My Mother made a double crusted apple pie. She shared them with many people with kindness and hospitality. It was this and, more importantly, her smile for all the people she met that stay in my memory. She made the crust with the crimped edge.
I would suggest coating the peaches with sugar only. Let the peaches sit in the sugar for one hour. The sugar will render the juices which you pour off and reserve. This will ensure you won't have a soggy bottom. After the hour wait pour off the juices and reduce over heat to a couple of tablespoons. Mix in your thickener, add in the rest of the ingredients and toss over the apples and mix well. I would also suggest a lattice top for peach, or for that matter any wet berry pie. The more open top will allow the juices to boil, thicken and reduce and will set the peaches nicely and keep your bottom dry.
Thanx Thomas for another informational video. Please could you shed some light on the subject of how to use liquid smoke in different style of cooking eg grilling roasting etc.
In other places, I have read that you should make your pie on a hot pizza stone on the bottom rack of the oven to help the bottom crust get done. Your advice is just about the opposite of that. Would you please comment on the pizza stone technique?
mrtodd3620 Probably have specific fridges for chilling. Regular people's fridges are usually stocked with food so it takes an anooyyying amount of time to chill things.
Quinoa" I heard it's really healthy and good for you but I haven't hear how to cook it. Do I have to rinse it ?? How can I use it ?? I really want to incorporate quinoa,
Jessy Monz a really great way to cook quinoa is to cook it like pasta instead of cooking it like rice. Boiling it in a big pot of water does a lot of the rinsing for you and also cooks very evenly - it's very fast. About 15 minutes. Then drain very well and allow to steam in its own heat to lose excess moisture. So fluffy!
Hisae Yoshino Glass baking pans are typically made of pyrex (borosilicate glass) which is designed to withstand enormous temperature changes. (some now are being more cheaply made of soda-lime glass which is less likely to break if you drop it but also slightly less resistant to drastic heat changes) But with either type as long as you don't put it straight from the freezer into the oven or straight from the oven into an ice bath you should have no problems.
My thought too and using pie weights. This is why the pie back laid down on the plate and not stood up. It was fixed for the final photo. Par baking would have allowed the crust back to remain stable for plating, all on its own. To be fair, you must simply tuck top crust over cooled, stiff par baked bottom crust, limited to patterned press crimps only (or) crumble toppings/lattice. Now, you know why.
You mentioned the need to add lemon juice to cut the sweetness of the sugar and the natural sweetness of the fruit. Why not just add less sugar so you don't have to add lemon juice?
Larry adding the lemon juice also adds dimension of flavor, tang. Have you ever had a desert that was just too sweet? Sometimes its not the amount of sugar added but there was nothing to balance that sweetness which you get by adding lemon juice. Hope that helps. Happy Baking
John Stilley because there are two pie crusts. And it bakes in the oven for much longer. You do blind baking usually when you have a no cook filling or a pie that has a filling that sets rather quickly in the oven
My Mother made a double crusted apple pie. She shared them with many people with kindness and hospitality. It was this and, more importantly, her smile for all the people she met that stay in my memory. She made the crust with the crimped edge.
I would suggest coating the peaches with sugar only. Let the peaches sit in the sugar for one hour. The sugar will render the juices which you pour off and reserve. This will ensure you won't have a soggy bottom. After the hour wait pour off the juices and reduce over heat to a couple of tablespoons. Mix in your thickener, add in the rest of the ingredients and toss over the apples and mix well. I would also suggest a lattice top for peach, or for that matter any wet berry pie. The more open top will allow the juices to boil, thicken and reduce and will set the peaches nicely and keep your bottom dry.
Nice tips. Thx :-)
Very good suggestion. Thanks!
I love these kind of videos. They are very very helpful and educational!
Thanks so much!!! Very helpful. I’ve struggled w a soggy bottom for so long....pie crust that is. 😁😉
I've never mastered crimping a two crust pie until just now. My two crust apple pie turned out looking just like yours. Thanks a bunch.
I was just about to comment so I could ask for Apple Pie, but you already had it. Thanks Everyday Food!
Amazing! Thank you for the tips and simple recipe.
Love the idea of placing the pie on a wire rack never thought of that, thanks. Can this be done with custard pies as well?
Thanx Thomas for another informational video. Please could you shed some light on the subject of how to use liquid smoke in different style of cooking eg grilling roasting etc.
I like how cooks on this channel state the ingredient then the measurement afterwards.
this looks sooo good..
Wow, this looks amazing! I need to try it!
Very nicely done. Thanks.
I finally found the answer to what I always wanted to make.
One question, though.
How do you measure "one cup of peaches"?
Put them in a measuring cup once sliced.
Use a scale. 1 cup =225 grams = 8 ounces
One cup = about one avg piece? Start with that estimate, buy a couple more, and see where you are
Irving E I
In other places, I have read that you should make your pie on a hot pizza stone on the bottom rack of the oven to help the bottom crust get done. Your advice is just about the opposite of that. Would you please comment on the pizza stone technique?
Thank you 🍒
You did awesome!!!!
Enjoy your videos very informative 💕💕💕💯💯
FAB VIDEO. FAB PIE!
Please do tutorial on how to make churros!! Im madly craving for it now! 😭😭😭😋💕✨
thank you!
If one uses tart apples in the pie filling, would not adding lemon juice simply reduce the tartness of the apples and make the pie taste less tart?
How do you avoid a soggy bottom crust since with a double crust you can't blind bake the bottom?
Can you do a video on that beautiful crust you use don’t? I’m so jealous. Mine falls apart! 😩
Is it better to use cornstarch or flour?
Please show a good sauce for Spaetzle. My Spaetzle comes out to sticky
Any idea how to fix split buttercream? I use flour buttercream.
+Austin Dayacap Start over. Room temp for everything.
Hello, I really enjoyed this video, but sadly the recipe in the description is unavailable :( Please help, thanks :)
Thank you for the head's up. The website address is: www.marthastewart.com/1533571/food-editors-perfect-piecrust-tips
TH-cam cooks must have super cold refrigerators. Mine would do nothing in 20 minutes.
mrtodd3620 Probably have specific fridges for chilling. Regular people's fridges are usually stocked with food so it takes an anooyyying amount of time to chill things.
I'm always worry of soggy and uncook base...
Can I make this peach pie with the same filling but with a single crust, which makes it a tart I guess?
yes
Can i rebake the pie next day if the bottom layer is golden but not brown
Yes, that is par baking.
Quinoa" I heard it's really healthy and good for you but I haven't hear how to cook it. Do I have to rinse it ?? How can I use it ?? I really want to incorporate quinoa,
Jessy Monz a really great way to cook quinoa is to cook it like pasta instead of cooking it like rice. Boiling it in a big pot of water does a lot of the rinsing for you and also cooks very evenly - it's very fast. About 15 minutes. Then drain very well and allow to steam in its own heat to lose excess moisture. So fluffy!
How can I sear calamari? Being that it cooks in like two minutes?
Some people also use potato starch
Nearly any starch could be used.
Does all egg wash have heavy cream? I always thought egg wash was just yoke.
Thoughts for standard large egg is either: 1 TBS water, milk or cream. Choose 1 to add to egg then mix.
isn't it bad to put cold glass on a hot oven? I'm always scared of it breaking duo to the sudden temperature change
Hisae Yoshino Glass baking pans are typically made of pyrex (borosilicate glass) which is designed to withstand enormous temperature changes. (some now are being more cheaply made of soda-lime glass which is less likely to break if you drop it but also slightly less resistant to drastic heat changes) But with either type as long as you don't put it straight from the freezer into the oven or straight from the oven into an ice bath you should have no problems.
What do you do with the leftover dough?
I like to re-roll it, cut into rectangles, wash with egg, sprinkle with large sugar, and bake in the oven to make little pastry cookies. Nom!
Can you make a pie and put in the freezer to bake another day?
Put it in the fridge then so that it doesnt freeze
and wrap it to not let it dry
You don't blind bake the crust?
My thought too and using pie weights. This is why the pie back laid down on the plate and not stood up. It was fixed for the final photo. Par baking would have allowed the crust back to remain stable for plating, all on its own. To be fair, you must simply tuck top crust over cooled, stiff par baked bottom crust, limited to patterned press crimps only (or) crumble toppings/lattice. Now, you know why.
You mentioned the need to add lemon juice to cut the sweetness of the sugar and the natural sweetness of the fruit. Why not just add less sugar so you don't have to add lemon juice?
Larry adding the lemon juice also adds dimension of flavor, tang. Have you ever had a desert that was just too sweet? Sometimes its not the amount of sugar added but there was nothing to balance that sweetness which you get by adding lemon juice. Hope that helps. Happy Baking
Larry Stoecker Not to mention with a lot of fruits, lemon juice is integral for making the fruit not turn brown (i.e. apples, pears. etc.).
Macaron? :(
go the thir site youll find the recipe i watched it there
Ahbkz Coming soon! Ready next week :)
Wait, you didn't blind bake the crust? Why not?
John Stilley because there are two pie crusts. And it bakes in the oven for much longer. You do blind baking usually when you have a no cook filling or a pie that has a filling that sets rather quickly in the oven
Tutorial on gluten free food
THERE'S NOTHING UNDER YOUR CUTTING BOARD
First
You should never put cold glass in a hot oven. It cracks/explodes.
***** I did check. Still exploded
Not Pyrex! That's what it's designed for.
The great irony of life: a fruit pie talking about fruit pies.....i got all of my life from this video...lmaooooooo
Wow...
Vom
Did us proud, gurl.
I can't stand Martha Stewart anymore..... Her baking with Snoop Dogg and bashing Trump did me in