![]() ![]() Store any leftover pie, lightly covered, at room temperature for several days. It's better to bake the pie in advance, cool it completely, then warm each slice as needed after it's been cut. ![]() The filling continues to thicken as the pie cools, and if you cut it too soon it will run out all over the place. Cutting any fruit pie that's still warm is a messy business. When the pie is done - you should see the filling bubbling vigorously, either around the edges, or via any decorative vents - remove it from the oven.Ĭool the pie completely before slicing - really. If you plan to use them in a small-sized pie crust or puff pastry to make individual servings, dice them into 1/2-inch cubes. You could go to as thin as 1/4-inch, depending on the application. For a pie, cut the apples into 1/2-inch thick pieces. Check the pie after half an hour of baking time, and cover the edges with foil or a pie shield to keep them from browning too quickly, if necessary. Purchase 3 pounds, about 7 medium-sized (3-inches wide). Bake the pie for 20 minutes, then reduce the oven temperature to 375☏ and bake for 40 minutes more, until you see the filling bubbling inside the pie (and perhaps dripping onto the parchment). Place the pie on a parchment-lined baking sheet. Place the pie in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating. Alternatively, you can weave a lattice.įor extra crunch and shine, brush the top crust with milk (or an egg white beaten with 1 tablespoon of water), and sprinkle with coarse sparkling sugar. Or cut decorative vent holes, if desired. Prick the crust all over with a fork, to allow steam to escape. Bring the overhanging bottom crust up and over the top crust, pinching to seal the two and making a decorative crimp. Carefully place the pastry over the apples. Ladle hot apple pie filling into hot jars. Drain apple slices and immediately fold into hot mixture heat, stirring, until apples are heated through. Add lemon juice, boil for 1 minute, stirring constantly. Roll out the remaining pastry to an 11" circle. Bring to a boil over medium-high heat, stirring constantly, and cook until the mixture thickens and begins to bubble. Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around. To assemble the pie: Roll the larger piece of pastry into a 13" circle. Stir in the boiled cider (or apple juice concentrate) and the vanilla. Sprinkle the mixture over the apples, and stir to coat them. In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl. Lightly grease a 9" pie pan that's at least 1 1/2" to 2" deep if you use the shallower option, the pie will be more domed. Wrap in plastic and refrigerate for 30 minutes before rolling. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. ![]() Roll each disk on its edge, like a wheel, to smooth out the edges. ![]()
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