, don’t linger, let’s approach this apple pie formula with 14 substances which are definitely easy to find, and we have to process them at the very least through 13 tips. You should invest a while on this, so the resulting food could be perfect.
Composition for Apple Pie:
- Get - sweet shortcrust pastry
- Prepare 2 cup all purpose flour
- Make ready 1 1/2 stick - unsalted butter, cold, cut into small cubes
- Make ready 1/2 cup of confectioner's sugar
- Get 1 pinch for salt
- Give 2 tbsp semolina, to line the crust, and absorb moisture
- Prepare 1 egg, beaten, to glaze the pie
- Require filling
- Make ready 12 for eating apples, like Granny Smiths, peeled, cored and chopped into evenly-sized pieces.
- Make ready 1 cup - white sugar
- You need 1/3 cup for demerara sugar
- You need 2 tbsp for cornstarch
- Make ready 3 for whole cloves, ground or well crushed with the bottom of a saucepan.
- Need 1/2 tbsp lemon juice or Jif squeezy lemon
Apple pies are a quintessential part of autumn traditions. Check out Food Network's best recipes for the American classic. From a traditional British apple pie recipe to a Dutch-style pie, to an all-American slice of comfort food, we've got enough proper (and improper) apple pie recipes to keep you going. Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges.
Apple Pie start cooking:
- In a large bowl rub the butter into the flour until it looks like very fine breadcrumbs.
- Add the comfectioner's sugar and salt, stir them in, then add three tablespoons of water and stir until it forms a ball, knead gently until it forms a ball.
- Place the pastry in a bag or in plastic wrap and refridgerate it for an hour
- Peel and chop the apples and put them into a bowl half filled with cold water with a squeeze of lemon in it.
- Take pastry out. Cut into one third and two thirds ( the smaller piece will be the lid).
- Roll out the larger piece, into a square shape to fit a 9 by 9 inch pie tin, if yours is circular, roll a circle.
- Roll one side of the pastry over the rolling pin, lift it over the tin, and gently put it in place and push it down the sides. Sprinkle the semolina all over the base of the pie.
- Drain the apples and put them in the microwave on full power for two minutes.
- Take apples out, add the sugars mixed with the cornstarch, cloves, and lemon juice. Mix it all up, and pile it into the pie.
- Roll out the lid, cut a hole in the middle of it, then place it over the pie. Crimp the edges by pressing your thumb down on the edges all the way round.
- Beat an egg and brush egg over the top of the pie.
- Bake the pie at 180 C for 30-40 minutes.
- Remove from the oven, allow to cool slightly before serving, with ice cream, custard or cream.
The Best Apple Pie Recipes on Yummly Classic Apple Pie, Apple Pie Bars, Apple Pie Smoothie. The best apple pie recipes, from classic deep-dish apple pie, to a tart featuring brown butter custard, and easy turnovers with a flaky rye crust. From easy Apple Pie recipes to masterful Apple Pie preparation techniques, find Apple Pie ideas by our editors and community in this recipe collection. Apple pie: American icon, most popular pie, and the ONE dessert everyone has to make for Thanksgiving.
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