Mix in a teaspoon of flour, minute tapioca, or rice flour into the filling to absorb juices that come out as the apples cook. Finally be patient and wait a half or so out of hte oven to let the filling firm up before cutting the pie.
Use a tsp of lemon juice in your pie crust water and you don't have to be afraid to work your dough because it won't develop gluten and become tough. Then you don't need to do the ice water and all that stuff. For some reason this professional pastry chef trick hasn't worked its way down to TH-cam cooks yet. Also, to avoid the filling falling out, you have to let it cool down and the pectin set up and hold it all together.
Ok, so the key is in the filling- you need the filling to be liquid enough that it will cook, then solidify when the pie cools enough. The crust could be improved, but let me give you my filling: 1/2 cup butter 1/2 cup white sugar 1/2 cup packed brown sugar 3 tablespoons all-purpose flour 1/4 cup water Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer until color and consistency changes. Pour this over your apples and whatnot after you've added them to the pie dish, then place the cover. Also, I like to do a lattice instead of a solid crust- it's more forgiving and people are going to break the crust anyway, so it just becomes a feature.
Figured I might as well add my crust recipe. It uses Apple Cider Vinegar and it's fantastic. INGREDIENTS: 2 1/2 cups all-purpose flour 1 cup unsalted butter - chilled, cut into tablespoon-size pieces 1/2 teaspoon salt 7 tablespoons ice water 1 tablespoon cider vinegar DIRECTIONS: 1. Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses. 2. Stir water and vinegar in a small bowl. 3. Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses. 4. Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide. 5. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use. *Sorry all the measurements are in Imperial.
As an Austrian, I need to comment on this recipe: - Raisins need to be soaked in Strohrum/Inländerrum (not any other rum). Don't use rum aroma. - Breadcrumbs need to be roasted in butter and mixed with the filling - The dough was way to thick. In Austria, we say that the dough needs to be so thin that you can read a newspaper through the dough. - Dough needs to be drizzled with liquid butter before putting the filling on it. This makes the layers of dough crispy during baking. - My mother sprinkles some semolina on the dough before adding the filling to absorb the liquid from the apples during baking. - Roll the dough with the filling with the cloth.
I used to work for a hotel baker. Pie crust ingredients need to be really cold. Freeze the butter and flour, then grate the butter on a medium grater, and mix it with the flour. Mix it by cutting the butter in with two butter knives. Add whatever salt and sugar you want. Add a bit of ice water (with a touch of yellow food color if you want) until you can fold it a few times and it will just barely hold together. Then give it to Eva so she can roll it out properly. 😉 Oh, and I usually use about half butter and half lard. Otherwise I think it's just a bit too much butter flavor.
Recently I've been trying my hands on making pies. They turned alright, still experimenting with ratios. So what kind of lard do you use? We have homemade pork lard. Also do you chill it like butter? And how do you make the crust crumbly? The few times it was decently crumbly I had it covered with alu foil and just towards the end uncovered it for some color.
That's the professional way to get the best result. I use 3/4 butter and 1/4 lard but unfortunately am one of those people who has really warm hands all the time so try to touch the flour mix as little as possible. Thanks for these great tips.
That’s the way my mother taught me, but with half butter and half Crisco. To over mix it was the greatest sin. Mix it just enough for it to barely hold together.
My mother would have added a little flour to the uncooked apple mix and she would have dotted the apples with butter chunks before putting the top crust on the pie. Delicious! Another excellent episode in the ongoing saga of Eva and Harper.
Same, this is how I was taught. Toss the uncooked apple slices in flour and spices and then dot the top of the filled pie (prior to placing the top layer of dough) with butter slices. Cook until the pie bubbles through the slots. I don’t see why the strudel mix couldn’t work the same way, if the juice was retained and added back in, and if flour and butter were added.
Yes, I always make my pie with uncooked apples (6-7 med. size apples). I add a little lemon juice to the apple slices like Eva did. Then I combine 2/3 C sugar (can use less but I use this much for tart apples like GS), 1/4 C flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt. I combine the mixture with the apples to coat and then dump into the bottom crust. I like to dot mine with butter and sprinkle just a bit of brown sugar on top of the filling. Then I place on the top crust. It usually takes about an hour to bake like you said until the pie bubbles through the slots a bit and the crust is golden brown.
I’m Canadian and from a German family and the best strudel in the world is in Vienna, hands down, no debate! It’s an Austrian desert, and something everyone should try if they get a chance. But it was fun watching you make your versions, and I’m sure they are delicious. Happy Thanksgiving from Canada!
If we are talking technicalities. We have talk facts.. the Turkish introduced Backlava to the Austria. In 1453ish then the austrian put different fillings.. that’s how that was made. Thank you. But if Italians or whomever made it is always still debated and it. Doesn’t matter really
@@rockincoffeeexactly, I just posted that the Turks brought thin layered pastry during the Ottoman Empire. The Austria-Hungarians inspired by it made it their own. This is the first time hearing about Italian strudel,
For the Strudel dough…when you roll it out and put it on a tea towel…brush it with some melted butter and let it rest for one/two minutes. Then stretch the dough as thin as possible. The butter makes it way easier. In Austria they say that you have to be able to either read a love letter or a newspaper through it. And for the breadcrumbs…roast them in butter before putting them on the dough.
That, and not draining the apples so much -- the pectin in the juice helps keep it all together. And, making slices that layer like long stone slabs in an old wall.
The struedel crust recipe is exactly the same crust my mom made her pies with. Try that for your pie crust. Mom was Italian Dad was German. This made me smile!
❤❤❤ I love that you’re talking about the Italian Austrian border area.. my bisnonna came from Peaio in the Cadore region (Belluno, Veneto), she was Ladin. My distant cousin is Italo Marchioni, who invented the ice cream cone.
My paternal grandparents were both first generation American, and both of their parents were from Termini Imerese, Sicily. When my grandma made cannoli, she would put the cannoli filling into sugar cones, dipping the tops into the green colored nuts. She did it that way because she didn't want to drive all the way to the Italian neighborhood to buy cannoli shells, and didn't have time to make them herself, so she was Americanizing her cannoli instead. - But maybe she wasn't Americanizing it too much if ice cream cones were invented by an Italian. 😍🇮🇹
I am czech and we have this here fairly often, as a direct result of our great deal of German historical influence. A great dessert, for sure, one of the many Grandma classics I've been introduced to as a kid.
As a baker, I learned a long time ago that the best pie dough is in weight 3-2-1 Three parts AP flour, 2 parts shortening (or lard, my favorite) and 1 part ice water. For a double crust pie, I use 12 oz. AP flour, 8 oz. shortening, 4 oz. water + salt to taste (½ oz.). You can multiply this out and get the same results. I have used this formula to make 75 crusts at once, by hand. I weigh the dough at 12 oz. for a single crust. For my apple pie, I use Golden delicious apples. They don't cook to mush and they don't stay hard. They hold their shape when they are baked. Simply add the juice of ½ a lemon. The filling: 9 C. apples, peeled, cored and sliced, ¾ C. Sugar, 2 Tbsp. Flour, 2 tsp. Cinnamon, ¼ tsp. Salt. Combine all ingredients and place immediately in bottom crust. Moisten the top edge with water. Dot top with about 2 Tbsp. Butter. Add top crust. Crimp edge. Moisten the top with water. Sprinkle with sugar. Cut vents in top. Bake at 375º 50 - 60 minutes. The top should be golden brown and the juices should bubble from the vents. I used to bake these for Thanksgiving at home. They were my best seller. Good luck! Love your videos! Wish I could post a picture for you.
@nonenoneonenonenone Lard "makes it taste gross"? Maybe you've been using garbage lard from the grocery stores. They add preservatives to that. Try fresh lard from a local farmer.
This is mom's pie crust recipe from her great grandmother :D Now you can make good crust for pies :D 1cup AP FLOUR 1 cup cake flour 1teaspoon salt Put in food processor and mix it with a few pulses 3 tablespoons of cold lard or crisco and pulse 2 x for 3-4 seconds 13 tablespoons of cold butter and pulse until it looks like coarse meal. Usually 5-10 pulses. Add 9 tablespoons of liquid. One at a time. Pulse until it just comes together when you squeeze it between your fingers. I add 1 teaspoon of vinegar to 3/4 c water. To help reduce the gluten. Put it in a bag and form it together and rest for a couple of hours to 3 days. You can also freeze it. After it rests roll out dough. Don't stretch it to fit the pan it will shrink when you cook it
Hi, Austrian-American here. For the strudel I second the comment on the dough being so thin that you can read through it. That’s what’s my Austrian grandma also would say. As for the filling, I would add a little water to the filling in the pot and then thicken it with cornstarch slurry. ❤
I also learned it like this in (Austrian) culinary school. when we could read the newspaper (or the vanilla sugar sachets) through the dough, it was ready
You can "cut" the butter into the dry ingredients using 2 knives, one in each hand. You hold the knives so they cross, with the blades vertical and parallel, and cut through the mixture pulling the knives away from each other to the edges of the bowl. Repeat, rotating the bowl a bit sometimes, until all the butter is cut into crumbles. That's the OG pre-Cuisinart method and it keeps the butter colder than using hands. ❤
You also don't need to do it with real knives if you fear cutting yourself. You can buy baking tools that look like a hand sized rectangle made of steel or plastic that are made just for that. They are also very usefull for picking up christmas cookies after cuting them out with a cookie cutter.
@@misss7777 I'm pretty sure you're supposed to hold the knives in one hand between the knuckles, check in old Joy of Cooking. You could possibly mince the butter beforehand to speed up the process.
This kinda reminds me of an early apple pie that Max Miller on Tasting History did. He’s researched several medieval recipes and early American ones as well. There’s so many variations I don’t think you can go wrong. ❤ Eva’s hair is so beautiful!
I love apple pie. My grandmother taught me how to make the crust. She used cold shortening (Crisco) for the fat and cut it into the flour with two bread knives in a scissor motion (I use a pastry cutter and butter). This prevents the fat from warming up too much with your hands. I always add corn starch to fruit pies because it turns the juices into a lovely sauce. Before adding the top crust, dot the filling with little tabs of butter. I cant wait to try strudel!
Harper, Try frozen butter and grating it with a cheese grater into the flour. This way you don't have to handle it too much with warm hands. 😊 You guys are just the best! ❤
For a traditional American Apple pie you use Grannie Smith because they bake better, you mix the sugar/cinnamon/flour in the raw uncooked apple and put them into the pie between the two pie crusts with dots of butter on the apple before sealing and bake. That juice cooked down in the pie and what makes the pie so yummy! 😊 I am going to have to try the strudel. I had a Jewish co worker who used to use vanilla bean ice cream in her strudel dough and it was amazing! Was excited to see this video.
You guys live in Tuscon AZ? I'm in Casa Grande AZ and just started fallowing your channel. When you said in another video that you were in the middle of the desert, it got me thinking. How wonderful! I hope to run into you two one of these days. My husband has been watching TH-cam for years and I never could get into it. But I love cooking/baking and absolutely fell in love with your videos. My husband is from Mexico and I was born and raised in CA. We're complete opposites but mesh together very well. He taught me how to cook the cuisine he grew up with and I find a similarity in your guys story as well. Growing up in the USA, we have a very bland and ordinary cuisine, nothing to brag about, in my opinion. I'm so greatful that I met my husband and he was able to have the patience to teach me his cuisine. I will never go back to making meals the way most Americans do because homemade and real ingredients is the key to a delicious and healthy meal
my grandma used to say that the strudel dough is ready when you can read the newspaper through it 😆 oh, by the way... you gotta soak the raisins in water AND grappa!! Cheers from the eastern Alps 😘
To get more of a jammy pie mixture that holds together, you want those juices that came from the pan. Also the addition of coating the fruit with corn starch. I always put dabs of butter on top of the apples before adding a lattice upper crust.
Now that is inspirational! I've made streudel and apple pies but never have I ever thought of putting the streusel filling in a pie - wow!!! Can smell and taste it already. It's going to be my go to pie for winter. Thanks to you both once again! Take care.
Grazie! I'm a long term fan, and your pie is beautiful, as is that amazing strudel. Today was the 2nd time I've baked your Sicilian Orange Cake, it's a total hit in our home! Your pie, has totally inspired me. Happy Canadian Thanksgiving, from my home in Toronto, to your exquisite kitchen. I am a senior, and regrettably unable to support you, beyond likes and saves and shares. Bravo!
My husband is the pie maker. He's off to pick up amaretti cookies. He say your pie looked fantastic but you do need to cool it before cutting. That helps a lot with the falling apart.
A couple of points 1. The crust. I don't use a food processor. I use a pastry blender to mix the flour into the shortening (butter, lard, or Crisco). If I don't have a pastry blender, I use a pair of knives and I cut the shortening into the flour until it looks like a bunch of small white peas. Doing it this way is a much slower process but it's functionally the same thing that happens with a pastry blender. 2. Harper made a comment about cooking the apples in juice or fluid so that it becomes syrup. I use a mixture of flour, sugar, and cinnamon to coat the apples. During the baking process, the apples sweat out juice and the flour thickens it. The sugar and cinnamon provide sweetness and spice. I tend to use a tart apple (Pippin or Granny Smith) because they hold their shape better during baking and the tartness offsets the sugar and cinnamon.
First my Recipe calls for 2 Tablespoons flour mixed into the Apple mixture. My secret is to add cereal (corn flakes, frosted flakes, honey nut Cheerios) in a single layer over the bottom crust. This takes in the Apple juices and holds them in the bottom. No one ever notices the cereal its just part of the pie. But I'm thinking Amaretto cookie crumbles would really make it awesome!!! Enjoy!! I Love your channel!! 😊
If rolling strudel is difficult, and a pie crust is too flaky, (I dunno how that’s even possible - nom nom nom), you could always try a crostata or apple pie bars. Use the same filling (you could also use pears or plums if apples aren’t your thing - then it becomes a little less Italian and more of a German or Alsace recipe) and same crust, but mix the Amoretti cookies, a little flour, and nuts (Pine, Hazelnuts, Walnuts, Pecans) either as a mixture or use one that you like, to make a crumble. Roll the dough out in the shape of the dessert you wish to make. If making bars, lay the dough into on to a cookie sheet, flute the edges, tumble the filling in, top with crumble, and bake. The filling’s really heavy, so that’s why the pie crust flaked out when it was sliced. Not always a bad thing, though! Yeah, you eat with your eyes, but it all goes to the same place! If it’s delicious and comforting, that’s what leaves your heart and stomach full!
You know whats funny? The Strudel Harper made actually exists. I am from Merano (South Tyrol) and we mak e 2 kinds of Strudel. The one Eva made, and one with the dough Harper made (+1 egg yolk) which is called "Mürbteigstrudel". The best Strudels in my opinion are made in Vienna, where the dough is the thinnest you can find.
Thank you so much for showing how to make the Strudel! Harper is finally doing the fork movement like Ewa which indicates the deliciousness of the food! Love it!
I put on my pie-maker apron and thought: there's not enough binder in that there strudel pie filling. To make a cuttable slice, your need either a syrupy glaze (apple and peach pie) a custard (pumpkin or key lime) and you can get all kinds of gelling with just sugar and flavourings (pecan pie and French silk chocolate pie). I suggest dissolving a teaspoon or two of corn starch into the lemon juice and dotting a tablespoon of butter over the filling. The starch slurry and a tiny bit of moisture from the butter should help the ingredients hold together. As to the crust - don't change a thing! Your crust ended up looking exactly like Aunt Vivian's pies which were fabulous. Flavor should ALWAYS trump the photo op!
My grandma would add the lemon juice and a couple of teaspoons of flour to the apple mix. They could have used a spoonful of the rum that would have been delish. Then she dotted the top with butter before she put on the top crust. It was always wonderful.
My grandma made here apple pie like you mentioned earlie in the vid, cooking the apples down to form the syrup. Then later sliced the apples thinly to place over the filling before the dough. She made it to where the filling was at the top of the pie tin. Oh, and her bottom dough thick, about a quarter inch and the top was thin with the vent slits. Used eggwash over the top and added sifted brown suger. Let it cool in the fridge before serving. I love the filling creation Eva made and will give that a try made! Love you guys!
Regarding Harper's pie crust technique, don't mix the butter and flour with your hands. The colder you can keep the butter the better the result. The heat from your hands does not help.
For those inexperienced with cooking with apples, be sure to choose an apple variety that is appropriate for cooking. There are several apple varieties that are just for fresh eating, as they will turn to applesauce if cooked. But even those are not used for applesauce, LODI is a sour apple that is used to make applesauce
In America if you are buying from a grocery store we would use a Granny Smith. When I was a kid we used apples from our tree and my grandma called them "cooking apples". lol That's all I know. It needs to be tart.
Key to pie crust “keep it cold and don’t over knead it” freeze the butter and grate it into the cold flour, and if your having trouble with crumbly dough it needed only a touch more water. Cornstarch, arrow root or xanthan gum will thicken your filling to help keep it together a little better.
Hello Harper and Eva! I love your channel. My 2 cents for your apple pie recipe would be to add a couple more teaspoons of cold water and a 1/4 cup of flour mixed into the apple mixture to thicken. Also, after baking, I would let the pie cool down so that the thickener can set. Happy baking!
wonderful attempt there, harper, and thank you definitely, Eva, for helping him. If you are not using a food processor, you can use a tool called a pastry cutter. Looks like some wires on a handle. You can use it to cut the butter into the flour. also, most of my pies have half lard and half butter to keep them more tender and flaky at the same time. This might be good at home, a place to put studrel in as Octoberfest is now. A simple way to update that apple pie is by adding caramel from the juices of the apples and the raisins. Mix it and cool it down, and then fill the lined pie (with the similar recipe I posted about lard/butter), and boom, it'll be an even tastier strudel pie. Thanks again, pasta grammar, for leading me in a new direction.
My Austrian Oma always said you have to stretch the strudel dough so thin that you can read a love letter through it ❤- I stretched it one time so thin it fit like a tablecloth hanging over the sides lol - after watching this - I may just have to try if I can still make it 🤔I never find flour that’s fine like in Austria- oh this looks so yumm
Harper, I agree with you 10,000% about apple strudel. My grandmother made both apple pie and strudel, and the strudel always went before the apple pie. I also LOVE taking the strudel filling and heating it in a pan until the sugar melts and thickens, then pour it over vanilla ice cream...OH MY
They both look yummy! I think for the pie if the apples were sliced in quarters and then slice each quarter into 3 or 4, instead of the chunk style for strudel, it will slice better. The crust probably needed a bit more hydration. I probably could have eaten the apples straight out of the bowl like Eva said, lol. Very nice video.
both the pie and the strudel look phenomenal! Will make both. And, Harper, thank you separately for finally making the pie without the thickening (sickening too) starch or flour mixed inside the filling. Yes, the pie is crumbly, but to me this is the only texture allowed!
I love Apfelstrudel (and Topfenstrudel too) 😋. Harper's apple pie looks almost 100% like the one my mother used to make - its dough was also very crumbly, and I always preferred it to the "normal" one because it was less solid and more like Streusel (crumbles). For my taste, I would reduce the amount of cinnamon and add a little bit of nutmeg. Anyway - tomorrow I will buy a bag of apples and make an apple crumble pie (unfortunately I have to wait until tomorrow because it is Sunday and the shops are closed). Thanks for another great video 💖💖
I sprinkle the filling with flour before adding to the crust , it thickens the filling when baking, I have no doubt harpers pie tasted delicious, Eva's baking skills shine again, a young woman with an old soul , rome new york
Not enough water in the pie dough. Also sprinkle water all around dough, not pour in the middle. Add water in small increments and test. As soon as the dough comes together well, stop. When cutting in the butter, use only fingertips and work quickly - you don't want the butter to melt. Also you don't want to "mix" the butter and flour, you want to rub the flour and butter together between your fingertips. If you are not good with that you can do it with 2 knives or buy a pastry cutter. Ensure no grain of flour remains uncoated prior to adding water. Don't add flour when rolling the dough! I usually roll between 2 sheets of parchment paper. I also like to sift some cloves or cinnamon into the flour before adding other ingredients. In earlier times, apple pie was a savoury served for lunch with good aged cheddar and not a dessert. If doing that perfume apples with ground coriander and lemon zest (if available) rather than cinnamon and skip the cookies (sorry). But you can sift some turmeric into the flour or soak some saffron in the water and strain before adding to the dough. Also, greatly reduce sugar. You may add walnuts or pecans instead of pine nuts if you like. Buon appetito!
Make this as a hand pie! It will all stay together in a neat envelope of pie dough. If I were to make it this way, I would chop the apples a bit smaller and toss the fruit mixture in honey and vanilla bean paste. Can't wait to try it!
You are right, but also in that time Austria was much bigger (parts that are now Italian were Austrian). So many receipes are still on both border sites. But the best is definitively from Vienna
Strudel predates the first written recipe. 100% guarantee it was being made in country homes long before some official educated person could afford to write and publish it.
Finger technique interesting ! Basically correct but maybe try to lift your hands up and rub the fat and flour between your finger TIPS and thumb showering down until the mixture resembles fine breadcrumbs. Then add iced water ( 1 teaspoon per 1 ounce of flour ) and toss it around with the tip of a cooks knife ( round end) as it begins to get more clumpsy 😂 then use your hand to form a dough ball. You may need a spoonful more or less depending on the flour. Don’t knead the dough ( it’s not bread ) rest it ( please no cling film ) then allow it back to room temperature before you roll it out. Very aged person method ( taught by even more aged person ) pre machinery style. Wonderful show. A great delight and an achievement to be proud of. Thankyou for much joy.
Flavorwise, this looks amazing. I'm Californian but learned my love of baking from my South Carolinian grandmother and from living France for many years. I have never understood American Apple Pie with chunks and they are way too sweet! My approach to this would be from a French angle...Your crust looks perfect and obviously tasted great. I'm thinking to try this recipe like a tarte tatin by slicing the apples in quarters and creating an 'upside down' kind of pie. Or, the galette style with layers of thin slices with the raisons and cookie crumbles...The dumpling style of crust might also be really good with this filling for individual pockets of fabulousness. Yum! I imagine that any of these styles would hold together and eliminate the 'apple avalanche' issue that is the American Apple Pie. You guys are awesome! Bon Appétit!
If you want to use strudel stuffing for apple pie, you can slice apples bigger and thinner so they can have similar shape like wide pie crust, so layers of layers apples on top of the pie crust will not crumble as much when you slice it. And also adding a little bit corn starch may glue the stuffing. It is a great recipe if you want to surprise your guests with a little bit twist.
OK Harper, your pie crust mixture was not mixed enough, it needs to be like breadcrumbs, then add more water than you did, it will be softer and easier to roll. Roll it out, rotating the dough as you go until it is only slightly bigger than the dish (that way there is less waste), prick the bottom with a fork, then sprinkle a thin layer of Arrowroot/Cornstarch, add the apple mixture, another sprinkle of starch (this turns the juices nice & thick). Wet the edge of the dough before you add the top, then crimp like you did, or use a fork. But you did pretty well for a first-timer!
It's funny because as Italian I really like apple pie (I don't know if the recipe that I use is 100% correct, but it's not too sweet), but I don't like strudel. My parents, on the other hand, really love strudel, my mom likes to soak the resins in water and rum/grappa or similar booze 😂 BTW In all my sweet recipe with apples I prefer/like to use fuji or pink lady apples 'cause they keep their consistency after being cooked and are a little acidic
I love this! I lived in Germany for 10 years and love me some strudel! But you should make this as a pocket pie, lots of small pocket pies! I wonder if it would mess up the crust-to-filling ratio.
Look up Alton Brown's pie crust recipe, you can use a pastry cutter, or a fork, or put it in a stand mixer. It's nearly foolproof! I use it all the time for making chicken pot pie and other things. We're real pie-heads here, so we will be trying it with Eva's strudel filling!
I think that you've become a sponge Harper and you're gradually soaking up Eva's gift for cooking!! All you have to do now is perfect it!! Both of those look amazing... Ok Eva's strudel a lot more than the pie but Hey!!😅❤
Cool the apple pie to room temperature and chill it for 10 minutes. Then cut three slices and remove the middle. Cutting three slices allows the slices to move to cleanly remove from the pie pan.
Eva doesn't like butter ???? What ??? I challenge you guys to try Kouign Aman -- it's from home -- and tell me you don't like butter after THAT calorie bomb.
Ps...you don't have to refrigerate the dough for the pie crusts. You just mix and roll out between wax paper. 😊😊😊 And sugar in the dough is optional. What browns the dough is the milk brushed on the top makes the crust brown. 🍏🍏🍏
For apple pie, fill with the seasoned sweetened apples, don’t cook or drain first. Add a smidge of cornstarch to help it set up better. But the natural pectin in apples helps set it up.
Pie crust(2 crust pie): 2 c flour, 1 cup shortening, 1/8 teaspoon salt, 2 or 3 Tablespoons sugar, ice water. Mix dry ingredients together, cut in the shortening until about pea sized, add ice water until it comes together in a solid mass (not wet or slippery). Divide in half(if you wish not quite in half as the bottom will need to be a little bigger then the top) and roll out to fit your pie plate. Transfer to pie plate add filling. Top with other rolled out dough. Seal edges. If you wish, either spray top with a little water or you can brush with egg and then sprinkle with sugar. Regular sugar works fine but I prefer to use sanding sugar, a coarse grain sugar. Any coarse grain sugar will work. Although you can get it in colors, I prefer the kind that is white like regular sugar. The sugar in the crust is omitted when using savory fillings. It is not meant to make a sweet crust per se but to add a slight bit of flavor instead of just being a container for filling. The coarse sugar on top adds a slight textural element that I love. FILLING: 6-8 apples, anything you like that is good for baking but if possible, use 2-3 kinds with about half being granny smith. If you can't get 2-3 kinds that you know will not fall apart when cooked then just use all granny smith, 1 1/4 cup sugar (if you prefer it less sweet use maybe 1 cup and using dark brown sugar is perfectly acceptable), 2-3 Tablespoons water, 1/2 teaspoon cinnamon**, 1/2 teaspoon nutmeg**, 3-4 Tablespoons flour (if you don't have flour, corn starch works well but use approximately half as much mixed with a small amount of water to create a slurry. Peel and core apples and cook with the water in a heavy bottomed pan. Add spices. Once the apples are approximately half cooked, maybe 10-15 minutes add the flour (or corn starch) and mix well to thicken any released moisture. It is important that the apples used be suitable for baking. If they are not they either break down into applesauce which means a soupy pie no matter how much thickener you add (ex. McIntosh or Golden Delicious) or they won't break down at all but will be tasteless (ex. red delicious is a great raw eating apple but horrible to bake) You can add cooking(apple sauce) apples but only one per pie and you may need slightly more flour/cornstarch. If you add more again, you will get soupy. You are not making applesauce, you are making a pie. I find that using apples that are tart or at least less sweet are a good balance with the sugar. Using multiple varieties adds a little complexity to the flavor and adding the 1 applesauce apple can add a nice addition to the texture of the filling but can be a bit risky if it is too watery. I also like to cut the apples in slices that are not particularly even because I l like the textural factor and the homemade-ness of it. ****I personally love cinnamon and especially nutmeg so I general double or, more likely, triple the amounts above. Do what you prefer. I hope you are able to find a recipe that works for you. I love apple pie. It is so great to master a skill or recipe that you love. Bake in preheated 400 deg oven, after 15 min turn down to 350 deg and bake for 45 min longer.
Eva! Strudel is very much a southern italian dessert: the original recipe is turkish/arabic. In fact, my grandmother (like other nonnas from here - Puglia) used to do it during Christmas, and she put apricot/peach jam instead of sugar 😍
@@slXD100 Oh, seriously? Did you even bother to read what I wrote? I clearly mentioned that strudel has significant popularity in southern Italy, thanks to its Turkish and Arab roots in the original recipe. What's your deal with this arrogant, nationalistic stance? No wonder we still have wars in 2024 with attitudes like yours. Maybe you should take a step back, chill out, and try embracing a broader perspective on life!
@@marinobombini8245 Strudelw as introduced by the austro-hungarian empire, not the ottomans. the ottomans introduced baklava in the balkans and the austrians turned that into strudel.. that's why it is italy and the world. if it weren't for the austrians, there would just be baklava and no strudel, perhaps you should take that perspective into account! agree to disagree
I'm dying to try this pie recipe but will probably make a paste with flour and butter. Add the sugar and water and bring to a boil. Simmer, then remove from heat and add the rest of the filling. This would help hold the filling together when you cut the pie. I would also love to know more about your oven.
As a german living in the US, i like both. I grew up with strudel, and was introduced to apple pie once I moved here. They are vastly different for sure, but both are really tasty 😊❤
So I guess I could tell you my secret to keeping the filling inside the pie, but…nope, it my secret forever 😂. The butter needs to be frozen and grated into the flour though(use a pastry cutter, not your hands, the hands melt the butter too much at this point)plus you need a bit of cold shortening to stabilize the dough. Keeping all the ingredients very cold is the key to the best flaky pie crust. Ice water is a must for sure. I even put my measured flour in the fridge before I start, while making the filling. A filling of apples, spices, sugar, lemon, and flour or cornstarch for a thickener. Use a firmer apple. Like The one in the video, that doesn’t mush up. I have been precooking the apples just a bit. I find it makes the pie more flavorful and more juicy( but thick). A big key is how the apples are put in the crust. You want to layer them so you don’t have big gaps between them, it holds the pie together 😉 Anyway, that’s a basic idea. Not giving away all of my secrets. 😊. I love your videos so much. I look forward to them every Sunday. This time with you in Italy has been absolutely amazing and a real joy. Thank you for all you do ❤❤
Last step is mixing the apple mixture with sugar flour combo which helps so it’s not so runny. Then after adding it to the pan dot with butter before topping with the top crust. Pierce it with a knife before you bake it.
Well, apple pie has been around before the first settlers stepped of the Mayflower, so while it may be the most poipular pie made in the US, it is not really an American thing. Apfelstrudel is certainly not Italian, but Bavarian/Tyrolean. Southeren Tyrolea was annexed by Italy following WW I, but the people still speak German, and keep their German customs.
TO CLARIFY YOUR STATEMENT: The American Continents DID NOT HAVE APPLES, BEFORE THE EUROPEANS BROUGHT THEM TO THE COLONIES. This is source of the Johnny Appleseed legend. He traveled North America specifically to plant Apple Trees to insure they would take hold and provide food. The pie becoming an American staple is a testament to how well Apples grow all across the nation. The only places that cannot grow apples is the deserts out west.
@@tichtran664 Exactly. Looking at this through a modern lense is a mistake. All these area were a bunch of of micro countries within the Holy Roman Empire for 800 years.
I have made apple pies forever. First, you slice the apples rather than chop them into cubes so that they layer. You were right about cooking down the liquid a bit and sprinkling a little four in the filling will absorb liquid as well. That way your pie will stay together. Adding raisins, I prefer the golden raisins, soaked in a little rum or bourbon and some chopped pecans or walnuts make the pie really special. You can also make just one large crust on a baking sheet, add the filling, and turn the edges over the pie leaving the center open for an Apple Galette.
You know I didn't even mention that I've never seen the apples chopped that way in a pie either. I always slice them. Not that I make a lot of apple pies, they are my least favorite pie, but I slice mine and do almost exactly what you say. I just don't cook them. I add a teaspoon of bourbon, juice of a lemon, and a couple teaspoons of flour. Dot the top with butter then put on the crust. The apples always give off enough water to cook themselves and with the butter and flour make a binder. I usually make lemon and chocolate chess, pecan and sweet potato. I only bake for holidays.
Apple pie was invented in Britain in the 1300s. Strudel is an Austrian dessert and probably entered Italian cuisine due to the fact that, at one point in history, various areas of Italy were under Austrian dominion.
Since you brought it up - Südtirol was annexed by Italy from a defeated Austria after WWI. It had been a part of the Holy Roman Empire and then the Austrian House of Habsburg since 1363. For about 10 years it was a part of the Napoleonic (French) Kingdom of Italy and returned to Austria after Napoleon's defeat. (An extremely brief and highly summarized overview.) I am not a historian.
As soon as you asked Eva to make extra filling I thought ... pie! Great idea and with so much less sugar than my versionj. Maybe try a crumb crust (then you get TWO pies)?
A good apple Strudel is better than any apple pie. It has an extraordinary aroma. Then served warm with some vanilla ice cream, it's simply delicious !
Hello Harper! I've an apple pie recipe that will far surpass the apple strudel of Eva's. Actually it is a Apple/Cherry pie! However you can use Eva's recipe for the crust that she makes for the strudel. but I use 4 Granny Smith apples (Jonathan or McIntosh will do as well) peeled cored sliced and 1 can of cherry pie filling! combine and sift over the apples 1/2 cup brown sugar,1 Tbsp.cinnamon, 1/8 tsp salt, 1/8 tsp Nutmeg 1 Tbsp. corn starch, . Then take you can of cherry pie filling and add and mix int the apples! pour into your pie crust dot with butter or Margarine, put your top crust over and meld the 2 crusts together. Make lits for venting the pie. VERY IMPORTANT MIX 1 tsp. of sugar with 1 tsp of ground cinnamon then sprinkle that over the top of the pie. Then put into a hot 450F degree oven for 10-12 min. then reduce the heat to 350-375 F for about 50-55 min. until the pie is boiling! Let cool and enjoy!😀
You should get your History together. South Tirol is not Italy but italian occupied Austria. The people there therefore are not Italians but Austrians living under italian rule. Calling them "Italian" may get you beheaded or worse in Tirol. Also Strudel is from Vienna.
The land was given to Italy in exchange for support during the war. The people there today are Italian citizens. Perhaps they can just call themselves Tirolian-Italian like Italian-Americans do instead of threatening to behead people. Just a thought.
What support? Italy betrayed us in 2 Wars. They took the land with force and no Italian would go to live there unlass the fascits hadn´t made the go there. Unfortunately the american president Wilson was not interested which people lived there. The italians tried the same thinfg in Carinthia but only suceeded with a small part of the land they wanted. Also: They dont call themseves italians in any way and calling them italians is a very good way to receive a beating (Try telling some irish folk that they are english, comparable results. @@chrismazz75
I love Apfelstrudel. Yummy! Hi Harper, maybe you need to slice the apples and not cut them in cubes, compose the inside in layers of apple, egg and vanilla. Then cover the pie.
As an Austria, bravo Eva. But the nuts are new to me. Fun fact, my grandmother always said: if you can read a newspaper under the dough it's thin enough ;)
When blending in the butter, you use what is called a pastry blender. It is several parallel knives with a handle. Kind of like a mezza luna with several blades. The procedure is called cutting in the butter. In my apple pie, I put a little arrow root to make the filling thicker. Love the recipe.
Help me make my dream pie a reality! What did I do wrong? 😅
Nothing, it looks good! If you want it to hold together better get a mix of apples with one that cooks down rather than retains it's shape.
Mix in a teaspoon of flour, minute tapioca, or rice flour into the filling to absorb juices that come out as the apples cook. Finally be patient and wait a half or so out of hte oven to let the filling firm up before cutting the pie.
Use a tsp of lemon juice in your pie crust water and you don't have to be afraid to work your dough because it won't develop gluten and become tough. Then you don't need to do the ice water and all that stuff. For some reason this professional pastry chef trick hasn't worked its way down to TH-cam cooks yet. Also, to avoid the filling falling out, you have to let it cool down and the pectin set up and hold it all together.
Ok, so the key is in the filling- you need the filling to be liquid enough that it will cook, then solidify when the pie cools enough. The crust could be improved, but let me give you my filling:
1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1/4 cup water
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer until color and consistency changes. Pour this over your apples and whatnot after you've added them to the pie dish, then place the cover. Also, I like to do a lattice instead of a solid crust- it's more forgiving and people are going to break the crust anyway, so it just becomes a feature.
Figured I might as well add my crust recipe. It uses Apple Cider Vinegar and it's fantastic.
INGREDIENTS:
2 1/2 cups all-purpose flour
1 cup unsalted butter - chilled, cut into
tablespoon-size pieces
1/2 teaspoon salt
7 tablespoons ice water
1 tablespoon cider vinegar
DIRECTIONS:
1. Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
2. Stir water and vinegar in a small bowl.
3. Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
4. Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
5. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
*Sorry all the measurements are in Imperial.
As an Austrian, I need to comment on this recipe:
- Raisins need to be soaked in Strohrum/Inländerrum (not any other rum). Don't use rum aroma.
- Breadcrumbs need to be roasted in butter and mixed with the filling
- The dough was way to thick. In Austria, we say that the dough needs to be so thin that you can read a newspaper through the dough.
- Dough needs to be drizzled with liquid butter before putting the filling on it. This makes the layers of dough crispy during baking.
- My mother sprinkles some semolina on the dough before adding the filling to absorb the liquid from the apples during baking.
- Roll the dough with the filling with the cloth.
I used to work for a hotel baker. Pie crust ingredients need to be really cold. Freeze the butter and flour, then grate the butter on a medium grater, and mix it with the flour. Mix it by cutting the butter in with two butter knives. Add whatever salt and sugar you want. Add a bit of ice water (with a touch of yellow food color if you want) until you can fold it a few times and it will just barely hold together. Then give it to Eva so she can roll it out properly. 😉
Oh, and I usually use about half butter and half lard. Otherwise I think it's just a bit too much butter flavor.
Recently I've been trying my hands on making pies. They turned alright, still experimenting with ratios. So what kind of lard do you use? We have homemade pork lard. Also do you chill it like butter? And how do you make the crust crumbly? The few times it was decently crumbly I had it covered with alu foil and just towards the end uncovered it for some color.
When is Eva available to visit each of our homes to roll our pie crusts? May I have dibs on Sun 15 October at 11 am?
That's the professional way to get the best result. I use 3/4 butter and 1/4 lard but unfortunately am one of those people who has really warm hands all the time so try to touch the flour mix as little as possible. Thanks for these great tips.
That’s the way my mother taught me, but with half butter and half Crisco. To over mix it was the greatest sin. Mix it just enough for it to barely hold together.
Let it warm up and flour the hell out of it. It always cracks a bit from my experience. (Bruce)
My mother would have added a little flour to the uncooked apple mix and she would have dotted the apples with butter chunks before putting the top crust on the pie. Delicious!
Another excellent episode in the ongoing saga of Eva and Harper.
Same, this is how I was taught.
Toss the uncooked apple slices in flour and spices and then dot the top of the filled pie (prior to placing the top layer of dough) with butter slices.
Cook until the pie bubbles through the slots.
I don’t see why the strudel mix couldn’t work the same way, if the juice was retained and added back in, and if flour and butter were added.
exactly what I came here to say.
Yup, the flour thickens the apple juices.
Right, flour plus butter, where have I seen that used before? 🤔
Yes, I always make my pie with uncooked apples (6-7 med. size apples). I add a little lemon juice to the apple slices like Eva did. Then I combine 2/3 C sugar (can use less but I use this much for tart apples like GS), 1/4 C flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt. I combine the mixture with the apples to coat and then dump into the bottom crust. I like to dot mine with butter and sprinkle just a bit of brown sugar on top of the filling. Then I place on the top crust. It usually takes about an hour to bake like you said until the pie bubbles through the slots a bit and the crust is golden brown.
I’m Canadian and from a German family and the best strudel in the world is in Vienna, hands down, no debate! It’s an Austrian desert, and something everyone should try if they get a chance. But it was fun watching you make your versions, and I’m sure they are delicious. Happy Thanksgiving from Canada!
Thank you for the compliment and kind regards from Vienna! 😁👍
Do you have a favorite in Vienna? I need another excuse to go. :)
If we are talking technicalities. We have talk facts.. the Turkish introduced Backlava to the Austria. In 1453ish then the austrian put different fillings.. that’s how that was made. Thank you. But if Italians or whomever made it is always still debated and it. Doesn’t matter really
@@rockincoffeeexactly, I just posted that the Turks brought thin layered pastry during the Ottoman Empire. The Austria-Hungarians inspired by it made it their own. This is the first time hearing about Italian strudel,
@@tongyeong Yes. And the history of Trentino-Alto Adige region of Italy is very intertwined with the history of Austria and the Hapsburg Empire.
My grandmother, who was Hungarian, made strudel all the time. This episode makes me feel good 😊
For the Strudel dough…when you roll it out and put it on a tea towel…brush it with some melted butter and let it rest for one/two minutes. Then stretch the dough as thin as possible. The butter makes it way easier. In Austria they say that you have to be able to either read a love letter or a newspaper through it.
And for the breadcrumbs…roast them in butter before putting them on the dough.
More butter ….. I’m in !
😊❤😊
Just a heads up to Harper, in order to avoid all the filling falling out of the pie, you need to let the pie rest a few hours before cutting into it.
That, and not draining the apples so much -- the pectin in the juice helps keep it all together. And, making slices that layer like long stone slabs in an old wall.
Nothing in this world would convince me to not eat a Strudel while it’s still warm
@@KaiaKookingof course its the best....combined with good vanilla ice. But its much easier to cut a slice of hot Strudel than one of a hot pie
this is very true. adding a little cornstarch will also help the pectin set firmly.
and Harper....give up the promotional ads for fine art. Eva makes some of the finest art in the world...and it's priceless
The struedel crust recipe is exactly the same crust my mom made her pies with. Try that for your pie crust. Mom was Italian Dad was German. This made me smile!
I love love strudel.. in my country we use grated apples. Always mesmerised by Eva and her cooking skills and how can she be sooo humble???
❤❤❤ I love that you’re talking about the Italian Austrian border area.. my bisnonna came from Peaio in the Cadore region (Belluno, Veneto), she was Ladin. My distant cousin is Italo Marchioni, who invented the ice cream cone.
My family is from Cagno in the Trentino Alto Adige. Right over the Alps is Austria. My Italian mom made the best strudel!
My paternal grandparents were both first generation American, and both of their parents were from Termini Imerese, Sicily. When my grandma made cannoli, she would put the cannoli filling into sugar cones, dipping the tops into the green colored nuts. She did it that way because she didn't want to drive all the way to the Italian neighborhood to buy cannoli shells, and didn't have time to make them herself, so she was Americanizing her cannoli instead.
- But maybe she wasn't Americanizing it too much if ice cream cones were invented by an Italian. 😍🇮🇹
What's a "bisnonna"?
@@cookasaurus_rex great grandmother
@@chrismazz75 Do you use the same word for both maternal and paternal great grandmothers?
I am czech and we have this here fairly often, as a direct result of our great deal of German historical influence. A great dessert, for sure, one of the many Grandma classics I've been introduced to as a kid.
As a baker, I learned a long time ago that the best pie dough is in weight 3-2-1 Three parts AP flour, 2 parts shortening (or lard, my favorite) and 1 part ice water. For a double crust pie, I use 12 oz. AP flour, 8 oz. shortening, 4 oz. water + salt to taste (½ oz.). You can multiply this out and get the same results. I have used this formula to make 75 crusts at once, by hand. I weigh the dough at 12 oz. for a single crust. For my apple pie, I use Golden delicious apples. They don't cook to mush and they don't stay hard. They hold their shape when they are baked. Simply add the juice of ½ a lemon. The filling: 9 C. apples, peeled, cored and sliced, ¾ C. Sugar, 2 Tbsp. Flour, 2 tsp. Cinnamon, ¼ tsp. Salt. Combine all ingredients and place immediately in bottom crust. Moisten the top edge with water. Dot top with about 2 Tbsp. Butter. Add top crust. Crimp edge. Moisten the top with water. Sprinkle with sugar. Cut vents in top. Bake at 375º 50 - 60 minutes. The top should be golden brown and the juices should bubble from the vents. I used to bake these for Thanksgiving at home. They were my best seller. Good luck! Love your videos! Wish I could post a picture for you.
3-2-1 pie dough never fails.
Lard makes it flaky, but it also makes it taste gross, and does not have the great after-taste of butter.
@nonenoneonenonenone Lard "makes it taste gross"? Maybe you've been using garbage lard from the grocery stores. They add preservatives to that. Try fresh lard from a local farmer.
This is mom's pie crust recipe from her great grandmother :D Now you can make good crust for pies :D 1cup AP FLOUR
1 cup cake flour
1teaspoon salt
Put in food processor and mix it with a few pulses
3 tablespoons of cold lard or crisco and pulse 2 x for 3-4 seconds
13 tablespoons of cold butter and pulse until it looks like coarse meal. Usually 5-10 pulses.
Add 9 tablespoons of liquid. One at a time. Pulse until it just comes together when you squeeze it between your fingers. I add 1 teaspoon of vinegar to 3/4 c water. To help reduce the gluten. Put it in a bag and form it together and rest for a couple of hours to 3 days. You can also freeze it.
After it rests roll out dough. Don't stretch it to fit the pan it will shrink when you cook it
Hi, Austrian-American here.
For the strudel I second the comment on the dough being so thin that you can read through it. That’s what’s my Austrian grandma also would say.
As for the filling, I would add a little water to the filling in the pot and then thicken it with cornstarch slurry. ❤
I also learned it like this in (Austrian) culinary school. when we could read the newspaper (or the vanilla sugar sachets) through the dough, it was ready
You can "cut" the butter into the dry ingredients using 2 knives, one in each hand. You hold the knives so they cross, with the blades vertical and parallel, and cut through the mixture pulling the knives away from each other to the edges of the bowl. Repeat, rotating the bowl a bit sometimes, until all the butter is cut into crumbles. That's the OG pre-Cuisinart method and it keeps the butter colder than using hands. ❤
Ah, that sounds like a better way to do it. Thanks for the tip!
You also don't need to do it with real knives if you fear cutting yourself. You can buy baking tools that look like a hand sized rectangle made of steel or plastic that are made just for that. They are also very usefull for picking up christmas cookies after cuting them out with a cookie cutter.
@@misss7777 I'm pretty sure you're supposed to hold the knives in one hand between the knuckles, check in old Joy of Cooking. You could possibly mince the butter beforehand to speed up the process.
Rather than adding rum extract, why not soak the raisins in rum? Then, your post-cooking cocktail has a beautiful base of rum-raisin flavor!😊
Spiced rum would be fantastic!
That's what we do it. But you have to soak more of them, since they disappear rapidly...
@@fifi23o5 🤣 It's amazing how they just seem to dissolve...
That, indeed, rocks.
Harper for apple pie you add some cornstarch to thicken the juice from the apples.
I always skip that myself. I layer lots of apple.
Yes...some cornstarch to coat the apples would help. Thar bring said, both those desserts looked delicious.
But the amaretti cookies should soak the juices.
This kinda reminds me of an early apple pie that Max Miller on Tasting History did. He’s researched several medieval recipes and early American ones as well. There’s so many variations I don’t think you can go wrong.
❤ Eva’s hair is so beautiful!
I love apple pie. My grandmother taught me how to make the crust. She used cold shortening (Crisco) for the fat and cut it into the flour with two bread knives in a scissor motion (I use a pastry cutter and butter). This prevents the fat from warming up too much with your hands. I always add corn starch to fruit pies because it turns the juices into a lovely sauce. Before adding the top crust, dot the filling with little tabs of butter. I cant wait to try strudel!
My parents are both second generation German Americans. Mother would have been impressed with your "strudel" pie. It really looked yummy.
Harper, Try frozen butter and grating it with a cheese grater into the flour. This way you don't have to handle it too much with warm hands. 😊 You guys are just the best! ❤
Thanks for the tip!
The butter melts while you are holding it unless you wear oven mitts or something, or hold it with a towel, it's quite tricky.
@@PastaGrammar Use-a the mezzaluna to cut the butter in-a.
For a traditional American Apple pie you use Grannie Smith because they bake better, you mix the sugar/cinnamon/flour in the raw uncooked apple and put them into the pie between the two pie crusts with dots of butter on the apple before sealing and bake. That juice cooked down in the pie and what makes the pie so yummy! 😊 I am going to have to try the strudel. I had a Jewish co worker who used to use vanilla bean ice cream in her strudel dough and it was amazing! Was excited to see this video.
You guys live in Tuscon AZ? I'm in Casa Grande AZ and just started fallowing your channel. When you said in another video that you were in the middle of the desert, it got me thinking. How wonderful! I hope to run into you two one of these days. My husband has been watching TH-cam for years and I never could get into it. But I love cooking/baking and absolutely fell in love with your videos. My husband is from Mexico and I was born and raised in CA. We're complete opposites but mesh together very well. He taught me how to cook the cuisine he grew up with and I find a similarity in your guys story as well. Growing up in the USA, we have a very bland and ordinary cuisine, nothing to brag about, in my opinion. I'm so greatful that I met my husband and he was able to have the patience to teach me his cuisine. I will never go back to making meals the way most Americans do because homemade and real ingredients is the key to a delicious and healthy meal
my grandma used to say that the strudel dough is ready when you can read the newspaper through it 😆
oh, by the way... you gotta soak the raisins in water AND grappa!!
Cheers from the eastern Alps 😘
Listening to you two plan Thanksgiving has me hungry 😋
To get more of a jammy pie mixture that holds together, you want those juices that came from the pan. Also the addition of coating the fruit with corn starch. I always put dabs of butter on top of the apples before adding a lattice upper crust.
Now that is inspirational! I've made streudel and apple pies but never have I ever thought of putting the streusel filling in a pie - wow!!! Can smell and taste it already. It's going to be my go to pie for winter. Thanks to you both once again! Take care.
Complimenti Eva, mi hai fatto ricordare quando da ragazzo in pasticceria imparavo a fare questo dolce, oltre a tanti altri.
Grazie! I'm a long term fan, and your pie is beautiful, as is that amazing strudel. Today was the 2nd time I've baked your Sicilian Orange Cake, it's a total hit in our home! Your pie, has totally inspired me. Happy Canadian Thanksgiving, from my home in Toronto, to your exquisite kitchen. I am a senior, and regrettably unable to support you, beyond likes and saves and shares. Bravo!
My husband is the pie maker. He's off to pick up amaretti cookies. He say your pie looked fantastic but you do need to cool it before cutting. That helps a lot with the falling apart.
A couple of points
1. The crust. I don't use a food processor. I use a pastry blender to mix the flour into the shortening (butter, lard, or Crisco). If I don't have a pastry blender, I use a pair of knives and I cut the shortening into the flour until it looks like a bunch of small white peas. Doing it this way is a much slower process but it's functionally the same thing that happens with a pastry blender.
2. Harper made a comment about cooking the apples in juice or fluid so that it becomes syrup. I use a mixture of flour, sugar, and cinnamon to coat the apples. During the baking process, the apples sweat out juice and the flour thickens it. The sugar and cinnamon provide sweetness and spice. I tend to use a tart apple (Pippin or Granny Smith) because they hold their shape better during baking and the tartness offsets the sugar and cinnamon.
Harper…you did a great job!!! Kudos to you!
First my Recipe calls for 2 Tablespoons flour mixed into the Apple mixture. My secret is to add cereal (corn flakes, frosted flakes, honey nut Cheerios) in a single layer over the bottom crust. This takes in the Apple juices and holds them in the bottom. No one ever notices the cereal its just part of the pie. But I'm thinking Amaretto cookie crumbles would really make it awesome!!! Enjoy!! I Love your channel!! 😊
Interesting! Yeah, that's exactly what the bread crumbs and Amaretti do in the strudel
If rolling strudel is difficult, and a pie crust is too flaky, (I dunno how that’s even possible - nom nom nom), you could always try a crostata or apple pie bars. Use the same filling (you could also use pears or plums if apples aren’t your thing - then it becomes a little less Italian and more of a German or Alsace recipe) and same crust, but mix the Amoretti cookies, a little flour, and nuts (Pine, Hazelnuts, Walnuts, Pecans) either as a mixture or use one that you like, to make a crumble. Roll the dough out in the shape of the dessert you wish to make. If making bars, lay the dough into on to a cookie sheet, flute the edges, tumble the filling in, top with crumble, and bake. The filling’s really heavy, so that’s why the pie crust flaked out when it was sliced. Not always a bad thing, though! Yeah, you eat with your eyes, but it all goes to the same place! If it’s delicious and comforting, that’s what leaves your heart and stomach full!
Both options looked amazing. I do love a good flakey pie crust though so that would probably be my fave. Serving it with the Gelato yum! 😋
You know whats funny? The Strudel Harper made actually exists. I am from Merano (South Tyrol) and we mak
e 2 kinds of Strudel. The one Eva made, and one with the dough Harper made (+1 egg yolk) which is called "Mürbteigstrudel". The best Strudels in my opinion are made in Vienna, where the dough is the thinnest you can find.
I agree, my mum always made the Studel with "Mürbteig", pasta frolla in italian or shortcrust in english.
No kidding!
Yes, but in our hearts it'll always be known as Harperstrudelpie
@@gerhardschneider7506 in southern styria they make Strudel with Mürbteig and call it "Apfelschlangl" (snake made with apples)
Jo hel sog i a. Mürbteig isch viel bessor ;)
Thank you so much for showing how to make the Strudel! Harper is finally doing the fork movement like Ewa which indicates the deliciousness of the food! Love it!
I put on my pie-maker apron and thought: there's not enough binder in that there strudel pie filling. To make a cuttable slice, your need either a syrupy glaze (apple and peach pie) a custard (pumpkin or key lime) and you can get all kinds of gelling with just sugar and flavourings (pecan pie and French silk chocolate pie). I suggest dissolving a teaspoon or two of corn starch into the lemon juice and dotting a tablespoon of butter over the filling. The starch slurry and a tiny bit of moisture from the butter should help the ingredients hold together. As to the crust - don't change a thing! Your crust ended up looking exactly like Aunt Vivian's pies which were fabulous. Flavor should ALWAYS trump the photo op!
My grandma would add the lemon juice and a couple of teaspoons of flour to the apple mix. They could have used a spoonful of the rum that would have been delish. Then she dotted the top with butter before she put on the top crust. It was always wonderful.
@@ttjohns4821 Yes! Excellent old-fashioned recipe tips. I picked mine up from my Aunt Vivian (originally from Alabama born 1930).
My grandma made here apple pie like you mentioned earlie in the vid, cooking the apples down to form the syrup. Then later sliced the apples thinly to place over the filling before the dough. She made it to where the filling was at the top of the pie tin. Oh, and her bottom dough thick, about a quarter inch and the top was thin with the vent slits. Used eggwash over the top and added sifted brown suger.
Let it cool in the fridge before serving.
I love the filling creation Eva made and will give that a try made! Love you guys!
Wow! This looks amazing! I really need to find the cookies and I'll make this for sure!!! 🍎💖👩🍳
Regarding Harper's pie crust technique, don't mix the butter and flour with your hands. The colder you can keep the butter the better the result. The heat from your hands does not help.
For those inexperienced with cooking with apples, be sure to choose an apple variety that is appropriate for cooking. There are several apple varieties that are just for fresh eating, as they will turn to applesauce if cooked. But even those are not used for applesauce, LODI is a sour apple that is used to make applesauce
In America if you are buying from a grocery store we would use a Granny Smith. When I was a kid we used apples from our tree and my grandma called them "cooking apples". lol That's all I know. It needs to be tart.
The videos that you add as you are showing us the recipe are so hilarious!
Harper making friends everywhere with his pie 😂😂😂 it looks really delicious!
Key to pie crust “keep it cold and don’t over knead it” freeze the butter and grate it into the cold flour, and if your having trouble with crumbly dough it needed only a touch more water. Cornstarch, arrow root or xanthan gum will thicken your filling to help keep it together a little better.
Ava, Harper. I don't even like apple desserts and this looks fantastic!
Hello Harper and Eva! I love your channel.
My 2 cents for your apple pie recipe would be to add a couple more teaspoons of cold water and a 1/4 cup of flour mixed into the apple mixture to thicken. Also, after baking, I would let the pie cool down so that the thickener can set.
Happy baking!
Never try Tarte Tatin. It will ruin Strudel for you.
I totally agree
Never
wonderful attempt there, harper, and thank you definitely, Eva, for helping him. If you are not using a food processor, you can use a tool called a pastry cutter. Looks like some wires on a handle. You can use it to cut the butter into the flour. also, most of my pies have half lard and half butter to keep them more tender and flaky at the same time. This might be good at home, a place to put studrel in as Octoberfest is now. A simple way to update that apple pie is by adding caramel from the juices of the apples and the raisins. Mix it and cool it down, and then fill the lined pie (with the similar recipe I posted about lard/butter), and boom, it'll be an even tastier strudel pie. Thanks again, pasta grammar, for leading me in a new direction.
My Austrian Oma always said you have to stretch the strudel dough so thin that you can read a love letter through it ❤- I stretched it one time so thin it fit like a tablecloth hanging over the sides lol - after watching this - I may just have to try if I can still make it 🤔I never find flour that’s fine like in Austria- oh this looks so yumm
Harper, I agree with you 10,000% about apple strudel. My grandmother made both apple pie and strudel, and the strudel always went before the apple pie. I also LOVE taking the strudel filling and heating it in a pan until the sugar melts and thickens, then pour it over vanilla ice cream...OH MY
They both look yummy! I think for the pie if the apples were sliced in quarters and then slice each quarter into 3 or 4, instead of the chunk style for strudel, it will slice better. The crust probably needed a bit more hydration. I probably could have eaten the apples straight out of the bowl like Eva said, lol. Very nice video.
both the pie and the strudel look phenomenal! Will make both. And, Harper, thank you separately for finally making the pie without the thickening (sickening too) starch or flour mixed inside the filling. Yes, the pie is crumbly, but to me this is the only texture allowed!
I love Apfelstrudel (and Topfenstrudel too) 😋. Harper's apple pie looks almost 100% like the one my mother used to make - its dough was also very crumbly, and I always preferred it to the "normal" one because it was less solid and more like Streusel (crumbles). For my taste, I would reduce the amount of cinnamon and add a little bit of nutmeg. Anyway - tomorrow I will buy a bag of apples and make an apple crumble pie (unfortunately I have to wait until tomorrow because it is Sunday and the shops are closed). Thanks for another great video 💖💖
I sprinkle the filling with flour before adding to the crust , it thickens the filling when baking, I have no doubt harpers pie tasted delicious, Eva's baking skills shine again, a young woman with an old soul , rome new york
Not enough water in the pie dough. Also sprinkle water all around dough, not pour in the middle. Add water in small increments and test. As soon as the dough comes together well, stop. When cutting in the butter, use only fingertips and work quickly - you don't want the butter to melt. Also you don't want to "mix" the butter and flour, you want to rub the flour and butter together between your fingertips. If you are not good with that you can do it with 2 knives or buy a pastry cutter. Ensure no grain of flour remains uncoated prior to adding water.
Don't add flour when rolling the dough! I usually roll between 2 sheets of parchment paper. I also like to sift some cloves or cinnamon into the flour before adding other ingredients.
In earlier times, apple pie was a savoury served for lunch with good aged cheddar and not a dessert. If doing that perfume apples with ground coriander and lemon zest (if available) rather than cinnamon and skip the cookies (sorry). But you can sift some turmeric into the flour or soak some saffron in the water and strain before adding to the dough. Also, greatly reduce sugar. You may add walnuts or pecans instead of pine nuts if you like. Buon appetito!
Make this as a hand pie! It will all stay together in a neat envelope of pie dough. If I were to make it this way, I would chop the apples a bit smaller and toss the fruit mixture in honey and vanilla bean paste. Can't wait to try it!
Strudel is Austrian. The oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library
You are right, but also in that time Austria was much bigger (parts that are now Italian were Austrian). So many receipes are still on both border sites. But the best is definitively from Vienna
Exactly - there is absolutely no debate about the Strudel not coming from Austria 😄
Strudel is very Central European. My Hungarian grandmother called it Retes
Strudel predates the first written recipe. 100% guarantee it was being made in country homes long before some official educated person could afford to write and publish it.
Finger technique interesting ! Basically correct but maybe try to lift your hands up and rub the fat and flour between your finger TIPS and thumb showering down until the mixture resembles fine breadcrumbs. Then add iced water ( 1 teaspoon per 1 ounce of flour ) and toss it around with the tip of a cooks knife ( round end) as it begins to get more clumpsy 😂 then use your hand to form a dough ball. You may need a spoonful more or less depending on the flour. Don’t knead the dough ( it’s not bread ) rest it ( please no cling film ) then allow it back to room temperature before you roll it out. Very aged person method ( taught by even more aged person ) pre machinery style. Wonderful show. A great delight and an achievement to be proud of. Thankyou for much joy.
Flavorwise, this looks amazing. I'm Californian but learned my love of baking from my South Carolinian grandmother and from living France for many years. I have never understood American Apple Pie with chunks and they are way too sweet! My approach to this would be from a French angle...Your crust looks perfect and obviously tasted great. I'm thinking to try this recipe like a tarte tatin by slicing the apples in quarters and creating an 'upside down' kind of pie. Or, the galette style with layers of thin slices with the raisons and cookie crumbles...The dumpling style of crust might also be really good with this filling for individual pockets of fabulousness. Yum! I imagine that any of these styles would hold together and eliminate the 'apple avalanche' issue that is the American Apple Pie. You guys are awesome! Bon Appétit!
If you want to use strudel stuffing for apple pie, you can slice apples bigger and thinner so they can have similar shape like wide pie crust, so layers of layers apples on top of the pie crust will not crumble as much when you slice it. And also adding a little bit corn starch may glue the stuffing. It is a great recipe if you want to surprise your guests with a little bit twist.
OK Harper, your pie crust mixture was not mixed enough, it needs to be like breadcrumbs, then add more water than you did, it will be softer and easier to roll. Roll it out, rotating the dough as you go until it is only slightly bigger than the dish (that way there is less waste), prick the bottom with a fork, then sprinkle a thin layer of Arrowroot/Cornstarch, add the apple mixture, another sprinkle of starch (this turns the juices nice & thick). Wet the edge of the dough before you add the top, then crimp like you did, or use a fork. But you did pretty well for a first-timer!
It's funny because as Italian I really like apple pie (I don't know if the recipe that I use is 100% correct, but it's not too sweet), but I don't like strudel. My parents, on the other hand, really love strudel, my mom likes to soak the resins in water and rum/grappa or similar booze 😂
BTW In all my sweet recipe with apples I prefer/like to use fuji or pink lady apples 'cause they keep their consistency after being cooked and are a little acidic
Pink lady tastes like rose water and is a tad sickly.
I love this! I lived in Germany for 10 years and love me some strudel! But you should make this as a pocket pie, lots of small pocket pies! I wonder if it would mess up the crust-to-filling ratio.
Look up Alton Brown's pie crust recipe, you can use a pastry cutter, or a fork, or put it in a stand mixer. It's nearly foolproof! I use it all the time for making chicken pot pie and other things. We're real pie-heads here, so we will be trying it with Eva's strudel filling!
They both look absolutely incredible!!!
Strudel being Italian is just as debated as American apple pie being Dutch
I think the word Dutch for apple pie comes from Pennsylvania Dutch
Appeltaart
Dutch appeltaart is delicious!
@@stephaniejaniczekssmugglerscanthere is an entire country filled with peope who are called Dutch. And its not Dutchland 😂
@@stephaniejaniczekssmugglerscan amish
Looks delicious! The only thing I would change is adding the rum extract to the water used to soak the raisins.
I think that you've become a sponge Harper and you're gradually soaking up Eva's gift for cooking!! All you have to do now is perfect it!! Both of those look amazing...
Ok Eva's strudel a lot more than the pie but Hey!!😅❤
Beautiful Harper, (Eva) BOTH CREATIONS ARE WONDERFUL!😘👍🏻
Cool the apple pie to room temperature and chill it for 10 minutes. Then cut three slices and remove the middle. Cutting three slices allows the slices to move to cleanly remove from the pie pan.
Beautiful strudel. I can't wait to try for the holidays
Eva doesn't like butter ???? What ??? I challenge you guys to try Kouign Aman -- it's from home -- and tell me you don't like butter after THAT calorie bomb.
Ps...you don't have to refrigerate the dough for the pie crusts. You just mix and roll out between wax paper. 😊😊😊 And sugar in the dough is optional. What browns the dough is the milk brushed on the top makes the crust brown. 🍏🍏🍏
For apple pie, fill with the seasoned sweetened apples, don’t cook or drain first. Add a smidge of cornstarch to help it set up better. But the natural pectin in apples helps set it up.
Pie crust(2 crust pie): 2 c flour, 1 cup shortening, 1/8 teaspoon salt, 2 or 3 Tablespoons sugar, ice water. Mix dry ingredients together, cut in the shortening until about pea sized, add ice water until it comes together in a solid mass (not wet or slippery). Divide in half(if you wish not quite in half as the bottom will need to be a little bigger then the top) and roll out to fit your pie plate. Transfer to pie plate add filling. Top with other rolled out dough. Seal edges. If you wish, either spray top with a little water or you can brush with egg and then sprinkle with sugar. Regular sugar works fine but I prefer to use sanding sugar, a coarse grain sugar. Any coarse grain sugar will work. Although you can get it in colors, I prefer the kind that is white like regular sugar. The sugar in the crust is omitted when using savory fillings. It is not meant to make a sweet crust per se but to add a slight bit of flavor instead of just being a container for filling. The coarse sugar on top adds a slight textural element that I love. FILLING: 6-8 apples, anything you like that is good for baking but if possible, use 2-3 kinds with about half being granny smith. If you can't get 2-3 kinds that you know will not fall apart when cooked then just use all granny smith, 1 1/4 cup sugar (if you prefer it less sweet use maybe 1 cup and using dark brown sugar is perfectly acceptable), 2-3 Tablespoons water, 1/2 teaspoon cinnamon**, 1/2 teaspoon nutmeg**, 3-4 Tablespoons flour (if you don't have flour, corn starch works well but use approximately half as much mixed with a small amount of water to create a slurry. Peel and core apples and cook with the water in a heavy bottomed pan. Add spices. Once the apples are approximately half cooked, maybe 10-15 minutes add the flour (or corn starch) and mix well to thicken any released moisture. It is important that the apples used be suitable for baking. If they are not they either break down into applesauce which means a soupy pie no matter how much thickener you add (ex. McIntosh or Golden Delicious) or they won't break down at all but will be tasteless (ex. red delicious is a great raw eating apple but horrible to bake) You can add cooking(apple sauce) apples but only one per pie and you may need slightly more flour/cornstarch. If you add more again, you will get soupy. You are not making applesauce, you are making a pie. I find that using apples that are tart or at least less sweet are a good balance with the sugar. Using multiple varieties adds a little complexity to the flavor and adding the 1 applesauce apple can add a nice addition to the texture of the filling but can be a bit risky if it is too watery. I also like to cut the apples in slices that are not particularly even because I l like the textural factor and the homemade-ness of it. ****I personally love cinnamon and especially nutmeg so I general double or, more likely, triple the amounts above. Do what you prefer. I hope you are able to find a recipe that works for you. I love apple pie. It is so great to master a skill or recipe that you love. Bake in preheated 400 deg oven, after 15 min turn down to 350 deg and bake for 45 min longer.
Eva! Strudel is very much a southern italian dessert: the original recipe is turkish/arabic. In fact, my grandmother (like other nonnas from here - Puglia) used to do it during Christmas, and she put apricot/peach jam instead of sugar 😍
calling Strudel italian or southern italian is like calling pizza yamnyan because they used to make flatbread, stop it pls.
@@slXD100 what are you talking about? I said the original recipe is turkish/arabic
@@marinobombini8245 it isn't though, beause what the ottomans introduced to the austro-hungarian empire was very different than what Strudel is.
@@slXD100 Oh, seriously? Did you even bother to read what I wrote? I clearly mentioned that strudel has significant popularity in southern Italy, thanks to its Turkish and Arab roots in the original recipe. What's your deal with this arrogant, nationalistic stance? No wonder we still have wars in 2024 with attitudes like yours. Maybe you should take a step back, chill out, and try embracing a broader perspective on life!
@@marinobombini8245 Strudelw as introduced by the austro-hungarian empire, not the ottomans. the ottomans introduced baklava in the balkans and the austrians turned that into strudel.. that's why it is italy and the world. if it weren't for the austrians, there would just be baklava and no strudel, perhaps you should take that perspective into account! agree to disagree
I'm dying to try this pie recipe but will probably make a paste with flour and butter. Add the sugar and water and bring to a boil. Simmer, then remove from heat and add the rest of the filling. This would help hold the filling together when you cut the pie. I would also love to know more about your oven.
soak your raisins in the rum (more intens flavour in my humble opinion)
In fact, many do so !
And remember -- one for the chef, one for the pot. :)
corn starch is added to thicken the apple liquid or juice. You can mix in the cold butter cubes with two forks.
You could just soak the raisins in real brown rum ahead of time and then use them in the recipe. That way you don't need the artificial aroma.
As a german living in the US, i like both. I grew up with strudel, and was introduced to apple pie once I moved here. They are vastly different for sure, but both are really tasty 😊❤
So I guess I could tell you my secret to keeping the filling inside the pie, but…nope, it my secret forever 😂.
The butter needs to be frozen and grated into the flour though(use a pastry cutter, not your hands, the hands melt the butter too much at this point)plus you need a bit of cold shortening to stabilize the dough. Keeping all the ingredients very cold is the key to the best flaky pie crust. Ice water is a must for sure. I even put my measured flour in the fridge before I start, while making the filling. A filling of apples, spices, sugar, lemon, and flour or cornstarch for a thickener. Use a firmer apple. Like The one in the video, that doesn’t mush up.
I have been precooking the apples just a bit. I find it makes the pie more flavorful and more juicy( but thick). A big key is how the apples are put in the crust. You want to layer them so you don’t have big gaps between them, it holds the pie together 😉
Anyway, that’s a basic idea. Not giving away all of my secrets. 😊. I love your videos so much. I look forward to them every Sunday. This time with you in Italy has been absolutely amazing and a real joy. Thank you for all you do ❤❤
Make the dough with:
- 1 kg flour
- 600 gr sugar
- 400 gr butter
- 4 eggs
This one has actually won awards.
Last step is mixing the apple mixture with sugar flour combo which helps so it’s not so runny.
Then after adding it to the pan dot with butter before topping with the top crust. Pierce it with a knife before you bake it.
Well, apple pie has been around before the first settlers stepped of the Mayflower, so while it may be the most poipular pie made in the US, it is not really an American thing. Apfelstrudel is certainly not Italian, but Bavarian/Tyrolean. Southeren Tyrolea was annexed by Italy following WW I, but the people still speak German, and keep their German customs.
TO CLARIFY YOUR STATEMENT: The American Continents DID NOT HAVE APPLES, BEFORE THE EUROPEANS BROUGHT THEM TO THE COLONIES. This is source of the Johnny Appleseed legend. He traveled North America specifically to plant Apple Trees to insure they would take hold and provide food.
The pie becoming an American staple is a testament to how well Apples grow all across the nation. The only places that cannot grow apples is the deserts out west.
If annexed by Italy THEN it is Italian.
There certainly NO Germany or Austria until 19th century or early 20th century.
@@tichtran664 Exactly. Looking at this through a modern lense is a mistake. All these area were a bunch of of micro countries within the Holy Roman Empire for 800 years.
I have made apple pies forever. First, you slice the apples rather than chop them into cubes so that they layer. You were right about cooking down the liquid a bit and sprinkling a little four in the filling will absorb liquid as well. That way your pie will stay together. Adding raisins, I prefer the golden raisins, soaked in a little rum or bourbon and some chopped pecans or walnuts make the pie really special. You can also make just one large crust on a baking sheet, add the filling, and turn the edges over the pie leaving the center open for an Apple Galette.
You know I didn't even mention that I've never seen the apples chopped that way in a pie either. I always slice them. Not that I make a lot of apple pies, they are my least favorite pie, but I slice mine and do almost exactly what you say. I just don't cook them. I add a teaspoon of bourbon, juice of a lemon, and a couple teaspoons of flour. Dot the top with butter then put on the crust. The apples always give off enough water to cook themselves and with the butter and flour make a binder. I usually make lemon and chocolate chess, pecan and sweet potato. I only bake for holidays.
Apple pie was invented in Britain in the 1300s. Strudel is an Austrian dessert and probably entered Italian cuisine due to the fact that, at one point in history, various areas of Italy were under Austrian dominion.
Since you brought it up - Südtirol was annexed by Italy from a defeated Austria after WWI. It had been a part of the Holy Roman Empire and then the Austrian House of Habsburg since 1363. For about 10 years it was a part of the Napoleonic (French) Kingdom of Italy and returned to Austria after Napoleon's defeat. (An extremely brief and highly summarized overview.) I am not a historian.
As soon as you asked Eva to make extra filling I thought ... pie! Great idea and with so much less sugar than my versionj. Maybe try a crumb crust (then you get TWO pies)?
A good apple Strudel is better than any apple pie. It has an extraordinary aroma. Then served warm with some vanilla ice cream, it's simply delicious !
Hello Harper! I've an apple pie recipe that will far surpass the apple strudel of Eva's. Actually it is a Apple/Cherry pie! However you can use Eva's recipe for the crust that she makes for the strudel. but I use 4 Granny Smith apples (Jonathan or McIntosh will do as well) peeled cored sliced and 1 can of cherry pie filling!
combine and sift over the apples 1/2 cup brown sugar,1 Tbsp.cinnamon, 1/8 tsp salt, 1/8 tsp Nutmeg 1 Tbsp. corn starch, . Then take you can of cherry pie filling and add and mix int the apples! pour into your pie crust dot with butter or Margarine, put your top crust over and meld the 2 crusts together. Make lits for venting the pie. VERY IMPORTANT MIX 1 tsp. of sugar with 1 tsp of ground cinnamon then sprinkle that over the top of the pie. Then put into a hot 450F degree oven for 10-12 min. then reduce the heat to 350-375 F for about 50-55 min. until the pie is boiling! Let cool and enjoy!😀
You should get your History together. South Tirol is not Italy but italian occupied Austria. The people there therefore are not Italians but Austrians living under italian rule. Calling them "Italian" may get you beheaded or worse in Tirol. Also Strudel is from Vienna.
The land was given to Italy in exchange for support during the war. The people there today are Italian citizens. Perhaps they can just call themselves Tirolian-Italian like Italian-Americans do instead of threatening to behead people. Just a thought.
What support? Italy betrayed us in 2 Wars. They took the land with force and no Italian would go to live there unlass the fascits hadn´t made the go there. Unfortunately the american president Wilson was not interested which people lived there. The italians tried the same thinfg in Carinthia but only suceeded with a small part of the land they wanted.
Also: They dont call themseves italians in any way and calling them italians is a very good way to receive a beating (Try telling some irish folk that they are english, comparable results.
@@chrismazz75
Did you really have to bring politics into this? Harper and Eva, your apple pie and strudel conquered my palate. They will be my next adventure 👍
@@FernaManu Its called history, not politics. Still the food looked delicius.
You should bake your pie on a pizza stone. It helps to prevent the crust from becoming soggy. It works great every time I do it that way.
Great video! Enjoyed watching you both and will definitely try the pie recipe first for a friend who loves apple pie. 🍎
I love Apfelstrudel. Yummy!
Hi Harper, maybe you need to slice the apples and not cut them in cubes, compose the inside in layers of apple, egg and vanilla. Then cover the pie.
Your pie was Beautiful Harper. The filling treat is the pine nuts & amaretto cookie crumbles.!
As an Austria, bravo Eva. But the nuts are new to me. Fun fact, my grandmother always said: if you can read a newspaper under the dough it's thin enough ;)
Amazing recipes guys!! I'm already salivating about the Thanksgiving things you are saying 🤤
When blending in the butter, you use what is called a pastry blender. It is several parallel knives with a handle. Kind of like a mezza luna with several blades. The procedure is called cutting in the butter. In my apple pie, I put a little arrow root to make the filling thicker. Love the recipe.