Apple Pie Masterclass: The Science of the Perfect Apple Pie!

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CHAPTERS:
00:00 Intro: The Perfect Apple Pie That Holds Its Shape
00:39 The 4 Crust Ingredients
01:04 Cold Butter Cubes & Shingling Technique
02:33 Hydrating with Ice Water
03:52 The Squeeze Test for Perfect Hydration
05:04 Divide, Shape & Chill the Dough
06:26 Prepping Granny Smith Apples
07:49 Macerate with Sugars, Cinnamon & Lemon
09:10 Drain Juices & Precook into Caramel Sauce
11:18 Rolling Out & Lining the Pie Pan
13:40 Trim & Seal the Edge (No Boilover!)
14:48 Preheat & Assemble: Caramel Over Apples
17:04 Top Crust: Trim, Tuck & Crimp
18:01 Freeze to Set & Cut Vents
18:38 Bake: 400°F then 375°F
19:26 Cool 3-4 Hours to Set
20:05 The Slice Reveal & Tasting

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