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Home / Apple Pie

Apple Pie

Apple Pie


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Pie Dough
  • Apple Pie Filling
  • Method of Assembly

Pie Dough

227g (8.0oz)
4g (0.1oz)
400g (14.1oz)
30g (1.1oz)
5g (0.2oz)
48g (1.7oz)

Method of Preparation

  1. Cut cold butter into cubes and keep in refrigerator until ready to use.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine butter, salt and flour.
  3. Mix on low speed until it resembles coarse crumbs with a few larger pieces of butter still present.
  4. Combine egg yolks, vinegar and ice water. Add this mixture slowly to the dry mix.
  5. Mix until just combined.
  6. Wrap in plastic wrap and place in refrigerator for at least an hour before rolling out.
  7. Roll out the pie dough into two rounds at a thickness of around 1/8” of an inch and line the pie tin with the first round.

Apple Pie Filling

80g (2.8oz)
200g (7.1oz)
1000g (35.3oz)
5g (0.2oz)
1g (0.0oz)
1g (0.0oz)

Method of Preparation

  1. Combine the and sugar until well mixed.
  2. Prepare the fruit as desired and toss with the sugar mixture until well-coated.
  3. Fill the lined pie shell with the apple filling.

Method of Preparation

  1. Lightly brush the edge of the lined pie shell with egg wash.
  2. Place the second round of pie dough over the apple pie filling and crimp the edges to completely seal in the apples.
  3. Brush the top of the unbaked pie with egg wash and use a paring knife to create small slits in the top of the pie to allow for excess moisture to escape.
  4. Sprinkle the top of the pie with sanding sugar and bake at 350°F/176°C for approximately 30-45 minutes or until the pie is done and is golden brown.
  5. Allow to cool completely before serving.