I’ve never been able to, and I have never seen anyone, roll out a pie crust is perfectly round as you have! 🥧😀👍🏼. No pie plate - OMG, who would’ve imagined!!
MY LIFE HAS BEEN FULL FILLED. I HAVE BEEN WAITING FOR SOMEONE LIKE YOU TO SHOW ME THE BEST APPLE PIE. IM DONE LOOKING. THANK YOU AND I CANT WAIT TO TRY MAKING IT.
Even if I don't hear from you for a while, I must tell you how amazing you are and how beautifully you explain your recipes. Cannot wait to try them out and as soon as I do be sure I will inform you. Tku once again. God bless you always
Christine you are a awesome Chef and culinary teacher! I graduated 29 years ago from the French culinary institute and Jacques Pepin was my Dean of Culinary studies, reminds me of Madeline Kamin where she used the ball of her hand to Frazier the dough but your way seems to be easier for the home cook! Bravo Christine👍
I love your savoury recipes, clear way of explaining them and always top results. But I usually shy away from desserts and leave that to my French wife (who makes phenomenal chocolate cake and chocolate mousse!) But a friend gave us a ton of apples so I had to try this. By meticulously following your pastry making instructions, it turned out perfect! Apple pie like my great aunt used to make when I was a kid! Thank you.
Thank you .This is so fantastic to hear. I love that you tried my pie technique, even though it is your ( French ) wife's domain, and had excellent results.
I would love to be at your house and eating your cooking. Seeing you making and cooking that apple pie reminds me of being stationed at the formerly Norton AFB in California where I worked part time in the food service facility and I loved raiding the pastry room where all the pastries was kept. All that the airmen didn't eat, the mice and myself ate and I apple pie, or almost any pie. The dough on your pie is so perfect and the ingredients are perfect also and would have me ready to taste them before the pie was cooked. I have not cooked any pastry since moving back to Arkansas, but still remember the food which I ate at many air bases around the country and the best was at McChord AFB in Tacoma, Washington. I use to fly up there on the days when they was having Chicken Cordone Bleu because theirs was the best I had eaten anywhere. Keep up the fine work in your kitchen and I hope you have a great new week.
I just made your pie dough on a blueberry pie only because that's the fruit I had on hand. Even as a novice baker, it was easy to do your method, and it turned out perfect!!! Thanks for sharing this.
Oh yea I can smell it all the way here :) Yum!!! I have to make this!! I bought a mixer recently to make better pizza dough but something tells me I will be doing more baking LOL. Hey Christine, I got one for you, Since us Greeks love lemon so much why not show us your take of a lemon meringue pie :)
Hi Christine....wowser that's some pie....I don't make pies very often and when I did my hubby used to call it "one of those round things".... I'm sure he would have absolutely loved this one. He passed after 45 years together 3 years ago. Stay safe. and thank you for this recipe and demo.
Love what I've seen here but since you weren't able to cut into the pie I have a question. I prefer a pie where you cut the apples thin as you did, but when the apples bake down there is usually a large gap between the top crust and filling. Have you been able to avoid that? Can you precook the apples and mound them higher? Maybe I'll just play around and see what happens. Anyway, love your crust techniques. Will try this holiday season.
Actually when i watch it.i make a an apple pie it looks delicious and now its smells in the oven! I follow your procedure but only i used a all purpose flour i have no pastry flour but its work.Thank you for sharing Miss Cristine... God Bless You!
I am so glad that I found you on UA-cam! Your recipes look incredible. I'm glad try this out and when I do I will let you know how it turned out. I'm from Louisiana BTW! ,♥️♥️♥️
@@ChristineCushing I haven't yet but when I do I will let you know how it turned out and the reactions that I receive. If it turns out just a a 1/2 as good as yours it I will be happy! 🌷🌷🌷
What you would look for the in the U.K. then is a combo of plain flour ( what we call all purpose) and soft flour ( pastry flour ). If you cannot find a soft flour to blend with your plain, just use entirely plain flour . It will still work. The soft - pastry flour- just has less protein from a softer wheat so it will become more tender and flaky when combined with the butter. It was a mouthful, but I hope this helps and that you try it. You will really love the texture.
Hi Christine it looks delicioso my apple tree is full of juicy apples I'm making it right now i hope it comes out just is good is yours thank you for sharing your wonderful recipe.
I love apple pies..but I'm never satisfied, coz I'm hopeless in baking, but I tried this one as your technique looked intriguonly and ..OMG!!!! Christine!!!! you were right! it's the best apple pie I have ever eaten (and made :) thank you!!!!!! HEAVEN....
Gosia Watkins 👏👏👏👏so glad you made it with great success! Isn’t it just ridiculous ? Thanks for posting your results and hope you try many more of my recipes.
@@ChristineCushing yes Christine! It's ridiculous! It's super easy to make (you were right again :) and i have fun in making it haha! I like you channel from first sight, recommend my friends. You explain everything so clearly that it's a pure pleasure to follow your instructions, thanks 🤗
Thank you! I have tried some of your tekniks and recipes. And even if I don't do as good job as you, it still race the bar significantly on my cooking. Thank you so much. Could you consider doing a video on how to make regular food pies? Love from sweden
Thank you for your great comments! I 'm so glad that I've been able to help you raise your culinary game. I will make a note of your suggestion and add it to the requests. See you in the kitchen.
Fantastico! The superb crust n apple filling is like strawberries n cream . First time my kids prefer a dessert to a savoury dish . Best item on the dinner table tonight . Appreciate the sharing 👍Tku so much :)
Thanks for watching. This apple pie is always ascended on by anyone within fork distance, the minute I serve it. It really does give you an incredible texture in the pastry.
Hola Cristina. I just found your chanel. I usually do Alton Brown's super apple pie recipe. But I will try your take on the crust since it looks amazing. I use as many type of apples I can find in the grocery store. Thanks
Eduardo Martinez Garcías ! So glad you found my channel and hope you try my apple pie. It is quite different and super flaky . Mmm I feel like making one right now. See you in the kitchen
Thanks for your question. With the particular pastry and shaping method it's best to use raw apples. It's important to have a firm apple and cut it small enough so that both the pastry and apples cook at the same time. You could cut them larger cook slightly and cool. Then use pie dish and fill with more apples so that the filling will not completely disintegrate by the time the pastry cooks. I have not tested that method with this particular crust , just to be clear. I hope this helps and that you try my method.
I have never seen a pie made that way. But I have absolutely no doubt it's a wonderful pie. You filmed this in Oct 17th 2017, so I honestly haven't A clue if you even see posts now. I cannot wait to make this for Thanksgiving!! I LOVE pumpkin pie but even the smallest slice makes me violently sick. So, maybe another suggestion for a pie for Thanksgiving???
So, 19 idiots dislike this video! Just how miserable are you in your life to thumb down a COOKING VIDEO?? Christine, THANK YOU for taking the time to share your skills! Most sane people really appreciate your work!
haha...Thank you Silvana. It does seem that people can even dislike an apple pie.. Crazy! Many thanks for your support and hope you try my pastry method for apple pie. See you in the kitchen
I kept waiting for that hour to pass (paused camera) then return shot showing what a piece looked like on a plate, and then someone putting a fork into it and trying a bite haha But great job of explaining everything, thanks for taking the time to make and share the video!
Hi Christine, I hope you are still checking comments given here. I love the idea of an apple pie made on a baking sheet, not in a pie dish. It would be so much easier to cut into slices and serve. I am going to give this a go soon. I am wondering if in the future you might consider giving ingredient measurements in weight? Like how many grams of flour instead of cup or ml. It is so much more accurate measuring in weight terms rather than cups.
Yes, I am still answering questions , wherever I can. I will be posting weights in the future for my baking recipes. Since most people don't have scales , I was always using volume . I hope you try this pie as its my all time favourite.
@@ChristineCushing Hi Christine, greetings from Hong Kong. I did make it over the weekend and it was my most successful apple pie to date! Thanks for sharing with us your innovative way of making the pastry!
I am going to try this crust, How do you store this pie after its baked without a pie plate lol ? For my pie I would use granny smith apples I like them best. Your crust looks fab! I've used Crisco in my crusts and its always a mess, especially those sticks the crust crumbles and tear every time, maddening!
Ha. Yes, we generally don't store this pie for too long. I hope you try the butter only . I'm not a fan of vegetable shortening but I wanted to give you a recipe with a tender texture . That is the reason I suggest using a bit of pastry flour to make it more tender. This pastry is really great to handle. Let me know how it works for you. If you use granny smiths, I might suggest cutting them a bit chunkier because they are softer than a super firm apple I am using here. I hope this helps.
The pastry will shrink a bit but to prevent too much , you want to avoid touching it with hands too much , as I explained in video. Also making sure you rest the dough for 1 hour before rolling and then as a extra precaution once you roll it out you just place on a tray in the freezer for 15 minutes to relax again before you assemble it. Please try again and see how that works.
Christine - help. A store near me has every flour that Bob’s Red Mill makes except - pastry flour. So, how is “pastry” flour different from “cake” flour. - the mill- or the protein count?? Will using “unbleached” flour give me the same reduced protein count as what you term “pastry flour” so that I can get your results. Or, what brand pastry flour do you purchase? Thanks much.
Yes Bob’s Red Mill is great brand. Pastry is pretty much cake flour. It’s a long story but that’s the one you are looking for with lower protein count than all purpose. Somewhere in the 8-9 % protein is ideal. Blended with the ap flour makes the ideal pastry. Good luck ! 😀
@@ChristineCushing Thank you for your reply. I will try your recipe. By the way, some time ago I read a long, tedious but informative study done by a midwestern university. that stated the following: Pillsbury Unbleached is a consistent 9.5 protein count throughout the country . Gold Medal Unbleached is anywhere from 9. something (don't remember now) to -12.5, depending on time of year and where you buy it. Shocked, I called both companies. And yes, both companies confirmed these results. I also called King Arthur - their protein count is a consistent 12.5. At this point I cannot remember if King Arthur was in the study. But I distinctly remember calling them and they quickly confirmed that their protein count is a 12.5. I asked you about "pastry flour" because I rarely see this term in stores any more . I remember buying a bag of "pastry flour" a long time ago and getting mushy results so I never used it again. At another time, I made a cake from King Arthur's web site using their flour. It was dry. Anyway, now I only used Pillsbury because if things go wrong, at least I know it was not because of the protein count. Thank you for your quick reply, I will try your recipe next time I make a pie. It makes sense that the bottom will stay crispy because of the contact with direct heat. I tried this using Helen Rennie's recipe and it worked. So thanks again. Lastly, I have resolved to not buy another cookbook unless the flour measurements are given in grams! That is another topic altogether that is also very frustrating. ;
I totally agree . This is a killer apple pie. We were running out of time and made the decision not to wait to cut it. Bad call.. I'm trying to see if we can insert a few new shots of a slice. Stay tune...and thanks for watching
I would LOVE to be able to sit with you in your kitchen and be at your dinner table to always sample your food. My tablet so I can write down all recipes. You have your fathers recipes... I'd have yours.
Helen Grant pastry flour is what in North America we refer to a softer wheat flour . It is ideal for pastry , some cakes as it contains less protein therefore less gluten making a more tender crust. I hope this helps
Thanks for watching . Cake /pastry flour is not the same as self raising flour. Self raising generally has some kind of leavener + salt( baking powder ) . I would not use that in apple pie. Cake / pastry flour is a softer wheat , so less protein, less gluten development for a more delicate crust. I really love the combination of all purpose and cake and pastry for the best crust. All purpose will also work on its own, you just won't have the ultimate texture i am after. I hope this LOOONG explanation helps..LOL
@@ChristineCushing Thank you for taking the time to explain this. All purpose flour in my country is called plain flour. The other is self raising. I have never seen or heard of cake/pastry flour and I am wondering what it might otherwise be referred to here? Would a gluten free flour work ?
@@lawfulcannabis4370 Yes, the variations in flour are perplexing around the world. So definitely don't use gluten free, but you could try to mix plain flour ( what we call all purpose) and add some 00 Italian flour used for pasta or pizza. When I had to bake something in Europe I always looked at the % protein , as that's the best indicator of how flour will react. For example in the nutritional panel for 100 gm you are looking for a lower % protein - around 8-10 % . This little addition to your pie crust gives it a more delicate, crisp texture. You can always just use the plain flour but add 10 % more butter instead. I hope this helps.
@@ChristineCushing thank you. Very helpful and insightful. Its quite perplexing this issue of flour across the world isnt it? I read the other day of a woman with gluten intolerance from my country who spent time travelling across France and found that she was able to quite happily eat her way through french pastry and baguettes without the slightest trouble whatsoever. It turns out that the flour there is much more friendly to the gut. I cant recall if it was due to the low gluten content or some other factor. She now imports flour from france for her baking!
Wow, what a great recipe and video - however, it was sweet torture...why didn't we get to see you cut into it after an hour and taste a bite?????????? A satisfying ending would have made the video so much better and ME - so much happier!!
I KNOW! I can't event tell you how sick I am about not cutting this baby open. It was too hot and had to keep shooting and totally forgot to shoot it later. Sigh. It is such a great recipe so I hope you try it and accept my apologies for the teasing..
my mother was pragmatic. if she found a better recipe she would change to it. her apple pie was the best and beat all others by a country mile. her pasty was flour, eggs and butter. she always pre-stewed the granny smith apples (stirring them regularly with a fork to "fluff" them up) with cloves and raw sugar before putting them into the pastry dish. then you served the apple pie with cream
Love the idea you used parchment on a larger than a regular pie plate
Your methods are right in line with how I do things. Honestly didn’t know what that scraper was for until now! Can’t wait til I make a pie again.
Fantastic ! The scraper is so critical in the pastry kitchen
Here in South Africa apples is king and apple pie is a super awesome treat.
I’ve never been able to, and I have never seen anyone, roll out a pie crust is perfectly round as you have! 🥧😀👍🏼. No pie plate - OMG, who would’ve imagined!!
Mari Anne Souza thank you ! It is really a unique pie that people really ask me to make all the time. Thank you for watching
Yes! I marveled at it, too! She is pro!
MY LIFE HAS BEEN FULL FILLED. I HAVE BEEN WAITING FOR SOMEONE LIKE YOU TO SHOW ME THE BEST APPLE PIE. IM DONE LOOKING. THANK YOU AND I CANT WAIT TO TRY MAKING IT.
lovetina2010 I totally agree; your search is over. Please let me know how it turns out . Thank you
Even if I don't hear from you for a while, I must tell you how amazing you are and how beautifully you explain your recipes. Cannot wait to try them out and as soon as I do be sure I will inform you. Tku once again. God bless you always
Christine you are a awesome Chef and culinary teacher! I graduated 29 years ago from the French culinary institute and Jacques Pepin was my Dean of Culinary studies, reminds me of Madeline Kamin where she used the ball of her hand to Frazier the dough but your way seems to be easier for the home cook! Bravo Christine👍
Jim Burns thank you. It is a really practical technique that always yields great results ! Thanks for your kind words
I love your savoury recipes, clear way of explaining them and always top results. But I usually shy away from desserts and leave that to my French wife (who makes phenomenal chocolate cake and chocolate mousse!) But a friend gave us a ton of apples so I had to try this. By meticulously following your pastry making instructions, it turned out perfect! Apple pie like my great aunt used to make when I was a kid! Thank you.
Thank you .This is so fantastic to hear. I love that you tried my pie technique, even though it is your ( French ) wife's domain, and had excellent results.
Christine i ended up making 2 they came out so good. I really like your method for the pie crust, flaky just the way i like it thank you.
Blanca Wyatt that is so great ! I love the flaky pastry also
That looks like a pie I'd love to make. Love you videos, full of positive encouragement. 🤗
wow !! I never saw a pie made without the pie dish... I will definitely try this. Thanks
Judy Corbutt thank you ! Please share your results . I’m sure you will love it. Thanks for watching
Best pie I've seen.. I know it tastes Heavenly..
Thank you ! It is pretty special
Christine your adorable! I love how you explain details! Thank you so very much!
I would love to be at your house and eating your cooking. Seeing you making and cooking that apple pie reminds me of being stationed at the formerly Norton AFB in California where I worked part time in the food service facility and I loved raiding the pastry room where all the pastries was kept. All that the airmen didn't eat, the mice and myself ate and I apple pie, or almost any pie.
The dough on your pie is so perfect and the ingredients are perfect also and would have me ready to taste them before the pie was cooked. I have not cooked any pastry since moving back to Arkansas, but still remember the food which I ate at many air bases around the country and the best was at McChord AFB in Tacoma, Washington. I use to fly up there on the days when they was having Chicken Cordone Bleu because theirs was the best I had eaten anywhere. Keep up the fine work in your kitchen and I hope you have a great new week.
I just made your pie dough on a blueberry pie only because that's the fruit I had on hand. Even as a novice baker, it was easy to do your method, and it turned out perfect!!! Thanks for sharing this.
That is so amazing. I have worked hard on this technique to make it easier for novice bakers , especially. You may be a natural. Enjoy !
Oh yea I can smell it all the way here :) Yum!!! I have to make this!! I bought a mixer recently to make better pizza dough but something tells me I will be doing more baking LOL. Hey Christine, I got one for you, Since us Greeks love lemon so much why not show us your take of a lemon meringue pie :)
I followed your directions, my family love it, thanks so much
Fantastic ! Be safe ...
Hi Christine....wowser that's some pie....I don't make pies very often and when I did my hubby used to call it "one of those round things".... I'm sure he would have absolutely loved this one. He passed after 45 years together 3 years ago. Stay safe. and thank you for this recipe and demo.
I made your galaktobouriko recently best ever recipe, will try this one out very soon. Thank you
Yes !! You will love this method of making pastry. Thank you
That looks scrumptious
It is really a phenomenal pie to enjoy. Thank you
Love what I've seen here but since you weren't able to cut into the pie I have a question. I prefer a pie where you cut the apples thin as you did, but when the apples bake down there is usually a large gap between the top crust and filling. Have you been able to avoid that? Can you precook the apples and mound them higher? Maybe I'll just play around and see what happens. Anyway, love your crust techniques. Will try this holiday season.
Actually when i watch it.i make a an apple pie it looks delicious and now its smells in the oven!
I follow your procedure but only i used a all purpose flour i have no pastry flour but its work.Thank you for sharing Miss Cristine...
God Bless You!
Hi Christine,That Pie looks amazing. I'm not a baker but this truly inspires me to give it a try it.
Thank you !. I really hope you try it.
I am going to follow ur way how to cook ur apple pie recipe. Thanks
I am so glad that I found you on UA-cam! Your recipes look incredible. I'm glad try this out and when I do I will let you know how it turned out. I'm from Louisiana BTW! ,♥️♥️♥️
Thank you ! Have you tried the apple pie yet ? I have made it for a birthday cake already this fall.
@@ChristineCushing I haven't yet but when I do I will let you know how it turned out and the reactions that I receive. If it turns out just a a 1/2 as good as yours it I will be happy! 🌷🌷🌷
Im in the UK. I have never heard of pastry flour so will have to look it up because i love the look of your pie n wanna make it. Yum
What you would look for the in the U.K. then is a combo of plain flour ( what we call all purpose) and soft flour ( pastry flour ). If you cannot find a soft flour to blend with your plain, just use entirely plain flour . It will still work. The soft - pastry flour- just has less protein from a softer wheat so it will become more tender and flaky when combined with the butter. It was a mouthful, but I hope this helps and that you try it. You will really love the texture.
MyFavouriteFoods ChristineCushing , thank you for the tips 💕
she reminds me of a school teacher. Ms. Cushing.
Brilliant!
Thank you !
Btw I make my crust like this now. You are an excellent chef!
Hi Christine it looks delicioso my apple tree is full of juicy apples I'm making it right now i hope it comes out just is good is yours thank you for sharing your wonderful recipe.
Blanca Wyatt wow ! If I had an apple tree I would be making this pie all the time. Let me know how it worked out
my name is Alicia and i just seen you making a pie crust it look so so good i am going to try your recipe oh can i freeze my pie doug
Amazing ! I just saw your note. Thank you
I love apple pies..but I'm never satisfied, coz I'm hopeless in baking, but I tried this one as your technique looked intriguonly and ..OMG!!!! Christine!!!! you were right! it's the best apple pie I have ever eaten (and made :)
thank you!!!!!! HEAVEN....
Gosia Watkins 👏👏👏👏so glad you made it with great success! Isn’t it just ridiculous ? Thanks for posting your results and hope you try many more of my recipes.
@@ChristineCushing yes Christine! It's ridiculous! It's super easy to make (you were right again :) and i have fun in making it haha! I like you channel from first sight, recommend my friends. You explain everything so clearly that it's a pure pleasure to follow your instructions, thanks 🤗
BEAUTIFUL, THANK YOU
Love your presentation, please continue with LOVE
fantastic, always love more apple then dough, this looks perfect!
Thanks Luke. You have to try it. The apples are truly the star , not too sweet and the pastry is so crisp .
Looks like a great pie
Thank you! I have tried some of your tekniks and recipes. And even if I don't do as good job as you, it still race the bar significantly on my cooking. Thank you so much.
Could you consider doing a video on how to make regular food pies?
Love from sweden
Thank you for your great comments! I 'm so glad that I've been able to help you raise your culinary game. I will make a note of your suggestion and add it to the requests. See you in the kitchen.
@@ChristineCushing Thank you! 😊 🧡
Oh man I'm sure that was good!
I might be able to make one of those!
You have to make it. !
HI CHRISTINE !!!!!!!
That is Amazing! Doesn't the trick with the butter make a perfect crust? Stay tuned for more videos..
Fantastico! The superb crust n apple filling is like strawberries n cream . First time my kids prefer a dessert to a savoury dish . Best item on the dinner table tonight . Appreciate the sharing 👍Tku so much :)
Thank you Anne. I missed your comment before. I'm so glad you loved the apple pie as much as we do.
How to make apple pie
How to make apple pie
I am going to try my husband loves apple pie thanks
Thank you . Please let me know how your husband enjoys it. Thanks for watching
Christine it really looks delicious I will make it thank you, I will let you know how it tunes out.👍🏻🇺🇸♥️
That's great ! I just made it a couple of days ago . Inhaled.
Thank you for your beautiful delicious recipe yum 😋👍🌹
Thank you .
Like cooking in my own kitchen with a best friend!
mary narlock thank you Mary. I love that . That’s the whole point for me: sharing my passion in the kitchen with you .
My taste buds are gaining brain cells, amazing. I've never heard....I won't even...gotta to try this!
Thanks for watching. This apple pie is always ascended on by anyone within fork distance, the minute I serve it. It really does give you an incredible texture in the pastry.
beautiful thanks for sharing !!
My pleasure. Glad you enjoyed it.
@@ChristineCushing I'm sure I'll enjoy it once I try to make it this sunday
I love your teach .Thanks beautiful Miss.
Hola Cristina. I just found your chanel. I usually do Alton Brown's super apple pie recipe. But I will try your take on the crust since it looks amazing. I use as many type of apples I can find in the grocery store. Thanks
Eduardo Martinez Garcías ! So glad you found my channel and hope you try my apple pie. It is quite different and super flaky . Mmm I feel like making one right now. See you in the kitchen
Will try this recipe for sure !!
Let me know how my butter technique works. We love it .
Thanks for sharing,beautiful pie yummy bless you 🤗
I'm so glad you enjoyed it. It is really a fantastic recipe
That is a work of art!
Thank you so much. It really has the most amazing texture and such clean flavour.
Hi Christine if i cant find pastry flower what can i use. I usually make it with fresh pastry dough
Blanca Wyatt if you can’t find pastry flour then I would add a bit more
Butter to create the lightness in the dough. I hope that helps.
it looks great . i do have a Q , would it be better to cook the apple first and then adding to the pie
Thanks for your question. With the particular pastry and shaping method it's best to use raw apples. It's important to have a firm apple and cut it small enough so that both the pastry and apples cook at the same time. You could cut them larger cook slightly and cool. Then use pie dish and fill with more apples so that the filling will not completely disintegrate by the time the pastry cooks. I have not tested that method with this particular crust , just to be clear. I hope this helps and that you try my method.
I have never seen a pie made that way. But I have absolutely no doubt it's a wonderful pie. You filmed this in Oct 17th 2017, so I honestly haven't A clue if you even see posts now. I cannot wait to make this for Thanksgiving!! I LOVE pumpkin pie but even the smallest slice makes me violently sick. So, maybe another suggestion for a pie for Thanksgiving???
In addition to apple , I might try a pear and cranberry open faced pie . That's the first one that pops into my head. Thank you
Bravo its a master piece. Tq
Rohana Ahmad thank you for that !
I love your presentation - - always have.
Thanks so much!
*Your Kitchen is More Organized Than my Life* 😣
It looks like a fancy hat, it looks delicious and smells 😍
Amazing pie.Thank you
Thank you for watching. It is a family favourite.
@AllahuRabbi FH Wow, thank you for that compliment and for watching.
Thank u for sharing this may god bless u ,,,,
Thank you . My pleasure. It's our family favourite.
So, 19 idiots dislike this video! Just how miserable are you in your life to thumb down a COOKING VIDEO?? Christine, THANK YOU for taking the time to share your skills! Most sane people really appreciate your work!
haha...Thank you Silvana. It does seem that people can even dislike an apple pie.. Crazy! Many thanks for your support and hope you try my pastry method for apple pie. See you in the kitchen
@@ChristineCushing Georgia Peach Council pique
I kept waiting for that hour to pass (paused camera) then return shot showing what a piece looked like on a plate, and then someone putting a fork into it and trying a bite haha But great job of explaining everything, thanks for taking the time to make and share the video!
Marcy I here you ! That is why I did a separate video with the reveal. Check it out !
@@ChristineCushing Awesome, thanks! Will look for it :)
Hi Christine, I hope you are still checking comments given here. I love the idea of an apple pie made on a baking sheet, not in a pie dish. It would be so much easier to cut into slices and serve. I am going to give this a go soon. I am wondering if in the future you might consider giving ingredient measurements in weight? Like how many grams of flour instead of cup or ml. It is so much more accurate measuring in weight terms rather than cups.
Yes, I am still answering questions , wherever I can. I will be posting weights in the future for my baking recipes. Since most people don't have scales , I was always using volume . I hope you try this pie as its my all time favourite.
@@ChristineCushing Hi Christine, greetings from Hong Kong. I did make it over the weekend and it was my most successful apple pie to date! Thanks for sharing with us your innovative way of making the pastry!
@@Zimzimhk So great to hear ! glad you tried and loved it. I love Hong Kong and hope you are doing well there.
I am going to try this crust, How do you store this pie after its baked without a pie plate lol ? For my pie I would use granny smith apples I like them best. Your crust looks fab! I've used Crisco in my crusts and its always a mess, especially those sticks the crust crumbles and tear every time, maddening!
Ha. Yes, we generally don't store this pie for too long. I hope you try the butter only . I'm not a fan of vegetable shortening but I wanted to give you a recipe with a tender texture . That is the reason I suggest using a bit of pastry flour to make it more tender. This pastry is really great to handle. Let me know how it works for you. If you use granny smiths, I might suggest cutting them a bit chunkier because they are softer than a super firm apple I am using here. I hope this helps.
Oh, you are good. 💞
Thanks so much !
Fantastic 👏
Thank you !
so nice !
artistsf1 this one is a must try. Thank you for watching
Hello Christine can you help me when i put my pie in the oven my pie crust it shrink need your help
The pastry will shrink a bit but to prevent too much , you want to avoid touching it with hands too much , as I explained in video. Also making sure you rest the dough for 1 hour before rolling and then as a extra precaution once you roll it out you just place on a tray in the freezer for 15 minutes to relax again before you assemble it. Please try again and see how that works.
It looks great and sure it tastes even better. Why didn't you put it in a pie pan?
Is cake flour a sub for the pastry flour? I love your rolling pin.
what do you use to replace the sugar; for diabetics? love your videos
Sweet lady, you are awesome!!!!!
Oh thank you kindly! So glad you enjoyed it.
Christine - help. A store near me has every flour that Bob’s Red Mill makes except - pastry flour. So, how is “pastry” flour different from “cake” flour. - the mill- or the protein count?? Will using “unbleached” flour give me the same reduced protein count as what you term “pastry flour” so that I can get your results. Or, what brand pastry flour do you purchase? Thanks much.
Yes Bob’s Red Mill is great brand. Pastry is pretty much cake flour. It’s a long story but that’s the one you are looking for with lower protein count than all purpose. Somewhere in the 8-9 % protein is ideal. Blended with the ap flour makes the ideal pastry. Good luck ! 😀
@@ChristineCushing Thank you for your reply. I will try your recipe. By the way, some time ago I read a long, tedious but informative study done by a midwestern university. that stated the following:
Pillsbury Unbleached is a consistent 9.5 protein count throughout the country . Gold Medal Unbleached is anywhere from 9. something (don't remember now) to -12.5, depending on time of year and where you buy it. Shocked, I called both companies. And yes, both companies confirmed these results. I also called King Arthur - their protein count is a consistent 12.5. At this point I cannot remember if King Arthur was in the study. But I distinctly remember calling them and they quickly confirmed that their protein count is a 12.5.
I asked you about "pastry flour" because I rarely see this term in stores any more . I remember buying a bag of "pastry flour" a long time ago and getting mushy results so I never used it again. At another time, I made a cake from King Arthur's web site using their flour. It was dry.
Anyway, now I only used Pillsbury because if things go wrong, at least I know it was not because of the protein count.
Thank you for your quick reply, I will try your recipe next time I make a pie. It makes sense that the bottom will stay crispy because of the contact with direct heat. I tried this using Helen Rennie's recipe and it worked. So thanks again.
Lastly, I have resolved to not buy another cookbook unless the flour measurements are given in grams! That is another topic altogether that is also very frustrating.
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it would have been a nice touch to see a slice
I totally agree . This is a killer apple pie. We were running out of time and made the decision not to wait to cut it. Bad call.. I'm trying to see if we can insert a few new shots of a slice. Stay tune...and thanks for watching
Hi Mara
Further to your request I made a small video to show you the inside of my super crispy , flaky apple pie . Check it out now. Thank you
Hi, why do you leave the pie for 1hr can it not be eaten straight from the cooker? Is there a reason? Many thanks.
It needs to cool before you can eat it or all the filling will just run out when you cut it. Thank you
Thanks! 🌹
Thanks for watching
Thanks Lady
My pleasure !
Can wheat flour be used instead of pastry flour
Do you skin the apples because it was not very clear
Yes the apples are peeled. Thank you
Omg thats an apple pie
Thankyou x
I would LOVE to be able to sit with you in your kitchen and be at your dinner table to always sample your food. My tablet so I can write down all recipes. You have your fathers recipes... I'd have yours.
so is it gonna be the same ingredients for the dough if I want to have a deep fried apple pie like the one McD have?
What is pastry flour,
Helen Grant pastry flour is what in North America we refer to a softer wheat flour . It is ideal for pastry , some cakes as it contains less protein therefore less gluten making a more tender crust. I hope this helps
Hi Christine, what if I don't have pastry/cake flour? 🙈
That's a good question. When I don't have pastry flour, i just use a little more butter ( about 2 Tbsp. 25 gm ) I hope this helps.
@@ChristineCushing thanks very much for your reply. 😊
👍
Nice!"" 😳
This pie is a game changer if you love a crisp , light pastry with the sweetness of butter and a filling that is not too sweet ! Thanks for watching
cake flour/pastry flour = self raising flour?
Thanks for watching . Cake /pastry flour is not the same as self raising flour. Self raising generally has some kind of leavener + salt( baking powder ) . I would not use that in apple pie. Cake / pastry flour is a softer wheat , so less protein, less gluten development for a more delicate crust. I really love the combination of all purpose and cake and pastry for the best crust. All purpose will also work on its own, you just won't have the ultimate texture i am after. I hope this LOOONG explanation helps..LOL
@@ChristineCushing Thank you for taking the time to explain this. All purpose flour in my country is called plain flour. The other is self raising. I have never seen or heard of cake/pastry flour and I am wondering what it might otherwise be referred to here? Would a gluten free flour work ?
@@lawfulcannabis4370 Yes, the variations in flour are perplexing around the world. So definitely don't use gluten free, but you could try to mix plain flour ( what we call all purpose) and add some 00 Italian flour used for pasta or pizza. When I had to bake something in Europe I always looked at the % protein , as that's the best indicator of how flour will react. For example in the nutritional panel for 100 gm you are looking for a lower % protein - around 8-10 % . This little addition to your pie crust gives it a more delicate, crisp texture. You can always just use the plain flour but add 10 % more butter instead. I hope this helps.
@@ChristineCushing thank you. Very helpful and insightful. Its quite perplexing this issue of flour across the world isnt it? I read the other day of a woman with gluten intolerance from my country who spent time travelling across France and found that she was able to quite happily eat her way through french pastry and baguettes without the slightest trouble whatsoever. It turns out that the flour there is much more friendly to the gut. I cant recall if it was due to the low gluten content or some other factor. She now imports flour from france for her baking!
Hi. Next time, try freezing the flour before you use it, so all the ingredients are as cold as possible.
Corn starch alone is sweet, you can use even less sugar.
Wow, what a great recipe and video - however, it was sweet torture...why didn't we get to see you cut into it after an hour and taste a bite?????????? A satisfying ending would have made the video so much better and ME - so much happier!!
I KNOW! I can't event tell you how sick I am about not cutting this baby open. It was too hot and had to keep shooting and totally forgot to shoot it later. Sigh. It is such a great recipe so I hope you try it and accept my apologies for the teasing..
This just in!. I made a little video with a new pie so I could cut into it and show you the inside! Please check it out!
3:59 Too bad about the whistling in the background. 11:52 How could you not cut into the pie for us???
that is the fan in my stove. I have a separate video when i cut into the pie. Please check it out.
my mother was pragmatic. if she found a better recipe she would change to it. her apple pie was the best and beat all others by a country mile. her pasty was flour, eggs and butter. she always pre-stewed the granny smith apples (stirring them regularly with a fork to "fluff" them up) with cloves and raw sugar before putting them into the pastry dish. then you served the apple pie with cream
Ohmygosh I don’t have patience. Sorry. Some people just go in and tell you and show you but too much explanation kills me
Ll
Is the measurement in grams or ml?
It is in ml as most home cooks don’t have scales. I hope this helps and that you try it.
What is pastry flour
It is a softer flour with less protein so the pastry is more tender. I hope this helps
What is pastry flour