Indulge in the irresistible symphony of flavors presented by Angela Nilsen's Ultimate Apple Pie. This quintessential dessert embodies the essence of fall's harvest, capturing the sweet and tangy essence of apples enveloped in a flaky, buttery crust. The recipe offers two tantalizing variations: a classic version featuring a traditional lattice top and an innovative Rustic Apple Tart boasting a free-form design. Both creations promise a delectable experience, ensuring that every bite is a harmonious blend of textures and flavors. With step-by-step instructions, helpful tips, and stunning visuals, this recipe guide will empower you to create a masterpiece that will leave your taste buds in awe. Embrace the joy of baking and embark on a culinary journey that culminates in the ultimate apple pie experience.
Check out the recipes below so you can choose the best recipe for yourself!
ANGELA NILSEN'S ULTIMATE APPLE PIE
This is from BBC Good Food Magazine It's my apple pie recipe of choice. It's my apple pie recipe of choice. Keeps my husband happy too. Serve with whipped cream or vanilla ice cream.
Provided by Ppaperdoll
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Line a large baking sheet with a layer of paper towels. Quarter, core, peel and slice apples quite thin (about 5 mm thick) and lay onto paper towels. Set another layer of paper towels on top, to absorb any liquid. Set aside.
- For pastry, beat 225 g butter and 50g sugar in a large bowl until just mixed. Add one whole egg, and one yolk (reserve white for later). Beat together for 1 minute. Work in flour with a wooden spoon, 1/3 at a time until it starts to clump together, then mix in the rest with your hands. Form into a ball and wrap with plastic wrap. Chill dough 45 minutes.
- Mix 140g sugar, cinnamon, and flour in a large bowl.
- Once pastry has chilled, heat oven to 170 degrees Celsius Lightly beat egg white with a fork. Cut off one third of the pastry and keep it wrapped while you roll out the rest.
- Line a 20-22 cm pie dish with pastry, leaving a slight overhang. Roll remaining third to a circle about 28cm (to cover, with a couple of cm.s to spare).
- Pat apples dry with kitchen paper. Tip apples into bowl with cinnamon-sugar mixture and toss through. Pile high into pastry-lined pie dish.
- Brush a little water around the pastry rim and lay pastry lid over the apples, pressing edges together to seal. Trim edges with a sharp knife and make 5 small slashes on top of lid to allow steam to escape.
- Brush pie with egg white and sprinkle with sugar. Bake 40-45 minutes until golden.
- Sprinkle with more sugar and serve warm with ice cream or cream.
Nutrition Facts : Calories 585.8, Fat 24.7, SaturatedFat 14.9, Cholesterol 113, Sodium 181, Carbohydrate 85.2, Fiber 4.6, Sugar 37, Protein 8.1
ULTIMATE APPLE PIE RECIPE
We found the ultimate apple pie in the most unexpected place. When customers walk through the door of Buxton Hall Barbecue in Asheville, North Carolina, they are greeted not just by the sweet smell of smoke of whole hogs cooking over oak and hickory wood, but also by "the pie table". Ashley Capps, the pastry chef behind the restaurant's in-house Buxton Hall Bakery, crowns the long table's vintage stands with flavors like Caramel Walnut Chess and her sell-out hit Banana Pudding Pie. Capps' developed the Ultimate Apple Pie to include fresh and dried fruit along with apple butter for a deep flavor and engaging texture. This recipe is perfect for fall, but even better on Thanksgiving. Bake a few different pies this year and set up your own pie table.
Provided by Southern Living Test Kitchen
Categories Pies
Time 8h15m
Yield Serves 8
Number Of Ingredients 23
Steps:
- Prepare the Flaky Pie Dough: Line a small metal or plastic bowl with aluminum foil. Place 6 tablespoons butter in a small heavy saucepan; cook over medium, stirring constantly, until butter begins to turn golden brown, 6 to 8 minutes. Remove from heat; immediately pour butter into prepared bowl. Freeze until butter has solidified, about 1 hour. Lift foil from bowl; remove foil from butter, and cut into small pieces.
- Stir together flours and salt in a medium bowl. Sprinkle browned butter pieces and cold butter pieces over flour mixture. (Do not mix into flour.) Place bowl in freezer 10 minutes.
- Remove from freezer. Using your hands, pinch and smear butter pieces into the flour mixture to evenly distribute. (Return bowl to freezer for 10 minutes if butters begin to soften.)
- Add 1⁄2 cup cold buttermilk, and stir just until dough begins to come together, stirring in more buttermilk, 1 tablespoon at a time, if needed. Dough should be dry and formed into a mass; pieces of butter should be visible.
- Divide dough in half. Press each half into a round, flat disk; wrap in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
- Remove 1 dough disk from refrigerator and unwrap. Roll dough into a 13-inch circle on a lightly floured surface. Fit dough into a 9-inch pie plate, making sure dough is evenly draped with no stretching or pockets. Place pie plate in refrigerator.
- Remove remaining dough disk from refrigerator and unwrap. Roll dough to 1⁄8-inch thickness on lightly floured parchment paper. Cut into about 8 (1-inch-wide) strips. Transfer dough strips, with parchment paper, onto a large plate or baking sheet, and chill until ready.
- Prepare the Filling: Stir together apple slices, dried apples, butter, and apple butter in a large skillet. Cook apple mixture over medium-high, stirring often, until apples are tender-crisp, 10 to 15 minutes. Remove from heat. Add lemon juice, orange zest, grated ginger, and vanilla. Gently stir to combine. Sprinkle cinnamon, nutmeg, cloves, and cardamom over apple mixture, and gently stir to combine. Sprinkle with brown sugar, flour, and salt, and gently stir to combine.
- Spoon Filling into chilled pie shell. Arrange dough strips in a lattice pattern on top. Trim excess dough, and discard. Press edges with a fork or crimp by pinching with your fingers to make a decorative pattern. Freeze 20 minutes.
- Preheat oven to 425ºF. Brush crust with beaten egg, and sprinkle lightly with demerara sugar. Bake in preheated oven 15 minutes; reduce oven temperature to 350°F, and bake until Filling is bubbly and crust is golden brown, about 45 more minutes. Cover pie with aluminum foil after 30 minutes to prevent overbrowning. Let cool completely (4 to 6 hours) before slicing.
DEEP-DISH APPLE PIE
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield One 9-or 10-inch pie
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
- Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
- Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
- Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
CLASSIC APPLE PIE
In this very classic, cinnamon-scented pie, the apples are sautéed in butter before they're piled in the crust, ensuring that they're tender but not mushy. Use firm, crisp apples here, preferably all one kind so the slices cook evenly. Honeycrisp, Golden Delicious, Ginger Gold and Granny Smith apples are good options. (Honeycrisps will give you the sweetest pie, while Granny Smiths the most tart.) If using a glass or ceramic pie pan, consider parbaking the bottom crust. Glass doesn't conduct heat as well as metal, so the crust may not cook through if you don't parbake.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Melt butter in a large skillet set over medium-high heat and add apples to the pan. Stir to coat with butter and cook, stirring occasionally, until the butter is evenly distributed, about 1 minute.
- In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
- Lower heat to medium and cook until apples have softened completely but still hold their shape, about 17 to 25 minutes. (Some varieties cook more quickly than others.)
- Sprinkle cornstarch evenly over the apples and continue to cook, stirring occasionally, until the apple mixture comes to a simmer and thickens slightly, about 2 minutes. Remove pan from heat, and stir in lemon juice and zest. Allow apples to cool completely (spreading them onto a rimmed baking sheet speeds this up). Apples can be prepared up to 24 hours ahead and refrigerated.
- On a lightly floured surface, roll half of the pie dough into a 12-inch circle. Transfer dough to a 9- or 10-inch metal pie plate, trimming it to leave a 1/2-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.
- When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
- Roll out the remaining dough on a lightly floured surface to a 10- to 11-inch circle. Remove pie crust from freezer and add the cooled filling in an even layer. Cover apples with remaining dough. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. (Using a fork might be easier if the bottom crust is too cold to crimp.) Brush the top of the pie with cream, milk, or some beaten egg, then sprinkle lightly with sugar if you like. Using a sharp knife, cut some steam vents in the top of the crust.
- Place pie on the hot sheet pan and bake for 20 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. The pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
ULTIMATE APPLE PIE
Try our classic Bramley apple pie with homemade shortcrust pastry. Simplicity is key to this traditional dish which makes for a comforting family pudding.
Provided by Angela Nilsen
Categories Dessert, Dinner, Treat
Time 2h30m
Number Of Ingredients 9
Steps:
- Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
- For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
- After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
- Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.
Nutrition Facts : Calories 695 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.79 milligram of sodium
Tips:
- Use a variety of apples. This will give your pie a more complex flavor and texture. Some good options include Granny Smith, Honeycrisp, and Braeburn apples.
- Peel and slice the apples thinly. This will help them to cook evenly.
- Add a little bit of lemon juice to the apples. This will help to prevent them from browning.
- Use a good quality pie crust. You can either make your own or buy a pre-made one. If you're making your own, be sure to use a recipe that results in a flaky crust.
- Don't overfill the pie crust. You should have about 1 inch of space between the top of the filling and the rim of the crust.
- Bake the pie at a high temperature for the first 15 minutes. This will help to set the crust and prevent it from becoming soggy.
- Reduce the temperature to 350 degrees Fahrenheit for the remaining baking time. This will help to prevent the pie from overcooking.
- Let the pie cool for at least 1 hour before serving. This will give the filling time to set.
Conclusion:
Angela Nilsen's Ultimate Apple Pie is a delicious and classic dessert that is perfect for any occasion. With its flaky crust, tender apples, and sweet filling, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try.
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