Form dough into a ¾"-thick disk and wrap tightly in plastic. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Using a bench scraper or knife, divide dough into 4 pieces. Working with half of the dough, press into a single mass, incorporating dry bits, then pat down to make a ¾"-thick square. ice water over remaining flour mixture in bowl and knead again to bring it together. Transfer large clumps of dough to work surface, drizzle 1 Tbsp. Mix until shaggy pieces form, then knead in bowl a couple of times with your hands to bring together (dough will look very clumpy, dry, with loose bits). Step 2Ĭombine vinegar and ½ cup ice water in a small bowl and drizzle over flour mixture, mixing with a fork to combine. Add butter and process until largest pieces of butter are pea-size. Pulse flour, sugar, and salt in food processor to combine. And while it’s excellent with vanilla ice cream, it can stand proudly all on its own. Thankfully, like pecan and pumpkin pie, it can be made a full day in advance. Amp up the flavor of your chosen apples with a cider-vanilla syrup and a whisper of cinnamon, allspice, and cardamom (just enough to enhance the fruit but not overwhelm it).įor the pie crust recipe, don’t skip the genius trick of quartering and stacking the pie dough, which ensures a bevy of flaky layers, while a final sprinkling of demerara sugar over the top of the pie gives it sparkle and crunch.Īs pastry chef and former BA senior food editor Claire Saffitz explains, this apple pie recipe is “something you can’t rush.” It requires ample chilling, baking, and resting, so plan accordingly, particularly if you’re making it for Thanksgiving. The rest of the year look to Golden Delicious or Granny Smith apples-and don’t be afraid to use multiple varieties in a single pie. Opt for sweet-tart firm baking apples like Pink Lady, Honeycrisp, Braeburn, or Jonagold in the fall, when apples are in season. You’ll need a deep-dish pie plate to hold the four pounds of fruit packed in here, and we suggest being extra choosy when selecting apples for pie. It’s got a perfectly flaky pie crust, no soggy bottom in sight, and a filling loaded with saucy (not gloopy) thinly sliced apples hit with just the right amount of warming spice. You will love these irresistible onion rings for family nights, game days, and good old fashioned indulging! Stop searching, because this is the most PERFECT recipe you will find.This recipe for homemade apple pie delivers on every front. I found dipping the onion slices right into the batter held up fine, and created an extra-light coating on the rings.įry them in batches to avoid difficulty with the rings sticking together, and set out a large baking sheet with paper towels for draining. Unlike the original recipe, you don’t need to dip your rings in flour first. Meanwhile, make your batter: This is a simple mixture of egg, oil, milk, flour, baking powder and garlic powder for a little added flavor. Pour a couple cups into a heavy-bottomed pot and let it preheat to about 375 degrees on a kitchen thermometer. Too-cool oil means soggy, and “soggy” + onion rings is a tragedy. Importantly, you just need to make sure your oil is hot enough for frying. You will have more takers than you can feed! So, uh, definitely double this one for a hungry crowd. And come on, absolutely everyone loves these – even your health nut bestie won’t flinch at a fried onion ring. Paired with a spicy-sweet ketchup + Sriracha sauce, these lightly crisped onion rings were absurdly delicious! I mean, how perfect would these be for a get together with friends and family? You can cook up a batch a few hours ahead, and keep them warm in your oven until guests arrive. I say almost-perfect because I changed up the recipe for the better. This almost-perfect recipe from Genius Kitchen was just what I needed for a little game day indulging, and no one indulging with me was complaining! Serve with your favorite sandwich or salad, or as a stand alone treat, there is nothing better than a stack of hot, crispy salted onion rings with a light, non-bready batter. I am an expert because I have tried all the substitutes, and I have found nothing comes close to a true, restaurant style fried onion ring with basic ingredients and a fearless attitude towards frying. Because there is no substitute for the real thing. It’s my birthday! So, to celebrate, I present to you my favorite-ever food vice: Crispy, salty, burn your tongue because you can’t help it, fried onion rings! The perfect comfort food for game days and family nights in! Snack on a stack of these extra crispy, salty onion rings! Simple ingredients and quick cooking makes these the most perfect-ever onion rings with a light, non-bready texture and irresistible crunch.
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