Using your fingers, press the dough into the pie plate and flute the edges. Turn the dough over into a 9-inch pie plate coated with cooking spray, and remove the remaining layer of plastic wrap. This recipe is ideal for anyone who wants to switch up their apple pie experience and doesn't want to fuss with a second layer of pastry dough. Remove the top sheet of plastic wrap from the pie dough. The end result is a pie that displays beautiful stacked slices of apple without filling oozing out when a slice is cut. This method also ensures that the apples are just moist enough without being too liquid. ![]() Melt butter in a medium pot, then turn off the heat. Let sit until the apples have released some of their juices, at least 20 minutes. Add in the flour, brown sugar, granulated sugar, salt, cinnamon, nutmeg and vanilla and mix together. Spread the apple filling evenly over the refrigerated bottom crust. Combine the sliced apples and lemon juice in a large mixing bowl. Then add raw honey and mix until evenly distributed. Add lemon juice, cornstarch, cinnamon, nutmeg, allspice and salt. Since the apples are first cooked on the stovetop, the bake time of the actual pie is less than an hour–about half the time of a traditional double crust apple pie. Prepare the apples by peeling and slicing into 1/2 to 3/4-inch slices. Instead, just the right amount of sweetness is present in a filling perfumed with cinnamon, ginger, and cloves, and this beautiful fruit filling is supported by a single layer of buttery pie crust and covered in a crunchy pecan topping. In a separate bowl, mix your crumble topping together. In a large mixing bowl, combine the chopped apples, butter, lemon juice, sweetener, flour, and cinnamon, and apple extract and mix well, until combined. The natural sweetness of this apple variety also means that less sugar is needed in the filling, keeping the pie from being cloyingly sweet. Prepare a keto pie crust or use a store bought pie crust. The filling itself calls for Honeycrisp apples because of their optimal balance of sweetness and tartness. The pecans in the topping toast as the pie bakes. This layer soaks up some of the juices from the fruit underneath while maintaining a crunchy texture after it bakes. Step 4: Scoop the blueberry filling to the unbaked pie shell. Step 3: Roll out your pie crust bottom and shape into your pie plate. ![]() Rather than covering the richly spiced fruit with another layer of pie crust pastry, this recipe calls for a pecan and brown sugar crumble topping generously sprinkled across the surface. Step 2: In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca, cinnamon, and nutmeg with a spoon. ![]() Flavored with the spices you've come to love in a classic apple pie, this twist takes a few liberties to set it apart from the traditional fare.
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