At home, make a wonderful apple pie in the bakery style. However, to keep your menu fresh, I prefer to switch things up a little. You still bake many of the items that have accompanied apple pie from its inception as well as helped it become the success it is today, making us, in essence, a traditional bakery.
You may always find tasty new options on the special’s menu, whether in the cafe as takeout, as well as delicious seasonal specialties like the Mince Pies as well as bread, which are constantly in demand.
This cozy apple pie is so traditional as well as straightforward, but it tastes almost precisely like apple pie from a bakery. Its flaky lattice top as well as the creamy, caramel-like apple filling will be impossible to resist.
Along with this, you may have apple pie without gluten has a buttery flavor. Also, it has a flaky crust, a warm, gooey, soft, sweet apple filling, and a gorgeous lattice top, much like the traditional apple pie you know and loves.
Apple Pie Bakery Style Recipe
|Prep Time||Cook Time||Total Time||Servings|
|10 Minutes||1 Hour||1 Hour 10 Minutes||8|
- 1/4 teaspoon of salt
- 1 egg white for brushing
- 1 teaspoon of lemon juice
- 1 teaspoon ground cinnamon
- Additional sugar for sprinkling
- 1/2 teaspoon of ground nutmeg
- Pastry for 1 double-crust 9-in pie
- 2 teaspoons of white whole-wheat flour
- 1/2 cup coconut sugar as well as brown sugar
- 5 cups of peeled cored, as well as thinly sliced apples
Instructions for Apple Pie Bakery
- Split the pie crust in half, enlarging one side
- Roll out the larger portion to fit a 9-inch pie plate
- Put the pie crust in there and leave it
- Sliced apples, cinnamon, salt, flour, as well as lemon juice, should all combine in a big bowl
- Pie crust with apple filling within
- Roll out the remaining pie crust dough as well as cut it into 11-in strips to create a lattice crust
- Over the apple filling, weave the strips in and out
- After that, trim, seal, as well as crimp the pie crusts edges
- If desired, cut out leaves from the remaining pie crust pieces as well as put them on top of the lattice
- Apple pie should bake for 55 – 65 minutes at 350°F, or until the crust is brown as well as the filling is bubbling
- Before slicing, let the pie cool completely on a wire cooling rack
- Pie can keep at room temperature for four days when covered
- Pie can freeze for up to a month
- This recipe for apple pie is flawless
- The homemade crust is buttery, and flaky as well as has a caramelized exterior
- The apple filling in the center is tender as well as flavorful
- Each apple slice pack closely into this pie, making each slice tall as well as full of fresh apples
- The filling is covered in an apple caramel sauce
- This article is also brimming with advice that will help you make the perfect apple pie
The Apples that Work Best for Apple Pies
The best apples are essential to making an apple pie bakery-style. Additionally, not all apples are made equally, so you should pick ones that are good for baking. Here are a few of my favorites, which are available in practically all supermarkets:
Due to their sweetness, apples are my absolute favorite snack. They resemble Honeycrisp in crispness as well as firmness but are slightly sweeter. These are available practically year-round and go well with Granny Smith apples.
The traditional, reliable apple. They keep their shape and are wonderfully tangy, making them ideal for baking. They are the top choice for apple pie because the taste counteracts any sweetness.
These apples are sweet with a hint of tartness. They bake up very hard and are wonderful to combine with Granny Smith apples for a little more sweetness. They are only accessible for a few months of the year, which is a drawback.
Another apple that is tart as well as sweet with a hint of citrus flavor. While baking, it will maintain its shape, although not as well as a Granny Smith.
How to Make the Ideal Apple Pie Bakery Crust
This is all about the apple pie crust, like pizza. It’s less difficult than it seems to achieve the ideal flaky pie crust. Keep your butter Cool to get the best results. Leave pea-sized bits when you mix them into your flour. This is preferable to work your dough less than you should. Add the water to the dough gradually to make mixing it in easier.
Additionally, you should not add it all at once in case your dough does not require it. Making pie crust is a delicate operation; if you add too much flour as well as water, your dough may become overly sticky or too dry. If the amount of water in this recipe is insufficient, add 1 tablespoon at a time until the desired consistency achieves.
You want something crumbly but moldable as the consistency. The dough’s appearance after being adequately hydrated with water is depicted in the second image above. It could seem brittle and dry, giving the impression that more water needs when in reality none is.
Pinch some dough between your fingers at this point. It’s ready to go if it holds together well. Add one tablespoon of water at a time till it’s there if it is still too crumbly. After enclosing each pie dough half in plastic wrap, let it chill as well as firm up. This makes rolling out the dough later on simpler.
Perfect Apple Pie Bakery Filling
When you cut into an apple pie, it’s either thin as well as soupy on the inside or there is a wide gap between the top crust and the filling. Along with this, apple pie and cheesecake combine in a delicious apple pie cheesecake treat. Fortunately, neither of those ingredients is in this recipe. So, here’s a recipe for the ideal apple pie filling:
- Before including the apples in the filling, let them macerate
- Sliced apples are combined with sugar as well as lemon juice in this dish
- It extracts apple juices
- In a sense, it provides them a head start before baking so that the apples can shrink in size before the top crust is added
- You’ll be left with that significant gap under the top crust if you don’t
- The apple juices that are extracted are boiled down and then added to the filling
- That juice is rich in pectin, a soluble fiber that aids in the thickening of the filling sauce along with a bit of flour
- The apples coat with a sauce that resembles caramel as a result of cooking the juices along with some additional brown sugar and butter, which holds the apples together like glue
- Put the apples inside
- Make sure there are no gaps between them, by which I mean
- Scoop the apples into the pie crust one cup at a time, packing them very firmly, and then add more
- The apples press into the crust twice to firm them up
- One is that it stops the pie’s filling from shrinking
- Two, it compacts the apples so that each pie slice holds together when you cut into it
- The pie filling is exceptionally tasty without being excessively sugary, aside from the technical parts
- It lets the apples stand out while adding a tad more sweetness and cozy spices to bind the whole apple pie together
Make a delicious apple pie the bakery way at your home. Although this home apple pie is so simple and conventional, it tastes almost exactly like apple pie from a bakery. Its flaky lattice top as well as the apple filling’s creamy, the caramel-like texture will be hard to resist.
On the special’s menu, you can always find delectable new alternatives, whether you’re eating in the cafe or getting takeout, as well as delectable seasonal specialties which are always in demand.
A typical pie crust is made with four ingredients: flour, fat, liquid, as well as salt. The crust’s structure and mass are provided by flour, while flavor and flakiness are added by fat, the liquid is used to bind the dough as well as keep it malleable, and salt helps the crust color.
Pick pastry flour or all-purpose flour. Salt should not be skipped as well as reduced; it is essential for flavor. Choose your favorite type of fat among the many that are effective. Just enough liquid should be added to keep the dough together.
Pastry’s three main components are fat, flour, as well as water. From delicate tenderness to brittle flakiness, the ratio, as well as the treatment of these components, allows us to create pastry in all its varieties.