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  • - Hey everyone, it's Natasha of Natashaskitchen.com.

  • And today I'm gonna teach you how to make

  • what is probably the most iconic pie of all time.

  • It is a homemade apple pie.

  • This one is loaded with apples.

  • Now the process is a little different and it'll surprise you

  • but you're going to love the results.

  • So let's get started.

  • We'll start with the sauce for the filling.

  • Place a medium saucepan over medium heat

  • and melt an eight tablespoons of unsalted butter.

  • Stir in three tablespoons of flour and let that simmer

  • for about a minute whisking constantly.

  • Next, whisk in 1/4 cup of water and 3/4 cup of sugar.

  • Bring that to a boil then reduce the heat

  • and continue simmering for about

  • three minutes stirring occasionally.

  • This sauce is the secret ingredient.

  • It literally takes less than five minutes

  • but will transform your pie.

  • When it's done,

  • it'll have a light caramel sauce consistency.

  • Take it off the heat and let it cool

  • while you prep your apples.

  • You'll need six to seven Granny Smith apples

  • or you can use your favorite tart crisp apple.

  • All of the apples together weighed two and a quarter pounds.

  • Peel all of your apples then cut them in a half

  • and remove the course.

  • To remove the course you can either use a small paring knife

  • or an apple coring tool, or you can use a melon baller

  • like this one and I'll leave a link to this in the notes.

  • Once the apples are all peeled and cored thinly slice them.

  • You should get about seven cups of thinly sliced apples.

  • Transfer the apples to a large mixing bowl

  • and sprinkle the top with one and a half teaspoons

  • of ground cinnamon.

  • Stir to evenly coat the apples with cinnamon.

  • Next, add all of that sauce that you made earlier

  • and make sure you get every last drop.

  • Stir in the sauce to coat the apples

  • and I'm telling you it's so worth it

  • to spend the extra five minutes to make this sauce,

  • for the most incredible apple pie filling.

  • I'm using our favorite homemade easy all butter pie crust

  • that I've been chilling in the refrigerator.

  • This pie crust is incredible and I will leave a link

  • to the video tutorial in the notes.

  • Sprinkle your work surface generously with flour

  • and roll out your first pie crust.

  • Roll that first crust to about a 12 inch diameter circle.

  • If you find the dough is sticking to your rolling pin,

  • sprinkle on just a little more flour.

  • The easiest way to transfer this into the pie pan

  • is to wrap it around your rolling pin gently

  • and use a food scraper to loosen the dough

  • in case it gets stuck to the surface.

  • Now simply unwrap it into a clean pie plate.

  • Mold that gently into the plate

  • and you should have a little bit of dough

  • hanging over the edges.

  • Add all of the apple mixture

  • mounting it slightly in the center.

  • And be careful not to get the feeling

  • on the edges of the dough

  • which will make it difficult to seal.

  • Set that aside, then roll the second crust

  • on a floured surface,

  • but this time just to about an 11 inch round circle.

  • I found that if you push the edges in like this,

  • it'll roll into a much more even circle,

  • which is important because we're going to be making

  • strips out of this for the lattice topping.

  • Also, if you're curious,

  • this is called a French rolling pin, and it is my favorite.

  • I will leave a link to this in the notes.

  • Using your favorite pizza cutter,

  • cut 10 even thickness strips.

  • Making a lattice topping is easier than you think.

  • Take one of the long strips from the center

  • and place it across the middle of your pie.

  • The first five strips should be in one direction

  • across your pie with the longer strips in the center

  • and the shorter ones towards the edges.

  • Peel back the second and fourth strips

  • and place one large strip down the center.

  • Now peel back the alternating strips

  • and add another strip of dough.

  • Continue doing this on the right and then the left

  • until all of your lattice is complete.

  • Place any remaining scraps of dough

  • around the edges of the pan where needed.

  • Tuck the excess pie dough into the pan around the edges.

  • Once all of the edges are tucked in,

  • you can crimp or flute the edges of the pie dough.

  • And this process is so easy

  • but will make your pie look super fancy.

  • Push the dough in with one finger on one hand

  • and pinch around it with two fingers on the other hand.

  • Pat the edges down slightly

  • so that they don't brown too much in the oven.

  • Next beat together one egg and a tablespoon of sugar

  • and brush that egg wash generously

  • over all of the surface of the dough.

  • This will add a beautiful color

  • to your pie while it's baking.

  • Transfer that to the center of a preheated oven

  • and bake at 425 degrees Fahrenheit for 15 minutes.

  • Without opening the door,

  • reduce the heat to 350 degrees Fahrenheit

  • and continue baking another 45 minutes

  • or until the apples are soft and the filling

  • is bubbling through the vents at the top.

  • Oh, pie.

  • Sweet apple pie.

  • You will not believe how good my kitchen smells right now.

  • And once this comes out of the oven,

  • you want to give it at least an hour to rest,

  • you want those apple juices to thicken up.

  • So that way when you cut into it,

  • it doesn't slide all over the place

  • and you won't burn your mouth.

  • That's important.

  • Been there, done that.

  • Okay, so we're gonna let this rest.

  • (upbeat music)

  • All right, our pie has been resting, it's just barely warm.

  • And honestly that's the hardest part is the waiting

  • because you just want to jump right in

  • and do the taste test.

  • But that's exactly what we're going to do right now

  • because we have been patient for long enough.

  • Okay, so big slice for me, here we go.

  • Okay, that is a big piece.

  • But that doesn't surprise you, right?

  • You've watched enough of our videos.

  • Okay, here we go.

  • Yum!

  • And you can see the slice holds together.

  • It's not sliding apart, this filling is amazing.

  • Okay, lets get that on to our plate.

  • I'm really excited.

  • This is the pie that everyone needs to make this autumn.

  • It looks fantastic.

  • Okay, cool.

  • Let me taste it first.

  • That is worth every second.

  • Fantastic.

  • Just that little bit of cinnamon

  • really amps up the apple flavor.

  • And I love this sweet tart apples,

  • they're perfectly sweetened.

  • This is wonderful.

  • And to be very honest,

  • I love the crust just as much as I love the filling.

  • I mean it's flaky, buttery, really easy to make.

  • And make sure that you watch our video

  • on how to make this crust.

  • Super simple, just a few ingredients, but wow.

  • It is just like pastry perfection.

  • Alright, we have some very important taste testers

  • and these guys are the real deal.

  • They know a good apple pie when they eat one.

  • Come on, guys.

  • Come on, come on, come on.

  • And they're cute too.

  • Okay, here, dig into the pie, babies.

  • You need some help?

  • Oh, you got this.

  • You should give yourself enough time to breathe there, pal.

  • What do you think?

  • Is that a thumbs up?

  • You Love it?

  • If you guys are just as excited about fall baking as I am,

  • check out one of our all time favorite recipes

  • right over there, such a treat.

  • And don't miss our pie crust recipe.

  • The same crust we used here, right over there.

  • It's sure to become a new favorite.

- Hey everyone, it's Natasha of Natashaskitchen.com.

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あなたが必要とする唯一のAPPLE PIEレシピ (The Only APPLE PIE Recipe You'll Need)

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    林宜悉 に公開 2021 年 01 月 14 日
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