The Best Apple Pie Recipe With Claire Saffitz | Dessert Person

it's a beautiful set [Music] hold on oh god hold on it's salvageable this is why you want a paint pie hey everyone i'm claire staphitts welcome to my kitchen in my cabin in the hudson valley and today i am showing you perhaps the most classic american dessert one of the greatest desserts of all time perfect for thanksgiving but also any time of the year it is my old-fashioned apple pie with a crumble topping [Music] okay i love pumpkin pie we have a pumpkin pie episode coming up soon right it already passed we have a pumpkin pie episode that you've already seen pumpkin pie is one of those things where like you kind of only eat it at thanksgiving and even though it's a great dessert and you should have it more often for six months out of the year apple pie is the dessert that i want to eat it's just it's more versatile it's a fruit based dessert and apples are like really truly my favorite baking fruit if i have to choose one thanksgiving dessert it is going to be an apple dessert i live in the northeast there are so many amazing kinds of apples and it's so versatile and you get such incredible flavor from an apple so that is my like one dessert for thanksgiving for sure when i think of a classic apple pie i often think of a double crust pie but instead of a top crust this pie has an oat crumble topping which i really like because one it kind of gives me the best of both worlds with like pie crust and apple crisp kind of together and also it doesn't require you to do sort of the more elaborate pie assembly that a top crust or a lattice requires so it's just really easy and i think really delicious so i have a couple of different components i have the filling the crust and then the crumble in terms of special equipment you'll need a rolling pin a vegetable peeler for the apples and a standard pie plate this will work in a nine or a ten inch in a nine inch you'll have something a little more domed in a ten inch you'll have something a little bit more low profile so i have ingredients separated out for the crumble and the filling but a lot of them are the same i'm using brown sugar corn starch butter a little kosher salt cinnamon apple cider vinegar and granny smith apples that is for the filling then i have one portion of my all-purpose flaky pastry from dessert person already put together this is for the bottom crust i'm going to use it to make a nice sort of wavy edge for the crumble i have unsalted butter cinnamon all-purpose flour oats i'm using old-fashioned rolled oats don't use quick cooking light brown sugar and a little bit of salt [Music] okay so before we get too deep into the episode i want to thank our sponsor maiden you may have noticed the pie plate that i'm using it is part of maiden's bakeware line it's their newest item all of their baker is made from porcelain manufactured by french craftsmen who have been perfecting their technique for over two centuries porcelain is great to bake in it's naturally non-stick it is oven safe up to 650 degrees and i love it because it's microwave safe you can go from the freezer to the oven to the table it looks so beautiful they don't just make pie plates maiden also has a 13x9 baking dish an 8x8 baking dish and an oval baking dish for all of your sweet and savory baking needs they don't just make bakery either there is a line of stainless steel cookware i'm really excited about the carbon steel pans that they make plus glassware plus knives they really do it all so for the next 30 days you can go to madeincookware.com backslash claire so check out all their amazing products i'm very excited to do lots of baking this fall and winter in all of their bakeware so check it out and let's get back to the pie [Music] so i have 10 tablespoons of unsalted butter that i cut into pieces and this is cold or at least it was cold when i pulled it out of the fridge like 15 minutes ago then i have a cup of all-purpose flour and you often see like different proportions for a crumble topping with oats sometimes you see more oats than flour sometimes it's more flour than oats i kind of go one to one by volume a cup of rolled oats again these are old-fashioned rolled oats not quick cooking the quick cooking ones just like break down and get kind of mushy i want to have texture in the oats this is a half cup of packed light brown sugar you could use dark brown to me it's like a crumble has to have brown sugar and it has to have oats this is a half teaspoon of kosher salt and then i'm adding some cinnamon you could do any warm spice that you like there's this thing i have sort of like a push-pull sort of thinking around cinnamon and apples of course it's a natural pairing and they go so well together but not every apple dessert needs cinnamon but an apple pie needs cinnamon so i'm going to do a teaspoon this is really easy you could do this with kids because all you do is combine this mixture with your hands and once you get it sort of mixed and the butter pieces coated you can start to smash the butter into the dry mix so i'm just doing this like pinching motion to bring all this together and it's done when i have no visible pieces of butter and the mixture has no flowery areas left and it holds together when i squeeze it if you're working with room temp butter it might get a little bit sticky so you can throw it back into the fridge but this looks great you have sort of these classic looking not too dry not too wet little oat crumbles this is from dessert person this is just i call it all-purpose crumble topping you can put on any pie on top of like any coffee cake as sort of a streusel all right this is going to go into the fridge and then i'm going to pivot to my apple filling so i have three pounds of granny smith apples here to me granny smith is a great go-to baking apple because they're very firm and very tart and so i always like to bake with a tart apple i think that tart apples just make for a better balance in pie filling i'm going to start by peeling all my apples and one tip is rather than peel and slice one at a time peel them all slice them all it's just more efficient and while i'm pulling the apples i'll tell you about my cabin and give you an update so we're in the hudson valley in this cabin that my husband and i bought a little over a year ago one of the first things we did was rip out the kitchen which just needed lots of updating and so far we haven't replaced it yet it's a work in progress but we spend a good amount of time here and still managed to cook in this kitchen like we have working appliances it's just a matter of cabinets and you know having a place to put everything but it doesn't stop us or me from baking or making great food so it's a little challenging but i'm happy to be up here especially this time of year which is just like so beautiful with the leaves and i really enjoy the kind of turn to cooler weather so thanks for joining us one thing i really like about baking up here especially fruit baking is that we have a compost like thing that we turn and a little compost pail so i feel a lot better about like all the scraps that i have all the peel from the apples and we have chickens and like they love this so a lot of fun to be able to bake and not have really any waste we have seven chickens now and they all get along just fine scraps go into the pail for the chickens i cut just off to the side so that i'm cutting down next to the core then i lay it on the cut side and continue to cut down and around the core on four sides what a squeaky noise this makes about half inch slices or so so just like that no thinner now to this i'm going to add my remaining filling ingredients i'm using all light brown sugar i've come to see all the benefits of a very simple apple pie that let the apples kind of speak for themselves so while you could do a variety of warm spices you could add a little cardamom you could add some clove all that i think just cinnamon is kind of all it really needs to shine so i'm adding two teaspoons of ground cinnamon and a little bit of kosher salt then three tablespoons of corn starch this is the thickener for the pie then i didn't call this out in the beginning as an ingredient but i'm going to add a little vanilla you could add like a little bit of rum some kind of little flavoring agent of your choice and then for a little bit of extra complexity i'm adding two teaspoons of apple cider vinegar i always really like to use like whatever the star ingredient is i like to use it in as many forms as possible so when it comes to adding an acid why not do apple cider vinegar a lot of people said that they used apple cider vinegar that recipe starts with two cups of full cider oh there's no way that that's right that that happened i don't i don't believe it no way so toss until everything is well coated i hope i don't know that they're coated in some brown sugar so you can't see the natural brown spots it's like not a big deal in a baking thing no the last thing is we're going to line our pie plate with our pie dough so i'm going to grab a little flour and my rolling pin this is one portion of my flaky my what i would call it my all-purpose flaky pie dough pie crust pastry crust this is the recipe from dessert person for pie crust so i'm going to give it a little bit of flour this is going to get a little loud because i'm not exactly working on a super sturdy work table but i'm going to do a little bit of whacking of the dough just to soften the butter a little bit and get it pliable i basically swack it into a square first and then once it's a square i can have i have an easier time getting it into a circle if you get a little cracking around the edge just pinch it back together after just like lots of rotating of the crust and kind of rolling it in all directions it really does start to work itself into a circle so i have enough clearance for my crust to line the pipe plate this crust is well chilled it's still cold it's not sticky or delicate or anything so i can very easily lift this and place it on my pie plate you can roll the crust onto your rolling pin and then unroll it onto your plate you can just lift it you can fold it so once you have it in your plate go ahead and pull the ends inward and that is going to help to allow the crust to slump and not stretch itself into the bottom of the plate you don't want to stretch the dough really i want to let it naturally fall into the contours of the plate and once you have it in the bottom press really firmly all the way around and especially press it into that little area where the nook where the side meets the bottom of the plate and you always want to make sure that you center the crust so that you have pretty much the same overhang all the way around i'll grab a pair of scissors and just trim any areas where the overhang is a little bit longer than it is in other spots but actually it's pretty even and now what i'm going to do is take the overhang and just tuck it underneath and that's going to make a lip all the way around the edge of the pie plate where the dough is sort of a double thickness so just go ahead and tuck you want the edge of the pie dough to be sort of resting just inside the lip of the plate and the purpose of this is to really anchor the crust to the side of the pie plate and also it's going to give you a little bit of like extra dough to make a decorative edge okay so now once you have everything tucked underneath i like to go back around kind of using the flat side of my hand and i just firmly press the dough back against the side if at any point it feels like it's getting sticky it's sticking to your hands you need extra flour you can pop it into the fridge or the freezer briefly because cold pie dough is always easier to work with so i like to go in with my thumb on one hand and then my thumb and forefinger on the other so i press toward the center of the pie plate with my thumb and then toward the lip with my other two fingers i went back around with my thumb and just made sure that everywhere i had a sort of a wave that i was really firmly pressing the dough against the lip of the pie plate that's going to help to prevent it from shrinking and help it hold its shape because i want the pie to have like a lot of this definition that it has going into the oven coming out this crust is still cold i'm going to go ahead and fill the pie get it into the oven because all i have to do is put the apples in and put the crumble on top [Music] so my apples have begun to release some of their juices that is great all of that juice can go right in because i know that they'll thicken because of that cornstarch so i'm going to take some of the slices and just line them into the bottom of the pie plate right around that area where the side meets the bottom because sometimes if you just dump all the slices in especially like chunkier slices like this you won't get anything in that area and then you cut a slice and there's like a big gap i want to prevent that from happening i'm just pushing in some slices into that area okay and then you can go ahead and just scrape in the rest so scraping all of the sugar anything all the juices on the bottom of the bowl okay that looks fantastic this is a step i forget every time i make apple pie and it's kind of like an old-fashioned stuff like i remember hearing my mom you know reading this step when she was making pie for thanksgiving it's you dot the pie with butter just meaning like you put bits of butter on top of the fruit and it settles down and bakes and makes this rich filling so i have these there's two tablespoons of butter that i cut up into pieces and i'm just tucking it into the slices [Music] final step putting the crumble on top then i have my oven preheated to 400 and a baking sheet at the ready because we're going to bake it on a baking sheet and then we're going to bake what's this fridge compared to yourself this fridge this fridge has seen some stuff this fridge is still working i appreciate this fridge but like it's scary in there don't look too close just all you do is pile this on top and like the there's no wrong way to do it and i think actually when you press the crumble like this it does help to form a bit of a more solid lid that will then be easier to slice and to get a nice even wedge out of the pie because obviously the crumble can be just a little bit messy when you cut it i'm not doing an egg wash across the crimp i just feel like it's an extra step that this doesn't need often you're using an egg wash because you are trying to seal the top crust to the bottom crust and i don't need to do that here so i just didn't think it was worth it to beat an egg just to get a little bit of a golden edge like this pie will bake up golden and beautiful just won't be as glossy so in the spirit of thanksgiving we're gonna bake this pie today but wait overnight and cut it tomorrow after it's fully cooled and we'll get this beautiful slice of apples and the crumble so i'm gonna pop it in the oven i have it at 400. actually i'm always baking my pies overnight not overnight the night before i don't make them that long so i have a 400 and i like that blast of heat in the very beginning to help set the edge of that crust and then i'm going to turn it down after about 20 minutes to 350 and it's going to go until i see juices bubbling around the edge and the crumble is golden brown if you feel like the crumble is getting a little bit dark before you see juices bubbling you can put a little piece of foil right on top to prevent further browning but it'll go probably all in about an hour hour and a half [Music] so here's our pie it's fully cooled because we baked it last night it went for about 20 minutes at 400 and then for another hour at 350 and i pulled it just when i saw bubbling apple juices right along the border so in that little sort of crevices of the crimp and it's super golden brown i love seeing the blistering along the crimp where i know that the crust puffed and it's going to be really flaky and delicious so i always bake my thanksgiving pies the night before to free up the oven for the day of so pie keeps for a long time and now i know it's fully set and i can get a beautiful nice slice out of the pie so we're gonna cut into it the crumble topping has sort of baked and fused together into this really crunchy lid which i'm super excited about so i'm using a serrated knife i can just tell from the way it's cutting that let me get a nice slice so make sure you're cutting all the way to the bottom the first slice is always the hardest one to cut out one tip that i have is if you don't feel like you can get a clean slice out cut two slices and then that often makes it a little easier to lift out the first so you can use a pie server i just have a little offset spatula here you want to get under it i always like to bake my pie very well meaning lots of color lots of browning on the top juicy not dry but not too much liquid this is why i love having those thicker slices of apples because you get just so much more texture and they've become translucent that's always how i want my apples to be cooked i want them to be soft and translucent crunchy oat topping also not too much cinnamon i don't think you need to overwhelm an apple pie with a ton of cinnamon or warm spices but i would like to eat this now [Music] so the apples are cooked through like i can easily they're fork tender but they're not mush so i have a good feeling about this this is like the dessert equivalent of like a hug comforting the like cinnamon the oats it's very homey very kind of old-fashioned but i think the more that i make pie the more that i realize that i don't want something like really elaborate just keep it simple practice sound pastry technique when you're making the crust let the fruit be the star and i promise you'll have like a delicious pie on your table for thanksgiving or really any time of the year so i hope you try this one thank you for coming to the cabin we have more episodes from here to bring you and i want to say thanks to our sponsor made in and thanks for watching like and subscribe [Music] you

Channel: Claire Saffitz x Dessert Person

Views: 480,140

Keywords: apple pie, how to make apple pie, claire saffitz, apple pie recipe, make apple pie, Claire Saffitz dessert person, Claire Saffitz makes, dessert person, bon appetit, gourmet makes, easy apple pie, easy apple pie recipe, homemade apple pie, pie recipe, pie recipes, thanksgiving, thanksgiving recipe, best apple pie, baking, pie, dessert, baking pie, how to make, from scratch, apple recipe, pies, pie dough, flaky pie dough, pie dough recipe, crumble, classic apple pie, recipes

Id: 7PHSWxGLSEE

Length: 19min 28sec (1168 seconds)

Published: Thu Nov 18 2021

Reddit Comments

[u/hmcnicholas]

Did anyone else notice the funny animals in the window while Claire was rolling out the pie dough? I noticed it with the fox and cow and the rewound and saw the bird.

[u/ktstitches]

Made it this weekend. It’s really tasty!

[u/libbydoo]

Reminds me of a Dutch apple pie than a traditional apple pie.

[u/turbo_22]

I feel like an apple "pie" without a short crust top isn't truly an apple. Just my opinion. I'm sure this is a delicious apple crisp with a pastry bottom though!

[u/uptowngirl101]

This looks absolutely delicious! going to try it this weekend!