I don’t know why everyone doesn’t cook the juices of the apples down first. This step seems crucial to me since you don’t want a watery pie. Plus it also deepens and concentrates the apple flavors.... genius
I have my own special crust and pie recipe, but occasionally (depending on the apples) have had a soggy pie here and there! -yikes! This technique of cooking just the liquid is perfect! I don't like to pre-cook the apples themselves, but cooking the juices will ensure a perfect pie each time! Thanks so much for the great video :)
Great recipe...can you wait abt 30 minutes to draw juice out of apples...also how long and what temperature to bake..I like my apples tender in the pie...usually 400 for 20 mins then reduce to 350 for another 30 to 40 mins....I don’t use as many apples as you did
Made one today. "Very nice" (Borat voice). Cheers for the recipe. Improvised a bit by replacing the granulated sugar with one that's intended for jams, which has a little bit of pectin mixed in. May have worked nicely to bind the filling, but also followed the overnight maceration and cooking down of the juices, so maybe the pectin wasn't even needed. Anyways, worked well. One thing I need to adjust next time is that I used a pie dish made out of glass in which the bottom crust didn't cook as much as the top part. Don't know if this can be overcome without changing the dish... Would think it's not e.g. possible to blind bake just the bottom part for a minute, and then still bind it with the top part... Maybe preheating a pizza stone at the bottom of the oven and baking the pie on top of that/right at the bottom could do the trick...
no way in hell that pie they got out of the oven was the actual one they made. you could tell be the gleam it wasnt even hot and the way the caramel drips. oh media trickery.. i know a thing or two of hot apple pies out the oven
lol "media trickery". anybody who has ever watched a cooking show knows that they pre-cook a lot of the food that they show. they don't have time to wait for something to cook especially if it needs to be baked.
The way they filmed her saying hi to Julie as if to prove she's friends with the "help" was really creepy and just underscores the fact that this channel is 100% white ppl.
why has this girl worked at every bakery in NYC
ikr?
everyone kept firing her?
if I ever had a pie crust come out looking that good, I'd carry photos of it around with me at all times.
Years later and this is still my go to recipe.
I don’t know why everyone doesn’t cook the juices of the apples down first. This step seems crucial to me since you don’t want a watery pie. Plus it also deepens and concentrates the apple flavors.... genius
I have my own special crust and pie recipe, but occasionally (depending on the apples) have had a soggy pie here and there! -yikes! This technique of cooking just the liquid is perfect! I don't like to pre-cook the apples themselves, but cooking the juices will ensure a perfect pie each time! Thanks so much for the great video :)
Thank you for the leaving the apples overnight tip. What a great idea!
I went to this restaurant today. The apple pie is sublime.
That looks so good. Yummy. Thanks for sharing.
Fabuloso.
What a clever and cute name for a restaurant! :D
This looks delicious!!!!
Looks good but I like to cook my apples first before putting in the pie crust then baking it.
Beautiful pie
No vent?
naznyc im assuming cause there is barely any liquid left inside
I love her dress SO much.
Saaaame!
Great recipe...can you wait abt 30 minutes to draw juice out of apples...also how long and what temperature to bake..I like my apples tender in the pie...usually 400 for 20 mins then reduce to 350 for another 30 to 40 mins....I don’t use as many apples as you did
are biscuits scones?
yup
How is this the first I'm seeing this video?!
Make dessert tubes!
Made one today. "Very nice" (Borat voice). Cheers for the recipe.
Improvised a bit by replacing the granulated sugar with one that's intended for jams, which has a little bit of pectin mixed in. May have worked nicely to bind the filling, but also followed the overnight maceration and cooking down of the juices, so maybe the pectin wasn't even needed. Anyways, worked well. One thing I need to adjust next time is that I used a pie dish made out of glass in which the bottom crust didn't cook as much as the top part. Don't know if this can be overcome without changing the dish... Would think it's not e.g. possible to blind bake just the bottom part for a minute, and then still bind it with the top part... Maybe preheating a pizza stone at the bottom of the oven and baking the pie on top of that/right at the bottom could do the trick...
reduce the juice! reduce the juice!
تسلم الايادي على فطيرة التفاح لكن البنوته اللي لابسه احمر شكلها سحاقيه
I watch this host for the cringe
no way in hell that pie they got out of the oven was the actual one they made. you could tell be the gleam it wasnt even hot and the way the caramel drips. oh media trickery.. i know a thing or two of hot apple pies out the oven
lol "media trickery". anybody who has ever watched a cooking show knows that they pre-cook a lot of the food that they show. they don't have time to wait for something to cook especially if it needs to be baked.
Maia it takes like 1-4 hours to a pie to cool there's no way it could work with the shooting schedule.
You have to let it cool so you can slice it cleanly.
Newsflash: they also didnt sit there overnight and let the apples sit. They had one already prepared. 🙀🥧🍏
Does this editor strictly work with white ppl or what?
The way they filmed her saying hi to Julie as if to prove she's friends with the "help" was really creepy and just underscores the fact that this channel is 100% white ppl.
K Linda Get off the crack racist!!
LOL
Can I use this apple pie like what that kid did in American Pie?
Joseph Smith you mean to tell me there's other ways?
That shit look nasty af