Gather all dough together, with a pastry scraper if you have one. For single-crust pie or tart, press into a ball, then flatten into a 5-inch disk.
For a double-crust pie, divide in half, and then flatten each into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap each disk in plastic wrap and refrigerate until firm, at least one hour. A deliciously unfussy and relatively healthy apple cake recipe.
Red-skinned apples punctuate a buttermilk batter and a final sprinkling of sugar before baking lends a nice top crust. Skip to content Cookbooks logo. Instant Pot. High Protein. Gluten Free. Follow Instagram. If I had to guess I'm not actually going to count I would say the most popular searches on this site are for the following: -vodka for infused vodka recipes -gelato -muffins -cheesecake -potatoes -chocolate chip cookies -pumpkins -brownies -blueberries -and you've also been diligently searching for apple recipes as well, hence todays recipe choice.
If you want to download a document with a big chunk of my recent search queries, you can click here k Roll out remaining piece of dough on lightly floured surface into an inch round. Basic Pastry Dough Makes enough for a single crust 9-inch pie or a 9- to inch tart, or for a double crust 9-inch pie. Cook's note: The dough can be refrigerated for up to 1 day. Print Recipe. October 20, permalink icon. If you make this recipe, I'd love to see it - tag it cookbooks on Instagram!
Share this Related Recipes. Unfussy Apple Cake A deliciously unfussy and relatively healthy apple cake recipe. Older Posts. It will help you heal completely. Hi Joanne! Thank you so much for being so sweet and encouraging! Pie crust scared me too, for a long time. Once I finally mastered it, it felt so good! I hope you have a lot of success with it! My guess is, the Food Network is trying to cater to men. But I tend to think that if a man is into food, and willing to watch a channel devoted to it, then he can get into a recipe show without it having to be like a big mean fight.
I love the tutorial, it will be so so helpful for me. I think I am finally back on track now! I know I said that a few times over the last couple weeks but now I really think I am. I love that! This method works so well for me. Thanks so much Consuelo! So glad to see you back in action Allie- I missed you there! And omg, I so agree with you about the game shows. The world does NOT need another cooking competition, contrary to what these channels believe!
Lol… Thanks so much for the sweet and encouraging words, dear! This pie crust looks amazing Allie! Thanks Kelly! All of your caring and concern has meant so much these last few weeks! Poor Allie! I feel the same way about the Food Network. Lol — I meant a ten foot pole! Time to leave work and go home! I was terrified of pie crust for the longest time. About 2 years ago I saw a post on Bake at where she folded the dough before rolling it out, and from there it just clicked. I started with her recipe and then over time it evolved.
It never fails me now. The olive oil worked great and the flavor was barely perceptible.
Gluten-Free Pies - Cooking Light
We need to start a movement! I am happy to say that my crust has only butter no transfats but I love how flaky your crust is with the olive oil!! That is now on my list of things to try, since I have finally figured out how to even make a crust. Oh and I totally agree, I hate what they have done to Food Network. I just want to watch nice sweet shows about cooking and learn something.
I do not need to be entertained, and watching people scream at each other is NOT entertaining!! Have a wonderful weekend, Lisa. Who wants to get all stressed out at the end of a long day??? I just want to zone out and watch something lighthearted at night! It tasted every bit as good as always, but I felt so much better about avoiding all the partially hydrogenated gunk. Allie, not only am I going to feature you with this recipe this weekend at the Show Stopper Saturday link part…but I am printing this off and putting it in my Thanksgiving menu planner.
Always about trying to make everything from scratch…and this crust recipe is going to rock! Thank you for sharing with all of us! Oh, wow, Gloria! Thank you so much for the feature and I wish you lots of success with your scratch-made pies! Happy Thanksgiving! You can always learn too much by going through comments :. Thank you in advance and yes..
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My pleasure, Hala! Maybe my palate is just dull, or maybe because the amount is so small and the other ingredients have a bolder flavor that outshines it. I really think that any kind of oil would work equally well, so unless you really have an aversion to a strongly flavored oil, I say go for it! I do a crust very similar to this one — mine is all-butter, but the way I get it super flaky is by freezing the butter and grating it in with a cheese grater! I also smash and fold it a bit the way you do here.
Here, here! The folding is magic though, right? Pingback: Pie Perfect! Everyday Chintz. Aw, thank you Margaret Anne! Was looking for an easy yet delicious pie crust and I remembered your recipe and so glad I found it today!
Getting ready to make a cherry pie! Actually I want to make cherry plus cream cheese and fill little separate pastries or something like that. Any suggestions?! Ooh yum! Yes I do have a suggestion. I did some recently and loved them! Have fun and enjoy, Christina!
I am so glad I found this pie crust recipe, just in time for Thanksgiving — I have a quick question — You mention to fill the pie shell with desired filling and refrigerate for an hour, would that change the baking time for the filling recipe? Or could I skip that step and just put it straight in the oven after I make the filling? Hey Brittany! Sorry for the confusion- I actually meant to refrigerate the crust for an hour before rolling it out and placing it in the pan.
Does that make sense? What an awesome idea! I used this recipe yesterday when making a rhubarb pie. It turned out wonderful. Thank you so much!!! Hello, Allie. Could you please let me know what you would recommend for recipes like these? I have a great suggestion for you Eliza! And also the recipe calls for a cold unbaked pie crust. Should I prick the bottom before I put the unbaked crust in the fridge while making the filling? Thanks Michelle In the video the lady did not prick the bottom of the pie crust before she put the filling into bake in the oven.
Hi Michelle! That sounds delicious! I would follow the recipe if I were you. If you want a neutral flavor for your crust you can just use a neutral oil like vegetable oil or canola oil. Good luck and enjoy! I like he idea of adding some shortening but I can confused where i add it. Do I cut the butter and do half and half.
Pear Ginger Crumble Pie
Or do I use the shorten to replace the oil? I personally do not like baking with shortening, so I created this shortening-free version. I got confused. Roll the dough quarter-inch, fold is like a letter, fold into thirds again. Does that mean I roll it out to another quarter inch and then folded in thirds again and then fold in thirds again and then roll it again? Basically you just roll and fold a few times to create layers in the dough. I could swear that this recipe simply perfect homemade pie crust had a short 2-minute video PLUS a full-length demo video. But now all I find is the short one.
Is the long one accessible somewhere? In the short video the plastic wrap looks so easy to work with. What plastic wrap do you use? Hey Steve! I think you might be right about that- I did do a live recipe demo of this one, so maybe I had it embedded in the post at one time? And yes! Everyone loves this pie. This was a big hit at my boyfriend's family for thanksgiving. I substituted some of the figs for dates, which was nice but didn't really make much of a difference.
I also added extra cornstarch, as recommended. I should have added more because a ton of liquid spilled out in the car on the way over. The filling was delicious but it was messy and didn't hold together well. Almost more the consistency of a fruit salad than a pie filling. Tasted great, but be prepared for messy serving.
I overfilled, also as recommended, and was really nervous when it came out of the oven still huge. However, by the next morning it had deflated some and was much more manageable. I also used my own family crust recipe so I can't comment on that part. The topping also tasted great. Overall, a good recipe that I will certainly keep for the future. Absolutely amazing! Love the addition of the figs and cranberries. I can see why a spring-form pan was needed! One of the best pie crust recipes I have ever used and I've used a ton. It gets the ratios just right for a perfect flaky crust.
Also, I substituted frozen sour cherries for the cranberries and pecans for the walnuts and my family absolutely went crazy over how delicious this pie turned out. This just became our favorite pie ever! I made this recipe based on its rave reviews. I thought it was okay, but not really worth making again. I didn't really get why it has to be made in a springform pan. I was afraid that it would fall apart if I took the sides off. If I made it again, I would just do it as a fruit crisp in a baking dish and skip the bottom crust.
This pie was an absolute hit at Christmas Eve Dinner--delicious. I only have one springform pan, and it was being used for cheesecake. I used two deep dish pie pans and made a little extra dough and crumble, the filling was plenty for two pie pans.
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I am glad I made two pies because my sisters who don't usually eat desert picked at the pies all night and then asked me to bring the leftovers to Christmas Dinner. I followed the recipe exactly with the exception of adding extra cranberries. This pie was fantastic! Perfect way to end Thanksgiving dinner.
Deep-Dish Winter Fruit Pie With Walnut Crumb
I made this with 2 large granny smith apples, 4 bosc pears, figs and slightly more than a cup of cranberries. I added some cardamom to the corn starch and sugar. I used a pre-made pie crust to save time and effort and i don't regret that decision for a second.
I changed the crumble topping to 1 stick of butter and added a cup of oats. I had too much fruit even after mounding it, but it was fine to snack on while we spent the afternoon cooking and baking. I baked this for 70 minutes on with convection, which was the perfect amount of time.
I made this pie for Thanksgiving. Have to love figs because the figs stood out. I may try making again without the figs and adding more cranberries. The crumble topping was really good. The pie crust was really easy to work with but I added closer to tbsp water before it came together. The only change I made was the crust I used Trader Joe's to save time.
Do not omit the figs as others have suggested. I thought they added a wonderful flavor as did all the different fruits. Only change I will make this year, since I will definitely be making it again next week for Thanksgiving, is to increase the cranberries. This is a fabulous recipe! I tried it with sweetened dried cranberries and it was just great!
The pie crust and topping can be made ahead of time the night before. Was a big hit with everyone! This was good but I have some suggestions for next time. I'd pre-bake the crust so it'd have a richer taste, and I'd omit the figs - they seem out of place with the other fruit. The crumb topping was delicious, though. I made it as a crisp, doubled the fresh cranberries, and served warm with vanilla ice cream. I think this recipe would work well with almost any pie-friendly fruit.
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