Pies Recipes

Cooking with Momma T: Apple Pie

Apple Pie


1 recipe pastry for a 9 inch double crust pie
½ cup unsalted butter
1/4 cup all-purpose flour
1 cup white sugar
½ cup packed brown sugar
8 Granny Smith apples – peeled, cored and sliced
2 tsp Cinnamon
2 tsp All Spice
1/4 cup Lemon Juice
1 Egg (beat with 2 drops of water)


Preheat oven to 350 degrees F. Place bottom crust in oven for 5 – 7 minutes. Remove and set aside. In large bowl, add apples, sugar, butter, spices, lemon juice and stir until combined. Fill with apple mixture and cover with a lattice work crust or crust of your choice, sprinkle with a little sprinkle of sugar. Gently brush the egg wash over the crust. Bake for 45 to 60 minutes until golden brown. Remove from oven and rest 20 minutes before serving.

Original of the video here

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Video Transcription

Oh welcome to you another episode ofcooking with Mama T today I’m going toveer a little bit away from my mealcooking and I’m gonna cook like applepie from scratchhomemade they did everything alreadybeen sliced and I like this fight soonabout that thing because if you slicethem too much thinner then you by thetime they get finished cookingit’ll be apple sauce inside your pack wedon’t have stock without sugarokay I’m using granny smith apples andbecause I really don’t like if you gonnaadd brown sugar as well to help with thecolor and flavor we add salt and flourbecause flour gives it the thicknessthat you need it to have when they pickthis up we had a little bit of lemonjuice and actually has a really niceflavor to it and I used apple pie spicewhich is this fun spice that I mademyselfand I’ll put the ingredients down abouta generous amount and you just stireverything together and I’ll also add mybutter right here I have four T’s forfour tablespoons about and it’s my oneis a really critical part of an applepie because the doctor claw where youend up with a really watery past theflour will make it fitting as the pie iscookingI see well that’s a little chunky sideso I can just see you at my school we’reready to and this time sometimes I makea flat crust today I’m going to make ourlatest class thanks mom but now you wantto power the Apple skin and let it bepiled high because once they cook downyour still have a really good cost andI’m running my pan with parchment paperbecause of juice it’s gonna fall out Idon’t have a look a lot of juice thatfalls outside and just make it as highthen you can make it fill in all holesand all gaps okay so for the latestcrust you have a flat crust and now youuse the refrigerated pie crust that isset out and telling it’s nice that roomtemperature install and we’re just gonnalay it and you only talk down on one endbecause the other end you’re going touse to lift it up so you don’t want theother end you know what let this end belooseuntil you cover the whole top of the potso we have a hole there and I like thismay have been a little thicker becauseit covers a little crust and you startoff you can start off with the first oneand you’re gonna lift every other crustso then you’ll put and it will fall offlike – did you just put it back boy soyou put one down rolling and bring itall the way over to the end and then youjust close that cross back up all aboutthem even be making mistake it doesn’tmatter just close it’s easy sometimes toadjust it after you get all the crustboiling you can move it down to adjustit like I’m going I’ll move it down toadjust to cover the empty spaces andwe’re gonna do that throughout the wholetop as you can see we just we justlifted every other one throughout theentire pie and especially if you’remaking it for home for friend it doesn’thave to be perfect as long as its owncolor and I just added this one so whatI would do is I’m gonna lift this oneand the good thing about Dovan is softif it messes up then you can justactually just put it back together againthere’s no problem should we take thisonestretch it out bring it all the way overand we’re bringing that point on thisone and this one and we just spend a fewminutes just making it look fasteningshoot around the edge everything isdiamond the pies ready to go in the oventhere for a beautiful crust definitelywant to do an egg washI’ve cooked it with them without the eggwash you always went up to the egg washon crust it Browns so much prettier andit adds extra crunch and you do nottaste the aged in the pine it makes ahuge difference especially your applepies then you can do a lot of differentparts but apple pies sometimes I’ll do asolid crust but I’ll just take theentire soft dough lay it on the top andthen I’ll cut a design in the top of itthere are times when I’ll get evenfancier and use a tool and make theselittle big tracks around it but my go-tois always the latest or the straightcrust and you can top it with a littlebit of cinnamon a little bit of sugar toadd to it I’m just going to put just asprinkle of cinnamon for time how muchand you see most recipes say cookerapple pie or 200 or 425 I cook for applepie or 375 because with all my poundsthe Apple and the sea potato I tend tocook my pasta close to two hours asmatter of fact I would almost sayexactly – I was because I like to knowthat the crust on the bottom is done andit’s a crust on the top as well as theapples and if you don’t have parchmentpaper you can light it you can use alunar pool and you can cover the edgesand another good thing about cooking itor 375 off the times the edge burnsfaster if you’re cooking on 375 which isa slow up pie you don’t robot coveringyour edge up because most it’s time togo burning so we’re going to put this on375 I’m gonna miss extra cinnamon a gobecause I push it going 375 for about 2hours our pie is all complete deputy tolet it set for at least 20 minutesbecause it’s really hot the insidethanks again for joining us pleaseremember to subscribe to our Channel andshare it with your friends and we lookforward to seeing you in our nextepisode[Music]

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