In a mixing bowl – or directly in the medium-sized saucepan you’ll be cooking the filling in – stir together the diced apples, lemon juice, granulated sugar, and brown sugar. In the meantime, start on the filling so it has time to cool to room temperature before assembly. Divide that bowl into two even parts, shape those into discs, wrap them tightly in plastic wrap and refrigerate them for at least two hours. Pour in the ice water and continue pulsing just until a dough has formed – don’t let it pull into a ball – as soon as you start being able to see large gaps between the coarse crumbs as they congeal, stop processing. Transfer the dough to a clean work surface and form it into a ball with your hands. Add the flour, sugar, and frozen butter to the bowl of your food processor.* Pulse the ingredients together in 2-second pulses until combined – the mixture should resemble coarse crumbs. If you’re baking them you’ll also use this to brush the tops of the 90s Apple Pies.įull instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this 90s Apple Pies recipe: Egg: For brushing and sealing the edges of the pies.If your filling is already thick and kinda dry, you won’t need this. Dissolved into the aforementioned cold water it’ll serve as a thickener for the filling. I like to roll the crust out on a surface dusted with both flour and a pinch of cinnamon for appearances and a hint of that extra flavor. Ground cinnamon, ground ginger, ground nutmeg, fine sea salt: Spices for our filling! Only a pinch of ginger and nutmeg, as cinnamon is the star.Adds brightness to the filling so it’s not just sweet and cinnamon. Lemon juice: Freshly squeezed, please.Granny Smith apples: Green apples! Don’t use red! Too soft! Too much moisture! If you don’t like ‘tart’ apples just add a bit more sugar: we need the texture of granny smiths or another tart apple or else you’ll end up with a 90s Apple Pie full of applesauce.Make sure the ice water is actually ice water – we want to keep the butter cold as we process the dough so the crust is flaky. ![]() Ice water, cold water: Ice water for the crust, cold water for the cornstarch slurry.Granulated sugar, dark brown sugar, turbinado sugar: White sugar in the crust and the filling, brown sugar in the filling to add some caramel notes and deepen the color, and turbinado sugar just for sprinkling on top.The crust for these 90s Apple Pies will be flavorless without it! Salted butter: If you choose to use unsalted you’ll want to add a teaspoon or so of fine sea salt to your flour.All-purpose flour: For the pastry (pie) dough.Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this 90s Apple Pies recipe:
0 Comments
Leave a Reply. |