*Afterthoughts & Addenda* *Cookers and Eaters* - quite a lot of folks from the USA have commented (I'm not complaining - it's lovely to see you here) to say you have cooking apples there too, like Granny Smith - just to clarify - this isn't the sort of thing that is meant by 'cooking apples' here in the UK. The best-known 'cooking' variety here is called Bramley's Seedling (often just 'Bramley') - it's very large (sometimes too big to pick up with one hand); often misshapen, has a very waxy skin, making it great for winter storage, and when cooked, it turns into a sort of delicate apple sauce - it also has a quite distinctive flavour and aroma. There are dozens, probably hundreds of cooking apple varieties in the UK that are typically never eaten uncooked and unsweetened. By way of analogy - the difference between cookers and eaters is somewhat like the difference between a tangerine and a grapefruit - they're thought of as very different things from one another. Granny Smith, on the other hand, is here mostly considered to be a sour green 'eater' that you can also cook with if you can't get find Bramley or other cookers.
Granny Smith is certainly an eating apple. Maybe the closest we have to what you describe as "cookers" is Golden Delicious. They're quite large (sometimes comically so) and tend to cook down as you describe. My favorite pie (or chunky applesauce) is a combination of Granny Smith and Golden Delicious (which I call "Golden Granny"). Your dish was clearly made for an international audience (probably specifically British given the spellings and reference to "Gas Mark") but we definitely call inches and ounces Imperial measurements.
@@popefacto5945 Sometimes. I've also heard the term "U.S. Standard" and "U.S. Customary". I rarely use the term "Imperial" in the Midwest, but American vernacular is not a monolith.
Thank you for clarification on the definition in the UK. I genuinely enjoy your content. It has really been educational giving me a picture of, what appears to me, everyday life in the UK L.
What my family does with extra pie dough, or with scraps, is to cover them with cinnamon and sugar, and then bake them until golden brown. This makes a tasty flakey cookie-like pastry
@@lassievision There is no way a pizza stone can get hotter than the oven it is heated in - it's scientifically impossible. What a pizza stone does is add thermal mass, and will transfer that heat by conduction
The way you said "That is a very fine pie" was quite possibly the happiest I've ever heard you lol. That's me sold on the recipe I'm going to try it this week :)
My mum had a very pretty cutlery set when I was a kid and she would use the end of the handle of one of the spoons turned upside down to press down all around her pies. They were the prettiest pie edges I’ve ever seen, all decorated with flowers and leaves. Ahh..memories!
A few facts from Denmark: A popular cooking apple here is Belle de Boskoop, which is tart enough for cooking and sweet enough to eat as a dessert apple. P-day here is the day the breweries sent the Easter brews on the market. There is no term in the Danish language for 'enough' butter. . . . OK, I made the last one up. Thanks for the recipe, Mike!
Belle de Boskoop is the most common cooking apple here in the Netherlands (which is not surprising since it is a Dutch apple variety). We call it goudreinet around here. Unfortunately they’re usually only available between November and March or so.
In Germany, the Boskop is a popular baking apple as well. One of the few 'traditional' varieties still relatively widely available. Although unlike in my childhood, it's not a standard supermarket variety anymore. I never knew it's proper name was 'Belle de Boskoop', before looking it up just now, though. Kinda funny, because while flavourful, pretty it ain't 😅
Agreed, it should really be called Quattuordecember. For anyone trying to work this out: Undecember has about 60 days (the exact count depending on whether it's a square or round year), so the 3rd of Dodecember maps to about the 33rd of February on a 'regular' calendar. Hope this helps.
The pie dish recipe also uses the word “teaspoonful” (American recipes would generally just say “teaspoon”) and the spelling “centre” (the standard American spelling is “center”).
Cheers from America! I could smell it from here. Just wonderful. My grandmother taught me how to make pies and she had a dish similar to that (american version of course). You could only make apple pies in the apple dish and if you cut it and the word "Apple" showed up that was extra lucky, even better if you were slotted for the first piece. Couldn't see in the video what was under your piece. Thank you for everything you bring us, seriously pure joy every time. Addendum: A few hours later... that apple pie smell was coming from my neighbor's house. They just brought me a piece for PI day! Can this day get any better?
2:30 in and you've already given me an obvious solution to an everyday problem. Definitely going to find a plastic or rubber dish that fits my sink for washing dishes. I love this channel.
I love baking and I love a good apple pie. Seeing a Brit take on American style apple pie is interesting as the way we think about the ingredients and the order of putting them together might be different. So the way I learned to make apple pie, and I'm fairly certain this is the Northeastern way of making it or at least one of the more traditional ways in the Northeast, is to make the crust with: 2.5 cups flour 1 cup solid fat (all butter or shortening or a mix of the two to fit your liking), 1 teaspoon of salt (unless your using salted butter then it is less), 2 teaspoons of sugar, and 6 to 8 tablespoons of ice water. Cut in the fat until pea sized and then treat like the rough puff crust. The filling was the most interesting thing to me and had me saying "ok that's odd". Normally you start making the filling the day before with 2-3 pounds Granny Smith apples for the most traditional (see your local taste buds for other apples if wanted) tossed in a half cup of sugar and the spice mix of half tablespoon of cinnamon, quarter teaspoon of cloves, and the same amount of nutmeg. Some people add other spices so seeing the ginger in there is odd to me, but I add ground cardamom to mine so. We also cut the apples into eights for more bite in the finished pie or sixteenths for a more soft granny smith; always peeled of course. The biggest difference I saw was the filling jelly. A more New England style apple pie would have you drain the apple spiced juice and add it to a saucepan with a tablespoon (at max) of corn starch and cook it on the stove just until the first hints of the juice congealing happens. You then take the apples, pack then in the pie plate with the bottom dough overhanging, and pour the sauce over the apples. Place the top dough on, seal, and bake at 350- 425 F for 45-90 minutes (depending on the recipe, there's some debate there. I bake at 425 F for 45-50 minutes). The putting of bits of butter never crossed my mind and would be delicious I bet. Great video as always Mr. Atomic Shrimp.
Indeed - with just this single sink, if someone else wants to fill the kettle when I am halfway through washing up, I can just lift out the whole bowl and let them get in there.
@@AtomicShrimp In addition, I think the water stays warm longer in the plastic tub than in the metal sink which transfers the heat out to your counter.
Also isn't the plastic bowl slightly insulating? Wouldn't the water go cold a lot quicker in a metal sink? Probably wouldn't be an issue for most people but washing up takes me an age 😂
... you can remove plastic bowl (with or without washing-up stuff) and wash your smalls/hair/wellies, etc. Also it should stop the worst of scratches on your stainless steel.
I like the small container of flour, easily sprinkled over the dough. Much more efficient than my "Is anyone nearby?... I need a handful of flour tossed into this dough!" slogan I am known for when I blunder through making pastry.
@@Shaun.Stephens "Flour dredger"! I could not for the life of me think of the name. I vaguely recall my grandmother using one, but have not thought of them in years. I need to add one to my arsenal. Thank you!
Gotta say that looks absolutely delicious. I’m normally too lazy to make pie and do crumble because it is quicker. But the crunch as you cut through was wonderful.
when you were talking about apple varieties, apple growing is hard they vary so wildly you have to do so many specific things to make sure you get your specific variety and flsvor and everything, its such a weirdly complex fruit to grow the way you want
Minor note: the term “cooking apple” is not common here in the US, but using Granny Smith apples (a tarter variety that keeps its shape after baking) is common. People also definitely use dessert apples depending on their preferences.
@@PiousMoltar "The key element of cooking apples is that they do not keep their shape when cooked, they break down." That depends on the variety of apple, it's not a defining characteristic.
@@PiousMoltar they certainly don't! Bramley apples are what we call cooking apples because they're too tart to eat but they are full of flavour when cooking
A few more things about the dish, it uses the British spelling "centre" instead of "center," and also (I could be wrong here, because I'm not exactly a pastry chef) I've only ever heard the term "shortcrust pastry" from UK sources. Over here I genuinely think it would simply be called "pie crust," as that is the only way I have ever heard it referenced, and because of the relative rarity of other pastries that would use it like tarts in the states. Edit: Oh, and also, yes you are correct that we would use desert apples and not cooking apples, although I believe those do exist here for certain uses.
That pie looks amazing, inside and out. From an American point of view, looks like you nailed it. I cannot wait to try your two style of crusts method. My mother will be blown away!!
My co-workers had plenty of Pi Day jokes in our Slack chat today, lol. I was not expecting a video on the subject here but I enjoyed watching this process! That pie looks amazing. Also, as an American, that opening joke about the UK's "Pie Day" was just perfect 😂
Mr Shrimp, your channel is my new favourite. It’s perfectly imperfect. I say this as a compliment as it’s clear you’re not marching to the beat of anyone else’s drum, just being yourself. And that matters so much in a world full of fake. Thank you. Keep up the good work! 🎉
In the U.S. we sometimes refer to Granny Smith apples as cooking apples, as they are the typically used in recipes due to their tartness and texture. I would enjoy seeing you try an American "Dutch Apple Pie". It has a crumble topping instead of a top crust. In my opinion it's a superior choice, but that's because I'm not the biggest fan of pie crust. The drawback with the crumble is that it doesn't go with cheddar cheese the way a crust does. Apple Pie with a nice sharp cheddar is beautiful.
We make a similar dish here in the UK, but just call it 'apple crumble'. It's a quicker alternative to a pie and a staple at my mother-in-laws house in late summer/early autumn when all her apple trees are fruiting!
@@twigletz7384 Weirdly we have apple crumble (and peach, and whatever other fruit) in the US too, but we do differentiate between them and Dutch Apple Pie. It might literally just be the shape (typically our pies are round and crumbles are rectangular) or the bottom crust, I'm not sure, but they are effectively the same thing lol
Saw this video two weeks ago and had a nagging feeling to make such an apple pie myself. Today was the day! followed your video again during my attempt and the result was a great success. Very tasty would pie again
From this humble American: If you make it yourself, the best you can; for your family, whomever they may be; and in your home, wherever that is; you've made a true, American Apple Pie. Excellent pie, Mr. Shrimp! And Happy Pi Day as well!
I make pastry the way my mum taught me many years ago - 2 x self raising flour, 1 x lard, a good pinch of salt and just enough stone cold water, and combine with a steak fork to leave flakes of fat. I only ever use Bramley Seedlings (I have a tree) and I'm not a fan of cinnamon so I leave that out. I have made rough puff in the past, but have never tried making an apple pie lid with it. I have to admit, it looked lovely.
From what I understand, using lard is great for stiffer pastry like you need when making pasties (or the bottom crust), otherwise half and half is best for laminated as the 2 fats cook/melt at different rates enhancing the layers. However, I do enjoy his simplistic approach to cooking which I find better than some professional
@@alia9087 Lard makes a very "short" crumbly pastry (as long as you use the bare minimum of water). By bringing it together with a steak fork, the fat is left in flakes after rolling, and this results in the best, flakiest shortcrust pastry I have ever tasted. I may be biased as this is the pastry my mother made for all of my formative years but I've never heard a word of complaint from anyone who has ever tasted it. If made with plain flour, it does make a stiffer, stronger pastry (ideal for pasties), but using self raising (flour sold with baking powder mixed in for any Americans) helps lift this simple pastry to flaky, crumbly deliciousness. When I make rough puff I' use the exact same recipe Mike used here, there's no substitute for the flavour of butter, or the steam it produces in puff.
One other difference - here “corn flour” generally refers to ground whole corn, used for tortillas and such, whereas corn starch is starch only the starch and used for thickening.
This reminded me of my childhood friend. She was caled Angela Cox and everyone called her Cox's Pippin which quickly got shortened to Pippin and then to Pipsy. I am 62 now and she was about three years older than me and I do wonder if she is still called by everyone..."Pipsy"? Just a random thought!!
Lovely. As a fellow pie lover, I couldn't resist clicking on this video to celebrate Pie Day! And what better way to do so than with a classic American apple pie? The sight of that golden, flaky crust and the aroma of cinnamon and baked apples has my mouth watering. I can almost taste that perfect combination of sweet and tart flavors that make apple pie so irresistible. It's no wonder this dessert has become a staple in American culture. Thanks for sharing this delicious celebration with us!
I started making apple pie more regularly in college (my Gram often enlisted my help when I was a kid), mostly because I was homesick. I noticed some key differences between ours… 1) I use shortening in my crusts and a pastry cutter. 2) I don’t use lemon juice, but I have taken to par-cooking the apples for ten minutes in boiling water, then straining and adding my spices (sugar, cinnamon, nutmeg, with flour to help bind it and salt to draw out flavor). 3) I don’t know if you have an analog to Granny Smith apples across the pond, but that’s what I’ve been using. And yes, remove as much skin as you can, otherwise it’s like biting into a bowstring. 4) I wrap the edges with tinfoil to keep it from browning too much. Other than that, no special treatment to the crust. For me, I think the main difference is that I make it just like Gram used to… nothing overly fancy, just a homemade apple pie.
Always cooks the apples in a saucepan for a bit before putting into the pie, makes them softer and I guess the extra heat helps cook the base of the pie. Also if too many apples have been cooked they can be used to go with pork as an apple sauce. Edit: also adding a couple of cloves to the apples while in the saucepan means less spice needed.
That looks like a great pie, love that crunch, and it's a very interesting recipe. As a pie maker myself I did note a few interesting differences between your apple pie and at least my recipe for a traditional American apple pie. One difference being the apple type, I tend to use granny-smith/golden delicious in a three to one ratio respectively. Also I use a "pie crust" dough, it's made a bit differently. I tend to cook my apples down a bit too, which actually makes a wonderful apple-butter esque by product that my family enjoys on toast and the like. I'll have to try making yours as well, it looks delicious, and that crunch, mmm. I've been watching your channel for a years and do find myself frequently inspired to try new recipes and dishes. If you are at all interested, I would be more than happy to share my recipe here as well.
Yumm! Thanks for the brilliant short / rough puff pastry tips. Would have been a pity to wait til Dodecember for this pie. I’ll be making it this weekend.
Fun fact: the US government, which is the only standard really in the US, is YYYY/MM/DD even though most folks do DD/MM/YYYY. Also, we do actually do baking by weight in metric in the US quite frequently. You'll see mix mashed recipes with both grams and random US Standard (the adaptation of Imperial Standard) measurements. Also, we don't understand why there are instructions in the bottom of pie tins either.
I very rarely make fruit pies, but im jonesing for some apple pie now, so off to the supermarket to get the ingredients! That crunchy topping looked so good!
Absolutely adore home made apple pie, just like how you have done it, but I would blind bake & then glue the pastry top with some jam.. the sound of that crust.. OMG I so want some now lol
My great grandfather always said "if you have apple pie you don't need dinner." I think he would have really liked your pie. Very American to serve with ice cream. Nice work sir!
7:55 regarding luck, I always like a quote from an R.A. Salvatore book "luck is simply the advantage a true warrior gains in excuting the correct course of action."
It might just be how it came out on camera but those apples looked more like Gala to me, (although still unusually big but maybe they had a really good season?) the colouration seemed more typical and it looked like the texture was more powdery than crisp. As a kid, when my mum made pie, my favourite thing was always getting to use the pastry scraps to make jam tarts. I remember a couple of unsuccessful attempts to make biscuits, no one ever bothered to tell me that sweet shortcrust was a thing. That recipe does look wonderful, but I think I'd be tempted to replace about 1/3 of the apples with pears and maybe add a splash of brandy. I guess then it wouldn't be apple pie anymore however.
Gala is a bit more yellow inside than these, and with a tendency to go wooly. These were most like Pink Lady, just not pink. Braeburn, to me, usually seems a pretty hard little apple but these were more softly crisp
@@AtomicShrimp I too thought they might be Gala but equally they could be Kanzi which is a cross between Braeburn & Gala. They made a nice pie by the look of it.
@@SierraNovemberKilo Kanzi apples are delicious! Didn't know they were a cross between those two. I don't think we have Braeburn in Australia - to me they looked like pink lady.
Thanks for sharing your lovely pie with us!! I think the decorations are very nice, indeed. You always share such nice things with us. I hope everyone is doing well and having a great day!
I'm so glad this was suggested to me. Absolutely delightful video! As an American I'd guess the pie pan you bought says "made in China" somewhere on it. 🤣 Much warm love from Texas. Cheers! Xx
My wife and I also made apple pie today! It was our first attempt and it turned out pretty good! We love your content, especially the cooking and budget challenges! Please keep up the good work! 😁😁
As for inaccuracies I noticed on my own: Authentic American pie filling makes the sugar a half-and-half mix of white and brown sugars, rarely uses nutmeg (which is a damn shame, if you ask me), and never includes allspice. It's also usually allowed to sit on the counter for a few minutes to an hour, to let the sugars draw moisture out of the apples and turn into more of a glaze than a powder mixture, before the filling is put into the pie.
And we add some lemon juice (or other acid) directly into the pie filling itself, because that actually helps keep the bottom crust from coming out as soggy.
Might you consider doing a rice pudding make-and-taste video to add to your pudding series? Lots of questions to ask. Best made in oven or on the hob? Best with only milk or add cream too? Eat the skin or don't eat the skin? Best taste if it's hot or cold? Which are the nicest toppings? Jam, sultanas, cinnamon, syrup, chocolate buttons, brandy snaps... I don't know... any inspiration. :)
7:45 There is a saying, usually attributed to golfer Gary Player but in existence well before his time, that goes "The harder I practice, the luckier I get".
interesting take on it. As others have pointed out, we typically use granny smith apples. The crust is not sweet either (for an amazing pie dough vodka is used!). On a side note, our butter comes in sticks and is segmented out by tablespoon sizes. Even more side note, the shape of the stick of butter is different if you are on eastern US or western US and sometimes in the middle you can find both.
A clarification for anyone wondering - vodka (as opposed to water) prevents gluten from developing in the crust. Gluten build-up results in a tough crust, so obviously you want to avoid that, and for those of use that aren't much good at developing a nice crust without overworking it, it works brilliantly. It also entirely evaporates in the oven (at a lower temperature than water), so it also doesn't end up tasting alcoholic or anything.
Where I'm from we used to use Gravenstein apples...from Sebastopol CA. Wonderful apple for baking...a bit tart...not very pretty when harvested off the tree...but great for apple pie or fritters. But your version looks absolutely fantastic. The crust even sounds good when you cut into it. Thank you for sharing!🎉😊
my understanding of what a "cooking apple" is is something like a granny smith, or other similar varieties that are more tart and astringent than many people would want to eat raw, but they are commonly used in apple pies and such. however, i've pretty much never heard the actual term "cooking apple" used in the US, only really in UK-based media, so the term itself might be a giveaway (unless it's a regional thing and calling them "cooking apples" is common in other parts of the US)
Granny Smith is an eating apple in the UK, though I think tastes may be shifting towards sweeter varieties. Personally I much prefer a crisp and slightly tart apple for eating that the sweet, soft varieties.
Granny Smiths are my favorite raw apple, but yes my mom and grandma always called them "baking apples", and I wasn't supposed to eat them plain. Never stopped me though.
I think a cooking apple is one that is cooked for making apple sauce rather than pies or baked treats. I have 2 apple trees that grow the most delicious apples for snacking on, but if you try to make a pie with them you will end up with a pan full of applesauce. Delicious applesauce though!
I'm in the US, my family eats granny smiths raw sometimes, but they are definitely at least one of the apples in a great apple pie and great for cooking in general.
We live in the north very cold most of the time. The only apples here that we get are tart. But with markets we can get other apples. Yet as a person that tries to use what you can get we dry or freeze or freeze dry things. Now the energy to freeze dry is up to debate. But if you have it use it!
Also comersial eggs in us white and the protective layer is washed off for " industrial reasons? So then refrigerator is needed or they turn bad In 12 hours. Brown eggs are $3 more then the regular of $4 of white. With the same prosses . It dumb and yet well . .. dot dot ect lazy? people. Need to fridge the eggs or the grow bacteria fast.
We've never used a tub while washing up (me or when I lived with my parents), however from what I understand it was a bit more of an old time thing where sinks were big and took ages to fill. Also apparently the water stays warmer for much longer, less of an issue now that everywhere pretty much has unlimited hot water on tap. When I wash up, I generally just rinse everything first without soap, then fill the sink up and wash again. That way the water never gets contaminated.
Those apples look suspiciously like "Pink Lady" variety of apple which my mum regularly eats! The thing is the "Pink Lady's" she's been eating recently are NOT in fact "Pink Lady's" as they're a lot smaller and not as crispy as they normally would be. So I'm wondering if somewhere along the line the "Pink Lady's" and "Braeburn" varieties have been mixed up and have become opposites
I agree as found exactly the same thing here. Although found some fancy different apples in MnS lately which are awesome. Yellow ones that taste like old fashioned apples. forget the name in particular were good.
I thought Pink Lady is a copyright or trademark, so I am surprised they would be another variety. Unless the Pink Lady company sells various varieties...
Ah, from Wikipedia: "Cripps Pink is a cultivar of apple. It is one of several cultivars sold under the trade mark name Pink Lady." So there you go, not all Pink Ladies are the same!
I am Canadian, so our apple pie is very similar. I come from the Maritimes, and there is a saying, "Apple pie without cheese is like a kiss without the squeeze." They either put a thin layer of cheddar on the bottom crust before the filling, or it is served alongside the pie. I do like the crunchy sound of that crust....I'm impressed!
Cheese and apples together definitely has a UK tradition to it - for example the ploughman's lunch, which itself is a relatively modern formulation and name, but is based on the kind of food that has been served in pubs and inns for centuries. Cheese, bread, fruit, beer, pickle
@@joanneentwistle7653 It is indeed a New England thing (and Old England as well) however its also a thing in parts of the South, and not unheard of in Michigan, Ohio, and Pennsylvania for sure. Also, we have a Danish friend who also puts cheese on her pie, or on toast with jam.
@@AtomicShrimp My favorite American thing along these lines (or maybe it's just my family lol) is apple pizza. A small round of biscuit dough (~4-5 inch diameter)topped with apples coated in cinnamon sugar, sprinkled with sharp cheddar and baked in the oven. It was always a treat to find out we were having apple pizza for breakfast!
I agree - when people make arguments about dishwashers being more efficient than hand washing, it turns out the hand washing method they are usually comparing it to, comprises washing things under a continuous stream of running hot water, squirting washing up liquid onto every item - which of course is hugely wasteful
Great video. Happy pi day. One extra step I take is to macerate the fruit -- mix with the seasonings, leave for about an hour, drain off the liquid, reduce to half its volume, add to the fruit now in the dish. The flavor is wonderful, worth the extra step. I also use much less sugar than your recipe. Apples: Granny Smith and maybe a crisp apple, honeycrisp, jonacrisp, there are several crisps. You made a terrific pie. And I like a slice of sharp cheddar with it. But a lot of people like vanilla ice cream.
Thank you for taking the time to celebrate American Pi Day as it is a holiday near and dear to my heart. It's the cholesterol, you see. Anyway, I look forward to your video for international Pi Day in Dodecember as well international Iomar day that celebrates the beloved Nintendo character.
I'm an American and a math teacher, so I appreciate you making a video just for me. I don't really care for apple pie, though, but I chalk that up to my American apple pie experience largely being pre-made pie filling tipped into a pre-made crust.
Canadian here, but this is pretty much the very kind of pie my American grandmother would make when I was a kid. The only difference is that she tended to use lard in the crust rather than butter if she had the choice. There were possibly cloves in the filling as well.
@@captbloodbeard That's true on a technicality, but the "American apple pie" is closely associated with July 4th and thus the USA. That's because it was introduced from English and Dutch immigrants to the original 13 colonies.
@@NickCombs Since when is Apple Pie closely associated with the Fourth of July? Not trying to start an argument, but that's an association I've failed to pick up on in my nearly 40 years of being an American.
That's a beautiful pie. This video took me back to my mom's kitchen, watching her make apple pie; your recipe was almost spot on, she didn't use ginger. Thank you. Take care, be well
I usually use a mix of Granny Smith and Honey Crisp apples, pre-cooking half of each in order to have some of the filling be soft while the other have still has some bite to them, and use a mix of butter and shortening in the crust. (oh and use ice cold vodka in lieu of water in the crust)
*Afterthoughts & Addenda*
*Cookers and Eaters* - quite a lot of folks from the USA have commented (I'm not complaining - it's lovely to see you here) to say you have cooking apples there too, like Granny Smith - just to clarify - this isn't the sort of thing that is meant by 'cooking apples' here in the UK. The best-known 'cooking' variety here is called Bramley's Seedling (often just 'Bramley') - it's very large (sometimes too big to pick up with one hand); often misshapen, has a very waxy skin, making it great for winter storage, and when cooked, it turns into a sort of delicate apple sauce - it also has a quite distinctive flavour and aroma. There are dozens, probably hundreds of cooking apple varieties in the UK that are typically never eaten uncooked and unsweetened. By way of analogy - the difference between cookers and eaters is somewhat like the difference between a tangerine and a grapefruit - they're thought of as very different things from one another.
Granny Smith, on the other hand, is here mostly considered to be a sour green 'eater' that you can also cook with if you can't get find Bramley or other cookers.
Granny Smith is certainly an eating apple. Maybe the closest we have to what you describe as "cookers" is Golden Delicious. They're quite large (sometimes comically so) and tend to cook down as you describe. My favorite pie (or chunky applesauce) is a combination of Granny Smith and Golden Delicious (which I call "Golden Granny").
Your dish was clearly made for an international audience (probably specifically British given the spellings and reference to "Gas Mark") but we definitely call inches and ounces Imperial measurements.
@@popefacto5945 Sometimes. I've also heard the term "U.S. Standard" and "U.S. Customary". I rarely use the term "Imperial" in the Midwest, but American vernacular is not a monolith.
In the US a cooking apple would be called baking apple. Flesh that holds up well to cooking. Granny Smith is common.
Thank you for clarification on the definition in the UK. I genuinely enjoy your content. It has really been educational giving me a picture of, what appears to me, everyday life in the UK
L.
@@joshualehman685 Granny Smith is not considered a cooker here. Cooking apples are a different thing.
What my family does with extra pie dough, or with scraps, is to cover them with cinnamon and sugar, and then bake them until golden brown. This makes a tasty flakey cookie-like pastry
we do similar with ours but make them into nutella twist pastries too :)
My mom did the same thing. Yum
Same!
Same here, but she would also make extra crust and make little jam tarts at the same time :)
Sounds nice
We also don't use "shortcrust pastry." We make "pie dough" with no sugar. What fun and what a lovely weekday treat to have a Shrimp video!
I'd say shortcrust wouldn't often have sugar in it, at least I don't remember ever having it in pastry for a pie
@@barmanitan that depends what you're using it for. In a fruit pie or a jam tart it would have sugar in it. For a meat pie it wouldn't.
If you use a preheated pizza stone to set the pie on in the oven the bottom cooks much better on fruit and meat pies.
Okay, I really like this suggestion! Thank you!
I've heard that using a tin pie plate instead of a glass one can help as well along with the pizza stone
I do this and can confirm it works great, even with a glass pie tin.
whats the difference between a heated and preheated pizza stone?
@@lassievision There is no way a pizza stone can get hotter than the oven it is heated in - it's scientifically impossible. What a pizza stone does is add thermal mass, and will transfer that heat by conduction
The way you said "That is a very fine pie" was quite possibly the happiest I've ever heard you lol. That's me sold on the recipe I'm going to try it this week :)
My mum had a very pretty cutlery set when I was a kid and she would use the end of the handle of one of the spoons turned upside down to press down all around her pies. They were the prettiest pie edges I’ve ever seen, all decorated with flowers and leaves. Ahh..memories!
My grandmother would do the same thing! I thought she was the most artistic woman ever.
What a lovely idea! I think I'm going to keep my eye out at op shops to find a decorative piece of cutlery now...
I don't think I've seen such a beautifully brown crust on an apple pie. Awesome!
It even sounds good when you cut into it...nice and crunchy.
A few facts from Denmark:
A popular cooking apple here is Belle de Boskoop, which is tart enough for cooking and sweet enough to eat as a dessert apple.
P-day here is the day the breweries sent the Easter brews on the market.
There is no term in the Danish language for 'enough' butter.
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OK, I made the last one up.
Thanks for the recipe, Mike!
Belle de Boskoop is the most common cooking apple here in the Netherlands (which is not surprising since it is a Dutch apple variety). We call it goudreinet around here. Unfortunately they’re usually only available between November and March or so.
Given Denmark is the king of butter I'm really not surprised, but there is no term in my vocabulary for 'enough' butter either
In Germany, the Boskop is a popular baking apple as well. One of the few 'traditional' varieties still relatively widely available. Although unlike in my childhood, it's not a standard supermarket variety anymore.
I never knew it's proper name was 'Belle de Boskoop', before looking it up just now, though. Kinda funny, because while flavourful, pretty it ain't 😅
I love that Dodecember should TECHNICALLY be the 12th month due to name, but keeps the trend of the names being wrong for the month number
Blame the Caesars for Dodecember being the 14th month, it used to be 12th.
And British pi day should have been the whole of March 2014, therefore having come and gone. Wow, imagine a whole month of pie.🤤
@@captbloodbeard so sad
Agreed, it should really be called Quattuordecember. For anyone trying to work this out: Undecember has about 60 days (the exact count depending on whether it's a square or round year), so the 3rd of Dodecember maps to about the 33rd of February on a 'regular' calendar. Hope this helps.
@@AtomicShrimp Instructions unclear, celebrating Pi Day on the Fourth of Duodevigintember and adding cooking hemp at gas mark 3.14
The pie dish recipe also uses the word “teaspoonful” (American recipes would generally just say “teaspoon”) and the spelling “centre” (the standard American spelling is “center”).
Cheers from America! I could smell it from here. Just wonderful. My grandmother taught me how to make pies and she had a dish similar to that (american version of course). You could only make apple pies in the apple dish and if you cut it and the word "Apple" showed up that was extra lucky, even better if you were slotted for the first piece. Couldn't see in the video what was under your piece. Thank you for everything you bring us, seriously pure joy every time.
Addendum: A few hours later... that apple pie smell was coming from my neighbor's house. They just brought me a piece for PI day! Can this day get any better?
"We have a ittle while to wait here in the UK because... British pi day doesn't come around until the 3rd of Dodecember"
Actually killed me 😂
2:30 in and you've already given me an obvious solution to an everyday problem. Definitely going to find a plastic or rubber dish that fits my sink for washing dishes. I love this channel.
I love baking and I love a good apple pie. Seeing a Brit take on American style apple pie is interesting as the way we think about the ingredients and the order of putting them together might be different. So the way I learned to make apple pie, and I'm fairly certain this is the Northeastern way of making it or at least one of the more traditional ways in the Northeast, is to make the crust with: 2.5 cups flour 1 cup solid fat (all butter or shortening or a mix of the two to fit your liking), 1 teaspoon of salt (unless your using salted butter then it is less), 2 teaspoons of sugar, and 6 to 8 tablespoons of ice water. Cut in the fat until pea sized and then treat like the rough puff crust. The filling was the most interesting thing to me and had me saying "ok that's odd". Normally you start making the filling the day before with 2-3 pounds Granny Smith apples for the most traditional (see your local taste buds for other apples if wanted) tossed in a half cup of sugar and the spice mix of half tablespoon of cinnamon, quarter teaspoon of cloves, and the same amount of nutmeg. Some people add other spices so seeing the ginger in there is odd to me, but I add ground cardamom to mine so. We also cut the apples into eights for more bite in the finished pie or sixteenths for a more soft granny smith; always peeled of course.
The biggest difference I saw was the filling jelly. A more New England style apple pie would have you drain the apple spiced juice and add it to a saucepan with a tablespoon (at max) of corn starch and cook it on the stove just until the first hints of the juice congealing happens. You then take the apples, pack then in the pie plate with the bottom dough overhanging, and pour the sauce over the apples. Place the top dough on, seal, and bake at 350- 425 F for 45-90 minutes (depending on the recipe, there's some debate there. I bake at 425 F for 45-50 minutes). The putting of bits of butter never crossed my mind and would be delicious I bet. Great video as always Mr. Atomic Shrimp.
Maybe do your own channel for recipes. I’m good withShrimp.
Very interesting to hear an American perspective! I've never thought about making a 'jelly' like filling!
@Gerry Pippin you need to cut back on the salt, my friend.
That pie came out beautiful, it looks like it's from a bakery! I'm really impressed, Glad you got to enjoy the "fruits" 🍏 🍎 of your labour! 🥧
Also you can rinse off with cold water while avoiding pouring it into the bowl. And you can still use the sink even with a bowl full of dirty dishes
Indeed - with just this single sink, if someone else wants to fill the kettle when I am halfway through washing up, I can just lift out the whole bowl and let them get in there.
@@AtomicShrimp In addition, I think the water stays warm longer in the plastic tub than in the metal sink which transfers the heat out to your counter.
Also isn't the plastic bowl slightly insulating? Wouldn't the water go cold a lot quicker in a metal sink? Probably wouldn't be an issue for most people but washing up takes me an age 😂
Ive never use a washing up bowl or a draning rack for that matter
... you can remove plastic bowl (with or without washing-up stuff) and wash your smalls/hair/wellies, etc. Also it should stop the worst of scratches on your stainless steel.
I find the constant reassurance that no food is being wasted (and knowing that it's actually true) so satisfying about your videos.
I like the small container of flour, easily sprinkled over the dough. Much more efficient than my "Is anyone nearby?... I need a handful of flour tossed into this dough!" slogan I am known for when I blunder through making pastry.
It's called a flour dredger and my Mum used hers so often it was almost always on the bench.
@@Shaun.Stephens "Flour dredger"! I could not for the life of me think of the name. I vaguely recall my grandmother using one, but have not thought of them in years. I need to add one to my arsenal. Thank you!
Gotta say that looks absolutely delicious. I’m normally too lazy to make pie and do crumble because it is quicker. But the crunch as you cut through was wonderful.
when you were talking about apple varieties, apple growing is hard they vary so wildly you have to do so many specific things to make sure you get your specific variety and flsvor and everything, its such a weirdly complex fruit to grow the way you want
Minor note: the term “cooking apple” is not common here in the US, but using Granny Smith apples (a tarter variety that keeps its shape after baking) is common. People also definitely use dessert apples depending on their preferences.
Granny Smiths are absolutely not cooking apples. The key element of cooking apples is that they do not keep their shape when cooked, they break down.
@@PiousMoltar yes they are.
Okay, Wikipedia tells me they are cooking apples. Well they don't fit the British definition!
@@PiousMoltar "The key element of cooking apples is that they do not keep their shape when cooked, they break down."
That depends on the variety of apple, it's not a defining characteristic.
@@PiousMoltar they certainly don't! Bramley apples are what we call cooking apples because they're too tart to eat but they are full of flavour when cooking
Wonderful. As an American, I thank you for crediting us a little and then making that fabulous pie. I am going to try your recipe.
A few more things about the dish, it uses the British spelling "centre" instead of "center," and also (I could be wrong here, because I'm not exactly a pastry chef) I've only ever heard the term "shortcrust pastry" from UK sources. Over here I genuinely think it would simply be called "pie crust," as that is the only way I have ever heard it referenced, and because of the relative rarity of other pastries that would use it like tarts in the states.
Edit: Oh, and also, yes you are correct that we would use desert apples and not cooking apples, although I believe those do exist here for certain uses.
I always used a mixed collection of apples, half cooking for the tartness and toothy texture, half "desert" for sweetness and also soft texture.
That pie looks amazing, inside and out. From an American point of view, looks like you nailed it. I cannot wait to try your two style of crusts method. My mother will be blown away!!
The 14th month is actually Octember.
October
My co-workers had plenty of Pi Day jokes in our Slack chat today, lol. I was not expecting a video on the subject here but I enjoyed watching this process! That pie looks amazing. Also, as an American, that opening joke about the UK's "Pie Day" was just perfect 😂
Mr Shrimp, your channel is my new favourite. It’s perfectly imperfect. I say this as a compliment as it’s clear you’re not marching to the beat of anyone else’s drum, just being yourself. And that matters so much in a world full of fake. Thank you. Keep up the good work! 🎉
In the U.S. we sometimes refer to Granny Smith apples as cooking apples, as they are the typically used in recipes due to their tartness and texture.
I would enjoy seeing you try an American "Dutch Apple Pie". It has a crumble topping instead of a top crust. In my opinion it's a superior choice, but that's because I'm not the biggest fan of pie crust. The drawback with the crumble is that it doesn't go with cheddar cheese the way a crust does. Apple Pie with a nice sharp cheddar is beautiful.
We make a similar dish here in the UK, but just call it 'apple crumble'. It's a quicker alternative to a pie and a staple at my mother-in-laws house in late summer/early autumn when all her apple trees are fruiting!
@@twigletz7384 Weirdly we have apple crumble (and peach, and whatever other fruit) in the US too, but we do differentiate between them and Dutch Apple Pie. It might literally just be the shape (typically our pies are round and crumbles are rectangular) or the bottom crust, I'm not sure, but they are effectively the same thing lol
Bramleys are the best cooking apples ever
@@ChroniclerEons when I have typed in apple crumble in search most american recipes use oats in their topping. Not used traditionally in England
@@twigletz7384 We have crumbles also, but they are quite different to the crumble topping on a Dutch Apple Pie.
Saw this video two weeks ago and had a nagging feeling to make such an apple pie myself. Today was the day! followed your video again during my attempt and the result was a great success.
Very tasty would pie again
From this humble American:
If you make it yourself, the best you can; for your family, whomever they may be; and in your home, wherever that is; you've made a true, American Apple Pie.
Excellent pie, Mr. Shrimp! And Happy Pi Day as well!
Except apple pies are British
I have to re-watch this video sometimes just to appreciate that absolutely stunning crust!
I make pastry the way my mum taught me many years ago - 2 x self raising flour, 1 x lard, a good pinch of salt and just enough stone cold water, and combine with a steak fork to leave flakes of fat. I only ever use Bramley Seedlings (I have a tree) and I'm not a fan of cinnamon so I leave that out. I have made rough puff in the past, but have never tried making an apple pie lid with it. I have to admit, it looked lovely.
From what I understand, using lard is great for stiffer pastry like you need when making pasties (or the bottom crust), otherwise half and half is best for laminated as the 2 fats cook/melt at different rates enhancing the layers. However, I do enjoy his simplistic approach to cooking which I find better than some professional
@@alia9087 Lard makes a very "short" crumbly pastry (as long as you use the bare minimum of water). By bringing it together with a steak fork, the fat is left in flakes after rolling, and this results in the best, flakiest shortcrust pastry I have ever tasted. I may be biased as this is the pastry my mother made for all of my formative years but I've never heard a word of complaint from anyone who has ever tasted it. If made with plain flour, it does make a stiffer, stronger pastry (ideal for pasties), but using self raising (flour sold with baking powder mixed in for any Americans) helps lift this simple pastry to flaky, crumbly deliciousness. When I make rough puff I' use the exact same recipe Mike used here, there's no substitute for the flavour of butter, or the steam it produces in puff.
One other difference - here “corn flour” generally refers to ground whole corn, used for tortillas and such, whereas corn starch is starch only the starch and used for thickening.
The very last sentence of the dish uses "centre" instead of "center".
Oh man, I wasn't expecting to laugh so hard at, "the third of Dodecember"
Thanks for the much needed mirth!
This reminded me of my childhood friend. She was caled Angela Cox and everyone called her Cox's Pippin which quickly got shortened to Pippin and then to Pipsy. I am 62 now and she was about three years older than me and I do wonder if she is still called by everyone..."Pipsy"? Just a random thought!!
Lovely. As a fellow pie lover, I couldn't resist clicking on this video to celebrate Pie Day! And what better way to do so than with a classic American apple pie? The sight of that golden, flaky crust and the aroma of cinnamon and baked apples has my mouth watering. I can almost taste that perfect combination of sweet and tart flavors that make apple pie so irresistible. It's no wonder this dessert has become a staple in American culture. Thanks for sharing this delicious celebration with us!
I started making apple pie more regularly in college (my Gram often enlisted my help when I was a kid), mostly because I was homesick. I noticed some key differences between ours…
1) I use shortening in my crusts and a pastry cutter.
2) I don’t use lemon juice, but I have taken to par-cooking the apples for ten minutes in boiling water, then straining and adding my spices (sugar, cinnamon, nutmeg, with flour to help bind it and salt to draw out flavor).
3) I don’t know if you have an analog to Granny Smith apples across the pond, but that’s what I’ve been using. And yes, remove as much skin as you can, otherwise it’s like biting into a bowstring.
4) I wrap the edges with tinfoil to keep it from browning too much. Other than that, no special treatment to the crust.
For me, I think the main difference is that I make it just like Gram used to… nothing overly fancy, just a homemade apple pie.
Granny Smiths are Australian in origin, & we do have them in Britain.
@@DickHolman , all right, thank you. I'm not an expert on apples by any stretch of the imagination.
Granny Smiths are a common eating apple in the UK, but they've lost popularity compared to newer crossed varieties
We don't have "cooking apples" at the grocery store. But certain varieties of apples are considered better for cooking.
Just in time, and what a coincidence that my folks are making an apple pie for today too!
I was feeling stressed. Watched your video and now I feel ok again. Thank you, you're wonderful.
Always cooks the apples in a saucepan for a bit before putting into the pie, makes them softer and I guess the extra heat helps cook the base of the pie. Also if too many apples have been cooked they can be used to go with pork as an apple sauce. Edit: also adding a couple of cloves to the apples while in the saucepan means less spice needed.
I love the slight crispness in apple pie though!
This is why we use cooking apples: they collapse into a purée type consistency
That looks like a great pie, love that crunch, and it's a very interesting recipe. As a pie maker myself I did note a few interesting differences between your apple pie and at least my recipe for a traditional American apple pie.
One difference being the apple type, I tend to use granny-smith/golden delicious in a three to one ratio respectively. Also I use a "pie crust" dough, it's made a bit differently. I tend to cook my apples down a bit too, which actually makes a wonderful apple-butter esque by product that my family enjoys on toast and the like.
I'll have to try making yours as well, it looks delicious, and that crunch, mmm. I've been watching your channel for a years and do find myself frequently inspired to try new recipes and dishes. If you are at all interested, I would be more than happy to share my recipe here as well.
Yumm! Thanks for the brilliant short / rough puff pastry tips. Would have been a pity to wait til Dodecember for this pie. I’ll be making it this weekend.
Fun fact: the US government, which is the only standard really in the US, is YYYY/MM/DD even though most folks do DD/MM/YYYY.
Also, we do actually do baking by weight in metric in the US quite frequently. You'll see mix mashed recipes with both grams and random US Standard (the adaptation of Imperial Standard) measurements.
Also, we don't understand why there are instructions in the bottom of pie tins either.
Also: Mr Ant, you did an absolutely lovely job baking this pie. I always enjoy your variety of content. Keep it up.
No idea why I called you Ant 😂
I very rarely make fruit pies, but im jonesing for some apple pie now, so off to the supermarket to get the ingredients! That crunchy topping looked so good!
Absolutely adore home made apple pie, just like how you have done it, but I would blind bake & then glue the pastry top with some jam.. the sound of that crust.. OMG I so want some now lol
My great grandfather always said "if you have apple pie you don't need dinner." I think he would have really liked your pie. Very American to serve with ice cream. Nice work sir!
Warm apple pie and vanilla ice cream is called pie á la mode here in the US.
7:55 regarding luck, I always like a quote from an R.A. Salvatore book "luck is simply the advantage a true warrior gains in excuting the correct course of action."
It might just be how it came out on camera but those apples looked more like Gala to me, (although still unusually big but maybe they had a really good season?) the colouration seemed more typical and it looked like the texture was more powdery than crisp.
As a kid, when my mum made pie, my favourite thing was always getting to use the pastry scraps to make jam tarts. I remember a couple of unsuccessful attempts to make biscuits, no one ever bothered to tell me that sweet shortcrust was a thing.
That recipe does look wonderful, but I think I'd be tempted to replace about 1/3 of the apples with pears and maybe add a splash of brandy. I guess then it wouldn't be apple pie anymore however.
Gala is a bit more yellow inside than these, and with a tendency to go wooly. These were most like Pink Lady, just not pink. Braeburn, to me, usually seems a pretty hard little apple but these were more softly crisp
@@AtomicShrimp I too thought they might be Gala but equally they could be Kanzi which is a cross between Braeburn & Gala. They made a nice pie by the look of it.
They're not in season right now so they were probably just old.
@@SierraNovemberKilo Kanzi apples are delicious! Didn't know they were a cross between those two. I don't think we have Braeburn in Australia - to me they looked like pink lady.
@@AtomicShrimp could they be worcesters?
Thanks for sharing your lovely pie with us!! I think the decorations are very nice, indeed. You always share such nice things with us. I hope everyone is doing well and having a great day!
I'm so glad this was suggested to me. Absolutely delightful video! As an American I'd guess the pie pan you bought says "made in China" somewhere on it. 🤣 Much warm love from Texas. Cheers! Xx
My wife and I also made apple pie today! It was our first attempt and it turned out pretty good! We love your content, especially the cooking and budget challenges! Please keep up the good work! 😁😁
i have a pi obsessed friend (she's memorizing/training for a competition), gonna send this to her and make her happy
As for inaccuracies I noticed on my own: Authentic American pie filling makes the sugar a half-and-half mix of white and brown sugars, rarely uses nutmeg (which is a damn shame, if you ask me), and never includes allspice. It's also usually allowed to sit on the counter for a few minutes to an hour, to let the sugars draw moisture out of the apples and turn into more of a glaze than a powder mixture, before the filling is put into the pie.
Oh, yeah, and "brush with milk." We Americans prefer egg-brushed, too.
And we add some lemon juice (or other acid) directly into the pie filling itself, because that actually helps keep the bottom crust from coming out as soggy.
Might you consider doing a rice pudding make-and-taste video to add to your pudding series? Lots of questions to ask. Best made in oven or on the hob? Best with only milk or add cream too? Eat the skin or don't eat the skin? Best taste if it's hot or cold? Which are the nicest toppings? Jam, sultanas, cinnamon, syrup, chocolate buttons, brandy snaps... I don't know... any inspiration. :)
7:45 There is a saying, usually attributed to golfer Gary Player but in existence well before his time, that goes "The harder I practice, the luckier I get".
I love this, thank you for calling out the Britishized apple pie, I enjoyed quite a laugh from it.
interesting take on it. As others have pointed out, we typically use granny smith apples. The crust is not sweet either (for an amazing pie dough vodka is used!). On a side note, our butter comes in sticks and is segmented out by tablespoon sizes. Even more side note, the shape of the stick of butter is different if you are on eastern US or western US and sometimes in the middle you can find both.
A clarification for anyone wondering - vodka (as opposed to water) prevents gluten from developing in the crust. Gluten build-up results in a tough crust, so obviously you want to avoid that, and for those of use that aren't much good at developing a nice crust without overworking it, it works brilliantly. It also entirely evaporates in the oven (at a lower temperature than water), so it also doesn't end up tasting alcoholic or anything.
Happy Pi/pie day everyone! 🥧 🍎
Belated Happy Pi Day to you, too! 🥧🍎
Where I'm from we used to use Gravenstein apples...from Sebastopol CA. Wonderful apple for baking...a bit tart...not very pretty when harvested off the tree...but great for apple pie or fritters.
But your version looks absolutely fantastic. The crust even sounds good when you cut into it. Thank you for sharing!🎉😊
In Germany the "Holsteiner Cox" is an older variety that's very well suited for cooking and baking, sweet and juicy.
your videos are very comforting
my understanding of what a "cooking apple" is is something like a granny smith, or other similar varieties that are more tart and astringent than many people would want to eat raw, but they are commonly used in apple pies and such. however, i've pretty much never heard the actual term "cooking apple" used in the US, only really in UK-based media, so the term itself might be a giveaway (unless it's a regional thing and calling them "cooking apples" is common in other parts of the US)
Granny Smith is an eating apple in the UK, though I think tastes may be shifting towards sweeter varieties. Personally I much prefer a crisp and slightly tart apple for eating that the sweet, soft varieties.
Granny Smith apples are probably my favourite apples to eat raw. When they're just right they're the perfect combination of tart and sweet.
Granny Smiths are my favorite raw apple, but yes my mom and grandma always called them "baking apples", and I wasn't supposed to eat them plain. Never stopped me though.
I think a cooking apple is one that is cooked for making apple sauce rather than pies or baked treats. I have 2 apple trees that grow the most delicious apples for snacking on, but if you try to make a pie with them you will end up with a pan full of applesauce. Delicious applesauce though!
I'm in the US, my family eats granny smiths raw sometimes, but they are definitely at least one of the apples in a great apple pie and great for cooking in general.
It really doesnt matter what you do, it always calms me. I wish i had some percentage of your calmness
i feel like an American recipe would probably not even bother to have metric at all 😭
I learn so many great cooking and baking tips and tricks from you. Thanks for helping me up my baking game. You’re the best!
I can't wait for the 3rd of Dodecember, when I'll celebrate with every sort of British Pie I can think of.
Dodapple pie, dodapricot pie.... :)
I love a big slice of Trembletts Pie personally
Love it. My family loves your content "all of it" Please keep it up.
Also as a dad your cooking and foraging has helped my kids understand how food is made at home. And places it comes from.
We live in the north very cold most of the time. The only apples here that we get are tart. But with markets we can get other apples. Yet as a person that tries to use what you can get we dry or freeze or freeze dry things. Now the energy to freeze dry is up to debate. But if you have it use it!
Also comersial eggs in us white and the protective layer is washed off for " industrial reasons? So then refrigerator is needed or they turn bad In 12 hours. Brown eggs are $3 more then the regular of $4 of white. With the same prosses . It dumb and yet well . .. dot dot ect lazy? people. Need to fridge the eggs or the grow bacteria fast.
And my" phone" is yelling at me now.
Dodecember is my favourite month now
My mom always used a variety of apples. Then you get a nice contrast in the pie between the tart firm apples and the softer sweet ones.
Eat only 3.14% of the pie! Ps I think it’s time you did a video using shrimp to do justice to the channel name!🤣
And speak some pie, proto indo european
Or leave only 3.14% of the pie!!
360 degrees = 2*Pi radians, so he should eat exactly half the pie for a full Pi day.
@@ferrumignis tau!
We've never used a tub while washing up (me or when I lived with my parents), however from what I understand it was a bit more of an old time thing where sinks were big and took ages to fill. Also apparently the water stays warmer for much longer, less of an issue now that everywhere pretty much has unlimited hot water on tap. When I wash up, I generally just rinse everything first without soap, then fill the sink up and wash again. That way the water never gets contaminated.
The most obvious hint for me is probably that the metric measurements are given first and the imperial measurements in brackets.
American recipes very often don't even have pounds and ounces, instead they have "cups" (whatever they are).
@@ferrumignis true but even then I'd expect cups before mL😅
What makes this video is your breathy 'that is a *very fine pie*. Made me smile. Great video!
Those apples look suspiciously like "Pink Lady" variety of apple which my mum regularly eats! The thing is the "Pink Lady's" she's been eating recently are NOT in fact "Pink Lady's" as they're a lot smaller and not as crispy as they normally would be. So I'm wondering if somewhere along the line the "Pink Lady's" and "Braeburn" varieties have been mixed up and have become opposites
I agree as found exactly the same thing here. Although found some fancy different apples in MnS lately which are awesome. Yellow ones that taste like old fashioned apples. forget the name in particular were good.
The texture was a lot like pink lady, but these were not the characteristic pink of that variety
My fave apple where maccy reds don't see them often in uk now as there a canadian variety
I thought Pink Lady is a copyright or trademark, so I am surprised they would be another variety. Unless the Pink Lady company sells various varieties...
Ah, from Wikipedia: "Cripps Pink is a cultivar of apple. It is one of several cultivars sold under the trade mark name Pink Lady."
So there you go, not all Pink Ladies are the same!
I've never had this kind of apple pie, but yours looked gorgeous, wow that crust!
I cant wait for the European pi day! I always make my signature Dodo meat pie which I sometimes make on 30th February too.
February 30 th ? 😆🤗😁
🤣🤣🤣
'Merican here. I love how deeply you love pie. Always interesting stuff here. Thanks, Mr. Shrimp
I am Canadian, so our apple pie is very similar. I come from the Maritimes, and there is a saying, "Apple pie without cheese is like a kiss without the squeeze." They either put a thin layer of cheddar on the bottom crust before the filling, or it is served alongside the pie. I do like the crunchy sound of that crust....I'm impressed!
The cheese thing might be a New England thing as well. My grandmother was from Massachusetts.
@Joanne Entwistle it's a thing in the uk too- especially Midlands
Cheese and apples together definitely has a UK tradition to it - for example the ploughman's lunch, which itself is a relatively modern formulation and name, but is based on the kind of food that has been served in pubs and inns for centuries. Cheese, bread, fruit, beer, pickle
@@joanneentwistle7653 It is indeed a New England thing (and Old England as well) however its also a thing in parts of the South, and not unheard of in Michigan, Ohio, and Pennsylvania for sure. Also, we have a Danish friend who also puts cheese on her pie, or on toast with jam.
@@AtomicShrimp My favorite American thing along these lines (or maybe it's just my family lol) is apple pizza. A small round of biscuit dough (~4-5 inch diameter)topped with apples coated in cinnamon sugar, sprinkled with sharp cheddar and baked in the oven. It was always a treat to find out we were having apple pizza for breakfast!
It’s a good day when Atomic Shrimp uploads!!
I don't think you use as much water if u use a washing up bowl.
I agree - when people make arguments about dishwashers being more efficient than hand washing, it turns out the hand washing method they are usually comparing it to, comprises washing things under a continuous stream of running hot water, squirting washing up liquid onto every item - which of course is hugely wasteful
Great video. Happy pi day.
One extra step I take is to macerate the fruit -- mix with the seasonings, leave for about an hour, drain off the liquid, reduce to half its volume, add to the fruit now in the dish. The flavor is wonderful, worth the extra step. I also use much less sugar than your recipe. Apples: Granny Smith and maybe a crisp apple, honeycrisp, jonacrisp, there are several crisps.
You made a terrific pie. And I like a slice of sharp cheddar with it. But a lot of people like vanilla ice cream.
I've never thought to cook down that liquid from the apples, I'll have to try that next time!
Thank you for taking the time to celebrate American Pi Day as it is a holiday near and dear to my heart. It's the cholesterol, you see. Anyway, I look forward to your video for international Pi Day in Dodecember as well international Iomar day that celebrates the beloved Nintendo character.
I was so mad that you didn't center the Pi Day Pie title, and then was immediately reality checked after the end of the jingle.
I'm an American and a math teacher, so I appreciate you making a video just for me. I don't really care for apple pie, though, but I chalk that up to my American apple pie experience largely being pre-made pie filling tipped into a pre-made crust.
Baking is just maths with a spoon. Time to have a go at making a real pie. :)
That looks fkin great!. I salivated when you donked the ice cream and then crunched the spoon into the crust, I was there for a moment!
That really is a very fine pie!
Canadian here, but this is pretty much the very kind of pie my American grandmother would make when I was a kid. The only difference is that she tended to use lard in the crust rather than butter if she had the choice. There were possibly cloves in the filling as well.
The "American Apple Pie" dish also uses the word "centre" which is not how we spell it here in the states.
I believe they spell it that way still in Canada, which is definitely part of America.
@@captbloodbeard That's true on a technicality, but the "American apple pie" is closely associated with July 4th and thus the USA. That's because it was introduced from English and Dutch immigrants to the original 13 colonies.
@@NickCombs Since when is Apple Pie closely associated with the Fourth of July? Not trying to start an argument, but that's an association I've failed to pick up on in my nearly 40 years of being an American.
@@captbloodbeard That's hard to answer definitively, but I was reading as such from Better Homes & Gardens which has been around a long time.
That's a beautiful pie. This video took me back to my mom's kitchen, watching her make apple pie; your recipe was almost spot on, she didn't use ginger. Thank you. Take care, be well
It’s my birthday today too!
Happy birthday 🥳
HapPi birthday!!
Also, near the center of the dish is the word "centre". (not even going to mention the missing apostrophe at the end of the third paragraph)
I had a minced meat pi-rog according to ISO standard date 2023-03-14 . I am ashamed to admit this was a coincidence.
I wondered if this was coming today!! And I was not disappointed!!! Nice one.
I usually use a mix of Granny Smith and Honey Crisp apples, pre-cooking half of each in order to have some of the filling be soft while the other have still has some bite to them, and use a mix of butter and shortening in the crust. (oh and use ice cold vodka in lieu of water in the crust)
Ooo, pre-cooking half is a wonderful idea, thank you!
dat's a good lookin pie. I'm not even a big pie fan, that serving was just very aesthetically pleasing.
It may need some SAFFRON.
We typically use Granny Smith apples for apple pie in the states! It’s an excellent result too. Highly recommended.