Finally got around to making your little Eggplant Parm today. Officially my favorite Eggplant Parmesan ever. Toasting the panko, roasting the eggplant a genius move. I will rest up and make this pie later, throwing in a big handful of blueberries with the peaches. You are wearing me out with all these wonderful recipes. Your repartee makes it relatable and fun!
Pie is a metaphor for life. Work it, let it rest, hydrate, work it and fill it. Bake it slowly, let it rest. It's better when it's imperfect. Don't worry about how it looks, worry about how it tastes inside.
I made the pie, it is currently cooling for the long 6-8 hours, but it looks so good just like yours. I have made a bunch of your recipes and I am always so happy with how they turn out. Thank you for inspiring some one who isn't much of a cook, to cook.
I seriously loved hearing the ingredient alternatives you suggested and why you prefer using your hands over machines (I probably wont ever buy a stand mixer because I love using my hands anyway!). Your videos not only give me enough information to try everything with accessible ingredients, but I feel adventurous enough to mix and match how I see fit. Thank you so much!
From a pastry klutz: this is so good in so many ways, you probably don't even realize. First is about letting the pastry dough be shaggy and not uniformly moist at its first stage before resting. Beginners and amateurs do NOT instinctively know that. For more years than you are old, I ruined pie dough by thinking it had to be all moist and smooth as soon as the flour, butter and water were joined. I overworked it to a tough, cardboardy thing and never understood why until I had an epiphany reading a pastry cookbook. But no one made it as clear as it is here! Second, you sneak in so many lessons in food and food science without being all didactic; its all casual and fun. The video itself has a great sense of humor with the visual jokes and puns -- makes you not realize you're being instructed -- in a good way. The only one thing I, as a rank amateur and still trial and error baker: no need to use aluminum foil to protect your baking sheet. It's such an environmentally destructive thing, from mining to manufacturing to transporting to waste. If possible use something else. Silicone baking mats are reusable thousands of times and so easily cleaned. THANK YOU FOR ALL OF IT.
I love watching you so much! I just got done with a surgery, and I’m recovering, and watching your videos makes me so happy. I love your personality and how you explain things, most cooks are serious, but you’re really funny!!❤️❤️
it is not peach season here in Brazil (winter) and I want this pie so much! Love that the crust can be used in both sweet and savory versions. Cheese/egg/kale sounds delish!
I learnt pie making from watching my father...apple pie with nutmeg and cinnamon and beef dripping instead of butter. he would make it Sunday morning and we would have it for supper with fresh whipped cream. Thank you for your recipe. I've made the pastry already: it's resting in the fridge as I write ( thought I'd make it before I commented ;-) So, I love your style but more than that I love the way you show and explain, taking time and your no nonsense approach to making 'keeping it real'; as my daughter is want to say. I've shared this with her. Nice to see your new space, I no longer need to feel 'squished in' for you.
My grandmother makes pies and i love them. She does pies with spinach, olives and tuna, pies with ricotta and peas, pies with pumpkin and rice and green onions. I love them so much but i barely visit her because of my anxiety :(
That pie looks so good! To be honest, I have never made peach pie. Mostly Apple and Cherry, but I am definitely going to make this one. You make everything look easy, fun and scrumptious. 🍴😋
I live in Portland OR and just about lost my mind when you declared that you "love the RoundBoys"...thought you said, "Proud Boys"! Thank you for clarity. So enjoy your Home Movies. Congrats on new apt.
Same here, I live in Thailand and it is almost impossible to keep the pie dough cold. I have to shuffle it in and out of the freezer. The first time I made pie, the pie dough melted on the work surface and it kept sticking no matter how much flour I put. Now I roll my pie dough between sheets of wax paper, which allows me to easily transfer it into the fridge. What method do you use for rolling pie dough in the Dominican Republic ?
Not verbatim, but Occam's razor is, when faced with two competing ideas, the simplest explanation is usually correct. It has nothing to do with obviousness, but simplicity, which obviously applies to the point you were making, simple pie crust=best pie crust. It's early and I'm just being pedantic.
Occam's razor, Ockham's razor, Ocham's razor (Latin: novacula Occami), or the principle of parsimony or law of parsimony (Latin: lex parsimoniae) is the problem-solving principle that "entities should not be multiplied beyond necessity",[1][2] sometimes inaccurately paraphrased as "the simplest explanation is usually the best one." en.wikipedia.org/wiki/Occam's_razor The OP's interpretation of this is incorrect. Simplicity is not better. Better is better. A pie crust does not have to be simple to be best, nor complex. It just has to be best. And then enters in to by what metrics are we measuring pie crust quality? Pedantic, for anyone interested, is an insulting word used to describe someone who annoys others by correcting small errors, caring too much about minor details, or emphasizing their own expertise especially in some narrow or boring subject matter. My post is pedantic. OP's was not.
This looks amazing! I really love pie baking(I think the process is really soothing). This video taught me so cool things, especially making the slurry in the bowl before adding in the fruit. One less bowl to wash is genius and I am also for sure going to add honey to the next peach pie I make. And peaches are my all time favourite pie filling. I also love a strawberry rhubarb pie.
Dear Alison, my girlfriend and I love watching your videos, because we love your easy going style and we also have a major crush on you 😄 We are aware that you aren't a part of the LGBTQ+ community, but we're still here, still fangirling each and every time 😊 Much love from Montréal 🇨🇦
@@alisoneroman Maybe I can just tell them about it when I finish? Like, I really want you all to be a part of this experience, so listen to how delicious this pie was. I think it could work.
Pretty dress ! are you enjoying your new flat with all the space ? Awesome Pie vid ty :D will be making apple and pear pie this weekend, have a fab rest of your day
Song I soooo did not ever expect to hear referenced on Home Movies: Peaches & Cream by 112. Seems your playlists are as flavorful as your food, Alisondra! 🎶💖💅🏿 Also, big points to David for throwing in Peaches by Presidents of the United States of America. I haven't heard either one of those songs in aaaaages!
FYI, the pit of a peach (or plum or apricot or any other STONEfruit ;) ) is also called a stone. So that's where free stone comes from. I do like the Excalibur reference idea though.
Thoughts on glass pie dish vs aluminium pie dish? The argument for the latter is that the metal heats up more evenly, and promotes browning of the crust. But I can see that Alison's pie did just fine, even in a glass dish?
Stay tuned for next week’s episode “Cleaning Butter and Flour From Your Jewelry”! (Off to make the pie that will replace my weekly Key Lime Pie that I’ve been consuming…)
cobbler has a top like a biscuit or shortcake (thick, fluffy) and baked in a dish or cast iron-- pie is made with dough which is rolled (thin, crispy) and baked in a pie plate. both excellent ways to use peaches!
I’m about to leave my farm after 22 years. Basically I created the cover of “Cottage Living”, a dreamy oasis with anything you’d want in a pie. The show stopper has been Rhubarb/Strawberry. Guests close their eyes and float to heaven. I serve it with fresh whipped cream, lightly whipped. Ah memories!
The ode to imperfections in this video is an absolute vibe that I appreciate (as a cook who flies by the seat of her pants and it always turns out!). Thank you.
When my mum and dad are super confused to occasionally hear bits of ‘Land of hope and glory’ blasting from my room 🤣🤣 they were worried I’d become a weirdo patriot 🙈
Just in case anyone's wondering, I used salted butter and just eliminated all the salt she added to the dough, and it tasted like the best piecrust I've ever tasted. Costco only had salted, never tried making it with unsalted but I think just leaving out the added salt gets you where you need to be salinity-wise.
I’m impressed how much effort and dedication you put in your videos. Respect for that! ❤️ I’m really happy that you are the first star EVER replied to my comment. 🥺❤️ You are a kind person! Keep going! I will continue to support you! Have a wonderful day, Alison! 🌻❤️
Thank you for watching and congratulations on graduating from Pie 101! What’s your favorite pie filling?
My dad's strawberry rhubarb pie and his banana cream pie.
fried chicken + strawberry + sambal
cherry!
Rhubarb with custard!! 😋
I love a nectarine and blackberry pie!
Finally got around to making your little Eggplant Parm today. Officially my favorite Eggplant Parmesan ever. Toasting the panko, roasting the eggplant a genius move. I will rest up and make this pie later, throwing in a big handful of blueberries with the peaches. You are wearing me out with all these wonderful recipes. Your repartee makes it relatable and fun!
Pie is a metaphor for life. Work it, let it rest, hydrate, work it and fill it. Bake it slowly, let it rest. It's better when it's imperfect. Don't worry about how it looks, worry about how it tastes inside.
A whole word 🙏🏽🙇🏽♂️
Amen to this
So poetic
words of wisdom
I made the pie, it is currently cooling for the long 6-8 hours, but it looks so good just like yours. I have made a bunch of your recipes and I am always so happy with how they turn out. Thank you for inspiring some one who isn't much of a cook, to cook.
I love how you’re so no fuss towards cooking/baking, Alison!
I seriously loved hearing the ingredient alternatives you suggested and why you prefer using your hands over machines (I probably wont ever buy a stand mixer because I love using my hands anyway!). Your videos not only give me enough information to try everything with accessible ingredients, but I feel adventurous enough to mix and match how I see fit. Thank you so much!
that is such a nice compliment! thank you so much!
From a pastry klutz: this is so good in so many ways, you probably don't even realize. First is about letting the pastry dough be shaggy and not uniformly moist at its first stage before resting. Beginners and amateurs do NOT instinctively know that. For more years than you are old, I ruined pie dough by thinking it had to be all moist and smooth as soon as the flour, butter and water were joined. I overworked it to a tough, cardboardy thing and never understood why until I had an epiphany reading a pastry cookbook. But no one made it as clear as it is here! Second, you sneak in so many lessons in food and food science without being all didactic; its all casual and fun. The video itself has a great sense of humor with the visual jokes and puns -- makes you not realize you're being instructed -- in a good way. The only one thing I, as a rank amateur and still trial and error baker: no need to use aluminum foil to protect your baking sheet. It's such an environmentally destructive thing, from mining to manufacturing to transporting to waste. If possible use something else. Silicone baking mats are reusable thousands of times and so easily cleaned. THANK YOU FOR ALL OF IT.
I LOVE THAT YOU HAVE SWEDISH ”ANJOVIS”! It really made my day.
Also; gorgeous pies
Love always Daniel 🇸🇪🇸🇪
Dear Alison. I made my first pie recently after carefully watching your video and it was such a success, I'm about to make another! Thank you!
Best pie lesson EVER. You're so fun to watch!
thank you for watching!
I love watching you so much! I just got done with a surgery, and I’m recovering, and watching your videos makes me so happy. I love your personality and how you explain things, most cooks are serious, but you’re really funny!!❤️❤️
This pie crust is GOAT, I'm a pie novice but all my pies have been delicious and successful because of this crust!!!!! I ❤️ you Alison
it is not peach season here in Brazil (winter) and I want this pie so much! Love that the crust can be used in both sweet and savory versions. Cheese/egg/kale sounds delish!
I learnt pie making from watching my father...apple pie with nutmeg and cinnamon and beef dripping instead of butter. he would make it Sunday morning and we would have it for supper with fresh whipped cream. Thank you for your recipe. I've made the pastry already: it's resting in the fridge as I write ( thought I'd make it before I commented ;-) So, I love your style but more than that I love the way you show and explain, taking time and your no nonsense approach to making 'keeping it real'; as my daughter is want to say. I've shared this with her. Nice to see your new space, I no longer need to feel 'squished in' for you.
As someone who cooks savory and never bakes pies, you have inspired me to make this peach pie! Well done🍊🍊🍊
My grandmother makes pies and i love them. She does pies with spinach, olives and tuna, pies with ricotta and peas, pies with pumpkin and rice and green onions. I love them so much but i barely visit her because of my anxiety :(
That pie looks so good! To be honest, I have never made peach pie. Mostly Apple and Cherry, but I am definitely going to make this one. You make everything look easy, fun and scrumptious. 🍴😋
I live in Portland OR and just about lost my mind when you declared that you "love the RoundBoys"...thought you said, "Proud Boys"! Thank you for clarity. So enjoy your Home Movies. Congrats on new apt.
This was super helpful. I struggle so much keeping crust cool where I live in the Dominican Republic!
Same here, I live in Thailand and it is almost impossible to keep the pie dough cold. I have to shuffle it in and out of the freezer. The first time I made pie, the pie dough melted on the work surface and it kept sticking no matter how much flour I put. Now I roll my pie dough between sheets of wax paper, which allows me to easily transfer it into the fridge. What method do you use for rolling pie dough in the Dominican Republic ?
This video made my Wednesday lunch break so much bettaaaaaa
The Joker by Steve Miller Band is another song that mentions peaches
And Then a Miracle Happens Episode: Crust Hydration, Forgiving Crust, Final Pie Version in 5 Minutes, No Perfect? No Pressure!, and Best Ever Edits!
Not verbatim, but Occam's razor is, when faced with two competing ideas, the simplest explanation is usually correct.
It has nothing to do with obviousness, but simplicity, which obviously applies to the point you were making, simple pie crust=best pie crust. It's early and I'm just being pedantic.
I appreciated this 👍🏻
Occam's razor, Ockham's razor, Ocham's razor (Latin: novacula Occami), or the principle of parsimony or law of parsimony (Latin: lex parsimoniae) is the problem-solving principle that "entities should not be multiplied beyond necessity",[1][2] sometimes inaccurately paraphrased as "the simplest explanation is usually the best one."
en.wikipedia.org/wiki/Occam's_razor
The OP's interpretation of this is incorrect. Simplicity is not better. Better is better. A pie crust does not have to be simple to be best, nor complex. It just has to be best. And then enters in to by what metrics are we measuring pie crust quality?
Pedantic, for anyone interested, is an insulting word used to describe someone who annoys others by correcting small errors, caring too much about minor details, or emphasizing their own expertise especially in some narrow or boring subject matter.
My post is pedantic. OP's was not.
I adore watching your videos. Your energy is so infectious, and the recipes are always simple and look fantastic!
This looks amazing! I really love pie baking(I think the process is really soothing). This video taught me so cool things, especially making the slurry in the bowl before adding in the fruit. One less bowl to wash is genius and I am also for sure going to add honey to the next peach pie I make. And peaches are my all time favourite pie filling. I also love a strawberry rhubarb pie.
Omg!! I found again ❤️❤️ It was a long time since I haven’t been TH-cam. Your kitchen bigger I have to do a marathon on your videos❤️❤️
Pie is LIFE!!!
Thanks, this was the best video about pie making that I've seen. The peach pie you made looks delicious!
Little peach trivia for you Alison - Lucky Peach 🍑 signifies “all things good”
decided to make pie for a big dinner and lo and behold! alison the goddess roman posts skskskksks ily2much
I read this as PIE FOR DINNER which I still think could be good
where is Alison's iconic Big Black ring? If it got lost, must be a story behind that.
not lost! I just took it off lol
You are a pie goddess! Thank you for all of this fab and friendly knowledge. Can’t wait to try. ❤️
Hey girl yasss! Home Movies are so the best 🙂, as are homemade peach pies. Peachy keen you and your work! Thanks 👍
Love your channel and cooking Alison!!!❤️
Dear Alison, my girlfriend and I love watching your videos, because we love your easy going style and we also have a major crush on you 😄 We are aware that you aren't a part of the LGBTQ+ community, but we're still here, still fangirling each and every time 😊 Much love from Montréal 🇨🇦
Yay! Another home movie 🍿 I wish I could cook/bake with you
love the filling mix! Thank you
Definitely want to try this with plums, ginger and anise.
I love you as you are my angel. Thats what makes you unique and special
Bless you Allison! 💗💗💗💗💗💗💗💗💗💗🥰
Omggg thank you Alison I was just about to make a pie and this dropped ✌️
Great. Now I have to make and eat an entire pie. Fantastic.
give some to friendsssss
@@alisoneroman Maybe I can just tell them about it when I finish? Like, I really want you all to be a part of this experience, so listen to how delicious this pie was. I think it could work.
Pretty dress ! are you enjoying your new flat with all the space ? Awesome Pie vid ty :D will be making apple and pear pie this weekend, have a fab rest of your day
That dress tho! 😍👗 Looking beautiful as usual! 💁🏼♀️
Song I soooo did not ever expect to hear referenced on Home Movies: Peaches & Cream by 112. Seems your playlists are as flavorful as your food, Alisondra! 🎶💖💅🏿
Also, big points to David for throwing in Peaches by Presidents of the United States of America. I haven't heard either one of those songs in aaaaages!
hey, this is very exciting, can't wait to see this but could add subtitles please ?
oh man, I really like those spoons! the one used to stir the fruit mixture and tasting. does anyone know who makes those?
I can’t tell for sure but it could be from the brand Sabre?
Actually I’m sure it is. Go forth and scoop in style! ✨🥄
Now I need pie 🥧
I love that dress Alison! I would have totally worn that back in the day when I could still do fashion :) LOL
FYI, the pit of a peach (or plum or apricot or any other STONEfruit ;) ) is also called a stone. So that's where free stone comes from. I do like the Excalibur reference idea though.
Thoughts on glass pie dish vs aluminium pie dish?
The argument for the latter is that the metal heats up more evenly, and promotes browning of the crust.
But I can see that Alison's pie did just fine, even in a glass dish?
I find glass to be more even, and I like being able to see the browning rather than guessing!
@@alisoneroman This is super helpful - thanks Alison!
I am in love with the terrazzo style mixing bowls. Where are they from?
I know this is a cooking channel, but I really need Alison go provide outfit details 😭
this dress is Ganni
I think even the domestic goddess Nigella Lawson would be impressed with your pie. I am salivating. Thank you for the lesson.
YES!!!!! Thank you💗♥️💙!!
Stay tuned for next week’s episode “Cleaning Butter and Flour From Your Jewelry”! (Off to make the pie that will replace my weekly Key Lime Pie that I’ve been consuming…)
I asked my 3yo son what kind of pie we’re going to make and he said “ALL the pie!”
correct answer
You have trained him well 😉
How does one get such a fabulous bowl
Movin' to the country, gonna eat me a lot of peaches (in pie)
Every time you say "you can peel the ginger if you want" I....I wait for you to say "you can't make me" like you said in the The Stew video LOL.
apple pie, but it better be good..or blueberry...but i'm central PA..so there is Shoo-fly...i like those mixing bowls, where did they come from?
"Peaches" by the Stranglers
Ok I really like a lot of your outfits, do you remember where this dress is from?
where is THE black ring??!
If I freeze my fresh ginger, can I still grate the frozen ginger into the slurry?
yes absolutely!
Where is this adorable dress from?
That space between the crust and the fruit could be piped full of whipped cream prior to cutting the pie after it has cooled......mmmmm.....
Going to start using the phrase "silly fool's errand."
HEY I LIKE IT
It's the boiled egg for me.
a day in the life
Alison where are your speckled bowls from?
they're vintage! can look online by searching "texasware" or "garbage bowls"
What's the difference between peach cobbler and peach pie?
cobbler has a top like a biscuit or shortcake (thick, fluffy) and baked in a dish or cast iron-- pie is made with dough which is rolled (thin, crispy) and baked in a pie plate. both excellent ways to use peaches!
If you gently press your crust down after a baking fruit pie, it works! No gigantic air pocket!!!
My name is John Legend and I would much rather eat this delicious pie by Alison than that one made by my crazy wife. My wife could never!
I see that little can of anchovies on top of the stove!!! 😉😉😉😉
::Does side to side dance when tasting recipe::
That picture of Shaggy took me out 🤣
WHERE IS THIS DRESS FROM!?!
In this video you remind me of Adel. 😳🤔❤️
At 11:30ish, I thought she was talking about something else. A very good thing, mind you. But something else.
And again at 27:30, where Alison discusses how misleading food porn is.
That dress MUST be Ganni
it is!
@@alisoneroman no wonder I couldn’t find it on the Hillhouse website (thought it was the nap dress!)
the only time I have ever doubted you is the moment you poured ALL THOSE PEACHES into that pie 😳 and I stand corrected
four pounds, baby
I was worried, too😬
fruit will always cook down and too much is better than not enough. Most pies do not have enough fruit IMHO
I remember peach pie from my childhood 🥰
I’m about to leave my farm after 22 years. Basically I created the cover of “Cottage Living”, a dreamy oasis with anything you’d want in a pie. The show stopper has been Rhubarb/Strawberry. Guests close their eyes and float to heaven. I serve it with fresh whipped cream, lightly whipped. Ah memories!
The ode to imperfections in this video is an absolute vibe that I appreciate (as a cook who flies by the seat of her pants and it always turns out!). Thank you.
She has return atlas to bless us in this time of the plague
I honestly thought i was going to die if i dont watch Home Movies tonight
pie is up there with the foods I make the least but would love to eat the most :(
Your profile picture is lovely
Love this episode. Would like to see your version of a chicken pot pie some day.
definitely a good fall/winter video!
Agreed!
Yes please !
omg yes
Absolutely.
I just made a peach pie yesterday and I'm eating it while watching this :)
Ok, but, the real question is: where did you get that AMAZING dress??! 🌟😍🌟😍🌟
It's by the Danish brand Ganni! It's called "Seersucker maxi". I've got it in the rainbow colourway and I love it so much!
Omg thank you so much!!!! 😍😍😍😍
That dress suits you incredibly well.
Does anyone know where it is from? I love it!
@@laurenquilty175 Its Ganni :)
There is no way I will make pie this year, but I still watched this whole 30 minute video and loved it- so entertaining !
I love apple & peach pies but never make any before , but I’m going to give it a try. Thank you Alison🌷😊
When my mum and dad are super confused to occasionally hear bits of ‘Land of hope and glory’ blasting from my room 🤣🤣 they were worried I’d become a weirdo patriot 🙈
LOL
it’s so funny how in the UK this is like a super nationalistic imperialistic song but Americans are like “fab let’s use it for graduations” 👌
Omg is that why? I was so puzzled by the British nationalistic song choice
Just in case anyone's wondering, I used salted butter and just eliminated all the salt she added to the dough, and it tasted like the best piecrust I've ever tasted. Costco only had salted, never tried making it with unsalted but I think just leaving out the added salt gets you where you need to be salinity-wise.
I’m shocked how many pie crust variations you tried before coming to the conclusion that butter, water and flour is the best. 🥲❤️
you gotta know!!!
I’m impressed how much effort and dedication you put in your videos. Respect for that! ❤️
I’m really happy that you are the first star EVER replied to my comment. 🥺❤️
You are a kind person! Keep going! I will continue to support you! Have a wonderful day, Alison! 🌻❤️
I like this combo too, but I prefer powdered sugar for a harder lamination!
Drinking my morning tea, I laughed and almost did a 'spit take' at the boiled egg! Thank for keeping things imperfect and real.
I respect Alison's commitment to cooking with rings.
Made this yesterday. Amaze. Pro tip, leaving skins on the peaches also gives your cooked pie filling that pretty blush color.
Putting things in cabinets and drawers to create the illusion of organization is BIG virgo energy 😂 I feel it in a very deep part of my soul.
thank u for seeing me Jonathan
Ok ok this pie looks great, I’m into it, gonna bake it BUT… WHERE IS THE DRESS FROM?
It's by the Danish brand Ganni! It's called "Seersucker maxi". I've got it in the rainbow colourway and I love it so much!