Get the recipe: https://nyti.ms/3jUJ8dV
Have no fear, Pie Queen Melissa Clark is here! Over the past six months, Melissa was hard at work in her kitchen tweaking, improving and possibly perfecting three iconic Thanksgiving pies: apple, pecan and pumpkin. Over the next three weeks, she’ll show us how to make each pie, imparting her pie wisdom to us along the way. First up is Melissa’s Best Apple Pie.
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20 Comments
How come all the chefs skinny🧑🍳✨
World class skills on half a dozen levels.
How do you prevent the air gap? From pre cooking your filling?
She doesnt mention the exact quantities……….
Did she say how long to bake it for?🤔
Oh damn, I'm gonna try that skip parbaking trick.
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.
Imagine being her neighbor lol.
Personal preferences.
But a whole lot of unnecessary work in my book.
And that whole bit about apple varieties, by precookiing your limiting yourself.
You've started making mush before you started baking and a whole extra step not needed.
PLUS way too much sugar in my book.
( again personal preference).
Simple Brown sugar ,salt, cinnamon, fresh ground nutmeg, maybe a touch of mace or allspice corn starch
Let masserate then fill and into oven.
MACS, Cortlands, all good. Cheaper too.
Sugar and spice adjust too taste.
Personally I want apple pie. Not a Hostess sugar coated mush pie wrapped in sugar coated cardboard.
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.
How much flour and how much butter?
This should just be called "how to get a mid pie taking as many short cuts as possible".
Couldn’t agree more!! An Apple Pie should be spicy!! ❤❤❤
Mmmmmmmmmm😋
Pumpkin pie is my favorite🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧
What is pie without some cream?
😍
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.
I don’t know about pre cooking the apples. They come out just fine being totally cooked in the oven
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.