Absolutely love the energy of this episode! And I'm so glad it's out now, instead of the week before Thanksgiving like so places tend to do. This will give people plenty of time to prepare for the big day!
Love Erin's attitude. All is good, nothing is insurmountable and it all can be covered with whipped cream... and everyone is gonna love it anyway. So true! I would love anything Erin served. She's such a joy!
Thank you, Ms. Erin. You're the Einstein in pie making. I learned a lot with this tutorial video. I'll definitively try your apple pie. It's my favorite of all. Blessings to you.
My youtube pastry crush.😍 Finally she is back. Youre so personable and bubbly and passionate...I absolutely stepped up my baking with this series. Excellent format grouping the fundamentals of a particular desert into episodes rather than singular recipes. Provides freedom to create. Cheers!
When I make a pie that hasn't been par-baked I bake it on a pre-heated pizza stone. That extra heat from below really helps the bottom crust cook through.
Erin is amazing - her mastery, energy, wonderful sense of humour and phenomenal skill are incredible. Thank you so much. I also have your book and never miss your episodes. I confess you are my Food 52 favourite. ❤
Loving the pigtails! My grandmother always used tapioca pearls to thicken her fruit pies. I find that it works well, with no flavour difference. But I am just a home cook.
I’m a pigtail girl myself! When covid started and I was looking for something to keep me sane, I found Erin and Food52! Her Book On Pie is a workhorse in my kitchen for sure. The recipe for all buttah pie dough is the only one I use, along with the pumpkin, sour cherry and apple fillings. My favorite pastry chef, my favorite recipe creator, my favorite RUclips channel ❤ Thank you FOOD52 and Erin
Erin, you are an outstanding teacher, and a delightful person with which to spend time. I am a pretty good baker, but I have certainly "baked it up a notch" because of your videos and books. Many thanks and good wishes to you, your family and your staff!
I get a fully cooked crust by placing two stacked cookie sheets in the oven while it preheats. I also butter my glass pie plates (rims too) before laying the crust in ~ that helps the crust ease out of the pan easier. Apparently, when the bottom of the glass pie plate meets the hot cookie sheets, that starts cooking/browning the bottom crust right away. I always enjoy your videos!
I love watching people try the things I make. I do not want them to feel uncomfortable, but when I know it's really good, I just can't help myself. It's such a mixture of pride in what I've baked, but also the anticipation of the other person's joy. Because isn't that what baking is? The chance to bring joy into other people's lives.
Thanks to Erin I make the best pies in the family. Just yesterday I made a sweet potato pie and it already gone! All your helpful tips helped me create the best pie doughs! Thank you!!
Erin. You. Are. EVERYTHING. We are about to move and get a bigger kitchen and this was the PERFECT inspo for the new cozy smells to fill this new home with
There is another kind of apple pie you don't mention here, Erin, and that is apple cream pie....my very favorite. It uses a baked apple pie with a thick layer of whipped cream on top. There is no upper crust. It is a WOW, trust me!
I was watching another RUclipsr and she didn’t cook the fruit. It just didn’t feel right so then I came looking for your videos to confirm my knowledge of cooking fruit and man you are the queen of pie related resources. I’m so thankful you made this video cause I didn’t want to mess up my only sheet of your pie dough that I have left in the freezer with sogginess at the bottom when baking hahahah
I just got my pigtails cut off! Love yours! I never liked pumpkin pie until my new husband asked me to make one. I used James Beard's recipe with the inclusion of heavy cream instead of condensed milk plus cognac or brandy! Wow what a difference that made! I love it now but only Beard's recipe. And also, he includes some corn meal in the crust and it's become a family favorite, especially for the hardier winter pies and savory ones, too.
Erin, I made your pumpkin pie recipe yesterday, from your " The book on Pie " book. I really suck at making the pie crust so I cheated and bought the crust ( failed at buying it as well because I mistakenly bought some sort of vegetable oil pie crust) Anyway, I dislike pumpkin pie so much so I decided to give yours a try because you said you didn't like most pumpkin pies either. Your recipe is the only pumpkin pie I will ever eat agian. It is so good. Thank you Oooh, and I love your apple caramel pie and am making the apple butterscotch one tomorrow.
Thanks for being awesome Erin. I love your personality and how you break everything down. I'm feeling more confident and wanting to bake more. I think you're fantastic and you should really consider being a vocational school teacher I really think you would be great. I'm a fan!! 😊
As always, so much incredible knowledge and tips shared here! Thank you, thank you, my Canadian Thanksgiving pies turned out excellent. I double the filling on your pecan and pumpkin pies in my household because the pastry to filling ratio seems low. I like my pies filled to the prim - like how your apple is here!
I par-baked the crust for my pumpkin pie this year and I was so pleased with how well it turned out. No 'Is it actually cooked on the bottom?' questions. I didn't have the courage to do the Sturdy Pie Challenge though. Thank you Erin, I got your Book On Pie for Christmas last year.
I really enjoy your video's, have the book on pies; when I was looking at this episode, you mentioned the dutch crumble apple pie; In the Netherlands, where I am living, a crumble on apple pies is really not common; The only region you can find that is in the very south (Limburg; squeezed between Germany and Belgium); here the tradition is to make 'VLAAI" a thin bread dough topped mainly with fruits, rice pudding or custard and combinations; some come with a good crumble on top of the filling.. greetings from Maastricht, Limburg, Netherlands
Hi Erin. After commenting previously asking you if you ever make Sweet Potato and cleaning out my many magazines, I came across a “2017 Fall Sift” magazine. Low and behold who is on page 63 is A Golden, Sweet Trophy of the Season with a picture of you holding a pie with Brinkley on his lease. There it is on page 65-Sweet Potato Pie! Thanks Erin! You are the best ever! ❤️❤️❤️. So glad I didn’t ditch this magazine! Sift magazine is no longer in print. 😢
Amazingly good tips. Thanks for your advice about pre-baking fruit pie filings- I’ve been doing that myself forever. But, may I just say I never knew I was supposed to be ashamed of cracks on top of my pumpkin pie. 😂
Darling pigtails! I was just thinking I should start planning thanksgiving pies, funny how that timing works out, huh? ;) Thanks, as always for the great tips!
I use glass marble-y pebbles as pie weights. They're colorful sitting on my shelf between pies, & I hope there's no major reason they wouldn't be healthy!
Erin? You are lucky enough to work w/Amanda?! IDK that? Gosh, I 💚 this pie episode 🥧Genius!😘 I used your book & recipe for cooked apple filling last Sunday…so the results were exceptional….it did take pressure off me for Sunday dinner & getting that 🥧done….but more importantly it was delicious! You are generous & an amazing baking teacher🥧😘💚💚💚💚
I absolutely adore an apple pie :3 But I rather do a crumble (quicker!!) with at least two types, one mealy and one crispy kind of apple (red and green usualy xD)!! We have a great tart apple thats mealy and not that wet here in Sweden that people often grow in the garden, and you might be able to pluck some if you ask xD Cut up some apples into nice chunks (I like it chunky!), some sugar, cinamon and a quick dough thats flour, real butter (a lot xD) a dash of sugar and a pinch of salt crumbled over :) Bake in a hot oven untill bubbly and nice on top (around 440F or 225C) The best on a frosty autumn day!!
Always love a new video with Erin :). I’m wondering…could you potentially use a hair dryer instead of a kitchen torch for the pumpkin pie trick? On low blast but high heat? I might try and report back!
Erin, i just love all your shows! I've got a question for you regarding pumpkin pie. I grew my own sugar pumpkins, baked them and pureed the pumpkin after baking them and them froze the pureed pumpkin. Can I substitute this pumpkin for canned pumpkin? Do I need to do anything special to it if it can be substituted?
I just love Erin's stuff - bought your book and have been living by it for nearly three years now. Just bought Savoury Baking too. I have a question though. I've followed instructions to the letter and I only pass the sturdy pie challenge occasionally. Often it just doesn't lift out. Just tonight, after putting it back in the oven in the second phase of parbaking (after removing weights) the crust blew up like a balloon. And I docked and weighted the bejeezus out of it, promise! Help!
Anything with pies and Erin I am in! What do you think though is the difference with baking in a ceramic pie dish vs. metal? I am worried to place the ceramic dish on a baking steel as that gets so hot and may crack the ceramic dish.
If the ceramic and the baking steel are place in the oven together, their temperatures would be the same. Once removed from the oven, the steel may cool faster since the ceramic may hold the heat a bit longer as it is a thicker vessel.
@@shawnahills4645Hello! The ceramic dish and the baking steel would not be put in the oven the same time as the pie dough would be in the pie dish which would have been in the refrigerator before putting in the oven.
I never again prick my pie crust when making a pecan pie! I've been making pecan pies for the past 50 years and don't par-bake my crust either. There was one time in my younger years that I thought, "Oh, I should prick my crust." What happened is all my custard went under my pie crust which made it rise to right under my pecans. That is, it was custard, pie crust, and then pecans! I didn't know it happened until it was cut. My brother-in-law laughed so hard at me, then made fun of me every year thereafter when I made a pecan pie. I use my mother's recipe which is now about 100 years old now. I have never (other than that one time) had a problem baking the pie with an un-parbaked crust.
Hey Erin 🤗 I got tickled thinking about the crack in the pie. If I had a $1 for every person who may say… I BET IT’S A CRACK UNDER THAT COOL WHIP or if placed on the table with a crack how people will whisper about it. I also think about the store bought pies that possibly got thrown in the trash because of an imperfection that coulda possibly fed some homeless people. CRACK IS WHACK but not when it may show in a pie. Take care. ✌🏾
You're sadly right. That's why the kind of people who may be mean about a little crack on an otherwise delicious pie are not welcome on my holiday table!
Erin is the best! So much fun to watch and always incredibly informative.
Erin is an absolute natural in front of the camera! Love her pie hints, but love watching her even more!
Absolutely love the energy of this episode! And I'm so glad it's out now, instead of the week before Thanksgiving like so places tend to do. This will give people plenty of time to prepare for the big day!
Love Erin's attitude. All is good, nothing is insurmountable and it all can be covered with whipped cream... and everyone is gonna love it anyway. So true! I would love anything Erin served. She's such a joy!
Almost didn't recognize her without the head wrap. She looks absolutely adorable with the side part & pigtails.
Crust cutouts (like small autumn leaf shapes) make nice decos *and* can also cover cracks.
Thank you, Ms. Erin. You're the Einstein in pie making. I learned a lot with this tutorial video. I'll definitively try your apple pie. It's my favorite of all. Blessings to you.
My youtube pastry crush.😍 Finally she is back. Youre so personable and bubbly and passionate...I absolutely stepped up my baking with this series. Excellent format grouping the fundamentals of a particular desert into episodes rather than singular recipes. Provides freedom to create. Cheers!
Thank you for having this out in time for Canadian thanksgiving 😁
This! finally someone who posts before Canadian thanksgiving!
When I make a pie that hasn't been par-baked I bake it on a pre-heated pizza stone. That extra heat from below really helps the bottom crust cook through.
Awesome idea! Thanks!
Erin is amazing - her mastery, energy, wonderful sense of humour and phenomenal skill are incredible. Thank you so much. I also have your book and never miss your episodes. I confess you are my Food 52 favourite. ❤
Loving the pigtails! My grandmother always used tapioca pearls to thicken her fruit pies. I find that it works well, with no flavour difference. But I am just a home cook.
I really like tapioca too…it’s a texture thing for me I think…🤷♀️
You give a wealth of information with an amazing amount of energy 😊I love the sturdy pie challenge 😊
I love that you show the contrasts of the perfect and the flawed and speak of the why's and show how to fix the flaws ❤️
OMG this is fantastic! I have your pie book and your savory book. I make pies for a living and thoroughly enjoy your videos!
I’m a pigtail girl myself! When covid started and I was looking for something to keep me sane, I found Erin and Food52! Her Book On Pie is a workhorse in my kitchen for sure. The recipe for all buttah pie dough is the only one I use, along with the pumpkin, sour cherry and apple fillings. My favorite pastry chef, my favorite recipe creator, my favorite RUclips channel ❤ Thank you FOOD52 and Erin
Pippin apples are the best tasting for pie in my opinion. Great information!
I agree, but I have not been able to find them
In years. I am in the USA, California and Texas.
Oh my--do I ever love your personality, wisdom and knowledge! I very much like seeing "more" of you without the bandana! Very pretty--you, that is!
Erin, you are an outstanding teacher, and a delightful person with which to spend time. I am a pretty good baker, but I have certainly "baked it up a notch" because of your videos and books. Many thanks and good wishes to you, your family and your staff!
Should have said with "whom." Oops!
Ms. E.J. McDowell is my pie goddess!! 🤩🤩
Erin's "The Book on PIE" IS the best pie book out there.
I get a fully cooked crust by placing two stacked cookie sheets in the oven while it preheats. I also butter my glass pie plates (rims too) before laying the crust in ~ that helps the crust ease out of the pan easier. Apparently, when the bottom of the glass pie plate meets the hot cookie sheets, that starts cooking/browning the bottom crust right away. I always enjoy your videos!
What can I say? Erin, you're just fabulous! Superhuman expertise, and such a joyful attitude! Thank you, and best wishes from Australia.
You're my fav Food52 host! Keep being awesome!
Love Erin! I've been baking for decades and still learn from her!
Thank you for showing the comparison between the perfectly par baked crust and the not-so-perfect crust.
I love watching people try the things I make. I do not want them to feel uncomfortable, but when I know it's really good, I just can't help myself. It's such a mixture of pride in what I've baked, but also the anticipation of the other person's joy. Because isn't that what baking is? The chance to bring joy into other people's lives.
I must have that pecan pie. MUST. EAT. lol. Just ordered your pie book, I need to conquer pies. They're kinda my nemesis, well pastry crust pies.
Thanks to Erin I make the best pies in the family. Just yesterday I made a sweet potato pie and it already gone! All your helpful tips helped me create the best pie doughs! Thank you!!
Love her techniques & teaching style!
Wait your crust is beautiful!!!
Erin. You. Are. EVERYTHING. We are about to move and get a bigger kitchen and this was the PERFECT inspo for the new cozy smells to fill this new home with
There is another kind of apple pie you don't mention here, Erin, and that is apple cream pie....my very favorite. It uses a baked apple pie with a thick layer of whipped cream on top. There is no upper crust. It is a WOW, trust me!
I love Amanda tasting it and being so natural the way she always is
I was watching another RUclipsr and she didn’t cook the fruit. It just didn’t feel right so then I came looking for your videos to confirm my knowledge of cooking fruit and man you are the queen of pie related resources. I’m so thankful you made this video cause I didn’t want to mess up my only sheet of your pie dough that I have left in the freezer with sogginess at the bottom when baking hahahah
I tend to stay away from making pies because of my lack of knowledge but this episode has giving me courage to try thank you so much for this post
It's true...streusel pies and cakes always are the first to go in my experience
The RLB maceration method was a game changer for me.
I just got my pigtails cut off! Love yours! I never liked pumpkin pie until my new husband asked me to make one. I used James Beard's recipe with the inclusion of heavy cream instead of condensed milk plus cognac or brandy! Wow what a difference that made! I love it now but only Beard's recipe. And also, he includes some corn meal in the crust and it's become a family favorite, especially for the hardier winter pies and savory ones, too.
Erin, I made your pumpkin pie recipe yesterday, from your " The book on Pie " book. I really suck at making the pie crust so I cheated and bought the crust ( failed at buying it as well because I mistakenly bought some sort of vegetable oil pie crust) Anyway, I dislike pumpkin pie so much so I decided to give yours a try because you said you didn't like most pumpkin pies either. Your recipe is the only pumpkin pie I will ever eat agian. It is so good. Thank you
Oooh, and I love your apple caramel pie and am making the apple butterscotch one tomorrow.
Pies are my husbands favorite! He was amazed at your beautiful crust! Keep spreading the love.
Awesome tips! Thanks for posting it in time for Canadian Thanksgiving ❤
Loved this video, Erin - thanks for all the great tips!! I always learn something when I watch you… and I LOVE your cookbooks!! ❤
Thanks for being awesome Erin. I love your personality and how you break everything down. I'm feeling more confident and wanting to bake more. I think you're fantastic and you should really consider being a vocational school teacher I really think you would be great. I'm a fan!! 😊
As always, so much incredible knowledge and tips shared here! Thank you, thank you, my Canadian Thanksgiving pies turned out excellent. I double the filling on your pecan and pumpkin pies in my household because the pastry to filling ratio seems low. I like my pies filled to the prim - like how your apple is here!
27 seconds in and I love you!!!
I say these were some of the best tweaks ever! And, I already watched the other pie episodes she presented
Erin! You're a hoot! Love your videos.
Oh I love it when Erin makes pie!
Thanks, Erin :)
I par-baked the crust for my pumpkin pie this year and I was so pleased with how well it turned out. No 'Is it actually cooked on the bottom?' questions. I didn't have the courage to do the Sturdy Pie Challenge though. Thank you Erin, I got your Book On Pie for Christmas last year.
So cute, fangirling on Amanda Hesser!
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
I love you so much Erin. You're the most knowledgeable, best teacher.
I agree❤
I know a girl who once decided to use corn as pie weights. Guess what happened 🤣🤣🤣
Erin, you're the kitchen goddess 🫶
I really enjoy your video's, have the book on pies; when I was looking at this episode, you mentioned the dutch crumble apple pie; In the Netherlands, where I am living, a crumble on apple pies is really not common; The only region you can find that is in the very south (Limburg; squeezed between Germany and Belgium); here the tradition is to make 'VLAAI" a thin bread dough topped mainly with fruits, rice pudding or custard and combinations; some come with a good crumble on top of the filling.. greetings from Maastricht, Limburg, Netherlands
Hi. I just love to see you with your pig tails. So cute.
By the way love your shows, always filled with so much great information.
Omg you are so talented! Thank you
Thanks once again for your tips....your videos are really top class thanks
oh my gosh, so appreciative that this video came out in October. Where can we purchase the pie dish?
thank you 😁
Hi Erin. After commenting previously asking you if you ever make Sweet Potato and cleaning out my many magazines, I came across a “2017 Fall Sift” magazine. Low and behold who is on page 63 is A Golden, Sweet Trophy of the Season with a picture of you holding a pie with Brinkley on his lease. There it is on page 65-Sweet Potato Pie! Thanks Erin! You are the best ever! ❤️❤️❤️. So glad I didn’t ditch this magazine! Sift magazine is no longer in print. 😢
it was so cute. i saw the men coming to eat the pie and leave because they were a few minutes early
Thank you so much for your divine love of food!!!!😊😊😊😊😊😊😊😊😊😊😊😊😊
Loved her on nailed it 😊
All good tips.
Once I started cooking my apples, the pies turn so much better.
Thanks for the reminder to try out a streusel topped apple pie this year!
Love all your tips just amazed! I will definitely be trying the pumpkin and the pecan for Thanksgiving Ty 👍🏼
Where do you get you pie pans!
Erin! Love your Food 52 content and your pigtails! ❤😊❤😊❤
Thank you Erin so much for this video. I will definitely pre-cooking my apple filling this holiday baking season!
Amazingly good tips. Thanks for your advice about pre-baking fruit pie filings- I’ve been doing that myself forever. But, may I just say I never knew I was supposed to be ashamed of cracks on top of my pumpkin pie. 😂
Erin, I was so sad to see you didn't include the classic sweet potato pie!
Love the gray pie plate!
You are a delight!
Darling pigtails!
I was just thinking I should start planning thanksgiving pies, funny how that timing works out, huh? ;) Thanks, as always for the great tips!
I use glass marble-y pebbles as pie weights. They're colorful sitting on my shelf between pies, & I hope there's no major reason they wouldn't be healthy!
Erin? You are lucky enough to work w/Amanda?! IDK that? Gosh, I 💚 this pie episode 🥧Genius!😘 I used your book & recipe for cooked apple filling last Sunday…so the results were exceptional….it did take pressure off me for Sunday dinner & getting that 🥧done….but more importantly it was delicious! You are generous & an amazing baking teacher🥧😘💚💚💚💚
Please give us a mince pie😋
I absolutely adore an apple pie :3 But I rather do a crumble (quicker!!) with at least two types, one mealy and one crispy kind of apple (red and green usualy xD)!!
We have a great tart apple thats mealy and not that wet here in Sweden that people often grow in the garden, and you might be able to pluck some if you ask xD
Cut up some apples into nice chunks (I like it chunky!), some sugar, cinamon and a quick dough thats flour, real butter (a lot xD) a dash of sugar and a pinch of salt crumbled over :) Bake in a hot oven untill bubbly and nice on top (around 440F or 225C) The best on a frosty autumn day!!
I love all three! ☺️
Always love a new video with Erin :). I’m wondering…could you potentially use a hair dryer instead of a kitchen torch for the pumpkin pie trick? On low blast but high heat? I might try and report back!
Great tips! Thank you for the video!
a question I've always had - do you think the dried beans and grains used as pie weights are still usable as food!?
Don't forget sweet potato pie. 😊❤😊
Did you forget about the sweet potatoe pie!? An episode on that too❤.
Love you and your pigtails! I always wondered if you had hair! Haha.
Erin, i just love all your shows! I've got a question for you regarding pumpkin pie. I grew my own sugar pumpkins, baked them and pureed the pumpkin after baking them and them froze the pureed pumpkin. Can I substitute this pumpkin for canned pumpkin? Do I need to do anything special to it if it can be substituted?
Love this gal😊
Can the dried beans be reused for many pies? When done with using the beans this way, can they be hydrated and eaten?
loveeeeeeeeee herrrrrrrrrrrrrrrr
I like this video!
You’re adorable and so easy to listen and learn from.
I just love Erin's stuff - bought your book and have been living by it for nearly three years now. Just bought Savoury Baking too. I have a question though. I've followed instructions to the letter and I only pass the sturdy pie challenge occasionally. Often it just doesn't lift out. Just tonight, after putting it back in the oven in the second phase of parbaking (after removing weights) the crust blew up like a balloon. And I docked and weighted the bejeezus out of it, promise! Help!
Anything with pies and Erin I am in! What do you think though is the difference with baking in a ceramic pie dish vs. metal? I am worried to place the ceramic dish on a baking steel as that gets so hot and may crack the ceramic dish.
If the ceramic and the baking steel are place in the oven together, their temperatures would be the same. Once removed from the oven, the steel may cool faster since the ceramic may hold the heat a bit longer as it is a thicker vessel.
@@shawnahills4645Hello! The ceramic dish and the baking steel would not be put in the oven the same time as the pie dough would be in the pie dish which would have been in the refrigerator before putting in the oven.
I look at recipes as suggestions. You have to make it your own.
I never again prick my pie crust when making a pecan pie! I've been making pecan pies for the past 50 years and don't par-bake my crust either. There was one time in my younger years that I thought, "Oh, I should prick my crust." What happened is all my custard went under my pie crust which made it rise to right under my pecans. That is, it was custard, pie crust, and then pecans! I didn't know it happened until it was cut. My brother-in-law laughed so hard at me, then made fun of me every year thereafter when I made a pecan pie. I use my mother's recipe which is now about 100 years old now. I have never (other than that one time) had a problem baking the pie with an un-parbaked crust.
Do you reuse the beans?
Love your energy. I live in the Kansas City mo. Area. Lets do coffee!
Hey Erin 🤗 I got tickled thinking about the crack in the pie.
If I had a $1 for every person who may say…
I BET IT’S A CRACK UNDER THAT COOL WHIP or if placed on the table with a crack how people will whisper about it.
I also think about the store bought pies that possibly got thrown in the trash because of an imperfection that coulda possibly fed some homeless people.
CRACK IS WHACK but not when it may show in a pie.
Take care. ✌🏾
You're sadly right. That's why the kind of people who may be mean about a little crack on an otherwise delicious pie are not welcome on my holiday table!
Erin what makes the mereign turn syrupy on top of a pie between the layer of the pie and in between the custard and merreign