Double crust pies require a longer total bake time, which is why they don’t need par-baking. It is actually possible to par-bake the crust for a double crust pie, but it’s super limiting, and honestly a bit of a hassle! Long, sufficient bake time is key to getting the bottom crust baked in an apple pie! ❤

@@erin-jeanne-mcdowell Thank you!!!!

Show us how your pies turn out

Like I said many times throughout this video + my career, there’s definitely not just one “right” way to do things! If you’ve got a way that works for you, I’m definitely not here to change it - I’m trying to help other folks troubleshoot their problems and learn to bake better! I’m a teacher first, and I like to teach people what’s worked for me in my experience, including ingredients and techniques I love. But they are far from the only options, and if you take a look at my body of work, you’ll discover that I regularly show multiple techniques for the methods I’m teaching about! No worries if you don’t take me seriously - I’m a GOOFBALL, just trying to spread some pie love during cozy season! But, since you mentioned it - I’ve been a professional baker for 20+ years, I got my first bakery job at 15 years old, I attended four years of pastry school, and wrote a best selling cookbook on the subject of pie. Most of all, I love sharing what I know with anyone who’s looking for tips! If that’s not you, no worries at all! But let’s try to keep this a happy corner of the internet for all my other #happybakers ❤❤❤️

I have a gluten free pie crust recipe in my book, The Book on Pie, and a video about it will be coming to this channel soon! I like both vanilla extract and paste - I usually use the paste when I want the added flavor and visual appeal of the flecks of vanilla bean ❤

Like i said throughout the video, I’m a big believer that there’s not just one right way to do things! It’s possible to make pies so many different ways! The reason I don’t personally love the method you describe is because you lose all the flavor from the juice that you remove - but definitely that’s a nice, quick way to help with the texture concerns! ❤

I just used regular (non alcoholic) cider to make this ❤

Sorry, George. I won’t let your crankiness ruin the #happybaking vibes in this little corner of the internet! It’s totally fine if this video isn’t for you! Surprisingly, we share something in common - I also learned to bake pies from my grandma, starting at 14 years old. Now, I’m a baking teacher who loves to share what I know to folks having trouble. For reference, I have four years of pastry school training, over 20 years of professional baking experience, and a bestselling cookbook on this very subject (in your own words…it’s decent!) 😁

That was likely me! I teach a few times a year at King Arthur! ❤

I’m so sorry you had trouble! It sounds like it needed more bake time - and while that’s immensely frustrating, it truly is the most common problem with double crust pies. It’s super important that the filling be visibly bubbling through the vents, or that steam is emitted from the vents to show that the filling has been fully heated through. As a failsafe, you can also try pre-cooking the filling longer on the stove top - add 3-5 more minutes when cooking it. Let me know if I can help you on your journey to your best pie yet! I’m here for you!!!! ❤

Thanks so much for letting me know! Looking into this now! ❤

It should be all fixed now - thanks again for pointing this out, so we could fix it! ❤

Whatever it is, it’s gonna be delicious and #flakyAF

Early in my career, I liked to recommend glass for the same reason you mention - you can see through it and it can be helpful in determining doneness. Metal is my favorite (and the most nonstick), and ceramic is a close second! Glass is now my least favorite - even though that’s how my grandma baked her pies! It’s possible to make a great pie in any kind of pan, but I think metal gets bonus points for being the easiest to turn out excellent results! ❤