Baileys Apple Pie 70cl

Product Information

If you ever mistakenly baked dense, hard pie crust you know what I am talking about… Pie crust should be flaky, almost like puff pastrybut without the hassle of spending 3 days with lamination. How to achieve flaky pie crust without lamination? In fact, it is super easy if you follow 3 simple rules. Avoid soggy bottom at all costas obviously soggy pie crust can’t be flaky. On that note, see further tips below You will need to pre-cook the Apple Pie filling so basically reduce the juice of the apples. However, make sure you do not overcook the apple, it should stay still crispy. For my apples, the cooking process took 3 minutes Baileys: Of course, you will need some Baileys to make Baileys Apple Pie! Alternatively, you can use any other cream liqueur or rum, or you can leave it out, if alcohol is a concern Another great flavour, this Salted Caramel Liqueur, can be drunk on its own or added to other drinks and even to your baking!

Fans of iconic liqueur Baileys Irish Cream sink 2,000 glass of the drink every minute across the globe. Now a UK-based online drinks retailer has announced it has become the number one destination for lovers of the whiskey-cream combo. A lovely drink with tastes of the classic Terry's Chocolate Orange, though not too sweet and well-balanced. Bake the Pie throughout - It is better to overbake your Pie than under-bake, as under-baked Pie dough will turn out soggy. If unsure and the top is browning too much, you can always use kitchen foil and cover the top loosely Yes, you can, see point 2 above. Double the sauce incl. the amount of Baileys, however, make sure that you only use half of it before baking and keep the other half as a sauce to serve the Apple Pie with. Do not overload the filling with more Baileys than in the recipe as too many wet ingredients would make the Pie soggyChill Pie dough before filling and use the Apple Pie filling cold - Make sure you keep the pie dough cold at all times. Once you assemble the bottom of the Baileys Apple Pie, place it into the freezer for 30 minutes. Also, the apple pie filling should be chilled before using La Fleuriste Provencal Rosé Gin is infused with Provençal botanicals for the ultimate taste of the French Rivera and is bursting with floral, citrus and herbal notes. Salt: An essential ingredient in most of the Pie recipes, please don´t skip it. Balances flavor and enhances other ingredients The new addition to the Baileys range follows the brand's Baileys Colada flavour which was released at the beginning of summer.

Do not use a mixer, do not overwork or knead the pie dough, in fact, butter chunks staying in the dough encourage the pie to achieve a lovely flaky texture This is another flavour that is not so easy to find around our local supermarkets, but if you enjoy pina colada, you will love this. You can also still find it online, but it's a bit more expensive than the other Baileys. IMPORTANT NOTE: This comes with a Bailers Toffee Caramel Popcorn.

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Trim the rolled out dough with a scissor, then carefully, with the help of the rolling pin, place the dough into a Pie dish 9 inch / 23 cm. Remember, it should be easy to work with the pie dough at this point if not, it means it is too warm and needs to be chilled first. Fold the extra edge of the crust underneath the dough.

Sugar:I am using a tiny bit of granulated sugar in the Pie dough but it is not necessary. In general, pie crust should not be sweet, it is the filling that brings the sweetness. If you want to learn about the different types of sugar and how to use them in baking, please read my sugar guide.

Making the filling for this Baileys Apple Pie could not be easier, it comes together in less than 10 minutes and you can flavor it with tons of different spices eg. cinnamon, ginger, cardamom, vanilla bean, etc! Once all ingredients are nicely chilled, add very cold butter chunks into flour and rub the flour mixture between your fingers until it becomes a sand-like consistency. Leave some bigger butter chunks in the mixture, no need to fully incorporate the butter into the flour