marie from new jersey

This apple pie(and specifically, this awesome crust) was one of my first forays into serious baking. Thank you so much for sharing your expertise, Dean Haedrich! :)

Looks so delicious!

Las Vegas NV

Thanks Ken! I learned a lot from watching you flute your pie. That's always the hardest part for me. And the pie turned out beautiful.

Really enjoyed the tips! Pie is in the oven now.

saw your video that's now 10 years old about preventing dough from cracking. basically i need to not be afraid of cutting butter in completely with food processor, and dont be afraid to add water, two things ive been tentative about thus far. im hoping these two fixes will also help prevent tough pie dough? maybe pie crust being too tough and being too dry are more correlated than conventional wisdom says.... glad to see you are still making videos. new subscriber here.

Nice tips in the video. Thank you.

From 🇨🇦

I add dried cranberrys

Hello from sunny San Diego, CA BTW, is this workshop starting a little early?

thank you

how much liquid

brenda from grafton new hampshire ,, hi

Regina from Compton, California, sometimes

Ok no recipe?

Do you grease your pie plate so it doesn’t stick before you bake it? I am making Key Lime Pie

Too much talking not enough cooking. Incredibly, the actual pie dough making doesn’t start until 20 minutes into the video. 😮

Greetings from Redondo Beach 🇺🇸🇺🇸Nice baking video👍🏽👍🏽

So happy to meet you and love your channel

How you ever attempted to make a pie with every berry!

Thank you so much. I will try this so I don't get a soggy pie crust.

Thank you! My pie dough always cracks and I get so frustrated because I rotate it and always feel like I am doing it wrong! Now I know just to fix the cracks as I go!!

Is he from Central or Western Massachusetts? His accent is making me nostalgic

I like all this info, but gotta say that I'm leery of using anything aluminum to cook with anymore, especially with citrus fruit.

Thank you sir for making my pie dreams come true!!!😊

I now use a large mortar and pestle to make pesto, and the results are *amazing*. There's a level of emulsification and blending that you don't get from a food processor, even though homemade food processor pesto is still very good. Of course, I wouldn't invest in a large mortar and pestle just to make pesto, but I like to make things like a traditional mole poblano, which is best made in a molcajete, and the ability to use it for top-notch pestos is an added benefit.

Great tip on cutting the shoulder on apples before slicing them! I'm definitely going to do that from now on. The one thing I would have added to this video is something on basic knife grip. It's given in this video, and really any of the "knife technique" videos on KZbin: kzbin.info/www/bejne/l6DUh3qaorufgc0 . Holding a knife like that really revolutionized my kitchen technique, giving me much more control over my cutting. Of course, the other tip is to keep your knives sharp - you can either invest in some equipment and skills and do it yourself, or take it to a knife sharpener regularly. The old saying is, a dull knife is more dangerous than a sharp knife, because you'll be using a lot more pressure and have less control of a dull knife.

I learned the 2 knives method from my mom. Still do it that way though I have 2 pastry blenders. I’ve only recently started using the food processor for pastry because I’ve only recently started using butter in pastry. Always used Crisco, previously.

My favorite pie pan is a vintage aluminum ‘no drip’ pan.

Donna from Missouri

It's helpful but.. what if you're making a Apple Cream Pie?? Fruit on the bottom rack, cream not.. HELP!!

In PA we had a pie company that sold pies with the pan. They offered a refund or deposit on the pan. It was my favorite pie pan. It had a hole in the bottom which made it great.

Yum is right. Thank you for this recipe. Off to find something suitable to cook them in. And, to adapt for toaster oven cooking. Even though this recipe is about 10 years old, its value has not diminished. That's for sure!

Would this work in a countertop convection oven? There is not much wiggle room for moving racks if the pie is deep. I need an option since I sell my pies but tracking down pans is a hassle! I would be so scared not being able to see the bottom.

I've made lemon meringue, black bottom, butterscotch and banana cream pies using your recipes and all came out perfectly. I use your shortening crust recipe almost exclusively and receive rave reviews. Bravo maestro!

Hi Ken - are you offering Season one on replay? I don’t see it on your site - thanks - Greg

Thank you so much!!! I can never get it into a circle, no matter what I try, and I’ve always struggled with getting consistent depth. I look forward to testing out your technique.

I’ll try this recipe.

Disappointed no pastry cloth?

Hi Ken - are you offering Season One of the farmers market cooking school on replay? I did not see it on your site- thanks.

Loved this recipe! Half pie, half crisp! You made me a very popular person this holiday! Thanks! 💕🥧

Hi I'm in UK

I'm not sure "why" this is a thing. You never explained whether not it made a difference other than that it deals with the sticky hot pie filling in a different way. While it is remarkable that the bag doesn't catch on fire, I'll skip this one unless I'm feeling strange one day..🙃

Thank you - going to try this tonight.