On All Orders Over $45
On All Orders Over $45
The Holidays Are Upon Us, and That Can Only Mean One Thing: Time For Festive Desserts!
Apple pie is sort of a standard around here; delicious any time of
Apple pie isn’t as easy as it looks. If you’re not careful, your pie will be runny or the crust will burn.
Pie baking is an art! It doesn't take much to follow a
Listen, and lean into the process!
We’ve established a few tried and true steps to turn a simple apple pie recipe into a holiday classic:
Allow Apples To Rest & Release Juices, Then Drain.
Coat your apples with a bit of sugar right after slicing. This removes the excess juices to prevent runny-ness. Don't let it rest for too long as you do need some juice in your pie
Discarding The Juices Enhances The Flavor
We have always added 3/4 cup white sugar, but with the
The pie is still sweet enough, but you do end up tasting more of the apple with subtle hints of tartness without the overwhelming sugary sweetness.
Add Cornstarch & Flour
Combining thickening agents prevents your pie from tasting either too
Bake Longer And At A Slightly Lower Temperature
Baking a pie at 425 is the standard, but that was
Vent The Pie, And Do Not Remove Until Juices Start to Bubble Out Of The Pie
This is often the biggest mistake, not waiting until this step. If the juices haven't bubbled out of the vent, the filling hasn't gotten hot enough to activate the thickening agent or fully cook the apples.
Cover The Crust With Foil
To prevent the crust from burning, cover the edges and perimeter of the pie crust generously with foil, leave the center of the vent exposed. Remove the foil when the juices just start to bubble out.
Allow Pie To Cool Completely Before Serving
This allows the filling to complete the thickening process, which is incomplete while the pie is still hot.
Use Festive Cookie Cutters To Adorn The Crust
Roll out a bit of extra dough and cut out shapes with cookie cutters. Top crust with shapes before baking.
Check out our full assortment of cookie cutters here!
Save The Cinnamon-Sugar Sprinkles For The End
We like to top our pie with a bit of cinnamon & sugar the last few minutes of baking to give the crust a sparkly crunch.
Bonus points: mix your favorite Tinker Dust® color in with the cinnamon & sugar to make the whole thing special & festive!
Prepare The Dough:
Mix salt & flour together in a large food processor, then add shortening & butter. Pulse several times until you have a coarse, crumbly meal.
Slowly drizzle in the water and continue to pulse until you have a sticky clump.
On a floured surface (with floured hands) fold the dough into itself with a bit more flour until it's a little less sticky, separate into two halves, wrap with plastic wrap and chill for at least an hour.
Flour your surface again, then roll each half out into a large disc.
Fit one into a 9 inch. Leave the other disc on a sheet of parchment paper with a cutting board under it.
Filling & Pie Assembly:
* Remove foil and bake another 10.
If you'd like, melt 2 tablespoons of butter and brush on top of the crust, then sprinkle with cinnamon, sugar, & Tinker Dust® after removing the foil.
Remove from oven once the crust has turned golden brown and allow to cool completely before cutting.
Warm if you'd like in the microwave & top with homemade whipped cream.