@@KingArthurBakingCompany I think so! I've been thinking about pies for a while now. I've never done one because I'm scared of the crust. But, last week Claire taught me how to braid a 6 strand loaf that turned out GREAT, so maybe she can teach me pie crust too. ;)
Loafly! 😍 You've found your baker to bring out *your* inner-baker! If you give this pie a go, let us know how it turns out! (And remember - even if it's not pie-fect, it's still delicious!) 🍎❤️🥧 -🥐Lily
BEST pie crust I've ever made and I've been baking for over 40 years. Your techniques helped me make the perfect pie crust. This just proves, you're never too old to learn. Thank you Claire!!
We believe everyone deserves delicious apple pie! Thank you for letting us know that it was fabulous with your substitution. Happy gluten-free baking, Kelli! -🍮Nicole
My husband and I adore Claire and have been watching her channel and collaboration video for a few years now. I've just treated our household with this homemade pie (with video as well as book guidance). I would love to post some of my side by side photos but can't seem to do that.. ohh well! The pie is beautiful! Thanks so much everyone! ❤
I love love love this pie dough recipe, it's so easy. Although I find how much water I need greatly fluctuates. In the winter it's usually closer to a cup and in the summer it's closer to 2/3
We're glad you're enjoying it! That's a fair assessment, it's very common for flour to need more liquid to hydrate in the drier months because there's less ambient moisture in the air for it to absorb. Happy baking! -👩🍳Morgan
Congratulations Claire 🥰 🙏🏼. I saw you today on GMA you did great . I wish The Food Network would offer you a spot. I was watching some of your old videos with Brad Leone and Oh my word a total Lucian ball and Ricky Brad being Lucy😜. You guys are a total hit together. Food network if you’re watching this post please consider it.
Made this pie for Thanksgiving and oh my goodness! The crust was unbelievably flaky and you could see all the layers of lamination. I used the other KAF filling (with their Boiled Cider) and it was the BEST apple pie I've ever made!
What bake temperature and time did you follow? The one on this recipe or the one in the boiled cider? I want to do what you did but not sure which one to follow.
KA and Claire together!!! Gah it's too much! and like two days after my copy of Whats For Dessert arrived. (any child of the 70s will be hit right in the feels by that book. I mean I was STUNNED.)
I always wonder why people think making pie dough from scratch is difficult. Now I know 😂. Even though this technique will add a few steps to my usual method, I’ll certainly be trying it out next week. Happy Thanksgiving!
Whoa ... Clair and King Arthur together AND a dessert cookbook. Sure works for me. Your taster sure looked a lot like Babish. Caught me off guard. Nice video. Good directions.
For those having trouble hearing the quantities, here are my notes: 450 grams flour, 2T sugar, 1/2-1t salt (couldn’t hear this well), 2.5 sticks butter (20 T), 158 grams water
Hi, Bianca! Is it the first liquid she adds to the filling? If so, that is, "1 tablespoon orange bitters or Angostura bitters" from her recipe. Was that what you were looking for? 🍎 -🥐Lily
I thought she said angostura, but after rewinding three times I still wasn’t sure. I enabled close captioning, and was then able to read it on the subtitle.
My apologies! That is tough to hear and see. From her recipe, "1 tablespoon orange bitters or Angostura bitters, optional" is the first liquid ingredient. Here's the link to her recipe, as well! www.kingarthurbaking.com/recipes/cinnamon-and-sugar-apple-pie-recipe? -🥐Lily
Always love Claire content! The only thing that threw me off was the lack of rock/drums sound Vinny usually adds as she whacked the dough with her rolling pin :) happy Thanksgiving!
Love Claire and KAF but this video is UNWATCHABLE. What happened with the audio? I had to turn it up SO MUCH and still can barely hear it - and nearly blew out my speakers during one of the (I can only assume many) ad-breaks. Did no one review the final cut before it was uploaded?
You mentioned that you use 3 cups, which equals 450 grams, but the weight chart at King Arthurs website states that 1 cup equals 120 grams, so that would make 360 grams in total. Did I miss something? I'm new to baking and enjoy these videos very much.
I was so confused because the book has typos as well. Apparently the recipe is 3.75 cups four which ends up being 450 grams. I almost used 360 grams instead too. They linked the recipe for the apple pie and in the ingredients list you can click another link for the exact recipe without typos called “all purpose flaky pastry dough”
Hi there! We recommend letting the pie cool completely at room temperature, putting it in the fridge while still warm will cause the crust to get very soggy. Happy baking! -👩🍳Morgan
I use a 3:1 blend of Granny Smith and Cortland. The apple choice is a big factor in how the pie turns out. So many different tastes, textures and juice content.
As long as the amount of apples used in the recipe is correct feel free you use your favorites or the most readily available to you. Granny Smith is a very popular apple for pies and works well with other apples for a delicious effect. Happy 🍎 baking! -🍮Nicole
Here's a blog, just for you! 😄 "Freeze and bake fruit pie" (www.kingarthurbaking.com/blog/2010/12/09/freeze-the-fastest-way-to-fresh-baked-fruit-pie) Pie-lease share how your experience goes and how it tastes! 🤤🥧 -🥐Lily
If I want to use this crust but the filling of the boiled cider apple pie. What bake temperature and time should I follow? The one on this recipe or the one on the boiled cider one?
Hey there! Really either one will work! In this recipe, you start with a hotter oven to increase oven spring and combat against a soggy bottom but the baking method in the other recipe will also work. Totally baker's preference! -👩🍳Morgan
People go from one extreme to another regarding hydration of pie dough. 30 years ago the thought was if it had enough water it wouldn’t crack. I think a more hydrated dough is much more manageable and is extremely light and flaky if not over-worked. I don’t think young people make pie crust anyway. If they try to do this exhausting method as a beginner they will fail.
Hi, Rafael! 😊 The steps below, from the recipe, offer the baking instructions for the oven. Fruit pies are best-baked with the raw dough, since these pies have a long bake-time. step #1 "Preheat the oven to 400°F with a rack in the lower third. Line a baking sheet with a silicone baking mat or foil and set aside. " step #10 "Place the pie on the prepared baking sheet and bake for 20 minutes, then reduce the oven temperature to 350°F and continue to bake until the crust is deeply browned and you can see apple juices bubbling up through the vents, another 1 hour to 1 hour 30 minutes. Here's an article that explains more! (www.kingarthurbaking.com/blog/2021/05/24/why-and-how-to-prebake-pie-crust) H(apple)y baking! 🍎 -🥐Lily
Thank your Claire. I just made this for a sweet potato pie & it's really hard and bland. I parbaked it for 375 for 20 mins & 2 mins w/o weights. Is this not supposed to be parbaked? I let it rest for a day and followed the directions (I think)
Hi, Jessica 😊 In this recipe, Claire does not parbake the crust. This pie is in the oven long enough that the crust bakes all the way through it's one bake with the filling. For the next pie, try without the parbake, see how that bakes out, and share if that helped, if you like. In the meantime, we have a super friendly Baker's Hotline to extend some help at 855-371-BAKE (2253) before, during, or after your bakes. 🥧🥧🥧 -🥐Lily
Pie dough can be stored in the freezer for up to 3 months! If the dough is stored in the refrigerator instead, we recommend using it within 2-3 days. Happy baking! -👩🍳Tess
You will want to continue chopping until you see that the size of butter pieces has reached what you are looking for- either larger (half walnut sized) pieces for very flaky dough, or pea sized bits for a more short-bread like texture. You also do not want to move on to the squeezing step until you see that the mixture is evenly hydrated, meaning there are no overly dry or wet patches. Happy baking! -👩🍳Tess
Hey! Apple-solutely! The recipe calls for 3.75 cups of AP flour. Our weight for AP flour is 120g/1cup. 120g(3cups)= 360g. 120g(.75cup)= 90g. 360g+90g= 450g, Let me know if this helps. 😄 Happy pie-baking! -🥐Lily
@@KingArthurBakingCompanyeven in her what’s for dessert book it says 3 cups! But it also says 405 grams I’m so glad I found this I hope it turns out right.
Hi Diana! If the pan has only been in the freezer for 10 to 15 minutes, it should be OK. If you've chilled the lined pan for longer you'd want to worry about the drastic temperature change. Kindly, -👩🍳Morgan
So she says 450 grams flour is 3 cups here, in her book it says 405 grams but on your website it says every cup of your AP flour is 120 grams so I’m going to try making this with 360- 375 grams since that’s what your website says and people have complained about the dough being dry. Is there any way you could let me know asap which one I should go with?
Hi Summer! Our standard for our website and books is 120 grams of flour per cup, but unfortunately there is no industry standard for this measurement so it may be different in Claire's book. Either will work, just be sure to be consistent in which resource you follow so you don't end up with too much flour or too little. Happy baking! -👩🍳Morgan
Hi, Stephen! I'm glad you're aware of the differences you'll experience at high altitude. We have a page dedicated to high-altitude baking here! (www.kingarthurbaking.com/learn/resources/high-altitude-baking). Let me know if that helps. 😊 -🥐Lily
Hi Lacy, you sure can! It is just fine to place in the fridge for one night, but anything longer than that we would recommend freezing. Happy Baking! -👩🍳Maranda
Hi, Jaque! From the recipe (in the link below the video, in the description), "3 pounds (1360g) apples, peeled and cut into 1/2"-thick wedges (about 8 cups or 7 medium apples)*" H(apple)y baking! 🍎🍏 -🥐Lily
@@KingArthurBakingCompany Thanks I did read that but it still wasn't clear to me whether it was 3 pounds before or after pealing coring. I measured 3 pounds before so I shall see how that turns out.
When our recipes call for something like "3 pounds (1360g) apples, peeled and cut into 1/2"-thick wedges" that means you'll want to measure out the fruit before peel and slicing. So you should be good to go. Hope this helps to clarify! Kindly, -👩🍳Morgan
Hey there! I'd love to help, though I'd need some more details to help answer your question better. Could you please tell me a little more about your question? I'm happy to answer! 🙂 -🥐Lily
Ah! Thank you. 😀 I'm not sure where that is in the video, exactly, either, but I do have another answer from us here (www.kingarthurbaking.com/videos/pie-qa-with-kate-mcdermott/crust-tips-tricks). We have loads of information for pie-baking on our website under our "LEARN" section and "BLOGS". Let me know if these help! -🥐Lily
Hi, Doug! I did see (and hear from the video) that the type of apples is not explicit. What I did find is the note on the recipe from our website, "*Choose a firm, sweet-tart apple variety, such as Pink Lady." I'd assume she used Pink Lady! Let me know if this helps. 😊🍎🥧 -🥐Lily
Curiosity is what helps us grow! You may find this blog helpful, then! (www.kingarthurbaking.com/blog/2016/09/18/best-pie-apples) It's all about apples for pies. 🍎🍏🍎🍏🍎 H-apple-y baking 😄 -🥐Lily
In the crust there are 20 tablespoons (283g) unsalted butter and 1 teaspoon of salt. There is a pinch of salt in the filling, which is about 1/16 of a teaspoon. Here's the full recipe: www.kingarthurbaking.com/recipes/cinnamon-and-sugar-apple-pie-recipe? -🍮Nicole
Hi Katie! You don't have to, and if you're planning to do a top crust it can be kind of tricky to attach it if the bottom crust has been blind-baked. Kindly, -👩🍳Morgan
Hey there! The pie dough recipe Claire is using here calls for 3 3/4 cups of flour, which is 450 grams (120 grams of flour per cup). We hope this can help! Kindly, -👩🍳Morgan
Lowering the temperature to 350F gives the apples time to really cook down and the juices to thicken, resulting in a little longer of a bake time. -👩🍳Betsy
I really don't understand the obsession with a "flaky" pie crust? I don't want to put my fork in and have it looks like a pile of crush corn flakes on my plate. I want to break that crust off and use it as a spoon to sop up the juices of the pie. I still think the best (and easiest) pie crust is make in a food processor until you can't see the butter and it begins to clump together. A worthwhile tip that never gets mentioned online is... if you are making pie dough to go into the freezer one still must leave it in the refrigerator for 24 to 48 hrs before freezing. Failure to allow the flour to hydrate before freezing will cause ice particle build up and your dough won't bake evenly. You'll probably end up with soggy areas as well.
This may be a rotten apple of the bunch for you, but you may find a good apple in our bunch of recipes here! 👉 (www.kingarthurbaking.com/search?query=apple%20pie#recipe_index) 🍎🥧 Happy baking, Simon, however you fancy! -🥐Lily
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Thanks for having me on the channel!
Thank YOU for baking with us!🥰 -👩🍳Maranda
you are the baking genius
@@KingArthurBakingCompanyiiiii
Claire Saffitz makes me feel like I can bake anything!! What a great teacher she is.
Aw! We love her and her style, and that she inspires you! Think you'll give this recipe a bake? 😄🥧🍎 -🥐Lily
@@KingArthurBakingCompany I think so! I've been thinking about pies for a while now. I've never done one because I'm scared of the crust. But, last week Claire taught me how to braid a 6 strand loaf that turned out GREAT, so maybe she can teach me pie crust too. ;)
Loafly! 😍 You've found your baker to bring out *your* inner-baker! If you give this pie a go, let us know how it turns out! (And remember - even if it's not pie-fect, it's still delicious!) 🍎❤️🥧 -🥐Lily
BEST pie crust I've ever made and I've been baking for over 40 years. Your techniques helped me make the perfect pie crust. This just proves, you're never too old to learn. Thank you Claire!!
Woohoo!! We're so glad to hear that you enjoyed this video and Claire's recipe, Kim! -👩🍳Morgan
is it just me or is the volume on this video's audio really super low?
it is. very muffled.
it is crazy low!
Yes
Not just you.
I loved the video of the baking - watching the creeping crispness and the small drips.
Glad you enjoyed it! -🍮Kat
Yeah King Arthur for bringing Claire to share this recipe. Apple pie as an art form.
It really is! We hope you give this recipe a try! -🍮Nicole
I made this pie with ATK’s GF pie crust recipe for a dinner guest with celiac disease. Fantastic. By far the best apple pie I’ve ever made. Thank you!
We believe everyone deserves delicious apple pie! Thank you for letting us know that it was fabulous with your substitution. Happy gluten-free baking, Kelli! -🍮Nicole
Just love Claire. Incredible baker.
My husband and I adore Claire and have been watching her channel and collaboration video for a few years now. I've just treated our household with this homemade pie (with video as well as book guidance). I would love to post some of my side by side photos but can't seem to do that.. ohh well! The pie is beautiful! Thanks so much everyone! ❤
What a delight, Meghan! We're glad you enjoyed this recipe from Claire! -👩🍳Morgan
I’m not going to lie. This pie, this crust. The best crust I have had in my life. Even my wife is at a loss of words. 11/10.
🤩 Thank you for sharing, Aaron! We're thrilled that Claire's recipe shone brightly for y'all! -🥐Lily
Omg I LOVE Claire and KAF is my go-to for recipes. I needed this collab
I love love love this pie dough recipe, it's so easy. Although I find how much water I need greatly fluctuates. In the winter it's usually closer to a cup and in the summer it's closer to 2/3
We're glad you're enjoying it! That's a fair assessment, it's very common for flour to need more liquid to hydrate in the drier months because there's less ambient moisture in the air for it to absorb. Happy baking! -👩🍳Morgan
I agree regarding the amount of water needed. In December, I used a bit more than one cup of water.
I’m slightly embarrassed it took me this long to find your channel. Thank your Claire you always got the best links!
Glad you found it now. 😄 Clare is wonderful, and her videos are very helpful! Happy baking! -👩🍳Betsy
Congratulations Claire 🥰 🙏🏼. I saw you today on GMA you did great . I wish The Food Network would offer you a spot. I was watching some of your old videos with Brad Leone and Oh my word a total Lucian ball and Ricky Brad being Lucy😜. You guys are a total hit together. Food network if you’re watching this post please consider it.
I made her crust recipe from dessert person and it was the very malleable when raw and super tender and freaky when cooked. Amazing!
Claire Saffitz and KAB is a match made in heaven!
I didn't know Claire was doing videos over here too. She's everywhere!
Made this pie for Thanksgiving and oh my goodness! The crust was unbelievably flaky and you could see all the layers of lamination. I used the other KAF filling (with their Boiled Cider) and it was the BEST apple pie I've ever made!
What bake temperature and time did you follow? The one on this recipe or the one in the boiled cider? I want to do what you did but not sure which one to follow.
@@shutupsahiry I baked it using this recipe times and temps.
KA and Claire together!!! Gah it's too much! and like two days after my copy of Whats For Dessert arrived.
(any child of the 70s will be hit right in the feels by that book. I mean I was STUNNED.)
It's in the oven right now for Thanksgiving dessert :) thanks claire
I always wonder why people think making pie dough from scratch is difficult. Now I know 😂. Even though this technique will add a few steps to my usual method, I’ll certainly be trying it out next week. Happy Thanksgiving!
Pie-rrific, Lora! Let us know what you think of this method. 😋 Happy Thanksgiving to you, too! -🥐Lily
Okay...was anyone else shooketh by the addition of angostura?
Hope you know the sound level on this video is too low.
Whoa ... Clair and King Arthur together AND a dessert cookbook. Sure works for me. Your taster sure looked a lot like Babish. Caught me off guard. Nice video. Good directions.
Truly truly the recipe I have been waiting YEARS for!
What was that brown liquid you added to them though?
It was angostura bitters
For those having trouble hearing the quantities, here are my notes: 450 grams flour, 2T sugar, 1/2-1t salt (couldn’t hear this well), 2.5 sticks butter (20 T), 158 grams water
Hi Amy! All the ingredients and amounts are shared in the recipe: bakewith.us/ClaireSaffitzApplePie Happy baking! -👩🍳Kat
The collab we didn't know we needed
Great video but holy jeez the video sound was super low which made the ads suuuuper loud.
Hi, Bianca! Is it the first liquid she adds to the filling? If so, that is, "1 tablespoon orange bitters or Angostura bitters" from her recipe. Was that what you were looking for? 🍎 -🥐Lily
I thought she said angostura, but after rewinding three times I still wasn’t sure. I enabled close captioning, and was then able to read it on the subtitle.
I see Claire and I Click! ❤
My apologies! That is tough to hear and see. From her recipe, "1 tablespoon orange bitters or Angostura bitters, optional" is the first liquid ingredient.
Here's the link to her recipe, as well! www.kingarthurbaking.com/recipes/cinnamon-and-sugar-apple-pie-recipe? -🥐Lily
Always love Claire content! The only thing that threw me off was the lack of rock/drums sound Vinny usually adds as she whacked the dough with her rolling pin :) happy Thanksgiving!
Love Claire and KAF but this video is UNWATCHABLE. What happened with the audio? I had to turn it up SO MUCH and still can barely hear it - and nearly blew out my speakers during one of the (I can only assume many) ad-breaks. Did no one review the final cut before it was uploaded?
100% agree!
spot on. unbearingly bad audio!
Claire is the best! The QUEEN!
Right?? So glad you agree 💚 -🍮Nicole
Love seeing Claire
🤗this is one of my dreams...🅰️➕to have our Claire make and bake an apple pie from scratch!🏆
Yahooooo💃🏾
My mom used to use lemon zest
You mentioned that you use 3 cups, which equals 450 grams, but the weight chart at King Arthurs website states that 1 cup equals 120 grams, so that would make 360 grams in total. Did I miss something? I'm new to baking and enjoy these videos very much.
I was so confused because the book has typos as well. Apparently the recipe is 3.75 cups four which ends up being 450 grams. I almost used 360 grams instead too. They linked the recipe for the apple pie and in the ingredients list you can click another link for the exact recipe without typos called “all purpose flaky pastry dough”
Thank You!
Love Claire! Excellent Teacher!!
Majorly agree! Happy baking, Kelly! -🍮Nicole
I have a boat load of apples that my kids aren't eating enough sooooo.... let's get baking!
Thank you for giving this recipe a try! Let us know how it goes! -🍮Nicole
how long should we let the pie cool after baking? do we have to chill in the fridge after baking?
Hi there! We recommend letting the pie cool completely at room temperature, putting it in the fridge while still warm will cause the crust to get very soggy. Happy baking! -👩🍳Morgan
It usually takes 2-3 hours to fully cool. Best to let cool overnight if you can.
Claire is now with KAB? Nice!
Beautiful, recipe. Does it matter what kind of apples?
Hi Arezou! Claire recommends a firm, sweet-tart apple variety, such as Pink Lady, for this recipe! -👩🍳Morgan
@@KingArthurBakingCompany Thank you so much!
We're always h-apple-y to help! 🥰🍎 -🥐Lily
I use a 3:1 blend of Granny Smith and Cortland. The apple choice is a big factor in how the pie turns out. So many different tastes, textures and juice content.
As long as the amount of apples used in the recipe is correct feel free you use your favorites or the most readily available to you. Granny Smith is a very popular apple for pies and works well with other apples for a delicious effect. Happy 🍎 baking! -🍮Nicole
Can I assemble the whole pie and freeze it a day before the baking day?
Here's a blog, just for you! 😄 "Freeze and bake fruit pie" (www.kingarthurbaking.com/blog/2010/12/09/freeze-the-fastest-way-to-fresh-baked-fruit-pie) Pie-lease share how your experience goes and how it tastes! 🤤🥧 -🥐Lily
If I want to use this crust but the filling of the boiled cider apple pie. What bake temperature and time should I follow? The one on this recipe or the one on the boiled cider one?
Hey there! Really either one will work! In this recipe, you start with a hotter oven to increase oven spring and combat against a soggy bottom but the baking method in the other recipe will also work. Totally baker's preference! -👩🍳Morgan
People go from one extreme to another regarding hydration of pie dough. 30 years ago the thought was if it had enough water it wouldn’t crack. I think a more hydrated dough is much more manageable and is extremely light and flaky if not over-worked. I don’t think young people make pie crust anyway. If they try to do this exhausting method as a beginner they will fail.
At what temperature do i parbake the pie crusts? It's not mentioned in the video or the recipe!
Hi, Rafael! 😊 The steps below, from the recipe, offer the baking instructions for the oven. Fruit pies are best-baked with the raw dough, since these pies have a long bake-time.
step #1 "Preheat the oven to 400°F with a rack in the lower third. Line a baking sheet with a silicone baking mat or foil and set aside. "
step #10 "Place the pie on the prepared baking sheet and bake for 20 minutes, then reduce the oven temperature to 350°F and continue to bake until the crust is deeply browned and you can see apple juices bubbling up through the vents, another 1 hour to 1 hour 30 minutes.
Here's an article that explains more! (www.kingarthurbaking.com/blog/2021/05/24/why-and-how-to-prebake-pie-crust) H(apple)y baking! 🍎 -🥐Lily
Mmmm, apple pie!
Outstanding!
Thank your Claire. I just made this for a sweet potato pie & it's really hard and bland. I parbaked it for 375 for 20 mins & 2 mins w/o weights. Is this not supposed to be parbaked? I let it rest for a day and followed the directions (I think)
Hi, Jessica 😊 In this recipe, Claire does not parbake the crust. This pie is in the oven long enough that the crust bakes all the way through it's one bake with the filling. For the next pie, try without the parbake, see how that bakes out, and share if that helped, if you like. In the meantime, we have a super friendly Baker's Hotline to extend some help at 855-371-BAKE (2253) before, during, or after your bakes. 🥧🥧🥧 -🥐Lily
How long in advance can you chill the dough? Looking for as much "make ahead" items as possible for Thanksgiving. Thank you!
Pie dough can be stored in the freezer for up to 3 months! If the dough is stored in the refrigerator instead, we recommend using it within 2-3 days. Happy baking! -👩🍳Tess
I love you Claire!!!!
What cues should we look for to know when to stop “chopping” and start squeezing?
You will want to continue chopping until you see that the size of butter pieces has reached what you are looking for- either larger (half walnut sized) pieces for very flaky dough, or pea sized bits for a more short-bread like texture. You also do not want to move on to the squeezing step until you see that the mixture is evenly hydrated, meaning there are no overly dry or wet patches. Happy baking! -👩🍳Tess
@kingarthurbaking can you clarify her gram measurement for flour? 3 cups / 450 grams isn’t your conversion for 1cup to grams.
Hey! Apple-solutely! The recipe calls for 3.75 cups of AP flour. Our weight for AP flour is 120g/1cup. 120g(3cups)= 360g. 120g(.75cup)= 90g. 360g+90g= 450g, Let me know if this helps. 😄 Happy pie-baking! -🥐Lily
THANK YOU lol I immediately thought something was off when the first ingredient "3 cups or 450 grams" wasn't right
@@KingArthurBakingCompanyeven in her what’s for dessert book it says 3 cups! But it also says 405 grams I’m so glad I found this I hope it turns out right.
I only have a glass pie plate. Should I still place the pie directly in the oven after having it in the freezer for 10-15 min?
Hi Diana! If the pan has only been in the freezer for 10 to 15 minutes, it should be OK. If you've chilled the lined pan for longer you'd want to worry about the drastic temperature change. Kindly, -👩🍳Morgan
So she says 450 grams flour is 3 cups here, in her book it says 405 grams but on your website it says every cup of your AP flour is 120 grams so I’m going to try making this with 360- 375 grams since that’s what your website says and people have complained about the dough being dry. Is there any way you could let me know asap which one I should go with?
Hi Summer! Our standard for our website and books is 120 grams of flour per cup, but unfortunately there is no industry standard for this measurement so it may be different in Claire's book. Either will work, just be sure to be consistent in which resource you follow so you don't end up with too much flour or too little. Happy baking! -👩🍳Morgan
I live at altitude, 5280ft, Boulder, Colorado. Does the material of the pie pan make a difference ? Also, do I increase oven temperature and time?
Hi, Stephen! I'm glad you're aware of the differences you'll experience at high altitude. We have a page dedicated to high-altitude baking here! (www.kingarthurbaking.com/learn/resources/high-altitude-baking). Let me know if that helps. 😊 -🥐Lily
Can I put the unbaked apple pie in the fridge or freezer overnight and bake the next day? 23:21
Hi Lacy, you sure can! It is just fine to place in the fridge for one night, but anything longer than that we would recommend freezing. Happy Baking! -👩🍳Maranda
Wonderful! Thank you for the quick reply
Claire?!
It's her! Happy to have her guidance with this crust 💚 -🍮Nicole
If only I had the foresight to wait 3 days so could have a much better apple pie
Love Claire Saffitz. No pretense and no "Look at me...I'm covered in tattoos please take me serious as a chef/baker"
We love her, too! 🥰 -🥐Lily
Is that 3 pounds of apples before or after peeling and coring?
Hi, Jaque! From the recipe (in the link below the video, in the description), "3 pounds (1360g) apples, peeled and cut into 1/2"-thick wedges (about 8 cups or 7 medium apples)*" H(apple)y baking! 🍎🍏 -🥐Lily
@@KingArthurBakingCompany Thanks I did read that but it still wasn't clear to me whether it was 3 pounds before or after pealing coring. I measured 3 pounds before so I shall see how that turns out.
When our recipes call for something like "3 pounds (1360g) apples, peeled and cut into 1/2"-thick wedges" that means you'll want to measure out the fruit before peel and slicing. So you should be good to go. Hope this helps to clarify! Kindly, -👩🍳Morgan
Brilliant
What is the tip if you do get cracking?!?
Hey there! I'd love to help, though I'd need some more details to help answer your question better. Could you please tell me a little more about your question? I'm happy to answer! 🙂 -🥐Lily
@@KingArthurBakingCompany cracking in the dough when rolling out. Claire stated she would give a tip on what to do if that happens
Ah! Thank you. 😀 I'm not sure where that is in the video, exactly, either, but I do have another answer from us here (www.kingarthurbaking.com/videos/pie-qa-with-kate-mcdermott/crust-tips-tricks). We have loads of information for pie-baking on our website under our "LEARN" section and "BLOGS". Let me know if these help! -🥐Lily
Which apples did Claire use?
Hi, Doug! I did see (and hear from the video) that the type of apples is not explicit. What I did find is the note on the recipe from our website, "*Choose a firm, sweet-tart apple variety, such as Pink Lady." I'd assume she used Pink Lady! Let me know if this helps. 😊🍎🥧 -🥐Lily
@@KingArthurBakingCompany thanks! I usually use jonagold when available or Braeburn but love to hear what others use :)
Curiosity is what helps us grow! You may find this blog helpful, then! (www.kingarthurbaking.com/blog/2016/09/18/best-pie-apples) It's all about apples for pies. 🍎🍏🍎🍏🍎 H-apple-y baking 😄 -🥐Lily
How much butter, how much salt,
In the crust there are 20 tablespoons (283g) unsalted butter and 1 teaspoon of salt. There is a pinch of salt in the filling, which is about 1/16 of a teaspoon. Here's the full recipe: www.kingarthurbaking.com/recipes/cinnamon-and-sugar-apple-pie-recipe? -🍮Nicole
the general rule is 3-2-1 3 flour 2 butter 1 water and this is close but not exactly that, but still you won't go wrong if you used 3-2-1
You don’t have to blind bake the crust?
Hi Katie! You don't have to, and if you're planning to do a top crust it can be kind of tricky to attach it if the bottom crust has been blind-baked. Kindly, -👩🍳Morgan
How is 3 cups 450 g? 0:00
Hey there! The pie dough recipe Claire is using here calls for 3 3/4 cups of flour, which is 450 grams (120 grams of flour per cup). We hope this can help! Kindly, -👩🍳Morgan
###-- Your channels volume is recorded very low, if I turn the volume up, the ads pop up extremely LOUD. Is it possible to record your videos higher?
I wish she’d tell what variety of apple she was using.
Wait! Doesn’t a cup of flour weigh 120 grams - not 150 grams as stated in the video?
Hey there! Claire was weighing out 3 3/4 cups of flour which equals 450 grams. Hope this helps to clarify! Kindly, -👩🍳Morgan
Thank you! Yes, I missed the 3/4 c. part. 😊 Makes total sense now.
2 hour bake time?!
Lowering the temperature to 350F gives the apples time to really cook down and the juices to thicken, resulting in a little longer of a bake time. -👩🍳Betsy
@@KingArthurBakingCompany thanks, I got to try this out.
Is she saying 450 grams of flour or 415?
Hey, Xander! The correct numbers are found in the recipe, linked below the video in the Description box. 😁 H(apple)y baking! -🥐Lily
sorry, this does not do any justice to claire or her work, the audio is horrible. muffled, low and blurred.
bruh the audio at the start was so bad i had to check if my headphones are broken
Thanks for the feedback! We'll ensure the audio levels are better balanced in future videos. -🍰Grace
@@KingArthurBakingCompany thank you for the recipe though
Our pleasure! 😊 Please let us know how your bake goes! -🥐Lily
Claire tasted the pie and they cut it off before she said "MMM". Blashemy!
😂🎉😢😮😊
I really don't understand the obsession with a "flaky" pie crust?
I don't want to put my fork in and have it looks like a pile of crush corn flakes on my plate. I want to break that crust off and use it as a spoon to sop up the juices of the pie. I still think the best (and easiest) pie crust is make in a food processor until you can't see the butter and it begins to clump together. A worthwhile tip that never gets mentioned online is... if you are making pie dough to go into the freezer one still must leave it in the refrigerator for 24 to 48 hrs before freezing. Failure to allow the flour to hydrate before freezing will cause ice particle build up and your dough won't bake evenly. You'll probably end up with soggy areas as well.
I cannot believe the time this apple pie method takes...god ,talk about laboured, it's like there's some mystery to it ,there really isn't
This may be a rotten apple of the bunch for you, but you may find a good apple in our bunch of recipes here! 👉 (www.kingarthurbaking.com/search?query=apple%20pie#recipe_index) 🍎🥧 Happy baking, Simon, however you fancy! -🥐Lily
Way too complicated for most people.
Speak for yourself.
Let's not speak for everyone