I love watching Sarah Carey's videos, she is so engaging and interactive and she makes me smile. I imagine myself well working with her, we would constantly say random things and laugh together. Love the videos, you guys do such awesome work and are so fun to watch.
I enjoy watching and learning new recipes from Sarah's channel. Thank you for this one! I made my first apple pie using this recipe and it turned out perfect. One thing i did add was some ground ginger to give it some extra flavor and it was delicious!!
You are amazing! Looks that everything is so easy and simple! I have seen you several times in different receipts and all of them are great and the way your handle them, congratularions
Randy Marsh That happens to be circular, and sized EXACTLY like the pie pan. Most mats are SQUARE. Look at the mat underneath the plate that has the pie slice. Even if it were, the chances that it would be EXACTLY centered with the pie pan are very small. Also, the color.
It turns out even better if you'd have baked the bottom crust for 8 to 10 minutes first, with weights on top of a sheet of baking paper, before adding the filling, so the bottom crust wouldn't be soggy. Try it next time and compare!
Sarah you are wonderful and beautiful. After looking at this video I had the nerve to make an apple pie. My daughter went apple picking and bought a huge bag home. I cut the apples the "lazy way" just like you. The only thing different I did was to put the corn starch ,sugar and spices in a bowl with a secure lid and shake them to equally distribute the flavor. The pie turned out wonderful.
I found that baking on the bottom shelf gets the bottom crust well done while the top isn't so burnt - it all cooks evenly. I'll try her baking times that differ from what I do. My pies were always a hit with the family. I use the Cortland apple which hold its texture, not too sweet and not soft like applesauce that McIntosh gives you. My grandmother used Northen Spy that I can'at find anywhere.
I love your videos and this sounds amazing. I like to put tin foil around the outside edges of my crusts when they are nearly the color I want so that they don't go too far while the rest is baking. That's the best part, LOL!
i can't believe how much apple you threw away but cutting around the core! you don't need a corer...use a melon baller to take out the seeds and then again to just remove the stem and bottom. Three small bits removed and so fast and simple too.
Does it burn around the edges? First off, get an oven thermometer if you don't already have one. This will tell you if your oven is heating hotter than the set temperature. If it is, you can then adjust the temp to prevent burning/overcooking your recipes. Second: Keep an eye on your pie while it's baking. When the crust becomes golden brown, cover the edges with some aluminum foil by circling the pie plate with a strip. This will protect them from browning too much while the pie is still baking. Hope this helps. :)
helpfulnatural it's not my oven, but my kitchen itself. Butter can melt into a puddle just be being on the counter, it's that hot here. But your tips for the oven is very useful, thank you!
Chris Lim I use a recipe that uses vegetable oil instead of butter or shortening. Nothing needs to be chilled including the dough once it's finished. It's easier to make and you roll it between 2 pieces of waxed or parchment paper, which also makes it very easy to transfer to the pie plate. It comes out flaky and tender every single time. I love this recipe!
Oh my gosh I was JUST telling someone about half an hour ago about how although i focus on lots of "fancy" cakes etc, i think it's so difficult to beat the classic apple pie. and here it is!! I bring you to Italy with me in my latest video and to my favourite bakery if anyone is interested :)
4 pounds should have fit just fine. Just dumping the apple pieces leaves lots of air pockets and so you couldnt fit them all in. For a professionally dense apple pie, arrange your apple slices on the bottom crust. Your pie will be denser and richer. A narrower slice will be as satisfying, so your pie will even feed more.
First off you should cook the apples for about 10 to 15 minutes. Spread them on a cookie sheet let them cool for about 10 minutes. You won’t need to add flour then to the apple pie filling. I do not like hard apples on my apple pie that should be nice and tender.
I don't like this recipe. It looks like there are a lot of things that can go wrong. first of all I wouldn't bake an apple pie into a glass baking plate (low heat conductivity, the bottom will remain uncooked) second I saw a lot of liquid in the end and I didn't like it. I would cook the apples in a pan separately and then assemble the pie and bake.
pyrex is actually a great heat conductor, and you can see the bottom to make sure it's done. Don't take it out until you see golden all the way to the center and bubbling at the top.
Bakerygo Don't knock it 'till you try it! Glass pie plates are actually excellent for browning pie crusts, they also allow you to check that your bottom crust is well browned, as opposed to metal ones :)
You're correct about metals having higher heat conductivity than glass, but in an oven, heat is also transferred by infra-red light, which glass transmits more than metal does.
looks nice at the end but MUCH too rich... lol - you make it impossible to eat and enjoy an apple pie if you put all that rich stuff inside - I would cut the sugar by at least 1/4, and the butter, which I would have mixed everywhere inside and outside of the pile of apples, I would have cut it by 3/4 (!) ..... or even, cut it all out.
I love watching Sarah Carey's videos, she is so engaging and interactive and she makes me smile. I imagine myself well working with her, we would constantly say random things and laugh together. Love the videos, you guys do such awesome work and are so fun to watch.
I enjoy watching and learning new recipes from Sarah's channel. Thank you for this one! I made my first apple pie using this recipe and it turned out perfect. One thing i did add was some ground ginger to give it some extra flavor and it was delicious!!
You are amazing! Looks that everything is so easy and simple! I have seen you several times in different receipts and all of them are great and the way your handle them, congratularions
8:13 Am I seeing things? Is the bottom of this pie soggy? Is that apple juice in the space where you cut that slice out?
John Karavitis i think that's just a mat under the pie plate
Randy Marsh That happens to be circular, and sized EXACTLY like the pie pan. Most mats are SQUARE. Look at the mat underneath the plate that has the pie slice. Even if it were, the chances that it would be EXACTLY centered with the pie pan are very small. Also, the color.
yep, it's the juice from the apples.
Naxter Doesn't it seem as though she went a little overboard on how much fruit she crammed into that pie?
Definitely that many apples didn't help the problem. Pre-cooking the apples in a pan before you assemble the cake helps.
Fall perfection!!!!
I made this pie and it was excellent.
I can’t wait to try, love you Sarah!
this is my favorite to make ..thanks Sarah for posting this :)
Love you Sarah !! 💛💛
Thank you
very nice
This is a nice and healthy dessert choice.
YOU ARE ABSOLUTELY AMAZING!!
A beautiful pie.
looks amazing... would love to try it one fine day...
Loved this video! ❤❤❤👍👏
this is the first apple pie that the filling doesn't have all that sugar. this is great so much apple flavor. great recipe Sarah👍😊
Sarah ur a joy to watch u make me laugh and happy love from Cairo the pie looks delicious
I will try to make ur apple pie recipe
It turns out even better if you'd have baked the bottom crust for 8 to 10 minutes first, with weights on top of a sheet of baking paper, before adding the filling, so the bottom crust wouldn't be soggy. Try it next time and compare!
Sarah you are wonderful and beautiful. After looking at this video I had the nerve to make an apple pie. My daughter went apple picking and bought a huge bag home. I cut the apples the "lazy way" just like you. The only thing different I did was to put the corn starch ,sugar and spices in a bowl with a secure lid and shake them to equally distribute the flavor. The pie turned out wonderful.
Gosh!! U make it look soooo easy!!! " Conquor the dough!!!!" LOL!!!! I will try this!
I found that baking on the bottom shelf gets the bottom crust well done while the top isn't so burnt - it all cooks evenly. I'll try her baking times that differ from what I do. My pies were always a hit with the family. I use the Cortland apple which hold its texture, not too sweet and not soft like applesauce that McIntosh gives you. My grandmother used Northen Spy that I can'at find anywhere.
I like using pumpkin spice flavors with my apples. Cloves do wonders for apples in my opinion. *And I prefer making apple cake, over apple pie.
Marie I agree. Cloves are great!
i with you on the apple cake! It my favorite thing to make for the holidays!
indeed cloves are a great match :) good point!
love your video, you are very pleasant to watch,
Love you Sarah!
Delicious
I love apple pie.
I love your videos and this sounds amazing. I like to put tin foil around the outside edges of my crusts when they are nearly the color I want so that they don't go too far while the rest is baking. That's the best part, LOL!
can we prepare the whole pie and then freeze it to make it a day ahead?
question! corn starch wouldn't work better for this instead of flour? loved the video btw!
Two things I just learned to make a better pie. Thanks.
Can you guys share is it work I'm doing an apple pie for anniversary my mom and dad
why add unsalted if you add salt to your crust?
Great .
Please make more eat clean recipies I LOVE THEM!!!!
Gorgeous! ♥
why for this pie is not necessary to pre bake the crust before filling?
Apple pie and maud is a good way to get to know me better than the other people in this 99999999999999999999999
i can't believe how much apple you threw away but cutting around the core! you don't need a corer...use a melon baller to take out the seeds and then again to just remove the stem and bottom. Three small bits removed and so fast and simple too.
Yes, or just cut the apple into quarters, then with a paring knife you can simply cut away the core.
she is always wasting food...
Could I sprinkle brown sugar on top, instead of granulated sugar? I'm hoping it could give an apple pie a nice crumble cake taste~
Damn I need to make this soon alongside some mulled wine/cider
Ping! Wafting!
My kitchen is simply too hot for the crust to survive... any tips to help me solve this problem?
Does it burn around the edges? First off, get an oven thermometer if you don't already have one. This will tell you if your oven is heating hotter than the set temperature. If it is, you can then adjust the temp to prevent burning/overcooking your recipes. Second: Keep an eye on your pie while it's baking. When the crust becomes golden brown, cover the edges with some aluminum foil by circling the pie plate with a strip. This will protect them from browning too much while the pie is still baking. Hope this helps. :)
helpfulnatural it's not my oven, but my kitchen itself. Butter can melt into a puddle just be being on the counter, it's that hot here. But your tips for the oven is very useful, thank you!
Chris Lim I use a recipe that uses vegetable oil instead of butter or shortening. Nothing needs to be chilled including the dough once it's finished. It's easier to make and you roll it between 2 pieces of waxed or parchment paper, which also makes it very easy to transfer to the pie plate. It comes out flaky and tender every single time. I love this recipe!
is there already a video on how to make classic pumpkin pie??????
yeah...
Oh my gosh I was JUST telling someone about half an hour ago about how although i focus on lots of "fancy" cakes etc, i think it's so difficult to beat the classic apple pie. and here it is!! I bring you to Italy with me in my latest video and to my favourite bakery if anyone is interested :)
I wouldn't make this for a party or family dinner for a first time, I would just make it for a home baking project
i had no idea there were so many types of apples
4 pounds should have fit just fine. Just dumping the apple pieces leaves lots of air pockets and so you couldnt fit them all in. For a professionally dense apple pie, arrange your apple slices on the bottom crust. Your pie will be denser and richer. A narrower slice will be as satisfying, so your pie will even feed more.
I forever have a gab between the apples and crust once done, HELP!
please don't tell me you threw away all those apple cores...
A fresh pie has never even lasted 3 hours 😂
im hearing the word Macintosh in a recipe show?
It's a kind of, you guessed it, apple.
e'yep
I guessed that already. Just realized that it is a type of apple after watching this recipe :)
Daisy chain
Where is the dough recipe ?
First off you should cook the apples for about 10 to 15 minutes. Spread them on a cookie sheet let them cool for about 10 minutes. You won’t need to add flour then to the apple pie filling. I do not like hard apples on my apple pie that should be nice and tender.
Corn starch should be used for a thickener. This lady seems to be in a rush for some reason.
who are these people walking around in the background?
They are other employees/cooks in the Martha Stewart test kitchen.
I don't like this recipe. It looks like there are a lot of things that can go wrong. first of all I wouldn't bake an apple pie into a glass baking plate (low heat conductivity, the bottom will remain uncooked) second I saw a lot of liquid in the end and I didn't like it. I would cook the apples in a pan separately and then assemble the pie and bake.
pyrex is actually a great heat conductor, and you can see the bottom to make sure it's done. Don't take it out until you see golden all the way to the center and bubbling at the top.
Bakerygo Don't knock it 'till you try it! Glass pie plates are actually excellent for browning pie crusts, they also allow you to check that your bottom crust is well browned, as opposed to metal ones :)
Sarah Carey
pyrex is not a good heat conductor compared to iron or aluminium. you can check the values if you don't believe me
You're correct about metals having higher heat conductivity than glass, but in an oven, heat is also transferred by infra-red light, which glass transmits more than metal does.
I always used a pyrex plate to cook pie and I have never had an uncooked pie, the bottom crust was always perfectly cooked and not burned.
Ha ha ha ha
I couldn’t concentrate I kept looking at your hair colour 🙀
who wears white while cooking? only this wild woman. Not me!
Eggs are evil😈
Waft ability 🥧
seriously?? 8 minutes video and you don't make the crust??
I prefer those 2 minutes videos that show all steps without wasting time on bla bla talk!
looks nice at the end but MUCH too rich... lol - you make it impossible to eat and enjoy an apple pie if you put all that rich stuff inside - I would cut the sugar by at least 1/4, and the butter, which I would have mixed everywhere inside and outside of the pile of apples, I would have cut it by 3/4 (!) ..... or even, cut it all out.
Looks burnt.