Dunno about the rosemary, but Gramma would always bake me a pie for helping pick the berries, and my memories are of sunny spring days and smells of baking pies. I miss her.
I’ve been watching your videos all the time. Long time fan. Been going through a rough patch with life, but your optimism and personality just helps me along. Thank you for being with me every step of my life changes
TY for saying what you are doing as you work, I'm legally blind and can't read the recipe on the programs that put the words up. I enjoy listening to your videos and everything sounds delicious
A few months ago, I saw this recipe in your book at the store! My mother and I tried it and made so many and also made some with different jams like boysenberry, blueberry pomegranate, etc. ALL of them were excellent!! What a fantastic recipe :D
Did you and your mom make your own jams? I love pomegranate but I don't like the seeds (loved them when I was a kid but now I don't like seeds in any of my jams, lol). If you did what did you two use? Reg pomegranates or a pomegranate juice? If you don't mind sharing I'd really appreciate it. Omgee, boysenberry sounds delicious as well. Unfortunately the only thing I've seen sold in that flavor is the syrup. How did the two of you make that one as well? Thanks in advance... 😉
@@tammiemartinez6485 Hello! We actually bought the blueberry pomegranate from the local farmer’s market. But I would suggest first using the juice so it’s less of a pain to scoop all the seeds. Then you can try the fruit if that suits your tastes or not! You could also mix the juice with other berries/fruit for a super jam haha! The boysenberry was sort of 50/50. We had a bit of jam, but we also made some by just melting a handful with a bit sugar on low heat for a while, constantly stirring and mashing! I hope that helps and happy jamming 😊
@@bluefinMarga Thanks so much for replying. I think I'll go with the juice and if I can find boysenberry juice somewhere I'll use that too. I don't have a local farmers market nearby. Can't tell you how much I wish I did though. I'd go there and never want to leave, lol. Thanks for sharing as well as your suggestions. All the best to you and yours... 💜
I get flour on everything in the kitchen when I bake. My Dad was a coal miner. My Mom made hand pies for my Dad's dinner bucket. Miners carried what they could eat with their hands. Lots of breads that contained pepperoni and salami.
Awesome recipe As Always! Thanks. 😊 So, you look a bit different today...hmm...new hairdo? Can't put my finger on it. Too busy admiring the pies I guess. 😉
I just purchased your cookbook at a local store. I have made many of your recipes from video, successfully! Now it's time to cook the Cookbook! A=Spiced Apple Pie. Thank You, John!
I won't lie, when I heard rosemary in a dessert dish I immediately had a "gross" reaction. But, hearing your explanation during the mince made me curious. Time to bake my man!
John you are really hitting it out of the park . Blackberries my fav. Butter cookies w earl grey ....my favorite. Dutch babies , my fav. Lamo. Di no mite.❤️
@@chameleonman6708💚CAN 💚YOU 💚IMMAGE 💚, oh my god. Oh my god what a wonderful wonderful video. .. don’t you just wish that you could taste anything this guy made😂
@@PreppyKitchen. OH YOU GOT A BOOK 📕. I’m getting your book I’m getting your book it’s too bad we can’t shrink you and put you in the book and then make you big so that you can come in our kitchen and cook it.😂
Maybe it was the quality of the butter?? Something about the grease?? It happened to me once, and change the brand of the butter and it worked!! I'm in mexico and i use a butter called "La Gloria"
This looks delicious. I'm definitely gonna try this out 😋. I love to eat pies but when I try to make em I always mess up while making the crust, anyways I hope this time I won't. And I love your recipies John, I learnt to cook by watching your videos ☺️❤️
Found this channel recently and I love it!! Can't wait to try this and also am I crazy or does he look like Tyler Hoechlin?? (Which is Superman in Superman & Lois)
These look delicious 😋. I'm improving on my baking skills by following Sensei Kanell. I have the hardcover version of his cookbook, but I'm afraid I'll get it messy, so I'm always looking at his recipes via TH-cam and online 🙈. I really want to bake something for meeting my boyfriend's mom for the first time (idk when this will happen but I'm planning ahead). These look perfect for the occasion or those Earl Grey cookies 😋. I'll have to do some testing and prepare a backup plan 🙈. I did make his shortbread cookies recently, and they were delicious. Unfortunately, my stand mixer has a metal bowl, and my room temperature butter became ice cold after spinning for a second 🥲. It was very weird. I should look into a replacement bowl. But, any tips on using a metal stand mixer bowl is welcomed ❤️. Thank you
I like your channel, but it's the water in the butter that steams up and creates flakes. I know because I've tried using ghee in pie crust, only to end up disappointed and doing research to find this out (both styles produce as much flakiness for the most part, but European is just so much more flavorful in a pie crust).
Hi John! Just made these AHHmazing blackberry pies. They came out really good, but the middle puffed so much with air, the center was more empty space than blackberry filling. I tried a few with cheese in the middle (also AHHmazing) and the same thing happened. What am I doing wrong? Thanks!!
What is the elevation and usual humidity in your area? I am in an alpine desert and I run into a lot of issues with baking. Pie crust seems to take double the water recommended in many published recipes. Even following all your tips for crust, I've had issues getting things to turn out!
These look awesome, but I don't like raspberry or blackberry seeds in my jams/fillings. When would be the best time to strain them out? After boiling with sugar for a couple of minutes, but before you add the corn starch slurry? It looks nice and thick after, but that seems too think to strain. Any recommendations for those of us who want to do that extra step?
I was hoping his blackberry filling was going to be seedless for the same reason. I'm going to make these using frozen blackberries. I plan to double the recipe so I'm sure to have enough. Then I'm going to get rid of the seeds before the slurry. Last week I made a seedless raspberry jam for a chocolate cake filling. Because I didn't need for it to be as thick as you see his jam I got rid of the seeds after the slurry was mixed in. 🤞 it works. It would be great if he answered but I don't see that happening. I have yet to get a question answered by him. Anyhoo, depending on which way you go, good luck. Happy baking and Enjoy... 😋
Thank you for this AHHHHH-MAZING recipe!!! My husband is harking on me to hurry up & get on it BUT, as I was creating my grocery list, I noticed that the recipe isn’t uploaded on your website!!?? PLEASE, will you be able to upload this recipe soon? I’ve been on a roll recreating your recipes, and ALL have had astoundingly rave reviews so, THANK YOU SO VERY MUCH!!!!!!🥰
After rewatching this vid a gazillion times to jot down the recipe (I was patiently-desperate, lol) for the past 2 days to be able to make this asap, I was able to make x9 hand pies, and they were DEEEEEEEE-LICIOUS; sorry, couldn’t upload pic for you to see on here!!! They were gone in less than 24hrs!!! My 9yo, husband, and in-laws loved them too… Therefore, I’m remaking them today due to the high demand!! THANK YOU SO MUCH for this recipe, John! They didn’t look as perfect as yours but, they tasted so amazing!! I removed the rosemary 5mins into the cooking time, based on your suggestion, and it was perfect for us! I substituted the Chambord for lemon juice, and it was a perfect pairing for the pies. My icing was really thin… I measured w/ a scale (purchased as soon as I discovered you!), let the pies cool down while I was making the icing but, still it was really runny. Mine looked messy but the taste was undeniably delicious!!! The filling wasn’t too sweet, and 1Tbsp of it was the perfect ratio to pastry. I did remove the rosemary pieces that detached from the sprig during cooking. PLEASE, can you give us more complex-flavored recipes like this one??? I was nervous b/c while cooking/prepping everything, the house was filled w/ the scent of rosemary, buttery pastry, and blackberries but, the flavors were just right, and not at all overwhelming!!! This recipe will def be in our family recipe collection for years to come! Thank you, again!!!
*Also, I don’t recall you instructing us to do so but, I noticed that you scored the center of your pies so, I did too… There were no filling explosions or any leakage!
Often you have hot food ingredients that need to be cooled to continue. I notice you suggest putting hot food in the refrigerator or freezer. I’ve been taught to cool slowly by putting the bowl in an ice water bath if you are in a rush. Doesn’t putting hot things in the refrigerator/freezer cause the temperature to change to an unsafe temp for the rest of the food in there? Refrigeration should be kept around 40 degrees and freezer at zero degrees, to keep foods safe. Confusing!?!
Dunno about the rosemary, but Gramma would always bake me a pie for helping pick the berries, and my memories are of sunny spring days and smells of baking pies. I miss her.
Blackberries don't get enough love. They are so delicious.
I love using lavender, even more subtle.
Ohhh I'm going to try Lavender! I don't like Rosemary.
I’ve been watching your videos all the time. Long time fan. Been going through a rough patch with life, but your optimism and personality just helps me along. Thank you for being with me every step of my life changes
This guy taught me how to bake! I am a good cook but not a good baker, now I only know how to bake things from scratch only! thanks John.
you know its a good day when preppy kitchen uploads, thanks John!
Blackberry and apple pie has always been a favourite - a handful of blackberries amongst the Apple? Delicious.
TY for saying what you are doing as you work, I'm legally blind and can't read the recipe on the programs that put the words up. I enjoy listening to your videos and everything sounds delicious
These look irresistible - beautifully made, John!
A few months ago, I saw this recipe in your book at the store! My mother and I tried it and made so many and also made some with different jams like boysenberry, blueberry pomegranate, etc. ALL of them were excellent!! What a fantastic recipe :D
Did you and your mom make your own jams? I love pomegranate but I don't like the seeds (loved them when I was a kid but now I don't like seeds in any of my jams, lol). If you did what did you two use? Reg pomegranates or a pomegranate juice? If you don't mind sharing I'd really appreciate it. Omgee, boysenberry sounds delicious as well. Unfortunately the only thing I've seen sold in that flavor is the syrup. How did the two of you make that one as well? Thanks in advance... 😉
@@tammiemartinez6485 Hello! We actually bought the blueberry pomegranate from the local farmer’s market. But I would suggest first using the juice so it’s less of a pain to scoop all the seeds. Then you can try the fruit if that suits your tastes or not! You could also mix the juice with other berries/fruit for a super jam haha! The boysenberry was sort of 50/50. We had a bit of jam, but we also made some by just melting a handful with a bit sugar on low heat for a while, constantly stirring and mashing!
I hope that helps and happy jamming 😊
@@bluefinMarga Thanks so much for replying. I think I'll go with the juice and if I can find boysenberry juice somewhere I'll use that too. I don't have a local farmers market nearby. Can't tell you how much I wish I did though. I'd go there and never want to leave, lol. Thanks for sharing as well as your suggestions. All the best to you and yours... 💜
Mom used to send us out in our fields of prickers to retrieve the blackberries for delicious pies.
I made a triple batch of these yesterday and they were so GOOD! thank you. like a fancy grownup poptart
I get flour on everything in the kitchen when I bake. My Dad was a coal miner. My Mom made hand pies for my Dad's dinner bucket. Miners carried what they could eat with their hands. Lots of breads that contained pepperoni and salami.
I loved your family story. Thank you for sharing.😊
Watching your videos is meditation for me, thank you!
Well these blackberry pies sound really good and look really good.
Awesome recipe As Always! Thanks. 😊 So, you look a bit different today...hmm...new hairdo? Can't put my finger on it. Too busy admiring the pies I guess. 😉
They look and sound delicious! Also, I LOVE your heart-shaped wooden spoon!
I can’t wait to try this. We have blackberries growing wild here.
This recipe is so unique! I never thought to put herbs into desserts. Genius. Looks so cute & springy
I have a rosemary bush in my garden, and this sounds like a delicious dessert that will help me utilize more of it 🫓
Yes! Use tht rosemary for everything you can :)))
Love blackberries. There was a blackberry patch across from my old house. I miss that patch.
I can’t wait to get your cookbook !!! Bless you for sharing your recipes with us !!!
Happy that you got your book public❤❤❤!😊😊😊!
I just purchased your cookbook at a local store. I have made many of your recipes from video, successfully! Now it's time to cook the Cookbook! A=Spiced Apple Pie. Thank You, John!
You make me smile John, thank you!❤
The second time I tried this recipe I swapped blackberries & rosemary for raspberries & sage and it was great both times
looks pretty and delicious. I wouldn't have the idea to put rosemary into a pastry but this looks good to try
Those pies look soooo cute well done John can't wait to try this out. Thank you for sharing this recipe ❤❤
Thank you so much Deborah!!! Hope you're having a great day.
I won't lie, when I heard rosemary in a dessert dish I immediately had a "gross" reaction. But, hearing your explanation during the mince made me curious. Time to bake my man!
This raviolli technique for cookies is brilliant, with that stylish jam.. Super amazing mini crust pies, thanks for sharing your recipe!
#2023 ❤🧡💛💚💙💜
I love blackberries. They are coming to the end of their season here in australia and are super flavourful right now
Rosemary for me is Roast Lamb or other very savoury tastes. I cant imagine it in a sweet pastry. I’m intrigued!
John you are really hitting it out of the park . Blackberries my fav. Butter cookies w earl grey ....my favorite. Dutch babies , my fav. Lamo. Di no mite.❤️
It's magic John many thanks God bless nd your family much appreciated
Oh your blackberry hand pies look so amazing!!! I have to trt this recipe!!! Thank you for sharing.
Thanks John this is so beautiful. And so excited to get my book,preppy kitchen 🎉 🎉
GORGEOUS recipe ..ty again John
Just made this. Amazing, the crust was so good.
Another must-try recipe. Thank you for posting it! 😘
I love all of your tips and these pies look like an amazing way to use berries!
Hello! I'm a big fan of your recipes, they always work perfectly so thank you ❤
That is so kind! Thank you and happy baking.
Thank you for your reply. I made some of the desserts to give to my friends and family for birthdays and other occasions and they all love them
@@chameleonman6708💚CAN 💚YOU 💚IMMAGE 💚, oh my god. Oh my god what a wonderful wonderful video. .. don’t you just wish that you could taste anything this guy made😂
@@PreppyKitchen. OH YOU GOT A BOOK 📕. I’m getting your book I’m getting your book it’s too bad we can’t shrink you and put you in the book and then make you big so that you can come in our kitchen and cook it.😂
@@PreppyKitchen. 🌼……….LETS 🌼ADOPT 🌼HIM 🌼
That kitchen is goals! So beautiful
THAT CRUNCH 😍😍😍😍😍
If I never get to make these, I immensely enjoyed the video, Loved your heart spoon. ❤
Really looks beautiful. Amazing, delicious n yummy!! 😋😋.
I've had many blackberry pies , but the best is Black Raspberry pie
Looks and sounds delish.
Could you do a savory hand pie? What would you suggest to do instead of fruit? Cheese/egg/ham?
I can’t wait to see blackberries out in the store!
I can’t wait to make these ! Thank you for this beautiful weekend idea 💜
Very nice recipie John! They looks amazing! Have a nice day and good month! 👍👏🍴
Maybe it was the quality of the butter?? Something about the grease?? It happened to me once, and change the brand of the butter and it worked!! I'm in mexico and i use a butter called "La Gloria"
Omgosh John, this looks fabulous 😊
I love the new visuals effects ❤
You're hilarious. "Look at my eyes and not at the counter". Of course we'll look at your eyes since you ask so nicely. ;) These pies are adorable.
I absolutely love your videos I can’t wait to try this 🤩
Ohhhhhhhhhhhh my gooodness 😍😍😍😍😍 this must be ammmazing!
Thank you Karina!!!!!! Hope you love the recipe.
Blackberry handpies...yes, please 🙃
John! I used to think you were so very neat and perfectionist. I'm kind of happy to see you spill things sometimes these days (and laugh). 🙂
Thank you.
This looks so good john
These look delicious!
These look amazing!!!! 😍
Yummy 😊
I can't wait to make this.
😋
Great video as always! Is it possible for you to make a video on how to make homemade fig bars!?
This looks delicious. I'm definitely gonna try this out 😋. I love to eat pies but when I try to make em I always mess up while making the crust, anyways I hope this time I won't. And I love your recipies John, I learnt to cook by watching your videos ☺️❤️
I just ordered your cook book. I cant wait.
AMAZING 🤩 YOU R A BAKING STAR 🌟
I would make square or rectangle pies to cut the time and use all the dough. 😊
Im thinking of making them with stawberries / blueberries🤩
I want to try those so bad!! 😋
Found this channel recently and I love it!! Can't wait to try this and also am I crazy or does he look like Tyler Hoechlin?? (Which is Superman in Superman & Lois)
I got that liquor for a Christmas gift. I can imagine it completely lighting up this recipe
Love this
Yes please.
John, I’m salivating! Definitely need to make!!
I love blackberries but not the seeds! Would it work to strain the seeds out after cooking?
These look delicious 😋. I'm improving on my baking skills by following Sensei Kanell. I have the hardcover version of his cookbook, but I'm afraid I'll get it messy, so I'm always looking at his recipes via TH-cam and online 🙈.
I really want to bake something for meeting my boyfriend's mom for the first time (idk when this will happen but I'm planning ahead). These look perfect for the occasion or those Earl Grey cookies 😋. I'll have to do some testing and prepare a backup plan 🙈. I did make his shortbread cookies recently, and they were delicious. Unfortunately, my stand mixer has a metal bowl, and my room temperature butter became ice cold after spinning for a second 🥲. It was very weird. I should look into a replacement bowl. But, any tips on using a metal stand mixer bowl is welcomed ❤️. Thank you
You should really be my mentor.
yummy...Love your recipes
I like your channel, but it's the water in the butter that steams up and creates flakes. I know because I've tried using ghee in pie crust, only to end up disappointed and doing research to find this out (both styles produce as much flakiness for the most part, but European is just so much more flavorful in a pie crust).
Great recipe as always! I've read that corriander and blueberry go well together (surprisingly), maybe you could make a recipe with these two?
Great video John😊😊
I see you've upgraded the size of your cutting board! 👍
Hi John! Just made these AHHmazing blackberry pies. They came out really good, but the middle puffed so much with air, the center was more empty space than blackberry filling. I tried a few with cheese in the middle (also AHHmazing) and the same thing happened. What am I doing wrong? Thanks!!
Miam! A must try!
I think I well make these
Looks amazing.
Do you have a European butter that you recommend?
John, am I correct in there's a step missing in the video regarding cutting a small X shape at the top to vent steam buildup?
Found your channel a few weeks ago. Love your recipes 😋
Oh boy are you in for a treat!! Have fun!!!
@@wrendellajoens3984 thank you!
Those look soooo good😋
P.S. I LOVE YOUR BOOOK 10/10
thank you!!!
@Preppy Kitchen I've made your orange cinnamon rolls so many times. I like to add a handful of cranberries, it makes it even better.
oOo the mincing without looking 😮
Looks good.
Can I substitute something for the rosemary? I’m allergic to it.
Love your book!
you could use thyme or just skip it. Thank you so much for getting the book!!!
Looks good 👍 👌 😋
What is the elevation and usual humidity in your area? I am in an alpine desert and I run into a lot of issues with baking. Pie crust seems to take double the water recommended in many published recipes. Even following all your tips for crust, I've had issues getting things to turn out!
These look awesome, but I don't like raspberry or blackberry seeds in my jams/fillings. When would be the best time to strain them out? After boiling with sugar for a couple of minutes, but before you add the corn starch slurry? It looks nice and thick after, but that seems too think to strain. Any recommendations for those of us who want to do that extra step?
I was hoping his blackberry filling was going to be seedless for the same reason. I'm going to make these using frozen blackberries. I plan to double the recipe so I'm sure to have enough. Then I'm going to get rid of the seeds before the slurry. Last week I made a seedless raspberry jam for a chocolate cake filling. Because I didn't need for it to be as thick as you see his jam I got rid of the seeds after the slurry was mixed in. 🤞 it works. It would be great if he answered but I don't see that happening. I have yet to get a question answered by him. Anyhoo, depending on which way you go, good luck. Happy baking and Enjoy... 😋
Thank you for this AHHHHH-MAZING recipe!!! My husband is harking on me to hurry up & get on it BUT, as I was creating my grocery list, I noticed that the recipe isn’t uploaded on your website!!?? PLEASE, will you be able to upload this recipe soon? I’ve been on a roll recreating your recipes, and ALL have had astoundingly rave reviews so, THANK YOU SO VERY MUCH!!!!!!🥰
After rewatching this vid a gazillion times to jot down the recipe (I was patiently-desperate, lol) for the past 2 days to be able to make this asap, I was able to make x9 hand pies, and they were DEEEEEEEE-LICIOUS; sorry, couldn’t upload pic for you to see on here!!! They were gone in less than 24hrs!!! My 9yo, husband, and in-laws loved them too… Therefore, I’m remaking them today due to the high demand!! THANK YOU SO MUCH for this recipe, John! They didn’t look as perfect as yours but, they tasted so amazing!! I removed the rosemary 5mins into the cooking time, based on your suggestion, and it was perfect for us! I substituted the Chambord for lemon juice, and it was a perfect pairing for the pies. My icing was really thin… I measured w/ a scale (purchased as soon as I discovered you!), let the pies cool down while I was making the icing but, still it was really runny. Mine looked messy but the taste was undeniably delicious!!! The filling wasn’t too sweet, and 1Tbsp of it was the perfect ratio to pastry. I did remove the rosemary pieces that detached from the sprig during cooking. PLEASE, can you give us more complex-flavored recipes like this one??? I was nervous b/c while cooking/prepping everything, the house was filled w/ the scent of rosemary, buttery pastry, and blackberries but, the flavors were just right, and not at all overwhelming!!! This recipe will def be in our family recipe collection for years to come! Thank you, again!!!
*Also, I don’t recall you instructing us to do so but, I noticed that you scored the center of your pies so, I did too… There were no filling explosions or any leakage!
Buy his book!
We don't have to vent these? I'm making them tomorrow 😁
Often you have hot food ingredients that need to be cooled to continue. I notice you suggest putting hot food in the refrigerator or freezer. I’ve been taught to cool slowly by putting the bowl in an ice water bath if you are in a rush. Doesn’t putting hot things in the refrigerator/freezer cause the temperature to change to an unsafe temp for the rest of the food in there? Refrigeration should be kept around 40 degrees and freezer at zero degrees, to keep foods safe. Confusing!?!
"When's the last time you had a blackberry pie." Laughs in Oregonian. They're weeds here, so summer means blackberry everything.
That looks great. Is there a way to not use the seeds? I always liked the taste of blackberries but the seeds are to much for me.
Bought the book