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How to make an Apple Pie

How to make an Apple Pie. Three Styles of Pie Crusts. Pie shell baked separately and filled later pricked crust Filled with creams/pudding Single crust pie bottom crust and filling baked together Ex: pecan and pumpkin Double crust pie bottom crust, filling, and top crust baked together

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How to make an Apple Pie

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  1. How to make an Apple Pie

  2. Three Styles of Pie Crusts • Pie shell • baked separately and filled later • pricked crust • Filled with creams/pudding • Single crust pie • bottom crust and filling baked together • Ex: pecan and pumpkin • Double crust pie • bottom crust, filling, and top crust baked together • Ex: fruit pies

  3. We will be using a Double Crust

  4. On DAY 1 you will… • Prepare pastry • Cover dough tightly and refrigerate • Measure out all dry ingredients • Cover dry ingredients and label

  5. Understanding Pie Dough • Pie crusts are made from four basic ingredients: flour, fat, salt, and water • Flour gives structure to the pastry • Fat makes pie tough because it causes gluten development in flour • Fat adds flakiness because it separates the layers of gluten • Oil and margarine are the two most common fats used to make pie crust • Oil makes pie crust mealy and tender rather than flaky and tender • Water provides moisture to help gluten form and produces steam for flakiness

  6. The four main ingredients in pastry, and their function. • Flour gives structure • Salt enhances the flavor • Fat provides tenderness • Liquid holds the dough together, and provides moisture

  7. Day 1- Prepare Pastry Dough 2 ½ c. flour 1 tsp salt 1 tsp sugar 2 sticks COLD unsalted butter, cut up ¼ c. ICE water

  8. Fat particles shown here in yellow, and flour is brown. In a pie crust pastry, the fat is distributed in pieces throughout the flour.

  9. As the dough is rolled out, the fat and flour become layered together. As the pie crust bakes, the fat layer melts away and air pockets form in their place. The new layers of air pockets plus the flour layers form “flakes”.

  10. Making Dough • When cutting in shortening with flour and salt, it is important to mix it thoroughly together like coarse corn meal so that your crust is tender and flaky • Water must be icy cold to prevent the fat from melting too soon. • Use a fork to mix the water into the dough • Handling the dough too much toughens the pastry dough

  11. Day 1- Prepare Pastry Dough • Using a food processor, blend salt & flour • Add butter • Pulse until mixture resembles course crumbles • Add ice water, until large, moist crumbs just begin to form • Pinch mixture with hands. It should hold its shape • Lay out two pieces of plastic wrap • Pour mixture on to plastic wrap- a little more on one than the other • Pull up plastic wrap towards center- forming a disk with the dough. • Label and place in refrigerator

  12. Day 1- Measure Dry Ingredients ¾ c. white granular sugar ¼ c flour 1 tsp cinnamon ½ tsp salt

  13. Day 1- Measure Dry Ingredients • In a small bowl, combine the dry ingredients • Cover with plastic wrap and label

  14. On DAY 2, you will… • Prepare apple pie filling • Roll out pie crusts • Assemble pie • Bake Pie

  15. Day 2- Prepare Apple Pie Filling 8-10 Apples (ex: Granny Smith, Empire, Gala) 2 T lemon juice 2 T butter, cut up 1 egg white, lightly beaten 1 tsp white granular sugar

  16. Day 2- Prepare Apple Pie Filling • Peel, core and cut apples • Place apples in large bowl • Add lemon juice and toss to coat evenly • Sprinkle sugar mixture (from Day 1) over apples to coat

  17. Day 2- Roll out Pastry Dough • Mrs. Hayes will remove dough from fridge 10 mins prior to class • Preheat oven to 450º • On lightly floured surface, roll smaller disk of dough into 12” round • Fold up dough and place in pie plate  • Gently press against side of pie plate • Leave a 1” overhang, trim off any excess

  18. ROLLING THE DOUGH INTO A PIE CRUST... Flatten the ball of dough with your hands. Flour the surface, both sides of the dough, and the rolling pin. The direction you roll out a pie crust is very important! Always start in the center and roll outward. Pick up the rolling pin and return to the center before rolling in an outward direction again. A wooden rolling pin will “spin” if you are doing it correctly. Maintain circle shape!

  19. Day 2- Assemble Pie • Spoon apple mixture into pie crust • Drop butter on top • Roll out larger disk of dough • Place dough over apples • Fold top dough under and flute edges • Cut vent holes in top pie crust • Brush top crust with egg yolk • Sprinkle with white sugar

  20. Day 2- Bake Pie • Place pie on cookie sheet • Cover edges of pie with tinfoil • Bake on a cookie sheet 20 minutes (set timer) • When timer sounds, reduce heat to 375º and bake for 50-60 additional minutes • Cool pie on wire rack 3 hours, refrigerate

  21. Day 3- Cut, Divide & Eat • Cut up pie • Place pie slices on paper plates • Clean up (wash pie tin, knife, bleach wipe) • Eat pie!

  22. Video

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