GATHER YOUR INGREDIENTS Crust ¼ cup ice water 4 teaspoons sour cream 1 ¼ cups (6 1/4 ounces) all-purpose flour 1 ½ teaspoons granulated sugar ½ teaspoon salt 8 tablespoons unsalted butter, cut into 1/4-inch pieces and frozen for 15 minutes Filling 2 ½ pounds apples, peeled, cored, halved, and sliced 1/4 inch thick ½ cup melted vanilla ice cream ½ cup raisins (optional) ½ cup (3 1/2 ounces) granulated sugar 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 teaspoon ground cinnamon ½ teaspoon salt Topping 1 cup (5 ounces) all-purpose flour ½ cup packed (3 1/2 ounces) light brown sugar 6 tablespoons unsalted butter, melted ½ teaspoon salt VIEW INGREDIENTS View Nutritional Information KEY EQUIPMENT KEY EQUIPMENT - Paring Knives Paring Knives * BEFORE YOU BEGIN We prefer Golden Delicious or Gala apples here, but Fuji, Braeburn, or Granny Smith varieties also work well. You may substitute 1/2 cup of heavy cream for the melted ice cream, if desired. This pie is best when baked a day ahead of time and allowed to rest overnight. Serve with vanilla ice cream. 1 INSTRUCTIONS FOR THE CRUST: Combine water and sour cream in bowl. Process flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until butter is size of large peas, about 10 pulses. Add sour cream mixture and pulse until dough forms clumps and no dry flour remains, about 12 pulses, scraping down sides of bowl as needed. 2 Turn dough onto sheet of plastic wrap and form into 4-inch disk. Wrap tightly in plastic and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.) 3 FOR THE FILLING: Toss all ingredients in large bowl until apples are evenly coated. Let sit at room temperature for at least 1 hour or up to 2 hours. 4 Adjust oven rack to lower-middle position and heat oven to 350 degrees. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. 5 Trim overhang to 1/2 inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic and refrigerate until dough is firm, at least 30 minutes. 6 FOR THE TOPPING: Stir all ingredients in bowl until no dry spots remain and mixture forms clumps. Refrigerate until ready to use. 7 Place dough-lined plate on parchment paper-lined rimmed baking sheet. Working with 1 large handful at a time, distribute apple mixture in plate, pressing into even layer and filling in gaps before adding more. Take care not to mound apple mixture in center of plate. Pour any remaining liquid from bowl into pie. Break topping (it will harden in refrigerator) into pea-size crumbs and distribute evenly over apple mixture. Pat topping lightly to adhere. 8 Bake pie on sheet until top is golden brown and paring knife inserted in center meets no resistance, about 1 hour 10 minutes, rotating sheet halfway through baking. Let pie cool on wire rack for at least 4 hours or preferably overnight. Serve.
I haven’t seen a recipe written this throughly since 1964! Nice to see old standards adhered to,even if it wears me out just to read it! Used to bake, don’t anymore! Thank God for excellent bakeries and decent frozen pies! MMB
When I make quick breads, I lightly butter my bread pans then add parchment paper, 2 pieces, 1 going each way, then re-butter and add cinnamon sugar. Almost no cleanup and the bread comes right out. I cut the loaves in 1/2, leave parchment on and wrap and freeze.
I ABSOLUTELY LOVE THESE SHOWS AND AM ECSTATIC THAT I FOUND THEM!!! B & J are the perfect team to host these two great learning and teaching programs. Thank you ladies for being you and bringing us closer through the wonderful lessons of preparing food.
I made the cinnamon bread…it’s absolutely outrageously gooood! I cooked it in a Bundt pan for about 75 mins…gorgeous! Definitely one of the best recipes I’ve ever tried. THANK YOU!
I love that you are sharing some information about the origin of these different minority cultures in the US. I would LOVE it if you could share more native American food
Absolutely. Food is sharing of culture and region and adaptation. Most cooking shows have traveled the world in their search for quizine. But have failed to look in their own back yards. What is Chic today was poor man's food yesterday. What was bad three days ago is now better than what they came up with yesterday.
To use up the rest of the friendship bread starter, I made cupcakes with cinnamon buttercream icing. A co-worker's wife said she hated me because she didn't think of it first. 😊
The point of Halo Top isn't low fat, it's low sugar. If you are insulin resistant it is truly the healthier choice. Sometimes we do have make a trade off to enjoy something at all.
The American pronunciation of "streusel" amuses me. In German, it's pronounced SHTROY-zel. Great recipe though, reminds me of my grandmother. This kind of apple pie is still popular in Germany today.
@@morehn no its different. Being Pennsylvania Deutsche means our heritage is German and our families speak a dialect of German. The amish and mennonite lifestyles are also considered Pennsylvania Deutsche but they live a very strict life according to the scriptures.
Kannscht du Pennsilfaanisch Deitsch schwetzer? I think that is right, a bit rusty, since no use for the language in TN and it has been years since I was back to PA.
I love Dutch apple pie!When I was a teenager a Grandma's pie restaurant opened in town and i loved the Dutch apple crumb! The friendship bread looks delicious,yet lots of oil.
@@douglasfrank9323 Yes! There are so many places in Lancaster that would show you how to make the pie the TRADITIONAL way. They don't use Sour Cream in the crust. And they don't use melted ice cream in the filling. Was very disappointed in their choice of a Philly baker.
I love this channel and this recipe did not disappoint. It looks so good and I am anxious to give it a try. Not so sure how successful I will be with the crimping but I sure will give it a try.
I've seen that Halo Top ice cream at my favorite store. Luckily, I read the ingredients list. Saw stevia, and LEFT it at the store, even though it was marked down a LOT! I am no fan of stevia, even considering my name! steve
Hi i am a new subscriber as of 24 min ago, i am from Christchurch New Zealand and i absolutely loved the idea of the cinnamon bread, when i bake i love to share with my parent`s and i know they would enjoy this loaf, what i would like to know is can i substitute the oil for melted real butter not margarine as my dad has this thing about oil in sweet bread`s and muffin`s. Thank you, Carol.
Regarding the vanilla ice cream tasting: it is mildly astonishing to me that Häagen-Dazs did not make the top three favorites. I'd have thought it would be comparable to Ben & Jerry's in quality. Interesting.
The Edys brand which like you said is Dryers but I think the names completely taken over cuz I don't remember seeing the Dryers containers for a while, an Turkey Hill are typically what we get. I remember trying Halo before and thought it was just disgusting and never wanted it again, I'd rather not have ice cream then eat Halo again. I love Rocky Road and dryers is the only brand that I like, the roasted almonds and the actual marshmallow. It's also one of the only brands that has spumoni which is just part of my Italian heritage. Turkey Hill has black cherry that's really good, is the closest I've found to Baskin-Robbins black cherry. We're on a pretty tight budget so typically we only get ice cream when it's on sale, Ben and Jerry's Baskin-Robbins and the other little pints are just out of our price range. I used to make a lot of ice cream but my ex made sure to break all the stuff I loved including my special appliances
This is what I was going to say -- it's for the pregelatinized starch! If you want to add it without modifying the sugar content, you can buy it as "clear jel". It doesn't matter if you use cook type or instant for this purpose, but the kind in instant pudding is instant, if that wasn't obvious.
Everyone has their Personal Favorite of Ice Cream. Especially "Locally Made" Ice Cream. If you're ever in Santa Cruz, try Marianne's Ice Cream. It's the Best!
I was really hoping you'd show us how to make the Amish bread starter. I can't find anyone who has any to get a start. Do you know where I can find a recipe for the starter.
The halo top you’re supposed to be left out for 15 minute before you eat it otherwise it IS gross and icy. I just had the halo vanilla and it was soooo good. I wonder if they didn’t leave it out like they’re supposed to?
generally, the ice cream the average person buys has a lot of other ingredients in it that I wouldn't want to add to my pie. Just saying. I'd rather use cream thanks.
It gives the butter in the dough a chance to harden up. You don't want soft crust with all the juice from the filling, so you let the crust set up a second time and the bottom doesn't get soggy when it bakes.
You would do better to use a bit of Sweetened Condensed Milk - it's closer to that type of taste and consistency. Of course, you could just use a bit of cornstarch and powdered sugar like the real Amish do for their pies.
While I'm not a fan, the point of Halo Top is low sugar not necessarily low fat... The target market is the KETO population... I'm KETO and prefer to make homemade ice cream... it's not that hard & cheaper, it's just time consuming...
Halo Top is for weight loss, plain and simple so it shouldn't of been in the group of tasting. The point of the tasting is to get the most creamy, best tasting ice cream. I would totally buy Halo Top to get low fat and weight loss
The Pie looks delicious. Funny that this is called dutch apple pie as you will not find this pie in the Netherlands (normally referred to a dutch) We eat a lot of apple pie but here there is more dough, the dough has sugar (Sand dough as in cookies) and usually raisins are added.
Amish immigrants from Germany and their descendants are often called ‘Pennsylvania Dutch’. I believe that the ‘Dutch’ is a corruption of ‘Deutsche’, which is German for German
@@marthaczyz1078 You are correct. I'm from right across the river from PA (NJ), and one of my exes is Dutch (from Leiden). Another is a German-American Hoosier (Indiana-ian proud) with PA "Dutch" ancestry. By the time I met the Nederlander, I had learned about the cultures and languages through the Hoosier and my nosy Anthro skills, 😁😉. It still annoys my dear Dutchie (we're still good friends), too!
I have to find ice cream without corn syrup & without sugar subs in them. Hard to do... Food allergies are a pain & reading labels every time a big one. Maybe you can do a homemade ice cream that tastes great made with sugar or honey or REAL maple syrup...
There are a lot of really easy no-churn ice cream recipes that use sweetened condensed milk, and name brands like Borden are just milk and sugar. Not ideal since you may prefer to just buy the ice cream, but these you just whip cream, stir in the condensed milk and whatever flavors and you freeze it for a few hours. I made peanut butter ice cream for the July 4 weekend this way. The ingredients were whipping cream, sweetened condensed milk, peanut butter and a splash of vanilla.
I love these cooking programs where they tell you a teaspoon of this, a half teaspoon of that... And at home we're all: "nope, two shakes of this one, three shakes of that one, a whole scoop of this one, and just keep shaking that one until your arm gets tired..."
Chunking the apple creates a different texture when cooked as well as a different shape. Traditional Dutch Apple pies have slices just the way they showed. A lidded pie would likely have chunks.
why would you need the butter if you have the oil? Both provide similar amounts of fat... both provide moistness and tenderness to a cake. It's only 2/3 c of oil per loaf... that is a standard, maybe even slightly lower amount, than in any cake from a mix you would make, or even cakes from scratch.
@@jayburris6252 That is an oversimplification. There are good and healthy 'vegetable' oils... you can find less processed and unhydrogenated oils such as a cold pressed canola or safflower oil, for example, or one could even use a lighter flavoured olive oil in a recipe like this, depending on your taste for olive oil. When comparing vegetable oil vs butter... they both have pros and cons in our diet. They both have their uses and they are both 'healthy' depending on your choice of oils and then how you use the butter and oil of your choice.
@@alahatzaifat1872 "Vegetable Oil" is a specific term. I can go to any grocery store in America and ask for "vegetable oil" they will all hand me the same exact oil. It is really really bad for us. There is no safe amount for us to consume. Canola and safflower is NOT a good alternative. There is no reason for its use. There are plenty of old recipes that have never used vegetable oil. I will choose a recipe like that on the VERY rare occasion where I eat sugar or flour anyways.
@@jayburris6252 **********"Vegetable Oil" is a specific term. I can go to any grocery store in America and ask for "vegetable oil" they will all hand me the same exact oil Hahahahaha…. Wow… I guess ‘Muricans are too stupid to look up alternative ‘vegetable oils’ and MUST use the one they are given when they ASK for ‘vegetable oil’… is that right? Hahahahaha… Oh my… that is like the WORST argument ever used to justify a weird aversion to a specific ingredient…. Hahahaha… *******It is really really bad for us. There is no safe amount for us to consume Ok oh wise one… WHAT is ‘vegetable oil’ as defined in the US? And then, please provide the evidence that it is ‘really really’ bad for us. **********Canola and safflower is NOT a good alternative Again… please provide your evidence that canola and safflower etc., can’t substitute for ‘vegetable oil’… since they ARE vegetable oils… ie: www.gffoodservice.com.au/idea/vegetable-oils-where-do-they-come-from/ Cut/paste from above link: What defines a vegetable oil? Vegetable oil is commonly referring to plant based oils, often made from canola, corn, palm, soybean or sunflower oils and in some cases be flavoured with dried or fresh herbs.Mar 12, 2020 End cut/paste: So, you were saying? Why can’t one use canola or safflower oil in this recipe? I am VERY interested to know what you logic is here…. hahahaha *******There is no reason for its use Sure there is. Vegetable oil and butter are different at different temperature… if I want something to be thinner at room temp I would use oil…if I wanted something with more body at room temp, for example, I might use butter. There is also a difference in flavour… I may not want the flavour of butter in something, so I would use a neutral flavoured oil… so there is a reason for both…just depends on what I want as a final outcome/result. ********There are plenty of old recipes that have never used vegetable oil No one said there weren’t… but there are also TONS of recipes that do use vegetable oil considering the earliest recorded production of vegetable oil was around 3000BC… hahahaha… **********I will choose a recipe like that on the VERY rare occasion where I eat sugar or flour anyways Oh? You are one of THOSE… why are you even looking at these recipes? You aren’t going to enjoy any of these… hahahaha…. I pity you….
☺️ you must have made another pie the day before; either that or you guys slept at the kitchen/studio-- you’re wearing the same outfits as when you made the pie you baked for this video.
It's fine that they didn't enjoy halotop, but I'm disappointed that they didn't understand the difference between it (low sugar) and low fat ice-cream.
Wait a minute. Why is it that a woman in modern urban Philadelphia is presenting the "best" example of of Dutch Apple Pie and not someone in, say, Lancaster County, where Pennsylvania Dutch culture actually exists? And if I hear someone compliment a dessert with the phrase, "Not too sweet," one more time, I'm gonna start screaming!@#!
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GATHER YOUR INGREDIENTS
Crust
¼ cup ice water
4 teaspoons sour cream
1 ¼ cups (6 1/4 ounces) all-purpose flour
1 ½ teaspoons granulated sugar
½ teaspoon salt
8 tablespoons unsalted butter, cut into 1/4-inch pieces and frozen for 15 minutes
Filling
2 ½ pounds apples, peeled, cored, halved, and sliced 1/4 inch thick
½ cup melted vanilla ice cream
½ cup raisins (optional)
½ cup (3 1/2 ounces) granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt
Topping
1 cup (5 ounces) all-purpose flour
½ cup packed (3 1/2 ounces) light brown sugar
6 tablespoons unsalted butter, melted
½ teaspoon salt
VIEW INGREDIENTS
View Nutritional Information
KEY EQUIPMENT
KEY EQUIPMENT - Paring Knives
Paring Knives
*
BEFORE YOU BEGIN
We prefer Golden Delicious or Gala apples here, but Fuji, Braeburn, or Granny Smith varieties also work well. You may substitute 1/2 cup of heavy cream for the melted ice cream, if desired. This pie is best when baked a day ahead of time and allowed to rest overnight. Serve with vanilla ice cream.
1
INSTRUCTIONS
FOR THE CRUST: Combine water and sour cream in bowl. Process flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until butter is size of large peas, about 10 pulses. Add sour cream mixture and pulse until dough forms clumps and no dry flour remains, about 12 pulses, scraping down sides of bowl as needed.
2
Turn dough onto sheet of plastic wrap and form into 4-inch disk. Wrap tightly in plastic and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
3
FOR THE FILLING: Toss all ingredients in large bowl until apples are evenly coated. Let sit at room temperature for at least 1 hour or up to 2 hours.
4
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. Roll dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
5
Trim overhang to 1/2 inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Wrap dough-lined plate loosely in plastic and refrigerate until dough is firm, at least 30 minutes.
6
FOR THE TOPPING: Stir all ingredients in bowl until no dry spots remain and mixture forms clumps. Refrigerate until ready to use.
7
Place dough-lined plate on parchment paper-lined rimmed baking sheet. Working with 1 large handful at a time, distribute apple mixture in plate, pressing into even layer and filling in gaps before adding more. Take care not to mound apple mixture in center of plate. Pour any remaining liquid from bowl into pie. Break topping (it will harden in refrigerator) into pea-size crumbs and distribute evenly over apple mixture. Pat topping lightly to adhere.
8
Bake pie on sheet until top is golden brown and paring knife inserted in center meets no resistance, about 1 hour 10 minutes, rotating sheet halfway through baking. Let pie cool on wire rack for at least 4 hours or preferably overnight. Serve.
Hold your horses your going too FAST 🤣
I haven’t seen a recipe written this throughly since 1964! Nice to see old standards adhered to,even if it wears me out just to read it! Used to bake, don’t anymore! Thank God for excellent bakeries and decent frozen pies! MMB
thanks.
Thank you for writing this up, it's a great help!
THANK YOU!!!!!!
When I make quick breads, I lightly butter my bread pans then add parchment paper, 2 pieces, 1 going each way, then re-butter and add cinnamon sugar. Almost no cleanup and the bread comes right out. I cut the loaves in 1/2, leave parchment on and wrap and freeze.
I ABSOLUTELY LOVE THESE SHOWS AND AM ECSTATIC THAT I FOUND THEM!!! B & J are the perfect team to host these two great learning and teaching programs. Thank you ladies for being you and bringing us closer through the wonderful lessons of preparing food.
I made the cinnamon bread…it’s absolutely outrageously gooood! I cooked it in a Bundt pan for about 75 mins…gorgeous! Definitely one of the best recipes I’ve ever tried. THANK YOU!
I love that you are sharing some information about the origin of these different minority cultures in the US.
I would LOVE it if you could share more native American food
Yes! They should have The Souix Chef on to cook!
Absolutely.
Food is sharing of culture and region and adaptation.
Most cooking shows have traveled the world in their search for quizine.
But have failed to look in their own back yards.
What is Chic today was poor man's food yesterday.
What was bad three days ago is now better than what they came up with yesterday.
That’s the most perfect rolling out of a pie dough circle I’ve ever seen!
Made this pie today and could not wait overnight to eat it. Guilty! It was a winner! Hubby and I loved it. Thanks for a terrific recipe.
Question: should there be 2.5 pounds of apples before coring and peeling or after?
Blue Bell Homemade Vanilla is my favorite by far!
Loved his pie shell crimping technique!
Wow, that guy gets an A+ from me on that crimping!
Crisco vegetable shortening is what my grandmother used in the pans. It works great.
Man that Dutch Apple Pie looks very tasty! I'm gonna bake me one of those tonight, great job Bryan!
I make a similar pie, but with sour cream as the dairy. It's delicious!
To use up the rest of the friendship bread starter, I made cupcakes with cinnamon buttercream icing. A co-worker's wife said she hated me because she didn't think of it first. 😊
The point of Halo Top isn't low fat, it's low sugar. If you are insulin resistant it is truly the healthier choice. Sometimes we do have make a trade off to enjoy something at all.
The American pronunciation of "streusel" amuses me. In German, it's pronounced SHTROY-zel. Great recipe though, reminds me of my grandmother. This kind of apple pie is still popular in Germany today.
14:51 Bridget exhibits something I look for in every friend or family member. "The honesty of a child." No feelings were spared. 😂😂😂
These are 2 of my favorite things. Can't wait to try these recipes!
Bryan has done a lot of great recipes, hasn't he?
I am Pennsylvania Deutsche. Thanks for doing this recipe.
Isn't that the same as Amish?
@@morehn no its different. Being Pennsylvania Deutsche means our heritage is German and our families speak a dialect of German. The amish and mennonite lifestyles are also considered Pennsylvania Deutsche but they live a very strict life according to the scriptures.
@@kellywink7336 ich hatte keine Ahnung. I didn't know there were were other Deutschers who settled the area with them. Cool to know.
I grew up within 5 mi of Turkey Hill plant ...Google *Conestoga Pa* (yes, the wagon for Oregon Trail was made here)
Kannscht du Pennsilfaanisch Deitsch schwetzer? I think that is right, a bit rusty, since no use for the language in TN and it has been years since I was back to PA.
I love Dutch apple pie!When I was a teenager a Grandma's pie restaurant opened in town and i loved the Dutch apple crumb! The friendship bread looks delicious,yet lots of oil.
Yea, I just go down PA340 to Bird In Hand (a real town) and hit up the Amish bakery for anything might need.
Totally agree, native from Conestoga!
I thought it interesting he went to a bakery in Philly rather than one actually in the the PA Dutch region.
@@douglasfrank9323 Yes! There are so many places in Lancaster that would show you how to make the pie the TRADITIONAL way. They don't use Sour Cream in the crust. And they don't use melted ice cream in the filling. Was very disappointed in their choice of a Philly baker.
I love this channel and this recipe did not disappoint. It looks so good and I am anxious to give it a try. Not so sure how successful I will be with the crimping but I sure will give it a try.
made the Amish cinnamon bread last night. easy & came out perfectly delicious.
I'm from Lancaster Pennsylvania..everyone should love love love this pie!!
I will make this in the fall..sounds yummy
Hi Brigette and Julia! Loved the video as usual. I'll make the cinnamon bread-looks yummy! Thank you 😀
I've seen that Halo Top ice cream at my favorite
store. Luckily, I read the ingredients list. Saw
stevia, and LEFT it at the store, even though it
was marked down a LOT!
I am no fan of stevia, even considering my name!
steve
I always had that pie with raisins in it. One of my favorites!
The overnight wait meant it was Julia's shift. Bridget was NOT gonna let that happen lol. 😂
The Costco Kirkland brand ice cream is also super delicious!
Hi i am a new subscriber as of 24 min ago, i am from Christchurch New Zealand and i absolutely loved the idea of the cinnamon bread, when i bake i love to share with my parent`s and i know they would enjoy this loaf, what i would like to know is can i substitute the oil for melted real butter not margarine as my dad has this thing about oil in sweet bread`s and muffin`s. Thank you, Carol.
I like the Costco brand vanilla “super premium” ice cream
in wisconsin requires a slice of good sharp cheddar cheese
I didn't know that. My mom never made apple pie, and I don't remember Bishops have a slice of cheese on their apple pie
My Dad always had sharp cheddar with his apple pie. Now I do too.
It is so good!
In the South it's personal preference but only 2 choices...vanilla ice cream or cheddar cheese
As a Wisconsinite, never did that but pie goes with ice cream like peas and carrots.
Great recipes! Thank you!
I just love you girls. Thank you for this easier recipe for friendship bread. I enjoy the smells of Autumn 🍂 even in July.
Regarding the vanilla ice cream tasting: it is mildly astonishing to me that Häagen-Dazs did not make the top three favorites. I'd have thought it would be comparable to Ben & Jerry's in quality. Interesting.
Yum from a cinnamon lover!
The question at hand since this video has made me hungry, make the cinnamon bread tonight or go over to Reading Terminal Market and buy a loaf now?
If you go to the Reading Terminal are you really walking out with just a loaf cinnamon bread?
@@raycreveling1583 You’re right, at the minimum there’d be an Italian roast pork sandwich from DiNics and a box of doughnuts from Beilers.
@@johnpenwell6402 I'm in Lancaster & we have Beilers it's pretty magical.
Is there a difference if your pie dish is glass? Different placement in the oven or temp? Parbake?
Looks delicious! Have you tested and evaluated store bought frozen pot pies?
The Edys brand which like you said is Dryers but I think the names completely taken over cuz I don't remember seeing the Dryers containers for a while, an Turkey Hill are typically what we get. I remember trying Halo before and thought it was just disgusting and never wanted it again, I'd rather not have ice cream then eat Halo again. I love Rocky Road and dryers is the only brand that I like, the roasted almonds and the actual marshmallow. It's also one of the only brands that has spumoni which is just part of my Italian heritage. Turkey Hill has black cherry that's really good, is the closest I've found to Baskin-Robbins black cherry. We're on a pretty tight budget so typically we only get ice cream when it's on sale, Ben and Jerry's Baskin-Robbins and the other little pints are just out of our price range. I used to make a lot of ice cream but my ex made sure to break all the stuff I loved including my special appliances
I think Haagen Dazs Vanilla Ice Cream is WAY better than Ben & Jerrys Vanilla Ice Cream.
It's no competition. HG all the way.
I'm thinking the addition of pudding mix into the Amish cake is for the modified corn starch.
SCIENCE!
This is what I was going to say -- it's for the pregelatinized starch! If you want to add it without modifying the sugar content, you can buy it as "clear jel". It doesn't matter if you use cook type or instant for this purpose, but the kind in instant pudding is instant, if that wasn't obvious.
Dying to try both of them. I bet the bread would be good toasted.
Everyone has their Personal Favorite of Ice Cream. Especially "Locally Made" Ice Cream. If you're ever in Santa Cruz, try Marianne's Ice Cream. It's the Best!
I was really hoping you'd show us how to make the Amish bread starter. I can't find anyone who has any to get a start. Do you know where I can find a recipe for the starter.
www.friendshipbreadkitchen.com/category/recipes/starters/
The halo top you’re supposed to be left out for 15 minute before you eat it otherwise it IS gross and icy. I just had the halo vanilla and it was soooo good. I wonder if they didn’t leave it out like they’re supposed to?
I'm drooling as the video is playing 😋 !
Can somebody tell me the size and specially the depth of the pie mold/plate? Thanks in advance.
Looks awesome!
Need more western America Ice Creams :)
My Grandma was Pennsylvania Dutch.
The ice cream idea is genius
generally, the ice cream the average person buys has a lot of other ingredients in it that I wouldn't want to add to my pie. Just saying. I'd rather use cream thanks.
Another great video 👍 What is the theory behind chilling the dough after its been formed into the pie pan?
3.14159265...
@@getoffmydarnlawn Pie aren't square. Pie are round. -Jethro
It gives the butter in the dough a chance to harden up. You don't want soft crust with all the juice from the filling, so you let the crust set up a second time and the bottom doesn't get soggy when it bakes.
Could créme anglaise be substituted for the ice cream in the Dutch Apple Pie recipe?
I bet you could as that can be used to make ice cream.
@@mrbear1302 I was also thinking the egg might help things set as the pie baked.
You would do better to use a bit of Sweetened Condensed Milk - it's closer to that type of taste and consistency. Of course, you could just use a bit of cornstarch and powdered sugar like the real Amish do for their pies.
I agree with you on the ice cream. Halo is discussing
Yeah, but when you are on keto...it saves you.
@@thezfunk lookup what the Mayo Clinic has to say about keto.
I can understand being on a low sugar diet, but keto is just another dumbass fad diet.
@@thezfunk try Rebel or Enlighten. That’s what I eat on Keto
@@peggystong8413 I do prefer Rebel over Halo.
Did you mean disgusting?
Aldi has their brand, "Vanilla Super Premium" for about ~ $4, and has a luxurious taste, tastes great on a apple pie.
Thanks for that info, I may try it.
It's pretty legit
Aldi's and Trader Joe's; Germans are taking over the grocery store business in America.
what kind of oil to coat the pans
Brian is a friggin thirst trap 😂
Bread be good . Bread be better as French toast
While I'm not a fan, the point of Halo Top is low sugar not necessarily low fat... The target market is the KETO population... I'm KETO and prefer to make homemade ice cream... it's not that hard & cheaper, it's just time consuming...
Please post recipe for this ice cream when you can! MMB
Ben and Jerry's is such good ice cream. Plus they make it for people, like myself, who are lactose intolerant.
It is delicious. Some folks prefer their vanilla to Haagen-Dazs.
So what is the difference between French apple pie and Dutch they both have streusel topping.
French apple pie has raisins and a glaze.
Gotta try Tillamok brand, very creamy & oh so delicious!
In Pennsylvania folks eat Dutch Apple Pie topped with a slice of extra sharp cheddar cheese! Really. It sounds crazy. But, it works.
Why does it sound crazy? People have been eating cheddar cheese on apple pie for eons! MMB
Why does it sound crazy? People have been eating cheddar cheese on apple pie for eons! MMBThose
Halo Top is for weight loss, plain and simple so it shouldn't of been in the group of tasting. The point of the tasting is to get the most creamy, best tasting ice cream. I would totally buy Halo Top to get low fat and weight loss
My jaw dropped when I saw the title of this video! 😳😋
The Pie looks delicious. Funny that this is called dutch apple pie as you will not find this pie in the Netherlands (normally referred to a dutch) We eat a lot of apple pie but here there is more dough, the dough has sugar (Sand dough as in cookies) and usually raisins are added.
Amish immigrants from Germany and their descendants are often called ‘Pennsylvania Dutch’. I believe that the ‘Dutch’ is a corruption of ‘Deutsche’, which is German for German
@@marthaczyz1078 You are correct. I'm from right across the river from PA (NJ), and one of my exes is Dutch (from Leiden). Another is a German-American Hoosier (Indiana-ian proud) with PA "Dutch" ancestry. By the time I met the Nederlander, I had learned about the cultures and languages through the Hoosier and my nosy Anthro skills, 😁😉. It still annoys my dear Dutchie (we're still good friends), too!
@rinojansen You are not alone in being concerned!😆
Make it in the morining and enjoy it that night.
🤣people ran when they saw me coming with that starter ☺️😉
Try sharp cheddar with you apple pie. Delish. It's all about the cotrasts.
Does crimping serve a function or is it just for aesthetic purposes
Yes
I love ATK.
tasty food😍
I have to find ice cream without corn syrup & without sugar subs in them. Hard to do... Food allergies are a pain & reading labels every time a big one.
Maybe you can do a homemade ice cream that tastes great made with sugar or honey or REAL maple syrup...
There are a lot of really easy no-churn ice cream recipes that use sweetened condensed milk, and name brands like Borden are just milk and sugar. Not ideal since you may prefer to just buy the ice cream, but these you just whip cream, stir in the condensed milk and whatever flavors and you freeze it for a few hours. I made peanut butter ice cream for the July 4 weekend this way. The ingredients were whipping cream, sweetened condensed milk, peanut butter and a splash of vanilla.
Keep your eyes out for a used ice cream maker. I have two.
I love these cooking programs where they tell you a teaspoon of this, a half teaspoon of that... And at home we're all: "nope, two shakes of this one, three shakes of that one, a whole scoop of this one, and just keep shaking that one until your arm gets tired..."
Magpie closed on 12.24.18
Chunked apples are really good in pie because you don't spear them with your fork and pull a whole long slice out. I hate that.
Chunking the apple creates a different texture when cooked as well as a different shape. Traditional Dutch Apple pies have slices just the way they showed. A lidded pie would likely have chunks.
Super👍💯
I don't care what anyone says...Blue Bell beats them all
Corn syrup has no business in ice cream. Milk, cream, sugar, vanilla. Eggs if you are doing a frozen custard. I really like Haagen Dazs.
Vanilla ice cream is just so...vanilla.
I absolutely cannot get past the huge amount of vegetable oil in the bread!!! Can we get some melted butter???!!!
why would you need the butter if you have the oil? Both provide similar amounts of fat... both provide moistness and tenderness to a cake. It's only 2/3 c of oil per loaf... that is a standard, maybe even slightly lower amount, than in any cake from a mix you would make, or even cakes from scratch.
@@alahatzaifat1872 Vegetable oil is really detrimental to our health. I never eat it.
@@jayburris6252 That is an oversimplification. There are good and healthy 'vegetable' oils... you can find less processed and unhydrogenated oils such as a cold pressed canola or safflower oil, for example, or one could even use a lighter flavoured olive oil in a recipe like this, depending on your taste for olive oil.
When comparing vegetable oil vs butter... they both have pros and cons in our diet. They both have their uses and they are both 'healthy' depending on your choice of oils and then how you use the butter and oil of your choice.
@@alahatzaifat1872 "Vegetable Oil" is a specific term. I can go to any grocery store in America and ask for "vegetable oil" they will all hand me the same exact oil. It is really really bad for us. There is no safe amount for us to consume. Canola and safflower is NOT a good alternative. There is no reason for its use. There are plenty of old recipes that have never used vegetable oil. I will choose a recipe like that on the VERY rare occasion where I eat sugar or flour anyways.
@@jayburris6252
**********"Vegetable Oil" is a specific term. I can go to any grocery store in America and ask for "vegetable oil" they will all hand me the same exact oil
Hahahahaha…. Wow… I guess ‘Muricans are too stupid to look up alternative ‘vegetable oils’ and MUST use the one they are given when they ASK for ‘vegetable oil’… is that right? Hahahahaha… Oh my… that is like the WORST argument ever used to justify a weird aversion to a specific ingredient…. Hahahaha…
*******It is really really bad for us. There is no safe amount for us to consume
Ok oh wise one… WHAT is ‘vegetable oil’ as defined in the US? And then, please provide the evidence that it is ‘really really’ bad for us.
**********Canola and safflower is NOT a good alternative
Again… please provide your evidence that canola and safflower etc., can’t substitute for ‘vegetable oil’… since they ARE vegetable oils… ie:
www.gffoodservice.com.au/idea/vegetable-oils-where-do-they-come-from/
Cut/paste from above link:
What defines a vegetable oil?
Vegetable oil is commonly referring to plant based oils, often made from canola, corn, palm, soybean or sunflower oils and in some cases be flavoured with dried or fresh herbs.Mar 12, 2020
End cut/paste:
So, you were saying? Why can’t one use canola or safflower oil in this recipe? I am VERY interested to know what you logic is here…. hahahaha
*******There is no reason for its use
Sure there is. Vegetable oil and butter are different at different temperature… if I want something to be thinner at room temp I would use oil…if I wanted something with more body at room temp, for example, I might use butter. There is also a difference in flavour… I may not want the flavour of butter in something, so I would use a neutral flavoured oil… so there is a reason for both…just depends on what I want as a final outcome/result.
********There are plenty of old recipes that have never used vegetable oil
No one said there weren’t… but there are also TONS of recipes that do use vegetable oil considering the earliest recorded production of vegetable oil was around 3000BC… hahahaha…
**********I will choose a recipe like that on the VERY rare occasion where I eat sugar or flour anyways
Oh? You are one of THOSE… why are you even looking at these recipes? You aren’t going to enjoy any of these… hahahaha…. I pity you….
Hello.
☺️ you must have made another pie the day before; either that or you guys slept at the kitchen/studio-- you’re wearing the same outfits as when you made the pie you baked for this video.
Sugar acts as anti freeze and depresses the freezing point
Whatever it does, it is NOT the number one ingredient in making good ice cream! Try Sweet Freedom!
@@marymargaretblumhorst5359 Sweet Freedom is not ice cream it is melorine.
@@randywaterbury9893 Well,more companies need to make melorine! It is a great substitute for sugarless Ice Cream! MMB
@@marymargaretblumhorst5359 it is called melorine because it contains vegetable fat instead of butterfat.
My family adds bourbon when making ice cream. Keeps it creamy as the alcohol keeps its from forming ice crystals,. Also allows less sugar to be added.
So, you conducted your test with just 3 brands? I have tried a number of brands and keep coming back to the little creamery in Brenham
The amount of oil “1 1/3” seems overkill!
I raised my eyebrows at that point too. Before vegetable oils...what fat would have been used? Melted butter?
@@thezfunk Lard or butter, that was practically all people used before 1900
They never even tested Haggen' dass' which is Considered the very Best by Millions
It’s literally right there on the table and they said they tested 70 different ice creams.
@@kevinpenfold1116 their shows are biased. Always fake.
Hagen’ dass’ is just marketing. Lots of better ice creams on the market.
Adding ice cream to dough is not that new,thete are many recipes from years ago for it. 😀
What they did will be done to them by those who did not see it, but those who are now will see it and with greater force it will be so.
What no Tillamook vanilla bean ice cream that's just wrong.
I always heard I apple pie should never sleep... meaning it should be eaten the day it’s made.
So many better brands than B & J. Graeter's...for example.
The cinnamon bread is a nice idea, but surely it's possible to create a recipe with less sugar? This seemed excessive to me.
The recipe she did was for two loaves of bread not one.
@@autumnwishes8364 Indeed, but that doesn’t distract from the fact that I believe they contain an unnecessarily high amount of sugar.
It's fine that they didn't enjoy halotop, but I'm disappointed that they didn't understand the difference between it (low sugar) and low fat ice-cream.
Wait a minute. Why is it that a woman in modern urban Philadelphia is presenting the "best" example of of Dutch Apple Pie and not someone in, say, Lancaster County, where Pennsylvania Dutch culture actually exists? And if I hear someone compliment a dessert with the phrase, "Not too sweet," one more time, I'm gonna start screaming!@#!
And that’s NOT an authentic PA Dutch recipe. Melted ice cream? Ugh!