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.
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.
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.
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.
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!
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.
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. 😄
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.
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...
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?
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. 🙂
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.
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)
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.
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!!
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.
There's plenty of channels on YT that I watch zealously every day, but NONE of them are as wholesome or beloved by me as this one that I watch from time to time. This channel not only fills by belly with great food, but also fills my heart. You are a blessing. Thank you.
I love how this channel encourages experimentation for the sake of experience. I’ve been cooking without recipes most of my life and I think it has allowed me to develop a better understanding of how to cook good food. Variation between kitchens means that a recipe will likely never be perfect for you. Cook to your desire!
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.
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.
I've been waiting for this since you mentioned it in last week's live! Sounds very delicious! I could also imagine that the cores ad more pectin to the filling and thereby help to thicken the filling without cornstarch or stuff like that
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.
Everyone's talking about the "no nutmeg" bit, but 5:31 "a lot of people can be intimidated by pie crust - don't be, just do it. Have a little bit of courage, jump in there and make a pie crust, it doesn't have to be beautiful" This is the most oddly inspirational thing I've heard in a long time. I'm enjoying making cakes and crumble from my one apple tree but haven't ever tried my hand at a pie crust - now there's no excuse!
He's actually from the 1700s; whenever he dies, we resurrect him by grinding some nutmeg over his mouth, which reverts him to appear 45-years-old, and he continues on to spread the word of nutmeg to the masses. The Angel of Nutmeg.
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!
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 🍎
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
B&N has a rustic apple tart that is the same as this pie. Pastry crust. Apples. A little sugar. Served with whipped cream. You could also toss the apples with lemon juice. I had a deep dish apple pie in Berlin prepared this way. Great.
I love hearing the historical context of the recipes almost as much as I love seeing the food that results! Simple food is good food. Fruit is a great dessert all by itself, and so much better for you than fruit plus tons of sugar. We've always fed all sorts of seeds (and veggies) to our gerbils, including apple seeds, and they live longer than we're told to expect. I read that the amount of cyanide in the apple seeds is just enough to help keep our heart rhythm regular... but since I don't know the source and it was so long ago, I can't vouch for the accuracy of the statement.
Thank you for the motivational talk about making pie crusts, Jon. It was what I needed to finally give it a try. I follow your instructions here and I'm quite happy with my first pies from scratch. They aren't perfect store-bought looking crusts but they're homemade, lovely and a wonderful skill I look forward to improving!
I just gotta say I freaking love this channel. I love history and the cooking episodes are my favorite. My kids love it too actually. My 3 year old son "do-do-dos" to the theme and calls the show "cookin pies" my daughter is a year old and perks up and points at the TV grunting it comes on. Y'all do a great job!!! Keep up the good work!!!
I would imagine that it's hard to find old apple pie recipes because apple pie is so easy to make. My family pies are just cutting up apples and tossing them into the pie shell until it's full, stir a little cinnamon into sugar and dump it on top, dot with butter, cover with the pastry. You don't need to measure anything and you can't go wrong.
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've literally made pie right after watching this video. I followed the instructions for the crust, but I didn't have enough apples for the filling, so I improvised with pear, plums, etc, and used a blender for half of the filling, so it isn't as chunky. Great vid
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 😂😂
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.
"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! 😁😂🤣😎
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.
Stealth nutmeg addition, I saw that.
How did you end up here raptor?
@@johnclement189 lmao i had the same question
He went all in.
"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-7189
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😊
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
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
"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.
"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.
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?
@@S-uuuu ...suuure
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
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.
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.
"Don't be intimidated by pie crust"
Words to live by.
William Ellis: Jon Townsend, did you put SPICES in the pie???
Jon: (hiding the nutmeg) nnnnnnooope
Spices, plural? Nope.
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...
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
“We’re not even *grating* going to add any *grating* nutmeg into *grating* this
😄😄 LOLOLOLOL
Thank you for motivating us to make such a delicious pie without being intimidated by worries concerning crusts, cracks, fillings, sogginess, etc.
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
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. :)
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.
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!
"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.
"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.
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.
Love how the integrity of the pie is on point. Crust didn’t fall apart and got a good slice too.
The nutmeg gag was priceless 🤣 😂
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
“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. 🙂
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.
"I'm not even gonna add nutmeg. It's not in the recipe, it's not going in." He says while casually adding nutmeg,
Your joy doing this is really great. Thanks for the positive energy and the great pie recipe.
Dad just brought home a basket-full of fresh-picked honeycrisp apples the other day, I'll have to try this out!
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)
"Have a little bit of courage!" Love it. Always excellent content.
He used a lot less nutmeg than I expected. He must have used up his daily ration elsewhere.
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.
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.
There is absolutely nothing wrong with "simple" and "basic" as those are the roots of true "authenticity"... love this... forever...
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!!
The best cook and period content on the web! You guys rock!
I just needed to hear it, "don't be intimidated by pie crusts", I am cured. Thank you good sir!
"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
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 :)
A poem,e h? They even had long, tedious preambles to recipes back then, too.
Best comment
18th century version of food bloggers
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.
"Leave the cyanide out of the pie."
*later*
"It's deadly simple."
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
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
There's plenty of channels on YT that I watch zealously every day, but NONE of them are as wholesome or beloved by me as this one that I watch from time to time. This channel not only fills by belly with great food, but also fills my heart.
You are a blessing. Thank you.
The nutmeg was so slick. My man!
I love how this channel encourages experimentation for the sake of experience. I’ve been cooking without recipes most of my life and I think it has allowed me to develop a better understanding of how to cook good food. Variation between kitchens means that a recipe will likely never be perfect for you. Cook to your desire!
Love 💖 "Have a Little courage" in making pie crust.
I just want to say that this is one of my favorite youtube channels, if not my favorite, and I really love your work.
You look healthy. I am happy to see the channel settling back into its old joints.
WOW, and you even kept a straight face as you said you weren't putting nutmeg in the pie, as you put it in the pie. Love it!
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.
I just love this channel! The enthusiasm is infectious.
"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!
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 will put no more nutmeg in his pies.
Nor any less!
I've been waiting for this since you mentioned it in last week's live! Sounds very delicious! I could also imagine that the cores ad more pectin to the filling and thereby help to thicken the filling without cornstarch or stuff like that
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.
Everyone's talking about the "no nutmeg" bit, but 5:31 "a lot of people can be intimidated by pie crust - don't be, just do it. Have a little bit of courage, jump in there and make a pie crust, it doesn't have to be beautiful"
This is the most oddly inspirational thing I've heard in a long time. I'm enjoying making cakes and crumble from my one apple tree but haven't ever tried my hand at a pie crust - now there's no excuse!
He's actually from the 1700s; whenever he dies, we resurrect him by grinding some nutmeg over his mouth, which reverts him to appear 45-years-old, and he continues on to spread the word of nutmeg to the masses. The Angel of Nutmeg.
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!
Nothing will ever beat the baked onion for simplicity.
I love the colors of this channel. So beautiful and pleasing to the eye.
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 🍎
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.
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
B&N has a rustic apple tart that is the same as this pie. Pastry crust. Apples. A little sugar. Served with whipped cream. You could also toss the apples with lemon juice. I had a deep dish apple pie in Berlin prepared this way. Great.
There's no nutmeg in this (chchchchchch) So we're not even going to put it in there. Love It. So straightfaced too.
Happy people doing happy things. What a joy.
"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.*
I love the pure historians joy in this episode, you are so excited about finding this apple pie recipe it's adorable
Stealth Nutmeg: Deployed! lol
I love hearing the historical context of the recipes almost as much as I love seeing the food that results!
Simple food is good food. Fruit is a great dessert all by itself, and so much better for you than fruit plus tons of sugar.
We've always fed all sorts of seeds (and veggies) to our gerbils, including apple seeds, and they live longer than we're told to expect. I read that the amount of cyanide in the apple seeds is just enough to help keep our heart rhythm regular... but since I don't know the source and it was so long ago, I can't vouch for the accuracy of the statement.
So really, what John is saying, is that really all you need is a little nutmeg. That's what I heard.
Thank you for the motivational talk about making pie crusts, Jon. It was what I needed to finally give it a try. I follow your instructions here and I'm quite happy with my first pies from scratch. They aren't perfect store-bought looking crusts but they're homemade, lovely and a wonderful skill I look forward to improving!
Finally! I just went apple picking and I now have 40 pounds of apples. I needed this!
I just gotta say I freaking love this channel. I love history and the cooking episodes are my favorite. My kids love it too actually. My 3 year old son "do-do-dos" to the theme and calls the show "cookin pies" my daughter is a year old and perks up and points at the TV grunting it comes on. Y'all do a great job!!! Keep up the good work!!!
That is awesome!
Pretty smooth with that Nutmeg!
This channel restores my faith in TH-cam and in humanity, it’s so great!
Jacque Pepin said once that Apple pies in France typically did not add sugar.
I would imagine that it's hard to find old apple pie recipes because apple pie is so easy to make. My family pies are just cutting up apples and tossing them into the pie shell until it's full, stir a little cinnamon into sugar and dump it on top, dot with butter, cover with the pastry. You don't need to measure anything and you can't go wrong.
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)
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.
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
The music when the dosh is finished is always so excited and triumphant
"We are not going to add any nut meg" 7:52
I’ve made this one multiple times now, and it’s SO GOOD! I did add the apple pie spices and a sprinkle of brown sugar. They’re delicious 🥰
"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
I've literally made pie right after watching this video. I followed the instructions for the crust, but I didn't have enough apples for the filling, so I improvised with pear, plums, etc, and used a blender for half of the filling, so it isn't as chunky. Great vid