Interesting! Does this work for other pastry's too? Would you freeze the flour flat in reusable bags? Edit: I like substituting a few tablespoons of water for vodka- extra flakiness that way t.I love using vanilla for a little boost of flavour
might as well also freeze the food processor components- DON'T freeze the part with the cord attached (aka the base). a frozen power cord is not fun to deal with. i mean, you **can.** if you're feeling up to it. but probably also isn't good for the motor. so just freeze the bowl, the blade, and the lid.
@@Krysta1Rose when flour freezes, it behaves just like regular flour so you can stick the whole bag in. We did it to kill any pantry moth larva or anything in the flour hit I noticed it's good for biscuits and pies!
@@Max_McGamer Plus it makes a huge difference if you use instant oats vs traditional rolled oats. I keep a bag of instant around (or fast cooking or whatever the term is, basically its rolled way thinner than normal) just for stuff like this where the nuttiness of oats and added texture is nice but you dont actually want the big hard flakes of normal oats.
I know a lot of people love the apple pie with tons and tons of apples, but I am not one of those people. This version is perfect for me so thank you. I’m all about streusel and a well baked crust.
Mother of God. I made this for Thanksgiving tonight and this is seriously the best apple pie dessert I've ever eaten. Better than last year's galette. My entire family said, "so can you make this for Christmas?" Great recipe, Brian!
I just made this and brought most of it into work, nothing but great reviews from everyone whos tried it! It holds together super well. I cut it up into smaller bars because its such a rich desert. A bit of feedback for anyone else who tries this recipe. 1) You definitely don't need a food processor to make pie crust! I followed Claire Saffitz's recipe for making it by hand. Obviously its a bit more a pain (homemade pie crust is deceptively hard) but it came out solid. It came out a bit tougher than I would have liked but I bet I just used too much water. 2) If you don't use a pizza stone, put something to catch butter drippings underneath your sheet pan. There's a wicked amount of butter in this recipe and the excess was dripping over the sheet pan and burning at the bottom of the stove. Made for a bit of a smoke show. 3) I used 1200g of thinly sliced McIntosh apples since that's what we picked at the orchard, definitely no complaints on the sweeter taste! Overall, great recipe! Can definitely see myself making it again.
My mother made a similar version to this. The apples were grated the same way you grated the butter, but instead of Streusel, she put thinly sliced almonds(store bought) on top with sugar sprinkled slightly over those. One of the most moist apple pies while still having a nice crunchy nutty topping.
@@DepDawg it was to die for ... my biggest regret is she cant find the recepie anymore for the doe but we assumed it was an Ölteig(translates litteraly into Oildoe :) ) which is made from Quark(Mascapone), flower, vegetable oil, backing powder, salt and milk.
That's one of the most common variations of "Apple Pie" we make here in germany. Apfelstreusel-Kuchen. (Streusel is the german name of the buttery-dough that is on top)
He was litterally talking about Streusel the whole time. Only that he pronounced it more like "stroosl" instead of "stroysell". Also in most regions of germany a sweet yeast dough base is used, not necessarily a pie crust.
@@meckerhesseausfrankfurt4019 yeh, we borrowed it from German. Not honestly sure why we pronounce it differently though, maybe could be influence from 'strew' which is actually cognate with the 'streu' part of Streusel
You can use more than one type of apple in a given pie to influence your final flavor profile too. I also like adding in a little bit of pear to my apple pies. Not much, just half a pear.
I came here to say this. When I want to make a pie, I go to the farmer's market and pick out different apple types and only use one of each type in the pie - they taste amazing.
As someone who watches a lot of baking videos, I really appreciate the pace of this vid, the humor, the editing, the steps you chose to detail and the steps you chose to leave to the watcher's good sense. Great tutorial for what looks like a great treat.
I made this tonight. It's very good and much better than regular apple pie which I have made multiple times. 1. Must have ice cream. The topping is "dusty" so you need the cream to balance it out. 2. Might be too much cinnamon. I may cut down on it next time. Overall great recipe
Explaining the mixing of dough really helped me understand mistakes I have been making in pie dough. I finally understand instructions I have tried and where I went wrong. This is a game changer for all my pies. Huge thanks!!
P.S.: For context, I am a big believer of the concept that people can rediscover things, provided it's not available knowledge to them; I firmly doubt he's never seen or heard of this variation of an apple pie.
I made a German version of this today, substituting the same enriched dough I use for cinnamon rolls etc. for the crust, but using the apples and streusel from this recipe. It was a big hit with my family! They liked that the apple layer evoked American style apple pie.
This seems like a sheet tray version of a Pennsylvania Dutch apple pie. Its the only apple pie my mom makes; she adds some sour cream to the filling. Granny Smiths are NEVER too tart! lol The apple I grew up with, however, was a Northern Spy. Tart and crisp when not-ripe, sweet and a little mealy when ripe, but then they make great applesauce.
So true, and I'm always disappointed when there's only a small amount of apples and a thick dough. I'm somehow allergic to raw apples (stomach aches), but I can eat them cooked. Now I cook them in the microwave with some cinnamon and add them to my yoghurt bowl or just plain. Cooked apples taste amazing!
Easy way to solve all of the excessive apple juice slices - is to 1/2 - 1/2 dried apple slices and fresh apple slices. The fresh slices will give up the excess water that gets sucked up by the dried slices - and less time is needed in cooking the pie. The two-texture dried and fresh slices provide a chewier and the looser slice chewiness - alongside all of the apple crumble on top. Using the cold butter pie crust one then is able to have a crispy crust - that isn't water logged with apple juice - and one has the perfect apple pie.
This looks more similar to an English apple crumble than a typical pie, always preferred crumble to a pie myself for the same reason you discovered! My grandma would make it for dessert with every sunday roast until she passed at the ripe old age of 96, God bless her, and I could never get enough the stuff! Delicious with freshly picked apples and some blackberries especially, you should try adding some next time. Thanks for the recipe!
I made this today for Thanksgiving dinner for 13 guests. It was a huge hit. I even managed to get the pastry on the sheet pan in one piece. Might try a blueberry version some time.
As someone who loves sour candy, granny smith apples are my favorite fruit because they are literally nature's sour candy (Which isn't a comparison I like using the vast majority of the time)
@@ShalomShalom-d5cyou do know without GMO we wouldn’t have bananas or papayas anymore, right? They almost went extinct. Like most things in the world, there are good and bad parts to everything.
why did i enjoy you jumping over the counter to catch those apples so much. great recipe man, ive been craving apple pie since fall started, gonna try it soon!
Oh man, I love granny smith apples, they're the only kind of apple I eat or use in anything. Glad to see someone using them, even if you normally find them too sour, lol.
I don't have a food processor, but I do have a kitchen aid stand mixer. From a ChefStep's pie crust recipe they suggested freezing/refrigerating all components for a short period of time (so the paddle attachment, the bowl and all the ingredients). I found after a few years of testing that method, that it really does help keep the butter firm enough and ultimately comes out with a great crust no matter the pie I make (sweet or savory)
I am definitely making this at the weekend! Perfect for autumn! How long does the butter need to freeze before it can be used? Might even make tonight if its possible (its almost 530pm here though. Appreciate how much cinnamon is in this! I actually love the tang of Granny Smith's! (My bf actually likes eating baking apples, that's a bit too far for me though!)
You have an exceptionally clean refrigerator, nice. Also I love this recipe, I may try it out this weekend! Thanks for all the recipes and especially for the techniques you kindly share with us. Have a great day.✌️
This looks good, but as someone who turns out four pies at the same time every autumn to freeze for the holiday season, I have a few problems with it. 1. Far too many steps. There’s a reason for the saying”easy as pie.” 2. I don’t like the texture of cornstarch in my pie filling. 3. The recipe in our home uses twenty ounce apples (a locally grown heirloom variety. I once used granny smiths when I had moved away and couldn’t find the twenty ounce apples, and the result was the apples turning to mush). Our recipe called for just sugar and cinnamon in the filling. That and the apple juices are enough. Our family pie is also a crumb topped pie, but the apples are the star. Although, I agree the apples need a little something for contrast and for us, that’s sharp cheddar cheese. I don’t know where this saying came from, (I’m from upstate NY) but in my family we say, “apple pie without cheese, if like a hug without a squeeze.”😂
I love how at the end, your takeaway is "I need to reevaluate my life" Glad you're giving granny smiths another shot... I'm weird and they're actually my favorite "out of hand" apple to eat. I find most other popular varieties just obnoxiously sweet.
Hell yeah! Nothing beats a tart crisp Macintosh when they're in season, but Granny Smiths are my go-to snacking apple any other time of the year. Honeycrisp and all its derived cultivars are way too one-note.
When I make streussel, I add two more things to give it a lot of depth: a lot of finely ground black pepper, and a ton of coriander powder (a tablespoon or two) . Coriander powder adds a "middle" and complexity. I absolutely promise it won't taste like coriander powder, just the thing you made but with all the parts tied together more strongly.
Damn, I've never seen a pastry dough made so cleanly. Great tip with forming it inside the bowl. But I wouldn't go through an effort of grating if I'm just gonna put it all in the food processor anyway. I usually just cut it into cubes and put it in the machine to cut it up further.
@@chriswhinery925 to be honest, it's not the rectangle vs round thing that makes it less pie like, it's the thinness. Pie's normally thicker. Personally I'd still call it a pie, but only because it's using pastry crust as a base. I think that is the main part that makes it a pie over something like a bar, which is more cookie/brownie like
I made this last night and it turned out f-ing amazing! Bri, this is unreal. My wife said this is hands down the best thing I've ever made. Thank you!!!
Imma say the biggest problem with apple pie is there's never enough.🙂 I'm sad you've been subjected to such bad apple pie that you didn't like the filling - maybe over cooked apples? Maybe the wrong apples for a pie? I dunno. There's a chance that like many people, you don't like fruit pies in general? 🙂 The salty sweetness of crumb toppings always outshine the fruit, so maybe my frame of reference is a standard double-crust apple pie where the filling of just-done fruit (some variety of baking apple) is the star. The cultural kitchen info about different apple varieties that are baking apples, saucing apples, and eating apples has largely disappeared. This might be the single biggest problem with apple pies. Pie crusts have gradually become thicker and thicker in cooking videos over the years too, but I don't know this is a problem. This thicker crust is definitely easier to handle and more foolproof for videos, but as someone who often leaves behind all that extra edge crust used to seal a pie, i'm not much of a crust fan unless it's rolled thin, so there's another bias i have. That said, I wanted to share another option for some killer apple bars that perform like pie: Danish Apple Bars. Thin buttery crust, good apples shine front and center, and even though this makes a big sheet pan of them, you'll wish you had three sheet pans of them. They're very midwesty, they're not a sugar bomb, but very good. Danish Apple Bars Crust 2 1/2 c flour 1 t salt 1 c butter 1 egg separated 2/3ish c milk Filling 1 c crushed corn flakes 10-12 thinly sliced apples 1 c sugar + 1 t cinnamon 1 T red hots Icing 1 c powdered sugar 1/4 c milk Combine flour & salt, cut in butter. Beat egg yolk and add enough milk to it to make 2/3 cup liquid. Mix into flour with a fork. Roll out 1/2 the dough to 17x12 and fit into 11 x 15 pan. Sprinkle dough with crushed cornflakes and top with thinly sliced apples. Combine sugar & cinnamon and sprinkle over apples. Top with red hots. Roll out remaining dough and place over filling, pricking the surface with a fork. It's ok if the edge isn't sealed, this can really just float on the apples, but you want to get as close to the edge as you can. Beat the egg white until slightly frothy and brush on crust. Bake at 375 for 50 minutes. Combine powdered sugar and 1/4 cup milk (or less milk as desired) and drizzle over cooled bars. Cut into squares and serve room temp or chilled. Much peace ✌🙂
I was literally talking about this today with my mom as we planned out thanksgiving. I could never eat all that extraneous apple filling and I LOVE streusel. Thanks for sharing!
Sheet pan pie is quite common form factor here in Finland. When I think of apple pie, it has soft, fluffy base and apple slices on top. With some cinnamon and sugar 😋
This is a great recipe. Your dough comes together so easily in the food processor. I even shredded the frozen butter using the food processor, and the pastry performs like a dream. It was so delicious right after your killer lasagne! Thank you so much
the algorithm is churning out some frickin bangers today dude. holy crap. your personality is so wonderful. this video was fantastic. so funny and informative, thoroughly explained. thank you!! this looks so sick
One helpful thing I've found: let the apple mixture sit for 1-2 days. By that point you'll have a bunch of juice on the bottom. Strain the apples, reserve the juice. Follow the rest of the recipe as normal, then simmer the juices until thick (add sugar to taste if desired). Makes a great sauce to put on top of some ice cream.
Briiiii! This video came at a perfect time. I just got a bushel of apples from a friend! I’m so excited to make this. One thing, I remember you posting something about ingredient measurements.. I love the weight measurements for flour and or liquid, but for spices, it would be easier if they were in volume measurements since it’s not going to change the recipe too much. To me it’s just easier to scoop up half a teaspoon of cinnamon than trying to measure out 6g of it. Anyways! Thank you for the awesome recipe!!
My great grandma Edie would make apple pie like this, except she'd put pie crust on top instead of crumbles, and it was (and will forever be) the best apple pie I have ever had. And now thanks to you, I know how to emulate it :) Thank you
I use ice cold vodka instead of cold water in my pie doughs. I heard about using vodka decades ago from a show on PBS, it was a game changer for me in making pie crust. It improve my pie crusts impressively.
Hey Bri, I've seen other recipes that call for a blind bake of the pastry before adding the pie mixture. Did you try this in your test bakes? Did it make enough of a noticeable difference? Cheers.
I emailed this to myself and filed it under "Brian's Apple Pie Crisp". Cannot wait to bake it. Apple crisp was my favorite dessert growing up.....still is pretty much.
I have a great technique for transferring pie dough to a pan. Instead of using the rolling pin method you can fold the dough in half twice and then place the folded sheet in one corner of the pan and slowly unfold it back to its larger self. Works like a charm.
I’ve never been a big apple (or any fruit for that matter) pie fan, especially of making them myself: But, my father really enjoys them, so this recipe seems like a banger middle-ground compromise.
9:37 Bro... you and I have wildly different tastes here. My favorite part of the apple pie *is* the apple filling. The crusts are... fine... but I can usually take or leave them (actually, that's how I feel about pie crust in general). I do love me a good crumb/streusel topping, however, which means that my favorite apple dessert is usually the apple filling with some crumb topping in a bowl, topped with vanilla ice cream and whipped cream. Remove the pie crust entirely.
Can't wait to make this next week. That said, if you roll it out on a cutting board you could just flip it over into the sheet tray! I am so bad at rolling and transferring dough
Ok I just clicked on this video and have only watched 6 seconds. As a professional baker of 36+ years and an amature eater for 54+ years i didnt think there was a problem with apple pie. I will watch the video in its entirety and I will come back with hopefully a fresh viewpoint. I have much respect for your other videos and have cooked and saved many of your recipes. Thanks.
I did a shortcut and used frozen premade dough. Obviously the crust didn’t turn out like yours but my god the filling was amazing. Split it into 2 quarter sheets and have 1 in the freezer. Got a dessert ready for thanksgiving now
it's always funny to me when people can't stand granny smith apple's tartness. I don't even much sweeten them in crumbles or cobblers! :D thank you SO much for this! I know what we're having for dessert this weekend!
You are a braver person than I. I only got a few minutes in and realized, Yeah I'm not making this. 😂 Anybody looking for easier alternatives to this or regular apple pie, look for apple pandowdy. I happen to be terrible with pastry/pie crust and I watched this to see if I might want to try again... NOPE! Maybe some day, but not soon! I gotta find my apple pandowdy recipe, again. At least you got to enjoy it, @htxb! How did it come out? I hope it was as good as it looks!
@@JW-vd4il it actually came out really good! I was so worried about the crust but when everything was baked it was a lot more forgiving than I expected it to be. I was sure I ruined it but nope! It still tasted amazing. Very buttery…almost like a butter cookie. It wasn’t as pretty as Brian’s but once the filling and topping are on the crust is barely visible. I say go for it. But I’d suggest watching a few videos on making a pie crust to get a good idea of how much flour is typically used when rolling it out. I think I was way stingier than I needed to be bc I was afraid I’d ruin the flavor.
Just made this as a test-run for Thanksgiving & served it with homemade vanilla ice cream - FANTASTIC!!! I’m never going back to regular apple pie! Perfect textures, acidity, and overall balance that regular apple pie is missing. Not to mention this makes an absolutely HUUUGE number of servings! Thanks for another great recipe!
Looks like this would work with other fruits. Peach, pear, plum and hopefully mango to name a few. The different moisture levels in each fruit may be a challenge but it would be interesting to work out. The half sheet pan approach reminds me of the school lunch room.
@@annchovy6 Now that I think about it, if you put some kind of sauce or liquid when baking the mango, it should be fine. For some reason what I thought was dicing mango and putting it in the oven completely bare lmao
Made this one twice, once for a Friendsgiving and then again for my family's Thanksgiving. First time I followed the recipe exactly, came out great, but on the second go I didn't bother with grating the butter, and just sliced cold butter into slices, and then cut those slices down the middle. Maybe I got lucky or just don't know what to look for, but I didn't notice a difference at all. Also didn't have a stone to use but the bottom browned just fine when put on the bottom rack of my oven
@@BrianLagerstrom It totally could make the crust flakier! I'm not that experienced of a baker though so if it's "only" like 25% flakier I'm definitely not at the point where I'd notice it like you would. Came out awesome either way though, all my friends and family loved it
Great video per usual but the kids and I thank you for bringing back, "Let's eat this thiiiing!" We're always cued up to dance and it's been missing on recent vids. But now life is back as is should be 😂
This recipe turned out fantastic! I made the dough and the strusel topping the night before and it still turned out really well. Thanks for the great recipe I'll be saving this one!
I had no idea that struesel was a combination of multiple ingredients or that it even had a name until today. I never knew you could make it in your home, I just assumed it came prepackaged in desserts. That's really cool!
Brian if your favorite is honey crisp I strongly suggest you give Cosmic crisp a try. I discovered those a few months ago and they've beat out honey crisp as my favorite
6:30 you make it look so easy! I just put my pie in the oven and with the difficulty I had getting the crust off the counter onto the roller has me ready to scrape it off and throw it against the wall! I don’t have high hopes…but I’m anxious to see how it turns out.
what i see is 50% ice cream, 20% apple, 15% streusel and 15% crust. the entire point of apple pie is the filling, as everything else is the same with other pies. i like apple pie for the apples, all the other stuff is just there to enhance the apples, not over power or even compete with the apples. i think what you really want is a bunch of crust and streusel, maybe just make that and skip the apple part xD
Bri, Bri, Bri . . . I made this and it was a lot of fun. But I think you created a bigger problem than you solved. There's a reason traditional round pies have endured for as long as they have. With this take, all those middle pieces? Even with the nice topping, no one's choosing those pieces first. But those corners and sides are quite delicious.
I made this for my family’s Halloween camping trip as a trial run. I give this a 10/10. I really loved it. Letting it chill overnight then serving the next day was incredible also. The filling had more flavor the next day. I’m going to make it for the in-laws on thanksgiving I loved it so much. Thank you for sharing this.
I just looked that up and the pictures of those look way better than his one, I feel like he makes great bread videos but I kinda prefer others videos when it comes to taking shortcuts with some dishes like the croissants for example I feel like his shortcut to do more folds in one step just sacrifices the quality slightly, but I am a little bit of a hard ass I'm happy to do the harder way when I know it results in a better product but with stuff like pizza I can't exactly expect everyone to have a pizza oven but other stuff that don't require special equipment I think there's no excuse, maybe I'm a little too critical but I feel the same with lots
Like for example there's this youtuber I like that does pie recipes but I'm not a fan of his other recipes like a red velvet cake when he uses food colouring instead of the traditional way of doing it, but again I'm overly critical and pretty traditional I'm a believer in doing some cooking more traditionally because it makes better results I do use some tools that makes things easier but not overly.
Freezing the flour beforehand also helps keep the butter separate from it. It's how I make pie dough and it helps tremendously!
Interesting! Does this work for other pastry's too? Would you freeze the flour flat in reusable bags?
Edit: I like substituting a few tablespoons of water for vodka- extra flakiness that way t.I love using vanilla for a little boost of flavour
might as well also freeze the food processor components- DON'T freeze the part with the cord attached (aka the base). a frozen power cord is not fun to deal with. i mean, you **can.** if you're feeling up to it. but probably also isn't good for the motor. so just freeze the bowl, the blade, and the lid.
I make biscuits every morning, 200-300, every morning. I'm able to use a larger measure of buttermilk if I start with refrigerated or frozen flour
@@Krysta1Rose when flour freezes, it behaves just like regular flour so you can stick the whole bag in. We did it to kill any pantry moth larva or anything in the flour hit I noticed it's good for biscuits and pies!
@@strider_hiryu850also freeze the bowl and the beaters when making fresh Whipped Cream. You're welcome 😊
A good addition to the streusel topping is oats. Just replace 1/2 or 1/3 of the flour with oats.
I'm team "Keep oats and raisins out of my apple desserts"
@@Hov_i you have to try apple crumble, I would agree with you in most cases but crumble hits different
@@Hov_iexactly
@@Max_McGamer Plus it makes a huge difference if you use instant oats vs traditional rolled oats. I keep a bag of instant around (or fast cooking or whatever the term is, basically its rolled way thinner than normal) just for stuff like this where the nuttiness of oats and added texture is nice but you dont actually want the big hard flakes of normal oats.
@@Hov_i i love oats in my desserts.
I know a lot of people love the apple pie with tons and tons of apples, but I am not one of those people. This version is perfect for me so thank you. I’m all about streusel and a well baked crust.
Same
Amen!
Granny Smith needs your location
I love apples in my apple pie but I wont lie this looks awesome
No it's all about the topping that makes it an apple crumble instead of an apple pie. Apple pies have pie crust on top
Mother of God. I made this for Thanksgiving tonight and this is seriously the best apple pie dessert I've ever eaten. Better than last year's galette. My entire family said, "so can you make this for Christmas?" Great recipe, Brian!
Thanks! I made it as well and it was prob the best thing I ate today.
I'd still say traditional apple pie with a nice lattice is better. I like the crust more
I just made this and brought most of it into work, nothing but great reviews from everyone whos tried it! It holds together super well. I cut it up into smaller bars because its such a rich desert.
A bit of feedback for anyone else who tries this recipe.
1) You definitely don't need a food processor to make pie crust! I followed Claire Saffitz's recipe for making it by hand. Obviously its a bit more a pain (homemade pie crust is deceptively hard) but it came out solid. It came out a bit tougher than I would have liked but I bet I just used too much water.
2) If you don't use a pizza stone, put something to catch butter drippings underneath your sheet pan. There's a wicked amount of butter in this recipe and the excess was dripping over the sheet pan and burning at the bottom of the stove. Made for a bit of a smoke show.
3) I used 1200g of thinly sliced McIntosh apples since that's what we picked at the orchard, definitely no complaints on the sweeter taste!
Overall, great recipe! Can definitely see myself making it again.
My mother made a similar version to this. The apples were grated the same way you grated the butter, but instead of Streusel, she put thinly sliced almonds(store bought) on top with sugar sprinkled slightly over those. One of the most moist apple pies while still having a nice crunchy nutty topping.
That sounds so good 😊
@@DepDawg it was to die for ... my biggest regret is she cant find the recepie anymore for the doe but we assumed it was an Ölteig(translates litteraly into Oildoe :) ) which is made from Quark(Mascapone), flower, vegetable oil, backing powder, salt and milk.
Going to have to try this
Try Alma pita recipe. Sounds similar
Can’t say I agree with too many apples in apple pie (I could eat nothing but the filling), but that does look amazing.
That's one of the most common variations of "Apple Pie" we make here in germany. Apfelstreusel-Kuchen. (Streusel is the german name of the buttery-dough that is on top)
He was litterally talking about Streusel the whole time. Only that he pronounced it more like "stroosl" instead of "stroysell". Also in most regions of germany a sweet yeast dough base is used, not necessarily a pie crust.
It's pretty common here in the United States, too. It seems that this is a thing that he discovered recently.
@@meckerhesseausfrankfurt4019 yeh, we borrowed it from German. Not honestly sure why we pronounce it differently though, maybe could be influence from 'strew' which is actually cognate with the 'streu' part of Streusel
Yah in our house we always pronounced it Stue-sell, most Americans pronounce it that way.
Yeah, it's fairly common here in the US also but it isn't a pie.
You can use more than one type of apple in a given pie to influence your final flavor profile too. I also like adding in a little bit of pear to my apple pies. Not much, just half a pear.
No. No pear.
I came here to say this. When I want to make a pie, I go to the farmer's market and pick out different apple types and only use one of each type in the pie - they taste amazing.
@@loriki8766 I have done that. Easy to do here in St Louis, and it is worth doing. Kind of feels easier to do with only cutting one of each apple. :D
@@mikep8683 Mixing it up makes it taste more interesting.
I add raisins and dried cranberries to my apple pies. Crust bottom, crumb top. Blind bake the crust first.
As someone who watches a lot of baking videos, I really appreciate the pace of this vid, the humor, the editing, the steps you chose to detail and the steps you chose to leave to the watcher's good sense. Great tutorial for what looks like a great treat.
I made this tonight. It's very good and much better than regular apple pie which I have made multiple times. 1. Must have ice cream. The topping is "dusty" so you need the cream to balance it out. 2. Might be too much cinnamon. I may cut down on it next time. Overall great recipe
Hello! did you find the baking steel necessary? I don't really want to buy one just to make this, but I will if I have to. Thank you!
The conversion for the cinnamon is wrong. 6 grams is actually 1.2 tsp. Not sure if you used this or not.
Explaining the mixing of dough really helped me understand mistakes I have been making in pie dough. I finally understand instructions I have tried and where I went wrong. This is a game changer for all my pies. Huge thanks!!
Same here!!!
This is very similar to the German version "Apfelstreuselkuchen". Nailed it!
This was also very similar to the apple pie we have in Finland as well.
Yeah, I was going to say that he didn't solve something, because this solution has been known for centuries by now.
P.S.: For context, I am a big believer of the concept that people can rediscover things, provided it's not available knowledge to them; I firmly doubt he's never seen or heard of this variation of an apple pie.
Germans have the worst names
In Ireland we call it an apple crumble, works great with custard.
in germany we do it like that. "Apfel-Streuselkuchen vom Blech" (Apple crumb pie from the sheet)
I made a German version of this today, substituting the same enriched dough I use for cinnamon rolls etc. for the crust, but using the apples and streusel from this recipe. It was a big hit with my family! They liked that the apple layer evoked American style apple pie.
This seems like a sheet tray version of a Pennsylvania Dutch apple pie. Its the only apple pie my mom makes; she adds some sour cream to the filling. Granny Smiths are NEVER too tart! lol The apple I grew up with, however, was a Northern Spy. Tart and crisp when not-ripe, sweet and a little mealy when ripe, but then they make great applesauce.
"Spys for pies" is what my pops used to say back when he was a pie-making-freak and also alive. He never did tell me where he picked up that phrase.
Wait a second. The "problem" with apple pie is... too much apple filling??? I strongly disagree, THATS THE BEST PART!!
I’d be fine with a bowl of apple pie filling not gonna lie
Yeah. People actually eat cooked spiced apples all the time. Don't know what he's talking about there, honestly.
I agree with Brian: the best bite of apple pie is with a good chunk of flaky, buttery crust.
But plain old baked apples are also awesome.
Glad I'm not the only one who was taken aback by that comment.
So true, and I'm always disappointed when there's only a small amount of apples and a thick dough. I'm somehow allergic to raw apples (stomach aches), but I can eat them cooked. Now I cook them in the microwave with some cinnamon and add them to my yoghurt bowl or just plain. Cooked apples taste amazing!
Easy way to solve all of the excessive apple juice slices - is to 1/2 - 1/2 dried apple slices and fresh apple slices. The fresh slices will give up the excess water that gets sucked up by the dried slices - and less time is needed in cooking the pie. The two-texture dried and fresh slices provide a chewier and the looser slice chewiness - alongside all of the apple crumble on top. Using the cold butter pie crust one then is able to have a crispy crust - that isn't water logged with apple juice - and one has the perfect apple pie.
This looks more similar to an English apple crumble than a typical pie, always preferred crumble to a pie myself for the same reason you discovered!
My grandma would make it for dessert with every sunday roast until she passed at the ripe old age of 96, God bless her, and I could never get enough the stuff!
Delicious with freshly picked apples and some blackberries especially, you should try adding some next time.
Thanks for the recipe!
Is this dough too difficult to make without a food processor?
I have a regular blender and a stand mixer, can they do the job?
I made this today for Thanksgiving dinner for 13 guests. It was a huge hit. I even managed to get the pastry on the sheet pan in one piece. Might try a blueberry version some time.
Let me know when your next party is and I’m there!😂
Best take on apple pie. Innovative and can feed a crowd. Subscribed.
As someone who loves sour candy, granny smith apples are my favorite fruit because they are literally nature's sour candy (Which isn't a comparison I like using the vast majority of the time)
The healthiest apples there is. The rest are GMO hybrids created to contain super high sugar content making them not so healthy. Ie: "Sugar Crisp"
You’ve obviously never had a Bramley Apple…🤔🇬🇧
@@ShalomShalom-d5cBritish apples aren’t stuffed with GMO crap.. we have the best apples anywhere,with loads of different varieties…🙂🇬🇧
@@ShalomShalom-d5cyou do know without GMO we wouldn’t have bananas or papayas anymore, right? They almost went extinct. Like most things in the world, there are good and bad parts to everything.
why did i enjoy you jumping over the counter to catch those apples so much. great recipe man, ive been craving apple pie since fall started, gonna try it soon!
Oh man, I love granny smith apples, they're the only kind of apple I eat or use in anything. Glad to see someone using them, even if you normally find them too sour, lol.
I don't have a food processor, but I do have a kitchen aid stand mixer. From a ChefStep's pie crust recipe they suggested freezing/refrigerating all components for a short period of time (so the paddle attachment, the bowl and all the ingredients). I found after a few years of testing that method, that it really does help keep the butter firm enough and ultimately comes out with a great crust no matter the pie I make (sweet or savory)
I am definitely making this at the weekend! Perfect for autumn!
How long does the butter need to freeze before it can be used?
Might even make tonight if its possible (its almost 530pm here though.
Appreciate how much cinnamon is in this!
I actually love the tang of Granny Smith's! (My bf actually likes eating baking apples, that's a bit too far for me though!)
I'm not a big apple pie lover, but I think I could get onboard with this because the fruit : streusel ratio looks perfect!
EXACTLY>.. I agree.
You have an exceptionally clean refrigerator, nice. Also I love this recipe, I may try it out this weekend! Thanks for all the recipes and especially for the techniques you kindly share with us. Have a great day.✌️
This looks good, but as someone who turns out four pies at the same time every autumn to freeze for the holiday season, I have a few problems with it. 1. Far too many steps. There’s a reason for the saying”easy as pie.” 2. I don’t like the texture of cornstarch in my pie filling. 3. The recipe in our home uses twenty ounce apples (a locally grown heirloom variety. I once used granny smiths when I had moved away and couldn’t find the twenty ounce apples, and the result was the apples turning to mush). Our recipe called for just sugar and cinnamon in the filling. That and the apple juices are enough. Our family pie is also a crumb topped pie, but the apples are the star. Although, I agree the apples need a little something for contrast and for us, that’s sharp cheddar cheese. I don’t know where this saying came from, (I’m from upstate NY) but in my family we say, “apple pie without cheese, if like a hug without a squeeze.”😂
I love how at the end, your takeaway is "I need to reevaluate my life"
Glad you're giving granny smiths another shot... I'm weird and they're actually my favorite "out of hand" apple to eat. I find most other popular varieties just obnoxiously sweet.
Out of hand I prefer a sweeter variety, but the way we usually eat apples after dinner (cored and cut into wedges) I do also prefer the Granny Smith
Hell yeah! Nothing beats a tart crisp Macintosh when they're in season, but Granny Smiths are my go-to snacking apple any other time of the year. Honeycrisp and all its derived cultivars are way too one-note.
When I make streussel, I add two more things to give it a lot of depth: a lot of finely ground black pepper, and a ton of coriander powder (a tablespoon or two) . Coriander powder adds a "middle" and complexity. I absolutely promise it won't taste like coriander powder, just the thing you made but with all the parts tied together more strongly.
Alton Brown adds Grains of Paradise to his apple pies - pepper without the edge.
@@SummaGirl1347 yeah, that sounds good too. I use the black pepper because I want a bit of the edge, but I understand both ways.
Damn, I've never seen a pastry dough made so cleanly. Great tip with forming it inside the bowl. But I wouldn't go through an effort of grating if I'm just gonna put it all in the food processor anyway. I usually just cut it into cubes and put it in the machine to cut it up further.
You should grade the butter and NOT use the blender! This way the butter shavings stay intact and the dough becomes even flakier.
I don't mind how they turn out in food processor, the difference is not wortth the effort@@hape3862
Can the crust and streusel flour be substituted with gluten free flour? If so, would you recommend any alterations using the GF flour?
I think I would call this “apple pie BARS.” Looks amazing, but I still love the double-crusted triangle pieces, too…
That's what this is called from my neck-of-the-woods. Been eating this for years. Still (IMO) not a pie, though.
@@davidpotter6432 Nah it's a pie. It's a crust filled with a bunch of shit. There's no rule saying pie has to be round.
People don’t call rectangular cake “cake bars” though
@@chriswhinery925 to be honest, it's not the rectangle vs round thing that makes it less pie like, it's the thinness. Pie's normally thicker.
Personally I'd still call it a pie, but only because it's using pastry crust as a base. I think that is the main part that makes it a pie over something like a bar, which is more cookie/brownie like
@@strawberryjam7902True, but unlike pie, cake always come in many different shapes and sizes.
Very interesting idea. If I'm making it at home I just go for the apple crisp variation. Much easier to make and still just as good if not better!
i've always loved apple crumble and this is kinda similar to how my mom makes it!! the ratio of texture is sooo important...
I made this last night and it turned out f-ing amazing! Bri, this is unreal. My wife said this is hands down the best thing I've ever made. Thank you!!!
Imma say the biggest problem with apple pie is there's never enough.🙂
I'm sad you've been subjected to such bad apple pie that you didn't like the filling - maybe over cooked apples? Maybe the wrong apples for a pie? I dunno. There's a chance that like many people, you don't like fruit pies in general? 🙂
The salty sweetness of crumb toppings always outshine the fruit, so maybe my frame of reference is a standard double-crust apple pie where the filling of just-done fruit (some variety of baking apple) is the star.
The cultural kitchen info about different apple varieties that are baking apples, saucing apples, and eating apples has largely disappeared. This might be the single biggest problem with apple pies. Pie crusts have gradually become thicker and thicker in cooking videos over the years too, but I don't know this is a problem. This thicker crust is definitely easier to handle and more foolproof for videos, but as someone who often leaves behind all that extra edge crust used to seal a pie, i'm not much of a crust fan unless it's rolled thin, so there's another bias i have.
That said, I wanted to share another option for some killer apple bars that perform like pie: Danish Apple Bars. Thin buttery crust, good apples shine front and center, and even though this makes a big sheet pan of them, you'll wish you had three sheet pans of them. They're very midwesty, they're not a sugar bomb, but very good.
Danish Apple Bars
Crust
2 1/2 c flour
1 t salt
1 c butter
1 egg separated
2/3ish c milk
Filling
1 c crushed corn flakes
10-12 thinly sliced apples
1 c sugar + 1 t cinnamon
1 T red hots
Icing
1 c powdered sugar
1/4 c milk
Combine flour & salt, cut in butter.
Beat egg yolk and add enough milk to it to make 2/3 cup liquid.
Mix into flour with a fork.
Roll out 1/2 the dough to 17x12 and fit into 11 x 15 pan.
Sprinkle dough with crushed cornflakes and top with thinly sliced apples. Combine sugar & cinnamon and sprinkle over apples. Top with red hots.
Roll out remaining dough and place over filling, pricking the surface with a fork. It's ok if the edge isn't sealed, this can really just float on the apples, but you want to get as close to the edge as you can.
Beat the egg white until slightly frothy and brush on crust.
Bake at 375 for 50 minutes.
Combine powdered sugar and 1/4 cup milk (or less milk as desired) and drizzle over cooled bars.
Cut into squares and serve room temp or chilled.
Much peace ✌🙂
I was literally talking about this today with my mom as we planned out thanksgiving. I could never eat all that extraneous apple filling and I LOVE streusel. Thanks for sharing!
Sheet pan pie is quite common form factor here in Finland. When I think of apple pie, it has soft, fluffy base and apple slices on top. With some cinnamon and sugar 😋
This is a great recipe. Your dough comes together so easily in the food processor. I even shredded the frozen butter using the food processor, and the pastry performs like a dream. It was so delicious right after your killer lasagne! Thank you so much
This feels like Thanksgiving cheat code. Can't wait to try!
the algorithm is churning out some frickin bangers today dude. holy crap. your personality is so wonderful. this video was fantastic. so funny and informative, thoroughly explained. thank you!! this looks so sick
not liking granny smith on their own?? blasphemy
Indeed, glorious crispy sour apples. So much flavour and they don't become sand when you take a bite.
It’s understandable I like em as caramel peanut apples it’s a good contrast to the tartness
For eating, they’re ok. For baking they suck imo, if you want actual flavor.
Granny is a 🐐
If you ever go to the UK or Ireland, try Bramley! They make Granny Smith seem downright bland. Big fan.
One helpful thing I've found: let the apple mixture sit for 1-2 days. By that point you'll have a bunch of juice on the bottom. Strain the apples, reserve the juice. Follow the rest of the recipe as normal, then simmer the juices until thick (add sugar to taste if desired). Makes a great sauce to put on top of some ice cream.
Briiiii! This video came at a perfect time. I just got a bushel of apples from a friend! I’m so excited to make this.
One thing, I remember you posting something about ingredient measurements.. I love the weight measurements for flour and or liquid, but for spices, it would be easier if they were in volume measurements since it’s not going to change the recipe too much. To me it’s just easier to scoop up half a teaspoon of cinnamon than trying to measure out 6g of it. Anyways! Thank you for the awesome recipe!!
most kitchen scales can't measure out 6g of anything accurately anyways - gotta splurge on a weed scale to get that accuracy.
Hi has them written in the description.
I 100% agree with you! This is the perfect "apple pie" for me.
My great grandma Edie would make apple pie like this, except she'd put pie crust on top instead of crumbles, and it was (and will forever be) the best apple pie I have ever had. And now thanks to you, I know how to emulate it :) Thank you
I use ice cold vodka instead of cold water in my pie doughs. I heard about using vodka decades ago from a show on PBS, it was a game changer for me in making pie crust. It improve my pie crusts impressively.
Love love love your recipes! I've been baking a sheet pan pecan pie instead of round for a while and now i'll have to try this!
Me too! Only I add chocolate chips to mine to make it extra delish. My chocolate loving kids think it's great but it's so easy. 😊
Hey Bri, I've seen other recipes that call for a blind bake of the pastry before adding the pie mixture. Did you try this in your test bakes? Did it make enough of a noticeable difference? Cheers.
I emailed this to myself and filed it under "Brian's Apple Pie Crisp". Cannot wait to bake it. Apple crisp was my favorite dessert growing up.....still is pretty much.
Why email it to yourself instead of bookmarking it or adding it to a TH-cam list, such as favorites?
I made this yesterday...it was absolutely epic. My family couldn't get enough and now it's our new go-to apple pie recipe. Thank you for sharing!!!
This looks like the perfect combination of crumble and apples and the pie crust is worthy of eating 😊
This is giving me applie pie meets Apple crumble type of desert and I’m 100% here for it
This makes perfect sense and I will definitely be employing it for upcoming apple pie baking.
I have a great technique for transferring pie dough to a pan. Instead of using the rolling pin method you can fold the dough in half twice and then place the folded sheet in one corner of the pan and slowly unfold it back to its larger self. Works like a charm.
I’ve never been a big apple (or any fruit for that matter) pie fan, especially of making them myself: But, my father really enjoys them, so this recipe seems like a banger middle-ground compromise.
Somehow I just found this channel and I love the explanation of baking technique. It almost makes you want to try actually baking something.
Looks great, here (Netherlands) that would be more of a apple crumble, apple pie is about 10x as thick. :)
9:37
Bro... you and I have wildly different tastes here. My favorite part of the apple pie *is* the apple filling. The crusts are... fine... but I can usually take or leave them (actually, that's how I feel about pie crust in general). I do love me a good crumb/streusel topping, however, which means that my favorite apple dessert is usually the apple filling with some crumb topping in a bowl, topped with vanilla ice cream and whipped cream. Remove the pie crust entirely.
Hey Bri! This looks like Szarlotka, which is a polish applie pie, often with crumbles on top :)
My mom always made this pie and now we do but we called it Dutch Apple because of the streusel topping and we don't use the nuts.
Just in time for the 3 big holiday dinners of the year, I can't wait to experiment and try this one out man.
Can't wait to make this next week. That said, if you roll it out on a cutting board you could just flip it over into the sheet tray! I am so bad at rolling and transferring dough
Wow, that looks absolutely delicious! Your presentation is so visually appealing, I can almost smell the aroma through the screen 👌😋🤗
Ok I just clicked on this video and have only watched 6 seconds. As a professional baker of 36+ years and an amature eater for 54+ years i didnt think there was a problem with apple pie. I will watch the video in its entirety and I will come back with hopefully a fresh viewpoint. I have much respect for your other videos and have cooked and saved many of your recipes. Thanks.
I think I’ll make this afternoon! A smaller version though lol I can’t be trusted to have this in my house.
I did a shortcut and used frozen premade dough. Obviously the crust didn’t turn out like yours but my god the filling was amazing. Split it into 2 quarter sheets and have 1 in the freezer. Got a dessert ready for thanksgiving now
it's always funny to me when people can't stand granny smith apple's tartness. I don't even much sweeten them in crumbles or cobblers! :D thank you SO much for this! I know what we're having for dessert this weekend!
Would this work in the made in slab pan?
While my pie is baking I keep rewatching this wondering what made me think it would be so much easier. 😂
Hey Bri, you are a master!
You are a braver person than I. I only got a few minutes in and realized, Yeah I'm not making this. 😂
Anybody looking for easier alternatives to this or regular apple pie, look for apple pandowdy.
I happen to be terrible with pastry/pie crust and I watched this to see if I might want to try again... NOPE! Maybe some day, but not soon! I gotta find my apple pandowdy recipe, again.
At least you got to enjoy it, @htxb! How did it come out? I hope it was as good as it looks!
@@JW-vd4il it actually came out really good! I was so worried about the crust but when everything was baked it was a lot more forgiving than I expected it to be. I was sure I ruined it but nope! It still tasted amazing. Very buttery…almost like a butter cookie.
It wasn’t as pretty as Brian’s but once the filling and topping are on the crust is barely visible.
I say go for it. But I’d suggest watching a few videos on making a pie crust to get a good idea of how much flour is typically used when rolling it out. I think I was way stingier than I needed to be bc I was afraid I’d ruin the flavor.
Just made this as a test-run for Thanksgiving & served it with homemade vanilla ice cream - FANTASTIC!!! I’m never going back to regular apple pie! Perfect textures, acidity, and overall balance that regular apple pie is missing. Not to mention this makes an absolutely HUUUGE number of servings! Thanks for another great recipe!
Hummm I start out with about a 4” strip off one end when it comes out of the oven 😂. It doesn’t last very long around here haha.
Terry
Looks like this would work with other fruits. Peach, pear, plum and hopefully mango to name a few. The different moisture levels in each fruit may be a challenge but it would be interesting to work out. The half sheet pan approach reminds me of the school lunch room.
Mango would probably dry way too much in the oven
Rhubarb would be good!
@@daniellima4391baked mango is actually delicious. I don’t like raw mangoes much but they are great baked.
@@annchovy6 Now that I think about it, if you put some kind of sauce or liquid when baking the mango, it should be fine. For some reason what I thought was dicing mango and putting it in the oven completely bare lmao
Made this one twice, once for a Friendsgiving and then again for my family's Thanksgiving. First time I followed the recipe exactly, came out great, but on the second go I didn't bother with grating the butter, and just sliced cold butter into slices, and then cut those slices down the middle. Maybe I got lucky or just don't know what to look for, but I didn't notice a difference at all. Also didn't have a stone to use but the bottom browned just fine when put on the bottom rack of my oven
Awesome glad it worked for you. Maybe I need to eliminate the grating. I find it makes the crust flakier but it’s been a while since I’ve tested.
@@BrianLagerstrom It totally could make the crust flakier! I'm not that experienced of a baker though so if it's "only" like 25% flakier I'm definitely not at the point where I'd notice it like you would. Came out awesome either way though, all my friends and family loved it
Great video per usual but the kids and I thank you for bringing back, "Let's eat this thiiiing!" We're always cued up to dance and it's been missing on recent vids. But now life is back as is should be 😂
Made today half the recipe for a small pie, proportions hold true! thank you, Brian!
I love this version of Apple Pie and will be trying this soon. Thanks, Brian!
This recipe turned out fantastic!
I made the dough and the strusel topping the night before and it still turned out really well.
Thanks for the great recipe I'll be saving this one!
Isn't this more like an apple crumble. looks delicious.
but with a proper pastry crust, best of both worlds
Yeah, I saw that on a cooking show this past weekend too.
Is this not just an apple crumble?
Delicious and great video nonetheless
I'm German (born and raised) and this is the sheet pan apple pie (Apfelstreuselkuchen) my Grandma baked. LOVE
I had no idea that struesel was a combination of multiple ingredients or that it even had a name until today. I never knew you could make it in your home, I just assumed it came prepackaged in desserts. That's really cool!
Brian if your favorite is honey crisp I strongly suggest you give Cosmic crisp a try. I discovered those a few months ago and they've beat out honey crisp as my favorite
My top two!
I'm not a 'Fruit Pie' Guy butt this actually looks delicious, especially with the heaping scoop of ice cream!
YES.... have to have it Alamode... (Ice Cream)
6:30 you make it look so easy! I just put my pie in the oven and with the difficulty I had getting the crust off the counter onto the roller has me ready to scrape it off and throw it against the wall! I don’t have high hopes…but I’m anxious to see how it turns out.
Did I miss him explaining what the problem is with apple pie? I feel like I missed something.
Towards the end, he said too much apple in a pie, not a good apple to crust ratio.
Super duper extra kudos for including written recipes. You’re the best!
its an apple crumble tart
what i see is 50% ice cream, 20% apple, 15% streusel and 15% crust.
the entire point of apple pie is the filling, as everything else is the same with other pies.
i like apple pie for the apples, all the other stuff is just there to enhance the apples, not over power or even compete with the apples.
i think what you really want is a bunch of crust and streusel, maybe just make that and skip the apple part xD
Too many apples? Blasphemy!
Very well done and easy to follow. My mom calls this Apple Crisp. I thought it was common knowledge to use sour apples in dessert applications. 😅
"Too many apples" in an apple pie? I...I understand the words, but their meaning is foreign to me.
Bri, Bri, Bri . . . I made this and it was a lot of fun. But I think you created a bigger problem than you solved. There's a reason traditional round pies have endured for as long as they have. With this take, all those middle pieces? Even with the nice topping, no one's choosing those pieces first. But those corners and sides are quite delicious.
😂 granny Smith is my favorite specifically because it's sour. I have an excessive sour tooth
Same here. I LOVE sour.
It's my go-to as well. The tartness is what makes it great for me.
I made this for my family’s Halloween camping trip as a trial run. I give this a 10/10. I really loved it. Letting it chill overnight then serving the next day was incredible also. The filling had more flavor the next day. I’m going to make it for the in-laws on thanksgiving I loved it so much. Thank you for sharing this.
So basically, you discovered the apple crumble tart
I just looked that up and the pictures of those look way better than his one, I feel like he makes great bread videos but I kinda prefer others videos when it comes to taking shortcuts with some dishes like the croissants for example I feel like his shortcut to do more folds in one step just sacrifices the quality slightly,
but I am a little bit of a hard ass I'm happy to do the harder way when I know it results in a better product but with stuff like pizza I can't exactly expect everyone to have a pizza oven but other stuff that don't require special equipment I think there's no excuse, maybe I'm a little too critical but I feel the same with lots
Like for example there's this youtuber I like that does pie recipes but I'm not a fan of his other recipes like a red velvet cake when he uses food colouring instead of the traditional way of doing it,
but again I'm overly critical and pretty traditional I'm a believer in doing some cooking more traditionally because it makes better results I do use some tools that makes things easier but not overly.
Chef, you are my biggest inspirations and have taught me so much about cooking. I hope one day I can even compare to the chef that you are.