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4 Levels of Apple Pie: Amateur to Food Scientist | Epicurious

May 01, 2020
Hi, I'm Emily and I'm a level one chef. Hi, I'm Beth and I'm a level two chef. Hi, I'm Penny. I work at the Institute of Culinary Education and have been a chef for 15 years. this is my pretty easy

apple

crumble pie recipe which is a trademark the best time to eat this

apple

pie is every day every day because an apple a day will keep the doctor away there are so many things that make it special, first Well, there are spices and they are tons of delicious spices that I roast first before fresh grinds, then there is rum, the right rum makes everything better.
4 levels of apple pie amateur to food scientist epicurious
The first thing I'm going to do is take out the premade cake dough and just flour it time just to make sure that when I roll it it doesn't turn into a cake table, you know, I'm going to start adding my dry ingredients to my mixer. I have some all purpose flour, sugar, souls hate flowers, I'm just going to combine them, this crust is so delicious. since there are two sticks of butter that are very cold, it's good to spread them out a bit as it also makes it look a little more homemade, well, chef level 3 trickster.
4 levels of apple pie amateur to food scientist epicurious

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4 levels of apple pie amateur to food scientist epicurious...

I don't want too much water in the crust. I wanted to just cut it up and see how it sticks, this is perfect and I'll start adding my water and my vodka, most of the alcohol will evaporate and I'll end up with a drier, flakier crust so I want to make a crust of two. pie I'm going to divide it, get some plastic wrap, you want it to be round, try to make it as smooth as possible, it's very easy, the crust is ready, I'll just work it by hand for a second, give it a little more love by hand wrapping it well.
4 levels of apple pie amateur to food scientist epicurious
I'm helping the flour fully hydrate a minimum of an hour in the refrigerator or overnight 30 minutes some flour on my board. I actually want the sides of the crust to cover the pie plate, I'm mainly going to try to scoop out this part a little bit, it's the half of my dough that was chilled and rested in the refrigerator first. I start by hitting this and now I'm going to wind. I want to roll the flour quite thinly on the rolling pin, riki's mistake, not rolling things big enough. I'm going to spray it with just a light coating of pan nonstick and then to transfer it, I like to fold it in half, line up the middle right in the middle and open it up in the pan.
4 levels of apple pie amateur to food scientist epicurious
I love moving the dough around and definitely not breaking it. You always see people do this because it just makes it easier. Make sure you have a little bit hanging at this end. Roll it back over the pin, so I'm just pushing it in. cake pan to make sure it is against the edges, lift it up and drop it back onto the pin. This will go back into the refrigerator for 30 minutes, let it sit for about 20 minutes or so to let the gluten rest now. I'm going to fold the outside edge of my pie crust. Let's make our egg wash.
The beaten egg will be glue. Let's start with an egg. A bit of milk. A little bit of water to loosen it up the way I'm going to do it. Decorating this top is making it look like a blooming flower and I'm going to start cutting out my petal shapes so they'll have a few minutes to cool in the refrigerator. The beaten egg here will allow them to stick. each other and stay in place, naturally there are small air pockets between the pieces so no need to cut any vents in the cake. Layer three together to make it look like the end of a flower a little more upright and that's the top crust of my cake is ready to cool and harden so my next step is to make the mixture for my crumble that will go on top of my cake .
I'm just going to mix flour, brown sugar, cinnamon and butter. I don't think this is something you can overmix black pepper, allspice, star anise, green cardamom, and cinnamon sticks. I really just want to start bringing out the aroma, transfer them to the spice grinder. Ginger is what makes chai tea spicy. I'll use clean water and sugar, a pinch of salt after it boils, we'll turn it off and let it sit for about two hours. I use Fuji apples because they are very tasty and work well for pies. The Golden Delicious are sweet and soft and the Honey Crisp are very crunchy.
I like to use our Granny Smiths and Gala and Jonagold apples. I'm going to use this amazing gadget to peel, slice and core them all at once, this is hard. Since I am very slow and have a bad feeling, I will try to core this now because if I don't know how to use this corer, I need to figure it out right away. I like to peel them all first and then cut them into quarters. then I just used a paring knife to remove the core from each segment. I'll cut it into thirds in my pan.
Give us some butter already broken. Scrape out the seeds. 6 grams of that spice mixture. A couple extra cinnamon sticks. All my apples. add raw sugar, vanilla, cinnamon, nutmeg and cloves, flour, salt, 2 tablespoons of lemon juice, so I like to put the lemon zest and juice, just make sure all the apples are covered, the last one ingredient, rum, so I'm going to cool down. this and then chill it overnight. I'm just going to prepare the ingredients for my cake. I already did. They are ready today. We'll stick with whipped cream. The cream is nice and foamy. A little heavy cream and a little sugar with milk and a pinch. of salt we put a little vanilla we have half the sugar and we are going to bring it to a boil cream skim milk cake sugar egg yolks that's all there is here until I say smell this do you like the secret ingredient in this recipe is white chocolate caramelized turn it off I'm just going to use the residual heat of the cream a little bit melt all that chalk and while I'm doing that I'm going to add this room what works best in a pilot ice cream nothing nothing pour We're going to chill it overnight so we can whip it up later.
The next step is to put the filling into the base of my pie. I place them so that they have a little more even distribution. It's probably good for cooking without slices. it's like the best slice and no slice is the worst slice we're all just different slices that look different you know, make sure you pack the apples, you don't want space, I'm not going to talk because I think at all it explodes I like to put a little butter directly into the filling cold butter I really want it to be more crumbly in the middle there's that candied ginger I made earlier even with all that boiling it's still very spicy I just want to make it I make sure it's evenly distributed.
I want to use my beaten egg. Holds the top down. Lots of filling in this beautiful cake. The talking paper makes it very easy to just peel off. I'm just going to roll the top down. Beautiful top now I want to secure it to the edges, make sure you have slits in the cake for the seam, a little more beaten egg and I'll sprinkle it with more Demerara sugar. I'm going to bake this cake at 400 degrees for 20 minutes. and then I will lower it to 375 after the cake is in the refrigerator for 30 minutes, you will bake it on the lowest rack of the oven for 20 to 25 minutes at 425, after 25 minutes you will reduce the temperature to 350 for another 35 minutes, It will go into a 375 degree oven about 45 to 60 minutes after it comes out of the oven.
I'll let it sit at room temperature for about an hour or so so my cakes are all set. done, look at that, he said it couldn't be done, but here I am with a cake, look at this beautiful cake and here it is, this is my finished cake, it's time for me to try it, here we go, boom, okay, God, and get it. the cinnamon, butter and piece of crumble on top is nice, it's a cheap old print, the apples are nice and soft and taste like apple pie. I think the flavor makes them special. I think the ease of preparation makes them special, as long as you follow the steps, the easy steps, you will get a perfect cake that soars with every note, hits the spice, the warming and the sweet, has a hint of saltiness, has a hint of alcohol, which is also super fun if you're having dessert.
It better be worth it, let's see how each of our chefs prepared this classic American dessert. Emily used a crust purchased from a convenient store that only requires rolling a pre-made crust that contains preservatives like butylated hydroxy. Anna saw a synthetic antioxidant that prevents it from going rancid. The rind also contains butylated hydroxytoluene which helps retain color and

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, as well as hydrogenated shortening. Hydrogenation is a process in which liquid oils become solid by adding hydrogen atoms to form a double bond to the carbon and liquid oil systems, making them really stable with a very long shelf life.
Life you will also find flour, sugar, salt and some preservatives such as calcium propionate, which is an anti-mold ingredient. They are also pre-hydrated, so there is no need to let the dough rest, like Beth and Penny did. Beth made a soft, flaky pie. Crust in a

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processor The flakiness of pie crusts is due to the solid fat particles coated in flour forming layers when the dough is rolled and when it is baked, the water that was added plus the water from the butter, such as used by Beth and Penny, it turns into steam and rises. the fat sheets and the flour mixture that was created everything should be very cold the water the butter penny used a little vodka instead of additional water the more water you add the more gluten will develop which will decrease flaking and make For a pipe to be sturdy, trust the vodka will keep the dose flexible without participating in gluten formation.
Penny also used a combination of all-purpose flour and pastry flour. Pastry flour has less glutenin and gliadin, so it minimized gluten development. With this combination we want to limit the amount of gluten we create. and Penny rested their dough in the refrigerator. Pie dough is very stable and can be made ahead and refrigerated for a few days or even frozen for a few months. When rolling out the dough, you need a little flour on your bench to secure the crust. It doesn't stick, but be careful not to add too much because if you do, the dough will become stretchy and shrink when it bakes, that's because you're working with too many gluten proteins.
Apples are called palm fruits, which means the edible portion is the enlarged tip. of a flower stem and the seeds are protected in the inner core most of the flavoring compounds come from fruit esters of ethyl alcohol and acetic acid combined to form ethyl acetate, which is a common ester in most varieties of apples . Emily is just Fuji apples, which are very sweet. with a honey-like flavor, so she doesn't need to add as much sugar to her apple pie. Food is apples because that's what the internet told me to do. She sliced ​​the apples on the thin side so they cook faster.
The addition of cinnamon, nutmeg and cloves added complementary warmth to your cake, filling a splash of citric acid in the form of store-bought lemon juice, added a bright slightly tart note to your cake, these apples got it going, baby Beth wore a Honey Crisp combination. which are bred to be very sweet and brave, you get apples that have a sweet and sour taste and a slightly golden flesh due to the presence of carotenoids, so the combination of textures with the rind will make this a truly delicious delicious pie. This combination alters the sweetness and texture using the same traditional flavor profile as Emily's pie, as Beth Penny used a combination of apples, including Granny Smith.
The Granny Smiths add a lot of acidity and flavor, which is balanced, the cake doesn't become too sweet. John in bold, which also has carotenoids that give a golden color to the flesh of Apple and Gala apples, which are sweet and have a quality similar to that of a pear, so when you mix them all together you get a profile of more interesting and unique flavor. Added penny, star anise, allspice, cardamom cloves and black pepper, all roasted whole. and then ground together, which is a combination of warm roasted spice. She made candied ginger which also adds some sweet spicy flavor to her cake and also added cinnamon and rum for an extra kick to its flavor.
It is a very good quality rum that I added at the end. Instead of white penny sugar, there is Demerara, a partially refined cane sugar that is brown in color and has a larger crystal size than white sugar. White sugar is simply sweet. Demerara is coated with molasses, which adds a mineral, caramel flavor, making its flavor profile more complex. You partially cooked your apple mixture, bloomed your spices along with the apples and then refrigerated it overnight, this allows for faster baking when you make your pie and ensures your apples are fully cooked. All of our chefs rolled the base crust and added their apple mixtures instead.
From a top crust Emily made a crumble that is sweet, crunchy and delicious, it turned out really great. What if she has it? It has similar ingredients to a crust, but more sugar that is cut along withsolid butter that covers your pie with a rolled, crimped, brushed crust. with beaten egg to ensure the edges are sealed, what makes this cake spectacular is the beaten egg. Sprinkled sugar on top, which adds crunch and visual appeal. Penny also seals the edge of the crust with a beaten egg and then adds a beautiful petal design on top creating a visual experience along with a wonderfully flavorful pie.
Emily started baking at 425 degrees and then lowered it to 375. This works because initially you need very high heat to create steam and form the flaky crust. However, Emily's crust is not going to be very flaky and is on the thin side, so lowering the oven cooks the apples and doesn't burn the crust. She also covered the crust to help prevent it from browning too much. Beth baked at 425 degrees for 50 minutes while Penny baked hers at 375 degrees again, you need it. Hot oven to create steam in the crust to promote the all-important flaking. The three chefs served their apple pie hot with a cold side.
Emily went classic with silky smooth vanilla ice cream. I'm not going to make my own ice cream because we're Honestly, you wouldn't want to eat it and Beth served hers with a homemade recipe. whipped cream flavored with sugar and vanilla Pani made a Parisian cream that is made by boiling heavy cream and sugar and then adding white chocolate caramelized and rum which in turn has a high sugar content, it is almost like a whipped ganache and is delicious for all three chefs. They took their own path to create this quintessential American dessert and these three pies are absolutely delicious no matter how you slice them.

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