I got A TON of questions on whether or not my Flaky All Butter Pie Crust (used for my pumpkin pie: [ Ссылка ]) could be used as a double crust for an apple pie. This is my testing process and the conclusion I came to.
AND, Sorry this vid is so chaotic!! Music, sirens, I wasn't planning on filming 🫠
The filling I used is @erin-jeanne-mcdowell Apple Pie Filling (with the addition of 1 tsp lemon zest and more nutmeg).
Here is her recipe: [ Ссылка ]
This pie crust, with the changes, is now essentially her crust recipe as well. So I’m certainly not reinventing the wheel. Just sharing my trials and tribulations with trying to use my single crust recipe for a double crust pie.
Crust:
2 ½ cups (300g) all-purpose flour
1 teaspoon kosher salt
16 tablespoons (226g) cold unsalted butter, cut into ½ inch cubes
6–10 tablespoons ice water
Filling:
5 tablespoons (70g) unsalted butter
6 Cosmic Crisp apples (1650g), peeled and cored, quartered, and thinly sliced (1250g final)
1 ¼ cups (265g) light or dark brown sugar
2 Tbsp (20g) boiled cider (see Erin’s recipe)
1 Tbsp (15g) lemon juice
1 tsp lemon grated zest
1 ½ tsp ground cinnamon
1 tsp(3g) ground ginger
¼ tsp freshly grated nutmeg
¾ tsp kosher salt
⅓ cup (66g) granulated sugar
⅓ cup (40g) all purpose flour
1 ½ teaspoons pure vanilla extract
#recipe #fyp #piecrust #butterpiecrust #piecrust ecrust #flakypiecrust #thanksgiving #dessertshare #applepie #dessert
