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
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.
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.
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!!
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.
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?
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.
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
I am going to go ahead and vouch for this pie crust, having made it several times. It is truly the ONLY pie crust.
looks delicious! What brand zester are you using?
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.
where can I find your apple pie recipe?
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.
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!!
After messing up making the dough (twice 😳), third time was the charm and the pie came out fantastic.
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.
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 ~
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?
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.
What flavors of ice cream could I eat on the side? Vanilla is great, but wondering if anything else would be good too?
Yum! Can I make with white nectarines? My tree is overloaded with them.