If the water in this recipe isn’t enough, add 1 tablespoon at a time until you reach the right consistency. Making pie dough is a sensitive process, one too many tablespoons of water or flour and your dough can turn out too sticky or too dry. You also don’t want to add it all at once just in case your dough doesn’t need it. When hydrating your dough, gradually add the water to make it easier to mix in. It’s better to under than over work your dough. As you incorporate it into your flour, leave pea sized chunks. Getting that perfectly flaky pie crust is easier than it looks. Just like pizza, it’s all about the crust. I opted for half Granny Smith and half Honeycrisp to get the perfect balance of sweet and tart, but you can easily swap them out with any of the above apples to make this apple pie uniquely yours. It will hold its shape while baking, but not as well as a Granny Smith. These can be found almost all year round and are also great to mix with Granny Smith apples.īraeburn – Another crisp and sweet apple but has a touch of citrusy flavor. They’re crisp and firm, similar to Honeycrisp, but are just a touch sweeter. The downside is that they’re only available a few months out of the year.įuji – My absolute favorite apple for snacking because of its sweetness. They stay fairly firm while baking and are great to mix with Granny Smith apples for a bit more sweetness. Honeycrisp – These apples are sweet but slightly sour. The flavor helps to balance out any sweetness, making them my number one pick for apple pie. They’re perfect for baking because they hold their shape and are deliciously tart. Granny Smith – The classic tried and true apple. Here are a some of my favorites that you can find in almost any grocery store: And not all apples are created equal which is why you should choose ones that are ideal for baking. Cool for 15 minutes before slicing and serving.An apple pie is nothing without the perfect apples. Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour. Arrange the apples in concentric circles so they overlap slightly. Remove the baking sheet with the tart shell from the refrigerator. Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt. Peel, core, and quarter the apples and then thinly slice them lengthwise. Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes. Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim. Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom). Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary. Lightly flour your work surface and place the dough on top. Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball. Pulse the mixture until it looks like wet sand, about 10 seconds. Take the butter out of the freezer and add it to the flour. Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine. Fill a cup with ice and water and set aside. Set the cubed butter on a plate and place it in the freezer for 15 minutes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |