Repeat with remaining dough. Makes 2 disks. Basic Pie Dough for Apple Pie. Rating: 3. Read Reviews Add Review. Save Pin Print More. Read the full recipe after the video. Recipe Summary test Yield:.
Reviews Martha Stewart Member. Rating: 5. Love this recipe. It was a bit crumbly and harder to work with. Yes, it does get pretty hard in the fridge, but let it sit out for no more than five minutes, and it will become nicely pliable.
To the snarky commenter, the amount of flour is perfect. Why anyone would want a crust thicker than what this produces is beyond me. Thick pie crust is hard, tough and unpleasant to eat. Why would you want to have to eat a piece of pie with a fork AND a knife?
Will be making an apple pie today. Rating: 1. Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes place all around the edge of the pie, slightly overlapping each other, and glaze with more egg.
Sprinkle the pie with sugar and bake in the centre of the oven for 45—55 minutes or golden-brown all over and the apples are tender.
By Simon Hopkinson. See more 9 cosy comfort puds recipes 9. By Paul Ainsworth. See more apple pie recipes By William Leigh. See more bramley apple recipes Hairy Bikers' Best of British. Recipes from this episode. Perfect apple pie. Preparation time less than 30 mins. Cooking time 30 mins to 1 hour. Serves Serves 6. Dietary Vegetarian. By The Hairy Bikers. Roll out pastry large enough to cover the dish and with some to spare. Cut a strip slightly wider than the dish rim from the sides of the rolled pastry.
Brush dish rim with beaten egg or water. Place pastry strip on rim and press firmly down, continue with further strips until all rim covered. Brush Pastry rim with beaten egg or water. Press the pastry down onto the rim firmly all round. Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish.
Retain the trimmings for decoration. Knock up edges to form a good seal by holding a sharp knife horizontally against the cut edge and gently tapping the pastry edge all the way round.
Make a fluted edge by laying your thumb and forefinger of the left hand on the top of the pastry facing outwards, then with the fore finger of your right hand gently pushing the pastry edge up against the other two fingers as shown Continue until all edge is fluted. Make a small steam escape hole in centre of lid. Re roll trimmings by gathering into a ball and kneading gently together and roll out as usual.
To make rounded leaves cut out rounds of pastry using a small biscuit or cookie cutter. With the point of a sharp knife mark veins on the leaves. Brush pie top with beaten egg for a golden glaze and arrange the leaves on top of pie in a pattern of your choice.
Brush again with beaten egg and bake as directed in recipe. Unroll one pastry disc and lay on a piece of baking paper, pile your chosen filling on to the pastry leaving a border all round. Brush border with water or beaten egg. Unroll second sheet of pastry and leave on its blue film, with a sharp knife cut a cross in the middle of the sheet.
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