Your filling will thicken and the apples will partially cook. Place the filling on medium heat and let it come to a boil. The sugar will draw the juices out of the apples. Stir and allow to sit for about half an hour while the apples and sugars marry into a lovely sauce. Place apples in a large, shallow pot with lemon juice, apple juice, sugars, salt, nutmeg, and cinnamon. 1/4 cup unsalted butter, chilled and sliced.8 large Honeycrisp apples, sliced to 1/4 inch thick.Remove the foil and beans and bake for another 5 minutes.Īfter par-baking is done, remove the pie crust from the oven & allow it to cool to the touch.
Beans or rice cannot be used for eating after this as they will no longer cook properly, but they can be saved for another day of pie-making and become known as “The Pie Beans” from this day forward.īake the bottom pie crust in the preheated oven for about 10 minutes or until crust edges are light golden brown. Place about a pound of pie weights, dry beans, or rice on the foil. To do this, lightly place a piece of foil or parchment paper over the bottom crust. Par-baking (also known as blind-baking) the bottom pie crust to prevent creating a soggy pie. You can freeze the second half of the pie crust dough for another time or you can use it instead of the crumble topping today (steps for this at the bottom of this post).
The extra dough around the edges is good because pie crust often shrinks down while par-baked. The easiest way I’ve found to transport the pie crust into the pie plate is to fold it in quarters.Īnd then place it into the pie plate and carefully unfold it. Keep things cool by not touching the crust too much.Īfter the dough disks have chilled, form one of the disks out into about an 11-inch circle – just a little bigger than your pie plate. Yeast dough loves to be played with but pie crust does not. Gently wrap dough disks in plastic wrap and refrigerate for 30 – 60 minutes. Without touching the dough too much, push the pieces together to form into two round disks. Pulse until butter is incorporated with flour & salt and about the size of peas.Ĭontinue to pulse and slowly add water until the mixture begins to come together. NOTE: Just a quick mention that in the video I stated the oven temperature to be 350 degrees and I meant to say 375.Place all pie crust ingredients in a food processor except for water.
Place the pie plate on a foiled lined baking sheet and set aside.ģ) To make the topping, add all the topping ingredients to a bowl and using a pastry cutter cut the butter in the dry ingredients until the mixture resembles coarse crumbs.Ĥ) To assemble the pie, gently gather handfuls of the apple mixture with your hands and squeeze out any excess moisture and place them in the prepared pie crust (discard all the liquid) then top with the coarse topping, pop it the oven (I like to bake my pies on the lower third rack in the oven) and bake for 45 minutes to an hour or until deeply golden brown. 1) In a large bowl, toss together the apples with the sugar, lemon juice, flour, cinnamon, and vanilla and set aside for 15 minutes.Ģ) Preheat your oven to 375 degrees, brush the surface of the pie crust with a beaten egg.
0 kommentar(er)
