(soft music)
- Hey guys, I'm Kelly
and I'm a culinary producer at Tasty and I love apple pie.
Apple pie is the best of both worlds.
It pairs that crispy, buttery, flaky crust
with baked spice apples seasoned
with all those warming delicious spices.
But I understand that sometimes it can seem intimidating.
So today I'm gonna make a six minute, a 60 minute
and a six hour apple pie.
To show you that you can make this delicious dessert
no matter how much time you have.
All right, let's get into it.
(upbeat music)
First up is our six minute apple crisp.
It's really great if you're living in a dorm
or maybe you're having that late night apple pie craving,
and you just need it now.
So first thing we'll do is just chop this apple.
We're gonna cut nice thin slices.
Since we're cooking it in the microwave,
we need to cut it pretty small.
So it cooks quickly and evenly.
We're using the Honeycrisp
because it's my favorite type of apple,
but you can use,
you know, whatever you like,
whatever your favorite is.
There's a lot of good varieties out there.
Okay, so now all of our apples are dice
and we're gonna put them in our mug.
Our next step is to just add a tablespoon
of water to our apples.
And all that's gonna do is help steam them and soften them
while they cook the first time.
So let's go add this to the microwave for one minute.
Okay, so now our apples have softened.
So I'm gonna add a little bit of cinnamon,
brown sugar, and a little bit of flour
just a teaspoon to thicken up the base.
So it's not like a watery mess
and of course a little pinch of salt.
So there's gonna stir this together.
I love seeing the like speckled little cinnamon gets.
I think it's so pretty.
Next we're gonna make the crumble.
So we have some oats, some flour, more brown sugar,
more cinnamon.
We'll just whisk that together with our fork.
And then the last thing we're gonna add
Oh, sorry there is more salt sorry,
is some softens room temperature butter.
We're just gonna mix this together
until it forms like nice chunks
spread these oats in a nice even layer
covering most of the apples,
put this in the microwave for three to four minutes
until the top is golden brown and crispy.
All right, it's out of a microwave.
It's looking awesome.
You can tell all those juices thickened up
just from that little bit of flour.
And I cannot wait to dig in,
but first a little garnish, some whipped cream
and lastly a little cinnamon.
I mean, I think this is so cute.
Actually think it's really pretty.
It looks awesome.
Let's try it.
(soft music)
The apples are tender.
They're full of that cinnamon flavor
and the Chris is so crunchy.
Honestly this is really good,
but if you have a little bit more time
and you wanna make pie for more than just yourself,
let me show you how to make this 60 minute apple pie.
(upbeat music)
So what I love about this recipe is
it's more close to your traditional apple pie
but it is not gonna take up your whole day to make it.
So first they were gonna do is peel our apples.
Make sure you have a good peeler
and your work will go much quicker.
So we're using two types of apples today.
We're using golden delicious and gala apples,
gala I don't know.
we're using those because they're a softer type of apple
and they'll cook quicker in our pie
and will safe us time.
And then we're gonna slice them a little bit thinner
than you normally would.
So in culinary school we had to practice
our knife cuts on potatoes and carrots.
So I used to sneak potatoes in my bag and take them home
so I could practice because I wanted to do the best.
So that's all of our apples.
Now we're just gonna add brown sugar,
lemon juice so they don't brown,
cornstarch to thicken it ,
cinnamon, nutmeg and salt,
you never bake without salt.
So we're just gonna toss this all together
and we're gonna let it sit
while we assemble our pie crust.
We have a stor- bought pie crust
and we're just gonna roll it out a little bit
wider than the width of our pan.
And that's because we wanna create those really fun edges.
And we need a little bit of length on the end to get that.
So this is looking wide enough to me.
What I'm doing is rolled up,
brushing off any extra flour along the way
and then bring your pie pan to you
and gently roll it and magically it's in your pan,
press it down on the bottom so it reaches the edges,
brush off any excess flour.
Okay, so now we're gonna add all of those apples.
We're just gonna put this in the fridge
while we make our top crests.
So for my top crust,
I rolled it out to about a 12 inch circle.
And what I'm gonna do is cut it in strips
to make a pretty lattice shape on top.
So it kind of upgrades our pie
so nobody has to know that we use store-bought dough.
So we have to make six one inch strips
and eight half inch strips.
Take your longest piece first and place it in the middle.
And this is gonna be your guide.
So we'll lay two of the half inch strips
in between each of the one inch strips,
hold back each of the one inch strips
and gently place another one inch strip
horizontally across.
Then fold the one inch strips back down over.
So you're gonna keep doing that process
alternating between the thick pieces and the thin pieces
until you get that beautiful lattice design.
So now we're gonna do the edge,
so we're gonna do something kind of different
and roll it inward,
tucking all those little bits in.
So nobody has to see those jagged edges.
We're gonna start the crimping process.
So you use your knuckle to like dig in
and then use your thumb and index finger to push back,
and just keep going around.
So now what we're gonna do
is just brush off any of that excess flour,
because when we add the egg wash next
I really want that to stick to the crust.
And now our last step is to add some raw sugar on top,
just to give it another little crunch.
So we're gonna bake this in a 425 degree oven
for 40 minutes, covering halfway through
into the crust is golden brown and the juices are bubbling.
Lets go.
All right, she's out of the oven.
She's golden, she's glossy from the egg white.
I'm really excited to try it.
Let begin.
I don't wanna cut her 'cause she's too pretty.
(soft music)
For a 60 minute pie that came together
with just a little bit of effort.
The feeling has tons of cinnamon flavor.
The crest is super crunchy
and that raw sugar just gives it that little bit of edge.
But if you have more time
and you really wanna impress your friends and families,
stick with me for this next recipe.
Now I'm gonna show you how to make
my six hour salted, caramel, deep dish, apple pie.
So first, what we're gonna do is just season our flour
and we're gonna add in our cold butter.
I cut this in about half inch cubes
and I actually popped it in the freezer
for about 15 minutes, just so it's really cold and firm.
So what I like to do is like make sure
each of the pieces is coated in flour
before I start smashing them and toss it onto the next one.
Also I find this therapeutic,
like I can just zone out, the kids yelling at me,
I can just zone out and just keep doing my dough.
Okay, so that is looking awesome.
The next step is to add ice water a tablespoon at a time.
So I like to toss it up in the air like this,
just to incorporate that water
and then add a little bit more.
So we're using ice cold water
because we don't wanna melt that butter.
And you know that there's enough water in it
when you press together and it holds together.
So now that this is shaggy looking,
I'm gonna transfer it on the table
and finish bringing it all together.
I'm gonna wrap them in plastic
and just pop them in the fridge for about an hour
to let the gluten relax.
And while that's happening, we'll make our filling.
So for this feeling
we're doing something a little bit different,
this time we're gonna park cook the apples
before they go in the oven to bake.
So to start, we have two tablespoons
of unsalted butter melting.
We have a big bowl of apples.
I'm gonna add them right in.
We have the juice of one lemon, brown sugar, salt of course.
So this is pumpkin pie spice.
And you might be saying,
Kelly, what the hell are you doing?
But listen to me,
it has cinnamon, it has nutmeg, ginger, cardamom.
So we're adding a bunch of that.
Okay, and you might think I'm crazy again
but I'm adding a little bit of vanilla.
Vanilla, isn't something you would
traditionally find in apple pie,
but Martha Stewart does it.
So I'm doing it.
Okay, so let's do, let's do it.
We wanna cook it until the sugar is dissolved.
So we have a little bit of corn starch
and I'm just gonna add some water to make a slurry.
And what this does is just incorporates
the corn search without lumps.
So crank the heat up and let it come to a boil
and then once it's thick,
we can set it aside and move to the next step.
So since this is an epic apple pie,
we're gonna add even more apple flavor
by reducing some apple cider.
I learned this trick from a pastry chef
where you reduce down cider until it's the consistency
of like maple syrup looking great.
I'm gonna let it cool.
And then we will go assemble our pie.
So I've got my dough here.
It's been chilling for an hour.
Now, I'm just gonna roll it out
until it's about a quarter of an inch thick, all right?
So this is rolled out.
I'm gonna do same technique,
roll it back on the pin.
I'm gonna role it back in,
press it down,
we're gonna add in all of those apples.
So I'm gonna pour over that cooled apple cider
that I reduced down,
those are secret ingredient?
Put this in the fridge while I roll out the top crest.
All right, so I wrote out my top crest
and I'm gonna add it on top
and then we'll finish assembling.
Press around the sides to make sure
all of the edges are sealed together.
And we're gonna take a pair of scissors
and just kind of clean up any long edges.
I'm gonna tuck it under this time.
Now we're gonna do the same technique
as before with the crimping.
We're just gonna do them a little bigger.
So they're a little more exaggerated.
Brush it with some egg wash.
Now we're gonna cut some splits.
And what this does is help the steam release
as it's cooking.
So you don't end up with a soggy top
put this in the freezer for 20 minutes to harden back up,
and then we'll put it in the oven for 80 to 90 minutes
until these juices are bubbling and thick.
So the apple pies in the oven,
it smells great I cannot wait
but to make it even more Epic,
we're gonna add a thick gooey caramel sauce on top.
First, we're starting with sugar and water.
To make it even more full-proof,
I'm gonna add a little bit of corn syrup.
It helps prevent crystallization
and it will also keep that really glossy shine
that we want for the top of our pie.
Now that everything is in the pot
you're gonna bring it to a low boil
and cook it until it turns a light copper color.
So I say caramel, some people might say caramel.
- [Audience] Caramel. - Caramel,
wait what am I saying?
- [Audience] Caramel. - Caramel,
like it sounds very blunt to me.
- (Group ) Caramel.
- Caramel, caramel, caramel, caramel.
(laughing)
So this looks perfect.
It's like the color of a copper penny.
We're going to turn off the heat
and add all the heavy cream.
It's going to boil up.
So don't be scared.
Keep stirring until all the cream is incorporated.
It's gonna let it cool.
And then we'll top our pie with it.
All right guys, it is out of the oven.
It's beautiful.
The last step is support this delicious caramel sauce
over the top.
We're just gonna let it drip down the sides.
Oh my God, it's so thick.
It's glossy from that corn syrup.
The last step is these candied pecans.
It is finished.
It is smile high.
The sauce is dripping off.
I can not wait to try this.
(soft music)
That is some serious pie.
The cross is the best part.
Like I'm a sucker for crispy crust
and this is like buttery.
I could just eat the crust and the caramel sauce.
I will, that is it for us.
Today we have made a six minute, a 60 minute
and a six hour apple pie.
I hope you guys make them
and love them as much as I do.
Leave a comment below
and let us know what you think.
And just remember, there is always time for apple pie.
- [Announcer] Oh yes.
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