Baking Apple Pie

Part of the Video Series How to Make Apple Pie

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How to bake apple pie; get expert tips on baking homemade dessert recipes in this free cooking video.

Contact: www.kitchenandcrafts.com

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Tags: apple, baking, desserts, pie
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All Videos in the Series, How to Make Apple Pie

Member Comments

Posted by cherrylyn on Friday, 12 October, 2007 at 7:58 PM

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hi karen,,,thank you for sharing to make a flaky apple pie......I been wanting to know how to make flaky apple pie,,,and now i have an idea how to make it flaky.Im so impress of your talent,,,you did a great job making it...youre been helpful i would love to collect further demonstration such as the one you did here,,thank you very much...sincerely cherrylyn

Video Transcript

Baking Apple Pie
Hi I'm Karen for Expert Village our pies are almost ready to bake but before I put them in the oven I like to put a little bit of tin foil around the edge of the crust so it doesn't brown to fast. We would be putting that foil around the crust, baking it for 25 minutes, then removing the tin foil and baking it for a additional 25 minutes. Just take a piece of tin foil that is about that would go half way around the pie and tare it in half. Put the two pieces together, kind of roll them up a little bit to attach them to each other and then just crunch them down around the pie. Okay that one is done and this one is done. Now we could put them in the oven. We are baking our pies in a 375 degree oven for 25 minutes with the foil and 25 minutes without the foil. It is time to take the pie out of the oven and check them for doneness. This pies are great. To check them for doneness we look to see if they are brown all the way around, even this juice bubbling over is a beautiful sign of being done and then you could just poke them with a screwier or with a knife and especially in the center feel those apples. If the apples feel hard at all you might want to put that back in the oven and cook it for another 5-10 minutes and then test it again. These apples feel nice and soft not mushy. Notice that I'm poking through the vent holes so that I dont ruin our design. This are beautiful pies.

About the Expert

Expert: Karen Weisman has a degree in Hotel and Food Management from Boston University. She has managed a large catering company and operated her own restaurant. Read More