Apple Pie 101
The smell of homemade apple pie, with its sweet, delicious filling and flaky, homemade crust is a sure sign of fall. Just follow along with our how-to video, and you too can master the technique of preparing this American classic just like grandma used to make.
1. Pinch Test - Using very cold butter, shortening and water helps the fat get properly incorporated into the flour mixture while preventing the fat from melting, creating the desired layers in the crust. The amount of water also plays an important role in the correct consistency of the dough – add just enough to moisten the fl our without drenching it. You’ll know you’ve achieved the proper ratio if the dough has small, dry cracks and sticks together when pinched.
2. Easy Transfer – Once the dough has been rolled out to the proper size, loosely roll it around the rolling pin. Then, gently unroll the dough into the pie plate and press the dough firmly onto the bottom and sides of the plate with the back of your hand.
3. Toss Filling - After the apples have been peeled, cored and sliced, toss them with fresh lemon juice, then with the sugar mixture. The lemon juice will help prevent the apples from browning, but it’s best to prepare the apple filling just before rolling out the dough.
4. Flute Crust – Tuck the top crust edges under the bottom crust edges. Use a knuckle from 1 hand (rather than a finger to prevent poking a hole in the crust) and your thumb and fore finger from your other hand to flute the edges together and form a seal.
5. Brush – Brushing the top of the pie with a mixture of 1 egg and a little heavy cream or whole milk gives it a shiny, golden brown crust.