Best butter dating apple pie crust recipe without toppings

best butter dating apple pie crust recipe without toppings

The BEST Apple Crisp Recipe and the perfect Fall dessert. #applecrisp #appledessert #falldessert #apple. Find this Pin and more on !Best of Pinterest Food! by Modern Honey. Visit. December 2018. Apple Crisp dessert made with fresh apples with a homemade buttery brown sugar pecan topping. The BEST Apple Crisp Recipe and the perfect Fall dessert. #applecrisp #appledessert #falldessert #apple The topping on this apple crisp is packed with buttery, sugary, crumbly goodness. Apple crisp is the perfect fall dessert. Recipe includes modifications for different types of apples Easy Apple Dumpling Dessert-- all the deliciousness of apple dumplings without all the work! Love this apple dessert! Thrifty Frugal Mom.

best butter dating apple pie crust recipe without toppings

What Makes this the Best Apple Pie? On the outside, this pie has a flaky crust with a crisp texture that explodes with crunchy bits of sugar and rich buttery flavor with every bite.

The inside is overstuffed with sweet, tangy apples coated in a thick glaze, accented with just enough warm spices without overpowering the fruit. Sound good? Here’s how it all started. As a kid, the holidays were one of my favorite times of the year because this meant my step-dad would be baking apple pies and currant slab. A man of few words, he doesn’t cook often, but I loved watching as he pulled out a yellowed and stained 3×5 handwritten recipe card from a rusty mint green recipe box and turned a few ordinary ingredients into something truly extraordinary.

As an adult, I’m not much of a baker, but I’ve spent the last 20 years refining the skills I learned as a kid, and I’m finally ready to share everything I’ve learned along the way with you guys. So without further ado, here’s everything you need to know to make the perfect apple pie.

Ingredients for Flaky All-Butter Crust Flour To understand the role of flour, you first have to understand the role of gluten in baking. Despite what scaremongers who want to sell you things will have you believe, if you don’t have Celiac Disease or a specific allergy, gluten is not evil. It’s a naturally occurring protein that forms when water is added to wheat flour, and the mixture is agitated. Gluten literally provides the building blocks that make some of the tastiest foods, like bread and noodles possible.

As gluten chains form, it creates an elastic network that traps air and helps breads rise and makes noodles chewy. Since “chewy” isn’t an adjective you want to associate with pie dough, most recipes are written to minimize the creation of gluten in your crust. With this in mind, I once tried using a low-gluten flour to make a pie. The result was a crust that was crumbly and extremely hard to handle with a weird tenderness that was almost cake-like. As it turns out, a little gluten is actually a good thing and helps make the crust flaky.

Curious, I also tried making a crust from high-gluten bread flour, and while it wasn’t horrible, it was was a little tougher than I’d like. After all this experimentation, I can safely say that unbleached all-purpose flour works best.

I’m using one with a gluten content of about 10.7%. The real key here though is to freeze the flour. There are two reasons for keeping your ingredients as cold as possible.

The first is that colder temperatures slow the development of gluten in the flour, which gives you a bit more headroom to work the dough without making it tough. The second reason is that cold temperatures prevent the butter from melting and mixing with the flour. I’ll explain more about this later, but for right now, all you need to know is that cold is good.

To avoid having to plan ahead for recipes like this (and to preserve the freshness of flour,) I always store my flour in the freezer. Fat There’s some debate over the best source of fat to use for pie crusts and to pick the best one, we should first understand why fat is added to pie crusts.

The first reason is that having alternating layers of fat and dough creates little pockets in the crust, which makes the crust flaky.

This is why you want the fat (as well as the flour) to be cold, as it allows you to form flakes of fat that won’t get fully incorporated into the dough. The second reason is that fat inhibits the development of gluten. Last but not least, the third reason for adding fat is that it can add flavor to the crust. Here are a few of the options for fat in order from my most preferred to least preferred. • • Butter – Butter has a melting point of about 95 degrees F and it also contains about 16-17% water.

The lower melting temperature relative to other fats make it a little more challenging to work with because you have to be careful not to melt it as you work it into the flour (remember, we need flakes of butter to form layers in the dough). The upside is that the water content in the butter creates steam as it cooks, puffing up the pockets it resides in and forming a light and flaky crust. The other huge benefit of using butter is that its flavor is unbeatable.

I like using cultured butter(a.k.a. European butter). This doesn’t mean the butter it sophisticated, but rather the method in which it’s made. Ordinary American butter is made by churning fresh cream. To make European butter, the cream is first cultured (i.e., fermented) with bacteria which intensifies the flavor of the butter (think movie theater popcorn). • Lard – Lard has a higher melting point than butter, and it also contains 16-17% water.

That’s why lard was historically the choice for making pie crust as it’s easier to work with yet it can puff your crust with steam in the same way that butter does. Finally, while lard has more flavor than shortening, it falls short of the flavor of butter, which is why lard ranks #2 for me when making pie dough. • Shortening – Shortening is a solid fat with a relatively high melting point made by chemically altering vegetable oil so that it is a solid at room temperature.

In the 20th century, shortening replaced lard as the goto fat for pie crusts because it was cheap and was considered healthier (less saturated fat and no cholesterol).

Aside from the dubious nature of the processing it undergoes, I don’t like using shortening for pie crusts because it contains very little water and has no flavor. • Oil – Oil is a liquid and is a poor choice for pie crusts because it will disperse evenly into the flour and will not give you layers in the dough.

Ingredients for Apple Pie Filling Apples Most traditional recipes for apple pie calls for the use of Granny Smith Apples. These green apples are bracingly tart and are firm enough that they won’t go mushy when you bake them in the pie. While their tartness is nice, they aren’t very sweet (which means you need to add a lot of sugar), and they don’t have that scratch-and-sniff sticker apple flavor I want in my apple pie.

As a compromise I see many modern recipes using a blend of Granny Smiths with more fragrant varieties of apple such as McIntosh, Golden Delicious or Braeburns. But wouldn’t it be great if there were one apple that had a balance of sweetness, tartness, and flavor; could come out of the oven without disintegrating; AND was widely available? Although they were originally hybridized in Japan around 80 years ago, Fuji apples have recently caught on in the US.

Crisp, juicy, sweet and tangy, these apples are also loaded with apple flavor, which makes them good for eating raw. But it’s these same traits that make for a good baking apple, which is why I’m kind of surprised they aren’t used more in desserts. If for some reason you can’t find good Fuji Apples near you a few runner-ups are Honeycrisps and Braeburns.

Acidity Although they don’t have a ton of apple flavor, Granny Smith’s do win on acidity. Most apple pies include some lemon juice in the filling to keep the apples from oxidizing, but in my filling, I double the usual amount of lemon juice to give the pie a bracing tartness that’s the perfect counterpoint to the sweetness of the apples and richness of the crust.

Sugar Because Fuji apples are quite sweet, you don’t need to add as much sugar to the filling. That being said, this is largely a matter of personal preference, and I like my apple pie on the tart side of the scale. If you like a really sweet apple pie, you may want to add another 1/4 cup of extra sugar. As for the type of sugar, I like using unrefined sugar, such as evaporated cane juice. These “natural” sugars tend to have caramel notes, which go nicely with the apples, as well as with the crust.

Spices Over the years I’ve found that adding too much spice to my apple pies covers up the taste of the apples. This is fine if you’re using apples that don’t have much flavor, but Fuji apples have such a wonderful apple aroma it’s a shame to disguise it under too much cinnamon and allspice. Still, it wouldn’t be an apple pie without filling your home with the comforting aroma of sweet spices as it bakes, so I like to use a modest amount of cinnamon and just a bit of freshly ground nutmeg.

Nutmeg is one of those spices that tends to lose its aroma quickly once ground, and unlike some other spices, it’s easy to grate on a Microplane, so I highly recommend buying your nutmeg whole.

Together this duo gives the pie a warm accent to the sweet fragrance of the apples. Thickener As the apples cook, they will release a lot of juice, so it’s important to include some thickener in your pie, or else you’ll end up with a soupy mess.

The most common thickener is a mixture of flour and melted butter. This is similar to how a gravy is thickened, but I’m not a fan of this method for pies. First and foremost, the juices that come out of the apple area clear, but flour does not gel clear, so the juices end up getting clouded by the flour. The second reason is that I want the flavor of the apples to come through front and center, and adding butter to them directly tends to mellow them out.

For you butter lovers out there, don’t worry you get plenty of butter flavor in the crust and you can eat them together to get that creamy mellowness, but I also like having the option of going in for the filling alone, where the apple flavor comes through crystal clear and unmuddled. So what thickener do I recommend? I generally prefer using starches for my pies. My first choice is potato starch, but tapioca starch and arrowroot starch are both excellent alternatives.

They all gel clear and have a nice gooey consistency that doesn’t get cloying. One starch I do try and avoid is cornstarch, which tends to get gummy as it cools. How to Make the Best Apple Pie Now that you know everything you need to know about the ingredient that go into making the perfect pie, how do you bring it all together? How to Make a Flaky Crust As I mentioned in the sections above, it’s essential to work with cold ingredients to limit the development of gluten, and to ensure your butter doesn’t fully mix with the flour.

Because butter has a lower melting point than other types of fat, this is particularly important for an all-butter crust. For the flour, I like to keep it in the freezer, for the butter I remove it from the fridge just before starting the dough, and for the water, I use ice water. It might be tempting to freeze your butter too, but it will be rock hard and next to impossible to flake by hand, which is why I recommend using it straight out of the fridge.

The dough for the crust is mixed in two stages. In the first stage, you want to flake the butter into the flour without actually combining the two. These thin layers of butter will remain in the dough until you put the pie in the oven, where the butter will melt and create pockets in the crust that give it it’s flaky texture. I do this by pressing the cubes of cold butter through the tines of a fork.

This creates cornflake-sized pieces of fat that get coated by a layer of flour. It does take a bit of elbow grease, but it works better than any other technique I have tried. Pastry cutters will work okay, but they tend to chop the butter up rather than flaking it. My least favorite method is to use a food processor, which either leaves chunks of butter that are too large or over incorporates the butter and flour.

Whatever way you chose, be sure the butter stays cold as you mix it. If you feel like the butter is heating up too much, pop the whole bowl in the freezer for a few minutes to cool things off. Remember, if you don’t have flakes of butter, you won’t have flakes of crust either. By now you should have a rough mixture of flaked butter and flour. This is where we move onto the second stage and add ice water to form the dough.

The cold water prevents the butter from melting, but it also limits the formation of gluten in the flour as you mix it. You want to add the minimum amount of water possible while still having a dough that will stick together.

The way I like to do this is to add two tablespoons of water to the flour and stir it in with the fork. Then I keep adding a bit of water at a time until I have a ragged dough that can be squeezed together in my hand. You shouldn’t have any loose flour left, but the dough shouldn’t be one big lump either. Now divide the dough in half onto two sheets of plastic wrap and use the plastic to form the dough into two disks. Wrap the dough and put it in the fridge. By chilling the dough, it will solidify the flakes of butter, preventing them from combining with the flour when you roll out the crust.

This also allows any gluten that’s formed in the dough to relax, which makes it easier to work with. Once the dough has chilled, you can roll it out on a well-floured surface and assemble your apple pie. Check out the video below for a visual guide to the techniques above as well as my method of rolling out the dough.

How to Make a Apple Filling Aside from keeping the apples coated in lemon juice to keep them from oxidizing, there’s not much technique for making the filling. I like to mix the sugar, starch, and spices together first and then combine this mixture with the apples, as this ensures everything gets evenly distributed. One thing to note is that you may take one look at your pie plate, and one look at the huge bowl of apples and think “There’s no way all these apples are fitting in that,” but trust me, they’ll fit.

You’ll need to stack them deliberately, and you’ll end up with a mountain of apples, but you’ll be glad you took the time to overstuff your apple pie.

That’s because the apples will shrink considerably as they cook. Any less and you’ll end up with a sad sunken-in crust. How to Serve Apple Pie Be sure to let the pie cool completely once before you try and slice it. This ensures the filling is gelled, so it doesn’t fall apart when you try and serve it. If you want your apple pie warm, I recommend reheating it after you’ve sliced and plated it. The pie is fantastic on its own, but if you want to take it to the next level, you can serve it with some vanilla ice cream, a dollop of creme fraiche, or a big fluffy cloud of whipped cream.

Apple Pie Video Best Apple Pie What Makes this the Best Apple Pie? On the outside, this pie has a flaky crust with a crisp texture that explodes with crunchy bits of sugar and rich buttery flavor with every bite. The inside is overstuffed with sweet, tangy apples coated in a thick glaze, accented with just enough warm spices without overpowering … Continue reading “Best Apple Pie” Marc Matsumoto Take the dough out of the refrigerator, dust it with flour and place it on a well-floured surface.

Use a rolling pin to slowly roll the dough out into a circle that's slightly larger than your pie plate. Be sure to dust both the top and bottom surface of the crust regularly to keep the dough from sticking to your rolling pin or surface. •

best butter dating apple pie crust recipe without toppings

best butter dating apple pie crust recipe without toppings - Amazing No

best butter dating apple pie crust recipe without toppings

Dutch Apple Pie is by far my husband’s favorite pie, we actually call it Beau’s Dutch Apple Pie. He feels that he owns it, and I don’t argue because it comes from his side of the family. I originally got this recipe from Beau’s mom and she was the one who first taught me how to make it. I immediately fell in love with this pie and could understand what my husband had been raving about. Now we make it all the time, especially in the fall when we can get fresh off the tree apples from our local orchards.

And of course, it is ALWAYS made for Thanksgiving. I love how easy Dutch Apple Pie is to make, the crust is just a mix and press crust that is so much easier than traditional pie crusts that you have to roll out.

Then you mix the apples with some cinnamon and nutmeg and sugar, but the best secret ingredient to the filling is the almond extract. It gives the apples the most amazing flavor, it is so yummy.

The key is using tart and crisp apples, like granny smiths or pink ladies. Never make it with a really sweet and soft apple like a red delicious, it will not taste as good and get too mushy. Braeburn and Galas work great for this recipe too. Then the best part, the crumb topping! I prefer a crumb topping so much more over a traditional pie crust top. It gives the top of the pie a rich buttery sweet slightly crunchy taste.

This pie is absolutely wonderful on its own, but is also really good served with a scoop of vanilla ice cream or whipped cream (and maybe even a little drizzle of some caramel topping). A lot of people get freaked out because you cook this Dutch Apple Pie in the oven in a brown paper bag. Don’t worry, the bag will not catch on fire, you will not open the oven to find flames. You just get a perfectly cooked, delicious apple pie.

The brown bag is seriously magic, it makes the pie cook so perfectly and evenly without burning the crumb topping. Just be sure to have it centered on the bottom rack and that the bag is at least a good six inches from the burners along the top of the oven.

Yes, you really do put the pie inside a brown paper bag. Once the pie is inside, roll up the the top of the bag and close it together with either staples or large paper clips.

Place the bag on the lowest shelf in the oven. Bake at 350 for 90 minutes. Don't open the bag until the time is up and you have let it cool outside the oven for about 5 minutes. Serve with vanilla ice cream. So good! I have made this pie twice. The first time I put the pie in the bag as directed.

It came ou perfect. I served it at a bridal shower and it was a favorite by far! The second time, which was late last night, I had the wrong type of paper bag. I tried it out, and I could smell the bag burning. In fear that my house would burn down, I took the bag out and put the pie in my turkey pan with the lid, thinking it would at least not be in direct heat.

Well….I will never again do that. The pie is still tasty, but the topping did not get crispy like it does putting it in a bag. I love this pie, and will search the world to find more of the bags I used the first time. I used a thick paper bag, like what you put freezer stuff in at the store.

I couldn’t find any big enough this time and just bought the ones you put grass clippings in. THIS RECIPE IS DEFINITELY A KEEPER THOUGH!! Welcome to Favorite Family Recipes! Cooking for your family and friends is one of the greatest gifts you can give them. It is an investment of time and love, and sitting down together to enjoy a delicious dinner or scrumptious dessert makes it all worth it. We are here for you! This is your home for tried and true, classic recipes to serve and celebrate your family and friends.

For Makers of Food and Makers of Memories Food connects us! Our “A Year of Favorites” Cookbook is all about making food and making memories with your family and friends.

Gather the people you love and celebrate all year long with over 175 tried and true recipes. You can add your favorite recipes too! There are blank recipe cards in each section for you to write in your very own favorite family recipes!

best butter dating apple pie crust recipe without toppings

7K Shares The best homemade Apple Crumble Pie recipe uses only a few ingredients and is made completely from scratch! It’s the perfect fall dessert! Gluten-free & vegan options! I hope you are having a fantastic November…and that you enjoyed your extra hour of sleep this weekend {woo hoo}! I’ve that my favorite thing about the fall is that it’s apple season! So, I found it only fitting to share our family’s favorite Apple Crumble Pie Recipe with you as part of our”Homemade Holidays” series here at JoyFoodSunshine!

This 100% homemade Apple Crumble Pie recipe uses only a few, simple ingredients, allowing the taste and texture of the apples to really shine! It’s the perfect dessert for your Thanksgiving table! 1. How to make Apple Crumble Pie Crust Let’s dive into this recipe! Sine this is 100% homemade, we begin by making the crust!

Yes….I always, always, always make my own pie crust. Whether you use a food processor or a good-old fashioned pastry cutter, making this all-butter pie crust recipe literally takes 5 minutes! It is super easy and tastes 1 million times better than the store-bought crusts {plus you can pronounce all the ingredients in it}! Pie-crust making tools There are 3 tools that I consider essential in the pie crust-making process!

• : You will need to roll out the dough to achieve the perfect shape and thickness…I have had this rolling pin for 10 years and absolutely love it! • : Using a pastry cloth is the best, fool-proof way to roll out a pie crust! Just flour the cloth, place the dough on it and roll away!

Then you can use the cloth to lift the crust and transfer it to the pie dish, which prevents any tearing during the move! • : In order to prevent the crust {ahem, the best part} from burning I always use a shield! It’s way easier than cutting foil to fit your pan! Obviously you can make a crust without these things (well except for a rolling pin)…but if you anticipate there will be lots of pie-making in your future, I highly recommend checking these out!

Keep the ingredients cold I recommend cutting the butter and tossing it in the freezer while you gather your other ingredients and materials. Also, measure out the water and toss some ice cubes in it so it gets cold too! Cold ingredients results in an extra-flaky crust, because little pats of butter are retained throughout the crust!

Don’t over-mix. Whether using a pastry cutter or food processor, be sure not to over-mix! I recommend pulsing the food processor instead of letting it run to make sure this doesn’t happen!

Chill the dough. The apple crumble pie crust needs to be chilled for at least 1 hour or overnight. This ensures it will hold together and roll out nicely!

Wrap it tightly in plastic wrap and put it in the fridge! 2. Make the Apple Crumble Pie Filling While your dough is chilling, make the apple filling! Precook the apples! I always pre-cook the apples when making this Apple Crumble Pie because it ensures two things 1) your pie won’t “sink” when it’s baked and 2) the filling and crust will finish baking at the same time.

Simply microwave the apples for about 5 minutes, then toss them with the rest of the filling ingredients and you’re good to go! 3. Make the Apple Crumble Pie Topping The only thing to note about the topping is that the butter needs to be softened (as opposed to frozen as it does in the crust) 4.

Bake the pie! This is the only pie recipe I have that bakes at the same temperature throughout it’s time in the oven {another reason why covering the crust is essential}! You know this Apple Crumble Pie is done when the filling starts to bubble and the top is a delicious golden-brown! Apple Crumble Pie: Substitutions/ingredients I also L-OV-E that it’s super easy to make this pie dairy-free/vegan! Here are a few suggestions!

Butter. Simply replace the butter with a vegan butter substitute like Earth Balance to make this pie vegan! All-purpose flour. A 1:1 all-purpose gluten-free flour blend can be substituted for the regular flour! Granulated sugar. Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor! More delicious Apple recipe!

These are so good and an easy alternative if you’re in the mood for the flavors of apple pie but want them ready in 10 minutes! Make this if you’re more into cake than pie! For a portable version, try these ! IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS!

DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON , , AND FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE! * Percent Daily Values are based on a 2000 calorie diet. Question: Have you ever made your own pie crust? What’s your favorite type of pie? This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!

Hey Momma! I usually estimate about 1 cup of chopped apples for every one apple! So 10 cups would need about 10 apples! I used about 6 galas and 4 granny smiths in this pie…but I’ve made pies with only gala and only granny smith and they have turned out great! Really the only apple I’d stay way from is red delicious! 😉 I’m not but waking up to snow covered ground and trees and a beautiful snow fall all I want to do is sip my coffee and bake. This pie would be perfect and the house would smell amazing!

Instead we are going to to play with friends in the snow and I’m coming home to make the cranberries and Bailey’s tonight and the hubby is making caramel and cinnamon rolls to freeze to take up north for friends and family this weekend.

I might just whip this up anyways tonight and give it to my dad to take to the cabin this weekend.

Easy Homemade Pie Crust Recipe
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