I Solved Apple Pies Biggest Problem
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- Опубліковано 13 тра 2024
- This sheet pan apple pie is a revelation and 's one of my favorite things I've made...maybe ever.
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INGREDIENTS:
APPLE FILLING:
▪1200g (8 whole) granny smith apples, med-large diced
▪125g (1/2c) brown sugar
▪6g (2 1/2t) cinnamon
▪5g (1t) coarse salt
▪50g (1/3c) corn starch
▪15g (1T) lemon juice
▪A small pinch of fresh grated nutmeg
Toss filling until evenly distributed.
--
STREUSEL TOPPING
▪375g (3c) ap flour
▪225g (1c) brown sugar
▪6g (2 1/2t) cinnamon
▪5g (1t) coarse salt
▪75g (2/3c) chopped pecans
▪230g (2 sticks) unsalted butter, melted
Mix and fluff until combined and broken down into pea sized pebbles.
--
CRUST:
▪300g (2 sticks + 5T) unsalted butter, frozen and grated
▪400g (3 1/3c) AP flour
▪40g (1/4c) sugar
▪6g (1 1/4t) salt
▪130g (1/2c) ice cold water
Add flour, sugar, salt, and grated frozen butter to a food processor and pulse 4-5 times until flour and butter have combined into a coarse gravely texture. Add half the water, then pulse while adding the other half until the water is evenly spread. Dough should still be pebbly at this point, but holds together when you squeeze it.
Transfer dough into a bowl and press it together into a mass of dough. Place the dough onto plastic wrap and enclose the dough, in a plastic wrap rectangle, leaving room on all sides to pound and roll the dough out into a flat rectangular shape of the wrap. Place dough in the fridge for an hour.
Remove from the fridge, unwrap, and allow to sit at room temperature for 15 minutes. Unwrap and transfer to a well floured surface. Roll out into a large rectangle that’s about 15”/38cm x 20”/50cm. It should be larger than a half sheet tray. Roll the dough onto the rolling pin and unroll onto a well buttered half sheet tray, pressing into the corners and crimping the edges.
Dock the bottom of the crust with a fork, then add apples and all of the drippings in the bowl. Spread evenly.
Top evenly with streusel.
Bake in a preheated 375F/190C oven on top of a pizza stone or steel for 45-50.
CHAPTERS:
0:00 Intro and mixing crust
2:49 apple filling
4:02 streusel topping
5:09 taking care of my gut (ad)
6:07 rolling out the pie dough
8:15 building and baking the pie
9:50 let’s eat this thing
#applepie #homemadeapplepie - Навчання та стиль
Freezing the flour beforehand also helps keep the butter separate from it. It's how I make pie dough and it helps tremendously!
Interesting! Does this work for other pastry's too? Would you freeze the flour flat in reusable bags?
Edit: I like substituting a few tablespoons of water for vodka- extra flakiness that way t.I love using vanilla for a little boost of flavour
might as well also freeze the food processor components- DON'T freeze the part with the cord attached (aka the base). a frozen power cord is not fun to deal with. i mean, you **can.** if you're feeling up to it. but probably also isn't good for the motor. so just freeze the bowl, the blade, and the lid.
I make biscuits every morning, 200-300, every morning. I'm able to use a larger measure of buttermilk if I start with refrigerated or frozen flour
@@Krysta1Rose when flour freezes, it behaves just like regular flour so you can stick the whole bag in. We did it to kill any pantry moth larva or anything in the flour hit I noticed it's good for biscuits and pies!
@@strider_hiryu850also freeze the bowl and the beaters when making fresh Whipped Cream. You're welcome 😊
A good addition to the streusel topping is oats. Just replace 1/2 or 1/3 of the flour with oats.
I'm team "Keep oats and raisins out of my apple desserts"
@@Hov_i you have to try apple crumble, I would agree with you in most cases but crumble hits different
@@Hov_iexactly
@@Max_McGamer Plus it makes a huge difference if you use instant oats vs traditional rolled oats. I keep a bag of instant around (or fast cooking or whatever the term is, basically its rolled way thinner than normal) just for stuff like this where the nuttiness of oats and added texture is nice but you dont actually want the big hard flakes of normal oats.
@@Hov_i i love oats in my desserts.
Mother of God. I made this for Thanksgiving tonight and this is seriously the best apple pie dessert I've ever eaten. Better than last year's galette. My entire family said, "so can you make this for Christmas?" Great recipe, Brian!
Thanks! I made it as well and it was prob the best thing I ate today.
I know a lot of people love the apple pie with tons and tons of apples, but I am not one of those people. This version is perfect for me so thank you. I’m all about streusel and a well baked crust.
Same
Amen!
Granny Smith needs your location
I love apples in my apple pie but I wont lie this looks awesome
No it's all about the topping that makes it an apple crumble instead of an apple pie. Apple pies have pie crust on top
That's one of the most common variations of "Apple Pie" we make here in germany. Apfelstreusel-Kuchen. (Streusel is the german name of the buttery-dough that is on top)
He was litterally talking about Streusel the whole time. Only that he pronounced it more like "stroosl" instead of "stroysell". Also in most regions of germany a sweet yeast dough base is used, not necessarily a pie crust.
It's pretty common here in the United States, too. It seems that this is a thing that he discovered recently.
@@meckerhesseausfrankfurt4019 yeh, we borrowed it from German. Not honestly sure why we pronounce it differently though, maybe could be influence from 'strew' which is actually cognate with the 'streu' part of Streusel
Yah in our house we always pronounced it Stue-sell, most Americans pronounce it that way.
Yeah, it's fairly common here in the US also but it isn't a pie.
This is very similar to the German version "Apfelstreuselkuchen". Nailed it!
This was also very similar to the apple pie we have in Finland as well.
Yeah, I was going to say that he didn't solve something, because this solution has been known for centuries by now.
P.S.: For context, I am a big believer of the concept that people can rediscover things, provided it's not available knowledge to them; I firmly doubt he's never seen or heard of this variation of an apple pie.
Germans have the worst names
In Ireland we call it an apple crumble, works great with custard.
I just made this and brought most of it into work, nothing but great reviews from everyone whos tried it! It holds together super well. I cut it up into smaller bars because its such a rich desert.
A bit of feedback for anyone else who tries this recipe.
1) You definitely don't need a food processor to make pie crust! I followed Claire Saffitz's recipe for making it by hand. Obviously its a bit more a pain (homemade pie crust is deceptively hard) but it came out solid. It came out a bit tougher than I would have liked but I bet I just used too much water.
2) If you don't use a pizza stone, put something to catch butter drippings underneath your sheet pan. There's a wicked amount of butter in this recipe and the excess was dripping over the sheet pan and burning at the bottom of the stove. Made for a bit of a smoke show.
3) I used 1200g of thinly sliced McIntosh apples since that's what we picked at the orchard, definitely no complaints on the sweeter taste!
Overall, great recipe! Can definitely see myself making it again.
Can’t say I agree with too many apples in apple pie (I could eat nothing but the filling), but that does look amazing.
My mother made a similar version to this. The apples were grated the same way you grated the butter, but instead of Streusel, she put thinly sliced almonds(store bought) on top with sugar sprinkled slightly over those. One of the most moist apple pies while still having a nice crunchy nutty topping.
That sounds so good 😊
@@DepDawg it was to die for ... my biggest regret is she cant find the recepie anymore for the doe but we assumed it was an Ölteig(translates litteraly into Oildoe :) ) which is made from Quark(Mascapone), flower, vegetable oil, backing powder, salt and milk.
Going to have to try this
Try Alma pita recipe. Sounds similar
As someone who watches a lot of baking videos, I really appreciate the pace of this vid, the humor, the editing, the steps you chose to detail and the steps you chose to leave to the watcher's good sense. Great tutorial for what looks like a great treat.
in germany we do it like that. "Apfel-Streuselkuchen vom Blech" (Apple crumb pie from the sheet)
not liking granny smith on their own?? blasphemy
Indeed, glorious crispy sour apples. So much flavour and they don't become sand when you take a bite.
It’s understandable I like em as caramel peanut apples it’s a good contrast to the tartness
For eating, they’re ok. For baking they suck imo, if you want actual flavor.
Granny is a 🐐
If you ever go to the UK or Ireland, try Bramley! They make Granny Smith seem downright bland. Big fan.
You can use more than one type of apple in a given pie to influence your final flavor profile too. I also like adding in a little bit of pear to my apple pies. Not much, just half a pear.
No. No pear.
I came here to say this. When I want to make a pie, I go to the farmer's market and pick out different apple types and only use one of each type in the pie - they taste amazing.
@@loriki8766 I have done that. Easy to do here in St Louis, and it is worth doing. Kind of feels easier to do with only cutting one of each apple. :D
@@mikep8683 Mixing it up makes it taste more interesting.
I add raisins and dried cranberries to my apple pies. Crust bottom, crumb top. Blind bake the crust first.
Wait a second. The "problem" with apple pie is... too much apple filling??? I strongly disagree, THATS THE BEST PART!!
I’d be fine with a bowl of apple pie filling not gonna lie
Yeah. People actually eat cooked spiced apples all the time. Don't know what he's talking about there, honestly.
I agree with Brian: the best bite of apple pie is with a good chunk of flaky, buttery crust.
But plain old baked apples are also awesome.
Glad I'm not the only one who was taken aback by that comment.
So true, and I'm always disappointed when there's only a small amount of apples and a thick dough. I'm somehow allergic to raw apples (stomach aches), but I can eat them cooked. Now I cook them in the microwave with some cinnamon and add them to my yoghurt bowl or just plain. Cooked apples taste amazing!
Explaining the mixing of dough really helped me understand mistakes I have been making in pie dough. I finally understand instructions I have tried and where I went wrong. This is a game changer for all my pies. Huge thanks!!
Same here!!!
I love how at the end, your takeaway is "I need to reevaluate my life"
Glad you're giving granny smiths another shot... I'm weird and they're actually my favorite "out of hand" apple to eat. I find most other popular varieties just obnoxiously sweet.
Out of hand I prefer a sweeter variety, but the way we usually eat apples after dinner (cored and cut into wedges) I do also prefer the Granny Smith
Hell yeah! Nothing beats a tart crisp Macintosh when they're in season, but Granny Smiths are my go-to snacking apple any other time of the year. Honeycrisp and all its derived cultivars are way too one-note.
This seems like a sheet tray version of a Pennsylvania Dutch apple pie. Its the only apple pie my mom makes; she adds some sour cream to the filling. Granny Smiths are NEVER too tart! lol The apple I grew up with, however, was a Northern Spy. Tart and crisp when not-ripe, sweet and a little mealy when ripe, but then they make great applesauce.
"Spys for pies" is what my pops used to say back when he was a pie-making-freak and also alive. He never did tell me where he picked up that phrase.
why did i enjoy you jumping over the counter to catch those apples so much. great recipe man, ive been craving apple pie since fall started, gonna try it soon!
This makes perfect sense and I will definitely be employing it for upcoming apple pie baking.
This looks more similar to an English apple crumble than a typical pie, always preferred crumble to a pie myself for the same reason you discovered!
My grandma would make it for dessert with every sunday roast until she passed at the ripe old age of 96, God bless her, and I could never get enough the stuff!
Delicious with freshly picked apples and some blackberries especially, you should try adding some next time.
Thanks for the recipe!
Love love love your recipes! I've been baking a sheet pan pecan pie instead of round for a while and now i'll have to try this!
Me too! Only I add chocolate chips to mine to make it extra delish. My chocolate loving kids think it's great but it's so easy. 😊
I think I would call this “apple pie BARS.” Looks amazing, but I still love the double-crusted triangle pieces, too…
That's what this is called from my neck-of-the-woods. Been eating this for years. Still (IMO) not a pie, though.
@@davidpotter6432 Nah it's a pie. It's a crust filled with a bunch of shit. There's no rule saying pie has to be round.
People don’t call rectangular cake “cake bars” though
@@chriswhinery925 to be honest, it's not the rectangle vs round thing that makes it less pie like, it's the thinness. Pie's normally thicker.
Personally I'd still call it a pie, but only because it's using pastry crust as a base. I think that is the main part that makes it a pie over something like a bar, which is more cookie/brownie like
@@strawberryjam7902True, but unlike pie, cake always come in many different shapes and sizes.
Definitely making this this weekend! Thank you so much!!🎉
This feels like Thanksgiving cheat code. Can't wait to try!
Damn, I've never seen a pastry dough made so cleanly. Great tip with forming it inside the bowl. But I wouldn't go through an effort of grating if I'm just gonna put it all in the food processor anyway. I usually just cut it into cubes and put it in the machine to cut it up further.
You should grade the butter and NOT use the blender! This way the butter shavings stay intact and the dough becomes even flakier.
I don't mind how they turn out in food processor, the difference is not wortth the effort@@hape3862
I made a German version of this today, substituting the same enriched dough I use for cinnamon rolls etc. for the crust, but using the apples and streusel from this recipe. It was a big hit with my family! They liked that the apple layer evoked American style apple pie.
This recipe turned out fantastic!
I made the dough and the strusel topping the night before and it still turned out really well.
Thanks for the great recipe I'll be saving this one!
Super duper extra kudos for including written recipes. You’re the best!
I made this tonight. It's very good and much better than regular apple pie which I have made multiple times. 1. Must have ice cream. The topping is "dusty" so you need the cream to balance it out. 2. Might be too much cinnamon. I may cut down on it next time. Overall great recipe
Hello! did you find the baking steel necessary? I don't really want to buy one just to make this, but I will if I have to. Thank you!
The conversion for the cinnamon is wrong. 6 grams is actually 1.2 tsp. Not sure if you used this or not.
As someone who loves sour candy, granny smith apples are my favorite fruit because they are literally nature's sour candy (Which isn't a comparison I like using the vast majority of the time)
The healthiest apples there is. The rest are GMO hybrids created to contain super high sugar content making them not so healthy. Ie: "Sugar Crisp"
You’ve obviously never had a Bramley Apple…🤔🇬🇧
@@proudgrandma138British apples aren’t stuffed with GMO crap.. we have the best apples anywhere,with loads of different varieties…🙂🇬🇧
@@proudgrandma138you do know without GMO we wouldn’t have bananas or papayas anymore, right? They almost went extinct. Like most things in the world, there are good and bad parts to everything.
What a great concept! I can't wait to give this one a try!
Made today half the recipe for a small pie, proportions hold true! thank you, Brian!
You have an exceptionally clean refrigerator, nice. Also I love this recipe, I may try it out this weekend! Thanks for all the recipes and especially for the techniques you kindly share with us. Have a great day.✌️
I am definitely making this at the weekend! Perfect for autumn!
How long does the butter need to freeze before it can be used?
Might even make tonight if its possible (its almost 530pm here though.
Appreciate how much cinnamon is in this!
I actually love the tang of Granny Smith's! (My bf actually likes eating baking apples, that's a bit too far for me though!)
I made this yesterday...it was absolutely epic. My family couldn't get enough and now it's our new go-to apple pie recipe. Thank you for sharing!!!
Absolutely loved making this!Game changer!
Oh man, I love granny smith apples, they're the only kind of apple I eat or use in anything. Glad to see someone using them, even if you normally find them too sour, lol.
This is giving me applie pie meets Apple crumble type of desert and I’m 100% here for it
Gorgeous!!! I am defintely making this at the holidays. Thank you 🥰
I am totally going to make this. Thanks for the work.
I'm not a big apple pie lover, but I think I could get onboard with this because the fruit : streusel ratio looks perfect!
EXACTLY>.. I agree.
Just in time for the 3 big holiday dinners of the year, I can't wait to experiment and try this one out man.
I just changed my mind, and I am now making THIS for thanksgiving. This is such a great idea! Thank you for the recipe!
Chef, you are my biggest inspirations and have taught me so much about cooking. I hope one day I can even compare to the chef that you are.
Sheet pan pie is quite common form factor here in Finland. When I think of apple pie, it has soft, fluffy base and apple slices on top. With some cinnamon and sugar 😋
i've always loved apple crumble and this is kinda similar to how my mom makes it!! the ratio of texture is sooo important...
I think this recipe would lend itself well to a smoked apple pie. I think I will have to try that this holiday season! Thanks Bri!
Somehow I just found this channel and I love the explanation of baking technique. It almost makes you want to try actually baking something.
I emailed this to myself and filed it under "Brian's Apple Pie Crisp". Cannot wait to bake it. Apple crisp was my favorite dessert growing up.....still is pretty much.
Why email it to yourself instead of bookmarking it or adding it to a UA-cam list, such as favorites?
I made this today for Thanksgiving dinner for 13 guests. It was a huge hit. I even managed to get the pastry on the sheet pan in one piece. Might try a blueberry version some time.
Let me know when your next party is and I’m there!😂
Yesssss! 🙌 I'm obsessed with crust and there's never enough. Making this ASAP.
This looks amazing. Love you dude!
Very interesting idea. If I'm making it at home I just go for the apple crisp variation. Much easier to make and still just as good if not better!
Wow, that looks absolutely delicious! Your presentation is so visually appealing, I can almost smell the aroma through the screen 👌😋🤗
Great video, you absolutely know what you're talking about and the moment I saw you do that pizza stone trick I knew I had to subscribe. Def gonna give this recipe a try for thanksgiving
I was literally talking about this today with my mom as we planned out thanksgiving. I could never eat all that extraneous apple filling and I LOVE streusel. Thanks for sharing!
This looks like the perfect combination of crumble and apples and the pie crust is worthy of eating 😊
Briiiii! This video came at a perfect time. I just got a bushel of apples from a friend! I’m so excited to make this.
One thing, I remember you posting something about ingredient measurements.. I love the weight measurements for flour and or liquid, but for spices, it would be easier if they were in volume measurements since it’s not going to change the recipe too much. To me it’s just easier to scoop up half a teaspoon of cinnamon than trying to measure out 6g of it. Anyways! Thank you for the awesome recipe!!
most kitchen scales can't measure out 6g of anything accurately anyways - gotta splurge on a weed scale to get that accuracy.
Hi has them written in the description.
Thank you for your time and recipe . Looking forward to making it . 😎🤟🍏💜
I am glad I landed on one of your videos a few weeks ago, I've watched 3/4 of all your videos and you are definitely in my top 3 favorite/most watched chefs on UA-cam. I've made several of your bread and dough recipes and they turned out great, I've been cooking for 10 years and learning from experience, books and chefs on Internet, but I just recently started doing more pastry and baking breads and pizza etc and you've taught me a ton in a short time. Yesterday I made your cheddar broccoli soup but instead of bread bowls I just dipped in torn baguettes I had from the day before (your regular baguette recipe, not beginner lol) and for dessert made this Apple Pie with apples off my tree that aren't grannies but are rather firm and tart so they worked great. Also used a deeper and less wide glass baking tray instead of sheet pan so mine was a bit thicker and took 55 mins to bake. Vanilla ice cream on top and omg it was best meal and dessert I've made in a decent while. Thanks for the great content please keep it up B-Man 😂
Hey Bri! This looks like Szarlotka, which is a polish applie pie, often with crumbles on top :)
Imma say the biggest problem with apple pie is there's never enough.🙂
I'm sad you've been subjected to such bad apple pie that you didn't like the filling - maybe over cooked apples? Maybe the wrong apples for a pie? I dunno. There's a chance that like many people, you don't like fruit pies in general? 🙂
The salty sweetness of crumb toppings always outshine the fruit, so maybe my frame of reference is a standard double-crust apple pie where the filling of just-done fruit (some variety of baking apple) is the star.
The cultural kitchen info about different apple varieties that are baking apples, saucing apples, and eating apples has largely disappeared. This might be the single biggest problem with apple pies. Pie crusts have gradually become thicker and thicker in cooking videos over the years too, but I don't know this is a problem. This thicker crust is definitely easier to handle and more foolproof for videos, but as someone who often leaves behind all that extra edge crust used to seal a pie, i'm not much of a crust fan unless it's rolled thin, so there's another bias i have.
That said, I wanted to share another option for some killer apple bars that perform like pie: Danish Apple Bars. Thin buttery crust, good apples shine front and center, and even though this makes a big sheet pan of them, you'll wish you had three sheet pans of them. They're very midwesty, they're not a sugar bomb, but very good.
Danish Apple Bars
Crust
2 1/2 c flour
1 t salt
1 c butter
1 egg separated
2/3ish c milk
Filling
1 c crushed corn flakes
10-12 thinly sliced apples
1 c sugar + 1 t cinnamon
1 T red hots
Icing
1 c powdered sugar
1/4 c milk
Combine flour & salt, cut in butter.
Beat egg yolk and add enough milk to it to make 2/3 cup liquid.
Mix into flour with a fork.
Roll out 1/2 the dough to 17x12 and fit into 11 x 15 pan.
Sprinkle dough with crushed cornflakes and top with thinly sliced apples. Combine sugar & cinnamon and sprinkle over apples. Top with red hots.
Roll out remaining dough and place over filling, pricking the surface with a fork. It's ok if the edge isn't sealed, this can really just float on the apples, but you want to get as close to the edge as you can.
Beat the egg white until slightly frothy and brush on crust.
Bake at 375 for 50 minutes.
Combine powdered sugar and 1/4 cup milk (or less milk as desired) and drizzle over cooled bars.
Cut into squares and serve room temp or chilled.
Much peace ✌🙂
Definitely going to try this!
When it's Thanksgiving on Monday and you have taste buds so you rightfully hate pumpkin pie..
Hell yeah, perfect timing
My great grandma Edie would make apple pie like this, except she'd put pie crust on top instead of crumbles, and it was (and will forever be) the best apple pie I have ever had. And now thanks to you, I know how to emulate it :) Thank you
I think I’ll make this afternoon! A smaller version though lol I can’t be trusted to have this in my house.
LOVE your newfangled, thinner, streusel-overloaded version... will be baking it SOON!
Every single recipe I make from this channel is incredible and the apple pie is no exception, thanks!
I love this version of Apple Pie and will be trying this soon. Thanks, Brian!
Looks great, here (Netherlands) that would be more of a apple crumble, apple pie is about 10x as thick. :)
That looks delicious. Thanks for the tips.
Yup. This is going on my Thanksgiving table this year! Looks amazing!
Thanks man!
While my pie is baking I keep rewatching this wondering what made me think it would be so much easier. 😂
Hey Bri, you are a master!
You are a braver person than I. I only got a few minutes in and realized, Yeah I'm not making this. 😂
Anybody looking for easier alternatives to this or regular apple pie, look for apple pandowdy.
I happen to be terrible with pastry/pie crust and I watched this to see if I might want to try again... NOPE! Maybe some day, but not soon! I gotta find my apple pandowdy recipe, again.
At least you got to enjoy it, @htxb! How did it come out? I hope it was as good as it looks!
@@JW-vd4il it actually came out really good! I was so worried about the crust but when everything was baked it was a lot more forgiving than I expected it to be. I was sure I ruined it but nope! It still tasted amazing. Very buttery…almost like a butter cookie.
It wasn’t as pretty as Brian’s but once the filling and topping are on the crust is barely visible.
I say go for it. But I’d suggest watching a few videos on making a pie crust to get a good idea of how much flour is typically used when rolling it out. I think I was way stingier than I needed to be bc I was afraid I’d ruin the flavor.
Did I miss him explaining what the problem is with apple pie? I feel like I missed something.
Towards the end, he said too much apple in a pie, not a good apple to crust ratio.
This is just magical, doing this with all my fave pies.
I just appreciate B man buying Lorn flowers at the grocery store. Too wholesome.
Looks like this would work with other fruits. Peach, pear, plum and hopefully mango to name a few. The different moisture levels in each fruit may be a challenge but it would be interesting to work out. The half sheet pan approach reminds me of the school lunch room.
Mango would probably dry way too much in the oven
Rhubarb would be good!
@@daniellima4391baked mango is actually delicious. I don’t like raw mangoes much but they are great baked.
@@annchovy6 Now that I think about it, if you put some kind of sauce or liquid when baking the mango, it should be fine. For some reason what I thought was dicing mango and putting it in the oven completely bare lmao
Great video per usual but the kids and I thank you for bringing back, "Let's eat this thiiiing!" We're always cued up to dance and it's been missing on recent vids. But now life is back as is should be 😂
That pie looks great! I may have to try that.
Yeah, that looks delicious. Gonna share this recipe with a friend who is a baking enthusiast. She will get a kick out of it.
it's always funny to me when people can't stand granny smith apple's tartness. I don't even much sweeten them in crumbles or cobblers! :D thank you SO much for this! I know what we're having for dessert this weekend!
Is this not just an apple crumble?
Delicious and great video nonetheless
Making this! Thanks Bro
Looks so good! I love the addition, of the pecans...
Isn't this more like an apple crumble. looks delicious.
but with a proper pastry crust, best of both worlds
I’ve never been a big apple (or any fruit for that matter) pie fan, especially of making them myself: But, my father really enjoys them, so this recipe seems like a banger middle-ground compromise.
I don't have a food processor, but I do have a kitchen aid stand mixer. From a ChefStep's pie crust recipe they suggested freezing/refrigerating all components for a short period of time (so the paddle attachment, the bowl and all the ingredients). I found after a few years of testing that method, that it really does help keep the butter firm enough and ultimately comes out with a great crust no matter the pie I make (sweet or savory)
Thank you, Brian❤️
So basically, you discovered the apple crumble tart
I had no idea that struesel was a combination of multiple ingredients or that it even had a name until today. I never knew you could make it in your home, I just assumed it came prepackaged in desserts. That's really cool!
I made this last night and it turned out f-ing amazing! Bri, this is unreal. My wife said this is hands down the best thing I've ever made. Thank you!!!
This is going to be heavenly to make on a chilly night
I'm not a 'Fruit Pie' Guy butt this actually looks delicious, especially with the heaping scoop of ice cream!
YES.... have to have it Alamode... (Ice Cream)
Too many apples? Blasphemy!
This is freakin genius and this is exactly the issue I've always had with apple pie. Ratios are totally off. I can't wait to try this! Thanks Bri!
I love the pecan idea in the topping, totally stealing that
😂 granny Smith is my favorite specifically because it's sour. I have an excessive sour tooth
Same here. I LOVE sour.
It's my go-to as well. The tartness is what makes it great for me.
lol well i will be the rebel. i love lots of fruit in my fruit pies
Truly... Chef ! You never fail to impress. God Bless You.
You make it look so easy! I have to translate from grams. Definitely want to try this.