Make Apple Pie Recipe & Apple Crisp Crumble HOW TO COOK THAT Ann Reardon

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

Preheat the oven.

Wash, peel, core, and slice the apples.

Place apple slices into a saucepan with 1 tablespoon of water, cover, and cook over medium-high heat for about 5 minutes until hot and bubbling.

Turn off the heat and leave the lid on the saucepan while preparing the pastry.

In a bowl, combine flour and butter, slice the butter into smaller pieces, and rub it into the flour until it resembles fine breadcrumbs.

Add sugar to the flour mixture and mix well.

In a separate bowl, whisk together a little milk and one egg.

Pour the egg mixture into the flour mixture and stir until roughly combined, then knead into a smooth ball of pastry.

Wrap the pastry and refrigerate for 30 minutes (optional), or roll it out immediately on baking paper until thin and large enough for the pie dish.

Flip the rolled pastry over onto the pie dish, peel off the baking paper, and press it into the dish, trimming excess pastry while leaving some over the rim.

Add the cooked apple slices to the pie crust, making sure to fill it well as the apples will drop down while baking.

Sprinkle sugar and cinnamon on top of the apples.

Roll out the remaining pastry for the pie lid, check its size against the dish, and trim excess pastry.

Pinch the edges of the pie crust to create a pattern, and stab the top of the pie several times for steam to escape.

Place the pie in the oven and bake until crisp and golden brown, about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens