Becca K

I have a ton of questions. I’ve never baked an apple pie before and I was planning to do so for thanksgiving. Here are my questions.

1. Do I have to use a food processor for the pie crust? 2. What does “pulse together” mean? 3. Diced butter? And how to dice butter? 4. How do I measure 12” diameters for crust 5. 9” pie plate? 6. How do I peel apples and how do I remove the cores? 7. How do I divide dough in half and how do I flatten into disks for the crust? 8. How do I measure 7 cups of apple slices? 9. How to measure 11” for the strips 10. Finally, can I let it sit in the fridge for the day and reheat it the next day?

Apple Pie Recipe with the Best Filling

1. No, just cut it together and keep it cold. You could use a fork or a pastry cutter. 2. Pulse together means turning on your food processor in short bursts. 3. Keep butter very cold in your fride or even pop it in the freezer for a few minutes. Then dice into small pieces with a knife, the same way you would dice a vegetable. 4. It doesn't have to be exactly 12 inches in diameter--roll it out to be slightly bigger than your pie dish on all sides. It needs to cover the bottom, the sides, and have some leftover for the strips. 5. A 9 inch pie plate will be a oan in a pie shape, typically made from metal or glass. It will be 9 inches across. 6. Peel an apple the same way you would peel a potato. I would recommend getting a peeler if you don't have one already. There are things called apple corers that you can buy, but you can also just cut around the core with a knife. You can cut around the core 3 or 4 times to get most of the apple and leave the core. 7. If you want to get exact, you can use a food scale to weigh precise halves. Otherwise, form the dough into a ball and cut it in half with a knife as best you can. Roll the dough out with a rolling pin. 8. One apple is about one cup of apples. Bigger apples are slightly more, smaller apples are slightly less. I would say buy 1 or 2 more apples than cups. It's a lot better to have an extra apple to snack on than to be a few cups short! You can slice them thinly and then put them in a measuring cup to make sure you have the correct amounts. 9. Some rolling mats will have measurements, otherwise you could use a ruler or a regular sheet of paper. The long edge of a normal piece of printer paper is 11 inches 10. You can but it might get soggy.

Katelynn 🍄✨️

What V said! I've had more luck using a lard-based crust - I'd use Tenderflake back in Canada and they have a great recipe on the box for crusts (https://1.bp.blogspot.com/-Pow7Q5yq-dQ/XdF2PfhtfmI/AAAAAAAAdwQ/q6OKqdH47Doumg0T0sn6DwfEDCDBcB8OgCEwYBhgL/s1600/IMG_8056-1.jpeg), which I assume you could substitute with whichever baking lard you can find in your area. 1. Instead of using any large machines to make my doughs, I used my cutter-in-er (is what I call it - but it's a hand-held pastry blender: https://www.amazon.co.uk/Spring-Chef-Professional-Stainless-Black-Medium/dp/B01CX1RIMQ). Also cheaper than a food processer. You mix your flour, sugar, and salt in a bowl, then add your diced COLD butter or lard, and push the cutter-in-er through the butter into the flour effectively chopping and slicing the butter into smaller pieces that get coated in flour as it's mixed around. As I push I use a twisting motion with your wrist to both mix everything and scrape the bottom of the bowl, and eventually you'll be finished when your butter/lard has been "cut into" small pieces that resembles dusty oatmeal. Then mix in your wet ingredients only until it holds together and doesn't crumble apart when you lift the ball from the bowl - don't over mix as you'll loose flakiness. 7. The "flatten into disks" just means to squish it until it's like a hockey puck so it chills faster than it would as a ball, and stacks in the fridge. It's the same shape as the first roundish lump of dough after it's gone through the food processors, and before it's rolled out in the recipe. And I never get the "divide in half" measurements for the base right (like the 11" base you'd be measuring) so I usually cut the dough into uneven halves and use the larger "half" for the base.. That way you have some forgiveness and any scraps you cut off the sides of your pan go towards being rolled back out for your strips.

Dianne Murray

You could use a pastry blender. They are hand held.

Dianne Murray

Use a vegetable peeler. To core and slice apples it's easiest to use an apple corer. But you can just use a knife to cut the peeled apples into quarters and cut the seed case out. I recommend you find a video on YouTube of someone making an apple pie to see the techniques you have questions about.