Homemade Apple Pie - 3 POUNDS OF APPLES, Easy Oil Crust,

Do you have enough friends in your life? Because if not, all you have to do is make an

apple

pie and people will quickly appear like that. Hey, it's me. Guess what I made, an

apple

pie. Hey, you guys want to go up. Oh, they better do. Sure you're dressed you know what there's nothing like

homemade

apple pie and don't be afraid of the

crust

because mine is an

easy

oil

crust

and I'm going to make it first so we're going to start with the crust you're going to take 2 and 1/2 cups of all-purpose flour in a bowl and we're going to add 2 tablespoons of sugar and 1/teaspoon of salt, okay, and we're just going to stir that in. a little good and now we are going to add 1/cup of milk and oil.

Now I always use 1% milk to keep it low fat. You can use whole milk if you want and I am using. extra light olive oil into the mixture this way and stir it with a fork, it seems to stir more easily with a fork than a spoon so you'll see how quickly it turns into sort of a ball and you'll see how it becomes more and thicker. it's a lot healthier than the ones with lard and butter and things like that, okay, once it starts to take shape, we just transfer it to the work surface, it doesn't have to flow, okay, there you just get all that out now. you can see a sticky dough and this is sticky, but the thing is you can press this dough into a cake pan, but I have an easier way, so let's get it to hold together now. to include the top and bottom crust, so let's cut it in two.

I always whip my dough, you better be good, make a good cake, so we'll cut this about in half, maybe a little bigger in half. this looks a little bit bigger and we're going to shape them both into a 5 inch disk okay this is going to be the top crust it's a little bit smaller just into a 5 inch disk like this okay now let's go to put this one here on some wax paper and it'll be set aside for a moment, okay, just fold it over, cover it, okay, we'll set it aside and this one will also be shaped like a 5 inch dip, okay, same thing .

Just shape it like this so you can start the rolling process. Alright, the easiest way to do this is to roll it between wax paper, so I'm going to take two sheets of wax paper, one on top. the bottom one up and again, like I said, you can take this and pat it right into your pan, but this is much easier, flour your wax paper just a little bit, put this on your wax flower a little bit on top to that don't Don't stick wax paper this is a great flavor for this type of cake batter okay you take a pen and just roll it like this now if it starts to move you can see the wax paper go this is my little trick, okay?

I just take the corners like this and I lean against them look like this, I just lean against them and then you can walk away like this and it's not going anywhere so I take the four corners like this and I keep rolling and If the wax paper moves, you can just pick it up and put it back and roll it as wide as the wax paper will allow you and it's 12 inches wide so keep going until it's at the end of the uh get a A little extra flower here until it's at the end of the edges of the width of waxed paper.

Okay, now we're going to put this in the cake pan. Now I'm using a deep dish pie pan, there are a lot of

apples

inside. this cake, so here's my pan, okay, now you can, uh, this will usually come off like this, if you flowered the wax paper, it will come off if it breaks, you can put it back together and just place this in the cake pan, OK? like I said, this can be patted on, it's a very sturdy dough, so you just put it in place and then you start patting it like this, make sure you don't make any holes, and I just go around like this with my fingers and if there's any air, I let it out like this and keep going, now you can see this is not a perfect circle, so the nice thing about this type of dough is that you can, Pat, take it.

Remove the excess this way and use it to fill where you don't have crust because it will never be a perfect circle. Look, if you can see against it, it's beige and beige. I know it's hard to see, but there isn't one here. enough crust, so you just take what you cut and you just put it back, okay, there it is, as you can see, it's not perfect in some places, it's aligned nicely, in some it's a little bit of drag, but it's okay, that's all. I'm going to cover up, I just cut off what was extra patched, so that's it, all set, so now we're going to put this in the refrigerator along with the top crust, which is now the 5 inch disk that we have.

We'll put them in the refrigerator while we work on the filling, but don't put them inside the pan, keep them separate. These go in the refrigerator and then we'll make the filling. Okay, so just clean your work surface a little. a little bit and make sure you preheat the oven to 400° F and now we're going to make the filling pretty

easy

. Also, you need a very, very large bowl. By the way, I'm using a bowl about this size and the reason is that this recipe uses three

pounds

of

apples

. These are Granny Smith apples and they are my favorite apples for apple pie, but what I'm going to do is put the dry ingredients together first and the reason is that once the apples are cut, they will win.

You don't sit there for too long and maybe it will turn brown so in a really big bowl you're going to put 3/4 cup of sugar and 3 tablespoons of tapioca and let me show you this is the tiny tapioca available in stores if I can't find it you can use flour but I think this is better and the thing is read if you read the package you will see it you have to shake it it opens here on the side just cover that opening with your thumb and you have to shake this before you measure it, it which I did, so make sure to shake your tapioca.

And um, 3 tablespoons is fine and a teaspoon of cinnamon and a teaspoon of nutmeg. Now I know it's not much, but I don't want this to be a cinnamon cake. I want it to be an apple pie where you really taste the apples, so those are the dry ingredients and then you just combine them well in the big bowl, okay, so this all gets stirred together. put this aside and now we're going to work on the apples uh 3

pounds

of apples when they're really big like this it only takes five to make a pie so the bigger the apples the less work there's less apples to peel and others, but it's a bit of a complicated job, so if I had gloves I would use them, but I forgot my gloves again.

If I had them, I would use them, but thanks, okay, so let's peel cans. I have another glove, please, thank you. They are pretty colors, but they fall apart easily. Okay, so you need a good vegetable peeler. If you have one, this is the type to use. Basically, let's use it. Peel the apples into quarters and remove the core, so now my dad could peel a whole apple like this, in one piece, let's see if I can live up to his expectations. I think I can do it. Look what I'm doing. That's for you, dad, okay, then each apple will be peeled.

What I like to do is peel them first because the less air they're exposed the better for the shortest amount of time so I'm going to Peel all the apples and then I'm going to cut them up and core them okay here's the last one like this which, like I said, peel all the apples first and they won't be exposed to too much air for long. Now you take another Sharp. sharp knife and you do this with each apple, you cut it in half and then into quarters and then you take a small knife and you just core the apple like this, so here's the last one, oops, here we go, here's the last one, look at all these apples, okay, now with 3 pounds of apples like this, it should make about 9 to 10 cups of apples and I'll go ahead and measure them to give you an idea, but the cutting is very easy, basically you take that big knife again and like that it's how I do it, oh hi, wow, look what happened, so I cut it in half like this and usually three.

Cuts one, 2, three. Now this looks like it's about four cups, so that's four cups that are going to go in the bowl and we'll do the rest, okay, so this is like another four cups, looks good, so it's eight cups, move this, there's eight cups in there and then this should be like another cup or so. Now you can see that the apples didn't brown too much, you know, because I did the dry stuff first so they don't sit there and brown, you want to do about 1 in chunks, there's your 9 to 10 cups of apples and now you just Let's really stir this up. well, you have to get down there and try to cover the apples as much as possible and keep turning them almost like you're folding them to cover them as much as possible.

You know, people eat apple pie in different ways. You already know some people. have it alamode with ice cream, some people actually put cheese on the cake, a slice of cheddar cheese on the cake, you know what I have with my cake, another piece of cake, okay, this seems to be all mixed up, so you can check it by looking the bottom. of your bowl you see there's nothing down there, maybe all a couple more turns, just make sure the bottom of the bowl is pretty clean, but you can see the apples are all covered nicely, it doesn't look like it's going to fit in that. that pie pan, but it is, so I'm going to take it out of the refrigerator and we're going to put this pie together, so now you take the p crust out of the refrigerator and we're going to fill the pan and this.

There are a lot of apples and it will make a big pile of apples, but they will cook, so carefully make a big pile here and then I always clean the container very well and pick up all the rest. the little tapioca and the juices and everything is fine, there it is, now you can, uh, I like to do this with my hands, just move it around, fill all the little space, maybe press down just a little bit. bit and that looks pretty good, okay, now what would normally happen in a lot of recipes they start splattering bits of butter in there.

I don't use it, you don't really need it, it tastes great without it, so now is the time. to put the top crust on, okay and we're going to make it the same way we made the bottom crust so I'm going to set this aside and we're going to make the wax paper and you can't reuse the other wax paper. so you have to do this again with another paper, okay, put the piece here, then take that 5 inch disk, put it here, flow with the top a little bit, put the top wax paper and spread this out the same way as you did the other one. one, so you remove the top wax paper and I'm going to put the cake back here, remove this, okay, same way, just peel off, put this on top, okay, and again you can patch and fix what you can see.

I never put it on, I put it perfectly straight but you do the same thing you cut the excess here and you can use it to patch and you don't have to fill each hole because they need a little apple. The cake needs a little air, you know, a little ventilation, so now I'm going to cut off all the excess, okay, just secure that to the edge and what I like to do instead of flute, I just like to take a fork and just pinch a little bit at the end. See this is how we're going to brush the top with a little bit of milk and this will help the crust brown so take a little bit of soft. brush if you don't have a soft brush.

I've actually done this with a paper towel like the little corner piece on the end of a paper towel, anything just to put a little bit of milk in here. I don't even think it's necessary. maybe half a teaspoon of milk, okay, I don't put it on the edges just the whole body of the cake, but not on the edges because you don't want the edges to brown more and then they're going to brown. So once you put the milk in, you sprinkle a tablespoon of sugar and again you try to avoid the edges, so I cover the edge like this and just sprinkle the sugar.

Turn, cover the edge and sprinkle it over the edge. Something like this, look, my cake is not perfect, but it will taste perfect, that's all that matters, okay, that's it, this will give you a beautiful brown crust, okay, and again try to avoid the edges and also make sure that you don't have a lot sticking out here, you might want to push these apples down if you have a little bit of apples sticking up on the edge and I'll show you why in a second, okay, okay, the last step you take a bit. sharp knife I don't like doing this with a fork.

I like a sharp knife and you make a dozen little cuts in the cake and I like to poke it and twist it a little bit just to get a little bit of air in. there and the purpose of this is so you don't steam them the apples don't turn into applesauce they need some ventilation so I just sniff and that's why this is fine because it already has some openings so I just make a few little punctures like that about a dozen and then I get a little bit out of the center as well. I cut like a little circle of I don't know about a centimeter of an inch off the center to let the steam escape for the apples. will hold its shape and now it's ready for the oven so there's one more thing to do and I'm going to put a cake ring in here and this will protect the edges because it'sa hot oven at 400°, it will protect the edges from burning, if you don't I think they cost like $5, if you don't have one you can make one out of aluminum foil, but it's not easy, now you can see why I said that you should push down the apples because you do have apples.

Sticking out on the edge, the ring will sit on top of you. you want on top you want the ring to sit and cover that edge well, now it's ready for the oven in case it spills because it can spill, you put it on a baking sheet like this try to do it here, put it put a baking sheet in your oven at 400°, there you do it for 50 minutes and then we have apple pie, okay, here's a pie that I made last night and of course I had to make another one because it takes 50 minutes to bake it, at least 3 hours to cool it, so if you're tempted to cut the cake before it's really done or your filling is a little runny, they make this thing called a cake gate and you adjust it to where you cut the pie and once you cut it you just put this in there and it pushes the filling back and holds it so it's nice and fresh, now this is my feeling about apple pie.

I have this theory and hear me out on it. you have apple pancakes for breakfast. you have your flour. your milk you have your apples My Pie has flour and milk and app apples apple pie for breakfast you know I'm fine here it comes I have no idea what to expect here look at this look oh my god look at this look at those apples it's the apple pie more incredible you've ever seen. I'm telling you, people tell you you can, you can do this, you see, it wasn't that hard, the crust is easy, you'll never be able to buy something like this anywhere. breakfast look at this uh-oh I think we can all agree that everyone's favorite comfort food is macaroni and cheese, but you don't have to eat the one in the box with my recipe, it only takes 20 minutes to make one delicious pot creamy macaroni and cheese and mine low in fat without butter and only four ingredients would you rather be prettier or know how to make perfect hard-boiled eggs well I can help you with the eggs I will teach you how to make perfect hard-boiled eggs infallible without green ring easy to peel every time