![]() Sometimes, I like to add whipped cream with a drizzle of caramel sauce. I like to serve my apple pie warm with a scoop of ice cream. If this is the case, then cover it with some foil to allow it to finish cooking. ![]() Sometimes the top might begin to brown too quickly. The internal temperature needs to be at 200☏ or 95☌. If you have a kitchen thermometer then use it. The apple filling needs to be vigorously bubbling before it is taken out. It is very important that you bake the apple pie properly. The oven is always a nightmare to clean, so always best to avoid spills such as that.Īlthough it isn’t specified in the recipe, I like to brush it with some egg wash to help get that golden brown colour. I always place a sheet underneath the apple pie to catch any juices that may drip and fall onto the oven. When you put the apple pie in the oven to bake there are a few things to remember. When ready to bake, remove it from the freezer, unwrap it, and place it in the oven for about 15 minutes, or until the top is golden and the filling is bubbling vigorously. That is what is so great about this dessert recipe. You can save even more time by making the whole apple pie and freezing it to keep it for up to 3 months. Make it a couple of days in advance and leave it in the refrigerator to chill. To save time, I always like to prepare the crust beforehand. I know it can seem time-consuming, but it is so worth it to get that buttery, flaky crust. I have used store-bought crust before, but nothing will ever beat homemade. The first step to making any pie is to make the crust. ![]() They retain their shape and become crisp and juicy. Honey crisp apples are also delicious because of their tart flavour. They also hold their shape well and I usually use these ones to make the majority of the filling. Golden delicious apples are very sweet yellow apples. As they will lose their shape and become mushy, only use one or two apples to get that delicious flavour incorporated into the filling. Granny smith apples are green apples with a delicious flavour. I like to stick to apple varieties such as granny smith, Braeburn, golden delicious and honey crisp. So, you’ll just end up with a mushy filling that will break through your crust. This is because they are too soft as they cannot withstand cooking at all. By varying the apples, you can have contrasting flavours between the soft, sweet apples and the firm, sour apples.Ĭertain apple varieties should always be avoided, such as the gala, red delicious, and fuji apples. This is because you want the apple filling to have different levels of flavour. For the best possible apple pie filling, it is advised for you to use a variety of different apples. Due to it being such a popular British classic, it seemed only fitting that I should share this recipe as my first one.Īs obvious by the recipe name, the main component of this recipe is the apples. I love desserts, but this is my first British dessert recipe. This recipe shows you how to make your own homemade version, including your very own shortcrust pastry. Apple pie is classed as one of those dishes that everyone is bound to love.
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