A few years ago around one of the major pie based holidays I was listening to the radio. They teased an upcoming segment with a pastry expert and she has "one secret to amazing pie dough". I hang around for 10 minutes to hear the segment and the secret... add vinegar... I said that's not a secret, it's literally on the tenderflake box
"Pie based holidays..." This is bloody brilliant and I almost spewed my tea when I read it! I married into a family that believes, *every holiday* is a pie holiday. One in particular - Cloud Top Cherry Pie - is the crown jewel of our "pie ecosystem," and it is *the* pie everyone requests for their birthday dessert. Having grown up in a cake family, it took me a while to understand the draw of pie in general, but I always loved the "Southern" pies my Grandma made - Chess Pie, Pecan Pie, Buttermilk Pie...
I watched a cooking show and they pointed out that ceramic cookware takes longer to get hot and transfer heat to what you're baking, therfore, if you want a crispy crust, use a metal pie tin.
In most of the cookbooks I’ve read, the instructions say that if you’re using a glass pie plate (ceramic is likely the same) to increase the oven temperature by 25°F. You may need to add a strip of foil around the edge of the pie to prevent it from over baking. Another thing to check is the color of the pie tin. Dark grey metal works well; shiny aluminum foil does not. The aluminum reflects the heat, and the crust doesn’t brown.
I always make a couple of mini peanut pies because my cousin is allergic to pecans. Now I have a fun name to call them. Thanks! We're having Dixie pies for Thanksgiving this year.
If you use the recipe off of a box for ANYTHING, you should make sure you have a copy of it elsewhere. Companies alter those recipes, and they become lost. Or they can change to an entirely new recipe. My niece could not figure out why her cookies from the oatmeal box were so different and more crumbly than mine. It turned out the new recipe omitted the water from the old one.
Corollary: If you make a recipe from an online source, save a digital copy for yourself locally. Ideally back it up to the cloud as well. Print to PDF, save to Dropbox works well for me.
The Enchanted Broccoli Forest 20th edition calzone recipe is different than the original. A friend "lost" my original copy & bought the 20th ed. to replace it 😢
Yes, that happen to me. An apple muffin package had a recipe for an apple crisp on the package for years, one day it was gone😢. I wrote to the company and they sent me a copy of the recipe. Have it saved in several places, hard copy and electronic.
A pecan pie with chocolate is colloquially called a Derby pie in the states. This one would be good for those that prefer fruit and get a similar end result.
This filling base is basically my butter tart recipe except I don't separate the eggs and I add vanilla. I never bother with the corn syrup and it's really the best recipe, now I'm going to have to make this pie! Mmmm! Thanks! Also, yes, the Tenderflake pie crust recipe is the best!
I'm from KC, and the minute you said Town Crier, I knew I recognized the name. In my 50s childhood, everyone used that cook book. It was a staple. Thanks for sharing!
Looks yummy! Ever heard of butternut brownie pie? It has no butternut, nor any brownie, but it was delicious. It was a Luby’s cafeteria item back in the day in Texas, which also had whipped egg whites folded in. 😊
People made smaller pies in the thirties, but cut them into fewer pieces. My grandmother regularly quartered small pies, and just made two pies so everyone got a piece.
It sounds much like the Derby Pie that is famously served at or around the Kentucky Derby. It is essentially a pecsn pie swapped out for walnuts with chocolate chips added. It is my favorite! Thanks for all you do!
Funny what you say about the lard being ubiquitous in Canada. I was always astonished how mom and grandma made such perfect pastry. Many years later I asked my sister if she had their recipe and she merely pointed to the side of the Tenderflake box. Very amusing to see the family recipe right there on the box. Cast iron recipe. No room for improvement, really.
I realised I had failed to teach my pre-teen how to make pie crust, so I had her make some the other day, and she was really skeptical when I said that the family recipe is on the box. (I didn't actually have any brand-name lard at the time, so we had to make it from memory, but I'll get some, and she'll see!)
Another pie that is all over the map is Derby Pie. I spent my childhood living in Kentucky and every year around Derby time. There would be Derby Pies at Restaurants, Gatherings and at Grandma's House. They were all different. They varied anywhere from what I would consider a Pecan Pie to a Chocolate chip cookie type of thing. I loved the one my Grandmother made and tried to make one. I found a recipe online and it was nothing at all like Grandma's. This pie you made looks like one I'll have to try. Thanks.
Many years back now, we had a lady at church who made a very similar pie. Quite sweet with pecans but no dates and she used bittersweet chocolate bits which really offset the sweetness of the filling.
This seems a bit sweet for me, but in saying that, I do like a pecan butter tart...but that might be because it's a small amount of sweetness to eat. Thanks for sharing Glen ❤
Hi Glenn...all the talk about pecan pie brought back a memory from years ago when we visited Fort Ticonderoga. We stayed at a b&b and had supper there. I must say I REALLY like pecan pie and was looking forward to sampling the one offered. As you mentioned, Dixie pie can be all over the place but I never expected pecan to be. It was one of the big disappointments in my life... it was absolutely horrible. I have never experienced that variant of "pecan" pie. Was it in a pie shell.. yes did it have pecans in it.. yes there the pie deviated big time. The filling consisted of pecans and honey. And the honey was not that pleasant... there were no other ingredients. I could not finish it. So there is my tale of woe. All that being said, your Dixie pie looks fabulous ... you never disappoint with your videos. Best wishes from the states --Iowa
First of all I want to say how much I enjoy Glen’s videos! As I’m watching this video, at 4:28 Glen brings up that the next direction is to fold in the egg whites into the butter mixture and goes on to say that it will be difficult, but just do the “folding action that you were taught,” and my mind immediately brings me to the Schitt’s Creek episode where Moira is teaching David how to make her mother’s recipe for enchiladas and she tells him that the next step is to fold in the cheese. So hilarious you’ll laugh till you cry (well, especially if you’re familiar with these characters). I encourage you to watch this on TH-cam: Schitt’s Creek David Moira fold in the cheese
I’d guess considering the history of the term Dixie it may relate to a pie using ingredients the plantations put out? Maybe the recipes use ingredients locally to what was farmed at the time (pecans were big in sharecropping) iirc, perhaps peanuts in other areas? Love what you do, thanks for this video :)
And here I am again... The whole Pie thing simply does not exist in German culture. So I am astonished every time I see what a big part it takes in US/Canadian bakery.
Y'all need to make a pie! You won't be disappointed. Start with whatever fruit that is ripe right now. Then move onto custards and dried fruit-n-nut pies.
JUST saw this & it looks 😋 but I AM A PIE 🥧 LOVER!! Waiting to see the reaction when they try it before I buy the ingredients to make it 1st. Glen has never steered me wrong yet. This LOOKS very similar to a version of bar cookies my Mom made & the recipe was lost decades ago. Hope it tastes very close to those cookies because they were in a close tie of being my favorite along with tollhouse 🍪
I love your videos!Always entertaining and educational! (How many others had to Google Piaget’s Theory of Conservation? That was a deep dive!!!) Great video-thanks!
When you mentioned this using chocolate instead of dates, it reminded me of a Derby Pie. Very similar in that it's a sugar/pecan pie, but you add chocolate chips and some bourbon to it. Then you make a bourbon whipped cream to go on top. Not sure how old of a recipe that is but I know it supposedly originated from Kentucky because of the Kentucky Derby and Kentucky Whisky
Nice to have this for a Monday morning. I have some time off as we are coming into winter. I really should try making some of these recipes for my time off.
😍🤩you used Piaget in a cooking episode😍🤩 knew it was an absolute winner when you licked the spatula - Glen going old school🙏🙏. Making the rhubarb-buttertart pie today so this one is going on the table later this week😎👍👍 thank you!!🙏🙏
The second time I went Canada one of the people we stayed with served butter tarts. My first thought was how close it was to my grandmother's Dixie pie.
Thanks for sharing this recipe! I am definitely going to make at least one of this particular incarnation of the butter/sugar/pecan pie 'family.' I am always fascinated by the older recipes, the Depression era ones in particular. What I find most curious about this pie, though, is the inclusion of dates. In thinking about the shortages of both money and resources that the average family faced, I am wondering how dates made it into pies in that era - and into a cookbook that focused on economical recipes. As far as I am aware, dates don't grow well on our continent (North America) - so they would have needed to be imported, making their cost even more prohibitive. Admittedly, my perspective is coloured by how expensive dates are in our area (Pacific Northwest, US) today. Glen, has any of your research shed any light on the use and availability of dates in that time frame, where they came from, and how costly they were? Perhaps dates were more readily available to the average baker in Canada than in the USA, even back then? Any enlightenment you could provide would greatly appreciated, as I'm scratching my head raw over this one. Thanks!
Hi Glen. I have this cookbook and I was wondering how you make a selection when making recipes. There were so many good recipes in the cookbook but this one also looks good.
Glen, May I ask do you know why copper bowls are made with a rounded bottom? Are the bowls like yours made only for whipping egg whites? I love the one I have and are amazed how much the bowl can hold with out topping over. Thank you for your informative show.
Ever done sour cream pie dough? My mother-in-law was an expert pie maker (born 1905). She used a recipe from a lady's magazine and, it calls for sour cream instead of water. She also swore by Tenderflake lard.
This observation probably confuses more than clarifies anything, but when I was a pre-teen my family lived for a time in Louisville, Kentucky and there was something we learned about there called "Kentucky Derby Pie" or just "Derby Pie." I do make it from time to time, and it's delicious. When asked by a friend what to expect, I generally say "It's a kind of pecan pie with chocolate chips." Given what you said in this video, it wouldn't surprise me to learn that Derby Pie is a Louisville descendant or cousin to the very inclusive Dixie Pie tradition.
In the USA they are called pot pies (chicken, beef, or turkey and a ton of veggies). The Canadians have a larger influence from the UK plus the Québécois have tourtiere. Mexico, down into Central America have tamales, empanadas, and chimichanga.
Agree on that little measuring cup. Got one as a gift and thought I'd never have a use for it but I use it all the time. Now if you spray the inside with cooking spray... joking
My mother use to make a rhubarb custard pie that is delicious. Can you try to find it's origin? I don't know where she found the recipe and I'm curious. Thank you
Sorry glen you lost me with dates. Canadians are just not my type……lol😂🤣 my wife wants to make this pie . She likes dates but we are going to make2 pies . One with and one with a substitute but we’re trying to find a good substitute. Any suggestions?
This looks really good. I gently stir in egg whites. This nonsense about 'folding' in has been disproved so often. It's like the stupid 'don't wash the mushrooms' nonsense.
Where did you find a pecan pie recipe without corn syrup? I spent a few days googling and looking through recipes before the holidays last yr and cldn't find one at all. I'd love an idea where to start looking again.
Pre - 1900s pecan pie recipes weren't made with corn syrup; it wasn't invented until 1811 and wasn't widely available until 1900. The corn syrup heavy pecan pie recipes started showing up in the mid 1920s.
@@GlenAndFriendsCooking And you are correct. According to my grandmother's recipe box, there are multiple "dixie pie" recipes. A dixie pie is an old-fashioned southern nut pie. It can have a sugared base like a pecan pie or it can have a custardy base. It can have other mix-ins as well.
Yeah Dixie in the States is anywhere south of the Mason Dixon line north of Maryland so lots of territory for variations. Everyone wants to claim the word in the south and uses it for everything.
@@TamarLitvot Most people do, it's the first thing I think of when I hear it, but the term may predate the Civil War by a decade or two. It might be currency used in Louisiana called Dix (Fr. for ten) or for the surveyor of PA and MD. Jury is still out.
@Glenn And Friends Cooking Why not try one recipe made two ways, one by stirring in the egg whites and the other by folding in the eggs whites? Turn it all into a video so we can all learn whether it’s a myth or not.
Interesting theory. Sometimes she magically appears just as the food is finished and plated. Though I have heard her say that she would take treats to work the next day. And, yes…. I want to come home to fun food stuffs to try. :)
In the studio tour video, Glen showed that the camera is on a jib, and in the FAQ video he states that he cooks alone in the studio and moves the camera himself between shots. However, they also tape tastings for different videos on the same day (see "260 Year Old Crême à la Reine Recipe").
Growing up in the south, I was taught that everything is better down here. South of the Mason/Dixon line, we either invented everything or we improved on it or whatever. Then I spent seven formidable years in Michigan and was exposed to Canadian culture as well and by the time I had to move back down south in Dixie I had the sinking suspicion that "Dixie Pies" aren't really what they claim. Those who spend their lives down here and never venture north of the Mason/Dixon line claim a lot but it's mostly lies. "Dixie Pie" was called a Dixie pie cuz the person who wrote the recipe down was either from Dixie or got it from someone from Dixie, and didn't do their homework. We're notorious for that. South of Dixie we know everything already, and we're the best at everything, so we don't have to look anything up or find out where anything actually came from. We already know the truth and faith is very much more important here south of Dixie. Facts are the lies. The truth is what our hearts tell us and our hearts say that's a Dixie pie. All good pies are Dixie pies unless they're not from Dixie. And clearly those are inferior simply due to geography. Someone please get me out of here.
@@bartolomeothesatyr Canada and the southern USA have something in common: a French cultural heritage and sense of superiority that’s not unfounded lol. So does Vietnam.
Best whipped egg whites ever - there is a chemical reaction between the egg and the copper that gives you a very silky smooth whipped white that doesn't become dry and seperate. Very traditional way to do it.
@@GlenAndFriendsCooking it was a joke because it seems every recipe I've watched over the last few weeks has included you telling us how great copper is for whipping up egg whites.
Yes while you are technically correct in the classical French cooking definition - North American bakers make no such distinction and haven't since the late 1700s.
I can't resist listening to these even when it's something I doubt I'll ever make. The history is worth it.
Same. I’m trying to limit sugar and carbs, which are my downfall. Glen is my guilty pleasure.
A few years ago around one of the major pie based holidays I was listening to the radio. They teased an upcoming segment with a pastry expert and she has "one secret to amazing pie dough". I hang around for 10 minutes to hear the segment and the secret... add vinegar... I said that's not a secret, it's literally on the tenderflake box
"Pie based holidays..."
This is bloody brilliant and I almost spewed my tea when I read it!
I married into a family that believes, *every holiday* is a pie holiday. One in particular - Cloud Top Cherry Pie - is the crown jewel of our "pie ecosystem," and it is *the* pie everyone requests for their birthday dessert.
Having grown up in a cake family, it took me a while to understand the draw of pie in general, but I always loved the "Southern" pies my Grandma made - Chess Pie, Pecan Pie, Buttermilk Pie...
I watched a cooking show and they pointed out that ceramic cookware takes longer to get hot and transfer heat to what you're baking, therfore, if you want a crispy crust, use a metal pie tin.
In most of the cookbooks I’ve read, the instructions say that if you’re using a glass pie plate (ceramic is likely the same) to increase the oven temperature by 25°F. You may need to add a strip of foil around the edge of the pie to prevent it from over baking. Another thing to check is the color of the pie tin. Dark grey metal works well; shiny aluminum foil does not. The aluminum reflects the heat, and the crust doesn’t brown.
Here in the Kansas City area.... Dixie pies are sold in the grocery stores, and they are basically a pecan pie made with peanuts instead of pecans.
I always make a couple of mini peanut pies because my cousin is allergic to pecans. Now I have a fun name to call them. Thanks! We're having Dixie pies for Thanksgiving this year.
Love starting my Sunday with @glen and friends! 😊
If you use the recipe off of a box for ANYTHING, you should make sure you have a copy of it elsewhere. Companies alter those recipes, and they become lost. Or they can change to an entirely new recipe. My niece could not figure out why her cookies from the oatmeal box were so different and more crumbly than mine. It turned out the new recipe omitted the water from the old one.
I wonder if the "French's Fried Onions" recipe for green been casserole has ever changed. It'd be an interesting research topic.
Corollary: If you make a recipe from an online source, save a digital copy for yourself locally. Ideally back it up to the cloud as well. Print to PDF, save to Dropbox works well for me.
The Enchanted Broccoli Forest 20th edition calzone recipe is different than the original. A friend "lost" my original copy & bought the 20th ed. to replace it 😢
Yes, that happen to me. An apple muffin package had a recipe for an apple crisp on the package for years, one day it was gone😢. I wrote to the company and they sent me a copy of the recipe. Have it saved in several places, hard copy and electronic.
A pecan pie with chocolate is colloquially called a Derby pie in the states. This one would be good for those that prefer fruit and get a similar end result.
Mmmmm it looks yummy. My Grandma, from Missouri, made this with black walnuts. That is the nuts she had in her yard.
This filling base is basically my butter tart recipe except I don't separate the eggs and I add vanilla. I never bother with the corn syrup and it's really the best recipe, now I'm going to have to make this pie! Mmmm! Thanks! Also, yes, the Tenderflake pie crust recipe is the best!
I'm from KC, and the minute you said Town Crier, I knew I recognized the name. In my 50s childhood, everyone used that cook book. It was a staple. Thanks for sharing!
To fold egg whites in to a stiffer mixture I've always found that mixing a spoon or 2 loosens the batter enough that the rest can be folded in.
Looks yummy! Ever heard of butternut brownie pie? It has no butternut, nor any brownie, but it was delicious. It was a Luby’s cafeteria item back in the day in Texas, which also had whipped egg whites folded in. 😊
I've always associated pecan pie with Dixie pie. My aunts baked pies with tins....they were delicious. ☺️
The really nice eggwhites you get from the copper bowl makes me want to pick one up even though i dont whip egg whites very often lol
I am super excited to try this one out. My husband won't eat raisins (over ate raisin pie as a kid and got sick) but loves dates. Thank you Glen!
People made smaller pies in the thirties, but cut them into fewer pieces. My grandmother regularly quartered small pies, and just made two pies so everyone got a piece.
It sounds much like the Derby Pie that is famously served at or around the Kentucky Derby. It is essentially a pecsn pie swapped out for walnuts with chocolate chips added. It is my favorite! Thanks for all you do!
The chocolate/pecan version is trademarked as Derby pie in Kentucky.
I'm familiar with the Derby Pie. I love it!
@@clbudd I do too!
Another Kentuckian here! I wondered if anyone would add the Ky./Derby Pie comment. I've sometimes had Derby pies with coconut as well.
That’s what we call it in Indiana too.
I’ve seen this called Tar Heel Pie in North Carolina.
I never knew anything about a pizza stone before. I learn a lot from this channel. Thank you!
Funny what you say about the lard being ubiquitous in Canada. I was always astonished how mom and grandma made such perfect pastry. Many years later I asked my sister if she had their recipe and she merely pointed to the side of the Tenderflake box. Very amusing to see the family recipe right there on the box. Cast iron recipe. No room for improvement, really.
I realised I had failed to teach my pre-teen how to make pie crust, so I had her make some the other day, and she was really skeptical when I said that the family recipe is on the box. (I didn't actually have any brand-name lard at the time, so we had to make it from memory, but I'll get some, and she'll see!)
Another pie that is all over the map is Derby Pie. I spent my childhood living in Kentucky and every year around Derby time. There would be Derby Pies at Restaurants, Gatherings and at Grandma's House. They were all different. They varied anywhere from what I would consider a Pecan Pie to a Chocolate chip cookie type of thing. I loved the one my Grandmother made and tried to make one. I found a recipe online and it was nothing at all like Grandma's. This pie you made looks like one I'll have to try. Thanks.
Many years back now, we had a lady at church who made a very similar pie. Quite sweet with pecans but no dates and she used bittersweet chocolate bits which really offset the sweetness of the filling.
This seems a bit sweet for me, but in saying that, I do like a pecan butter tart...but that might be because it's a small amount of sweetness to eat. Thanks for sharing Glen ❤
With pies like this... serving it with unsweetened whipped cream really cuts the richness and makes it much more enjoyable.
@@brockreynolds870 that sounds like a good idea. 👍
@@subhumann:-)
That looks so good.
Dixie pie? You have my attention
I use the recipe on the Tenderflake box as well. It makes a great crust for someone who struggled with pie crust making in the past.
Hi Glenn...all the talk about pecan pie brought back a memory from years ago when we visited Fort Ticonderoga. We stayed at a b&b and had supper there. I must say I REALLY like pecan pie and was looking forward to sampling the one offered. As you mentioned, Dixie pie can be all over the place but I never expected pecan to be. It was one of the big disappointments in my life... it was absolutely horrible. I have never experienced that variant of "pecan" pie. Was it in a pie shell.. yes did it have pecans in it.. yes there the pie deviated big time. The filling consisted of pecans and honey. And the honey was not that pleasant... there were no other ingredients. I could not finish it. So there is my tale of woe. All that being said, your Dixie pie looks fabulous ... you never disappoint with your videos. Best wishes from the states --Iowa
This is interesting-midwesterner who’s never heard of Dixie pie. I like the flavor dates bring so might give this a whirl.
Loved
First of all I want to say how much I enjoy Glen’s videos! As I’m watching this video, at 4:28 Glen brings up that the next direction is to fold in the egg whites into the butter mixture and goes on to say that it will be difficult, but just do the “folding action that you were taught,” and my mind immediately brings me to the Schitt’s Creek episode where Moira is teaching David how to make her mother’s recipe for enchiladas and she tells him that the next step is to fold in the cheese. So hilarious you’ll laugh till you cry (well, especially if you’re familiar with these characters). I encourage you to watch this on TH-cam: Schitt’s Creek David Moira fold in the cheese
Great show as always. Thank you kindly
Good morning friends! Love a pie recipe!
Thanks for the beaten egg white differentiation. I always disliked the separated fluid from various dishes using well beaten egg whites.
Now you just need to plop a big scoop of whipped cream on that beauty!
Ice cream!
I’d guess considering the history of the term Dixie it may relate to a pie using ingredients the plantations put out? Maybe the recipes use ingredients locally to what was farmed at the time (pecans were big in sharecropping) iirc, perhaps peanuts in other areas?
Love what you do, thanks for this video :)
And here I am again... The whole Pie thing simply does not exist in German culture. So I am astonished every time I see what a big part it takes in US/Canadian bakery.
Same here in Sweden. Is it like a sugar pie? Or a butter tart? I have no idea what any of that means.
Y'all need to make a pie! You won't be disappointed. Start with whatever fruit that is ripe right now. Then move onto custards and dried fruit-n-nut pies.
JUST saw this & it looks 😋 but I AM A PIE 🥧 LOVER!! Waiting to see the reaction when they try it before I buy the ingredients to make it 1st. Glen has never steered me wrong yet. This LOOKS very similar to a version of bar cookies my Mom made & the recipe was lost decades ago. Hope it tastes very close to those cookies because they were in a close tie of being my favorite along with tollhouse 🍪
"ting"? Did you mean "tin" or "thing"?
@@jmcbri sorry for the typo. It should be thing.
I love your videos!Always entertaining and educational! (How many others had to Google Piaget’s Theory of Conservation? That was a deep dive!!!) Great video-thanks!
Call it delicious, then call it gone!
When you mentioned this using chocolate instead of dates, it reminded me of a Derby Pie. Very similar in that it's a sugar/pecan pie, but you add chocolate chips and some bourbon to it. Then you make a bourbon whipped cream to go on top. Not sure how old of a recipe that is but I know it supposedly originated from Kentucky because of the Kentucky Derby and Kentucky Whisky
Thank you.
I think Glen would have resolved David and Moira Rose's folding dispute
?
Great looking pie!
Thanks, Glen & Julie!
Nice to have this for a Monday morning. I have some time off as we are coming into winter. I really should try making some of these recipes for my time off.
That pie sounds like a less cloying version of pecan pie. Yum!
Love it ❤looks very yummy !😎👍
Well that looked pretty good!
My theory of conservation is" to save pie for later hide it from the hubby"
Try the cast iron pie pans you will never go back!
😍🤩you used Piaget in a cooking episode😍🤩 knew it was an absolute winner when you licked the spatula - Glen going old school🙏🙏. Making the rhubarb-buttertart pie today so this one is going on the table later this week😎👍👍 thank you!!🙏🙏
But the way he pronounced Piaget… one of Glen’s jokes?
The second time I went Canada one of the people we stayed with served butter tarts. My first thought was how close it was to my grandmother's Dixie pie.
Thanks for sharing this recipe! I am definitely going to make at least one of this particular incarnation of the butter/sugar/pecan pie 'family.'
I am always fascinated by the older recipes,
the Depression era ones in particular.
What I find most curious about this pie, though, is the inclusion of dates.
In thinking about the shortages of both money and resources that the average family faced, I am wondering how dates made it into pies in that era - and into a cookbook that focused on economical recipes.
As far as I am aware, dates don't grow well on our continent (North America) - so they would have needed to be imported, making their cost even more prohibitive.
Admittedly, my perspective is coloured by how expensive dates are in our area (Pacific Northwest, US) today.
Glen, has any of your research shed any light on the use and availability of dates in that time frame, where they came from, and how costly they were?
Perhaps dates were more readily available to the average baker in Canada than in the USA, even back then?
Any enlightenment you could provide would greatly appreciated, as I'm scratching my head raw over this one. Thanks!
That looks really good!!
Ya just have the best channel :)
Hi Glen. I have this cookbook and I was wondering how you make a selection when making recipes. There were so many good recipes in the cookbook but this one also looks good.
I've always known a Dixie Pie as a pecan pie with chocolate chips.
Yes please address the folding myth. Home cooks need to know...
The lady looks like she just smoked a joint and is hungry! 👍
Mmm pie with dates and nuts? Sounds intriguing and delicious.
lmao i like the piaget joke
Use a beater with the copper bowl😁
Is there a reason you don’t use the thumb loop on your copper bowl to avoid hand fatigue?
Close ups of the slice would be great
Glen, May I ask do you know why copper bowls are made with a rounded bottom? Are the bowls like yours made only for whipping egg whites? I love the one I have and are amazed how much the bowl can hold with out topping over. Thank you for your informative show.
Ever done sour cream pie dough? My mother-in-law was an expert pie maker (born 1905). She used a recipe from a lady's magazine and, it calls for sour cream instead of water. She also swore by Tenderflake lard.
Sounds like Derby Pie. (From Louisville, KY.)
This observation probably confuses more than clarifies anything, but when I was a pre-teen my family lived for a time in Louisville, Kentucky and there was something we learned about there called "Kentucky Derby Pie" or just "Derby Pie." I do make it from time to time, and it's delicious. When asked by a friend what to expect, I generally say "It's a kind of pecan pie with chocolate chips." Given what you said in this video, it wouldn't surprise me to learn that Derby Pie is a Louisville descendant or cousin to the very inclusive Dixie Pie tradition.
I wonder if you could add a smidge of flour, baking soda and packing powder and make it into a cake.
What's packing powder?
@@willywonka7812 I just Google'd Packing Powder and Baking Powder came up. I would assume it's similar or a substitute product.
@@clbudd ah, thank you. I thought it was some kinda mistaken auto-correct, but also figured it'd be baking powder 😄
Darn it, all I have is King Arthur flour. I guess I can't make this.
I bet raisins and a few chocolate chips would be good.
Hello Glen,
I'm really missing some close-ups when cutting the food. It'd allow us to understand the texture more
Does North America have small meat filled pies like Australia and the UK?
In the USA they are called pot pies (chicken, beef, or turkey and a ton of veggies). The Canadians have a larger influence from the UK plus the Québécois have tourtiere. Mexico, down into Central America have tamales, empanadas, and chimichanga.
@@jjudy5869 FYI Mexico is in North America!!
Frozen pie shell into the oven?
Agree on that little measuring cup. Got one as a gift and thought I'd never have a use for it but I use it all the time. Now if you spray the inside with cooking spray... joking
When I hear Dixie Pie, my brain says variation on a Pecan Pie.
My mother use to make a rhubarb custard pie that is delicious. Can you try to find it's origin? I don't know where she found the recipe and I'm curious. Thank you
Sorry glen you lost me with dates. Canadians are just not my type……lol😂🤣 my wife wants to make this pie . She likes dates but we are going to make2 pies . One with and one with a substitute but we’re trying to find a good substitute. Any suggestions?
Extra nuts and chocolate chips! Which is what we call a Derby Pie. My favorite with a splash of bourbon cooked in 😅
Now a derby pie has chocolate, Do you have an old recipe for that. Probably Kentuck Derby fare IINM.
Do you think this pie would benefit from a teaspoon of vanilla or no?
I tend to think it might not need it with the dates in it, vanilla might get a bit lost in the date flavor.
1:56 the tables are turned i see
This looks really good.
I gently stir in egg whites. This nonsense about 'folding' in has been disproved so often.
It's like the stupid 'don't wash the mushrooms' nonsense.
Lighten the batter by mixing in some of the egg whites, then add that to the remainder of the egg whites and fold?
But does it have real dixies in it?
(I would speculate that it might actually just be a "southern-inspired" pie)
Yes, Glen but your probably the only man in the world that knows "no Dixie Pie is the same recipe". lol
I ask in a 3yr old video so in case that was too old, would you tell me about the milk in a plastic bag?
4:29 You just… fold it in ~ Moira Rose
One of the funniest Schitts Creek scenes ... when anyone mentions folding, I always think of it.
Why not blind back the crust?
Where did you find a pecan pie recipe without corn syrup? I spent a few days googling and looking through recipes before the holidays last yr and cldn't find one at all. I'd love an idea where to start looking again.
Pre - 1900s pecan pie recipes weren't made with corn syrup; it wasn't invented until 1811 and wasn't widely available until 1900. The corn syrup heavy pecan pie recipes started showing up in the mid 1920s.
i know this pie with hickory nuts in it.
Could it be named from the Dixie Crystals sugar company?
Many of the recipes pre-date the sugar company by decades.
@@GlenAndFriendsCooking Maybe the pie was "invented" in the south ... hence Dixie?
That was my initial assumption
@@GlenAndFriendsCooking And you are correct. According to my grandmother's recipe box, there are multiple "dixie pie" recipes. A dixie pie is an old-fashioned southern nut pie. It can have a sugared base like a pecan pie or it can have a custardy base. It can have other mix-ins as well.
@@virginiaf.5764 or southerners claimed they invented it.
Yeah Dixie in the States is anywhere south of the Mason Dixon line north of Maryland so lots of territory for variations. Everyone wants to claim the word in the south and uses it for everything.
I always have an unpleasant feeling with the word “dixie” because of its association with defending slavery and with racism.
@@TamarLitvot Most people do, it's the first thing I think of when I hear it, but the term may predate the Civil War by a decade or two. It might be currency used in Louisiana called Dix (Fr. for ten) or for the surveyor of PA and MD. Jury is still out.
What is the brand name of the lard that you mentioned please?
Tenderflake 🙂
@@dawdlerific7071
Thank you!
@Glenn And Friends Cooking
Why not try one recipe made two ways, one by stirring in the egg whites and the other by folding in the eggs whites? Turn it all into a video so we can all learn whether it’s a myth or not.
I want to be Julie. I want to come in at the end and be the taster. 😉 Although, I'm sure Jules is the camera operator.
Interesting theory. Sometimes she magically appears just as the food is finished and plated. Though I have heard her say that she would take treats to work the next day. And, yes…. I want to come home to fun food stuffs to try. :)
In the studio tour video, Glen showed that the camera is on a jib, and in the FAQ video he states that he cooks alone in the studio and moves the camera himself between shots. However, they also tape tastings for different videos on the same day (see "260 Year Old Crême à la Reine Recipe").
would you film some real close up shots of your cooking !
Growing up in the south, I was taught that everything is better down here. South of the Mason/Dixon line, we either invented everything or we improved on it or whatever. Then I spent seven formidable years in Michigan and was exposed to Canadian culture as well and by the time I had to move back down south in Dixie I had the sinking suspicion that "Dixie Pies" aren't really what they claim. Those who spend their lives down here and never venture north of the Mason/Dixon line claim a lot but it's mostly lies. "Dixie Pie" was called a Dixie pie cuz the person who wrote the recipe down was either from Dixie or got it from someone from Dixie, and didn't do their homework. We're notorious for that. South of Dixie we know everything already, and we're the best at everything, so we don't have to look anything up or find out where anything actually came from. We already know the truth and faith is very much more important here south of Dixie. Facts are the lies. The truth is what our hearts tell us and our hearts say that's a Dixie pie. All good pies are Dixie pies unless they're not from Dixie. And clearly those are inferior simply due to geography.
Someone please get me out of here.
The South doesn't have a monopoly on parochial tribalism, but they are uniquely dedicated to it down there.
@@bartolomeothesatyr Canada and the southern USA have something in common: a French cultural heritage and sense of superiority that’s not unfounded lol.
So does Vietnam.
Hey Glen, why do you beat your eggs in a copper bowl? 😂
Best whipped egg whites ever - there is a chemical reaction between the egg and the copper that gives you a very silky smooth whipped white that doesn't become dry and seperate. Very traditional way to do it.
@@GlenAndFriendsCooking it was a joke because it seems every recipe I've watched over the last few weeks has included you telling us how great copper is for whipping up egg whites.
Do you eat is warm or cold.
I bet it's good warm but I've never tried in pie form
Damn, someone stabbed that poor book.
Not technically a pie, does not have a lid/top so its technically a tart
Yes while you are technically correct in the classical French cooking definition - North American bakers make no such distinction and haven't since the late 1700s.