Apple pie, one of America's most iconic foods, is as popular as turkey on Thanksgiving. The dessert has been in existence longer than the USA, according to Food52. Originating in England, the first apple pie recipe appeared in the early 14th century. It eventually spread across Europe as France and the Netherlands added their own influences to the pie.
The thought of making an apple pie from scratch can seem intimidating, but it’s easier than you might think. Have you ever heard that saying "it's easy as pie"? Well, it really is that easy. Here are the basic steps to bake your own pie from scratch:
There are several types of apples, more than 100 varieties in the USA alone, so picking the right apple can be daunting. Some have a strong tart flavor such as the Granny Smith, but the Red Delicious can loose its flavor after baking. Here are a few recommended varieties of apples to use in making a pie:
The foundation of a pie is as important as the filling. There are only four ingredients, so it's an easy task. Be sure to keep your hands and the ingredients cool. The less you mix the mixture, the flakier the crust will be.
Homemade pie filling is easy to make, it just takes a little patience when cutting and slicing the apples. They will taste so much better then the precooked, store-bought filling. Put on some holiday music and begin.
Roll out the crust and pile in the apple filling. Dust your hands with flour to prevent the dough from sticking. And pile those apples high, they will reduce in size while baking.
Between Steps 2 and 3, you can consider baking the bottom crust. The technique called blind baking can prevent the crust from becoming soggy. While the wax paper covers the dough, you fill the pie plate with dry beans or some other weight and bake at 425 degrees Fahrenheit for 15 to 20 minutes, or until lightly golden. Then add the filling and continue following the recipe.
If you don't feel like making your own crust, you can swap with store-brought dough and follow the instructions on the label.
Bake at 400 degrees Fahrenheit for one hour, 15 minutes or until the pie appears golden brown and apple juices bubble out through steam slits. Tip: Put some aluminum foil on the bottom rack of the oven to catch any drippings that might overflow from the pie.
Let it cool for a few hours. This will allow the filling to thicken, which will prevent it from pooling after it is sliced.
Lucky enough to have extra pie? Here's how to store it:
Room temperature: Store in an airtight container or wrap tightly in plastic wrap. Lasts up to three days at room temperature.
Refrigerator: Store in an airtight container or tightly wrap in plastic wrap. Lasts up to five days.
SOURCE U.S. Apple Association; Delish.com; Family Circle Magazine; New York Apple Association
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Easy as (apple) pie: What apples are best? How long to cook? A step-by-step guide to the perfect pie - USA TODAY
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