The Dessert That RUINED (and maybe saved) Apple Pie For Me
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- Опубликовано: 8 июн 2024
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I've always loved apple pie-it's one of my favorite desserts. However, Eva recently introduced me to a recipe that's popular in the north of Italy and, I have to admit, I think it puts apple pie to shame. That dish is apple strudel.
Today, Eva's sharing the recipe that ruined apple pie for me. But there's still hope for my beloved pie, because her technique might be able to save it in the end...
If you enjoy this video, please give it a like and subscribe to the channel!
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APPLE STRUDEL RECIPE - www.pastagrammar.com/post/ita...
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#strudel #recipe #applepie
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Help me make my dream pie a reality! What did I do wrong? 😅
Nothing, it looks good! If you want it to hold together better get a mix of apples with one that cooks down rather than retains it's shape.
Mix in a teaspoon of flour, minute tapioca, or rice flour into the filling to absorb juices that come out as the apples cook. Finally be patient and wait a half or so out of hte oven to let the filling firm up before cutting the pie.
Use a tsp of lemon juice in your pie crust water and you don't have to be afraid to work your dough because it won't develop gluten and become tough. Then you don't need to do the ice water and all that stuff. For some reason this professional pastry chef trick hasn't worked its way down to RUclips cooks yet. Also, to avoid the filling falling out, you have to let it cool down and the pectin set up and hold it all together.
Ok, so the key is in the filling- you need the filling to be liquid enough that it will cook, then solidify when the pie cools enough. The crust could be improved, but let me give you my filling:
1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1/4 cup water
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer until color and consistency changes. Pour this over your apples and whatnot after you've added them to the pie dish, then place the cover. Also, I like to do a lattice instead of a solid crust- it's more forgiving and people are going to break the crust anyway, so it just becomes a feature.
Figured I might as well add my crust recipe. It uses Apple Cider Vinegar and it's fantastic.
INGREDIENTS:
2 1/2 cups all-purpose flour
1 cup unsalted butter - chilled, cut into
tablespoon-size pieces
1/2 teaspoon salt
7 tablespoons ice water
1 tablespoon cider vinegar
DIRECTIONS:
1. Combine flour, salt, and butter in a food processor. Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
2. Stir water and vinegar in a small bowl.
3. Pour half the ice water and vinegar mixture into the flour and butter mixture. Pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water and vinegar mixture. Pulse until mixture just starts to come together, about 8 (1-second) pulses.
4. Turn dough out onto a wooden surface, pat into round shape and divide in half. Form each half into a disc about 5 inches wide.
5. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.
*Sorry all the measurements are in Imperial.
I used to work for a hotel baker. Pie crust ingredients need to be really cold. Freeze the butter and flour, then grate the butter on a medium grater, and mix it with the flour. Mix it by cutting the butter in with two butter knives. Add whatever salt and sugar you want. Add a bit of ice water (with a touch of yellow food color if you want) until you can fold it a few times and it will just barely hold together. Then give it to Eva so she can roll it out properly. 😉
Oh, and I usually use about half butter and half lard. Otherwise I think it's just a bit too much butter flavor.
Recently I've been trying my hands on making pies. They turned alright, still experimenting with ratios. So what kind of lard do you use? We have homemade pork lard. Also do you chill it like butter? And how do you make the crust crumbly? The few times it was decently crumbly I had it covered with alu foil and just towards the end uncovered it for some color.
When is Eva available to visit each of our homes to roll our pie crusts? May I have dibs on Sun 15 October at 11 am?
That's the professional way to get the best result. I use 3/4 butter and 1/4 lard but unfortunately am one of those people who has really warm hands all the time so try to touch the flour mix as little as possible. Thanks for these great tips.
That’s the way my mother taught me, but with half butter and half Crisco. To over mix it was the greatest sin. Mix it just enough for it to barely hold together.
Let it warm up and flour the hell out of it. It always cracks a bit from my experience. (Bruce)
My mother would have added a little flour to the uncooked apple mix and she would have dotted the apples with butter chunks before putting the top crust on the pie. Delicious!
Another excellent episode in the ongoing saga of Eva and Harper.
Same, this is how I was taught.
Toss the uncooked apple slices in flour and spices and then dot the top of the filled pie (prior to placing the top layer of dough) with butter slices.
Cook until the pie bubbles through the slots.
I don’t see why the strudel mix couldn’t work the same way, if the juice was retained and added back in, and if flour and butter were added.
exactly what I came here to say.
Yup, the flour thickens the apple juices.
Right, flour plus butter, where have I seen that used before? 🤔
Yes, I always make my pie with uncooked apples (6-7 med. size apples). I add a little lemon juice to the apple slices like Eva did. Then I combine 2/3 C sugar (can use less but I use this much for tart apples like GS), 1/4 C flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt. I combine the mixture with the apples to coat and then dump into the bottom crust. I like to dot mine with butter and sprinkle just a bit of brown sugar on top of the filling. Then I place on the top crust. It usually takes about an hour to bake like you said until the pie bubbles through the slots a bit and the crust is golden brown.
I'm gonna blow your mind. Try Green Tomato Apple Pie. People always ruin left over green tomatoes from the garden by frying them. An elderly lady neighbor we gave some green tomatoes too sent us back a green tomato apple pie one year. It's one of my favorites. It's basically a caramel apple pie made with half green tomatoes and half apples with raisins. It's fantastic.
Sounds like something for Atomic Shrimp
Green tomato pie is something I've made for years! Perfect use for all those tomatoes left in the garden. Staple in the South!
Just sub them for apples.
BTW, use some cornstarch to 'bind' the filling, but the raisins and pine nuts, although delicious, won't bind too well. Oh well!
Actually, green tomato pie ruined me for apple pie, I prefer it!!
That sounds amazing! Definitely have to try that
We make green toamto mincemeat pie filling (no actual meat) It's finely chopped apple, green tomatoes, raisins, cider vinegar, and spices. It's big in the Ozarks, it's away to use up your green tomatoes before the frost kills the plants.
@@janetgerney2094 I liked it so much as a kid, I asked her to write the recipe down for me. I haven't made it for a long time, as I don't have access to green tomatoes anymore. But I loved making it, then brining it for friends to try. They'd all love it, but there was always one who'd be what is this, when they noticed it was something besides apples. Then all of a sudden, some their nose would go up. lol
For the Strudel dough…when you roll it out and put it on a tea towel…brush it with some melted butter and let it rest for one/two minutes. Then stretch the dough as thin as possible. The butter makes it way easier. In Austria they say that you have to be able to either read a love letter or a newspaper through it.
And for the breadcrumbs…roast them in butter before putting them on the dough.
More butter ….. I’m in !
😊❤😊
I’m Canadian and from a German family and the best strudel in the world is in Vienna, hands down, no debate! It’s an Austrian desert, and something everyone should try if they get a chance. But it was fun watching you make your versions, and I’m sure they are delicious. Happy Thanksgiving from Canada!
Thank you for the compliment and kind regards from Vienna! 😁👍
Do you have a favorite in Vienna? I need another excuse to go. :)
If we are talking technicalities. We have talk facts.. the Turkish introduced Backlava to the Austria. In 1453ish then the austrian put different fillings.. that’s how that was made. Thank you. But if Italians or whomever made it is always still debated and it. Doesn’t matter really
@@rockincoffeeexactly, I just posted that the Turks brought thin layered pastry during the Ottoman Empire. The Austria-Hungarians inspired by it made it their own. This is the first time hearing about Italian strudel,
@@tongyeong Yes. And the history of Trentino-Alto Adige region of Italy is very intertwined with the history of Austria and the Hapsburg Empire.
and Harper....give up the promotional ads for fine art. Eva makes some of the finest art in the world...and it's priceless
❤❤❤ I love that you’re talking about the Italian Austrian border area.. my bisnonna came from Peaio in the Cadore region (Belluno, Veneto), she was Ladin. My distant cousin is Italo Marchioni, who invented the ice cream cone.
My family is from Cagno in the Trentino Alto Adige. Right over the Alps is Austria. My Italian mom made the best strudel!
My paternal grandparents were both first generation American, and both of their parents were from Termini Imerese, Sicily. When my grandma made cannoli, she would put the cannoli filling into sugar cones, dipping the tops into the green colored nuts. She did it that way because she didn't want to drive all the way to the Italian neighborhood to buy cannoli shells, and didn't have time to make them herself, so she was Americanizing her cannoli instead.
- But maybe she wasn't Americanizing it too much if ice cream cones were invented by an Italian. 😍🇮🇹
Just a heads up to Harper, in order to avoid all the filling falling out of the pie, you need to let the pie rest a few hours before cutting into it.
That, and not draining the apples so much -- the pectin in the juice helps keep it all together. And, making slices that layer like long stone slabs in an old wall.
Nothing in this world would convince me to not eat a Strudel while it’s still warm
@@user-ny2fk9gm1kof course its the best....combined with good vanilla ice. But its much easier to cut a slice of hot Strudel than one of a hot pie
this is very true. adding a little cornstarch will also help the pectin set firmly.
My grandmother, who was Hungarian, made strudel all the time. This episode makes me feel good 😊
Harper for apple pie you add some cornstarch to thicken the juice from the apples.
I always skip that myself. I layer lots of apple.
Yes...some cornstarch to coat the apples would help. Thar bring said, both those desserts looked delicious.
But the amaretti cookies should soak the juices.
Rather than adding rum extract, why not soak the raisins in rum? Then, your post-cooking cocktail has a beautiful base of rum-raisin flavor!😊
The struedel crust recipe is exactly the same crust my mom made her pies with. Try that for your pie crust. Mom was Italian Dad was German. This made me smile!
You know whats funny? The Strudel Harper made actually exists. I am from Merano (South Tyrol) and we mak
e 2 kinds of Strudel. The one Eva made, and one with the dough Harper made (+1 egg yolk) which is called "Mürbteigstrudel". The best Strudels in my opinion are made in Vienna, where the dough is the thinnest you can find.
I agree, my mum always made the Studel with "Mürbteig", pasta frolla in italian or shortcrust in english.
No kidding!
Yes, but in our hearts it'll always be known as Harperstrudelpie
@@gerhardschneider7506 in southern styria they make Strudel with Mürbteig and call it "Apfelschlangl" (snake made with apples)
Jo hel sog i a. Mürbteig isch viel bessor ;)
As a baker, I learned a long time ago that the best pie dough is in weight 3-2-1 Three parts AP flour, 2 parts shortening (or lard, my favorite) and 1 part ice water. For a double crust pie, I use 12 oz. AP flour, 8 oz. shortening, 4 oz. water + salt to taste (½ oz.). You can multiply this out and get the same results. I have used this formula to make 75 crusts at once, by hand. I weigh the dough at 12 oz. for a single crust. For my apple pie, I use Golden delicious apples. They don't cook to mush and they don't stay hard. They hold their shape when they are baked. Simply add the juice of ½ a lemon. The filling: 9 C. apples, peeled, cored and sliced, ¾ C. Sugar, 2 Tbsp. Flour, 2 tsp. Cinnamon, ¼ tsp. Salt. Combine all ingredients and place immediately in bottom crust. Moisten the top edge with water. Dot top with about 2 Tbsp. Butter. Add top crust. Crimp edge. Moisten the top with water. Sprinkle with sugar. Cut vents in top. Bake at 375º 50 - 60 minutes. The top should be golden brown and the juices should bubble from the vents. I used to bake these for Thanksgiving at home. They were my best seller. Good luck! Love your videos! Wish I could post a picture for you.
I love love strudel.. in my country we use grated apples. Always mesmerised by Eva and her cooking skills and how can she be sooo humble???
You can "cut" the butter into the dry ingredients using 2 knives, one in each hand. You hold the knives so they cross, with the blades vertical and parallel, and cut through the mixture pulling the knives away from each other to the edges of the bowl. Repeat, rotating the bowl a bit sometimes, until all the butter is cut into crumbles. That's the OG pre-Cuisinart method and it keeps the butter colder than using hands. ❤
Ah, that sounds like a better way to do it. Thanks for the tip!
You also don't need to do it with real knives if you fear cutting yourself. You can buy baking tools that look like a hand sized rectangle made of steel or plastic that are made just for that. They are also very usefull for picking up christmas cookies after cuting them out with a cookie cutter.
Never try Tarte Tatin. It will ruin Strudel for you.
I totally agree
Never
Hi, Austrian-American here.
For the strudel I second the comment on the dough being so thin that you can read through it. That’s what’s my Austrian grandma also would say.
As for the filling, I would add a little water to the filling in the pot and then thicken it with cornstarch slurry. ❤
I also learned it like this in (Austrian) culinary school. when we could read the newspaper (or the vanilla sugar sachets) through the dough, it was ready
my grandma used to say that the strudel dough is ready when you can read the newspaper through it 😆
oh, by the way... you gotta soak the raisins in water AND grappa!!
Cheers from the eastern Alps 😘
To get more of a jammy pie mixture that holds together, you want those juices that came from the pan. Also the addition of coating the fruit with corn starch. I always put dabs of butter on top of the apples before adding a lattice upper crust.
Harper, Try frozen butter and grating it with a cheese grater into the flour. This way you don't have to handle it too much with warm hands. 😊 You guys are just the best! ❤
Thanks for the tip!
Now that is inspirational! I've made streudel and apple pies but never have I ever thought of putting the streusel filling in a pie - wow!!! Can smell and taste it already. It's going to be my go to pie for winter. Thanks to you both once again! Take care.
I love apple pie. My grandmother taught me how to make the crust. She used cold shortening (Crisco) for the fat and cut it into the flour with two bread knives in a scissor motion (I use a pastry cutter and butter). This prevents the fat from warming up too much with your hands. I always add corn starch to fruit pies because it turns the juices into a lovely sauce. Before adding the top crust, dot the filling with little tabs of butter. I cant wait to try strudel!
My parents are both second generation German Americans. Mother would have been impressed with your "strudel" pie. It really looked yummy.
If rolling strudel is difficult, and a pie crust is too flaky, (I dunno how that’s even possible - nom nom nom), you could always try a crostata or apple pie bars. Use the same filling (you could also use pears or plums if apples aren’t your thing - then it becomes a little less Italian and more of a German or Alsace recipe) and same crust, but mix the Amoretti cookies, a little flour, and nuts (Pine, Hazelnuts, Walnuts, Pecans) either as a mixture or use one that you like, to make a crumble. Roll the dough out in the shape of the dessert you wish to make. If making bars, lay the dough into on to a cookie sheet, flute the edges, tumble the filling in, top with crumble, and bake. The filling’s really heavy, so that’s why the pie crust flaked out when it was sliced. Not always a bad thing, though! Yeah, you eat with your eyes, but it all goes to the same place! If it’s delicious and comforting, that’s what leaves your heart and stomach full!
Listening to you two plan Thanksgiving has me hungry 😋
This kinda reminds me of an early apple pie that Max Miller on Tasting History did. He’s researched several medieval recipes and early American ones as well. There’s so many variations I don’t think you can go wrong.
❤ Eva’s hair is so beautiful!
Thank you for sharing! So many great tips and recipe ideas in your videos ❤
Grazie! I'm a long term fan, and your pie is beautiful, as is that amazing strudel. Today was the 2nd time I've baked your Sicilian Orange Cake, it's a total hit in our home! Your pie, has totally inspired me. Happy Canadian Thanksgiving, from my home in Toronto, to your exquisite kitchen. I am a senior, and regrettably unable to support you, beyond likes and saves and shares. Bravo!
Amazing recipes guys!! I'm already salivating about the Thanksgiving things you are saying 🤤
Very enjoyable...love you guys!!
Great video! Enjoyed watching you both and will definitely try the pie recipe first for a friend who loves apple pie. 🍎
The videos that you add as you are showing us the recipe are so hilarious!
Complimenti Eva, mi hai fatto ricordare quando da ragazzo in pasticceria imparavo a fare questo dolce, oltre a tanti altri.
Beautiful Harper, (Eva) BOTH CREATIONS ARE WONDERFUL!😘👍🏻
Even though I am an American, I am not a big fan of really sweet desserts which is probably why Italian desserts are right up my alley. But I want to try this. Eva, you are a marvel! Truly, the effortless way you do everything leads me to believe you have magic!!!
First my Recipe calls for 2 Tablespoons flour mixed into the Apple mixture. My secret is to add cereal (corn flakes, frosted flakes, honey nut Cheerios) in a single layer over the bottom crust. This takes in the Apple juices and holds them in the bottom. No one ever notices the cereal its just part of the pie. But I'm thinking Amaretto cookie crumbles would really make it awesome!!! Enjoy!! I Love your channel!! 😊
Interesting! Yeah, that's exactly what the bread crumbs and Amaretti do in the strudel
Beautiful strudel. I can't wait to try for the holidays
It's funny because as Italian I really like apple pie (I don't know if the recipe that I use is 100% correct, but it's not too sweet), but I don't like strudel. My parents, on the other hand, really love strudel, my mom likes to soak the resins in water and rum/grappa or similar booze 😂
BTW In all my sweet recipe with apples I prefer/like to use fuji or pink lady apples 'cause they keep their consistency after being cooked and are a little acidic
Pink lady tastes like rose water and is a tad sickly.
Harper…you did a great job!!! Kudos to you!
For a traditional American Apple pie you use Grannie Smith because they bake better, you mix the sugar/cinnamon/flour in the raw uncooked apple and put them into the pie between the two pie crusts with dots of butter on the apple before sealing and bake. That juice cooked down in the pie and what makes the pie so yummy! 😊 I am going to have to try the strudel. I had a Jewish co worker who used to use vanilla bean ice cream in her strudel dough and it was amazing! Was excited to see this video.
Thank you so much for showing how to make the Strudel! Harper is finally doing the fork movement like Ewa which indicates the deliciousness of the food! Love it!
My husband is the pie maker. He's off to pick up amaretti cookies. He say your pie looked fantastic but you do need to cool it before cutting. That helps a lot with the falling apart.
My Austrian Oma always said you have to stretch the strudel dough so thin that you can read a love letter through it ❤- I stretched it one time so thin it fit like a tablecloth hanging over the sides lol - after watching this - I may just have to try if I can still make it 🤔I never find flour that’s fine like in Austria- oh this looks so yumm
Wow! This looks amazing! I really need to find the cookies and I'll make this for sure!!! 🍎💖👩🍳
I love Apfelstrudel (and Topfenstrudel too) 😋. Harper's apple pie looks almost 100% like the one my mother used to make - its dough was also very crumbly, and I always preferred it to the "normal" one because it was less solid and more like Streusel (crumbles). For my taste, I would reduce the amount of cinnamon and add a little bit of nutmeg. Anyway - tomorrow I will buy a bag of apples and make an apple crumble pie (unfortunately I have to wait until tomorrow because it is Sunday and the shops are closed). Thanks for another great video 💖💖
Harper making friends everywhere with his pie 😂😂😂 it looks really delicious!
A couple of points
1. The crust. I don't use a food processor. I use a pastry blender to mix the flour into the shortening (butter, lard, or Crisco). If I don't have a pastry blender, I use a pair of knives and I cut the shortening into the flour until it looks like a bunch of small white peas. Doing it this way is a much slower process but it's functionally the same thing that happens with a pastry blender.
2. Harper made a comment about cooking the apples in juice or fluid so that it becomes syrup. I use a mixture of flour, sugar, and cinnamon to coat the apples. During the baking process, the apples sweat out juice and the flour thickens it. The sugar and cinnamon provide sweetness and spice. I tend to use a tart apple (Pippin or Granny Smith) because they hold their shape better during baking and the tartness offsets the sugar and cinnamon.
Key to pie crust “keep it cold and don’t over knead it” freeze the butter and grate it into the cold flour, and if your having trouble with crumbly dough it needed only a touch more water. Cornstarch, arrow root or xanthan gum will thicken your filling to help keep it together a little better.
Both options looked amazing. I do love a good flakey pie crust though so that would probably be my fave. Serving it with the Gelato yum! 😋
Regarding Harper's pie crust technique, don't mix the butter and flour with your hands. The colder you can keep the butter the better the result. The heat from your hands does not help.
Excited to have discovered your channel. You’re funny!
Strudel is Austrian. The oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library
You are right, but also in that time Austria was much bigger (parts that are now Italian were Austrian). So many receipes are still on both border sites. But the best is definitively from Vienna
Exactly - there is absolutely no debate about the Strudel not coming from Austria 😄
Strudel is very Central European. My Hungarian grandmother called it Retes
I put on my pie-maker apron and thought: there's not enough binder in that there strudel pie filling. To make a cuttable slice, your need either a syrupy glaze (apple and peach pie) a custard (pumpkin or key lime) and you can get all kinds of gelling with just sugar and flavourings (pecan pie and French silk chocolate pie). I suggest dissolving a teaspoon or two of corn starch into the lemon juice and dotting a tablespoon of butter over the filling. The starch slurry and a tiny bit of moisture from the butter should help the ingredients hold together. As to the crust - don't change a thing! Your crust ended up looking exactly like Aunt Vivian's pies which were fabulous. Flavor should ALWAYS trump the photo op!
My grandma would add the lemon juice and a couple of teaspoons of flour to the apple mix. They could have used a spoonful of the rum that would have been delish. Then she dotted the top with butter before she put on the top crust. It was always wonderful.
@@ttjohns4821 Yes! Excellent old-fashioned recipe tips. I picked mine up from my Aunt Vivian (originally from Alabama born 1930).
An enjoyable video, thank you !
6:20 With American apple pie, you don't really cook the apples down to reduce their moisture, since that would overcook them into mush. But you do cook some of their moisture out of them, and when it releases, you use a starch like corn or potato to thicken the juice mixture up.
I love a tart apple pie. So more Granny Smiths into the mix. I think your pie dough needs to come back to room temp a bit more before you start to roll it out. Then make your dough rounds to exact fit the pan so that it is a little thicker. You cut away quit a bit. For that much filling you are going to have to make a thickener so it hold together better. Add just a touch of flour or cornstarch to the mix to lightly coat it. Butter is good.
As for strudel I love mine with some cream cheese.
You should bake your pie on a pizza stone. It helps to prevent the crust from becoming soggy. It works great every time I do it that way.
Ps...you don't have to refrigerate the dough for the pie crusts. You just mix and roll out between wax paper. 😊😊😊 And sugar in the dough is optional. What browns the dough is the milk brushed on the top makes the crust brown. 🍏🍏🍏
With an apple pie you put slices of butter in the filling BEFORE adding the top crust. I have made apple pie without a food processor. You were correct putting in ice water in the dough. The ice water tightens the dough.
Ava, Harper. I don't even like apple desserts and this looks fantastic!
If you want to use strudel stuffing for apple pie, you can slice apples bigger and thinner so they can have similar shape like wide pie crust, so layers of layers apples on top of the pie crust will not crumble as much when you slice it. And also adding a little bit corn starch may glue the stuffing. It is a great recipe if you want to surprise your guests with a little bit twist.
I sprinkle the filling with flour before adding to the crust , it thickens the filling when baking, I have no doubt harpers pie tasted delicious, Eva's baking skills shine again, a young woman with an old soul , rome new york
This is mom's pie crust recipe from her great grandmother :D Now you can make good crust for pies :D 1cup AP FLOUR
1 cup cake flour
1teaspoon salt
Put in food processor and mix it with a few pulses
3 tablespoons of cold lard or crisco and pulse 2 x for 3-4 seconds
13 tablespoons of cold butter and pulse until it looks like coarse meal. Usually 5-10 pulses.
Add 9 tablespoons of liquid. One at a time. Pulse until it just comes together when you squeeze it between your fingers. I add 1 teaspoon of vinegar to 3/4 c water. To help reduce the gluten. Put it in a bag and form it together and rest for a couple of hours to 3 days. You can also freeze it.
After it rests roll out dough. Don't stretch it to fit the pan it will shrink when you cook it
to make the pie stay together , all you do is add a bit more liquid to the filling and a couple of tablespoons of corn starch and cook on stove top then fill pie crust. and bake.
Not enough water in the pie dough. Also sprinkle water all around dough, not pour in the middle. Add water in small increments and test. As soon as the dough comes together well, stop. When cutting in the butter, use only fingertips and work quickly - you don't want the butter to melt. Also you don't want to "mix" the butter and flour, you want to rub the flour and butter together between your fingertips. If you are not good with that you can do it with 2 knives or buy a pastry cutter. Ensure no grain of flour remains uncoated prior to adding water.
Don't add flour when rolling the dough! I usually roll between 2 sheets of parchment paper. I also like to sift some cloves or cinnamon into the flour before adding other ingredients.
In earlier times, apple pie was a savoury served for lunch with good aged cheddar and not a dessert. If doing that perfume apples with ground coriander and lemon zest (if available) rather than cinnamon and skip the cookies (sorry). But you can sift some turmeric into the flour or soak some saffron in the water and strain before adding to the dough. Also, greatly reduce sugar. You may add walnuts or pecans instead of pine nuts if you like. Buon appetito!
I love this! I lived in Germany for 10 years and love me some strudel! But you should make this as a pocket pie, lots of small pocket pies! I wonder if it would mess up the crust-to-filling ratio.
Harper, I agree with you 10,000% about apple strudel. My grandmother made both apple pie and strudel, and the strudel always went before the apple pie. I also LOVE taking the strudel filling and heating it in a pan until the sugar melts and thickens, then pour it over vanilla ice cream...OH MY
"Un burrito di mele" made me LOL... You two are so much fun.
They both look yummy! I think for the pie if the apples were sliced in quarters and then slice each quarter into 3 or 4, instead of the chunk style for strudel, it will slice better. The crust probably needed a bit more hydration. I probably could have eaten the apples straight out of the bowl like Eva said, lol. Very nice video.
For those inexperienced with cooking with apples, be sure to choose an apple variety that is appropriate for cooking. There are several apple varieties that are just for fresh eating, as they will turn to applesauce if cooked. But even those are not used for applesauce, LODI is a sour apple that is used to make applesauce
In America if you are buying from a grocery store we would use a Granny Smith. When I was a kid we used apples from our tree and my grandma called them "cooking apples". lol That's all I know. It needs to be tart.
I am czech and we have this here fairly often, as a direct result of our great deal of German historical influence. A great dessert, for sure, one of the many Grandma classics I've been introduced to as a kid.
When blending in the butter, which is actually called cutting in the butter, you’d do best with 2 forks, or even 2 knives, slicing back and forth. It keeps the butter from melting from your hands’ warmth, and results in a flakier pastry.
And more tender. Also, if you substitute vodka for the water, it also makes it easier to work and overall better
I love that harper has taken on some of Eva's mannerisms. He didn't use to shake his form around after eating something he likes xD
As a german living in the US, i like both. I grew up with strudel, and was introduced to apple pie once I moved here. They are vastly different for sure, but both are really tasty 😊❤
Make the dough with:
- 1 kg flour
- 600 gr sugar
- 400 gr butter
- 4 eggs
This one has actually won awards.
A trick for *perfect* crust is to *freeze your butter* and then, grate it into the (cold) flour
Look up Alton Brown's pie crust recipe, you can use a pastry cutter, or a fork, or put it in a stand mixer. It's nearly foolproof! I use it all the time for making chicken pot pie and other things. We're real pie-heads here, so we will be trying it with Eva's strudel filling!
I think that you've become a sponge Harper and you're gradually soaking up Eva's gift for cooking!! All you have to do now is perfect it!! Both of those look amazing...
Ok Eva's strudel a lot more than the pie but Hey!!😅❤
I remember my High School German teacher teaching us to ask for strudel "mit schlagsahne", which came in really handy in Austria.
Pie crust(2 crust pie): 2 c flour, 1 cup shortening, 1/8 teaspoon salt, 2 or 3 Tablespoons sugar, ice water. Mix dry ingredients together, cut in the shortening until about pea sized, add ice water until it comes together in a solid mass (not wet or slippery). Divide in half(if you wish not quite in half as the bottom will need to be a little bigger then the top) and roll out to fit your pie plate. Transfer to pie plate add filling. Top with other rolled out dough. Seal edges. If you wish, either spray top with a little water or you can brush with egg and then sprinkle with sugar. Regular sugar works fine but I prefer to use sanding sugar, a coarse grain sugar. Any coarse grain sugar will work. Although you can get it in colors, I prefer the kind that is white like regular sugar. The sugar in the crust is omitted when using savory fillings. It is not meant to make a sweet crust per se but to add a slight bit of flavor instead of just being a container for filling. The coarse sugar on top adds a slight textural element that I love. FILLING: 6-8 apples, anything you like that is good for baking but if possible, use 2-3 kinds with about half being granny smith. If you can't get 2-3 kinds that you know will not fall apart when cooked then just use all granny smith, 1 1/4 cup sugar (if you prefer it less sweet use maybe 1 cup and using dark brown sugar is perfectly acceptable), 2-3 Tablespoons water, 1/2 teaspoon cinnamon**, 1/2 teaspoon nutmeg**, 3-4 Tablespoons flour (if you don't have flour, corn starch works well but use approximately half as much mixed with a small amount of water to create a slurry. Peel and core apples and cook with the water in a heavy bottomed pan. Add spices. Once the apples are approximately half cooked, maybe 10-15 minutes add the flour (or corn starch) and mix well to thicken any released moisture. It is important that the apples used be suitable for baking. If they are not they either break down into applesauce which means a soupy pie no matter how much thickener you add (ex. McIntosh or Golden Delicious) or they won't break down at all but will be tasteless (ex. red delicious is a great raw eating apple but horrible to bake) You can add cooking(apple sauce) apples but only one per pie and you may need slightly more flour/cornstarch. If you add more again, you will get soupy. You are not making applesauce, you are making a pie. I find that using apples that are tart or at least less sweet are a good balance with the sugar. Using multiple varieties adds a little complexity to the flavor and adding the 1 applesauce apple can add a nice addition to the texture of the filling but can be a bit risky if it is too watery. I also like to cut the apples in slices that are not particularly even because I l like the textural factor and the homemade-ness of it. ****I personally love cinnamon and especially nutmeg so I general double or, more likely, triple the amounts above. Do what you prefer. I hope you are able to find a recipe that works for you. I love apple pie. It is so great to master a skill or recipe that you love. Bake in preheated 400 deg oven, after 15 min turn down to 350 deg and bake for 45 min longer.
I have made apple pies forever. First, you slice the apples rather than chop them into cubes so that they layer. You were right about cooking down the liquid a bit and sprinkling a little four in the filling will absorb liquid as well. That way your pie will stay together. Adding raisins, I prefer the golden raisins, soaked in a little rum or bourbon and some chopped pecans or walnuts make the pie really special. You can also make just one large crust on a baking sheet, add the filling, and turn the edges over the pie leaving the center open for an Apple Galette.
You know I didn't even mention that I've never seen the apples chopped that way in a pie either. I always slice them. Not that I make a lot of apple pies, they are my least favorite pie, but I slice mine and do almost exactly what you say. I just don't cook them. I add a teaspoon of bourbon, juice of a lemon, and a couple teaspoons of flour. Dot the top with butter then put on the crust. The apples always give off enough water to cook themselves and with the butter and flour make a binder. I usually make lemon and chocolate chess, pecan and sweet potato. I only bake for holidays.
Ok, thinking about this delicious filling of yours made me think it would be an amazing apple cobbler, or apple crisp! Yum!
As soon as you asked Eva to make extra filling I thought ... pie! Great idea and with so much less sugar than my versionj. Maybe try a crumb crust (then you get TWO pies)?
I'm dying to try this pie recipe but will probably make a paste with flour and butter. Add the sugar and water and bring to a boil. Simmer, then remove from heat and add the rest of the filling. This would help hold the filling together when you cut the pie. I would also love to know more about your oven.
I’ve been making rustic Italian cakes, which have become favorites. My favorite is Italian buckwheat jam cake from northern Italy, probably Austrian influence. Would love to see Eva make it.
Strudel being Italian is just as debated as American apple pie being Dutch
I think the word Dutch for apple pie comes from Pennsylvania Dutch
Appeltaart
Dutch appeltaart is delicious!
@@stephaniejaniczekssmugglerscanthere is an entire country filled with peope who are called Dutch. And its not Dutchland 😂
@@stephaniejaniczekssmugglerscan amish
Hello Harper and Eva! I love your channel.
My 2 cents for your apple pie recipe would be to add a couple more teaspoons of cold water and a 1/4 cup of flour mixed into the apple mixture to thicken. Also, after baking, I would let the pie cool down so that the thickener can set.
Happy baking!
Last step is mixing the apple mixture with sugar flour combo which helps so it’s not so runny.
Then after adding it to the pan dot with butter before topping with the top crust. Pierce it with a knife before you bake it.
corn starch is added to thicken the apple liquid or juice. You can mix in the cold butter cubes with two forks.
Harper, I think the filling would be awesome if it was more of a cobbler like filling. It looks delicious but a little dry. Then let Eva do the crust. lol, Good luck and keep us posted.
Beautiful job to both of you! Harper, the only thing I would say your crust needed was just a tiny bit more water. Everything you both made looked amazing! Ava, you are such a treasure trove of recipes!
How in the world did you gain so much knowledge??
Are y'all coming back to the states soon? Happy Fall Y'all-from Texas. 😊❤
Looks delicious! The only thing I would change is adding the rum extract to the water used to soak the raisins.
Time code 8.45 Rolling the pastry. The ingredients of the dough are that of Borek, a middle eastern pastry dough, found in Cyprus and Turkey, etc and as Phyllo in Greece. The pastry is used in savoury and sweet dishes. The most well known being Baklava. Strudel, is a traditional pastry from the area formerly belonging to the Austro-Hungarian Empire, which had close associations (wars) with the Ottoman Empire.
I would add just a bit more cold water to your flour mixture. It depends on how dry the room is. Yes, and flour on your rolling pin!!
My family is from Friuli-Venezia-Giulia and I’ve been eating struccolo since I was a child. My Nonna made it for us whenever we visited.
Harper, Eva, grammys, Pies need glue in the filling. usually cornstarch with the liquid from the apples makes enough binding agent to help the pie hold together. if the apples are dry put a bit of rum or white wine or apple juice. The crust is usually the hardest part so kudos to you Harper. I made strudel years ago. Jim Oaxaca Mexico
I love Apfelstrudel. Yummy!
Hi Harper, maybe you need to slice the apples and not cut them in cubes, compose the inside in layers of apple, egg and vanilla. Then cover the pie.
my Italian MIL made wonderful strudel, which was a big surprise to me the first time I had it. And she was from Umbria, Soo definitely strudel has made its way down from the Alps to become a "traditional" Italian dessert. I think it fits it perfectly with the Italian genius of turning the simplest ingredients into amazing dishes!