Absolutely love the energy of this episode! And I'm so glad it's out now, instead of the week before Thanksgiving like so places tend to do. This will give people plenty of time to prepare for the big day!
Love Erin's attitude. All is good, nothing is insurmountable and it all can be covered with whipped cream... and everyone is gonna love it anyway. So true! I would love anything Erin served. She's such a joy!
Thank you, Ms. Erin. You're the Einstein in pie making. I learned a lot with this tutorial video. I'll definitively try your apple pie. It's my favorite of all. Blessings to you.
My youtube pastry crush.😍 Finally she is back. Youre so personable and bubbly and passionate...I absolutely stepped up my baking with this series. Excellent format grouping the fundamentals of a particular desert into episodes rather than singular recipes. Provides freedom to create. Cheers!
When I make a pie that hasn't been par-baked I bake it on a pre-heated pizza stone. That extra heat from below really helps the bottom crust cook through.
I’m a pigtail girl myself! When covid started and I was looking for something to keep me sane, I found Erin and Food52! Her Book On Pie is a workhorse in my kitchen for sure. The recipe for all buttah pie dough is the only one I use, along with the pumpkin, sour cherry and apple fillings. My favorite pastry chef, my favorite recipe creator, my favorite TH-cam channel ❤ Thank you FOOD52 and Erin
Loving the pigtails! My grandmother always used tapioca pearls to thicken her fruit pies. I find that it works well, with no flavour difference. But I am just a home cook.
Erin is amazing - her mastery, energy, wonderful sense of humour and phenomenal skill are incredible. Thank you so much. I also have your book and never miss your episodes. I confess you are my Food 52 favourite. ❤
Erin, you are an outstanding teacher, and a delightful person with which to spend time. I am a pretty good baker, but I have certainly "baked it up a notch" because of your videos and books. Many thanks and good wishes to you, your family and your staff!
I get a fully cooked crust by placing two stacked cookie sheets in the oven while it preheats. I also butter my glass pie plates (rims too) before laying the crust in ~ that helps the crust ease out of the pan easier. Apparently, when the bottom of the glass pie plate meets the hot cookie sheets, that starts cooking/browning the bottom crust right away. I always enjoy your videos!
I love watching people try the things I make. I do not want them to feel uncomfortable, but when I know it's really good, I just can't help myself. It's such a mixture of pride in what I've baked, but also the anticipation of the other person's joy. Because isn't that what baking is? The chance to bring joy into other people's lives.
Thanks to Erin I make the best pies in the family. Just yesterday I made a sweet potato pie and it already gone! All your helpful tips helped me create the best pie doughs! Thank you!!
There is another kind of apple pie you don't mention here, Erin, and that is apple cream pie....my very favorite. It uses a baked apple pie with a thick layer of whipped cream on top. There is no upper crust. It is a WOW, trust me!
Erin, I made your pumpkin pie recipe yesterday, from your " The book on Pie " book. I really suck at making the pie crust so I cheated and bought the crust ( failed at buying it as well because I mistakenly bought some sort of vegetable oil pie crust) Anyway, I dislike pumpkin pie so much so I decided to give yours a try because you said you didn't like most pumpkin pies either. Your recipe is the only pumpkin pie I will ever eat agian. It is so good. Thank you Oooh, and I love your apple caramel pie and am making the apple butterscotch one tomorrow.
I just got my pigtails cut off! Love yours! I never liked pumpkin pie until my new husband asked me to make one. I used James Beard's recipe with the inclusion of heavy cream instead of condensed milk plus cognac or brandy! Wow what a difference that made! I love it now but only Beard's recipe. And also, he includes some corn meal in the crust and it's become a family favorite, especially for the hardier winter pies and savory ones, too.
Erin. You. Are. EVERYTHING. We are about to move and get a bigger kitchen and this was the PERFECT inspo for the new cozy smells to fill this new home with
I was watching another TH-camr and she didn’t cook the fruit. It just didn’t feel right so then I came looking for your videos to confirm my knowledge of cooking fruit and man you are the queen of pie related resources. I’m so thankful you made this video cause I didn’t want to mess up my only sheet of your pie dough that I have left in the freezer with sogginess at the bottom when baking hahahah
As always, so much incredible knowledge and tips shared here! Thank you, thank you, my Canadian Thanksgiving pies turned out excellent. I double the filling on your pecan and pumpkin pies in my household because the pastry to filling ratio seems low. I like my pies filled to the prim - like how your apple is here!
Thanks for being awesome Erin. I love your personality and how you break everything down. I'm feeling more confident and wanting to bake more. I think you're fantastic and you should really consider being a vocational school teacher I really think you would be great. I'm a fan!! 😊
I really enjoy your video's, have the book on pies; when I was looking at this episode, you mentioned the dutch crumble apple pie; In the Netherlands, where I am living, a crumble on apple pies is really not common; The only region you can find that is in the very south (Limburg; squeezed between Germany and Belgium); here the tradition is to make 'VLAAI" a thin bread dough topped mainly with fruits, rice pudding or custard and combinations; some come with a good crumble on top of the filling.. greetings from Maastricht, Limburg, Netherlands
Hi Erin. After commenting previously asking you if you ever make Sweet Potato and cleaning out my many magazines, I came across a “2017 Fall Sift” magazine. Low and behold who is on page 63 is A Golden, Sweet Trophy of the Season with a picture of you holding a pie with Brinkley on his lease. There it is on page 65-Sweet Potato Pie! Thanks Erin! You are the best ever! ❤️❤️❤️. So glad I didn’t ditch this magazine! Sift magazine is no longer in print. 😢
I par-baked the crust for my pumpkin pie this year and I was so pleased with how well it turned out. No 'Is it actually cooked on the bottom?' questions. I didn't have the courage to do the Sturdy Pie Challenge though. Thank you Erin, I got your Book On Pie for Christmas last year.
I use glass marble-y pebbles as pie weights. They're colorful sitting on my shelf between pies, & I hope there's no major reason they wouldn't be healthy!
Erin, i just love all your shows! I've got a question for you regarding pumpkin pie. I grew my own sugar pumpkins, baked them and pureed the pumpkin after baking them and them froze the pureed pumpkin. Can I substitute this pumpkin for canned pumpkin? Do I need to do anything special to it if it can be substituted?
I just love Erin's stuff - bought your book and have been living by it for nearly three years now. Just bought Savoury Baking too. I have a question though. I've followed instructions to the letter and I only pass the sturdy pie challenge occasionally. Often it just doesn't lift out. Just tonight, after putting it back in the oven in the second phase of parbaking (after removing weights) the crust blew up like a balloon. And I docked and weighted the bejeezus out of it, promise! Help!
Love the study pie concept, however, my grandmother always may sturdy crusts and they weren't yummy. And I could never get my fork through it! So how can I make it sturdy, yet eatable?
Amazingly good tips. Thanks for your advice about pre-baking fruit pie filings- I’ve been doing that myself forever. But, may I just say I never knew I was supposed to be ashamed of cracks on top of my pumpkin pie. 😂
Always love a new video with Erin :). I’m wondering…could you potentially use a hair dryer instead of a kitchen torch for the pumpkin pie trick? On low blast but high heat? I might try and report back!
I absolutely adore an apple pie :3 But I rather do a crumble (quicker!!) with at least two types, one mealy and one crispy kind of apple (red and green usualy xD)!! We have a great tart apple thats mealy and not that wet here in Sweden that people often grow in the garden, and you might be able to pluck some if you ask xD Cut up some apples into nice chunks (I like it chunky!), some sugar, cinamon and a quick dough thats flour, real butter (a lot xD) a dash of sugar and a pinch of salt crumbled over :) Bake in a hot oven untill bubbly and nice on top (around 440F or 225C) The best on a frosty autumn day!!
Anything with pies and Erin I am in! What do you think though is the difference with baking in a ceramic pie dish vs. metal? I am worried to place the ceramic dish on a baking steel as that gets so hot and may crack the ceramic dish.
If the ceramic and the baking steel are place in the oven together, their temperatures would be the same. Once removed from the oven, the steel may cool faster since the ceramic may hold the heat a bit longer as it is a thicker vessel.
@@shawnahills4645Hello! The ceramic dish and the baking steel would not be put in the oven the same time as the pie dough would be in the pie dish which would have been in the refrigerator before putting in the oven.
Darling pigtails! I was just thinking I should start planning thanksgiving pies, funny how that timing works out, huh? ;) Thanks, as always for the great tips!
Erin? You are lucky enough to work w/Amanda?! IDK that? Gosh, I 💚 this pie episode 🥧Genius!😘 I used your book & recipe for cooked apple filling last Sunday…so the results were exceptional….it did take pressure off me for Sunday dinner & getting that 🥧done….but more importantly it was delicious! You are generous & an amazing baking teacher🥧😘💚💚💚💚
I looked up the Meta Givens pumpkin pie recipe that pops up as a link during this video. The first paragraph of the description says the recipe is genius because you don’t have to blind bake it. However, the ‘notes from the test-kitchen’ suggests blind baking…And this is all before we get to the ingredients! Which is it for that particular recipe? Thanks for the clarification.
Hello, I want to make a Halloween pie that has a top crust cut out like a jack o' lantern. I know I could do an apple pie, which commonly has a top crust, but I'd like to do a pumpkin pie, which does not commonly have a top crust. Any reason why this would not work? Thanks!
The issue I have with streusel (I mean, I LOVE IT, don’t get me wrong) is that it quickly absorbs moisture and gets all wet and gloppy… is there a fix for storage?
Erin is an absolute natural in front of the camera! Love her pie hints, but love watching her even more!
Absolutely love the energy of this episode! And I'm so glad it's out now, instead of the week before Thanksgiving like so places tend to do. This will give people plenty of time to prepare for the big day!
Love Erin's attitude. All is good, nothing is insurmountable and it all can be covered with whipped cream... and everyone is gonna love it anyway. So true! I would love anything Erin served. She's such a joy!
Crust cutouts (like small autumn leaf shapes) make nice decos *and* can also cover cracks.
Almost didn't recognize her without the head wrap. She looks absolutely adorable with the side part & pigtails.
Erin is the best! So much fun to watch and always incredibly informative.
Thank you, Ms. Erin. You're the Einstein in pie making. I learned a lot with this tutorial video. I'll definitively try your apple pie. It's my favorite of all. Blessings to you.
My youtube pastry crush.😍 Finally she is back. Youre so personable and bubbly and passionate...I absolutely stepped up my baking with this series. Excellent format grouping the fundamentals of a particular desert into episodes rather than singular recipes. Provides freedom to create. Cheers!
When I make a pie that hasn't been par-baked I bake it on a pre-heated pizza stone. That extra heat from below really helps the bottom crust cook through.
Awesome idea! Thanks!
I’m a pigtail girl myself! When covid started and I was looking for something to keep me sane, I found Erin and Food52! Her Book On Pie is a workhorse in my kitchen for sure. The recipe for all buttah pie dough is the only one I use, along with the pumpkin, sour cherry and apple fillings. My favorite pastry chef, my favorite recipe creator, my favorite TH-cam channel ❤ Thank you FOOD52 and Erin
Loving the pigtails! My grandmother always used tapioca pearls to thicken her fruit pies. I find that it works well, with no flavour difference. But I am just a home cook.
I really like tapioca too…it’s a texture thing for me I think…🤷♀️
Erin is amazing - her mastery, energy, wonderful sense of humour and phenomenal skill are incredible. Thank you so much. I also have your book and never miss your episodes. I confess you are my Food 52 favourite. ❤
Erin, you are an outstanding teacher, and a delightful person with which to spend time. I am a pretty good baker, but I have certainly "baked it up a notch" because of your videos and books. Many thanks and good wishes to you, your family and your staff!
Should have said with "whom." Oops!
Thank you for having this out in time for Canadian thanksgiving 😁
This! finally someone who posts before Canadian thanksgiving!
You give a wealth of information with an amazing amount of energy 😊I love the sturdy pie challenge 😊
I love that you show the contrasts of the perfect and the flawed and speak of the why's and show how to fix the flaws ❤️
OMG this is fantastic! I have your pie book and your savory book. I make pies for a living and thoroughly enjoy your videos!
I get a fully cooked crust by placing two stacked cookie sheets in the oven while it preheats. I also butter my glass pie plates (rims too) before laying the crust in ~ that helps the crust ease out of the pan easier. Apparently, when the bottom of the glass pie plate meets the hot cookie sheets, that starts cooking/browning the bottom crust right away. I always enjoy your videos!
Pippin apples are the best tasting for pie in my opinion. Great information!
I agree, but I have not been able to find them
In years. I am in the USA, California and Texas.
I love watching people try the things I make. I do not want them to feel uncomfortable, but when I know it's really good, I just can't help myself. It's such a mixture of pride in what I've baked, but also the anticipation of the other person's joy. Because isn't that what baking is? The chance to bring joy into other people's lives.
What can I say? Erin, you're just fabulous! Superhuman expertise, and such a joyful attitude! Thank you, and best wishes from Australia.
Great tutorial❤
Thanks to Erin I make the best pies in the family. Just yesterday I made a sweet potato pie and it already gone! All your helpful tips helped me create the best pie doughs! Thank you!!
I love Amanda tasting it and being so natural the way she always is
There is another kind of apple pie you don't mention here, Erin, and that is apple cream pie....my very favorite. It uses a baked apple pie with a thick layer of whipped cream on top. There is no upper crust. It is a WOW, trust me!
I tend to stay away from making pies because of my lack of knowledge but this episode has giving me courage to try thank you so much for this post
Love Erin! I've been baking for decades and still learn from her!
What a true professional. Well spoke and so knowledgeable.
Erin, I made your pumpkin pie recipe yesterday, from your " The book on Pie " book. I really suck at making the pie crust so I cheated and bought the crust ( failed at buying it as well because I mistakenly bought some sort of vegetable oil pie crust) Anyway, I dislike pumpkin pie so much so I decided to give yours a try because you said you didn't like most pumpkin pies either. Your recipe is the only pumpkin pie I will ever eat agian. It is so good. Thank you
Oooh, and I love your apple caramel pie and am making the apple butterscotch one tomorrow.
I just got my pigtails cut off! Love yours! I never liked pumpkin pie until my new husband asked me to make one. I used James Beard's recipe with the inclusion of heavy cream instead of condensed milk plus cognac or brandy! Wow what a difference that made! I love it now but only Beard's recipe. And also, he includes some corn meal in the crust and it's become a family favorite, especially for the hardier winter pies and savory ones, too.
Erin's "The Book on PIE" IS the best pie book out there.
Thank you for showing the comparison between the perfectly par baked crust and the not-so-perfect crust.
I must have that pecan pie. MUST. EAT. lol. Just ordered your pie book, I need to conquer pies. They're kinda my nemesis, well pastry crust pies.
Ms. E.J. McDowell is my pie goddess!! 🤩🤩
It's true...streusel pies and cakes always are the first to go in my experience
Erin. You. Are. EVERYTHING. We are about to move and get a bigger kitchen and this was the PERFECT inspo for the new cozy smells to fill this new home with
I know a girl who once decided to use corn as pie weights. Guess what happened 🤣🤣🤣
Erin, you're the kitchen goddess 🫶
Love her techniques & teaching style!
I was watching another TH-camr and she didn’t cook the fruit. It just didn’t feel right so then I came looking for your videos to confirm my knowledge of cooking fruit and man you are the queen of pie related resources. I’m so thankful you made this video cause I didn’t want to mess up my only sheet of your pie dough that I have left in the freezer with sogginess at the bottom when baking hahahah
As always, so much incredible knowledge and tips shared here! Thank you, thank you, my Canadian Thanksgiving pies turned out excellent. I double the filling on your pecan and pumpkin pies in my household because the pastry to filling ratio seems low. I like my pies filled to the prim - like how your apple is here!
Where do you get you pie pans!
Pies are my husbands favorite! He was amazed at your beautiful crust! Keep spreading the love.
So cute, fangirling on Amanda Hesser!
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
Oh my--do I ever love your personality, wisdom and knowledge! I very much like seeing "more" of you without the bandana! Very pretty--you, that is!
Thanks for being awesome Erin. I love your personality and how you break everything down. I'm feeling more confident and wanting to bake more. I think you're fantastic and you should really consider being a vocational school teacher I really think you would be great. I'm a fan!! 😊
You're my fav Food52 host! Keep being awesome!
Awesome tips! Thanks for posting it in time for Canadian Thanksgiving ❤
I really enjoy your video's, have the book on pies; when I was looking at this episode, you mentioned the dutch crumble apple pie; In the Netherlands, where I am living, a crumble on apple pies is really not common; The only region you can find that is in the very south (Limburg; squeezed between Germany and Belgium); here the tradition is to make 'VLAAI" a thin bread dough topped mainly with fruits, rice pudding or custard and combinations; some come with a good crumble on top of the filling.. greetings from Maastricht, Limburg, Netherlands
Loved this video, Erin - thanks for all the great tips!! I always learn something when I watch you… and I LOVE your cookbooks!! ❤
Can the dried beans be reused for many pies? When done with using the beans this way, can they be hydrated and eaten?
I say these were some of the best tweaks ever! And, I already watched the other pie episodes she presented
Hi Erin. After commenting previously asking you if you ever make Sweet Potato and cleaning out my many magazines, I came across a “2017 Fall Sift” magazine. Low and behold who is on page 63 is A Golden, Sweet Trophy of the Season with a picture of you holding a pie with Brinkley on his lease. There it is on page 65-Sweet Potato Pie! Thanks Erin! You are the best ever! ❤️❤️❤️. So glad I didn’t ditch this magazine! Sift magazine is no longer in print. 😢
oh my gosh, so appreciative that this video came out in October. Where can we purchase the pie dish?
I par-baked the crust for my pumpkin pie this year and I was so pleased with how well it turned out. No 'Is it actually cooked on the bottom?' questions. I didn't have the courage to do the Sturdy Pie Challenge though. Thank you Erin, I got your Book On Pie for Christmas last year.
Wait your crust is beautiful!!!
I've seen where some bakers brush pie shells with egg yolk for single and double crust to help prevent soggy crust.
The RLB maceration method was a game changer for me.
Thanks once again for your tips....your videos are really top class thanks
I love you so much Erin. You're the most knowledgeable, best teacher.
I agree❤
a question I've always had - do you think the dried beans and grains used as pie weights are still usable as food!?
Oh I love it when Erin makes pie!
Do you reuse the beans?
Love all your tips just amazed! I will definitely be trying the pumpkin and the pecan for Thanksgiving Ty 👍🏼
Thanks for the reminder to try out a streusel topped apple pie this year!
Thank you so much for your divine love of food!!!!😊😊😊😊😊😊😊😊😊😊😊😊😊
thank you 😁
Thank you Erin so much for this video. I will definitely pre-cooking my apple filling this holiday baking season!
Thanks, Erin :)
I use glass marble-y pebbles as pie weights. They're colorful sitting on my shelf between pies, & I hope there's no major reason they wouldn't be healthy!
My great grandmother made square coblers. The crust was thicker and delicious. Is it the same just not rolled out thinner.
it was so cute. i saw the men coming to eat the pie and leave because they were a few minutes early
Erin, i just love all your shows! I've got a question for you regarding pumpkin pie. I grew my own sugar pumpkins, baked them and pureed the pumpkin after baking them and them froze the pureed pumpkin. Can I substitute this pumpkin for canned pumpkin? Do I need to do anything special to it if it can be substituted?
I just love Erin's stuff - bought your book and have been living by it for nearly three years now. Just bought Savoury Baking too. I have a question though. I've followed instructions to the letter and I only pass the sturdy pie challenge occasionally. Often it just doesn't lift out. Just tonight, after putting it back in the oven in the second phase of parbaking (after removing weights) the crust blew up like a balloon. And I docked and weighted the bejeezus out of it, promise! Help!
Love the study pie concept, however, my grandmother always may sturdy crusts and they weren't yummy. And I could never get my fork through it! So how can I make it sturdy, yet eatable?
Erin! Love your Food 52 content and your pigtails! ❤😊❤😊❤
Erin! You're a hoot! Love your videos.
Amazingly good tips. Thanks for your advice about pre-baking fruit pie filings- I’ve been doing that myself forever. But, may I just say I never knew I was supposed to be ashamed of cracks on top of my pumpkin pie. 😂
Always love a new video with Erin :). I’m wondering…could you potentially use a hair dryer instead of a kitchen torch for the pumpkin pie trick? On low blast but high heat? I might try and report back!
I absolutely adore an apple pie :3 But I rather do a crumble (quicker!!) with at least two types, one mealy and one crispy kind of apple (red and green usualy xD)!!
We have a great tart apple thats mealy and not that wet here in Sweden that people often grow in the garden, and you might be able to pluck some if you ask xD
Cut up some apples into nice chunks (I like it chunky!), some sugar, cinamon and a quick dough thats flour, real butter (a lot xD) a dash of sugar and a pinch of salt crumbled over :) Bake in a hot oven untill bubbly and nice on top (around 440F or 225C) The best on a frosty autumn day!!
27 seconds in and I love you!!!
Once I started cooking my apples, the pies turn so much better.
Anything with pies and Erin I am in! What do you think though is the difference with baking in a ceramic pie dish vs. metal? I am worried to place the ceramic dish on a baking steel as that gets so hot and may crack the ceramic dish.
If the ceramic and the baking steel are place in the oven together, their temperatures would be the same. Once removed from the oven, the steel may cool faster since the ceramic may hold the heat a bit longer as it is a thicker vessel.
@@shawnahills4645Hello! The ceramic dish and the baking steel would not be put in the oven the same time as the pie dough would be in the pie dish which would have been in the refrigerator before putting in the oven.
I went to the link you shared for the pumpkin pie but there are several on that page. What recipe is it? Thanks!
Hi. I just love to see you with your pig tails. So cute.
By the way love your shows, always filled with so much great information.
Erin what makes the mereign turn syrupy on top of a pie between the layer of the pie and in between the custard and merreign
Omg you are so talented! Thank you
Darling pigtails!
I was just thinking I should start planning thanksgiving pies, funny how that timing works out, huh? ;) Thanks, as always for the great tips!
Erin? You are lucky enough to work w/Amanda?! IDK that? Gosh, I 💚 this pie episode 🥧Genius!😘 I used your book & recipe for cooked apple filling last Sunday…so the results were exceptional….it did take pressure off me for Sunday dinner & getting that 🥧done….but more importantly it was delicious! You are generous & an amazing baking teacher🥧😘💚💚💚💚
Great tips! Thank you for the video!
Can you cook the beans and grains after parbaking so we avoid food waste
I looked up the Meta Givens pumpkin pie recipe that pops up as a link during this video. The first paragraph of the description says the recipe is genius because you don’t have to blind bake it. However, the ‘notes from the test-kitchen’ suggests blind baking…And this is all before we get to the ingredients! Which is it for that particular recipe? Thanks for the clarification.
Hello, I want to make a Halloween pie that has a top crust cut out like a jack o' lantern. I know I could do an apple pie, which commonly has a top crust, but I'd like to do a pumpkin pie, which does not commonly have a top crust. Any reason why this would not work? Thanks!
Erin, I was so sad to see you didn't include the classic sweet potato pie!
Love the gray pie plate!
Which pecan pie are you making? Please, there is more than one on the website.
Did you forget about the sweet potatoe pie!? An episode on that too❤.
For pie baking at home, do you recommend convection bake or normal bake?
All good tips.
Loved her on nailed it 😊
I love all three! ☺️
The issue I have with streusel (I mean, I LOVE IT, don’t get me wrong) is that it quickly absorbs moisture and gets all wet and gloppy… is there a fix for storage?