Best butter dating apple pie crust recipe

best butter dating apple pie crust recipe

Apple Pie Ingredients: Pastry for 2 crusts (recipe below) 8 cups sliced, peeled assorted baking apples - about 3 lbs. (Granny Smith, Cortland, Jonathan) 2 3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter. 4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand. 5. In a small bowl, beat the egg yolk and milk. Brush mixture over top crust. 6. Bake at 425 degrees F for 15 minutes. 7. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

best butter dating apple pie crust recipe

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.


best butter dating apple pie crust recipe

best butter dating apple pie crust recipe - The best apple pie recipe is simple and delicious.


best butter dating apple pie crust recipe

We have become huge apple pie fans ever since we moved into this house of ours that has two huge apple trees. Our favorite thing to make are these Apple pie bars. They are so much better than apple pie! My favorite part is the pastry part, its a lot thicker and moist than regular pie crust so it gives it a richer texture and taste. Yum! 1. In a medium-size bowl, stir together the flour and salt. Mash the butter into the flour until the mixture is crumbly. Separate the egg yolk and white, reserving both parts.

Beat the yolk in a liquid measuring cup, then add enough milk to measure 2/3 cup and blend well. Stir together the yolk-milk mixture and flour mixture until the ingredients form a sticky dough. Leaning on my gift of creativity and art to get through life and motherhood.

When I’m not crafting and graphic designing my way through this journey you can find me spending my time dancing in the kitchen with my little girls, negotiating with my teenage boys, dreaming about the day when our 1928 bungalow home is finally done being renovated with my husband of 15 years, and also trying to squeeze in some self-care in the middle of it all. It may look like chaos to many but I try to remember these are best days of my life and I just pray that I can make the most of it before it all flies away.

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best butter dating apple pie crust recipe

Main Ingredient • • • • • • • • • • • • • • • Special Diet • • • • • • • Course • • • • • • • • • • • • Season • • • • • • • • • • • • • • • • • • • • Recipe Type • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Cuisine • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Here is our favorite apple pie recipe, with an easy, no-fail, buttery, flaky homemade pie crust, and a filling with a mix of different types of apples, spices, vanilla, and a splash of brandy.

This apple pie is my family’s most requested pie during the holidays. I usually make two of them so we can enjoy one for leftovers. Nothing better than apple pie for breakfast, right? What are the best apples for apple pie? It’s best to use a mix of different types of apples in your pie. Some apple varieties cook up faster than others. Some cook up firm, some more soft; some apples are more tart, some more sweet. By combining them, you’ll get a more complex, deeper flavor.

Look for a combination of tart and sweet apples, and a combination of apples that cook up firm and soft. That said, some apples are better for cooking into a pie than others. I like to use: • Granny Smith – Green and tart, Granny Smith apples have wonderful flavor, but they they often lose their shape and turn mushy when cooked.

So use no more than 2 Grannies in your pie, and combine with other varieties. • Jonagold – A cross between a Golden Delicious and a Jonathan, Jonagolds have a lovely aromatic flavor, they’re both sweet and sharp, and they hold their shape with baking. • Fuji – Crisp, firm, juicy, balance of sweet and tart, holds its shape in baking • Golden Delicious – Yellow and sweet, holds it shape after baking • Braeburn – Sweet and crisp, bakes up firm and juicy • Cortland – Juicy and tart, relatively soft, great all purpose apple for baking • Honey Crisp – Honey sweet and tart flavor, crisp and juicy, holds shape in baking Avoid Red Delicious apples for pies, they don’t cook well.

How to make homemade apple pie To make apple pie, start with the crust. If you are making a homemade crust, you can make the dough a day or two ahead, and keep the dough disks chilled in the refrigerator. If using a store bought frozen crust, follow the directions on the crust package for working with the crust.

(See our Review of the .) Apple pie filling Peel, core and cut the apples, and sprinkle them with a little lemon juice or apple cider vinegar to keep from browning.

Toss them with a little flour, sugar, cinnamon, allspice, nutmeg, and vanilla, and let the filling sit while you roll out the pie crusts. Remove the dough disks from the refrigerator and let them sit for 10 to 15 minutes before rolling one of the disks out to 12-inch circles, about 1/8″-inch thick.

Line the bottom of a 9-inch pie plate and line with the rolled out dough. Trim the edges to a half-inch from the sides of the pie pan. Scoop the apples into the pie plate and create a mound in the center.

Don’t worry if the apples are high in the pan, they’ll shrink as they cook. Roll out the second pie dough disk. If you want to make a lattice pie, see our directions for . (It’s easy!) Otherwise, place the second round of rolled out pie dough over the apples, and tuck the edges of the top pie crust over and under the bottom pie crust edges.

Crimp with your fingers to seal. Score the top in several places to create vents for steam to escape (no need if using a lattice top). How long to bake apple pie To bake, place the pie on a baking sheet (to catch the drippings) in a 375°F oven and bake for 20 minutes, or until the top starts to lightly brown, then lower the temp to 350°F and bake anywhere from 45 minutes to an hour or more longer.

The way you know that the apple pie is done is that the juices are bubbling noticeably. If you have an instant read thermometer, you can insert it into the center of the pie. A reading of 200°F is done. At any point during the baking the top of the pie begins to brown too much, just tent it with aluminum foil. I usually tent the pie about halfway through the baking with foil. Let the pie cool for an hour before cutting into it, and serve it plain or with whipped cream or vanilla ice cream!

How to store apple pie Apple pie will easily last a couple of days, wrapped with plastic wrap, on your counter at room temperature. Beyond that, you can keep it chilled for a few more days in the fridge.

Best Toppings for Apple Pie! • • • • More Great Apple Pie Recipes! • • • • Watch our Apple Pie Video! If the crust looks like it's getting too browned, take a large piece of aluminum foil and place on top of the pie in the oven. No need to wrap it around the pie, just place it on top. That will keep the top from browning further. Pies always seem to take longer to cook than one expects.

(Perhaps it's because we're always opening the oven to check on how the pie is doing?) The filling should be visibly bubbling, which you should be able to see through the steam vents. I recommend putting a rimmed baking sheet on a rack beneath the rack of the pie to catch the filling as some of it invariably bubbles up and out over the pie. Makes oven clean-up a lot easier. Ingredients Crust Ingredients for a flaky pie crust • 2 1/4 cups (290 g) all-purpose flour, plus extra for rolling (if using scoop and level method, measure out 2 cups) • 10-ounces (1 1/4 cups, 285 g) unsalted butter (room temperature), cut into 1/2 inch cubes • 1 teaspoon salt • 2 teaspoons sugar • 1/2 cup (115 ml) sour cream (use full-fat sour cream for best results) Apple Pie Filling Ingredients • 3 pounds of good cooking apples such as Granny Smith, Jonagold, Golden Delicious, Fuji, or Braeburn (about 6 to 8 apples, depending on the size of your apples and the size of your pie dish) • 1 Tbsp of lemon juice or apple cider vinegar (to toss with the sliced apples so they don't brown as you slice them) • 1/2 cup to 2/3 cup sugar, depending on how sweet you like your pie • 3 tablespoons all-purpose flour for thickening • 1/2 teaspoon cinnamon • 1/4 teaspoon ground allspice • 1/4 teaspoon ground nutmeg • 1 Tbsp brandy (Optional.

By the way, if you have Calvados apple brandy, use it!) • 1 teaspoon vanilla extract Egg Wash • 1 large egg yolk • 1 Tbsp cream 1 Make the pie crust: To make a homemade crust, in a large bowl whisk together 2 1/4 cups of flour, 1 teaspoon of salt, and 2 teaspoons of sugar.

Add the cubed butter and use your clean dry hands to toss to coat with the flour. Using your hands work the butter into the flour, pressing the cubes of butter between your thumb and fingers. Continue to work the flour until the mixture is shaggy and the largest pieces of butter are no larger than a kernel of corn. Make a well in the center and add the sour cream to it.

Use a fork to work the buttered flour and the sour cream into each other until the dough begins to clump. Separate the dough mixture into 2 equal sized piles and work each one first into a ball, and then into a disk. Sprinkle with flour and wrap with plastic wrap. Refrigerate for 1 hour before rolling out. (See more detailed instructions with video on our .) 2 Peel, core, and slice the apples: While the dough is chilling, peel, core and slice or roughly chop the apples into 1/4-inch to 1/2-inch slices or chunks.

As you cut your apple slices, add them to a large bowl and sprinkle them with a little lemon juice or apple cider vinegar to help keep them from turning brown. 3 Make the apple pie filling: Combine sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated.

Then sprinkle with brandy and vanilla extract and stir to coat all the apples. 4 Prepare oven: Place one oven rack in the lowest position and put a large rimmed baking sheet on it (to catch any drippings from the pie.) Position a second rack the next rung up (still in the lower third of the oven) and preheat to 375°F.

5 Roll out the dough and line bottom pie plate: Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Place disk on a lightly floured, clean, flat surface. Using a rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch thick.

As you roll out the dough, check to make sure it isn't sticking. If and when it starts to stick, gently lift it up and sprinkle a little more flour on the table surface or on the pie dough to keep the dough from sticking. Gently place the rolled out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough. 6 Place apple slices on top of the bottom crust: Arrange the apple slices in the dough-lined pie plate. Mound the apples in the center.

7 Roll out top crust, place over apples, trim and crimp edges: Roll out the second disk of dough, again to 12-inches. Gently place the second round of pie dough over the apples. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan.

Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork. 8 Brush with egg wash, cut vents: Place egg yolk and cream in a small bowl and use a fork to stir until well combined. Use a pastry brush to brush the egg wash over the top and fluted edges of the pie. Use a sharp knife to cut slits in the top of the pie crust for steam vents.

9 Bake: Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings. Bake the pie at 375°F until crust begins to lightly brown, about 20 minutes, then reduce heat to 350°F.

Bake until crust is golden and juices are bubbling, anywhere from an additional 45 minutes to an hour, depending on the type of apples you are using.

(About halfway through baking check to make sure the pie isn't browning too much. When it's nicely browned, tent the pie with a large piece of aluminum foil to keep the pie from browning further.) 10 Let cool: Transfer the apple pie to a rack to cool for at least 1 hour. Serve slightly warm or at room temperature. Great with a side of vanilla ice cream. Hello! All photos and content are copyright protected.

Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to on Simply Recipes. Thank you! Elise Bauer Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world.

Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California. post_id post_title score ingredient_score course_score recipe-type_score season_score cuisine_score special_diet_score ingredient_terms course_terms recipe-type_terms season_terms cuisine_terms special_diet_terms 4160 Apple Cranberry Currant Crumble Pie 32.75 28.00 2.00 0.75 2.00 0.00 0.00 Apple,Pie,Apple Pie,Fruit Dessert Baking Favorite Fall,Thanksgiving 1555 Apple Cranberry Pie 32.75 28.00 2.00 0.75 2.00 0.00 0.00 Apple,Pie,Apple Pie,Fruit Dessert Baking Favorite Fall,Thanksgiving 57210 Apple Slab Pie 32.75 28.00 2.00 0.75 2.00 0.00 0.00 Apple,Pie,Apple Pie,Fruit Dessert Baking Favorite Fall,Thanksgiving 40903 Gluten-Free Apple Tart 32.75 28.00 2.00 0.75 2.00 0.00 0.00 Apple,Pie,Apple Pie,Fruit Dessert Baking Favorite Fall,Thanksgiving 21949 Apple Crostata 31.75 28.00 2.00 0.75 1.00 0.00 0.00 Apple,Pie,Apple Pie,Fruit Dessert Baking Favorite Fall 10556 Mile High Deep Dish Apple Pie 31.75 28.00 2.00 0.75 1.00 0.00 0.00 Apple,Pie,Apple Pie,Fruit Dessert Baking Favorite Fall I’ve been using this pie recipe for four years now and always get so many compliments on how perfect the crust is!

It’s definitely my go-to recipe. I was thinking of trying it this season with a lattice crust– do you have any advice on how to adjust the recipe or baking time? xxxxx yyyyy • December 18, 2018 • · • Megan Baum Dynamite! i never leave reviews…like ever. I bailed on the allspice and just threw in a few solid shakes of nutmeg and cinn, also threw all dry ingredients together, whisked and mixed for filling (I think following a recipe exactly is boring…yes, I’m dangerous like that…lol .

The crust I used splash of milk and egg as the wash…the crust was exactly as the photos…middle rack in oven, glass 9 inch pie plate, 8 fairly large apples from friends orchard…can’t recall the Apple type.

Anyway have fun with it ,….my family (15 of us on sundays) destroyed it entirely. My wife said make two next time . Cheeky… , xxxxx yyyyy • November 11, 2018 • Nikki Featured • • • • • • • • • • • • • Main Ingredient • • • • • • • • • • • • • • • Special Diet • • • • • • • Course • • • • • • • • • • • • Season • • • • • • • • • • • • • • • • • • • • Recipe Type • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Cuisine • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •


How To Make A Perfect Pie Crust
Best butter dating apple pie crust recipe Rating: 9,8/10 355 reviews
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