Why yes, this recipe segment did end rather abruptly. The final 45 seconds: Julia: That streusel is like, a...magic. That would taste good on so many things. You get a little bit of the ginger and the lemon, and it just makes the fruit taste alive. Elle: That's why I call it fairy dust. J: I see why! E: It's magic, it's magic. I love the gingery taste that's in the streusel, right? J: Mm-hmm. E: It's not too much J: It's not too much. E: Mm-hmm J: Elle, this is spectacular. Thank you! E: My pleasure. J: So if you need to make a pie big enough to serve a crowd, start with a big batch of all-butter pie dough, thicken the filling with ground, instant tapioca, and top the pie with a ginger-lemon streusel. J: From America's Test Kitchen, a foolproof and fabulous recipe for Triple Berry Slab Pie with Ginger-Lemon Streusel. J: I might just make the fairy dust for fun. E: This is just going in my belly. J:
If one piece isn't enough, make two or three or - - - i believe folks know how to go from there. Infection is recommend this solution. Hmm, apple pie, black berry pie, another apple pie, pumpkin pie, how about ANOTHER apple pie 🥧 😂
"19 tablespoons of butter in cubes". This is where volume measurements get really kind of absurd, as tablespoons are not shaped like cubes. This is where ingredients in weight makes way more sense.
In the US and Canada (and maybe elsewhere), store -bought butter typically comes in sticks with wrappers that have tablespoon measurements right on them. So it's actually very convenient to measure and cut butter into cubes that way. Unfortunately I checked the recipe on the ATK website and they only list it in tablespoons, not by weight.
Regular stick of butter is 8 TBSP. So 19 would be 2 sticks plus 3 more TBSP. That's what the lines on the wrapper are for unless you're using restaurant bulk butter- 1 lb blocks or 4 sticks.
When you've been cooking for 70 years, it's not a problem. I rarely measure anything except in baking, and even then, I've created wonderful dishes with no measuring at all.
Why yes, this recipe segment did end rather abruptly. The final 45 seconds:
Julia: That streusel is like, a...magic. That would taste good on so many things. You get a little bit of the ginger and the lemon, and it just makes the fruit taste alive.
Elle: That's why I call it fairy dust.
J: I see why!
E: It's magic, it's magic. I love the gingery taste that's in the streusel, right?
J: Mm-hmm.
E: It's not too much
J: It's not too much.
E: Mm-hmm
J: Elle, this is spectacular. Thank you!
E: My pleasure.
J: So if you need to make a pie big enough to serve a crowd, start with a big batch of all-butter pie dough, thicken the filling with ground, instant tapioca, and top the pie with a ginger-lemon streusel.
J: From America's Test Kitchen, a foolproof and fabulous recipe for Triple Berry Slab Pie with Ginger-Lemon Streusel.
J: I might just make the fairy dust for fun.
E: This is just going in my belly.
J:
This needs a big scoop of my homemade ice cream. Never met a berry I didn't fall in love with. 🤩
My fridge would never accommodate all the stuff these cooks just pop into it!😂😂😂
Total YUM
❤❤❤ Great idea!
That looks really good
Where’s the ice cream?
If one piece isn't enough, make two or three or - - - i believe folks know how to go from there. Infection is recommend this solution. Hmm, apple pie, black berry pie, another apple pie, pumpkin pie, how about ANOTHER apple pie 🥧 😂
I have no idea why the word infection got in my comment. Fat fingers and autocorrect I'm guessing,
My Mom was our family pie maker but she cannot bake now. There may be hope for me yet😊❤
18-24 servings? Not with those slice sizes. That’s more like 12 servings at most. Looks great though 😊
To be fair that slice was gigantic. It's probably 50% larger than it should
They just wanted more!
I have 2 fridges and a small beverage fridge and still have problems finding space!
That bottom crust looks nearly raw
Agreed, that side profile does not look like good eats. Could have used a par bake for the crust
What is crystallized ginger?
Candied Ginger.
"19 tablespoons of butter in cubes". This is where volume measurements get really kind of absurd, as tablespoons are not shaped like cubes. This is where ingredients in weight makes way more sense.
In the US and Canada (and maybe elsewhere), store -bought butter typically comes in sticks with wrappers that have tablespoon measurements right on them. So it's actually very convenient to measure and cut butter into cubes that way. Unfortunately I checked the recipe on the ATK website and they only list it in tablespoons, not by weight.
285 grams of butter. did the conversion for ya
Regular stick of butter is 8 TBSP. So 19 would be 2 sticks plus 3 more TBSP. That's what the lines on the wrapper are for unless you're using restaurant bulk butter- 1 lb blocks or 4 sticks.
When you've been cooking for 70 years, it's not a problem. I rarely measure anything except in baking, and even then, I've created wonderful dishes with no measuring at all.
The wrap around the sticks of butter have measurements on it
Dough looks raw
When the piece of pie was lifted out of the pan it looked like it had a saggy/soggy bottom. A close up showed it looks uncooked. Oh dear.
Great idea….but very expensive to make. That’s about $25-30 of berries+ butter and other ingredients totals about $35-40
First