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The Best Apple Pie Ever

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Even with years of professional and home cooking experience, I still approach homemade pie with a bit of trepidation. I’ve said it before: the person who coined the term “easy as pie” had obviously never made a homemade pie! But making a delicious apple pie is totally doable as long as you have a tried and true recipe like this one. The key is to avoid the typical apple pie pitfalls — a soggy crust and waterlogged filling — by blind baking the crust and boiling down the juices before filling the pie.

These steps add a bit of extra time but ensure a crisp and flaky crust and a cider-flavored filling that’s not the least bit watery. The perfect apple pie! Begin by making the crust. It’s easiest to use a food processor but you can also make it by hand if need be. Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. (The baking powder is added to prevent the crust from shrinking during baking — it helps the crust expand into the pan rather than slip down the sides.) Pulse a few times to combine.

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Take the larger disc of dough out of the refrigerator. Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour more over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don’t overwork it; you want it just supple enough to roll).

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