Angela Nilsens Ultimate Apple Pie Recipes

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THE ULTIMATE CARAMEL APPLE PIE



The Ultimate Caramel Apple Pie image

Provided by Tyler Florence

Categories     dessert

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 15

3 cups all-purpose flour
Pinch salt
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut in chunks
1 egg separated, (yolks for the pastry, whites for the glaze)
3 tablespoons ice water, plus more if needed
1 cup sugar, plus 1/4 cup for the top
3 tablespoons water
1/4 cup heavy cream
1/2 cup red wine
1/2 vanilla bean, split and scraped
1 lemon, halved
8 apples (recommended: Granny Smith and Gala)
1 tablespoon flour
1 cinnamon stick, freshly grated
1/4 cup unsalted butter

Steps:

  • Preheat oven to 350 degrees F.
  • To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal. Add the egg yolk and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.
  • While the dough is resting, prepare the filling.
  • To make the caramel sauce: place the sugar and water in a small pot and cook, without stirring, over medium-low heat until the sugar has melted and caramelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. It may bubble and spit, so be careful. When the sauce has calmed down, return it to the flame, add the vanilla bean and heat it slowly, until the wine and caramel are smooth and continue to slowly cook until reduced by half. Remove from the heat and cool until thickened.
  • Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples with a paring knife, cut them in half, and remove the core with a melon baller. Put the apple halves in the lemon-water (this will keep them from going brown). Toss the apples with the flour and cinnamon.
  • Take the dough out of the refrigerator, unwrap the plastic, and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator, until ready for the top crust. Let the dough rest on the counter for 15 minutes so it will be pliable enough to roll out. Using a rolling pin, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin and lay it inside a 10-inch glass pie pan. Press the dough into the pan so it fits tightly.
  • Preheat the oven to 350 degrees F.
  • Slice a couple of the apples at a time using a mandolin or a very sharp knife. The apples need to be thinly sliced so that as the pie bakes, they collapse on top of each other with no air pockets. This makes a dense, meaty apple pie. Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled red wine caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top; the apples will shrink down as the pie cooks. Top the apples with pieces of the butter.
  • Now, roll out the other ball of dough just as you did the first. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie, and using some kitchen scissors, trim off the overhanging excess from around the pie. Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples.
  • Bake the caramel apple pie for 25 minutes on the middle rack. In a small bowl, combine the remaining 1/4 cup of sugar with the freshly grated cinnamon. Remove the foil from the pie and brush the top with the remaining egg white. Sprinkle evenly with the cinnamon sugar and return to the oven. Continue to bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it.

ANGELA NILSEN'S ULTIMATE APPLE PIE



Angela Nilsen's Ultimate Apple Pie image

This is from BBC Good Food Magazine It's my apple pie recipe of choice. It's my apple pie recipe of choice. Keeps my husband happy too. Serve with whipped cream or vanilla ice cream.

Provided by Ppaperdoll

Categories     Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 9

1 kg bramley apple
140 g golden caster sugar
1/2 teaspoon cinnamon
3 tablespoons flour
225 g butter, at room temperature
50 g golden caster sugar, plus extra
golden caster sugar, to dust
2 eggs
350 g plain flour

Steps:

  • Line a large baking sheet with a layer of paper towels. Quarter, core, peel and slice apples quite thin (about 5 mm thick) and lay onto paper towels. Set another layer of paper towels on top, to absorb any liquid. Set aside.
  • For pastry, beat 225 g butter and 50g sugar in a large bowl until just mixed. Add one whole egg, and one yolk (reserve white for later). Beat together for 1 minute. Work in flour with a wooden spoon, 1/3 at a time until it starts to clump together, then mix in the rest with your hands. Form into a ball and wrap with plastic wrap. Chill dough 45 minutes.
  • Mix 140g sugar, cinnamon, and flour in a large bowl.
  • Once pastry has chilled, heat oven to 170 degrees Celsius Lightly beat egg white with a fork. Cut off one third of the pastry and keep it wrapped while you roll out the rest.
  • Line a 20-22 cm pie dish with pastry, leaving a slight overhang. Roll remaining third to a circle about 28cm (to cover, with a couple of cm.s to spare).
  • Pat apples dry with kitchen paper. Tip apples into bowl with cinnamon-sugar mixture and toss through. Pile high into pastry-lined pie dish.
  • Brush a little water around the pastry rim and lay pastry lid over the apples, pressing edges together to seal. Trim edges with a sharp knife and make 5 small slashes on top of lid to allow steam to escape.
  • Brush pie with egg white and sprinkle with sugar. Bake 40-45 minutes until golden.
  • Sprinkle with more sugar and serve warm with ice cream or cream.

Nutrition Facts : Calories 585.8, Fat 24.7, SaturatedFat 14.9, Cholesterol 113, Sodium 181, Carbohydrate 85.2, Fiber 4.6, Sugar 37, Protein 8.1

HOMEMADE APPLE PIE



Homemade apple pie image

Try our classic Bramley apple pie with homemade shortcrust pastry. Simplicity is key to this traditional dish which makes for a comforting family pudding.

Provided by Angela Nilsen

Categories     Dessert, Dinner, Treat

Time 2h30m

Number Of Ingredients 9

1kg Bramley apples
140g golden caster sugar
½ tsp cinnamon
3 tbsp flour
225g butter, room temperature
50g golden caster sugar, plus extra
2 eggs
350g plain flour, preferably organic
softly whipped cream, to serve

Steps:

  • Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
  • For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
  • After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
  • Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

Nutrition Facts : Calories 695 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.79 milligram of sodium

TYLER FLORENCE'S ULTIMATE CARAMEL APPLE PIE



Tyler Florence's Ultimate Caramel Apple Pie image

I love this pie! I never made an apple pie before I made this one and this is the only one I will ever make!!!!! It is YUMMY!!!!! Use store bought crusts to cut down on time.

Provided by Jessica K

Categories     Pie

Time 2h50m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 16

3 cups flour
1 pinch salt
3/4 cup butter, cold, cut in chunks
2 eggs, separated (yolks for the pastry, whites for the glaze)
3 tablespoons ice water, plus more if needed
1 cup sugar, plus
1/4 cup sugar, for the top
3 tablespoons water
1/4 cup heavy cream
1/2 cup red wine
1/2 vanilla bean, split and scraped
1 lemon, halved
8 apples (recommended ( Granny Smith and Gala)
1 tablespoon flour
1 cinnamon stick, freshly grated (or 1 TB ground cinnamon)
1/4 cup unsalted butter

Steps:

  • Preheat oven to 350 degrees F.
  • To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal.
  • Add the 2 egg yolks and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.
  • While the dough is resting, prepare the filling.
  • To make the caramel sauce: place the sugar and water in a small pot and cook, stirring constantly, over medium-low heat until the sugar has melted and caramelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. It may bubble and spit, so be careful. When the sauce has calmed down, return it to the flame, add the vanilla bean and heat it slowly, until the wine and caramel are smooth and continue to slowly cook until reduced by half. Remove from the heat and cool until thickened.
  • Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples with a paring knife, cut them in half, and remove the core with a melon baller. Put the apple halves in the lemon-water (this will keep them from going brown). Toss the apples with the flour and cinnamon.
  • Take the dough out of the refrigerator, unwrap the plastic, and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator, until ready for the top crust. Let the dough rest on the counter for 15 minutes so it will be pliable enough to roll out.
  • Using a rolling pin, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin and lay it inside a 10-inch glass pie pan. Press the dough into the pan so it fits tightly.
  • Slice a couple of the apples at a time using a mandolin or a very sharp knife. The apples need to be thinly sliced so that as the pie bakes, they collapse on top of each other with no air pockets. This makes a dense, meaty apple pie.
  • Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled red wine caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top; the apples will shrink down as the pie cooks. Top the apples with pieces of the butter.
  • Now, roll out the other ball of dough just as you did the first. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie, and using some kitchen scissors, trim off the overhanging excess from around the pie.
  • Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples.
  • Bake the caramel apple pie for 25 minutes on the middle rack. In a small bowl, combine the remaining 1/4 cup of sugar with the freshly grated cinnamon. Remove the foil from the pie and brush the top with the remaining egg white.
  • Sprinkle evenly with the cinnamon sugar and return to the oven. Continue to bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it.

Nutrition Facts : Calories 1259.1, Fat 55.5, SaturatedFat 33.6, Cholesterol 248.1, Sodium 333.2, Carbohydrate 177.9, Fiber 10.5, Sugar 91.8, Protein 14.9

MISS HATTIE'S APPLE PIE



Miss Hattie's Apple Pie image

A deep-dish double crust apple pie using Granny Smith apples. Tart and tasty.

Provided by lenoirlady

Categories     Apple Pie

Time 2h

Yield 8

Number Of Ingredients 8

2 (9 inch) unbaked pie crusts
12 unpeeled Granny Smith apples, cored and quartered
1 cup white sugar
2 teaspoons ground cinnamon
1 ½ teaspoons ground cloves
1 teaspoon freshly grated nutmeg
3 tablespoons butter
3 tablespoons melted butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.)
  • Shred the apples into a large bowl. Stir in sugar, cinnamon, cloves and nutmeg. Mix well and place in bottom crust. Dot the top with 3 tablespoons butter.
  • On a cutting board, place rolled out (or packaged) pie crust. With a leaf or apple cookie cutter, cut shapes from the pie crust. Position the cutouts all over the top of the pie, leaving small spaces between cutouts for the vent holes.
  • Bake in the preheated oven for 30 minutes. Remove pie from oven and brush with 3 tablespoons melted butter. Return to oven and bake an additional 15 minutes, or until golden brown. Place a piece of aluminum foil under the pan in case it boils over.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 72.1 g, Cholesterol 22.9 mg, Fat 23.8 g, Fiber 6.1 g, Protein 3.5 g, SaturatedFat 9.3 g, Sodium 298.3 mg, Sugar 46.5 g

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