Making homemade apple pies with my kids is a fun family activity. We’ve perfected our apple pie recipe throughout the years. We experimented with several tools and methods to determine what would work best to speed up the baking process. When I was a kid, my mom and grandma taught me how to make cakes from scratch. I learned how to make a flaky cake crust and a flavorful apple pie filling from their care and guidance. Having the chance to show this to my kids fills me with joy and gratitude.
Although kitchen cleanup isn’t everyone’s idea of a good time, I believe it’s important to spend time with the kids and teach them valuable life skills. I think it’s important to figure out what does and doesn’t work for yourself through trial and error. Feeling successful is also crucial. I don’t think you can learn these things by baking a premade apple pie or filling a store-bought cake dough with a boxed filling. We appreciate your helping us put in the effort that we do. Homemade Dutch apple pies are incomparable to store-bought varieties. On a crisp autumn evening, there’s nothing better than the aroma of a freshly baked apple pie.
One of my go-to recipes for a handmade apple pie is included below. Icy water is preferable, so feel free to throw some ice cubes into the mix. Apples can be easily peeled with a ceramic grater, which is typically used for peeling potatoes. I find that when I use a flexible cutting board to peel apples, the skin comes off quickly and effortlessly.
Bake at 375 degrees Fahrenheit (190 degrees C).
For the bottom of the cake, you’ll need: 2-cups of 100% whole wheat flour 1 gram of salt 1/4 teaspoon baking soda (Crisco is suggested) Ice water, 3/4 of a cup.
Here’s how to make a delicious filling for a cake.
Cornmeal can be made by combining flour, salt, and lard in a medium basin and mixing by hand or with a pastry blender. Add 1 tablespoon of ice water and stir until a batter-like consistency is reached. Repeat the process of adding water, one tablespoon at a time, until all of the dough is wet. Only a few teaspoons of water is typically required. Avoid using too much liquid. The dough might become tough if overworked. For a 9- to 10-inch pie, divide the dough in half and shape out one half into a ball. Rolling the dough around the rolling pin will make it easier to transfer to the pie pan. Take care not to overwork the dough.
The steam needs to escape, so always make a few holes with a fork. When packing the cake’s contents tightly, it’s crucial to poke holes in the crust so the steam may escape. Roll out the pastry to the crust’s rim. Spread the apple filling in the pastry-lined pie dish (see ingredients below). Verify that you have eliminated any rough spots. Butter should be cubed and sprinkled atop the filling.
Form the leftover dough into a circle about 12 inches in diameter. The cake filling should be placed beneath the crust. Remove roughly 1 centimeter from the pie crust’s edge. You can crimp the edges if you choose. Make vents in the top of the dish before baking.
Use cling film or a baking sheet to cover the edges and stop them from browning. Toast the crust in the oven for 25 minutes. After 20–25 minutes of baking with the plastic wrap removed, the crust should be brown.
Cake filling ingredients: 0.5-1 cup of whole wheat flour six to seven apples, cut thinly White Sugar, One Cup 2 cubes white sugar 1.25 grams cinnamon 1 stick of butter
Combine the white sugar and brown sugar in a medium bowl, then mix in the apples. After incorporating the cinnamon and flour, continue mixing.
Make use of a cooling rack for the cake. When the cake has cooled and “settled,” it tastes finest. Glass, like Pyrex, is what I use to bake in. Enjoy!