Beth's Foolproof Apple Pie Recipe | ENTERTAINING WITH BETH - YouTube Entertaining With Beth

Learn how to make a foolproof American Apple Pie using my Top 10 Tips! This is a great pie recipe for Thanksgiving or any fall-themed occasion. #entertainingwithbeth #ThanksgivingRecipes #ApplePie ***TO PURCHASE CAST-IRON PIE PLATE CLICK HERE***https://amzn.to/2NOwaLH (This link goes to Amazon where I am compensated on products sold with no cost to the consumer) PRODUCTS FREQUENTLY USED IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT KitchenAid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! http://bit.ly/2tktWg8 MORE GREAT THANKSGIVING DESSERTS! French Apple Tart http://bit.ly/2NCxNgq Pumpkin Pie with Marshmallow Topping http://bit.ly/2CveFOH Easy Pear Tart http://bit.ly/2CuGB55 Apple Walnut Tart http://bit.ly/2yORoDO S'more Pie http://bit.ly/2S1GLGx THE 10 FOOLPROOF TIPS! TIP#1: Refrigerate dough at least 3 hours to avoid shrinkage while baking TIP#2: Use cornstarch as your thickener TIP#3: Use the right apples. Granny smith! Otherwise too much juice, too watery TIP#4: Sprinkle the bottom of the crust before adding apples to avoid soggy bottom syndrome TIP#5: Freeze pie 5-10 mins before baking to also avoid shrinkage TIP#6: Brush very lightly with egg white for best color, before baking TIP#7: Bake at 375F. Perfect temp for slow, even browning and ability to cook the apples. And at this temp no need to cover the crust with a pie shield TIP#8: Add a sprinkling of Tubinado sugar at 35 mins mark for even browning TIP#9: Do not remove from oven until you see the juices bubbling (this means the cornstarch is activating and creating a syrupy congealed filling) TIP#10: Make pie the day before serving to allow to rest 24 hours to set. BETH’S FOOLPROOF APPLE PIE RECIPE Serves 8 (Print Recipe + Tips Here:http://bit.ly/2yKbLCZ) INGREDIENTS: 2 ½ cups (300g) all-purpose flour 3 tbsp (38g) sugar ½ tsp (2.5ml) salt 1 cup (240g) butter, diced ½ cup (120ml) ice water Filling: 7 cups (1050g) sliced Granny Smith apples ¾ cup (150g) white sugar ½ tsp (2.5ml) cinnamon ¼ tsp (1.25ml) nutmeg 1 tbsp (15ml) fresh lemon juice 2 tbsp (15g) cornstarch + 2 tsp (10ml) for sprinkling 1 tbsp (15g) butter, diced Garnish: 1 Egg white A sprinkle of raw turbinado sugar METHOD: Place flour, sugar salt in a food processor and pulse until combined. Add butter and pulse until a coarse meal forms. Add water and pulse until a dough forms. Divide dough into 2 equal sized balls, flatten into disks and wrap in parchment paper. Refrigerate 3 hours or overnight. For the filling, combine apples, sugar, cinnamon, nutmeg, lemon juice and cornstarch. Toss to combine. Preheat oven to 375F (190C) Roll out 1st dough ball into a large circle, using your pie plate as a guide. Circle should be at least 3 inches wider than the bottom of your pie plate to accommodate a deep dish pie. Fit dough into bottom of plate. Sprinkle the bottom of the crust with 2 tsp of cornstarch to coat the bottom and serve as a “moisture barrier”. Add filling. Pack filling down to an even layer making sure there are no large air pockets. Roll out 2nd dough to an equal sized circle. Place on top of pie, adjust so circles roughly line up, then trim dough with kitchen shears all the way around pie so only a 1-inch over hang remains. Fold edges under ½ inch (13mm). Crimp dough to seal. Place pie in freezer for 5-10 minutes to firm up. Before baking cut 4 large slits and 4 small slits (in between the large slits) in a start-burst pattern in the center of the pie to allow steam to escape. Lightly brush top of pie and crust with egg whites. Place pie on a cookie sheet. Bake pie for 35 mins, then sprinkle turbinado sugar on top. And continue baking for 20-25mins more until pie is golden brown and juices are bubbling. NOTE: Allow pie to rest for 24 hours at room temperature before serving. This will allow pie to fully set and congeal. To serve, place in a 300F (150C) oven for 15 minutes to serve warm, top with vanilla ice cream. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Beth's Foolproof Apple Pie Recipe | ENTERTAINING WITH BETH - YouTube
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