Gravenstein and McIntosh apples are what we like for pies, tarts etc. And for pies we prefer an old fashioned pie with LOTS of apple filling. And the trees we have were planted in 1930.
I first was introduced to MC when i was at Nutrition school and one of my food lab teacher made us read posts by MC in NYT and talk about it in our class.
How I envy your lucky neighbors! Thanks for the technique tips, especially pre-cooking the filling which I will certainly try next time. Like tomorrow! LOL. FWIW, I freeze the butter and coarsely grate it before I add it to the flour. This is probably overkill but I freeze the grater and the plate I grate it onto also. Thank you, I can’t wait to see the next videos!
Ha, I do that too. And the bowl for it all to go into. It's easy to do if your freezer isn't packed (fridge if it is). Like most things in the kitchen...why the heck not?
Made the apple pie for Thanksgiving...first ever! It was AMAZING. The only change I made was cooking the apples to tender, I like a bit of "bite" to them vs. too soft.
Thank you very much for this amazing recepi. I am from Germany and we are not so into traditionell Pies from America. We have our own Apple Pies witch are different. Not so much wenn it comes to the filling but wen it comes to dough. We use a clasic shortcrust witch is way more Tender and not so crispy as the American Pie dough. To be honest i prefer the amercan version a lot more. So much better. And that recepi is amazing. And by the way Mellisa Clark is so adorable. So fun to listen to her.
making pies was my priority for this holiday, thank you for the encouragement. Heading back to New York for the 1st time in years for the holidays. This will be my pleasure to cook with Mom for the new children in our family. ty ty melissa
Hey Guy All New Vegan Channel!!Try This Johanny's Dutch Apple Pie "All Vegan" Delicious & Mouthwatering A Treat for Thanksgiving & Holidays th-cam.com/video/JrBfXOHkuEs/w-d-xo.html
Will make this soon. My fave is pink lady apples with the lemon, perhaps with less sugar added since they are sweeter. Even with perfection, variety is the spice of life.
First I thought "why cooking the apples separately? What a waste of time! They cook perfectly in the oven! BUT then I realized that doing that results with an "air pocket" between the cooked apples and at top crust! Which I never cared before but now I want my pie crust tightly embracing the apples
I came here in a bit of a huff about the lumpy cornstarch. But then I actually baked and ate this pie, and it was delicious. Nary a lump. The apple filling is concentrated and not gooey at all. And I had a very crisp brown bottom crust, using the preheated cookie sheet method. So it was a great success and will be making this again. And I will slurry the cornstarch in a bit of water or apple cider just to satisfy my mind, but it's not actually necessary.
Well let us know if any apartment comes up for sale next door. Right now we live around the corner from Ina Gartner and she has never had us for a taste test...Waahhhhh. Thank you for always making me feel better about Thanksgiving. You always have such a fun style where I leave feeling smarter.
You could use a variety of apples and have them all cooked to the right point if you set the pectin in the precook instead of just precooking on medium heat.
Hi, Melissa, I have watched many apple pie recipe videos this is my first time watching your video is extremely helpful for making apple pie I enjoyed this video however I've never tried to make and taste apple pie this video is helpful for me thanks for making this video.
I bake a lot, and I love watching Melissa bake, because I learn a good deal. Like freezing pie shell, baking blind, and stovetop cooking of apples, a first for me. I found that fussy and time consuming and won’t know if it’s really necessary until Thursday. Freezing pie shell, too. Why? I don’t think my grandma or mom did this and my memories are all good. And (gulp) my pie shells are courtesy of pillsbury, no additives, either. Time is of the essence, Melissa, when you’re cooking for a dozen plus. Simplicity is a must. Happy holidays, folks.
I still like Cortland apples for a pie, since they taste better and I love the soft juicy texture (though you don't ever precook them, instead just layer the raw apples in your pie pan).
Hey Guy All New Vegan Channel!!Try This Johanny's Dutch Apple Pie "All Vegan" Delicious & Mouthwatering A Treat for Thanksgiving & Holidays th-cam.com/video/JrBfXOHkuEs/w-d-xo.html
1¼ cups all-purpose flour (150 grams) ¼ teaspoon fine sea salt 10 tablespoons unsalted butter, cold and cut into cubes 2 to 4 tablespoons ice water, as needed Step 1 In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. Step 2 Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
I'll have to disagree on the glass pie pans. My best crust comes out crispiest on them. Metal can burn crust especially if you are cooking for longer periods.
2 tablespoons unsalted butter 3 ½ pounds firm, crisp apples (see Tip), peeled, cored and cut into 1/4-inch wedges (about 11 cups) ½ cup/110 grams light brown sugar 2 tablespoons granulated sugar 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon grated nutmeg Pinch of ground cloves ¼ teaspoon fine sea salt 2 tablespoons cornstarch 1 ½ teaspoons fresh lemon juice, or a little more if your apples are very sweet ½ teaspoon grated lemon zest All-purpose flour, for rolling out the dough Dough for a 9-inch double crust pie Heavy cream, milk or a beaten egg, for glazing (optional) Demerara sugar, for glazing
2 tablespoons unsalted butter 3½ pounds firm, crisp apples (see Tip), peeled, cored and cut into ¼-inch wedges (about 11 cups) ½ cup/110 grams light brown sugar 2 tablespoons granulated sugar 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon grated nutmeg Pinch of ground cloves ¼ teaspoon fine sea salt 2 tablespoons cornstarch 1½ teaspoons fresh lemon juice, or a little more if your apples are very sweet ½ teaspoon grated lemon zest All-purpose flour, for rolling out the dough Dough for a 9-inch double crust pie Heavy cream, milk or a beaten egg, for glazing (optional) Demerara sugar, for glazing (optional) Step 1 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. Step 2 In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine. Step 3 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.) Step 4 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. Step 5 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 ½-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours. Step 6 When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees. Step 7 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. Step 8 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. Tip Honeycrisp, Golden Delicious and Granny Smith are good options, though you might want to increase the lemon juice if your apples are on the sweet side.
Hey Guy All New Vegan Channel!!Try This Johanny's Dutch Apple Pie "All Vegan" Delicious & Mouthwatering A Treat for Thanksgiving & Holidays th-cam.com/video/JrBfXOHkuEs/w-d-xo.html
I just need to say that apple pie is one of my least favorites, and its because its normally underseasoned, bland, and mushy. I appreciate this video breaking down the importance of seasoning and how using one apple cooks consistently vs a blend. But I have baked dozens of apple (delicious) pies and found that I need a blend of apples to give that textural mouth feel (combat "mushy") and complexity of apple flavor. I also am an aggressive seasoner, finding a good amount of ground pepper and cardamom helps me enjoy apple pie more. I also add a handful of raisins to soak up that pie juice and keeps the bottom crust from being a less sodden.
Hey Guy All New Vegan Channel!!Try This Johanny's Dutch Apple Pie "All Vegan" Delicious & Mouthwatering A Treat for Thanksgiving & Holidays th-cam.com/video/JrBfXOHkuEs/w-d-xo.html
What a delicious apple 🍎 🍏 recipe! Your clear presentation makes it look so easy to make! I think I’m gonna give this recipe a try and just make a few modifications to fit my families dietary needs/restrictions. I appreciate you sharing your talent with us. I make cooking videos too and I appreciate being able to learn from other amazing creators like you. I hope we can learn from each other as we grow our channels! I look forward to watching new videos! ❤️🧡💜💚
Would you comment on the technique of grating frozen butter on the large wholes of a box grater and tossing it in the chilled flour? How does that affect flakiness and tenderness?
How frustrating! The link to "get the recipe" does not actually allow one to get the recipe without paying for a "subscription". No point in being "subscribed", then is there...
2 tablespoons unsalted butter 3½ pounds firm, crisp apples (see Tip), peeled, cored and cut into ¼-inch wedges (about 11 cups) ½ cup/110 grams light brown sugar 2 tablespoons granulated sugar 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon grated nutmeg Pinch of ground cloves ¼ teaspoon fine sea salt 2 tablespoons cornstarch 1½ teaspoons fresh lemon juice, or a little more if your apples are very sweet ½ teaspoon grated lemon zest All-purpose flour, for rolling out the dough Dough for a 9-inch double crust pie Heavy cream, milk or a beaten egg, for glazing (optional) Demerara sugar, for glazing (optional) Step 1 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. Step 2 In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine. Step 3 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.) Step 4 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. Step 5 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 ½-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours. Step 6 When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees. Step 7 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. Step 8 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. Tip Honeycrisp, Golden Delicious and Granny Smith are good options, though you might want to increase the lemon juice if your apples are on the sweet side.
That's not Melissa's kitchen! Isn't that the NYT Cooking kitchen? (How nice to have such a spacious kitchen in NYC. I'm also always checking out the cookware that looks fantastic on camera).
@@nanaronhano337 I'm a Minnesotan, and I love Honeycrisp to eat. But to bake, I like something less sweet, but not tart either. When my local orchard has Haralsons ready, I stock up!
2 tablespoons unsalted butter 3 ½ pounds firm, crisp apples (see Tip), peeled, cored and cut into 1/4-inch wedges (about 11 cups) ½ cup/110 grams light brown sugar 2 tablespoons granulated sugar 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon grated nutmeg Pinch of ground cloves ¼ teaspoon fine sea salt 2 tablespoons cornstarch 1 ½ teaspoons fresh lemon juice, or a little more if your apples are very sweet ½ teaspoon grated lemon zest All-purpose flour, for rolling out the dough Dough for a 9-inch double crust pie Heavy cream, milk or a beaten egg, for glazing (optional) Demerara sugar, for glazing
I'd suggest you continue to slurry your cornstarch or it will definitely create lumps. In this recipe, it doesn't matter because the apples concentrate and you don't notice any lumps. But in a gravy or sauce, you'll have lumps galore.
I feel like precooking the filling undermines the reasoning behind only using one kind of apple to have a consistent filling. Couldn’t you add apples at different time points so that they all turn out equivalent in the end? (To be fair, I’ve also never noticed inconsistencies in my pie filling and I will never go back from using a mix for better flavor, so maybe this is a bigger issue than I can appreciate.)
Honestly, NYT Cooking lost its credibility when it became less about the love of food and more about being a flashy entertainment/Buzzfeed wannabe but when it’s Melissa Clark, I will watch!
Classic Apple Pie By Melissa Clark YIELD8 servings TIME1 1/2 hours, plus cooling 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. Featured in: The Absolute Best Pumpkin, Apple And Pecan Pies For Thanksgiving. LEARN: How to Make a Pie Crust More + Mark as Cooked 370 ratings INGREDIENTS 2 tablespoons unsalted butter 3 ½ pounds firm, crisp apples (see Tip), peeled, cored and cut into 1/4-inch wedges (about 11 cups) ½ cup/110 grams light brown sugar 2 tablespoons granulated sugar 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon grated nutmeg Pinch of ground cloves ¼ teaspoon fine sea salt 2 tablespoons cornstarch 1 ½ teaspoons fresh lemon juice, or a little more if your apples are very sweet ½ teaspoon grated lemon zest All-purpose flour, for rolling out the dough Dough for a 9-inch double crust pie Heavy cream, milk or a beaten egg, for glazing (optional) Demerara sugar, for glazing (optional) Add to Your Grocery List Ingredient Substitution Guide PREPARATION 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. Tip Honeycrisp, Golden Delicious and Granny Smith are good options, though you might want to increase the lemon juice if your apples are on the sweet side.
I totally love watching Melissa, she’s put me in the season for baking! Such a delight and a treasure.
she is such a delight to watch!! can’t wait for the upcoming episodes!
Gravenstein and McIntosh apples are what we like for pies, tarts etc. And for pies we prefer an old fashioned pie with LOTS of apple filling. And the trees we have were planted in 1930.
I first was introduced to MC when i was at Nutrition school and one of my food lab teacher made us read posts by MC in NYT and talk about it in our class.
How I envy your lucky neighbors! Thanks for the technique tips, especially pre-cooking the filling which I will certainly try next time. Like tomorrow! LOL. FWIW, I freeze the butter and coarsely grate it before I add it to the flour. This is probably overkill but I freeze the grater and the plate I grate it onto also. Thank you, I can’t wait to see the next videos!
Ha, I do that too. And the bowl for it all to go into. It's easy to do if your freezer isn't packed (fridge if it is). Like most things in the kitchen...why the heck not?
@@almostremembered Interesting. I've frozen the butter but not the bowl or grater. Gonna make my pie with crisco! Will try her stovetop apples!!!!
Wikipedia about Apple pie: th-cam.com/video/aK5pkzxs6WQ/w-d-xo.html
Wikipedia about Apple pie: th-cam.com/video/LKeaS_SCWPE/w-d-xo.html
Made the apple pie for Thanksgiving...first ever! It was AMAZING. The only change I made was cooking the apples to tender, I like a bit of "bite" to them vs. too soft.
Thank you very much for this amazing recepi. I am from Germany and we are not so into traditionell Pies from America. We have our own Apple Pies witch are different. Not so much wenn it comes to the filling but wen it comes to dough. We use a clasic shortcrust witch is way more Tender and not so crispy as the American Pie dough. To be honest i prefer the amercan version a lot more. So much better. And that recepi is amazing. And by the way Mellisa Clark is so adorable. So fun to listen to her.
My family has always put a lot of salt in there pie dough because the sweet apple filling and salty crust taste amazing together!!
Ew
I rewatch this often. Melissa is a great teacher.
making pies was my priority for this holiday, thank you for the encouragement. Heading back to New York for the 1st time in years for the holidays. This will be my pleasure to cook with Mom for the new children in our family. ty ty melissa
Hey Guy All New Vegan Channel!!Try This Johanny's Dutch Apple Pie "All Vegan" Delicious & Mouthwatering A Treat for Thanksgiving & Holidays th-cam.com/video/JrBfXOHkuEs/w-d-xo.html
Thank you for these videos with Melissa! Oh my goodness, we adore her and her style!
Will make this soon. My fave is pink lady apples with the lemon, perhaps with less sugar added since they are sweeter. Even with perfection, variety is the spice of life.
Melissa may not technically be a perfect person but she feels perfect whenever I watch her videos and it makes me happy instead of crabby like usual
Is there a place where the pie crust recipe is listed? Thanks for the tips too!!
Since moving to the PNW, I have fallen in love with marionberry pie!!! 🤤
I've watched many apple pie videos, I think you nailed it. I will make it this TG. Thanks for sharing!!
First I thought "why cooking the apples separately? What a waste of time! They cook perfectly in the oven! BUT then I realized that doing that results with an "air pocket" between the cooked apples and at top crust! Which I never cared before but now I want my pie crust tightly embracing the apples
I'm an apple pie addict. I always make one, eat it in three days, and then make another. Then I get sick of it until the next holiday. I'm insane.
so happy to see melissa here -- miss your NYT videos. beautiful recipe and as always, great tips!
I came here in a bit of a huff about the lumpy cornstarch. But then I actually baked and ate this pie, and it was delicious. Nary a lump. The apple filling is concentrated and not gooey at all. And I had a very crisp brown bottom crust, using the preheated cookie sheet method. So it was a great success and will be making this again. And I will slurry the cornstarch in a bit of water or apple cider just to satisfy my mind, but it's not actually necessary.
Beautiful! I so badly wanted more apple in there so it could be all mounded 🥰
Well let us know if any apartment comes up for sale next door. Right now we live around the corner from Ina Gartner and she has never had us for a taste test...Waahhhhh. Thank you for always making me feel better about Thanksgiving. You always have such a fun style where I leave feeling smarter.
I've made 4 pies. Each one got better. The lemon zest in the last one made it delicious!
You could use a variety of apples and have them all cooked to the right point if you set the pectin in the precook instead of just precooking on medium heat.
Pumpkin pie is my favorite🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧
thanks a lot its look delicious
to make i need exactly how much flour butter and also apples in kilos
please if you can tell me
How do you prevent the air gap? From pre cooking your filling?
Hi, Melissa, I have watched many apple pie recipe videos this is my first time watching your video is extremely helpful for making apple pie I enjoyed this video however I've never tried to make and taste apple pie this video is helpful for me thanks for making this video.
Thank you for sharing. I made the pie as you did and it was the best pie I ever made. Thank you 🍎
Sounds like your a good neighbor!
I bake a lot, and I love watching Melissa bake, because I learn a good deal. Like freezing pie shell, baking blind, and stovetop cooking of apples, a first for me. I found that fussy and time consuming and won’t know if it’s really necessary until Thursday. Freezing pie shell, too. Why? I don’t think my grandma or mom did this and my memories are all good. And (gulp) my pie shells are courtesy of pillsbury, no additives, either. Time is of the essence, Melissa, when you’re cooking for a dozen plus. Simplicity is a must. Happy holidays, folks.
Melinda makes everything looks easy. Can’t wait to try her recipes.
I still like Cortland apples for a pie, since they taste better and I love the soft juicy texture (though you don't ever precook them, instead just layer the raw apples in your pie pan).
Hey Guy All New Vegan Channel!!Try This Johanny's Dutch Apple Pie "All Vegan" Delicious & Mouthwatering A Treat for Thanksgiving & Holidays th-cam.com/video/JrBfXOHkuEs/w-d-xo.html
What metal pie pan brand do you recommend? Thank you! I can’t wait to try this recipe. Here in the NW we are flush with heirloom apples
Can’t go wrong with anything from Nordic Ware.
Williams Sonoma goldtouch is my fav.
Love the extended trailer for Apple's 8: Pie Heist. 😂 [But seriously, Melissa is informative 👑 and production crew on this is groovy🔥.]
A band aid on left arm? Did the pie dough fight back? Love all of your videos!!
I love Melissa's recipes and videos! She is a delight!
I also left the dough and apples in the fridge overnight
Does anyone know the recipe for her pie dough recipe?🙏🏿
Please and thank you.
Is it possible to get the pie crust recipe, without subscribing?
Yes pls
Right!!!
I would love to try it!
1¼ cups all-purpose flour (150 grams)
¼ teaspoon fine sea salt
10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed
Step 1
In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
Step 2
Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
Thank you!
@@GH-ox3gnthank you!!
World class skills on half a dozen levels.
She's so lovely and captivating
Looks very tasty. Wish ÀI could cook this but it requires that I upgrade my NYT subscription. Is that a new thing? Sorry, won't do it just for this.
How much flour and how much butter?
11:20 love how her eyes flickered for a sec when she was about talking about adding sea salt >0
I’m in love with Melissa and her pies!
I have missed watching you cook!!!!
I'll have to disagree on the glass pie pans. My best crust comes out crispiest on them. Metal can burn crust especially if you are cooking for longer periods.
That's why she had to precook the apples.
Martha Stewart says glass produced the best redults
Couldn’t agree more!! An Apple Pie should be spicy!! ❤❤❤
What's a good non dairy substitute for butter in pie crust. I know there is crisco, but I think you need something with the crisco.
vegan butter?
High quality organic shortening works well too in pie doughs!!!
Stayman apples are my favorite for making pies but they are hard to find.
Oh damn, I'm gonna try that skip parbaking trick.
Where can I find the recipe for Melissa's apple pie? I don't have a subscription to NY Time Cooking. Thanks!
2 tablespoons unsalted butter
3 ½ pounds firm, crisp apples (see Tip), peeled, cored and cut into 1/4-inch wedges (about 11 cups)
½ cup/110 grams light brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon grated nutmeg
Pinch of ground cloves
¼ teaspoon fine sea salt
2 tablespoons cornstarch
1 ½ teaspoons fresh lemon juice, or a little more if your apples are very sweet
½ teaspoon grated lemon zest
All-purpose flour, for rolling out the dough
Dough for a 9-inch double crust pie
Heavy cream, milk or a beaten egg, for glazing (optional)
Demerara sugar, for glazing
2 tablespoons unsalted butter
3½ pounds firm, crisp apples (see Tip), peeled, cored and cut into ¼-inch wedges (about 11 cups)
½ cup/110 grams light brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon grated nutmeg
Pinch of ground cloves
¼ teaspoon fine sea salt
2 tablespoons cornstarch
1½ teaspoons fresh lemon juice, or a little more if your apples are very sweet
½ teaspoon grated lemon zest
All-purpose flour, for rolling out the dough
Dough for a 9-inch double crust pie
Heavy cream, milk or a beaten egg, for glazing (optional)
Demerara sugar, for glazing (optional)
Step 1
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.
Step 2
In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
Step 3
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.)
Step 4
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.
Step 5
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 ½-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.
Step 6
When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
Step 7
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.
Step 8
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.
Tip
Honeycrisp, Golden Delicious and Granny Smith are good options, though you might want to increase the lemon juice if your apples are on the sweet side.
Do you know the quantities of the ingredients of the pie crust in grams??
thanks beforehand 🙂
Can Macoun apples be used? How would the taste profile be?
Anyone have any reheating tips for a pie before eating??
Looks so yummy! But am I the only one that needs the exact recipe for filling? Where is it?
Hey Guy All New Vegan Channel!!Try This Johanny's Dutch Apple Pie "All Vegan" Delicious & Mouthwatering A Treat for Thanksgiving & Holidays th-cam.com/video/JrBfXOHkuEs/w-d-xo.html
That dough looks PERFECT!!
Lovely video. Thanks.
Melissa Clark is great.
I just need to say that apple pie is one of my least favorites, and its because its normally underseasoned, bland, and mushy. I appreciate this video breaking down the importance of seasoning and how using one apple cooks consistently vs a blend. But I have baked dozens of apple (delicious) pies and found that I need a blend of apples to give that textural mouth feel (combat "mushy") and complexity of apple flavor. I also am an aggressive seasoner, finding a good amount of ground pepper and cardamom helps me enjoy apple pie more. I also add a handful of raisins to soak up that pie juice and keeps the bottom crust from being a less sodden.
I've used the clear, Pyrex pie plates for decades, and never had any problem with them. Always a good crust. No metal cookie sheet needed either.
My favorite apple pie apple is Staymen Winesap. You're welcome.
Thank you
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I use 5 pound of apples because I like to mound it in the pie plate. This is a little too flat.
Amazing pie apple, love it ❤️
Just absolutely yummy! Will have to try this recipe.
Hello mellisa I couldnt get how much flour?please can you help me🙏🙏
What a delicious apple 🍎 🍏 recipe! Your clear presentation makes it look so easy to make! I think I’m gonna give this recipe a try and just make a few modifications to fit my families dietary needs/restrictions. I appreciate you sharing your talent with us. I make cooking videos too and I appreciate being able to learn from other amazing creators like you. I hope we can learn from each other as we grow our channels! I look forward to watching new videos! ❤️🧡💜💚
Can someone show me how to cut and take that 1st slice of pie out of the pan? I always mess it up!!
Great, thanks!
Did she say how long to bake it for?🤔
I don’t know about pre cooking the apples. They come out just fine being totally cooked in the oven
Ida Reds are my favorite pie apple.
Would you comment on the technique of grating frozen butter on the large wholes of a box grater and tossing it in the chilled flour? How does that affect flakiness and tenderness?
The larger the butter bits, the flakier pie dough will be. Grating butter might make it too small?
It's a waste of time
How frustrating! The link to "get the recipe" does not actually allow one to get the recipe without paying for a "subscription". No point in being "subscribed", then is there...
Free account it says.
Food 52 has no accounts
Yup..very deceiving...
You must pay for a subscription to get this recipe...at least for her pie dough recipe ...
Pay up piggy! 🐷
2 tablespoons unsalted butter
3½ pounds firm, crisp apples (see Tip), peeled, cored and cut into ¼-inch wedges (about 11 cups)
½ cup/110 grams light brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon grated nutmeg
Pinch of ground cloves
¼ teaspoon fine sea salt
2 tablespoons cornstarch
1½ teaspoons fresh lemon juice, or a little more if your apples are very sweet
½ teaspoon grated lemon zest
All-purpose flour, for rolling out the dough
Dough for a 9-inch double crust pie
Heavy cream, milk or a beaten egg, for glazing (optional)
Demerara sugar, for glazing (optional)
Step 1
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.
Step 2
In a small bowl, whisk together sugars, spices and salt. Sprinkle over the apples and toss to combine.
Step 3
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.)
Step 4
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.
Step 5
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 ½-inch overhang. Place crust in the freezer for 30 minutes or up to 24 hours.
Step 6
When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
Step 7
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.
Step 8
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.
Tip
Honeycrisp, Golden Delicious and Granny Smith are good options, though you might want to increase the lemon juice if your apples are on the sweet side.
That's not Melissa's kitchen! Isn't that the NYT Cooking kitchen? (How nice to have such a spacious kitchen in NYC. I'm also always checking out the cookware that looks fantastic on camera).
How much All-purpose flour??
I never heard of precooking the apples.
Then you are not in the know... but surely you have silly goose if you ever used canned apples.
Easy as pie is my motto. Don't precook the filling.
Precooking makes the best pie!!!
Great video 😊👍
What is pie without some cream?
just imagine being one of the lucky neighbors who is treated to all of Melissa's "experimentes" and then have to judge which one is better?!?!?!?!?!
Cherry pie is also a Thanksgiving pie.
I prefer Haralson apples for pie. They hold their shape, and not too sweet like Honeycrisp.
*gasp* I LOVEEE honeycrisp. I’ve never heard of Haralson! What’s it like?
@@nanaronhano337 I'm a Minnesotan, and I love Honeycrisp to eat. But to bake, I like something less sweet, but not tart either. When my local orchard has Haralsons ready, I stock up!
Big like . Big support , I enjoyed . you are perfect my dear friend , 😍😍😍😍😍😍❤️❤️❤️❤️❤️❤️❤️
Mmmmmmmmmm😋
Where can I find amounts of ingredients that is, the actual recipes? Not on this video?
2 tablespoons unsalted butter
3 ½ pounds firm, crisp apples (see Tip), peeled, cored and cut into 1/4-inch wedges (about 11 cups)
½ cup/110 grams light brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon grated nutmeg
Pinch of ground cloves
¼ teaspoon fine sea salt
2 tablespoons cornstarch
1 ½ teaspoons fresh lemon juice, or a little more if your apples are very sweet
½ teaspoon grated lemon zest
All-purpose flour, for rolling out the dough
Dough for a 9-inch double crust pie
Heavy cream, milk or a beaten egg, for glazing (optional)
Demerara sugar, for glazing
She doesnt mention the exact quantities..........
cool cooking
Yum
What about cheddar?
I particularly like McIntosh apples in my apple pie.
There’s a fly at 2:00 🤣
I think it’s a spider 😳
Where at? I didnt see it..😁
😍
Won't this have an uncooked bottom because it hasn't been blind baked?
no because she preheated a baking tray underneath.
Wait, What? Dry Cornstarch dumped into a hot liquid? Why have I been only adding a slurry of
Cornstarch to Gravies and Sauces!!!!
I'd suggest you continue to slurry your cornstarch or it will definitely create lumps. In this recipe, it doesn't matter because the apples concentrate and you don't notice any lumps. But in a gravy or sauce, you'll have lumps galore.
I like adding shredded extra sharp cheddar cheese into the dough of my top crust of my apple pies. YUM!
I feel like precooking the filling undermines the reasoning behind only using one kind of apple to have a consistent filling. Couldn’t you add apples at different time points so that they all turn out equivalent in the end? (To be fair, I’ve also never noticed inconsistencies in my pie filling and I will never go back from using a mix for better flavor, so maybe this is a bigger issue than I can appreciate.)
I like a mix of Staymen Winesap for flavor and Braeburn for "loft". I never cared if the apples stayed as slices or not.
Honestly, NYT Cooking lost its credibility when it became less about the love of food and more about being a flashy entertainment/Buzzfeed wannabe but when it’s Melissa Clark, I will watch!
Does anybody have access to the recipe? Help me and post it on comments section please :)
Classic Apple Pie
By Melissa Clark
YIELD8 servings
TIME1 1/2 hours, plus cooling
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.
Featured in: The Absolute Best Pumpkin, Apple And Pecan Pies For Thanksgiving.
LEARN: How to Make a Pie Crust
More +
Mark as Cooked
370 ratings
INGREDIENTS
2 tablespoons unsalted butter
3 ½ pounds firm, crisp apples (see Tip), peeled, cored and cut into 1/4-inch wedges (about 11 cups)
½ cup/110 grams light brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon grated nutmeg
Pinch of ground cloves
¼ teaspoon fine sea salt
2 tablespoons cornstarch
1 ½ teaspoons fresh lemon juice, or a little more if your apples are very sweet
½ teaspoon grated lemon zest
All-purpose flour, for rolling out the dough
Dough for a 9-inch double crust pie
Heavy cream, milk or a beaten egg, for glazing (optional)
Demerara sugar, for glazing (optional)
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Ingredient Substitution Guide
PREPARATION
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.
Tip
Honeycrisp, Golden Delicious and Granny Smith are good options, though you might want to increase the lemon juice if your apples are on the sweet side.
@@chelseataylor1010 Thank you for the recipe for the pie! Now I just need the recipe for the pie crust if someone can share it.