3 Ways to Make Apple Pie
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- Опубліковано 9 лют 2025
- Pie Dough (yield: 1 top and 1 bottom crust for a 9in pie)
2c + 2Tbsp (300g) AP flour
1 tbsp (13g) sugar
1 tsp (6g) fine salt
8 oz (227g) butter, cold and cubed
4 oz (113g) water, cold
1. Combine the flour, sugar, and salt together.
2. Add the butter and work into the dries until some pieces are nearly all incorporated and some remain the size of a blueberry.
3. Add the cold water and mix with a spatula (the dough may look dry at this point, but avoid adding extra water).
4. Wrap in plastic and chill in the fridge for at least 30 min.
5. For extra flaky pie crust, remove the dough from the fridge, roll out into a rectangle and fold in thirds. Rotate the dough 90 degrees and repeat the rolling and folding. Refrigerate for another 30 minutes before using.
The last looks like the best.
The 1st will definitely will taste more like home which nothing can replace it🏡❣️
I agree, but I wouldn't be opposed to sampling all of them... LOL 😂
@@thethriftyfawn
I'm with you on the sampling of all, I just think the last two will taste too much like caramel apple pie
That's the way I always make mine and it turns out really well. Plus no risk of too much liquid in it final product
The last one looks really dry
I worked at a bakery and we precooked/baked ours. Used their juice as part of the filling’s syrup too. Glad to see you back, congrats on the baby!
Baby? There's a baby?
Dude got a freaking baby?! The bakers are multiplying
Why did I think for baby you were referring to some huge pastry
@@ChesterManfredWell some would have referred to it as a 'bun in the oven' 😂
@@scarlett6015Well there was a baby, unfortunately it was overcooked so he gave it to the dog
I really love how he never says one way is better, just explains the different outcomes
Rare to find online these days.
🙂
These days all you expect from UA-camrs is "STOP baking your APPLE PIES like THIS!!!"
@@WhiteBucket YOUVE BEEN BAKING YOUR APPLE PIES WRONG THIS WHOLE TIME
@@mr_sheen6942FUCK HOW YOU DID UR APPLE PIES, THIS IS ONLY RIGHT WAY
The last one is a combo of the two, and seems to be the best idea
Also takes the longest.
And the flavour of each is different, so it really comes down to preference.
I may try it next time.
All three of those pies look unbelievably good
I personally like making a thick apple filling for my pies instead of stacks of slices. I cut cubes and pre cook with brown and white sugar and a little water with cornstarch added, add your cinnamon and nutmeg to this part over the stove and it really mixes all together well. Once cooled a bit it’s perfect to add to a partially cooked pie crust and finish up in the oven. My favorite dessert paired with good vanilla ice cream, specifically Aldi’s premium Vanilla is my favorite find so far.
This sounds AMAZING. I was thinking of the same of cubing the apples instead too!
@@aliay6427 It really does hit the spot this way, for a little extra fun I like making mini apple pies in muffin tins that to me is the perfectly sized amount after a meal to have with a scoop or two of vanilla ice cream without over feeling like I’m stuffed an just being glutinous. Plus they’re adorable with decorated tops like smily faces, leaves, whateva. Enjoy :)
Same
I do this too! My family friend used to just serve cubed cooked apples to me and my sister, and it was amazing. Now I make apple dishes for me and my sister, (and her boyfriend who moved in.. we don’t talk about him tho)
I like cooking the leftover tidbits of the apples until they puree and add some maple syrupinstead of part of the sugar to help thicken, then pour on the apples after they macerated for a while (what happens to the apples in version 2 and 3) before sending in the oven. It adds a nice touch. You can do it with honey too if you prefer.
Macerating fruits works well too for baking fruits in general. I personally like using it for fresh fruit muffins since it can otherwise complicate the cooking process/result.
Best apple pie I ever had; the fruit was cut super thin with a mandolin and mixed with also thinly sliced ginger then layered in for the filling but the pie dough? Mixed in cinnamon to the flour and diced the butter before chilling.
Cutting in the butter after that was an incredible, crispy, flaky crust that complimented the filling.
Adding cinnamon to the pie crust is game changing... Gotta try that.
Such a great idea adding cinnamon to the crust! Next level!
method #3 is what I've used and you consistently get great pies. doesn't matter if it's apple, peach, or really any watery fruit. compliments every time
hey, I'm thinking of trying this! but how do you keep the fruit from browning if you have to let it sit for an hour? do you add flour or cornstarch to your fruit filling after you reduce the drained liquid?
You add lemon juice (fresh). You can also get apples that won’t brown quickly, like Golden Delicious or Opal.
I add the flour/salt/spices after I dump the liquid in the saucepan or after i reduce it. In my pies I normally leave a little bit of liquid in the bowl and let the flour congeal it. Helps provide a bit of ooze which I like. Forgot to do that this time, so combined with the Opal apples being fresher than normal, my pie ended up being solid and thick.
Does this also work with pears specifically?
@@tomassulik4277 I've never made a pear pie, but I can't imagine that pears are too different from peaches.
@conundrum2u thanks
I like when the apples are overcooked it gives it a filling texture!!
Me too lol
@@mutedforever u wanna make each other apple pies! 😆?
@@chalada4787Count me in! I'll bring my friend too! ❤
@@chalada4787 hell yea
@@chalada4787 hell yea
I love these comparison videos you do. Please keep them coming.
I have never seen a reduced recipe thats actually really cool. Its like when cooking cabbage salt it then drain excess to keep it more crisp without over cooking.
I love how my family does it with the “all in one” method but with how the crust is vented and how full we pack it it doesn’t have a huge dome/gap.
ngl would neat to do the first one then adding additional fillings for an extra flavor
Yeah, I don't think he used enough apples. For a 10 inch pie, you need at least 4 to 6 apples and have the crust either laticed or spread tightly on the top with 4 small slits cut into the crust. This helps avoid the volcano-like dome on his pies.
I will say that his do look good.
I love the feeling of biting into something thats mostly hallow and then meeting the sweet part at the bottom, i cant explain it i just love it
cubed and caramelized is the best filling
My mom would fill the crust with fresh apple, cover it with sugar and pads of butter, then the top crust and bake. I never knew other apple pie recipes had cinnamon and other spices with it until I was much older. Her’s never seemed to need it. It definitely has more of an apple flavor. The more tart the apples, the better the pie. I still can’t replicate her perfect flakey pie crust.
I got diagnosed with Celiacs Disease last week, and honestly, the worst part about it has to be that I can't get to enjoy old favorites like this anymore....
I'm so sorry, Jesus loves you, I'll be praying for you 💗
Lots of gluten-free recipes exist!!
Some bakeries do GF apple pies. They have some where I live. But I get you, some things are not the same and heaps of desserts not available GF 😢
There are many great GF chefs online, you don't need to give up any of your favorites. I'm GF too, so know what I am talking about. You can do this! (GF since 2015 due to Lyme disease). Blessings to you.
fellow celiac here to assure
you there is good gluten free pie out there! if you are Willing to put in the time you can find a reasonable facsimile of your old favorites. it just takes more work for us than people with no dietary restrictions and a good amount of trial and error. one of the best apple pies I've ever had was gluten free.
I like the first one. More crispy crust.
I love how these videos are not ‘how to’ but ‘ways to’
Love how you demonstrate right methods and wrong methods to educate your viewers. You don’t get to see all that effort in most content creators.Thank you! 💛
In my family we always stewed the apples very thoroughly, they don’t retain their shape at all. Really it was more of an apple jam but they were great.
Again, this channel is so brilliantly concise and informative. Chef’s kiss!
I have never seen an apple pie that looked like these. I've always had the lattice and crumb apple pies with a thicker filling.
Yeah these feel like something new entirely.
The focus of the video is how the apple filling looks with three different methods, so maybe the crust was done as simple as possible to save time instead of doing the usual lattice or strudel wrap for each. I agree that I have never seen it done quite like this though
@@MeriliremI think he stuck his weeny in there bro
OOOOOOOOOH BUDDDY removing the liquid and reducing it on the stove to a syrup is so beyond smart! I’ve always noticed that the apples rapidly lose liquid into whatever container I’m holding them in. I’ve never had a huge issue with it but I’m def gonna try this next time!
I ain’t gonna lie even though the last one looks the best I think I prefer the first one 😅
This really is premium content.
For my apple pies, I cut up between 4 to 6 apples, usually Macintosh and Empire apples, and then I add the sugar, flour and cinnamon with a splash of lemon juice. I add it directly to the pie crust and start baking it. It comes out perfect every time.
When I cut the apples, I do it one of two ways: 1) after peeling and coring it, I cut it into chunks or 2) I use a spiral peeler that cores and cuts the apples into a thin slice. Either method makes for some awesome pies.
Try bramley apples if you can find them where you live they're the true apple pie apple.
McIntosh are known to be the worst apples to use, because they go to mush! What Granny Smith or honeycrisp, or another tart style Apple that keeps its shape
I’ve gotten into the habit of precooking most of my pie fillings, and it’s honestly been such a game changer. I used to have either huge reductions like this or berry pies that wouldn’t thicken.
By prepping the filling you can perfect the main star of the dessert and ensure a better end product!
I've never had an apple pie before thanks to this video I'll finally make it tomorrow!
A few tricks if you make your own pie dough:
1. Don't overwork your dough, because you want to keep it from developping a lot of gluten (that'll make the dough shrink when cooked)
2. Using cold cubed butter is best in my experience. The multiple small bits will form nice crumbly and flakey pockets as the dough bakes. A food processor can work well for chopping and mixing the butter until they're the size of small peas. Smaller and you increase the risk to deal with #1
@@MsVilecatYou can always grate frozen butter. I do this with biscuits.
Thanks you guys:)
What kind of apples you gonna use?😮
I know it's a bit late but try get your hands on some bramley cooking apples they make a far superior apple pie
Your content always adds value. Love it
Congratulations on your new chapter in life 🎉
Love the comparison videos. Thanks for the explanations.
I like the first one because it holds ice cream the best
The all in one version but stuffing whipped cream inside it to fill it up sounds so delicious
hear me out: add some add a scoop of ice cream in that empty space and serve cut side up.
Oh, I'm definitely going to pre cook and make syrup next time, looks amazing.
I’ve been doing the reduced method for years. I sometimes simmer the peals for a while and reduce the liquid with some sugar. If the apple isn’t riddled with pesticides it’s absolutely amazing.
Love these videos man, super super helpful. Please keep posting whenever you have time 🙏🏾🙏🏾
One of the best things to come out of Britain. I say that as someone who doesn’t really like Apple pie.
That third method is pretty genius.
I have never in my life seen this much filling in a pie. Like not even half of this. Nor have I seen a crust be even half this height. What magical things are you baking here?
this reminds me of american pie
I was gonna ask who got frisky with the pies.
drove my Chevy to the levee but the levee was dry
Which happens to be Dutch =D
Oh... oh no
“Hey it’s the pie-f***er!”
Like how he shows different results depending on technique! Very informative…
I like pre-cooked personally. The filling just seems sweeter after the second cook.
I just make apple sauce for my apple pie.
@@nicholasneyhart396 I actually hate applesauce, but I've only ever had the jarred and canned stuff from the store. I love apple cider and apples in general though.
@@spartan1010101homemade applesauce is way better in my opinion
@@spartan1010101 Homemade is completely different
@@spartan1010101 I add a bit of apple cider vinegar and use a mix of green and red apples when I make my own applesauce. No added sugar in the applesauce, but I'll top it with coarse sugar and cinnamon after it's in a bowl. The tartness of the green apples and ACV are set off very nicely by the red apples (usually I go for gala, but whatever you prefer! I would suggest something with more taste and a nicer texture than red delicious though)
Love love love this!
Looks nice
Your channel is a godsend man you're like an encyclopedia
Man, making that reduced apple syrup and adding it to things sounds amazing! Like ice cream or like a breakfast pancake syrup or something!
I love this guys tips I’ve never seen the difference shown like this. The bread one was great too!
Ive never seen an apple pie like that before. Thats just a thin shell with a shit ton of apples in it. Very interesting. You have shown me something new i appreciate that.
McDonald’s?????
Saving this for me gran gran, thanks.
pls don't stop teaching us even i personally not a baker
i’m glad this got recommended to me now in lye october as apple season and the holiday season is starting!
Our family makes apple pie with the last method but we've never reintroduced the reduced apple juice afterwards.
We also use a streusel topping, which eliminates all possibility of crust collapse.
I LOVE a spiced oat crumble on top of apple pie!
I've never tried it with a streusel topping! It must be so good. I'll definitely have to try!! We usually do a lattice on ours.
Use the liquid it gives best flavor
@@borttorbbq2556it can make the crust soggy if you aren't careful though, plus a drier pie is better with ice cream (in my opinion)
Wait then what do you do with the juice after you went to all that effort to reduce it?
I’m so excited for your book 🎉
Not to mention reducing the liquid after macerating the apples, you amplify the flavor.
or you can thicken cider or apple juice while apples macerate. Then once ready, drain apples, mix, and assemble
Bro is the best motivator on yt🔥🔥
Keep it up
That's an American made apple pie for sure. Looks like someone already had some fun with it too! 😋 Yum
I really like the idea of cooking apples first then making the pie. I don't like biting into apple pie and it's hard (unless sliced VERY thin, otherwise doesn't cook right through). I like option 2
HE DOESNT MISS
I love the technical analysis! I'm subbed!
Damn I just watched all this dude's videos yesterday, and noticed that he hadn't posted in a month.
I must have inspired him to make a video by thinking that. So I hope you guys all appreciate the sacrifices I've made to bring you this video.
He had a child ❤
That reduction pie is pure love and i can nearly taste it , lol. thanks!
My favourite way is the last one because I like my apples crisp like you would have in the all-in-one, but like my pies full like in the pre-baked
I love the crust gap, frankly.
Reduced is hands down the best way, and the only way i've ever done it.
Benjamin. You the man!
Pre-cooked looks really good, but reduced looks the best. My husband likes to make a caramel sauce in the bottom of the cast iron skillet he's cooking the pie in before he puts in the bottom crust, and yes he does make it with a bottom crust. It's so yummy and one soggy bottom that I don't mind. 😁
I like to make the lattice crust on all my pies. So cute
Using the apples juice and reducing is brilliant. I use boiled cider, but this is so much easier.
💚 Thank you for your efforts. I really appreciate it. You are great!
Thanks so much for sharing this informative video.
Congrats on the baby!
I love the second one!
I NEED to try that last method!!!
I love apple pie, gotta make that some day its been so long since last time i made it
Same!
Do you have a good crust recipe? Is it like 2:1 (flour:butter) pinch of salt and a few tsps of ice cold water?
I love the cream cheese flavor in the rugelach dough, can you add that to apple pie crust?
I learned #2 but plan on trying #3! Thank you!
The last way is def the best! I mix the full portion of sugar and spices and let it sit, then separate the liquid and cook until it becomes like a caramel. Layer the apples in the crust, drizzle with the caramel and half way thru baking make sure to sprinkle a cinnamon sugar mix on the top crust to get some extra crisp caramelized goodness.🤤
I was going to try making apple pie again so im glad I came across this
Try adding some apple cider to the reducing liquid and then a 1/4 cup of farm stand apple butter when adding the liquid back to the apples.
I love this channel. Expose my shitty cooking methods and make me better!!!
I love apple pie sm🍎😍 thank you for the tips!
When I learned the reduce method a few years ago it was amazing! My favorite way to make apple pie
I love apple pie
Reduced looks like my favorite
I'm gonna try this for thanksgiving this year!
dude, that's an amazing tip!
This is brilliant! Will definitely be implementing this for apple pies moving forward.
Thank you so much😊
Ooooo! Thanks for this. The first pie always irritated me but I didn't know what to do about it.
Awesome- thanks 🎉
That last one is why my mom's apple pie is the only one I'll eat ❤
That's such a cool explanation! Although the last one looks like it's the tastiest, I would happily eat all three 😅
Amazing
Just in time for the holidays! 😊
I love you for this
I like the idea of doing the first method that leaves a gap, and then piping something that goes nice with apple into that gap. Maybe a cream or coulis.
The best method is whatever you have time for
I needed this
I just layer the apple slices on the bottom pie crust and then pour the syrup all over them before putting the top layer of the crust. It turns out alright
Wow.. Thank you ❤