Hi Bold Bakers! It's pie season, so let's not beat around the bush and let's get down
to brass tacks. An apple pie is a must for your bold baking repertoire. A simple dessert
yes, but when made right, it's simply delicious. Also, good news, today is bonus video day,
thanks to my partnership with GoodCook. So after this video I want you to head over to
the GoodCook channel and see how you can make a pumpkin pie. As always the written recipe
can be found on BiggerBolderBaking.com a make sure you check out my website because I've
got a whole holiday baking headquarters full of recipes for this time of year. So now you
can't have a pie without pie crust, here is my homemade pie crust, super easy to make,
I've doubled the recipe so I've got pie crust for the bottom and pie crust for the top.
Now I'm just gonna remove one of them over to the side, and we're going to roll out
this bottom one to around 11" round. So if you are new to making piecrust, this is
the perfect time to start. My recipe is really easy, you can make it by hand or even in a
food processor, and it just yields amazing flaky pastry. Okay lovely, this is nice and
big. So now what you want to do to move pastry easily is just roll it over your rolling pin.
Just like that. So now a quintessential piece of baking equipment is a pie pan, this is
a 9" GoodCook pie pan. It's nonstick so your pie comes out really easily. I have probably
2 or 3 of these and I always use them all year round. Definitely have them close by
because especially during the holiday season you're gonna get good use out of it. I have
a link on my website of where you can buy this right now and you'll have it in time
for Thanksgiving. So while your pastry is on your rolling pin, gently roll it over your
pan, and it'll fall right into place. Then just give it a little bit of a nudge, bit
of a helping hand. And then just push it into the pan. Making sure that there's no air bubbles
or anything in there. Lovely. Now, this is where I like to use a scissors to trim my
pastry. It just kinda cleans it up a little bit. So all you want to do is just trim around
the pastry, still leaving a little bit of an overlap of pastry because we're going
to scallop the edges and we need that extra bit. So there you go, it's nice and rustic,
don't worry about how it looks right now because we're gonna tidy it up. Set that over to
the side, and what we're going to do is roll out the other piece of pastry. So same
deal again, but this time you're going to want around maybe a 9" or 10" round. And
this is going to be the lid for our pie. It's really helpful when working with pastry if
you move it on the countertop, so you can get it nice and even all over. So now for
some really easy decorating tips, I have a little apple cutter here, super cute, perfect
for this time of year, and I'm just gonna cut out 4 apples on top of my pastry. Now
make sure you keep those little bit of extra pastry because we're gonna put this on top
after. Perfect. And then once we get the size that we want, I'm going to peel it back over
my rolling pin and I'm just gonna gently lay it on top of our pie base. So now these are
ready to go, that's one big part of the pie already done, I'm gonna pop this into the
fridge and let it get nice and cold while we're making our filling. So to make our
filling the first thing we're going to do is chop some peeled apples. So every country
uses different apples to bake with in America a Granny Smith apple is very common, however
in Ireland we've got this apple called a Brambly apple and it's really good for making
pies and crumbles out of because it breaks down really well. There's also an apple out
there called a New York apple, which is kind of like that Irish Brambly apple that I was
talking about and it's really good for pies, so if you can find that, you're golden. So
all you want to do is just chop them up until they're small enough pieces, this pie only
takes around 3-4 apples. And then pop them into a nice big bowl. Next into our apples
we're gonna add in some brown sugar, because apples love brown sugar. It kinda gives them
a bit of a caramel flavor. What I also like to add in to my pie, but this is totally optional
is some vanilla extract and I just think that it really elevates the flavor of the pie.
And also makes it a little bit sophisticated. Now only because I always have it in my fridge,
I have half a vanilla pod here, and I'm gonna add the seeds into the mix. It looks really
beautiful throughout and it gives it even more flavor. And then lastly, corn flour,
or cornstarch. Now if you don't eat this or are allergic to it feel free to leave it out,
but let me just tell you we add this in because it thickens the juices when they come out
of the apples, and kind of creates a thick sauce. So if you don't have it in there, your
pie might be on the thinner side. Okay that's everything, so just give it a mix together.
So that's your simple pie filling now what we're going to do is get our crust from
the fridge and assemble our pie. So add in all of your apples. Now if it looks like too
much, don't worry because it cooks down quite a lot. Then very carefully lay over your top
piece of pastry. Gorgeous, see those little apples coming through. And then with our scissors
again we're going to trim the edges. Now just trim it to the size of the dish. And
make sure you keep those scraps because we're also gonna use those. So for the edges of
your pie all I like to do is just with your fingers, go ahead and crimp the edges. It
just gives them a nice little finish, all the way around. I like little decorations
that you can do with your hands. Beautiful. Then remember those little apples that we
cut out? We are gonna take those, and place them in between the apple holes. They're gonna
look super pretty. And then last but not least, egg wash. This will make sure that when you
bake your pie it's a lovely shiny golden brown. Just egg wash all over the top. Fantastic.
After making your pie if you've got a little bit of pastry left over, then roll it up into
a ball, pop it into the freezer and then you'll have it ready to go for another pie another
day. Oh, look at that. Absolutely gorgeous, now this guy is ready to be baked off. Bake
your pie off at 350ºF/180ºC for fir roughly 50-60 minutes or until a lovely golden brown.
So when your apple pie comes out of the oven, it should look just like this, it's beautiful
golden brown all over, and you can tell that it's still bubbling underneath. I'm gonna
set this aside and let it cool down for around 20 minutes. So everyone is a little bit different,
some people like cold apple pie, I like it warm, and then of course a nice big dollop
of fresh whipped cream on the side. So I'm gonna dig in right now. There are certain
recipes that evoke food memories when you taste them and this is one of them for me.
This reminds me of when I was young in Ireland and my mom used to make apple pies all the
time, we used to eat the raw apples out of the bowl when she was putting in the pastry,
it is just something that has such fond memories for me and it just reminds me of my childhood.
If you need to transport your pie safely this holiday season, you can use the Sweet Creations
carrier by GoodCook. Just add it in, snap on the lid, and you're good to go. I hope
you're not full up because I've got another pie recipe to share with you, head over to
GoodCook's channel right now and check out how to make a classic pumpkin pie. I'll
see you back here really soon, for more Bigger Bolder Baking. It's not that I'm taking
too much, it's that I have a small mouth.
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