Divide into 2 pieces, then flatten to disks (making sure there are no/minimal cracks). Step 3 Turn out dough onto a lightly floured surface.With the motor running, stream in vinegar, then ice water, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing with your fingers). Add butter and pulse until pea-sized and some slightly larger pieces form. Step 2 In a large food processor, pulse flour, granulated sugar, and salt until combined.Step 1 In separate containers, freeze flour and butter until cold, about 30 minutes.Made this classic recipe? Let us know how it went in the comments below! Thaw completely at room temperature for 1 to 2 hours before reheating and serving. Looking to freeze? Wrap tightly in plastic or place in an airtight freezer safe container and freeze for up to 3 months. If you need to store for any longer, wrap tightly in plastic wrap or in an airtight container and keep in the fridge for up to 5 days. Opt for storing the pie at room temperature (wrapped tightly in plastic wrap or in an airtight container) for around 3 days. While pie doesn’t last long in the Delish kitchens, we understand leftovers happen. Just make sure to wrap it well with plastic wrap. Tip: Make your dough ahead of time! Pie dough keeps well in the refrigerator for up to 2 days and in the freezer for a couple of months. Fill your pie and follow the rest of the recipe as written. Simply lay down some parchment, pile with pie weights or dry beans, and bake until the crust is just lightly golden. It holds up beautifully when baking with our filling, but if you’re worried about a soggy bottom, you can blind bake for peace of mind. Our basic pie crust in this recipe is just the right amount of flaky and-most importantly-easy to work with. The perfect homemade pie crust (& how to avoid a soggy bottom). We add a little flour to help thicken our pie mixture, but choosing a high-pectin apple like our faves here also aids in creating that perfect jammy consistency. These apples not only taste deliver on that ideal sweet & tart flavor, but have a high amount of pectin. Feel free to mix it up! We like using a mix for the ultimate apple pie-pick a few to find your ultimate combo. Our favorite apples for apple pie: Granny Smith, Honeycrisp, and Gala. The best apples for apple pie (& how to avoid a watery pie). Follow our top tips down below to make this iconic recipe your new holiday go-to: Our classic apple pie not only delivers on that iconic presentation and signature flavor, but is surprisingly easy to make homemade (even that crust!). If you’ve been searching for one that delivers a flaky, buttery crust and a perfectly sweet-tart apple filling, we’re here to tell you-this is it. Apple pie is the pinnacle of classic American desserts, and everyone needs a staple recipe up their sleeve.
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