| How to Make an Apple Pie Posted: 02 Jul 2022 05:00 PM PDT Apple pie is a classic that's welcome any time of the year. For a flaky crust that melts in your mouth, mix an all-butter crust and cut your favorite apples into wedges. Then, combine the apples with spices and brown sugar, roll out the dough, and lay it in the bottom of your pie plate. Spoon the spiced apples into the pie shell and lay the rest of the pastry dough over the fruit. To give your pie a beautiful golden crust, brush an egg wash across the pastry before baking it. [Edit]Ingredients [Edit]Pastry Dough - 1 2/3 cups (225 g) of all-purpose flour, plus more for rolling
- 1 tablespoon (15 g) of sugar
- 1 teaspoon (4 g) of kosher salt
- 1 cup (225 g) of unsalted butter, cold
- of cold water
[Edit]Apple Filling - 1 cup (225 g) of packed brown sugar
- 2 1/2 teaspoons (6.5 g) of ground cinnamon
- 3/4 teaspoon (3 g) of kosher salt
- 1/2 teaspoon (1 g) of ground ginger
- 1/4 teaspoon (0.5 g) of grated nutmeg
- 1/4 teaspoon (0.5 g) of ground cloves
- of tart apples
- 1/4 cup (25 g) of tapioca starch
[Edit]For the Egg Wash - 1 large egg
- 1 large egg yolk
- of heavy or whipping cream
- 1/8 teaspoon (0.5 g) of kosher salt
Makes 1 9-in (22 cm) pie [Edit]Making the Pastry Dough - Whisk the flour, sugar, and salt. Get out a medium bowl and put 1 2/3 cups (225 g) of all-purpose flour into it along with 1 tablespoon (15 g) of sugar and 1 teaspoon (4 g) of kosher salt. Whisk the dry ingredients for about 30 seconds so they're combined.[1]
- Avoid using whole-wheat or bread flour for the dough since these will make the pastry too dense and tough.
- Cut the butter into 1/2 in (1.3 cm) cubes and mix it into bowl. Cut 1 cup (225 g) of cold unsalted butter into cubes and put them in the bowl with the dry ingredients. Use your fingers to toss the butter and smash each cube until it's flat.[2]
- You don't need to cut or rub the butter into the dry ingredients since it will incorporate when you roll and fold the dough.
- Stir in of cold water to make a shaggy dough. Pour the cold water into the bowl and use your hands to mix the dough until it comes away from the sides of the bowl. The dough should be rough and shaggy instead of a smooth ball.[3]
- The dough should be cool or it will become sticky and difficult to handle. If you need to cool the dough, wrap in plastic wrap and chill it for a few minutes before you roll and fold it.
- Roll the dough into a 10 x 15 in (25 x 38 cm) rectangle. Sprinkle a large work surface with flour and scoop the dough onto it. Use a rolling pin to roll the dough into a large, roughly shaped rectangle.[4]
- It's important to have a well-floured surface or the dough will stick and make it difficult to handle.
- Fold the rectangle twice to make a small, thick rectangle. Bring the narrow ends of the rectangle towards the center like you're closing a book. Then fold them in half again so you're left with a thick block of folded dough.[5]
- Folding the dough will create flaky layers within the pastry.
- Divide the dough into 2 equal portions. Use a sharp knife or bench scraper to cut the dough into 2 portions. You'll roll out 1 portion for the bottom crust and 1 portion for the top crust.[6]
- Since you'll be rolling the dough into a circle, it doesn't matter what shape you cut the dough.
[Edit]Mixing the Apple Filling - Shake the brown sugar, salt, and spices in a sealable plastic bag. Get out a plastic bag and put 1 cup (225 g) of packed brown sugar into it. Add 2 1/2 teaspoons (6.5 g) of ground cinnamon, 3/4 teaspoon (3 g) of kosher salt, 1/2 teaspoon (1 g) of ground ginger, 1/4 teaspoon (0.5 g) of grated nutmeg, and 1/4 teaspoon (0.5 g) of ground cloves. Seal the bag shut and shake it to mix the ingredients together.[7]
- If you're short on time, substitute 3 1/2 teaspoons (8.5 g) of your favorite apple pie spice for the individual spices.
- Peel, core, and cut the apples into 1/2 in (1.3 cm) slices. Rinse of apples and peel them. Then remove the cores and set the apples on a cutting board. Cut each apple into equal sized wedges that are about 1/2 in (1.3 cm) wide.[8]
- Use your favorite type of apple such as Granny Smith, Golden Delicious, Northern Spy, Jonagold, or Pink Lady.
- You should have about 11 heaping cups (1.9 kg)of cut apples.
- Add the apples to the bag and shake them. Open the bag with the spices and brown sugar. Put the apple wedges in the bag and squeeze out as much as as you can before you seal the bag shut. Shake the bag well so the apples are coated with the brown sugar spice mixture.
- Mixing the apples in the bag will prevent them from browning since they're not exposed to air.
- Let the apples rest in the bag at room temperature for 3 hours. The sugar and spices will draw moisture out of the apples as they sit. Turn the bag every once in a while to coat the apples in the syrup that will develop.
- If you want to prepare the apples in advance, refrigerate the apples as they macerate for up to 8 hours.
- Add the tapioca starch and shake the bag. Open the bag with the apple filling and add 1/4 cup (25 g) of tapioca starch. Seal the bag and shake it well so the tapioca starch mixes with the juice. The tapioca starch will thicken the filling as the pie cooks.[9]
- If you don't have tapioca starch, substitute cornstarch (also called corn flour) or instant clearjel.
[Edit]Assembling the Pie - Roll half of the dough into a 14 in (35.5 cm) circle and lay it in a pie dish. Sprinkle your work surface with a little flour and place half of the dough on it. Use a rolling pin to roll the dough into a large, thin circle that's 14 in (35.5 cm) in diameter.[10]
- Turn the dough frequently as you roll to prevent it from sticking to your work surface. You may need to sprinkle more flour if the dough becomes sticky.
- Lay the pastry in a 9 in (22 cm) pie plate and trim the edges of the dough. Press the dough down so it fits into the corners and sides of the pan. The dough will extend up and over the sides of the pie plate. Take a sharp paring knife and cut the edge of the dough so it hangs over by 1 in (2.5 cm).[11]
- Discard the scraps or roll them thinly (about 1/4 in or 6 mm) thick and dust them with cinnamon and sugar. Bake them at until they crisp up and become golden brown.
- Roll the remaining half of the dough into a 14 in (35.5 cm) circle. Sprinkle your work surface with a little more flour and roll out the remaining half of dough into another large circle. Lay a sheet of parchment paper on a baking sheet and lay the pastry circle on it.[12]
- Avoid trimming the circle for the top of the pie before you assemble the pie.
- Cover and chill the pastry for 2 hours. Cover the pastry in the pie plate with plastic wrap and cover the pastry on the baking sheet with plastic wrap. Transfer them to the refrigerator and chill them for 2 hours so the gluten in the dough relaxes.[13]
- If you're in a rush and can't chill the dough, you can skip the resting time. Keep in mind that the pastry may not be as tender though.
- To make the pastry ahead of time, roll and chill it for up to 8 hours.
- Spread the apple filling into the pastry-lined shell. Remove the pastry dough from the refrigerator and remove the plastic wrap. Open the bag with the apple filling and pour it into the pastry in the pie pan. Use your hands or a spoon to arrange the apples so they're evenly distributed and mound a little in the center.[14]
- Remember to pour the accumulated spiced liquid into the shell too since this will thicken the filling.
- Lay the top pie crust over the filling and seal the edges. Remove the baking sheet with the circle of pie dough and take off the plastic wrap. Place the circle over the apple filling and then pinch the top crust to the bottom crust. Then take a sharp knife and trim the edge to 3/4 in (19 mm) thick. Fold the sealed edge under itself loosely crimp the edges.[15]
- If you prefer, press the tines of a fork around the edges to create a hatched look.
[Edit]Baking the Apple Pie - Preheat the oven to and chill the pie for 30 minutes. Turn on the oven and chill the pie while the oven is heating up. Refrigerate the pie until the pastry is firm and cold.[16]
- You can refrigerate the assembled pie for up to 1 hour.
- Beat the egg, yolk, cream, and salt to make the egg wash. Crack 1 egg into a small bowl and add 1 egg yolk, of heavy or whipping cream, and 1/8 teaspoon (0.5 g) of kosher salt. Whisk the mixture until it's completely combined and pale yellow.[17]
- The egg wash will make the pie a rich, golden brown as it bakes.
- Brush the egg wash over the top of the pie and cut 6 vents in the pastry. Remove the chilled pie from the refrigerator. Dip a pastry brush in the egg wash and brush it evenly over the top of the pie. Then use a sharp knife to cut 6 vents across the top of the pie.[18]
- Each vent should be about 3 in (7.5 cm) long so steam can escape from the filling as the pie bakes.
- Set the pie on a baking sheet and bake it for 75 minutes. Lay a sheet of parchment paper on a baking sheet and set the pie on it. Put the pie on the baking sheet into the preheated oven and bake it until the apples are soft and the pastry is golden brown.[19]
- The baking sheet will catch any drips if the filling bubbles up and over the pie as it's baking.
- Cool the pie for at least 1 hour before you serve it. Take the pie out of the oven and let it rest at room temperature so the filling sets up. Then slice the pie and serve it with whipped cream or ice cream.[20]
- To store leftover apple pie, cover it with aluminum foil and keep it at room temperature for up to 3 days. You can also refrigerate it for up to 4 to 5 days.
- For an easier way to make the pie, substitute store-bought pie dough for the homemade pastry. Just lay the pre-rolled pie dough into your pan and proceed with the recipe.
- If you'd like a unique look, top the pie with a lattice-work crust or crumb topping.
[Edit]Things You'll Need - Measuring cups and spoons
- Bowl
- Plastic bag
- Whisk
- Sealable plastic bag
- Baking sheet
- Parchment paper
- Paring knife
- Knife and cutting board
- 9 in (22 cm) pie plate
- Rolling pin
- Pastry brush
- Pie server
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Wrap Flowers Posted: 02 Jul 2022 09:00 AM PDT Flowers are a great way to cheer someone up. If you'd really like to make your flower bouquet appear more polished, wrap the flowers before presenting them. When it comes to wrapping your flowers, consider the wrapping as another element of the bouquet.[1] For a dramatic look, consider leaving the stems exposed. Or for a rustic appearance, completely wrap the stems so that only the flowers are exposed. You can also give the simple gift of a single wrapped flower. Dressing it up with a ribbon or string can really make it stand out. [Edit]Wrapping Flowers With Exposed Stems in Paper - Choose paper. You can use almost any type of paper to wrap flowers. If you want a simple classic look, choose plain brown craft paper. For a dressier look, choose wrapping paper or decorated wrapping sheets. For a unique look, think about using:[2]
- Newspaper
- Pages from old books (if you're wrapping small flowers)
- Sheets of music
- Colored tissue paper that coordinates with the colors in the bouquet or contrasts with the flowers to make them pop.[3]
- Place the flowers on the paper. Secure the middle of your flower stems with a rubber band. This will make them easier to wrap and keep them from coming loose in your paper. Set the flowers on your paper so that the rubber band lines up with the folded edge of the paper.[4]
- A small portion of the stems will be wrapped. However, the flowers should cover a lot of the paper while plenty of stems are exposed.
- Fold the paper in half. Lay your paper on a table so the printed or colored side is face down. Bring the side closest to you up and over so you can fold it about halfway. Fold the paper at an angle so some of the plain side is exposed.[5]
- If you're not using colored paper, you should still fold the paper over at an angle. This will create decorative folds in the wrapped bouquet.
- Wrap the paper around the flowers. Fold one side of the paper up and over the flowers so that it reaches the other side. You can then roll the bouquet so that all the paper is wrapped up, or you can fold the other side across the flowers.[6]
- This method will make a bit of a cone-shape and can be good for wrapping a bouquet with varying sizes of flowers.
- Secure the paper. Take a few pieces of clear double-sided tape and place them on the folds of paper that overlap. Press the taped pieces together so that the wrapped bouquet doesn't come apart when you move your hands away. If you don't have tape, you could use twine or string. You'll just need to wrap the string or twine tightly so the paper doesn't unwrap.[7]
- You can finish your bouquet by wrapping a bow at the base of the paper, where it meets the stems.
[Edit]Wrapping the Flowers and Enclosing the Stems in Paper - Select your paper. To support a delicate bouquet, you may want to use brown craft paper or a thick wrapping paper. If your flowers have strong stems and blooms, you can use a more delicate paper, like tissue paper or newsprint.
- Choose a color that will look good with your flowers, not compete with it. For example, if you have an orange flower, think about using red and yellow tissue paper which will bring out the orange color.
- Wrap the stems of the flowers together. Trim the stems of your bouquet so they're the same length. Tie a rubber band around the stems so the stems don't come loose. The rubber band will be hidden when you wrap the flowers in paper. Wrap a paper towel around the end of the stems to prevent water from leaking out of the flowers and onto the paper.[8]
- To keep your flowers fresh for longer, consider soaking the paper towel in water. Then wrap the wet paper towel around the stems. Cover the wet paper towel with plastic wrap to prevent the water from soaking into the paper.
- Place the flowers on the paper. Lay a square of your paper at a diagonal (so it looks like a diamond) in front of you. If you want the colorful part of the paper on the outside, lay the paper so the plain side is facing you. If you want just a little color to show, place the plain side down so the color faces you. Lay the flowers on the paper so the blooms are above the top square of the paper. Most of the stems should be going straight down the middle of the paper.[9]
- For an average bouquet, you'll probably want a square of paper that measures 2-feet by 2-feet.
- Fold one side of the paper. Hold the right corner that's closest to you and the bottom corner that's nearest to you. Fold this side over toward the flowers. The fold should be an inch or two thick. If your bouquet is small, you may want to do another fold or two so the fold ends up close to the stems of your bouquet.[10]
- A large bouquet with long stems might only need one fold.
- Fold the left side of paper over the flowers. Take the left corner of the paper and fold it up and over the flowers. The paper should almost reach the side of the paper that you just folded.[11]
- If you want to really secure the wrapped flowers, you can use clear-sided tape to tape these folds.
- Fold the bottom of the paper up. Carefully hold your fold in place over the flowers and take the long thick fold near the bottom with your other hand. Continue folding or rolling this side up towards the middle of the flowers.[12]
- It's important to fold the corners in this order so the bottom fold makes a kind of base or bottom for your flower stems.
- Fold or roll the right side of paper. Once the left and bottom sides of the paper are covering the flowers and stems, finish rolling or folding the paper on the right side. You should now be able to hold the flowers in wrapped paper.[13]
- If you want a tightly wrapped bouquet, finish rolling the paper tightly so you create a lot of tension. For a looser bouquet, just gently fold the remaining paper over.
- Secure the bouquet. Use ribbon, twine, or string to wrap around the paper. Wrap around the paper several times so that the paper doesn't come undone. If your paper is very thick, you may want to use clear double-sided tape to tape the folds together.
- You may want to place a large decorative ribbon on the outside of your wrapped flowers. This can give the bouquet a professional look.
[Edit]Wrapping Flowers in String or Ribbon - Gather the flowers together. Hold all of the flowers with one hand so your palm is enclosing the stems. Take a rubber band and wrap it around the stems at the point where you're holding them.[14]
- The rubber band will be covered up. It will ensure that individual flowers don't fall out of the bouquet.
- Attach a looped string to a stem. Take your string or ribbon and make a loop on one end. Slip the loop onto just one flower stem and slide the loop up so that it's near the rubber band.[15]
- The looped stem gives your string or ribbon a starting point for wrapping the bouquet. This will also make sure that the string or ribbon doesn't unravel from the bouquet.
- Wrap the string or ribbon around the stems. Evenly wrap the string or ribbon around your grouped stems. Keep wrapping until you've covered as much of the stems as you want.[16]
- If you have wide ribbon, you probably won't need to wrap around the stems very many times. Keep in mind that wrapping several layers of string or ribbon will strengthen and support the bouquet.
- Finish off the string or ribbon. Once the flowers are secure and wrapped as much as you like, bring the string or ribbon back to the front of the bouquet. Cut the string or ribbon and weave it into the wrapped stems.
- You can also tie a ribbon or string bow to the front of the wrapped stems to hide the end of the wrapping.
- Try wrapping individual flowers. If you want to give a single bloom, make it really stand out by wrapping it. Roll the stem in a small piece of brown craft paper and roll twine around it to tighten and secure it. You could also use a small cloth square to wrap around the stem. Wrap ribbon around it to secure it.[17]
- If the flower is very small, you could twist one end of the paper into a cone. Place the small flower into the cone so it sits in the narrow end of the cone.
[Edit]Things You'll Need - Flowers
- Wrapping or tissue paper
- Clear tape
- Ribbon
[Edit]References
[Edit]Quick Summary |
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