Part 1 of 2, Delicious Apple Pie with 3 different types of Crusts. A Basic No-Fail Pie Crust, a #DistilledWhiteVinegar Pie Crust, and a #CheddarFilled Pie Crust. #MaryAnnOverton shows you how. Click to See more…
Since this is a 2 part series, the first one is about preparing the dough to set in the fridge so it can get ready to roll out. For references we are including the time codes so you can skip to the one you want to rewatch.
1st – Basic recipe – 00:01:28
2nd Vinegar Crust – 00:09:40
3rd Simple Cheddar Crust – 00:17:01
These 3 crusts are all delicious but each one is a little different, you will have to decide which one you like best. Please leave us comments about what you liked or which one you enjoyed the most.
The second video in this series steps through rolling out the dough and putting it in the pan, adding the Apple filling and baking them.
That second video also includes our tasting and our opinion on which one we liked the most and why.
You can use these techniques in any pie recipe, so we hope you find them useful
Mentioned in this Recipe:
Gold Medal Flour
Placemat from Mobile Fixture
Cusinart Food Processor
Link to Amazon wish list to find some of what was we used in our recipes:
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