![]() Drizzle over flour mixture stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Add butter and shortening rub in with fingertips until coarse meal forms. It's unreal.Mix flour, salt, and sugar in large bowl. This lets you achieve the perfect apple filling consistency and flavor. Next, add water and sugar to create a caramel-like sauce that you mix with the apples. ![]() To make the filling, first melt the butter on the stove then whisk in flour, which helps to thicken the apple filling since apples release liquid when baking. ![]() Making the apple filling on the stove is a game changer! Then scoop your tablespoon measure into the glass, making sure you only scoop water and not ice. For cold water, I recommend filling a glass with water and adding ice. To ensure cold ingredients, remove your butter and shortening from the refrigerator when you're ready to use them. Otherwise, you'll end up with crunchy pie crust. Having these chunks of cold butter and cold shortening throughout the pie crust is what creates tender, flaky layers of crust as the pie bakes. When making a pie crust, it's best to use cold ingredients to prevent your butter and shortening from melting before the pie bakes. Use cold butter, cold shortening, and cold water. The best of both worlds! You can use butter flavored shortening or regular unflavored shortening. Shortening helps to create the flakey pie crust everyone loves, and butter adds the delicious flavor we all crave. I like to make pie crust using both vegetable shortening and butter. It prevents your dessert from tasting overwhelmingly sweet. As well, salt is an essential ingredient when baking with sugar. This prevents the apples from turning brown, and adds a bright, citrusy flavor to balance out the sweetness of the apples and sugar.Ĭinnamon. I like to use a combination of both granulated and brown sugar. You'll need flour for both the crust and to thicken the apple filling. All-purpose flour is best for this recipe. Most times, I use butter flavored shortening, but regular unflavored shortening works great, as well.įlour. Shortening helps to create a flakey crust because it doesn't melt as easily as butter, creating tender layers in the pie crust as it bakes. I like to use a combination of butter and shortening for my pie crust. Because what's an apple pie without lots of butter? Not one I want to eat! For this recipe, you'll need cold butter for the crust, room temperature butter for the streusel crumble, and more butter (any temperature) for the apple filling. As well, I don't feel that the amount of salt in the butter is enough to ruin baked goods. I know it's kind of frowned upon, but I always have salted butter on hand, making it much more convenient. ![]() I almost always use salted butter for everything, including baking. I just recommend trying to pick an apple that isn't too soft, because no one wants a mushy pie.īutter. A good baking apple is Granny Smith apples, but again, you can't go wrong with any apple really. The tartness of the apple will balance out the sweetness of the pie. You can really use any apple for this recipe, but I recommend an apple that is more tart. Secondly, I have a hard time deciding between whether I want a pie with a streusel crumble topping or a traditional pie with crust topping, so why not make a damn good pie that has both? So I did! Best Apple Pie Ingredients.Īpples. I like to enjoy a piece of crust and apple filling in every bite. I love a good crust to apple filling ratio. This recipe is foolproof.Īlso, you're probably wondering what I mean by Triple Crusted Apple Pie. Even better, this prevents you from ending up with a soupy pie filling. The secret? Melting together butter and sugar on the stove to create an almost caramel-like sauce that coats the apples beautifully. I wanted to create an apple pie that could compete with a bakery apple pie, and I did just that! Nate had one bite, and his exact words were, "this tastes like it's from a bakery!" Mission accomplished. But, apple is a close second, especially this apple pie!! And if I had to pick my favorite pie, it would actually be blueberry. What's Thanksgiving without apple pie? I've always been a fruit pie person, which means I prefer apple pie over pumpkin or pecan. This delicious apple pie tastes like it's from a bakery, and has the perfect crust to apple filling ratio! A buttery, flakey crust with caramel-like apple filling, and a streusel crumble topping, all sealed under a beautiful, but easy, lattice crust.
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