Apple Pie (and the Battle of the Pie Pans)

How to Bake and Apple Pie (and the Battle of the Pie Pans) #becauseittastesgood Update: Since publishing this video, I've learned that the reason my glass pan performed so badly was the pizza stone. Glass is a poor conductor, but it takes advantage of radiation. If the pizza stone is underneath, it blocks the radiation, which makes the glass perform very poorly. If you want to bake in a glass pan, set it directly on the rack with nothing underneath. Just be careful that it doesn't leak. I still prefer metal, but this explains why glass works well for some people. Filling (make the day in advance): 5 Lb honeycrisp apples 1/4 cup olive oil 1/2 tsp cinnamon 1/3 cup granulated sugar (70g) 1 Tbsp lemon juice Peel the apples and cut the flesh off leaving the core. Slice thickly. Set a large skillet over medium-high heat. Add 2 Tbsp of oil and wait for it to get hot. Add about half of the apples and cook without disturbing until they brown. Stir and lightly brown the other side. Remove to a bowl. Repeat with more oil and apples until they are all brown. Take the pan off heat, return all the apples back to the pan and stir in all the other ingredients. Taste and adjust with more sugar and lemon juice to taste (how much you’ll need will depend on the apple variety). Cool to room temp and refrigerate overnight -- a warm filling will result in a soggy crust. Assembly and Baking procedure: 1 recipe of pie dough divided into slightly bigger and slightly smaller halves Dough by hand:    • Pie Dough by Hand with Vodka   Dough by food processor:    • Pie Dough with a Food Processor and Vodka   Rolling out the dough:    • Rolling Pie Dough, Blind Baking, and Unmol...   1 Tbsp melted butter 1 Tbsp sugar Preheat the oven to 425F (220C) with a foil lined baking sheet in the bottom third of the oven for 30 min. Roll out the bigger piece of dough and place it on the bottom of a metal pie plate (disposable foil ones work great). Roll out the smaller piece of dough. Refrigerate both the top and bottom crust for 30 minutes. Put the filling into the bottom crust. Cover with the smaller piece of dough. Trim the edges and seal them together. Cut a few vents in the top crust. Brush the top crust with melted butter and sprinkle with sugar. Bake on the preheated baking sheet until deeply brown, about 1 hour. Check after 45 min and if the dough looks very brown, reduce the temperature to 375F. Cool at least 3 hours to let the filling set. Can be reheated. Support my channel   / helenrennie   My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK:   / helenskitchencooking   TWITTER:   / helenrennie1   INSTAGRAM:   / helen.rennie