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    Apple Pie Recipe | Emojoie ASMR cooking



    Apple Pie Recipe | Emojoie ASMR cooking

    Apples are in season so I made an apple pie this time!
    I made three apple pies through trial and error.
    We tried three different times to boil the apples for 10, 20, and 30 minutes.
    The video footage shows an example of cooking apples for 30 minutes. This makes it look like apple jam, so I recommend simmering for 10-20 minutes.

    A freshly baked apple pie with crème fraîche épaisse from France, clotted cream from England, and vanilla ice cream is very delicious.
    I will show you how to make a simple apple tart with leftover pie dough at the end of the video.
    Please watch the video until the end.

    Please follow me on other SNS
    https://linktr.ee/emojoie 👈

    Pie dish 21cm
    ◼Pie dough (brisée)
    200g flour
    3g (½ tsp) salt
    30g sugar
    130g cold unsalted butter
    35g cold water
    *Make two doughs with the ingredients above for the bottom dough and the top dough.

    ◼Filling
    8-9 apples (1.35 kg apple slices)
    75g unsalted butter
    180g sugar
    20-25g Lemon juice (Half a lemon)

    ◼Eggwash
    1 egg yolk
    15 g milk

    ➢Method
    Put flour, sugar, salt and butter in a food processor and blend.
    When it becomes sandy, add water and bring the dough together.
    Fold the dough and chill in the refrigerator.
    Melt butter in a pot, add apple slices, lemon juice and sugar, cover and cook for 20 minutes.
    Take the lid off and boil down while stirring until the apples are completely dry, then let them cool.
    Roll out the pie dough, place it in the mold, and add the apples.
    Cut the pie dough into strips and place them on top of the pie.
    Fold the outside of the pie dough into the mold.
    Mix the egg yolk and milk, brush the pie and bake in a preheated oven at 200°C for 60-65 minutes. Bake in the bottom rack of the oven and cover with aluminum foil if the top burns.

    #emojoie #asmrcooking #applepie

    YACOOK

    View 41 Comments

    41 Comments

    2. @信貴哲也-y7z on

      If you want a firmer inside or tarter taste, save the skins and puree them, then add some of the skin puree to the filling during the filling cooking stage. The skins have the bulk of the pectin and will jelly up the filling. When I make a pie, I use about 3tbsp of skin puree and it gives the pie no discernible texture changes, but holds the fillings inside the slice during cutting and consumption nicely.

    3. @櫻ちゃん-t1u on

      パイ生地で模様作りたいけど私の体温が高いからかすぐふやけるしかと言って冷やしすぎたら塊すぎて伸ばせないしで難しい😭こんな綺麗なTheアップパイ作りたい

    14. @김서진-j4r5h on

      나는 타르트 스콘이랑 블루베리 머핀이랑 과일은 바나나랑 튀김은 깻잎튀김 그리고 고기는 아무거나 많이 그리고 저거 보니깐 먹고싶어서 주문안돼><? 음 바나나구이도 맛있겠다 모짜렐라로 우유 만드는거 만들어봐야지 엄마가 요리 하지 말랬는데… 사과파이보다 나는 고기 파이 먹고싶다 치즈넣어서 엄마 사줘 힝ㅠㅜㅠㅜㅠㅜㅠㅠㅠㅠㅠㅠㅠㅠㅠㅜㅜㅜㅜㅜㅜㅜㅜㅜㅜㅜㅜㅜ

    17. @lollyjollyflapjacks6078 on

      I'm not sure why. I like these recipes but for some reason ASMR just gives me a horrible anger. It's kind of like the feeling you get when people chew around you. Or make noises that cause an inexplicable anger. It's a good recipe, it's just a me thing. I didn't see the ASMR part of the title since it was cutoff in small screen. Good recipe though.

    19. @ゆうの-w7u on

      お喋りなしのめっちゃ丁寧で綺麗なお菓子作りの動画大好きでよく見るけど
      やっぱ1番はえもじょわさんなんだよなぁ。
      美味しそうだしお菓子作るのにも参考になるし
      見てても綺麗で目の保養になるし
      お菓子作ってる音だけって言うのがもう
      全てにおいて完璧過ぎる

    21. @JackieMatte on

      Suggestion – try mixing the cinnamon powder with the sugar first to evenly distribute it on the apple slices. I love the recipe and it is certainly a must try!

    24. @criswellen on

      Eitaaaa, quando eu for fazer vou colocar leite condensado, quando sair do forno terei torta de maçã com doce de leite

    33. @martyc1960 on

      How did you get the top to remain a straight flat surface? Apple's usually shrink and most recipes call for a lot more apples to account for shrinkage. My first pie (at 14) looked like a crater because i leveled the apples flat just like this video.

    38. @satyamkanwar133 on

      Hey is the brushing with the egg on top an integral part of the cook? Or does it only give the pie a rich brown and crunchy feel? It looks impeccable btw.