Food
Ina Garten’s Deep-Dish Apple Pie | Barefoot Contessa | Food Network
Ina’s Deep-Dish Apple Pie is piled extra-high with slices of tart and sweet apples!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Deep-Dish Apple Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 15 min
Prep: 45 min
Inactive: 30 min
Cook: 1 hr
Yield: One 9-or 10-inch pie
Ingredients
4 pounds Deep-Dish Apple Pie, Deep-Dish pie, Apple Pie, apple,pie,pie recipes, Granny Smith apples, fall recipes, thankgiving, thanksgiving pie peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust:
Yield: Two 10-inch crusts
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
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#InaGarten #BarefootContessa #FoodNetwork #DeepDishApplePie
Ina Garten’s Deep-Dish Apple Pie | Barefoot Contessa | Food Network
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Chefs battle it out in the Chopped kitchen with taco-themed baskets! From pork shoulder and beans to tequila and chocolate, theses chefs fight to stay off the chopping block.
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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The ULTIMATE Taco Challenges 🌮 Chopped | Food Network
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Guy Fieri visits Pawley’s Front Porch, a beloved South Carolina burger joint known for its towering burgers and loyal following of college students and locals alike. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Pawleys Front Porch: https://pawleysfrontporch.com
Follow them: https://www.facebook.com/PawleysFrontPorch
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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South Carolina’s Hidden BURGER GEM 🔥🍔 Diners, Drive-Ins and Dives | Food Network
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These rolls are so nostalgic for @choibites, who grew up eating them on picnics, school trips and car rides.
Watch this episode of #CookingWithChoi on Food Network’s channel!
Get the recipe 👇
Kimbap
Recipe courtesy of Esther Choi
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 8 kimbap (4 servings)
Ingredients
5 large eggs
Kosher salt
Vegetable oil, for the skillet
2 medium carrots, cut into julienne strips
One 5.3-ounce can Korean tuna or regular canned tuna in water, drained
2 tablespoons Japanese-style mayonnaise, such as Kewpie
4 cups cooked rice
2 tablespoons sesame oil, plus more for brushing
2 tablespoons toasted sesame seeds
8 full yaki nori sheets
4 slices American cheese
4 slices deli ham
1 English cucumber, cut into julienne strips
1 yellow pickled daikon, cut lengthwise into 1/2-inch-thick strips
Directions
To prepare the filling, beat the eggs in a medium bowl with a pinch of salt. Place a medium nonstick skillet over medium-low heat, add 1/2 teaspoon vegetable oil and a third of the beaten egg and cook until set, about 3 minutes. Flip and cook until fully cooked, 1 to 2 minutes more.
Remove to a baking sheet to cool. Repeat with the remaining beaten egg, adding additional vegetable oil if needed. When cool, cut the eggs into strips.
Add a little vegetable oil to the same skillet over high heat. Add the carrots and a pinch of salt and cook until just wilted but still slightly firm, 3 to 5 minutes. Set aside on a plate to cool.
Mix together the tuna and mayonnaise in a small bowl. Add the rice to a medium bowl and stir in the sesame oil, sesame seeds and 1 teaspoon salt.
To assemble the ham and cheese kimbap, lay a nori sheet on a clean cutting board and spread a thin layer of the seasoned rice over it (about 1/2 cup). Cut a slice of the American cheese in half and arrange the cheese in a row to form a thin rectangle. Place 1 slice of ham, 3 tablespoons each of the egg strips, carrots and cucumber and 1 strip of daikon on top of the cheese in this order. Roll the kimbap tightly and set aside. Repeat the same process using the remaining ham and American cheese to make 4 kimbap.
To assemble the tuna kimbap, repeat the steps above, but substitute one-quarter of the tuna mixture for the cheese and ham in each kimbap to make 4 additional kimbap.
Lightly brush the kimbap with sesame oil. Slice into 1/2-inch pieces and enjoy.
Cook’s Note: For ease of rolling, use a sushi mat.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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This is a nod to the first hotdish Molly ever had that her mother-in-law, Roxanne, made. It’s a balance of creamy and fresh, filled with savory sausage and loads of earthy kale… and the chewy star: wild rice!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Sausage #Wildrice #Hotdish
Get the recipe ▶ https://foodtv.com/4vQeRjg
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sausage and Wild Rice Hotdish
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
Hotdish:
1 cup (180 grams) wild rice, rinsed well
1 bay leaf
1 1/2 teaspoons kosher salt, divided
8 ounces (226 grams) sweet Italian sausage, removed from the casings
2 medium leeks, white and light green parts, halved and thinly sliced
2 tablespoons extra-virgin olive oil, divided, plus more as needed
1 medium bunch kale (about 10 ounces/283 grams), stemmed and coarsely chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (16 grams) all-purpose flour
1 1/2 cups (360 grams) heavy cream
1 cup (240 grams) low-sodium chicken stock
1/4 teaspoon freshly grated nutmeg
4 ounces (113 grams) fontina cheese, shredded (about 1 cup)
1/4 cup (40 grams) grated Parmesan
1 sleeve salted butter crackers, processed into breadcrumbs
2 tablespoons chopped fresh flat-leaf Italian parsley, for garnish
Arugula Salad:
2 teaspoons olive oil
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
4 cups arugula
Directions
For the hotdish: Into a medium saucepan, add the rice and cover with 2 1/2 cups of water. Add the bay leaf and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook over low heat, covered, until the rice is cooked through but still has a little bite, 30 to 35 minutes. Drain off excess water, discard the bay leaf and set aside.
Preheat the oven to 400 degrees F.
Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, break up the sausage into smaller pieces and cook until browned, 3 to 4 minutes. Add the leeks to the skillet and cook until just softened, 2 to 3 minutes. Add 1 tablespoon of olive oil if the pan is dry. Add the kale (or as much as will fit) and toss to coat in the oil. Season with 1/2 teaspoon of salt. Allow the kale to cook down enough to add the remaining kale and continue to cook until wilted but still bright green, 4 to 5 minutes. Remove the sausage mixture to a large bowl.
Add the butter into the pan to melt. Add the flour and stir to make a paste. Cook for 1 minute, then gradually whisk in the cream, whisking to thicken before adding more. Gradually add the chicken stock and season with nutmeg and the remaining 1/2 teaspoon salt. Bring to a gentle boil to thicken, about 1 minute. Stir in the wild rice and kale-sausage mixture. Sprinkle the fontina and Parmesan cheeses evenly over top. Mix the cracker crumbs with the remaining 1 tablespoon of oil and sprinkle all over the cheese to cover.
Bake in the oven until nicely browned and bubbly around the edges, 18 to 20 minutes. (Note: depending on the variety of wild rice, you may need to cook longer.) Set aside to cool slightly for 10 minutes.
For the arugula salad: In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss in the dressing until coated.
Garnish the hotdish with a sprinkling of fresh parsley and serve with a simple arugula salad on the side. Leftover gratin will keep in a covered container in the fridge for up to 3 days.
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Molly’s Sausage and Wild Rice Hotdish | Girl Meets Farm | Food Network
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Fried chicken… made Tuscan-style with warm spices and fried herbs!
RECIPE 👇
Pollo Fritto
Recipe courtesy of Gabriele Bertaccini
Level: Intermediate
Total: 1 hr 50 min
Active: 35 min
Yield: 4 servings
Ingredients
1 whole chicken (about 4 pounds), cut into 8 pieces (legs split into drumsticks and thighs, breast halved plus wings), backbone reserved for stock
1/4 cup plus 1 tablespoon fresh lemon juice (from 3 lemons)
2 medium cloves garlic, minced
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Vegetable, peanut, canola or olive oil, for frying
1 cup all-purpose flour
2 tablespoons cornstarch
4 large eggs, beaten
1 small bunch rosemary
1 bulb garlic, smashed
Lemon wedges, for serving
Directions
Special equipment: a deep-fry thermometer; an instant-read thermometer
In a 1-gallon zip-close bag, combine the chicken, lemon juice, garlic, salt, a generous grinding of pepper, the cinnamon and nutmeg. Seal the bag and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours.
When ready to fry the chicken, fill a wok, Dutch oven or large cast-iron skillet with about 1 1/2 inches of oil and heat the oil until it registers 375 degrees F on a deep-fry thermometer. Place the flour and cornstarch in a wide, shallow bowl and season with salt and pepper. Place the eggs in another wide bowl.
Drain the chicken pieces. Mix the flour and cornstarch in a shallow bowl and season with salt and pepper. Dredge each piece of chicken in the flour, shaking off excess, then dip in egg to coat. Let excess egg drizzle off. Dredge again in flour and add to the hot oil; the oil temperature will drop. Fry the chicken, turning the pieces occasionally and maintaining an oil temperature between 325 and 350 degrees F, until the chicken is golden brown outside and the pieces register an internal temperature of 155 degrees F on an instant-read thermometer, about 15 minutes. About 5 minutes before the chicken is done frying, add the rosemary and garlic to the oil.
Transfer the fried chicken pieces and fried rosemary and garlic to a pan lined with paper towels to drain, then transfer to a wire rack set over a baking sheet. Sprinkle with salt. Allow the chicken to rest and for the internal temperature to rise to 165 degrees F, then allow to rest for a full 3 minutes longer. Serve the chicken along with the fried rosemary and garlic and lemon wedges. Alternatively, allow to the chicken pieces to cool to room temperature, then re-fry in hot oil until heated through just before serving.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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@apfelstrudel714
December 28, 2023 at 8:26 am
Surprised at the too-thick crust and super-thick crimped edges
@lucybiven4957
December 28, 2023 at 8:26 am
you don't teach how to roll it out – a sticky mess, I emerged more phobic than ever
@mariannesouza8326
December 28, 2023 at 8:26 am
Mix the spices, salt, sugar and zest’s together, before pouring over the apples. It all gets distributed much more evenly, and quickly. Nobody likes burnt pie crust edges. make strips of aluminum foil, connect them together and wrap it around the edge, and you’ll avoid unappetizing burnt edges. After all the work you put into a pie, why not take the extra step.
@OG_standsforolivegarden
December 28, 2023 at 8:26 am
I made this recipe making the apple slices thinner. I don’t recommend. My pie deflated internally and I was left with apple sauce 😂
Gonna try again just as she made it
@joycebruhn1346
December 28, 2023 at 8:26 am
how long the pie should bake i have an electric oven
@ScottSellsSoCal
December 28, 2023 at 8:26 am
“How fabulousssss is that?!”
@anandazen30
December 28, 2023 at 8:26 am
That shortening 😮. Nope! 😰
@lovewillwinnn
December 28, 2023 at 8:26 am
overworked dough. tough crust.
@michaelchang1436
December 28, 2023 at 8:26 am
Great recipe, but dang that workspace is dirty. Gotta clean up as you go. Maybe she is short for time, but it's still unsightly
@jerrilynernsting903
December 28, 2023 at 8:26 am
Refrigerator pie dough a it's good w lemon a orange juice in the crust roll out dough gently crimp the pie crust crimp the crust egg wash..sugar on top of pie 450 degree for 40 mins
@jerrilynernsting903
December 28, 2023 at 8:26 am
Like Ina apple pie
@sweaterweather8789
December 28, 2023 at 8:26 am
I loved this era of the Food Network 🥹
@user-jl2wd1it8h
December 28, 2023 at 8:26 am
Unfortunately these foods have most of their calories from carbs/sugar. Carb heavy foods are associated as treats. No wonder diabetes is the worlds fastest growing disease. Unless you are under 15% body fat you should not be having these more than once a month. Look at American waistlines since 1940, every year increasing to the point where it's normal to be obese and unable to see your own genitals. What will the average American look like in 2040? Likely 365lbs 70% body fat if current trends continue.
@Psa141
December 28, 2023 at 8:26 am
Made this today, ‘bubblies over’ taste so good, anticipation for this evening. Ty Miss Ina Garten.
@anthonysanchez9201
December 28, 2023 at 8:26 am
That's what I did plus an egg yolk to the water . Very flaky and tasty. Used organic coconut oil (very cold), for the shortning.
@Anne3000
December 28, 2023 at 8:26 am
Oooh I was really looking forward to seeing it cut, to see the side view of a slice 😢
@duanedogsdayout1629
December 28, 2023 at 8:26 am
I don’t like pies with lots of filling, so I’d use half as much apples. This was way over stuffed imo. I’d like to see how it looked when cut
@realityreality9356
December 28, 2023 at 8:26 am
whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?whre informações msg clls?whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?So much strggles, sfferings gone through so far.Dnt unstnd how some pps can be so imprtant tht it alwys seems like the whole world revolves around them evn after doing everything wrong to someone.whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?whre informações msg clls?whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?Some money frm prperties rbbed whn was lving in the street, the amount alocated again for prperties.whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?whre informações msg clls?whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?Thre are very few who cntinuously taking advantage of some others who we've had no issues with ever,who we've always looked up to or admired.whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?whre informações msg clls?whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?How come those still dare to show so much audacity?Talking abt the very few ones, who try to take advantage of others.whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?whre informações msg clls?whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?
@davidthaler7018
December 28, 2023 at 8:26 am
Heeeeeeeey…..she forgot her signature line: “It’s a lotta (insert ingredient) but it’ll be great.”
@thehotone12
December 28, 2023 at 8:26 am
Love me some Ina!!! 😘
@Trinity-pm7hc
December 28, 2023 at 8:26 am
Everyone repent confess your sins and live for god
@jjaa6157
December 28, 2023 at 8:26 am
When I bake, I use a knife to level off the dry ingredients. With Ina using her finger to level off the dry she could easily take away too much of the ingredient. That's what I was taught, and that's what I'll stick with.
@avagrego3195
December 28, 2023 at 8:26 am
I'm curious about the pie pan / deep dish.
@ashleyadams6803
December 28, 2023 at 8:26 am
Spices should be mixed into the sugar and flour so they are evenly dispersed. A half a cup of sugar for Granny Smith apples is not enough, the pie won’t be sweet.
@simonesmith2049
December 28, 2023 at 8:26 am
Love it Ina nice 🙏🎉😁❤️
@jennglow4647
December 28, 2023 at 8:26 am
😋
@sandradrumm4253
December 28, 2023 at 8:26 am
SHOWTIME ESSENTIAL KITCHEN PRODUCTS.
@smally8499234
December 28, 2023 at 8:26 am
That looks amazing, but why did we not get to see her cut a slice and plate it with a scoop of ice cream?!
@TheCaolao
December 28, 2023 at 8:26 am
Really nice, but why do people cook with their hair down..?
@KitaKatt1988
December 28, 2023 at 8:26 am
I read when I was young to make a cinnamon sugar mixture and layer the apples inside in it and that’s amazing
@KitaKatt1988
December 28, 2023 at 8:26 am
I make it almost the same! I have never tried orange zest
@KitaKatt1988
December 28, 2023 at 8:26 am
Apple pie is one of my favorite things to make
@soleaguirre100
December 28, 2023 at 8:26 am
Tasty 😋 Thanks Ina! love your recipes ❤
@soleaguirre100
December 28, 2023 at 8:26 am
😋
@AgentAO7
December 28, 2023 at 8:26 am
Apple Pie is a no question for me. I’ll eat it no matter what..
@EmilyVioletMarie
December 28, 2023 at 8:26 am
Ina is my favorite, I watch barefoot all the time and have since I was in elementary school !
@jamsandjellysforsale888
December 28, 2023 at 8:26 am
does she weigh 400lbs?
@carolbenson6524
December 28, 2023 at 8:26 am
My favorite cook of all time!
@gailrhodes2859
December 28, 2023 at 8:26 am
I use the same shortening as you and I love it!! I’ve tried the real lard but I don’t like the flavor of the aftertaste when I I eat the edge of the crust, my fave!!! My favorite of all your recipes though is the pecan shortbread bars!! I start getting requests for them for Christmas starting in July!! I think I have like 30 on my list so far!!!!!
@chasmcd4123
December 28, 2023 at 8:26 am
Love the pie but hate the shortening; use proper lard. That shortening is made with really bad ingredients