I read this as "I'm going to eat the whole apple pie" recipe, and I was in complete agreement. I would totally eat the whole thing, since this one doesn't have that much sugar.
Step 1: Establish a great TH-cam Channel showing historic food preparation. Step 2: Open the Townsends Tavern to sell the food you have baked using those methods Step 3: Tell us your hours of operation Step 4: Profit.
1:40 In German we have the idiom "fressen wie ein Scheunendrescher". The expression means, that someone is eating enormous amounts, almost to the point it becomes rude. A "Scheunendrescher" is a man that threshes the grain stored in the barn during winter, using a flail. These harvest men were so well known for eating too much food, that it became an idiom.
You can eat the apple seeds. It would take about 100 - 500 seeds to have any detrimental effect. Eating the cores is very good for you as that is where the most beneficial bacteria concentrates in the fruit.
He was in fact wrong though. Sometimes he doesn't do his research. They hace a chemical that can become cyanide, just like peaches lima beans and other foods. The amounts are so tiny you'd have to eat em by the bucket to get sick.
My brother used to tell me the black spots in the breading of McDonald's Chicken Nuggets was dirt they put in there after swiping the floor. I believed that (because I was a naive little kid) and was terrified. 😄
I really love these simple, lower class recipies. Shows you that expensive ingredients aren't necessary for good food, and how creative peasants/farmers got with their meals. Keep it up.
The last time I was this early, the Continental Congress hadn't gone to their first luncheon. Actually, that would be a great episode: how was 'catering' handled then?
In school in Ireland, when I was about 9 or 10, I learned to make what we call "apple tart" but is called "apple pie" in America. And, this is essentially the recipe - a very simple dough with just apples and a bit of sugar - no cinnamon, nutmeg or anything else and no core or stem. Still make it that way today. It is so very good.
There’s something really amazing about seeing someone so passionate about historical food. It’s such an overlooked element of history and humanity in general, but it’s obviously such a day to day of our lives and those of our ancestors. Keep up the outstanding work townsend!
The amount of rest time definitely depends on how much time you spend working it. A well-kneaded dough absolutely needs a good amount of rest time. Less knead time and you can totally get away with not resting it much or at all.
@SeriousName i prefer jiffy mix pie crust mix myself. I like the flavor better. Somehow when I made pie crust from scratch, it always tasted funny to me, and I never liked the taste. Jiffy mix works perfectly for me every time and tastes great. I also don’t have cats....
Pie crust should not be “well kneaded” as that tends to melt the butter. Flakiness depends on butter melting during baking and leaving behind air gaps. If well-kneaded, it turns into butter-flavoured cracker; I know that first-hand.😅 On the other hand, letting it rest in fridge after just enough kneading and again after rolling it out, is super helpful in keeping the crust fluffy because it gives the small butter lumps a chance to cool down again. 🙂
So where do I find them whole nutmegs you're always grinding into stuff? I assume that's gotta be a lot tastier than the powder bottles at the grocery store.
Pretty sure Jon sells them on his website... He's got all kinds of cool stuff over there. Everything from period clothes to foodstuffs and cookware to (primitive) firearm accessories.
I’m brazilian and I love this channel. I wish we have someone here with the same passion as you. The brazilian cuisine is so rich and we have, for my surprise, pretty good and detailled recipies of the 18th and 19th century! Way to go man! This channel gives me joy in these dark times...
This is a good eatin' pie. My Mom made her apple 🍎 pie the same way. To this day, and I am 72, this is my favorite pie. Thank you and all in the Tavern!! Nutmeg forever!!
I was once asked by my sister-in-law to make an apple pie that "tastes like apples, not like a bunch of spices." It turned out quite well. I imagine that the earthenware oven is very good at getting the bottom crust fully cooked. In a home oven, a pizza stone is a good substitute for that kind of heat sink.
Love it when you cook! It makes me even more grateful I was born in the modern era. Food prep for a family or group was really a dawn til dusk and then some job before electicity and running water. It's good to have a look at what life was like back then especially when we want to complain about how hard our life is today.
This reminds me of something that my grandmother used to make, fried apple pies. A very crust and apples. A small circle of dough, apples that have been sweetened just enough, fold it over, fry in a cast iron skillet, and enjoy. Yummy!
The music in the background really makes each and every episode even more enjoyable than they already are. I wish you would put a link to the music in the description or something.
John last covered it in a lifestream a year ago (there's also an older video from 5 years ago too) but the background music is from a married duo called Jim's Red Pants. You can find their CDs the Townsends website.
bit of info on the appleseed cyanide thing. i looked up how many apples a human would have to eat to die of cyanide poisoning. "the average adult would need to eat anywhere from 150 to several thousand crushed seeds (depending on the apple variety) to be at risk of cyanide poisoning. The average apple contains only about five to eight seeds." britannica.com/story/can-apple-seeds-kill-you
"As American as apple pie" is a horrible saying when you think about it. Apples were brought here from Europe. Pumpkins, now that was native the North America. So it should be, "As American as pumpkin pie!"
Just in case you ever tire of it: I really love the decision (long ago) to keep the “savouring the flavours and aromas of the 18th century” sentence and put it to the front when there were reasons to cut it from the end. This sentence, along with the music that is unique to your channel, makes me feel at home in the videos! Also: it’s funny since just this weekend we had an apple pie in our household that is very much like the one you are making: Apples very fine and the crust very similar. However, the top crust here was glazed with a mix of molten butter and sugar. In the cook book we found it in, it was marked “Traditional Swabian Apple Pie”! My reserch up to now shows that it is indeed a common thing in the Stuttgart Area - in the 19th Century. About earlier times I have no idea (yet)
In south Louisiana, my grandmother would make it just like that, in fact most of us won't eat store bought or restaurant pie because the cinnamon and allspice etc. It took me awhile to do it myself. Still love it the old way though.
Just made this. Used a little egg wash. Baked for 40 minutes at 375. Then broiled it for 4 minutes at 500. Very nice, simple pie. I used a tart apple 🍎
When recipes are this simple it really does depend more on the quality/type of ingredient. As the book mentions, depending on the apple you do not need to add anything at all. I imagine that there were more varieties of apple back then. There was more flavors to play with.
I'm Australian and our Apple pies are more like this pie then the American Apple pie I was shocked when I had my 1st American Apple pie a few years ago and didn't like it because I just couldn't taste the Apple it was way to spiced for me.
Meanwhile, here in Texas… My grandma was born in a covered wagon, learned to cook on the farm during the Depression, then later earned a living cooking in cafes, where she was particularly known for her pies. She had harsh words for those who pile on spices and, as she put it, “ruin good food trying to make it good.” When you bit into her apple pie, you got APPLE. I love her fried pies the most, though!
Most commercial pies are overspiced here. When I traveled for work I found, but not always, the best pies and food in general was off the beaten path. I went out with my son who drives trucks now and a lot of the places I used to eat at are long gone :(
I’m currently pregnant with my second child. I have little to no appetite these days and have only been able to eat very very simple foods. I’m having a very hard time holding down any food that has tons of flavors or textures. Thanks to you and these amazing people from the 18th century, I’ve been able to follow the recipes that you share and actually eat and keep the food on my stomach. Thank you so much for sharing you knowledge!
Is there a Mrs. Townsend, and does she ever appear in your videos? This whole operation appears to be a family affair. Your content is absolutely beautiful. Thank you!
It is indeed a family affair, including a whole bunch of employees who all seem to love working there. I do not recall ever seeing Mrs Townsend in a video, although there might have been a livestream once … And I think I have seen her in a catalogue - but also would not swear to it. There are two daughters, however, who have had their appearances - and ad far as I know continue to have them. I hope it is not preposterous for me to have answered here, since I am just one of 1440000 subscribers.
@@pfalzgraf7527 I would imagine the distance Mr. Townsend keeps between the wilderness of the Internet and his family is quite deliberate, and so it makes sense that he might prefer an educated community member like yourself to answer the question in his place.
Someone I came across one time taught me how to eat a whole apple (core, no stem). Rather than starting to bite in from the sides and working towards the core, begin eating from the top and work your way down. By eating the core with the sides together, the whole thing goes down smoothly. I believe in eating the seeds too, but maybe if I ate them too regularly I might spit some seeds out. My mind was about equally blown when an english teacher taught me to open a banana from the other end. Everyone else I've ever met starts to peel a banana from the stem end, but the experience is actually much more straightforward if you begin from the stubby black end.
I always eat my apples from the bottom up, core and all. And eating the seeds isn't a problem at all, even if you eat apples quite a bit. You'd have to eat about 2000 of them at one time to have a 50% chance of killing the average adult. And those would have to be ground up, it at least broken a good bit, because seeds evolved to pass through a body unharmed. Oh, and I learned the banana trick too. Though I learned it from watching monkeys peel them.
@@mascatrails661 - I see... I’ll keep that in mind if ever I find a banana that cannot peel from the stem. I tend to not eat them so green that the peel is too thick to break open, though.
These are the greatest videos. I'm so appreciative of your devotion and ability to relive those historical times that are found in the 18th century. Surely, a more civilized and simpler time. Thanks so much for transporting us back in time.
We used Jonathan Apples for this pie.
Never made any pie before but been wanting to give it a shot. Ill have to try this. Thank you!
Jonathan Apples must be fertilized multiple times a year with freshly ground nutmeg
@@bloop1980 literally on the same boat lolol
Townsends love your channel
I'm about to make this with no previous baking skills as well wish me luck 😂😂
"We're not even gonna use nutmeg on this!"
Comedy gold!
right lol
That part made me laugh.
brilliant wasn't it?
😂 omg, he didn’t even miss a beat! Comedy gold 💯
And he did it with a straight face! 😁😂🤣😎
I like how you say "There's no nutmeg in it" as you grind some nutmeg into the pie... :)
shhhhhh...
Loved that too! Was looking for a comment about it!
nutmeg, what nutmeg? I don't see any...
@@townsends And then "no apple pie spices in this one... well almost..."
He did it automatically, it wasn't even a conscious decision haha.
No even gonna add nutmeg. *adds nutmeg*
No he was just demonstrated how he would have add nutmeg.
That was just a price of wood or something ;-)
That what I was gonna say 😂
Its just muscle memory at this point.
"I paid for the whole apple, I'm going to eat the whole apple" pie recipe.
I was told long ago that the core is the most nutritious part of the apple...and I still toss it out lol
@@CST-ft9dv
Pretty sure the skin is the most nutritious part...
I read this as "I'm going to eat the whole apple pie" recipe, and I was in complete agreement. I would totally eat the whole thing, since this one doesn't have that much sugar.
@@vidblogger12 used to be, before they sprayed all the chemicals on!
I still eat the whole thing, only leave the stem😊
Stealth nutmeg addition, I saw that.
How did you end up here raptor?
@@johnclement189 lmao i had the same question
He went all in.
Step 1: Establish a great TH-cam Channel showing historic food preparation.
Step 2: Open the Townsends Tavern to sell the food you have baked using those methods
Step 3: Tell us your hours of operation
Step 4: Profit.
5) Ship to Sweden. 😃😋
Stonks💹!!
Thats an excellent plan
You have to dress up though!
It would be a world class touristic spot, if I had to chose 1 place to know in US, would be that tavern
"A lot of people can be intimidated by pie crust"
There comes my halloween costume idea
hehehehe i love this
Just remember, your costume doesn't "require" nutmeg.
1:40
In German we have the idiom "fressen wie ein Scheunendrescher".
The expression means, that someone is eating enormous amounts, almost to the point it becomes rude.
A "Scheunendrescher" is a man that threshes the grain stored in the barn during winter, using a flail.
These harvest men were so well known for eating too much food, that it became an idiom.
Unsere Nahurngsmittelvorräte schwinden dahin, euer Gnaden!
Der Kornspeicher ist leeeer, Sire.
Wie... Keine Nahrung?
Well, they probably worked hard. Hard work means hearty eating.
Here in the USA I have heard it said. “He eats like a field hand.”
@@coreyhunt2822 Its hard work.
@@Anudorini-Talah Am runden Tisch
"We are totally not going to add nutmeg to this recipe."
Translation: "I am totally going to add nutmeg to this recipe."
🤣😂
😂😂😂
Hi love how this channel embraces the memes whilst keep making gold content
Love how he runs with that.
"I am currently adding nutmeg"
“We aren’t even going to add any nutmeg to it”
...mhm. Yes. I hear you.
Heresy
I was waiting for it. 😂
Well technically speaking the recipe is nutmeg free.
@@EliGrey57 and cinnamon free, shameful😊
Apples and nutmeg call out to each other and took control of the situation. Spice mind control.
Hello. My name is Townsends. And I am a nutmeg addict.
Hiiiii, Townseeeeends!
I loved his nutmeg comment. you could see a smile trying to tease its way onto his face with that comment.
Hi Townsend😷👍
@Papa Chimbo u got me crying with laughter 😂😂
@Papo Chimbo why did you say that? it just made me curious.
William Ellis: Jon Townsend, did you put SPICES in the pie???
Jon: (hiding the nutmeg) nnnnnnooope
Spices, plural? Nope.
You can eat the apple seeds. It would take about 100 - 500 seeds to have any detrimental effect. Eating the cores is very good for you as that is where the most beneficial bacteria concentrates in the fruit.
When Jon goes on about leaving the apple seeds out - I hear the concern he has for us. Heartwarming to see that kind of care for others
When he talks about leaving the nutmeg out... uh, maybe he needs an intervention?
He was in fact wrong though. Sometimes he doesn't do his research. They hace a chemical that can become cyanide, just like peaches lima beans and other foods. The amounts are so tiny you'd have to eat em by the bucket to get sick.
@@natknutson1482 still good to know......🍏🍏🍏.🥧
@@natknutson1482
They would make the pie all lumpy though and that would make everyone sad... You wouldn't want that would you?
@@SB-uk5wx ...suuure
"Don't be intimidated by pie crust"
Words to live by.
Perhaps pie was meant to be easy, thus the saying, "easy as pie".
Piece of cake
A cake walk even.😷👍
@@michaelbaughman4017 pls don't walk on my cake sir
@@MazTheMeh16 Should've done a walk in the park.
@@MazTheMeh16 The 21st Century "Don't Tread On Me" flag sports a cake, rather than a snake...
“We’re not even *grating* going to add any *grating* nutmeg into *grating* this
😄😄 LOLOLOLOL
My favorite quote from John ever is going to be "I'm surprised they didn't sweep the floor and put that in their apple pie!" LOL!!
My brother used to tell me the black spots in the breading of McDonald's Chicken Nuggets was dirt they put in there after swiping the floor.
I believed that (because I was a naive little kid) and was terrified.
😄
who knows, maybe they did. :)
I really love these simple, lower class recipies. Shows you that expensive ingredients aren't necessary for good food, and how creative peasants/farmers got with their meals. Keep it up.
absolutely underrated. I am subbed to nearly 400 channels, and this is the best video I've seen this week. Top notch.
Thanks so much!
Same
Wow! I sub to 65 and thought I was getting over the top
"We're not going to add nutmeg..."
Who are you and what have you done to Master Townse-
Oh.
I see what you did there.
Good man.
The nutmeg gag was priceless 🤣 😂
The last time I was this early, the Continental Congress hadn't gone to their first luncheon. Actually, that would be a great episode: how was 'catering' handled then?
They probably went to nearby taverns.
Speaking as a Dutch person, this sort of reminds me of the way we'd make our apple pies, maybe with a bit of an addition of cinnamon
In school in Ireland, when I was about 9 or 10, I learned to make what we call "apple tart" but is called "apple pie" in America. And, this is essentially the recipe - a very simple dough with just apples and a bit of sugar - no cinnamon, nutmeg or anything else and no core or stem. Still make it that way today. It is so very good.
There’s something really amazing about seeing someone so passionate about historical food. It’s such an overlooked element of history and humanity in general, but it’s obviously such a day to day of our lives and those of our ancestors. Keep up the outstanding work townsend!
I see you everywhere and I've only been around here for 20 hours
Might have to take this one for a spin. Looks good!
Love the videos!
Hey look it's the bearded dwarf dude!
This one will feed the Dwarves for weeks
But when will nutmeg daddy give us the 2cat pie?
I knew Kruggsmash was a man of culture
Thank you for motivating us to make such a delicious pie without being intimidated by worries concerning crusts, cracks, fillings, sogginess, etc.
Dad just brought home a basket-full of fresh-picked honeycrisp apples the other day, I'll have to try this out!
A poem,e h? They even had long, tedious preambles to recipes back then, too.
Best comment
18th century version of food bloggers
"I'm not even gonna add nutmeg. It's not in the recipe, it's not going in." He says while casually adding nutmeg,
That's the first recipe i've seen where he didn't add nutmeg, lol.
*scrape, scrape* 😂
Yeah. There is definitely no nutmeg in this recipe.
No nutmeg in the apple pie
“Don’t be intimidated by pastry” - Too true. Don’t overwork the pastry and let it rest before rolling
Doesn't need to rest, make it without resting mostly, just don't overwork it VERY important, yes!
The amount of rest time definitely depends on how much time you spend working it.
A well-kneaded dough absolutely needs a good amount of rest time.
Less knead time and you can totally get away with not resting it much or at all.
@SeriousName 😂 one reason!
My cat never came on the counters, as long as someone was home did not get on top of the table either😂😂
@SeriousName i prefer jiffy mix pie crust mix myself. I like the flavor better. Somehow when I made pie crust from scratch, it always tasted funny to me, and I never liked the taste. Jiffy mix works perfectly for me every time and tastes great.
I also don’t have cats....
Pie crust should not be “well kneaded” as that tends to melt the butter. Flakiness depends on butter melting during baking and leaving behind air gaps. If well-kneaded, it turns into butter-flavoured cracker; I know that first-hand.😅
On the other hand, letting it rest in fridge after just enough kneading and again after rolling it out, is super helpful in keeping the crust fluffy because it gives the small butter lumps a chance to cool down again. 🙂
"There's not even any nutmeg in it"..as he adds nutmeg. This guy knows his audience, and knows them well. Kudos on the wonderful content.
So where do I find them whole nutmegs you're always grinding into stuff? I assume that's gotta be a lot tastier than the powder bottles at the grocery store.
I have found some whole nutmegs in the shell by the bag in asian food markets
Penzeys Spices sell whole nutmeg for grinding!
There's should be whole shelled nutmeg in bottles next to the ground stuff in most supermarkets
Pretty sure Jon sells them on his website... He's got all kinds of cool stuff over there. Everything from period clothes to foodstuffs and cookware to (primitive) firearm accessories.
@@krockpotbroccoli65 beat me to it lol
"Leave the cyanide out of the pie."
*later*
"It's deadly simple."
He used a lot less nutmeg than I expected. He must have used up his daily ration elsewhere.
The nutmeg was so slick. My man!
I just needed to hear it, "don't be intimidated by pie crusts", I am cured. Thank you good sir!
Love how the integrity of the pie is on point. Crust didn’t fall apart and got a good slice too.
I’m brazilian and I love this channel. I wish we have someone here with the same passion as you. The brazilian cuisine is so rich and we have, for my surprise, pretty good and detailled recipies of the 18th and 19th century! Way to go man! This channel gives me joy in these dark times...
You start the channel! I would watch
Was just a Paulista for 3 months, love from the US man!
This is just my regular apple tart recipe. I didn't realise there were fancier ways 😂
Sometimes I add lemon if I only have boring apples to hand, lol
"it doesn't have to be beautiful" he says, making a pie from scratch in the coziest gosh dang cabin & outfit i've ever seen
This is a good eatin' pie. My Mom made her apple 🍎 pie the same way. To this day, and I am 72, this is my favorite pie.
Thank you and all in the Tavern!!
Nutmeg forever!!
I was once asked by my sister-in-law to make an apple pie that "tastes like apples, not like a bunch of spices." It turned out quite well. I imagine that the earthenware oven is very good at getting the bottom crust fully cooked. In a home oven, a pizza stone is a good substitute for that kind of heat sink.
Yay! Can’t wait to make this with my kids! Home Ec/history class for the week! 🤣🙌🏻Thank you for your wonderful recipes!
Can't agree with you more as a fellow teacher! Such a great treasure on TH-cam :)
"Have a little bit of courage!" Love it. Always excellent content.
So really, what John is saying, is that really all you need is a little nutmeg. That's what I heard.
Stealth Nutmeg: Deployed! lol
Love it when you cook! It makes me even more grateful I was born in the modern era. Food prep for a family or group was really a dawn til dusk and then some job before electicity and running water. It's good to have a look at what life was like back then especially when we want to complain about how hard our life is today.
This reminds me of something that my grandmother used to make, fried apple pies. A very crust and apples. A small circle of dough, apples that have been sweetened just enough, fold it over, fry in a cast iron skillet, and enjoy. Yummy!
Jon will put no more nutmeg in his pies.
Nor any less!
You know you are a pretty miserable person if you can find a reason to give this a video a “thumbs down”.
Norwegians can’t make a pastry without cardamom and John can’t make one without nutmeg.
The music in the background really makes each and every episode even more enjoyable than they already are. I wish you would put a link to the music in the description or something.
John last covered it in a lifestream a year ago (there's also an older video from 5 years ago too) but the background music is from a married duo called Jim's Red Pants. You can find their CDs the Townsends website.
Pretty smooth with that Nutmeg!
Nothing will ever beat the baked onion for simplicity.
The best cook and period content on the web! You guys rock!
bit of info on the appleseed cyanide thing. i looked up how many apples a human would have to eat to die of cyanide poisoning.
"the average adult would need to eat anywhere from 150 to several thousand crushed seeds (depending on the apple variety) to be at risk of cyanide poisoning. The average apple contains only about five to eight seeds." britannica.com/story/can-apple-seeds-kill-you
The guy in the 18th century forgot the ice-cream
Needs a slice of good, sharp cheddar cheese to eat with the pie
@@laurabudde9092
Apple pie
Without cheese
Is like a kiss
Without a squeeze
(traditional poem)
Your joy doing this is really great. Thanks for the positive energy and the great pie recipe.
Jon is such a delight. These videos always bring a smile to my heart. Even though he didn’t add any nutmeg to his pie. Nope, none.
Can't wait to make this with all apples I steal out of my neighbors yards. If I get caught I'll just say I'm foraging them for historical accuracy.
"As American as apple pie" is a horrible saying when you think about it. Apples were brought here from Europe. Pumpkins, now that was native the North America. So it should be, "As American as pumpkin pie!"
Blame Johnny Appleseed. Without him, it would be pumpkin.
apples, wheat for flour, cows for butter... it’d make more sense, historically and currently, if the expression was about corn.
yes we in Europe are always baffled why Americans say this
Apples immigrated here and became an important part of daily lives. They are very american.
"We're not even going to add any nutmeg to this since it's not in the recipe" *He said, grinding nutmeg above the pie, while smiling into the camera.*
Jacque Pepin said once that Apple pies in France typically did not add sugar.
You look healthy. I am happy to see the channel settling back into its old joints.
There is absolutely nothing wrong with "simple" and "basic" as those are the roots of true "authenticity"... love this... forever...
Love 💖 "Have a Little courage" in making pie crust.
Just in case you ever tire of it: I really love the decision (long ago) to keep the “savouring the flavours and aromas of the 18th century” sentence and put it to the front when there were reasons to cut it from the end. This sentence, along with the music that is unique to your channel, makes me feel at home in the videos!
Also: it’s funny since just this weekend we had an apple pie in our household that is very much like the one you are making: Apples very fine and the crust very similar. However, the top crust here was glazed with a mix of molten butter and sugar.
In the cook book we found it in, it was marked “Traditional Swabian Apple Pie”!
My reserch up to now shows that it is indeed a common thing in the Stuttgart Area - in the 19th Century. About earlier times I have no idea (yet)
"We're going to do that same pie with just a very little twist." The twist is nutmeg, isn't it. Predicting that now as I'm like 5:25 in on the video.
Betcha didn't foresee "I'm not including the cores" as the twist!
In south Louisiana, my grandmother would make it just like that, in fact most of us won't eat store bought or restaurant pie because the cinnamon and allspice etc. It took me awhile to do it myself. Still love it the old way though.
Just made this. Used a little egg wash. Baked for 40 minutes at 375. Then broiled it for 4 minutes at 500.
Very nice, simple pie. I used a tart apple 🍎
When recipes are this simple it really does depend more on the quality/type of ingredient. As the book mentions, depending on the apple you do not need to add anything at all. I imagine that there were more varieties of apple back then. There was more flavors to play with.
And you don’t have to feel so guilty for eating it! Can’t wait to try it
There's no nutmeg in this (chchchchchch) So we're not even going to put it in there. Love It. So straightfaced too.
I'm Australian and our Apple pies are more like this pie then the American Apple pie I was shocked when I had my 1st American Apple pie a few years ago and didn't like it because I just couldn't taste the Apple it was way to spiced for me.
Meanwhile, here in Texas… My grandma was born in a covered wagon, learned to cook on the farm during the Depression, then later earned a living cooking in cafes, where she was particularly known for her pies. She had harsh words for those who pile on spices and, as she put it, “ruin good food trying to make it good.” When you bit into her apple pie, you got APPLE. I love her fried pies the most, though!
Most commercial pies are overspiced here. When I traveled for work I found, but not always, the best pies and food in general was off the beaten path. I went out with my son who drives trucks now and a lot of the places I used to eat at are long gone :(
I’m currently pregnant with my second child. I have little to no appetite these days and have only been able to eat very very simple foods. I’m having a very hard time holding down any food that has tons of flavors or textures. Thanks to you and these amazing people from the 18th century, I’ve been able to follow the recipes that you share and actually eat and keep the food on my stomach. Thank you so much for sharing you knowledge!
Is there a Mrs. Townsend, and does she ever appear in your videos? This whole operation appears to be a family affair. Your content is absolutely beautiful. Thank you!
It is indeed a family affair, including a whole bunch of employees who all seem to love working there. I do not recall ever seeing Mrs Townsend in a video, although there might have been a livestream once … And I think I have seen her in a catalogue - but also would not swear to it.
There are two daughters, however, who have had their appearances - and ad far as I know continue to have them.
I hope it is not preposterous for me to have answered here, since I am just one of 1440000 subscribers.
@@pfalzgraf7527
I was just wondering. Thanks!
@@pfalzgraf7527 I would imagine the distance Mr. Townsend keeps between the wilderness of the Internet and his family is quite deliberate, and so it makes sense that he might prefer an educated community member like yourself to answer the question in his place.
@@werds1392 thank you, this is a very nice perspective!
They mention her from time to time, she cooks for the crew but prefers to stay off camera.
I’m amazed that there was no nutmeg in this pie. Not even one flake. Must be some kind of mistake.
Finally! I just went apple picking and I now have 40 pounds of apples. I needed this!
I just love this channel! The enthusiasm is infectious.
I just want to say that this is one of my favorite youtube channels, if not my favorite, and I really love your work.
Apple seeds aren't harmful unless you ingest hundreds of just the seeds alone at once, so a few apples worth of seeds won't effect you in any way
"We are not going to add any nut meg" 7:52
Honestly never thought I'd subscribe to a cooking channel, but your unique blend of history, simplicity, and cooking makes it hard for me not to.
Working with pastry flour while wearing a dark blue coat: *brave man*
Someone I came across one time taught me how to eat a whole apple (core, no stem). Rather than starting to bite in from the sides and working towards the core, begin eating from the top and work your way down. By eating the core with the sides together, the whole thing goes down smoothly. I believe in eating the seeds too, but maybe if I ate them too regularly I might spit some seeds out.
My mind was about equally blown when an english teacher taught me to open a banana from the other end. Everyone else I've ever met starts to peel a banana from the stem end, but the experience is actually much more straightforward if you begin from the stubby black end.
I always eat my apples from the bottom up, core and all. And eating the seeds isn't a problem at all, even if you eat apples quite a bit. You'd have to eat about 2000 of them at one time to have a 50% chance of killing the average adult. And those would have to be ground up, it at least broken a good bit, because seeds evolved to pass through a body unharmed.
Oh, and I learned the banana trick too. Though I learned it from watching monkeys peel them.
reject humanity
embrace monke
I am intrigued. Why do you find conventional banana consumption direction NOT straightforward?
@@spacewolfcub just saying it peels more easily from the other end than the stem end
@@mascatrails661 - I see... I’ll keep that in mind if ever I find a banana that cannot peel from the stem. I tend to not eat them so green that the peel is too thick to break open, though.
I've never seen Jon be so thoroughly appalled as when e was talking about this recipe's inclusions. XD
That's probably the healthiest apple pie I've ever seen.
interesting how pies were basically fast hand food back in the day
John when you snuck in the nutmeg you made me laugh so hard! I will be trying this pie but I bet my mom's is still the best 😉
"We're not even going to add any nutmeg!" he says...as he oh so casually GRATES NUTMEG INTO THE PIE FILLING! We saw what you did there, Jon! XD
These are the greatest videos. I'm so appreciative of your devotion and ability to relive those historical times that are found in the 18th century. Surely, a more civilized and simpler time. Thanks so much for transporting us back in time.
Jon, that pep talk was just what a lot of us needed!
"If you want to make an apple pie from scratch, you must first invent the universe." --- Carl Sagan
symphony of science reference, look it up for good times, pies
We are not even *grate grate grate* going to add any nutmeg to this...
;-)
I love this channel. Either it makes me hungry or serves as inspiration for my own projects.
Love how enthusiastic you are in your videos.