Channel: Jenny Can Cook

Category: Howto & Style

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Description: Jenny's deep dish apple pie uses 3 pounds of apples and an easy oil crust. Crust: 2 1/2 cups all purpose flour 2 Tablespoons sugar 1/2 teaspoon salt 1/2 cup milk (low fat or whole milk) 1/2 cup vegetable oil (I use avocado oil) Filling: 3/4 cup sugar 3 Tablespoons Minute tapioca (or all-purpose flour) 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 3 pounds apples, cut into 3/4-inch thick slices (9-10 cups) – I use Granny Smith (a Tablespoon of milk + a Tablespoon of sugar for topping) CRUST: 1. Preheat oven to 400° F. 2. Combine flour, sugar, and salt in a bowl. 3. Stir in milk & oil all at once and combine using a fork. Shape into a ball by hand. 4. Divide dough in two. Shape each into a 5-inch disc. Wrap one in wax paper. 5. Roll the other half between floured wax paper into a 12-inch circle and place into the ungreased pie pan. Patch where needed, trim edges, and add leftover dough to the other half. 6. Refrigerate both while you prepare filling. (Do not put the other half of the dough inside the pie pan) FILLING: 1. Combine sugar, tapioca, and spices in a large bowl. 2. Peel, quarter & core apples. Cut into 3/4-inch slices. 3. Stir apples into the tapioca mixture and place in prepared pie pan. 4. Roll top pastry between floured wax paper and place on top. Trim or flute edges. 5. Brush top with milk & sprinkle with sugar, avoiding the rim of the pastry. 6. Poke about 12 slits in the top using a sharp knife. Cut out a 1/2-inch circle in the center to release steam. Place on baking sheet in case of spills. 7. Cover the rim with a pie ring or foil. Bake for 50-55 minutes until crust is golden. Cool completely. PRINTABLE RECIPE: jennycancook.com/recipes/homemade-apple-pie SHARE: youtu.be/3Uoh82gJvbE MORE VIDEOS: youtube.com/user/jennyjonesvideos ALL OF JENNY'S RECIPES: JennyCanCook.com MORE ON JENNY: JennyJones.com PINTEREST: pinterest.com/jennycancook INSTAGRAM: instagram.com/jennycancook SUBSCRIBE: youtube.com/subscription_center?add_user=jennyjonesvideos © Copyright 2020 - Jenny Can Cook - Jenny Jones