19 Comments

Yum! Can I make with white nectarines? My tree is overloaded with them.

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Jul 28, 2021Liked by Alison Roman

looks delicious! What brand zester are you using?

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Jul 28, 2021Liked by Alison Roman

I am going to go ahead and vouch for this pie crust, having made it several times. It is truly the ONLY pie crust.

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Jul 29, 2021Liked by Alison Roman

I’ve only ever loved crumb topping, I’ve always ignored every cook’s double crust recipes, but THIS…only AR can convince me of a double crust. Why not, of course, definitely! It was glistening! (I think it’s because it’s the first time I’ve seen a recipe with sugar sprinkled all over. That is a YES) And I’m all for baking it darker than we’re used to. Why did we ever never do that

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What flavors of ice cream could I eat on the side? Vanilla is great, but wondering if anything else would be good too?

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Going to make this over the weekend! Ok, but question.... home video tells us (via your voice) to use 2 tsps of sugar in the crust, but then the text that pops up for the recipe (also on video) says 1/4 c sugar. I think 2 tsps is correct....??? Because that's what you say? And it looks like that's all you use.... CAN"T WAIT. Peach pies are my faaaaaav.

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This looks incredible! I'm in the southern hemisphere and our fruit situation is pretty much the last of apple season at the moment - could you straight substitute the cup quantity of peaches for apples or would the liquid situation be too different?

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What brand of butter do you use for your pie crusts? Does it make a difference?

I am also in NY so hopefully have access to the same butter ~

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My mother always said a pie isn't done until it "boils in the middle." She also used Minute tapioca, because flour tastes like flour and cornstarch doesn't hold up well enough over time. Once I located this product in a store (it's by the puddings and comes in a box) I've never used anything else.

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After messing up making the dough (twice 😳), third time was the charm and the pie came out fantastic.

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Dear Alison, my search for the best pie crust is complete! I watch all your home movies and have adapted many of your tips and tricks and found that they work exactly as you instructed. The pie crust I made today brings me back to when I was growing up and our neighbor (Grandma S) would make the best apple pies ever!!! Her crust was amazing and I have been trying for years to get my crust like hers and your crust recipe nailed it!!!! I made a peach and apricot (from local farmer in the Finger Lakes area) pie! Thank you, Thank you, Thank you!!

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I think I did something wrong -- butter not chilled enough? Used my 1/3 cup measure when I meant to grab the 1/2 cup? (Added some flour back in.) Anyway, the dough is flat-out shiny and not a trace of shagginess. Deeply concerned but I trust it will be edible.

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where can I find your apple pie recipe?

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Love this but the newsletter says to dump the flour out on the counter then add the liquid. Messy and I lost some. I watched the video the day before but missed the mixing in the bowl part. So maybe a correction would help people like me who can't remember things like that.

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