Alton Brown Bakes an Apple Pie | Food Network

Summary

This video guides viewers through the process of making a delicious homemade apple pie with a perfectly flaky crust. The recipe combines traditional techniques with a unique twist—Applejack, an American apple brandy, is used to enrich the dough. The pie features a flavorful apple filling, carefully layered and topped with a glaze made from the drained apple juice. The video emphasizes the importance of precise steps in preparing the dough, assembling the filling, and baking the pie for a beautifully golden result. It’s a fun, detailed, and mouth-watering step-by-step journey to perfecting a classic dessert.

Takeaways

• 😀 Use a food processor to combine flour, salt, and sugar for a quick, uniform mixture when making the pie crust.
• 🥄 It's important to use table salt rather than kosher salt for this application, as the latter is too large and crunchy.
• 🧈 Combining chilled unsalted butter and vegetable shortening creates a better texture in the crust due to their different melting points.
• 🍏 Applejack (or apple cider/apple juice) is used in the crust for added flavor, making this apple pie uniquely American.
• 🕒 Chill the dough for at least an hour (up to overnight) to allow the fat to re-solidify and the flour to absorb the liquid.
• 🍎 Apples should be drained of excess juice after being tossed in sugar to avoid a soggy pie, with the juice reduced to a glaze.
• 🍽️ Roll out the dough between wax paper to prevent sticking and achieve an even thickness, ideally to a 12-inch diameter.
• 🥧 Use a tart pan for easy assembly of the pie, allowing for quick transfer and a neat crust with minimal handling.
• 🧑‍🍳 Layer the apples in concentric circles from the outside in, stacking them slightly higher in the middle for a more appealing presentation.
• 🔥 Bake the pie at 425°F on the oven floor for the first 30 minutes to brown the bottom crust, then move to a higher rack to finish baking.
• 🍯 Brush the pie with a reduced apple glaze for added flavor and shine, but avoid getting it on the edges to prevent the pie from sticking.

Q & A

Why is it recommended to use table salt instead of kosher salt in the pie crust recipe?

Table salt is used instead of kosher salt because kosher salt has larger crystals that can result in uneven distribution. Table salt dissolves more evenly into the dough, which is crucial for the texture and flavor of the pie crust.

What is the purpose of using both butter and vegetable shortening in the pie crust?

Butter adds flavor, while vegetable shortening contributes to the flakiness of the crust. Since butter and shortening have different melting points, together they help create a better texture, with the butter providing richness and the shortening ensuring a flaky crust.

Can I use water instead of Applejack in the pie crust recipe?

Yes, you can use water instead of Applejack. However, the Applejack adds a unique, subtle apple flavor to the crust, enhancing the overall taste of the pie. If you prefer a non-alcoholic version, apple cider can also be used as a substitute.

How do you know when the pie dough has come together correctly?

The dough should form into large clumps or little hunks when pulsed in the food processor. It should not be too sticky or too dry; the mixture should be moist enough to hold together when pressed, but not wet or too crumbly.

Why is it important to chill the dough before rolling it out?

Chilling the dough allows the fat to solidify, which results in a flakier crust. It also gives the flour time to absorb the liquid, making the dough easier to handle and preventing shrinkage during baking.

What role does the pie bird play in the apple pie?

The pie bird helps release steam from the pie as it bakes, ensuring that the filling cooks evenly. It also prevents the crust from collapsing in the middle and helps maintain an even baking temperature.

Why should the pie be baked directly on the floor of the oven initially?

Baking the pie directly on the floor of the oven helps the bottom crust cook faster and become crisp before the apples start to release too much juice. This prevents a soggy crust and ensures a nice, golden brown finish.

How long should the apple slices be drained, and why?

The apple slices should be drained for about 1.5 hours to allow excess juice to escape. This prevents the pie from becoming too watery and ensures that the filling thickens as it bakes, rather than making the crust soggy.

Can I use a pre-made pie crust instead of making one from scratch?

Yes, you can use a pre-made pie crust if you're short on time. However, making the crust from scratch provides a much flakier and richer texture, and the homemade Applejack-infused crust gives a distinct flavor to the pie.

Why is it important to reduce the apple juice to a glaze?

Reducing the apple juice to a glaze intensifies its flavor and thickens it, so it can coat the apples and enhance the filling's texture. This glaze helps create a flavorful syrup that ties the pie together, preventing the filling from being too watery.