Classic American Apple Pie | From Scratch

Classic apple pie is just about as downhome, wholesome and AMERICAN AS IT GETS, SON! We’re going to use my favorite pie crust, a french shortcrust called Pâte Brisée and a no-cook filling that’s a breeze to throw together… and the results… MARVELOUS. More information below as always… Cook on! 🤘🏻Adam

Intro/Vlog: (0:00)
Making the pie dough: (4:11)
Making the filling and baking: (5:14)
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Classic Apple Pie…

Filling…
1300g Apples, peeled and sliced 1/ 3 - 1/ 2 inch (roughly 3lb)
200g Dark Brown Sugar (1 cup)
3g Kosher Salt (1 tsp)
6g Cinnimon, ground (2.5 tsp)
1g Allspice, ground (1/ 2 tsp)
1g Dried Ginger, ground (1/ 2 tsp)
.5g Nutmeg, ground (1/ 4 tsp)
12g Lemon juice (juice of half a lemon)
30g Tapioca Starch (1/ 4 cup)
***Pinch of finishing sugar and salt sprinkled over the top before baking.

Eggwash…
1 egg yolk
118ml Whole Milk or Cream (1/ 2 cup)

Crust… (Pâte Brisée)
250g Bread Flour
205g Unsalted Butter, cubed and chilled
3g Kosher Salt
55g Water, chilled

***Though I haven’t tested it, in theory, all-purpose (AP) flour should work in place of bread flour if that’s all you have. I’ve learned to use bread flour for it’s consistent protein content which can effect the way that the dough absorbs water. To learn more peep the link below...
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STUFF THAT I USE…

Lodge 10 inch Cast Iron Skillet - https://amzn.to/37f4z3U
KitchenAid Stand Mixer (6 cup) - https://amzn.to/3nTKrdz
Where I buy my spices - www.thespicehouse.com
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MORE INFORMATION FOR YOU CURIOUS HUMANS…

More about Water Absorbtion in baking processes - https://bakerpedia.com/processes/water-absorption/

Tracing the Historical Origins of Apple Pie… Why is it considered “American?” -
https://priceonomics.com/how-apple-pie-became-american/
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MUSIC:
Melodeyes - https://soundcloud.com/melodeyes Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.

Видео Classic American Apple Pie | From Scratch канала Omnivorous Adam