Build a better homemade Blackberry Pie using tapioca, an oldschool
Instructions. Preheat oven to 350˚F. Lightly flour the work surface and dust the top of one of the dough disks with flour. Roll out to a 13-14 inch round about 1/8 inch thick. Roll the dough around the rolling-pin lightly and transfer to a 9-10 inch pie plate easing the dough into the corners and up the sides.
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If you choose to use tapioca starch to thicken your pie filling, you'll need to mix your filling and let it rest 15-30 minutes before baking it. This gives the tapioca time to soften, as the starch in tapioca is released at low temperatures. You'll need to use about ½ teaspoon of tapioca starch for every cup of apple used in your pie.
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Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning. Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes.
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Steps: In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes., In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. From stevehacks.com.
Caramel Apple Pie Your Cup of Cake
Apple pie filling will keep in the refrigerator for up to one week. To Reheat. Transfer the apples and their juices to a sturdy zip-top freezer bag. Press out any air, then seal and freeze flat for up to 3 months. To Freeze. Let the apple pie filling thaw in the refrigerator, then warm it up in the microwave or on the stovetop to use it as a.
apple pie with tapioca flour
1 Peel, and then cut the apples in half. Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl. 2 Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible.
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Combine apples and sugar in a large saucepan. Mix together, then let stand until juice starts to be released from apples. Place over medium-high heat and stir frequently until mixture comes to a boil. Boil hard 1 minute, continuing to stir frequently. Mix tapioca, cinnamon, and lemon juice into apples. Boil hard for 1 minute more, continuing to.
Strawberry Tapioca recipe
Make filling: Combine sugars, salt, and spices in your absolutely largest bowl. Peel, halve, and core your apples and cut them into thin (scant 1/4-inch) slices, adding them right to the big bowl. Toss to coat the slices as much as possible. Set aside for 1 to 4 hours at room temperature.
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In a medium bowl, mix the butter, reserved flour, brown sugar, and 1 tsp cinnamon. Use a pastry cutter to cut in the butter until the mixture is crumbly. Put the crumbles over the apple pie filling, making sure some fits into the nooks and crannies. Bake the apple pie at 350 for 1 hour. Dutch apple pie is the perfect fall dessert for both.
Deep dish ginger apple pie Ground Ginger, Quick Cooking Tapioca
How to Bake an Apple Pie with Pre-Cooked Apple Pie Filling. Preheat the oven to 350°F. Place a rimmed baking sheet on a rack in the lower third of your oven. Roll pie dough for the bottom crust and fit it into a 9-inch pie plate. Spread the cooled apple pie filling evenly into the bottom crust.
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Stir as you bring it to a boil over medium-high heat. Boil hard for 1 minute. Mix in tapioca, cinnamon and lemon juice. Boil hard for 1 minute more. Pack into hot sterilized quart jar to within 1/2 inch from top. Place sterilized metal lid on the jar and screw metal band on securely. Process in boiling water bath for 20 minutes.
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Apple pie filling with minute tapioca. Mix together the ingredients in a medium-sized pan. Let them sit for about 10 minutes to soften the tapioca. Cook over medium heat for about 10 minutes until the mixture is thickened slightly and the apples are JUST SLIGHTLY softened.
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Tapioca—a product derived from cassava, a root vegetable—comes in several forms: flour, starch, pearls, and beads. The most common form used for pie thickening is instant or minute tapioca.
ABIMAPI
Need the least amount of thickener, since they're less juicy. They're also high in natural pectin; pectin helps filling thicken. Thickener. For 1 cup of fruit. For one 9" pie (8 cups of fruit) All-purpose flour. 1 3/4 tsp. 1/4 cup + 2 tsp. Instant ClearJel.
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Cornstarch as Pie Filling Thickener. Just like the name suggests, cornstarch is derived from corn. Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can.
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Simmer the liquid base. In a saucepan, add the granulated sugar, brown sugar, lemon juice, cornstarch, cinnamon, and water. Let it come to a boil over medium heat and let that simmer for 2-3 minutes. Now peel and slice the apples into 1/4 inch thick slices.