Always put flour on your pasty cloth before you put your dough on it. If you don't, the grease from your dough will seep into it and cause your dough to stick to it. Always sprinkle a little flour on top of your dough and flour your rolling pin. They don't tell you this in the instructions when preparing your cloth! Add a little extra water to your dough next time. It will prevent it from cracking! Also when preparing your cracks or adding a little bit more dough in an area when you need it, take your finger and get a bit of water on it n rub it a little or touch where your repairing it. It helps to add moisture to that area and will patch easier n smoother! Also, a good thing to keep in mind if you're a new baker, Always mix your ingredients away from your pastry cloth. Getting grease, butter or juice will cause your cloth to stain and stick! Its better to wash it and start over and don't be afraid of using to much flour! The more you use in preparing your cloth, the better! Your pie looked amazing good! To get your juices to thicken up a little, just add a teaspoon of flour to your apples before pouring them into the crust! Just a few hints to help you out hun!! Baking is so much fun and definitely rewarding when its done! Great video and looking forward to your next! 🙏❤🙏😁
Hi Karen, I always add flour before each use. Sometimes I don't add enough but I always manage to get it made. This is very good advice for a beginner!! TFW God Bless, Linda
If you add a little lemon to the apples and 2 Tablespoons tapioca flour on top of the apples before the sugar it will turn out even more fantastic because you won't have runny juices but delicious gooeyness!
I've been watching pie making videos and discovered that your method is preferred. Cut in the shortening and butter in two different cuttings. First, very fine, second, bigger chunks. Thank you, this looks great!
Hi...a tip to help your crust from not sticking is when your rolling it out, pick the dough up and turn it. Roll then turn it again. If it keeps tearing then you dont have enough moisture si next time add more. Your pie looks delicious tho. I will be making one today. Thank you for sharing
I just used your crust recipe for my pie crust. I used lard instead of shortening just because it’s all I had but... I got a food processor for Christmas and this thing makes pie crust like a dream.
I see people rolling their pie crusts into these perfect circles so I really appreciated seeing one come out more like mine.😊 I'm sure going to try this recipe because I believe you that it's the best apple pie. TFS.❤
Hi Opal, It's been a while since I made this video but I don't think I refrigerated the dough..just have your apples cut before you make the dough. TFW God Bless, Linda
I really love how this pie looks and I'm so glad you took the time to make sure everyone saw exactly what you were doing! I can't wait to try it today! baking is new to me too and I've never made a pie before but this is the one I want to start with
+Sarah Morris I love this simple pie because the apples shine through, not spices. It will be easier to get the crust into the pie plate if you roll it onto your roller then unroll it into the pie plate for the bottom crust and using the same procedure, roll it onto the top of the apples. I hope you enjoy it. Don't get discouraged if it seems difficult at first (the pie dough) the more dough you make the easier it will become. Let me know how your first pie comes out and try not to get frustrated. Linda
+Hands That Cook I loved baking the pie! I did have some problems with the crust but this is also my fist time ever making a pie. I wanted to show you what it looked like so I made it my channel picture! let me know what you think!
Sarah, I think the pie looks beautiful. Have you tasted it yet? Was the crust tender? You've done a wonderful job on your first pie. You should be very proud!!
Hi Linda that crust looks wonderful ! When I make apple pie I like to cook my apples in a saucepan on the stove top first, I add 1 cup sugar and 1 cup water to the apples and bring them to the boil while stirring all the time so the sugar doesn't burn, when they are soft and mushy use a potato masher to mash the potatoes but not too smooth! now let it sit while you make the crust and the excess water will settle so you can spoon out the apple and leave all that extra water behind, make sure the apple has cooled down before adding it to the crust....also when you have rolled out your pastry, place the rolling pin on top of the crust and lift the crust up onto the rolling pin and continue until it is all rolled onto the rolling pin, now you can lift it over to the edge of the pie and unroll it from one edge to the other edge covering the pie as you go. Hope this helps, thanks for the great recipe. Heather in Sydney, Australia.
+Heather Watson Hi Heather, when I made this video I was very new to the making of pie crust. I have since become wiser and roll the crust onto the pie with my rolling pin but as a beginner I was hoping to give all who were afraid of making a pie crust, the courage to try it. I have seen other apple pies made just as you make yours and they turned out beautifully so I appreciate the advice and in the future I may use that method of cooking the apples first. I appreciate the time it took to give me that advice and watch this long video!
Linda, the pie looks amazing. I agree, it's ends up tasting of the spices & nothing else. I must admit here, your voice is so relaxing, I've ended up having an impromptu afternoon snooze 😀😀 I will have to watch the middle of the video again later. I will definitely make this pie. Best wishes, Allan
Hi Allan, I apologize for such a long video. I have had such a hard time with pie crusts I wanted everyone to see how much easier it is with a pastry cloth...but, I could have cut out A LOT of the fat and flour blending. Somehow I felt there was somebody out there that needed to see it. Great pie...I hope you'll try it. AND btw, I take an impromptu nap almost everyday! Thanks for watching and commenting! I did not leave a recipe since this is so simple.
@@Handsthatcook: Maybe then put it in the ice box and chill it until it firms up enough until it's safe enough to gently roll out...and possibly use less pressure, and have a thicker crust. We don't have the best internet the last few days because or the storm situation...It fades and stops all too often. Thanks for repeating the script.
You may have thought it was a long video but I couldn’t lose interest is you’re such a charming host and of course I learned some thing watching him. You’re such a Pleasant manner thank you for posting this
This pie demonstration was very good. The pie looks delicious. I will be making it for my husband and me. I will comment when I get one made. Thank you, love your videos.
@@Handsthatcook,i dont put cinnamon in my pie but i put 2 tables spoons of flower mixe with sugar andd its like the best i can eat.... my familey dont like cinnamon...but your look very good..:)
Yum! I love the look of this Apple pie Linda. I am not one to like too much spice either on the apples, but cinnamon I have to have in it. I think the pie crust looks awesome and I like that pie Mat and rolling pin cover. Great idea. Thank you and I loved that the video was long, I thoroughly enjoy longer videos.
I would love a piece of this pie! I'm gonna do my best to make it, what a beautiful sight! Also liked your method of peeling the apples!WISH ME LUCK!!!
Have enjoyed your video today and will try a pie without cinnamon . If you keep turning your pie crust dough, not the pastry cloth, but the dough itself, it will not stick to the pastry cloth. I just bought a pastry cloth and it’s THE BEST
Thanks for the recipe I'm from México...now I follow your chanel really enjoy it... a lot. I have a simple quiestion, can I make it in a food processor? 😊
You can certainly slice apples in a food processor and I've seen videos making pie crust in one too but I've never had much success for pie crust done that way....it's me not the food processor, lol!! I know it can be done. I guess I don't have the right touch. I hope this helps....TFW God Bless, Linda
Thanks for all the tips. Enjoy your candor (stoveworld) ;-)! Sure I won't loose interest because your accent and infomalliy given know-how is so much fun. Love the expert critique from your Mr. is always a good ending. Thanks.
Thanks for the great recipe. That crust looks delish! I am going to make it tomorrow . Can't wait to taste it. And I like to pour just a small amount of heavy cream over it. Oh my mouth is watering already.
I've made my share of pies. Forming edges I don't do good on and i started making pies when I was 26 too many yrs ago. 28 yrs ago. Don't like peeling apples. But love apple pie so I have peeled apples.
I didn't add one simply because the channel I got it from didn't but I think it could've used a tablespoon of flour in the sugar and cinnamon mixture...which I'll add next time I make it. TFW God bless!!
Linda, HELP!!! I made a really good looking pie last night (Well, this morning really 03:30) and I did US style crimping for the first time, I folded under and crimped but when I peeped after the first 20 mins (@ 220C/430F) all my crimping had 'melted' and landed on the baking tray. Any ideas on what I did wrong? I also cut it while it was still warm and it was SWIMming in juice, so I emptied it into a bowl in order to save my bottom from going soggy. It's not such a big deal as I'm the only one eating it, but what did I do wrong? All advice gratefully received.
Too much shortening in the flour caused the crust to melt and 2) the juices didn't thicken, what did you add as a thickener? It also could have been the type of apples you used.
***** I did use shortening in the pastry (which I don't usually, normally it's all butter) and I used flour for the thickener, but I added bottled (drained) Cherries to the filling because I didn't think there were enough Apples, it's a bruiser of a pie 😄. The juices I took out thickened in the bowl overnight, but I do think they'd've soaked the bottom crust before they cooled. It's a fabulous pie but I suppose that's what I get for baking pastry in the middle of the night.
It shouldn't have mattered if you used butter or shortening...if you used too much OR the crust was too warm when you baked it...the same thing would have happened. Chilled dough, not warm and some apples do not hold up for baking. They get soggy...the addition of drained cherries might have not been drained long enough and the thickener you used wasn't enough.....last....do NOT cut a hot apple pie. The juices thicken when they cool....now my last bit of advice, if you're tired and in a hurry in the middle of the night, do NOT bake a pie, lol!!
I know, I know, but it was just sitting there on the cooling rack, looking at me and calling " Sharon, come and cut me, take a tasty slice" lol. I should have put it into the fridge and baked it when I got up, that would've given the pastry time to chill and set a bit.
I just watched for the first time and also read comments. I'm going to make this pie as my FIRST attempt at a pie with homie made crust and my question is with the filling. In the video you mentioned using a couple tbsp of flour in the sugar mixture to "thicken" the inside when it cooks. In a comment you mentioned painting the bottom crust with a beaten egg to keep the bottom from getting soggy. So basically, I will put the egg on the bottom crust, and add the flour to the sugar mix and be done with it. No need to put corn starch anywhere in there?
Beat 1 egg with 1 tsp of water and baste it on the bottom crust to make a barrier so the crust won't become soggy...you can use part of what's left to baste on the top crust and sprinkle sugar on top of it ...it makes for a pretty crust with the lightly sprinkled sugar. Yes the flour is to thicken the juice from the apples...the flour takes the place of corn starch....I have some very easy and good pie crusts for you to use if you're a beginner at making crust...look up my No Fail Pie Crust...I don't recommend anything that isn't good. TFW God Bless Linda P.S. Please let me know how your pie came out.
Hi, Linda. That apple pie looks yummy. I can't decide what apples I should use, but I am sure you should always use Granny Smith in apple pie recipes. I love how you use lemon juice to keep apples from browning. Have a good day, Linda. God Bless!
Love your video!! Wasn't long at all...was thoughtful, full of detail and I kinda wished you would have made it longer....very relaxing..lol. I watched Mrs. Johnson on The Tonight Show....Jay would tease her and it was so cute to hear her laugh like a little girl. I have been making pies since I was about 17.....I too, use ice water, the shortening mix...and with time...I've mastered it. Don't worry about how you roll your top crust....some of mine come out so ugly..and I just use my artistic ability to make it work. Even ugly pies are yummy!
MissSusieQue1....thank you for your kind words...I'm NOT a crust maker of long ago. I'm self taught (as most are) from about 2 years ago. You can actually see my progression on my videos. The older the video, the less experience I had at making a successful crust, lol...they're some real doozie's on here. When I finally mastered it, I had such a feeling of accomplishment. I have my "masterpiece" crust on my video 100 yr old pie crust and demo if you care to watch it. It's a 30 minute video and the most wonderful crust I've ever eaten. TFW God Bless, Linda
Roll your top pie crust around your rolling pin, then it is easier to seat onto the pie. Brush your top with some milk and that will help it to brown. 450 degrees is way to hot. Better make it 400 for 15 min, then drop down to 375.
Well I made the pie, and it turned out fine! My crust was not real pretty, but it was good anyway, might have to practice more! Apple is a fave of mine! The caramel sauce really makes it delicious. Thanks so much for this recipe!
Mary, I'm so glad you went ahead and made this pie....so what if the crust wasn't perfect....the more you make crust, the better and easier it becomes. Thanks for letting me know. TFW God Bless, Linda
Mary Spaabeck took me awhile to learn to make edges look good. Still not good at making edges pretty. Getting better tho and I've been making pies for long while.
You said you couldn’t see the circles on the pastry cloth for the flour. Blending the flower in first is so you don’t really need to heavily flour the cloth to roll out the dough.
I enjoy your tutorial on pie Crust! Can you give me this apple pie recipe. I'm a "beginner baker." I come from a southern family of extraordinary bakers and I want to immulate them (all have departed this earth) and I wasn't smart enough to watch and learn from them ☹.
The video shows exactly how I made it. There was no thickener added and I cut it while it was still warm or it would have held together better. It was delicious!!!! TFW God Bless, Linda
I skip the cinnamon most of the time too, if I do use it is a dash not 1/4 or a 1/2 just dash. Too many use too much and it becomes a cinnamon pie. I can't wait to try this trick with the crust, I use butter and shortening but not as flaky as I'd like.
Great demo Linda of a delicious looking pie! My all time favourite! My theory on a 'fussy crust'...or one that gives you a difficult time will be the BEST crust...flaky and tasty...and sounds like it was! I too only put sugar, flour and cinnamon with my apples! Thanks for posting...and I enjoy your videos!
Linda CeeTee Hi Linda, this was such a good pie! I never think anyone appreciates apple pie like I do...lol, but sounds like you do!! I loved this pie but I have found a better pie crust...the 100 yr old pie crust recipe on my channel. See what you think. Thanks for watching and commenting!!
This is exactly how I remember my grandma made hers, she never mixed the apples with the sugar the one thing she did use was tapioca on her apples, but I was so young I don't know if it was instant or not? She just tossed it around with the apples I think it was 2tbls😕😀
Found your video because I will be making a apple pie for my experimental research and food class. Today's pie is a test run since it is my first time. I will be sure to update you on how it went
@@Handsthatcook thank you!!!.... I finished the pie and LET ME SAY IT WAS so much harder then I thought. The dough was very hard to roll and I couldn't even make a crust but I followed the measurements precisely. But I now know for next time. I also forgot to put sugar in the apple pie. Also how do I make the glaze thick. I put flour but then it make it a disaster so I am not sure what to put or do I let the glaze simmer on low heat for a few minutes
Hi college! First of all, have ALL the ingredients measured out (so you won't forget the sugar or cinnamon)..mix the sugar and cinnamon together and add 2 tblsp. of flour to it...mix it in also...that will thicken the juices for you. It won't matter if the flour is self rising or all purpose..either one will thicken the juices as it cooks. Learning to make crust is a process. The more you practise, the better you'll make it...and when making a crust keep the ingredients going into it as cold as possible....now honey, try again and get back with me God Bless, Linda
@@Handsthatcook hello I made the pie again and it went much better. For my class we have to so the process of making apple pie and I made the dough and it is very sticky. I believe I added too much water. Is there anything I can do to make the dough back to the way it is suppose to be? I am just nervous my food demo will be a fail. I have one pie already made in the fridge but since we have to show the process I have dough in the fridge now.
Hi Crystal, I hope you'll try and like this pie. Use a good grade of cinnamon. It makes a difference. If you don't have good quality cinnamon, double the amount so you can taste it decently. Let me know how you like it. If you like simple tasting apple pie without all the other spices, you're going to love this one. Thanks for watching and commenting!
How much flour did you add to your pie? Did you just measure it and add it into the container with the sugar and cinnamon or did you do something to it?My apple pies are ALWAYS full of juice. I use Granny Smith apples. Any help would be appreciated. I love your videos and binge-watched all weekend.
Hi Renee, this IS a wonderful pie and if you make it, you'll love it too. Thank you for watching and taking the time to comment. My videos usually get more views than this by now....I guess people don't like apple pie. LOL
I REALLY LIKE WATCHING YOU. I AM DYING HERE. I LOVE THE RED CANDIED APPLES BUT CANT EAT THEM. WAS WONDERING IF YOU WOULD MAKE ME A RED CANDIED APPLE PIE VERSION
Hi lovetina, I have several apple pies on my channel. Simply click on the small magnifying glass (on MY channel homepage) and type in Apple Pie....they will all come up together. TFW God Bless, Linda
Hi Marie, the simple recipes with few ingredients(like this one) you get while I give them out on video. The longer recipes with more ingredients will be under the SHOW MORE section under the video. I hope this helps!! TFW God Bless, Linda
Don't worry about the cracks or even the shape. This video reflects reality for most of us. The dough can be mended if there are cracks. And once it comes out of the oven, the pie will look perfect!
This is such a delicious pie without all those seasonings that hide or cover up the wonderful taste of an apple. I hope you try and enjoy it. TFW God Bless, Linda
Your crust looks like it was worth all the trouble you had it looks so flaky I will watch your recipe again tomorrow when I try out the crust for my Pecan Pie. I've watched at least 10 videos on Pie Crust making and yours looks the very best. Another lady said that when the crust breaks it only means it needed a little more water.
Love to watch you cook. Never to long. Thank you❤️
I cannot wait to try this pie along with your mini pecan pies. They look delicious. Thank you for sharing!
I made this last year using your recipe exactly. Absolutely delicious! My husband and I devoured it. Truly the best!!
Always put flour on your pasty cloth before you put your dough on it. If you don't, the grease from your dough will seep into it and cause your dough to stick to it. Always sprinkle a little flour on top of your dough and flour your rolling pin. They don't tell you this in the instructions when preparing your cloth! Add a little extra water to your dough next time. It will prevent it from cracking! Also when preparing your cracks or adding a little bit more dough in an area when you need it, take your finger and get a bit of water on it n rub it a little or touch where your repairing it. It helps to add moisture to that area and will patch easier n smoother! Also, a good thing to keep in mind if you're a new baker, Always mix your ingredients away from your pastry cloth. Getting grease, butter or juice will cause your cloth to stain and stick! Its better to wash it and start over and don't be afraid of using to much flour! The more you use in preparing your cloth, the better! Your pie looked amazing good! To get your juices to thicken up a little, just add a teaspoon of flour to your apples before pouring them into the crust! Just a few hints to help you out hun!! Baking is so much fun and definitely rewarding when its done! Great video and looking forward to your next! 🙏❤🙏😁
Hi Karen, I always add flour before each use. Sometimes I don't add enough but I always manage to get it made. This is very good advice for a beginner!! TFW God Bless, Linda
If you add a little lemon to the apples and 2 Tablespoons tapioca flour on top of the apples before the sugar it will turn out even more fantastic because you won't have runny juices but delicious gooeyness!
I've been watching pie making videos and discovered that your method is preferred. Cut in the shortening and butter in two different cuttings. First, very fine, second, bigger chunks. Thank you, this looks great!
That method is old school my mom did hers that way too.
I so love that you aren’t one of those perfect cooks. You are wonderful xox. Hello from Sydney Australia 👋🏼
Hi...a tip to help your crust from not sticking is when your rolling it out, pick the dough up and turn it. Roll then turn it again. If it keeps tearing then you dont have enough moisture si next time add more. Your pie looks delicious tho. I will be making one today. Thank you for sharing
I just used your crust recipe for my pie crust. I used lard instead of shortening just because it’s all I had but... I got a food processor for Christmas and this thing makes pie crust like a dream.
I see people rolling their pie crusts into these perfect circles so I really appreciated seeing one come out more like mine.😊
I'm sure going to try this recipe because I believe you that it's the best apple pie. TFS.❤
Really enjoyed your demonsration. Wondering if crust needs refrigeration before rolling out?
Hi Opal, It's been a while since I made this video but I don't think I refrigerated the dough..just have your apples cut before you make the dough. TFW God Bless, Linda
@@Handsthatcook __y66666666 __
....Looks so yummy!!! I will be trying it. I LOVE YOUR CRUST RECIPE!!💗
I really love how this pie looks and I'm so glad you took the time to make sure everyone saw exactly what you were doing! I can't wait to try it today! baking is new to me too and I've never made a pie before but this is the one I want to start with
+Sarah Morris I love this simple pie because the apples shine through, not spices. It will be easier to get the crust into the pie plate if you roll it onto your roller then unroll it into the pie plate for the bottom crust and using the same procedure, roll it onto the top of the apples. I hope you enjoy it. Don't get discouraged if it seems difficult at first (the pie dough) the more dough you make the easier it will become. Let me know how your first pie comes out and try not to get frustrated. Linda
+Hands That Cook I'll definitely let you know! do you think I can make a lattice top for this pie?
You absolutely can use a lattice top on this pie! I'll be waiting to hear from you....Linda
+Hands That Cook I loved baking the pie! I did have some problems with the crust but this is also my fist time ever making a pie. I wanted to show you what it looked like so I made it my channel picture! let me know what you think!
Sarah, I think the pie looks beautiful. Have you tasted it yet? Was the crust tender? You've done a wonderful job on your first pie. You should be very proud!!
amazing work, im sure the taste is delish,,congratulations. i loved the long video,,well explained,, thank you. please bake and share more.
Thank you Zsuzsa. I appreciate it! TFW God Bless, Linda
Hi Linda that crust looks wonderful ! When I make apple pie I like to cook my apples in a saucepan on the stove top first, I add 1 cup sugar and 1 cup water to the apples and bring them to the boil while stirring all the time so the sugar doesn't burn, when they are soft and mushy use a potato masher to mash the potatoes but not too smooth! now let it sit while you make the crust and the excess water will settle so you can spoon out the apple and leave all that extra water behind, make sure the apple has cooled down before adding it to the crust....also when you have rolled out your pastry, place the rolling pin on top of the crust and lift the crust up onto the rolling pin and continue until it is all rolled onto the rolling pin, now you can lift it over to the edge of the pie and unroll it from one edge to the other edge covering the pie as you go. Hope this helps, thanks for the great recipe. Heather in Sydney, Australia.
+Heather Watson Hi Heather, when I made this video I was very new to the making of pie crust. I have since become wiser and roll the crust onto the pie with my rolling pin but as a beginner I was hoping to give all who were afraid of making a pie crust, the courage to try it. I have seen other apple pies made just as you make yours and they turned out beautifully so I appreciate the advice and in the future I may use that method of cooking the apples first. I appreciate the time it took to give me that advice and watch this long video!
:)
Linda, the pie looks amazing. I agree, it's ends up tasting of the spices & nothing else. I must admit here, your voice is so relaxing, I've ended up having an impromptu afternoon snooze 😀😀 I will have to watch the middle of the video again later. I will definitely make this pie. Best wishes, Allan
Hi Allan, I apologize for such a long video. I have had such a hard time with pie crusts I wanted everyone to see how much easier it is with a pastry cloth...but, I could have cut out A LOT of the fat and flour blending. Somehow I felt there was somebody out there that needed to see it. Great pie...I hope you'll try it. AND btw, I take an impromptu nap almost everyday! Thanks for watching and commenting! I did not leave a recipe since this is so simple.
Don't apologise. I could watch you all day if I had the time. It's good to be shown exactly how to do it. People can bake along with you :)
Never thought of putting the sugar & cinnamon at the end. I think I will try that. Thank you for the share.
There's no thickener in with the apples? It really doesn't look runny - is looks really REALLY good!! Thanks for sharing!
Hi Kerry, You're right, there's no thickener in the apples and it's a wonderful pie. TFW God bless!
Never lose interest in any baking videos ! Love
So what should we do to avoid the pastry from breaking up when lifted into the baking dish and having the mess you had?
You wait until it's properly cooled....I told you all it was still hot. TFW God bless
@@Handsthatcook: Maybe then put it in the ice box and chill it until it firms up enough until it's safe enough to gently roll out...and possibly use less pressure, and have a thicker crust. We don't have the best internet the last few days because or the storm situation...It fades and stops all too often. Thanks for repeating the script.
I use the pastry scraper to lift the dough .When I used to make croissants I used it .
Pastry scraiper it has a black handle or not
Love it all..anything for great pie crust!
I like long videos personally. You get the chance to share more details. The details are what matters. Thank you for sharing.
Now that is a gorgeous crust! Thanks for tip on using butter and Crisco together.🏆
It was delicious and so easy to make! TFW God bless!!
You may have thought it was a long video but I couldn’t lose interest is you’re such a charming host and of course I learned some thing watching him. You’re such a Pleasant manner thank you for posting this
I use an all cotton pillow case. Works great
This pie demonstration was very good. The pie looks delicious. I will be making it for my husband and me. I will comment when I get one made. Thank you, love your videos.
Thank you Tammy...enjoy this delicious pie! TFW God Bless, Linda
@@Handsthatcook,i dont put cinnamon in my pie but i put 2 tables spoons of flower mixe with sugar andd its like the best i can eat.... my familey dont like cinnamon...but your look very good..:)
@@YH-gn6uu Thank you Yvette! I like a little cinnamon but you make yours the way you and your family like it. TFW God bless, Linda
Love apple pie every christmas..got to try this recipe thanks
I love this simple recipe. I hope you do too! TFW God bless!
Yum! I love the look of this Apple pie Linda. I am not one to like too much spice either on the apples, but cinnamon I have to have in it. I think the pie crust looks awesome and I like that pie Mat and rolling pin cover. Great idea. Thank you and I loved that the video was long, I thoroughly enjoy longer videos.
Thank you Ange, this video went way too long but I'm so glad you didn't mind. This is a wonderful pie. I hope you try and enjoy it as much as I do.
Seriously looks incredible it’s the apple pie of my dreams I’m definitely going to keep this recipe thank you so much
I appreciate, too simple to learn
Looks good a i love apple pie any time ....thanks will have to make this..
This is my favorite apple pie recipe...it's simple and so good. I hope you like it as well! TFW God bless!
I would love a piece of this pie! I'm gonna do my best to make it, what a beautiful sight! Also liked your method of peeling the apples!WISH ME LUCK!!!
Mary, I know you can do this. I will wish you luck but I really don't think you need it. Let me know how it turned out! TFW God Bless, Linda
Have enjoyed your video today and will try a pie without cinnamon .
If you keep turning your pie crust dough, not the pastry cloth, but the dough itself, it will not stick to the pastry cloth. I just bought a pastry cloth and it’s THE BEST
Thanks for the recipe I'm from México...now I follow your chanel really enjoy it... a lot. I have a simple quiestion, can I make it in a food processor? 😊
You can certainly slice apples in a food processor and I've seen videos making pie crust in one too but I've never had much success for pie crust done that way....it's me not the food processor, lol!! I know it can be done. I guess I don't have the right touch. I hope this helps....TFW God Bless, Linda
Thanks for all the tips. Enjoy your candor (stoveworld) ;-)! Sure I won't loose interest because your accent and infomalliy given know-how is so much fun. Love the expert critique from your Mr. is always a good ending. Thanks.
Thank you Clara. I appreciate your kindness and compliments!! TFW God Bless, Linda
Thanks for the great recipe. That crust looks delish! I am going to make it tomorrow . Can't wait to taste it. And I like to pour just a small amount of heavy cream over it. Oh my mouth is watering already.
Couldn't see you rolling it out or picking it up except for the one end. But, anyhow, love watching you.
Happy 4th of july a i will try this recipe love apple pie..
Looks good
I enjoyed spending the time with you , hope you're well. Great video thanks for sharing. New subscriber 👍
Welcome Tom!!! Thank you for the compliment!! TFW God Bless, Linda
I've made my share of pies. Forming edges I don't do good on and i started making pies when I was 26 too many yrs ago. 28 yrs ago. Don't like peeling apples. But love apple pie so I have peeled apples.
Well young lady,this IS gonna be my first pie I have ever made,wish me luck,yours looks fantastic!
You can do it!
I made this apple pie, crust and filling exactly as is. It is very good. But it is a bit watery. Did I miss a thickening agent??
I didn't add one simply because the channel I got it from didn't but I think it could've used a tablespoon of flour in the sugar and cinnamon mixture...which I'll add next time I make it. TFW God bless!!
Linda, HELP!!! I made a really good looking pie last night (Well, this morning really 03:30) and I did US style crimping for the first time, I folded under and crimped but when I peeped after the first 20 mins (@ 220C/430F) all my crimping had 'melted' and landed on the baking tray. Any ideas on what I did wrong? I also cut it while it was still warm and it was SWIMming in juice, so I emptied it into a bowl in order to save my bottom from going soggy. It's not such a big deal as I'm the only one eating it, but what did I do wrong? All advice gratefully received.
Too much shortening in the flour caused the crust to melt and 2) the juices didn't thicken, what did you add as a thickener? It also could have been the type of apples you used.
***** I did use shortening in the pastry (which I don't usually, normally it's all butter) and I used flour for the thickener, but I added bottled (drained) Cherries to the filling because I didn't think there were enough Apples, it's a bruiser of a pie 😄. The juices I took out thickened in the bowl overnight, but I do think they'd've soaked the bottom crust before they cooled. It's a fabulous pie but I suppose that's what I get for baking pastry in the middle of the night.
It shouldn't have mattered if you used butter or shortening...if you used too much OR the crust was too warm when you baked it...the same thing would have happened. Chilled dough, not warm and some apples do not hold up for baking. They get soggy...the addition of drained cherries might have not been drained long enough and the thickener you used wasn't enough.....last....do NOT cut a hot apple pie. The juices thicken when they cool....now my last bit of advice, if you're tired and in a hurry in the middle of the night, do NOT bake a pie, lol!!
I know, I know, but it was just sitting there on the cooling rack, looking at me and calling " Sharon, come and cut me, take a tasty slice" lol. I should have put it into the fridge and baked it when I got up, that would've given the pastry time to chill and set a bit.
If you'll brush the bottom of your unbaked crust with a beaten egg it will prevent it from getting soggy.
Can I say I love you just listening to your voice.. here in Seattle I too love to bake... I think I want to join a banking Grandma's class
Thank you Donna you're comments are so very kind!! TFW God Bless, Linda
@Southeastern777 Most don't..they say I talk too much, but I hear you and will try to make everyone happy! TFW God Bless, Linda
Hello again Linda I love your spirit
THANKS for sharing YUMMY
I just watched for the first time and also read comments. I'm going to make this pie as my FIRST attempt at a pie with homie made crust and my question is with the filling. In the video you mentioned using a couple tbsp of flour in the sugar mixture to "thicken" the inside when it cooks. In a comment you mentioned painting the bottom crust with a beaten egg to keep the bottom from getting soggy. So basically, I will put the egg on the bottom crust, and add the flour to the sugar mix and be done with it. No need to put corn starch anywhere in there?
Beat 1 egg with 1 tsp of water and baste it on the bottom crust to make a barrier so the crust won't become soggy...you can use part of what's left to baste on the top crust and sprinkle sugar on top of it ...it makes for a pretty crust with the lightly sprinkled sugar. Yes the flour is to thicken the juice from the apples...the flour takes the place of corn starch....I have some very easy and good pie crusts for you to use if you're a beginner at making crust...look up my No Fail Pie Crust...I don't recommend anything that isn't good. TFW God Bless Linda P.S. Please let me know how your pie came out.
Hi, Linda. That apple pie looks yummy. I can't decide what apples I should use, but I am sure you should always use Granny Smith in apple pie recipes. I love how you use lemon juice to keep apples from browning. Have a good day, Linda. God Bless!
Hi Byron, Thank you for watching and commenting! I hope you make this pie, it's a good one!! God Bless, Linda
Byron Chandler If you can get them, try adding in a couple of Pink Lady Apples . They're my all time favourite Apple.
Looks delicious! What kind of apples did you use? I usually use Granny Smith, yours sounded really crisp. I'm sure a great baking apple.
Hi Linda! I used granny smith. I almost always use them because I like the taste.
TFW God bless!
@@Handsthatcook, thank you such!!
So much!! Lol
Love your video!! Wasn't long at all...was thoughtful, full of detail and I kinda wished you would have made it longer....very relaxing..lol. I watched Mrs. Johnson on The Tonight Show....Jay would tease her and it was so cute to hear her laugh like a little girl. I have been making pies since I was about 17.....I too, use ice water, the shortening mix...and with time...I've mastered it. Don't worry about how you roll your top crust....some of mine come out so ugly..and I just use my artistic ability to make it work. Even ugly pies are yummy!
MissSusieQue1....thank you for your kind words...I'm NOT a crust maker of long ago. I'm self taught (as most are) from about 2 years ago. You can actually see my progression on my videos. The older the video, the less experience I had at making a successful crust, lol...they're some real doozie's on here. When I finally mastered it, I had such a feeling of accomplishment. I have my "masterpiece" crust on my video 100 yr old pie crust and demo if you care to watch it. It's a 30 minute video and the most wonderful crust I've ever eaten. TFW God Bless, Linda
I was wondering if you baked the pie crust first or not, now I know
Hi Sharon, the crust baked along with the apples. TFW God bless!!
Roll your top pie crust around your rolling pin, then it is easier to seat onto the pie. Brush your top with some milk and that will help it to brown. 450 degrees is way to hot. Better make it 400 for 15 min, then drop down to 375.
Hay I've had it long on one side and short on the other before.
Well I made the pie, and it turned out fine! My crust was not real pretty, but it was good anyway, might have to practice more! Apple is a fave of mine! The caramel sauce really makes it delicious. Thanks so much for this recipe!
Mary, I'm so glad you went ahead and made this pie....so what if the crust wasn't perfect....the more you make crust, the better and easier it becomes. Thanks for letting me know. TFW God Bless, Linda
Mary Spaabeck took me awhile to learn to make edges look good. Still not good at making edges pretty. Getting better tho and I've been making pies for long while.
You said you couldn’t see the circles on the pastry cloth for the flour. Blending the flower in first is so you don’t really need to heavily flour the cloth to roll out the dough.
Fp
I enjoy your tutorial on pie Crust! Can you give me this apple pie recipe. I'm a "beginner baker." I come from a southern family of extraordinary bakers and I want to immulate them (all have departed this earth) and I wasn't smart enough to watch and learn from them ☹.
The recipe is pinned in the video....good luck! TFW God bless!!
When you cut dough, you should have made the bottom one a little larger than the top one.
Thank you! Longer videos are best for novices as they fumble around unsuredly.
Did You Thicken it with a bit of flour or cornstarch??
The video shows exactly how I made it. There was no thickener added and I cut it while it was still warm or it would have held together better. It was delicious!!!! TFW God Bless, Linda
I skip the cinnamon most of the time too, if I do use it is a dash not 1/4 or a 1/2 just dash. Too many use too much and it becomes a cinnamon pie. I can't wait to try this trick with the crust, I use butter and shortening but not as flaky as I'd like.
I want a light taste of cinnamon. The star of this show is apple!! TFW God Bless, Linda
I am gonna give this one a go. Been wanting to make an apple pie for awhile.
I hope you love it...I do!! God Bless, Linda
Made today using your food processor pie crust method. I made double crust amount. Was so simple and delicious. Thank you!
Great demo Linda of a delicious looking pie! My all time favourite! My theory on a 'fussy crust'...or one that gives you a difficult time will be the BEST crust...flaky and tasty...and sounds like it was! I too only put sugar, flour and cinnamon with my apples! Thanks for posting...and I enjoy your videos!
Linda CeeTee Hi Linda, this was such a good pie! I never think anyone appreciates apple pie like I do...lol, but sounds like you do!! I loved this pie but I have found a better pie crust...the 100 yr old pie crust recipe on my channel. See what you think. Thanks for watching and commenting!!
This is exactly how I remember my grandma made hers, she never mixed the apples with the sugar the one thing she did use was tapioca on her apples, but I was so young I don't know if it was instant or not? She just tossed it around with the apples I think it was 2tbls😕😀
2 Tblsp. of tapioca is right..it's in the isle with the jello (above the jello) at Walmart.
I don't believe it's instant. TFW God bless!
Camera is off
Thank you
cut the sugar amount in half, add 2 tbls. flour so pie isn't liquid on bottom
Thank you!
Hi April, I hope you enjoy it. It's delicious!!! TFW God Bless, Linda
Found your video because I will be making a apple pie for my experimental research and food class. Today's pie is a test run since it is my first time. I will be sure to update you on how it went
This is a great pie..please DO let me know and I'm proud of you for completing college!!! TFW God Bless, Linda
@@Handsthatcook thank you!!!.... I finished the pie and LET ME SAY IT WAS so much harder then I thought. The dough was very hard to roll and I couldn't even make a crust but I followed the measurements precisely. But I now know for next time. I also forgot to put sugar in the apple pie. Also how do I make the glaze thick. I put flour but then it make it a disaster so I am not sure what to put or do I let the glaze simmer on low heat for a few minutes
Hi college! First of all, have ALL the ingredients measured out (so you won't forget the sugar or cinnamon)..mix the sugar and cinnamon together and add 2 tblsp. of flour to it...mix it in also...that will thicken the juices for you. It won't matter if the flour is self rising or all purpose..either one will thicken the juices as it cooks. Learning to make crust is a process. The more you practise, the better you'll make it...and when making a crust keep the ingredients going into it as cold as possible....now honey, try again and get back with me God Bless, Linda
@@Handsthatcook thank you so much!!!! I will try it again before my presentation and let you know!!!
@@Handsthatcook hello I made the pie again and it went much better. For my class we have to so the process of making apple pie and I made the dough and it is very sticky. I believe I added too much water. Is there anything I can do to make the dough back to the way it is suppose to be? I am just nervous my food demo will be a fail. I have one pie already made in the fridge but since we have to show the process I have dough in the fridge now.
Hi Linda!!! We don’t mind the long video cause we value the tutorials
Yay! Thank you! TFW God bless
It looks delicious like my Grandmother Gertrude use to make !😄😁😆
TY Evelyn....it's a delicious pie and I hope you enjoy it! TFW God Bless, Linda
How Wonderful !
Hi Crystal, I hope you'll try and like this pie. Use a good grade of cinnamon. It makes a difference. If you don't have good quality cinnamon, double the amount so you can taste it decently. Let me know how you like it. If you like simple tasting apple pie without all the other spices, you're going to love this one. Thanks for watching and commenting!
Would have been helpful to mention what kind of apples are best to use.
These are granny smith and also what she used. My idea of the best apple for an apple pie. TFW God Bless, Linda
Phyllis Stokes is her name. She was the sweetest woman. She's past away now.
I was wrong, I'm so sorry. She was a sweet woman though. God bless you and stay healthy. 😊
You can put all 4 or 5 tbs., at once, I do No problem
How much flour did you add to your pie? Did you just measure it and add it into the container with the sugar and cinnamon or did you do something to it?My apple pies are ALWAYS full of juice. I use Granny Smith apples. Any help would be appreciated. I love your videos and binge-watched all weekend.
Hi Kimi, Thanks so much for watching!!! Add 2 tablespoons of flour to the cinnamon-sugar mixture...it helps! God Bless, Linda
Hi. I’m curious. If your dog loves the apple peels then why didn’t you save them for him?
He is a very small Maltese (5 pounds) and I had already given him way too much. He had enough so I didn't save any. TFW God bless
@@Handsthatcook that was very sweet of you. Thank you.
Yummmmm😋
Sure looks Yummy!!!!!
Hi Renee, this IS a wonderful pie and if you make it, you'll love it too. Thank you for watching and taking the time to comment. My videos usually get more views than this by now....I guess people don't like apple pie. LOL
Thank you!!!
Sure it's yummy I would have it with a dollop of cream or ice cream thank you ...subscribed
Thanks for subbing! I'm so glad to have you!! TFW God bless
“Work this in til I’m fine .” 😂 If only making pie crust could make us fine 😪
Code Chella I’d be a supermodel 🤣🤣
Hi
Your absolutely right you don't need all sorts of spices, good job your not peeling 50 apples. Great video, treat yourself to a mixer
Why is it runny? Crust looks soggy
It wasn't soggy at all...adjust your viewing device...and it was still hot.
It's called what smokes your boat
HER NAME IS BEA ..LAST NAME SOUNDS LIKE VIERRA. NOT SURE HOW TO SPELL IT.
I REALLY LIKE WATCHING YOU. I AM DYING HERE. I LOVE THE RED CANDIED APPLES BUT CANT EAT THEM. WAS WONDERING IF YOU WOULD MAKE ME A RED CANDIED APPLE PIE VERSION
Hi lovetina, I have several apple pies on my channel. Simply click on the small magnifying glass (on MY channel homepage) and type in Apple Pie....they will all come up together. TFW God Bless, Linda
I slice my apples thin right off the apple no need to core. Then I toss the core out to the squirrels or compost.
I don’t want to sound dumb with this question, how does one get the recipes from tube videos? Ok... dumb.
Hi Marie, the simple recipes with few ingredients(like this one) you get while I give them out on video. The longer recipes with more ingredients will be under the SHOW MORE section under the video. I hope this helps!! TFW God Bless, Linda
Why don't they have the apples all ready peeled.
How do I avoid those cracks?
Don't worry about the cracks or even the shape. This video reflects reality for most of us. The dough can be mended if there are cracks. And once it comes out of the oven, the pie will look perfect!
I could never say the word the best because I haven't tried all of the words apple pies
Now I want apple pie really bad.
This is such a delicious pie without all those seasonings that hide or cover up the wonderful taste of an apple. I hope you try and enjoy it. TFW God Bless, Linda
Your crust looks like it was worth all the trouble you had it looks so flaky I will watch your recipe again tomorrow when I try out the crust for my Pecan Pie. I've watched at least 10 videos on Pie Crust making and yours looks the very best. Another lady said that when the crust breaks it only means it needed a little more water.
Thank you Araceli, I appreciate it! TFW God bless
👍🏼👍🏼👍🏼
Great video! Roll Tide!
I'm with you on the Roll Tide!!! TFW God Bless, Linda (the pie is good too!!!)
HOW2HEROS
Here's the grandma Shes referencing:
ruclips.net/video/0in9XQkiVuA/видео.html
Where's is the nutmeg,cinnamon,vanilla extract but hey everyone makes it differently
The only addition to the apples is cinnamon...I don't care for nutmeg and have never added vanilla to my apple pies.
TFW God bless
3
Thinly sliced apples lose a lot of the flavor and juiciness. Apples slices need to be thicker
It’s a lot easier using a potato peeler and you don’t have to waste anything!!!!
I get impatient using a potato peeler. I don't even use one to peel potatoes, LOL! TFW God Bless, Linda
SAD PIE...
By that way your waisting so much apple, I will continue peeling and cutting my apples my way.