Best Apple Pie Recipe
One of the most beautiful aspects of a 20-year marriage is the severe, though “loving,” honesty that exists between the couple. Now, here’s the thing: Graham has never been completely smitten with any of my baked goods. Whenever he has them, he always enjoys bits and pieces of them, but never the full pie. Can you image what it does to a girl who takes great satisfaction in being able to figure out everything sugary? Believe me when I say that I’ve been on a 20-year quest to develop THE ultimate pie for the past two decades.
After all is said and done, I can take a deep breath and bask in a moment of marital happiness.
The challenge has been met.
They are all distinctive in terms of flavor, texture, and color.
Finally, the crust, which was composed entirely of LARD, ought to be mentioned.
I’m head over heels in love with fat.
Do you have pie-related queries or need help with a recipe you’ve created?
The Best Apple Pie
One 12-inch double-crusted pie may be made with this crust. a third of a cup (15 ounces) unbleached all-purpose flour a quarter teaspoon of salt 1 tablespoon of table sugar 8 ounces Lard that has been sliced into 1/2-inch pieces and placed in the freezer 1 egg, 5 1/2 teaspoons ice cold water, 1 teaspoon salt 1 teaspoon apple cider vinegar (you may use any white vinegar for this), or to taste. (one egg plus one tablespoon heavy cream) Egg Wash 1/4 cup raw Turbinado sugar, to sprinkle on top of the pie shell.
- Be use of your favorite ingredients, but make sure to use ones that will hold their form when cooked.
- You may also use brown sugar, however the amount may need to be adjusted if you are using sweeter apples.
- If it’s very hot outside, I’ll even put the flour in the freezer for a few minutes to make it a bit easier to deal with.
- Toss in the fat.
- (I like to use a pastry cutter while working with lard since my hands tend to become too warm and the fat becomes mushy.) Work the lard into the flour until it begins to hold together when pressed; however, you want to keep part of the fat in pea-sized bits as you work.
- Toss the egg into the flour/lard mixture along with the water and vinegar, whisking constantly.
- The idea is to retain the pea-sized bits of lard in tact during the cooking process.
- However, it should not appear dry or crumbly despite the fact that it should not be entirely smooth.
The word ** refers to the fact that the word ** refers to the fact that the word ** refers to the fact that the word ** comes from the word ** (If you are using a9-Inch Pie Dish, divide the prepared dough into 3 pieces, instead of two.) ** Wrap the dough in plastic wrap and place it in the refrigerator for at least an hour, if not longer.
- If the dough appears firm, let it lie at room temperature for approximately 10 to 15 minutes.
- You want to keep the dough refrigerated so that the lard doesn’t become too soft when baking.
- Cracking edges are a natural part of the beast, but doing so will help to keep them smoother and more consistent.
- Normally, I just place the plate over the dough and keep an eye on it.
- Lifting the dough by folding it over the rolling pin is a common technique.
- and gently press the crust into the bottom of the plate Do not trim the edges at this time.
- Preheat the oven to 425 degrees Fahrenheit, with the rack in the bottom third of the oven and the oven door open.
In a small mixing bowl, whisk together the sugar, spices, salt, and cake flour until well combined.
Place the apples in the pie crust that has been chilled, and then top with the pats of butter.
Trim the top layer of dough so that it completely covers the apples.
Alternatively, a fork can be used to press them together.
Apply the egg wash to the top of the apple pie and then sprinkle with the sugar to finish it off.
Reducing the heat to 375°F and baking for another 40 minutes after the first 20 minutes is completed.
Because you don’t want the foil to trap the steam, which will make your crust soggy, just drape it over the top of the dish loosely.) The filling should be bubbling and the crust should be a golden-caramel-brown color, but not burnt.
If they are still firm, continue baking the apple pie for an additional 10 to 15 minutes longer. To ensure that the apples are set up when you slice them, allow the pie to cool to room temperature before cutting it. Apple pie can be served with ice cream or with no additional ingredients.
apple sharlotka
Apple Sharlotka is a kind of apple. According to Alex, the recipe was modified from her mother, who in turn adapted it from her mother, and so forth. Greasing the pan with butter or nonstick spray is recommended. 6 big, tart apples, such as Granny Smiths, or other varieties 3 big eggs (about) 1 cup of oats (200 grams) sugar that has been granulated 1 teaspoon pure vanilla extract (optional) 1 cup of oats (125 grams) flour that may be used for anything To finish, a sprinkle of ground cinnamon Finish with powdered sugar, if desired.
- Prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Apples should be peeled, halved, and cored before being chopped into medium-sized bits.
- Meanwhile, in a large mixing bowl, using an electric mixer or a whisk, whisk together the eggs and sugar until thick and ribbons form on the surface of the whipped eggs.
- The batter will be fairly thick when finished.
- (This has been updated to make it clearer: Spread the batter on top of the apple pile and push it down firmly.
- Refrigerate for 10 minutes on a cooling rack before flipping out onto another cooling rack, peeling off the parchment paper, and transferring it back to a serving dish.
- Serve hot or cold, coated with powdered sugar, as desired.
Southern Brown Sugar Pie Recipe, Must Try Dessert
When it comes to Southern Brown Sugar Pie, you are in for a treat if you have never had it before! Despite its simplicity, it is packed with deep, brown sugar taste!
Southern Brown Sugar Pie
It has lately been brought to my attention that brown sugar pie is a treat that is not well recognized. ” What?! “, I said in amazement! Is it possible that the entire world is unaware of BROWN SUGAR PIE?! But that is something I plan to alter, one Pizzazzerie reader at a time. This pie is a family tradition that my mother has prepared for every holiday since she was a child, and that her parents have made for every holiday since their parents were children. Southern brown sugar pie is quite similar to chess pie in appearance, but it is much different in flavor.
- It is, without a doubt, my favorite pie (even over myred velvet fudge pie, which is saying a lot).
- It’s unassuming, unremarkable, and uninteresting.
- My favorite part is the crunchy caramelized crust on top, which is crispy and caramelized.
- To make it even better, you may top it with some whipped cream or butter pecan ice cream.
- I also appreciate that it just requires a few ingredients (all of which are ones I frequently have on hand), making it a great option for a last-minute dessert.
- Thanks to everyone who has shared their images of the brown sugar pie, wrote me to tell me how much their family enjoy this pie, and tagged me on social media to showcase their pies.
- Clearly, this is a little-known dish that does not appear to be the “winning dessert,” yet in my family, it is without a doubt the winner.
- The pie turned out to be really delicious!
- My children have stated that it is superior to birthday cake!
- The brown sugar pie will continue to “set up” as it cools, but check to see if your brown sugar pie is slightly firm before removing it from the oven.
- It’s unquestionably a delectable southern tradition that would be a disaster to miss out on, especially if you happen to have brown sugar on hand.
As my husband’s grandma has stated, it reminds her of a pecan pie (without the nuts), therefore if you enjoy pecan pie, you will certainly enjoy this one as well! And because it’s thin, you’re completely permitted to eat two pieces at a time. Enjoy!
Southern Brown Sugar Pie
- This brown sugar pie is a delightful southern classic, and it is really tasty. Preparation time: 20 minutes Cooking Time: 55 minutes Time allotted: 1hr15mins CourseDessertCuisineAmericanServings16slicesCalories269kcal
- 1/2 cup unsalted butter heated
- 3 eggs
- 1 teaspoon vanilla essence
- 2 pie crusts
- 1 pound light brown sugar
- 350 degrees Fahrenheit is the temperature for the oven. Each pie pan should be lined with a pie crust. Eggs should be lightly whisked before being added to the rest of the ingredients: sugar, butter, and vanilla. You don’t want to overwork your pie filling
- Instead, make it light and fluffy. Fill each pie pan halfway with pie filling. 45-55 minutes or until pies are golden brown should be baked on the center rack of the oven. Update: Depending on the temperature of the oven, it may take longer. It is important to check that the pie is cooked through (if you move it gently, it should not wobble)
- Note: It is possible that you may need to loosely wrap aluminum foil over the edges of the pie crust to prevent them from becoming too brown. I frequently let it to cool before refrigerating it to allow it to firm up even more. After that, I softly reheat before serving. Keep in mind that this recipe makes TWO pies.
You may need to cook your pie for a longer period of time, but keep in mind that it will set up as it cools! This recipe makes TWO individual pies. Calories:269kcal Carbohydrates:38g Protein:2g Fat:12g 5 g of saturated fat Cholesterol:45mg Sodium:107mg Potassium:69mg Sugar:27g Vitamin A (in IU): 220 Calcium:34mg Iron:0.9mg While our family’s original recipe makes two pies, I have reduced the recipe in my new book, The Southern Entertainer’s Cookbook, to make just one pie for convenience. If you opt to prepare this recipe (above) in a single pie, keep in mind that it will take significantly longer to cook because the filling will be double the amount.
The following recipe is recommended if you wish to produce your own handmade pie crust.
- Butterscotch Cinnamon Pie, Chocolate Chess Pie, and Homemade Brownies (from Scratch) are some of the dessert options.
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There have been several honors bestowed upon it, including the Center for Fiction’s First Novel Prize, the PEN/Hemingway Award, the New York Public Library Young Lions Fiction Award, the Edmund White Award for Debut Fiction, and a Lambda Literary Award.
It made its premiere as an Indies Introduce Title and received overwhelmingly positive reviews from publications such as the New York Times, the Wall Street Journal, the New Yorker, the Guardian, and the Los Angeles Times.
Akwaeke was born in Umuahia, Nigeria, and reared in Aba.
Acknowledgements for Akwaeke’s writing have appeared in publications such as T, Dazed and Confused Magazines, The Cut and Buzzfeed, as well as Granta, Vogue.com and Commonwealth Writers.
She is most known for her novel As Black as Resistance, which is about a Zimbabwean-American writer and activist named Zoé Samudzi. Samudzi has written for a variety of publications, including The New Inquiry, The Daily Beast, and Vice magazine.