Bake Your Best Ever Apple Pie | Happy Baking with Erin Jeanne McDowell

[@bobhrfarm]

I will never forget one Thanksgiving when I set out to make the ultimate “Mile High Apple Pie”; Made an incredible lard crust, and carefully sliced several pounds of Winesap apples. Assembled the pie, carefully arranging the hundreds of slices to lie evenly and snugly, my top crust fit over the whole construction perfectly, crimped and decorated the finished pie with little cutout leaves, brushed all with egg wash and sprinkled with Sanding Sugar; the finished product was magnificent! Used pie shields to protect the crust, baked it to perfection! I proudly brought it to the table, cut into it to serve the first piece, and served a wedge of half-filled Apple Pie! Almost cried! That was the last time I used an uncooked filling in an apple pie!

[@moniqueloupe8867]

Oh never again! I swore off blueberry pies years ago after raw bottom crusts on THREE separate attempts with fresh berries. I baked the third one for hours and that bottom crust didn't budge. So thankful for Erin--and the internet 😂

[@moniqueloupe8867]

Have you ever used a springform pan for tall pies?

[@erin-jeanne-mcdowell]

@@moniqueloupe8867berry pies are super juicy and definitely benefit from par baking to ensure that the bottom crust gets baked through! 💙

[@erin-jeanne-mcdowell]

@@moniqueloupe8867yes!! All the time! It can be a little finicky because the pan has such straight sides, but I love it, especially for cream pies! ❤

[@erin-jeanne-mcdowell]

A gap can be super disappointing for sure!!! One positive is that if the crust was set and looked super tall, that means the pie was baked properly!!! There’s always silver pie linings 🫶

[@silk_lily]

ERIN!!! I made the single crust apple crumb pie yesterday (with your all butter crust recipe) for my birthday and it was hands down the best thing I've ever baked in my life. I don't think it's an overstatement to say the boiled cider trick is life changing. Thank you so much for the amazing recipe!!! I have a second disc of pie crust left over in the fridge and I'm so excited to make another pie ❤❤❤

[@erin-jeanne-mcdowell]

This makes me so happy!!! Thanks so much for sharing with me! ❤

[@whitestone4401]

I just made your single crust apple pie. Absolutely perfect and delicious. Best crust I've ever made. Your teaching skills are amazing and you didn't miss a beat. Everything happened exactly the way you described. The amount of dough for the crust was exactly the amount needed. No waste. ( Had a little filling leftover, but, that's just a bonus for the baker).

[@rzarkessler]

Incredible! I made the double crust with your dairy free pie dough. The apples were delicious, the dough flaky, and my excitement through the roof. Your directions are so clear and you make it all fun. Thank you!

[@erin-jeanne-mcdowell]

This makes me so happy! Wishing you lots more happy baking!!! ❤

[@snhuffaker]

Cosmic crisps have been my favorite apple since I discovered them. They’re 10/10 perfection.

[@erin-jeanne-mcdowell]

So flavorful and juicy!!!!! 🍎❤

[@moniqueloupe8867]

I finally bought The Book on Pie. I swore by a key lime from AllRecipes for YEARS. Until I made TBOP's. And without bias simply bec I love Erin, I hands down have new favorite. It is more than perfect. (full-size, regular key lime variation of the minis) My mom visited recently and I found her standing between the fridge and fridge door eating it out of the plate. I think she was in some sort of trance.

[@erin-jeanne-mcdowell]

This makes me so happy! Thanks for sharing this sweet baking success with me! 💛🫶💛

[@jessicafrench2766]

Erin, this year my father came to visit for Thanksgiving. The man’s favorite food, bar none, is apple pie. It’s even his birthday dessert. So I wanted to finally perfect my apple pie to really make him feel at home. I made your double crust apple pie this year and finally nailed it: perfectly cooked filling, beautiful flakey crust, a bottom crust that was BROWNED and CRISP (!) underneath, passed the sturdy pie test, and of course tasted divine. Everyone raved about it, and best of all after my dad practically inhaled his slice, he exclaimed, “Incredible!” Absolutely love your passion for pie, and thank you for all your teaching over the years!

[@mopalmet4598]

Love your videos and you're helping me get over my pie making phobia. I tried to make pie crust when I was first married and it was a disaster! I'm going to give it another try thanks to you. Did I tell you ill be married 50 years in December, so you can see the extent of my phobia. 😂😂

[@erin-jeanne-mcdowell]

You can do this! Don’t miss my step by step pie crust ep-PIE-sode here on my channel! ❤️

[@denisesmith9240]

For me it’s been 47 years tomorrow-of the fear of pie baking. My 1st year of marriage I made an apple pie and when I served it my husbands very old uncle asked what kind of meat it was-I turned to cookies and bar cookies instead. I want to bake a pie as I’ve read Erin’s pie book cover to cover at least 3 times.

[@IbtissamMehrat]

Hi Erin! Perfect time for this recipe. Thank you for sharing 🙂

[@erin-jeanne-mcdowell]

I’m so glad!!! Happy pie baking! ❤🍎❤️

[@abigailsmith6000]

Apple picking is such a core memory for anyone who grew up in NY! That's one of the things I miss most about fall now that I live in Texas.

[@kathleenstoin671]

Ohio grows a lot of apples, also. We took our kids apple picking every year!

[@kathineal4802]

Erin Jeanne - this Oregon amateur pie baker just LOVES your videos. So informative and entertaining. And thank you for promoting Washington's Cosmic Crisp. A delicious apple years in the making.

[@erin-jeanne-mcdowell]

Hooray! Wishing you lots of happy baking! ❤

[@zelana1980]

I adore how you explain everything❤

[@QueenOfTheNorth65]

I discovered a new apple at an orchard in Minnesota called the Zestar. It was created there and I believe it can only be found in Minnesota, Wisconsin, and Michigan. It’s amazing and I made both pies and applesauce with it. It has a brown sugary flavor to it, and holds up well without getting too mushy.

[@MultiGemgirl]

If memory serves me correctly, I have purchased it in the past at some northern Illinois orchards

[@Sherininja]

I have found it in NY , unsure where it was grown

[@jenneke2]

I’ve found it at a SWOntario orchard stand, but didn’t know its attributes. Thanks for the heads up 🤗!

[@catherinesofikitis179]

Cosmic apples are GMO

[@maryjodemorrow6253]

I love your videos! I've been baking pies my whole life, learned from my Grandma in the 1960's. I asked her one time if I had to grease the pie plate and she said, "it's a pretty poor pie crust that can't grease it's own pan". I can still hear her saying it. Anyway, my first attempt was today and I ended up with a lot more juice than you did so I didn't put it all in. I hope that was right. The reduced cider is a game changer!

[@erin-jeanne-mcdowell]

Next time your filling is extra juicy, you can always cook it on the stovetop a little longer to help it thicken up more! I like to use all the juices I can whenever possible - just for the flavor 😊❤ - thanks so much for tuning in!!! Happy Baking!

[@aubreycooper1537]

i am so excited to try this recipe, i want to hoan my pie baking skils. i can bake cookies, icebox cakes and i make a homemade carrot cake that will blow your mind but im not skilled at making pie. thank you erin for doing these videos

[@GregCurtin45]

Here in the Toronto area I use Ida Reds, which are used by most bakers. They are very hard to find in stores as they are all bought up by bakeries. When making an apple pie I follow a similar formula to what is shown here but I do have one change: I pour the precooked apples into the pie shell in thirds and finely grate 5 y/o white cheddar cheese between each layer. No one knows what makes it taste the way it does but everyone loves it. If you find apple pie to be a bit boring try grating old white cheddar.

[@KarenParis-tu3hx]

@@GregCurtin45 ewwww La La! that sounds delightful!

[@bobhrfarm]

Oh, and that lard crust was incredible!

[@erin-jeanne-mcdowell]

LOVE the combo of good cheddar in an apple pie! Sometimes I add it to my pie crust (check out the Golden Cheese Pie Dough in #thebookonpie !)

[@AmyLSacks]

Apple pie topped with cheese was a beloved treat for my Silent Generation parents. Some 1950s ads show apple pie with cheese. Not sure why that fell out of favor.

[@janetfowler-g5c]

Wow! Erin, what a great video. I learned so much and love your enthusiasm. Can’t wait to try your method. I also live in the Hudson Valley.

[@erin-jeanne-mcdowell]

Thanks so much for watching! ❤

[@gemhay8896]

I absolutely love you and your channel. Keep up the awesome content!

[@erin-jeanne-mcdowell]

Thanks so much for tuning in! ❤

[@ivyzeller6198]

followed your recipe to a tee, minus the boiled cider. so so so delicious!! Found Cosmic Crisp!!! SO PERFECT. Wish I could post a picture!

[@ellewalker7735]

THANK YOU! This is exactly what I need this season. Can you please explain why you don’t par-bake the bottom of the double crust? I’m always worried about a soggy bottom!

[@erin-jeanne-mcdowell]

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! ❤

[@ellewalker7735]

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

[@silk_lily]

My boyfriend and I like to get a bunch of different varieties of apples at orchards/markets every fall, have a taste test, and add our thoughts to a shared document specifically for the apple tasting. We LOVED the Cosmic Crisp the first time we tried it and now I always buy some when they show up in stores! Fantastic for eating raw and for baking ❤🍎 Can't wait to bake a pie+

[@Molly-tf5kd]

Making the double crust pie today, using a lattice crust for the top and my favorite all-butter pie crust. Was unsure to pre-cook or not to pre-cook and this fully convinced me! Boiling my cider right now, great tip

[@robreyescosme6902]

The crust was very easy to make and rolled out perfectly.. The baked pie looked amazing and everyone loved it.. I used the crust for a pumpkin pie too...

[@boricua_in_wa]

Thank you Erin! Awesome video.

[@erin-jeanne-mcdowell]

Thanks for watching! ❤

[@juliafarrell4046]

I love baking. Especially, pies! Your technique is one I used years ago, and your video has re-inspired me!

[@CraftyLoops]

Good lord, you'd never get apples that size in Northern Ireland. American apples always look so massive compared to what we have, lol. And we are big producers of apples, particularly in Co. Armagh. However, for apple tart, we only use Bramley apples which we grow in NI. They aren't good for eating alone as they are incredibly tart and sour, but they are perfect for apple tart.......and cider, teehee. Plus our apple tarts tend to have a more apple sauce texture, not quite as textured with large pieces of apples and not as thick. I've never heard of boiled cider, I'll have to try that out. Thanks Erin! A comprehensive and informative video as always. Lee xx

[@erin-jeanne-mcdowell]

Yes, the Cosmic Crisp is particularly known for its large size. It’s another thing I love about it- they are easy to peel and have so much of the sweet, juicy flesh! You’re going to LOVE boiled cider! It’s such an amazing ingredient to add to your bakes, is so easy to make, and makes your house smell AMAZING 🥰

[@Ionabrodie69]

Big isn’t always better…and European and British apples are beautiful… 👍

[@AmyLSacks]

Thankfully, my local co-op has a good variety of sizes to choose from. The main advantage of a larger apple, IMHO, is that it's easier to hold onto while peeling for a dessert. For eating as-is, I'd rather have 'em small.

[@VeretenoVids]

I'm very old school--Winesap all the way for my pies.

[@Lostcarrot]

I really want to make a stellar Apple pie for my Mother in Law this holiday season I’m sat, I have my note book! Let’s gooo!

[@erin-jeanne-mcdowell]

You can do it!!! I’m here to help! ❤❤❤

[@jenniferhorton14]

I really like this crust. This will be my go to crust. Thx

[@siggylev4268]

Erin, I look forward to watching your videos. I have been watching cooking shows since I was a kid. I remember coming home from school and watching Julia Child. I learned to bake from these shows. I have been baking for 40+ years, no formal training. For me, I like the empty dome. I think it is from all the old school cooking shows I grew up with and also from watching my French grandmother baking. So, for me, an empty dome is ok. BTW, I learned to perfect my pie doughs from watching your videos, so thank you for that. I always get compliments on my pie crust, thanks to you.

[@erin-jeanne-mcdowell]

Thanks so much for sharing this with me and for tuning in!!!! ❤❤❤

[@arianemariano3807]

I definitely like peeled sliced apples. Yummy recipes! 🍎👍🏼

[@IsabelGarcia-fe5tq]

You are an amazing teacher! ❤

[@rickyh8522]

You're amazing! Now I'll be able to bake a better pie 🥧 using your techniques! I think my favorite will likely be the streusel topping!! 😋.

[@cristinabutterfield7637]

Ok you’ve convinced me, Erin, I will try precooking my filling. I’ve gotten rave reviews for my old Southern Living double crust apple pie for many years but oh how I’ve felt the runny filling and big gap woes and I’m kind of over it 😂. Can’t wait to try the sturdy pie challenge myself. 💪

[@swc2019]

Yes! My nemesis, apple pie! Thank you for giving the confidence to attempt another try!

[@erin-jeanne-mcdowell]

You can do it!!! I’m here to help! ❤

[@swc2019]

My last two attempts turned into appleSAUCE pie! 😪

[@swc2019]

I did it! I made a deep dish apple pie for Thanksgiving using your recipe and it turned out beatifully (and tasty)!! Thank you!!

[@MockingBirdJoy]

Your crust is my crust now. And this apple pie filling is THE BEST I have ever made. I made it as a French Apple pie with the vanilla filling under the apple filling and Royal icing on top. MWAH! xxx's & ooo's for these recipes. Looking forward to making your Pumpkin pie with the sorta-scotch shortbread crust.

[@erin-jeanne-mcdowell]

That sounds awesome! Thanks so much for sharing this #happybaking win with me! ❤

[@nastynat2002]

In Montreal, we don't have the Enterprise, but we have Honeycrisp, my favorite. I use foe my pies and come out great. Sometimes, I use it to mix with Granny Smith, which is also delicious. Thank you for making the video. Very informative

[@g.clarice5396]

Erin, I really like your videos because they are entertaining as well as very informative. Do you bake your pies using conventional or convection oven?

[@smileygirl6457]

I absolutely love apple pie. Thanks for all the tips Erin I will definitely use them to improve my pies hopefully I can get them to be as amazing as yours.❤😊

[@erin-jeanne-mcdowell]

You can do it!!! I’m cheering for you from my kitchen!!! ❤

[@Alexie24Alexie]

Thanks for linking the recipe ❤ Def gonna try making your apple pie this year

[@AnneBaker-x4i]

Thanks for a great video !

[@pokeydex]

I have been binging your videos and it has become my actual happy place lol I love baking, though Im still struggling as a beginner so your videos are very helpful ❤

[@erin-jeanne-mcdowell]

Welcome to this sweet lil corner of the interwebs!!! ❤

[@AnnaSangl-hv4gs]

I love making pies - at least I love the concept of making home-made pies, but I continually struggle with "soggy bottom" as Mary Berry would say. I followed your easy crust recipe and did okay, although I suspect mine may have ended up just a bit dry from too much flour. I will take a break and then give it another try on another day.

[@erin-jeanne-mcdowell]

Let me know if I can help you on your pie baking journey! ❤

[@zgaudioso]

This pie was hit. It was perfect! Thank you! For my taste, it was too sweet. Any advice for reducing the sweetness?

[@johnsperka2253]

Fantastic!

[@annemarie1323]

Do you have a preference for what type of pie pan to use? Glass allows you to see whether the bottom crust is cooked, but I don’t think it conducts heat very well. Also, in Wisconsin, we like to top our apple pie slices with some melted sharp cheddar cheese 😀

[@erin-jeanne-mcdowell]

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! ❤

[@SimpLeeBeth]

That All-Clad Dutch Oven makes me sooooo jealy!!! What a beautiful example of a work-horse in the kitchen ❤❤❤

[@sbro9242]

I’ve made a lot of apple pies, but this is my new favorite! It was a HUGE hit. The sauce is amazing but the key to it is the apple cider syrup. What a cool secret ingredient. Now, the crust did not work out for me for the Dutch version. It was over cooked when the all was done. People could not cut through it with their fork. It did not taste burned and it was flaky but it was over done. Yes, I used a shield. Also, my crust puffed up after I removing the weighs so there was not enough space for all of the filling. Generally the cooking times in my oven were much longer than written in the recipe. I varied a little from the recipe (not the crust just the filling). I added 1/8 tsp of citric acid and a 1/4 tsp fresh ginger (yes I still added the dried ginger). To the crumble topping I added about 2 tablespoons sliced almonds, 1/4 tsp almond extract and 1/4 tsp vanilla. I needed the citric acid to the filling just to perfectly balance the sweet/sour level of my cosmic crisp apples. So I just need to tweak the crust and this will be PERFECT!

[@erin-jeanne-mcdowell]

Sometimes a tough crust is a sign of over-hydration! Doughs with too much moisture become tough and a fork won't go through them - almost cracker-like! I've got a video here on the channel that can help you determine the perfect level of hydration for your dough. Thanks so much for sharing your pie stories with me - I love hearing about your bakes!!! ❤

[@sbro9242]

@ I made another pie today (pumpkin) in my new Emile Henry ceramic pie dish. I watched your video on par baked crusts. The fork trick after pulling out the weights was genius. The crust was still a little over done when the whole pie was ready to come out of the oven because my reusable aluminum pie shield was too small for it. I tried to wrap a loose piece of foil but it just kept falling off. Anyways it was a lot closer this time thanks to your tips! By Thanksgiving I should have this down. Thanks for sharing your knowledge and talents with the world. I absolutely love pie and make at least 5 (but more like 8) every year completely from scratch for Thanksgiving. I’ve just never par baked crusts before for pumpkin and Dutch apple. I’ve always thrown them in raw. The Williams Sonoma gold touch pan still manages to get the bottom crust crispy despite it starting raw, but I think with your techniques I will eventually be able to master the par bake.

[@alixaugustine9599]

Wish I’d had this last year. I made my first apple pie. It was really tasty but the gaping!!! I will definitely be precooking the filling going forward!

[@psrobert1961]

I’ve just made my best apple pie. Ever! Thank you for the video.

[@erin-jeanne-mcdowell]

I'm so glad!!!! Thanks for sharing your pie success with me! ❤

[@princessatemma]

You be eating good this week with all this Apple pie

[@erin-jeanne-mcdowell]

My neighbors are very willing taste testers luckily 🫶

[@davidhunternyc1]

Oh wow. I saw my first video of yours yesterday. Today is #2. Do you remember when Martha Stewart was on TV? I watched an episode where she made an apple pie and I thought that there was nothing more American than an American apple pie. I wanted to perfect it. I started with her recipe and made one apple pie a week for two years straight, even in the heat of summer. Yep, that's 104 pies in 2 years. I settled on using either Braeburn or Golden Delicious as they hold their structure longer than Red Delicious and Granny Smith. I have never heard of Cosmic Crisp apples but they sound delicious. At one point I had my recipe memorized and then went on to do some riffs on my standard recipe. So, of course, I watched this episode intently. I watched for strengths, weakness, and novel ideas. I was very impressed indeed. As a traditionalist, however, I'm biased. I prefer all apple pies be double crust and the apples be sliced, not diced into chunks. I tried pre-baking my apples too, many times, but I'm a sucker for a high crust and the air pocket in the middle is what an apple pie is supposed to have. It's difficult for me to get excited about an apple pie with a flat crust. Maybe I can be persuaded. I think too I should try your Apple Crumble Pie even though it's like scratching on a chalkboard. I get what you're saying about the different layers of texture, flavors, and crunch from the crumble. Yum. I just subscribed! Thank you, again! 🙏🏼

[@sarahscrichfield5303]

Cosmic crisp is my favorite apple 🍎

[@rumbleinthekitchen_Amy]

I found a new one last fall called a First Kiss. They're amazing!

[@erin-jeanne-mcdowell]

Me too! One of the first ones I’ve found that I love to eat out of hand as much as I love to bake/cook with! ❤

[@Pamela-B]

I’m definitely on team pre-cooked apples! Once I didn’t do that and my apples were so juicy it was bubbling and oozing out and onto the baking sheet on the rack below. The juices burned to the sheet nearly the whole baking time and my house was full of apple pie smoke! lol. The pie turned out great but what a smoky, burnt-up-baking-sheet mess. 😂🍎🥧

[@erin-jeanne-mcdowell]

Yes!!! Team precook!!!! It’s definitely more reliable in that way! 💛

[@rkearns3231]

Great video. I feel like I *might* be able to accomplish a good apple pie now! Any substitution suggestions for the crumble topping in order to replace the oats with something else?

[@erin-jeanne-mcdowell]

It’s possible to make crumble toppings with just flour - I don’t have a recipe like that on my site but following the topping for any fruit crisp recipe would work well! ❤

[@rkearns3231]

@@erin-jeanne-mcdowell Thank you, Erin!! ❤️

[@hollys.3607]

I learned a lot from watching this through and it turned out the most beautiful pie I've ever made. The butter crust was very flaky. That said, it baked so fast in my electric range. It started browning 20 minutes in and I hade to tent it before even lowering the temperature. Not sure if my oven cooks hot and/or if this is just typical for electric ranges.

[@stevechappellie904]

Can you convection bake double crust pies such as the apple? Would that help with more consistent browning??

[@erin-jeanne-mcdowell]

Pies can definitely be baked on convection! Be sure you lower the temperature about 25 degrees from what my recipe specifies to compensate for the convection! ❤

[@newyork4ful]

Hi Erin!! I can't wait to try this recipe!! I've never cooked the apples first. My question is, can the filling be frozen? I picked so many apples and I'm out of canning jars!! Thanks for your help!

[@erin-jeanne-mcdowell]

I haven't tried freezing it, but I imagine it would work! I'd let it thaw fully before using to assemble the pie - if you try it, let me know how it works for you!

[@Amy-tl2xe]

Erin, any chance you were driving down Main Street in Hanover NH in the not to distant past? I swear I saw you. It was very exciting!☺

[@erin-jeanne-mcdowell]

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

[@Julie-kb3mo]

🥧 Thank you for ALL this info !! I'm brand new to making pies. I shouldn't have chosen Thanksgiving to make my first one ! 😬 I will do a trial run today. (I happened to get honey crisp apples~ not knowing which variety is best !) I just watched you in an instructional video on Food52 where you mentioned preferring ceramic first, glass next, and THEN metal tins. So I am a bit surprised to see that's all you're using here. 😊 I also noticed that video was 6 years ago, so perhaps your preferred vessel has changed. Have a Happy Thanksgiving. 🍁

[@erin-jeanne-mcdowell]

Yes, I’ve talked about this a lot this year - I used to recommend glass a lot more because under baking is such a common problem and i thought it was helpful for people to see through the pan - but it’s my least favorite now! It has issues with sticking and doesn’t promote browning as well as metal or ceramic. I like both - but metal is the most nonstick! ❤

[@Julie-kb3mo]

@ Oooooh !!! Thank you !! Well this is a bummer.... 😕 I have glass pie pans !!!

[@bigmisscabbage643]

I made the double crust version with the extra flaky dough and it was the best dough of my entire life! The filling was also super delicious though I think I must have messed up something as it didn’t seem to set - flowed out of the pie when I cut into it. I subbed honey crisp apples for cosmic crisp (since they didn’t have those at my grocery store) - would that have accounted for it? Or perhaps my tiny pie vents were uh…not sufficient, lol. Either way - it was delicious and I shall try again soon! Thanks for your fabulous recipes ;)

[@erin-jeanne-mcdowell]

So glad your pie was yummy!!! Most likely, you didn’t cook the filling quite long enough on the stovetop to thicken it up sufficiently - but that’s ok! It doesn’t make it any less delicious, esp with ice cream or whipped cream! Practice makes pie-fect! ❤

[@TheFancyCakery]

I saw someone make a roux with apple juice to thicken their apples when cooking them. I thought that was genius! But your way is easier....I will try this!

[@lsb9933]

Hello Erin.. very well explained 👏 👌 👍.

[@ozfan1958]

Hi Erin. I absolutely love your videos. You are so very talented and great at explaining things. I have all three of your cook books and they are fabulous. I have a quick question. What do you think of adding a little bit of star anise to the crumble for the apple pie? Thanks 😊

[@erin-jeanne-mcdowell]

That sounds delicious! I’ve used all kinds of flavor boosts - cardamom is also lovely - even 5 spice pairs beautifully (featuring anise, of course)! ❤

[@ozfan1958]

Both of those sound yummy. I think I’ll try all three, separately of course, lol. Thank you for you feedback 😊

[@amygretchenstudio]

Does it make a difference to the cook time if using a baking steel or would you not recommend the steel?

[@erin-jeanne-mcdowell]

The steel is great for pies to ensure a crisp bottom crust. In my experience, it would just require the lower end of baking time, but still within the window I provide in the recipe. The bigger thing is to follow that tip of shifting the pie if needed. I’d place the steel on the bottom rack for the initial part of baking, and when I’m ready for a more even brown on top, shift it to the top rack (sans steel)! Happy baking! ❤

[@sharonzeger7263]

hi! im going to make the apple crumb pie...looks so delicious and that crumb topping! how much baking powder do you use for the crumb topping? Thank you for sharing this recipe!

[@ThatBritishHomestead]

I have so many apples to can this after noon

[@anounimouse]

It seems like the best textured apples for Fall baking, are the ones which ripen in the Fall. The earlier apples, which ripen in June & July, break down completely as in applesauce.

[@paulrichards8323]

Thank you very much!!!!

[@brucemooney1277]

Cosmic Crisps arent available in Canada. Would I still be ok with Honeycrisp? I always used Cortlands but Im willing to try something new :)

[@ciegosordomudo]

Now I feel validated in my preference for diced apples 🤣 It just seems you can pack more apple goodness without worrying about how it fits into the crust. Plus, I love the contrast of smaller pieces being softer and bigger pieces being firmer. And I’m absolutely an avid fan of the streusel crumb topping. I love the crunch.

[@erin-jeanne-mcdowell]

Totally agree about the texture + variance!! Team diced apples unite!!! ❤❤❤

[@OJackieO]

Is there any issue with putting a liquid such as water between the two crust edges to help adhere them together?

[@erin-jeanne-mcdowell]

Definitely not! I don’t always find it’s necessary, but water is the best “glue” when you’re working with pie crust! ❤

[@bleugaze]

What I would do to be there while you were testing this. I want to eat that half pie like a calzone

[@Barbbeshears]

Thank you 😊from Barbara

[@erin-jeanne-mcdowell]

🫶🫶🫶

[@missotis1]

Hi Erin! Made your all buttah crusts for my apple pie. The top was outstanding but the bottom tasted completely uncooked and soggy😔 I baked in a glass pie pan with the dual temperatures on a preheated baking sheet and this pie was in the oven for close to 50 minutes. Any idea on how to prevent this? Do you like crust dust or any of those tricks? Thanks!

[@holg3070]

Question: I would like to use less sugar in this recipe, What are your thoughts?

[@erin-jeanne-mcdowell]

You definitely can, and fairly easily! Unlike other baked goods, the ratio isn’t impacted when you reduce sugar in pie filling, and you can definitely add sugar to taste! One thing to note: with less sugar, less juice will be pulled out of the apples - until a good amount of heat is applied - another good reason to precook your filling! ❤

[@SadMangaGirl]

Should try pink lady apples. So yummy

[@liebaborenstien7345]

I feel like I've been seduced into making an apple pie 🥧 oh so delicious.. I like the crumb topping too!!! Happy baking!! Thank you 😊

[@erin-jeanne-mcdowell]

My goal in life is to get more people to bake pies, so this makes me sooooooo happy 🥰❤

[@kimberlyleavens6573]

Can i cook the apples ahead and freeze them for my filling

[@erin-jeanne-mcdowell]

It is possible! Just remember that freezing alters the cell structure of fruit once it thaws. Think about frozen strawberries, for example, and all the liquid they let off once you thaw them. In short, it is possible, but it’s not my preference, because you’re adding another wildcard element back into the baking process when it comes to the texture! I prefer canning fruit pie fillings if you want to make them ahead. There’s great advice in the Ball Blue Book of canning! ❤❤❤

[@kimberlyleavens6573]

Thank you Erin ❤

[@lisalong9858]

Have you come up with a gluten free crust yet?!? Also do you use vanilla bean paste because it’s a more concentrated flavor vs vanilla extract?

[@erin-jeanne-mcdowell]

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 ❤

[@HellaCrazzyBlu]

As a regulation listener I approve of the Cosmic Crisp Apples.

[@rebeccacorwin7227]

What about freezing apple pie filling after our baking it and then making the pie all together later

[@Julie-kb3mo]

🤷‍♀️ I'm looking for how to reduce apple cider. 😊 Also, how do I find the measurements for the ingredients for the apples and spices ?

[@erin-jeanne-mcdowell]

Here’s the recipe for the double crust apple pie which includes the measurement and instructions for reducing cider: www.erinjeannemcdowell.com/recipes/double-crust-apple-pie The Apple Crumb Pie is also linked in the description. Happy Baking!

[@Julie-kb3mo]

@ 🥧 Thank you so much ! 🤎

[@lindahammond249]

My favorite pie apple are Pippins. Been making apple pies for 50 years.

[@virginiagraham3932]

I watched this while making an extra flakey all buttah dough. Now I have to decide what to do with it!

[@erin-jeanne-mcdowell]

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

[@jerilynberland8905]

Can the filling be made ahead and frozen for preparation later on?

[@erin-jeanne-mcdowell]

I haven't tried this, but it should work no problem! Just thaw in the refrigerator before using to assemble the pie!

[@carolanne67]

I’m curious how long to cook the pie at the lower temp?

[@TheJackeeeo]

Is the weight of the apples in the recipe, prior or after peeling and coring?

[@marlis.A.54]

Erin Jeanne McDowell, you're an amazing woman and I do enjoy watching your videos!! 🤩💐 Marlis from Germany

[@erin-jeanne-mcdowell]

Thanks so much for tuning in!!! ❤

[@aloras405]

I just canned my own apple pie filling. The apples come from my own trees in the backyard so I have no idea what varieties they are. I’m really looking forward to having pies all year.

[@erin-jeanne-mcdowell]

How wonderful!!!! Love this! ❤

[@ldg2655]

Pink Lady and Cameo are excellent pie apples also.

[@robreyescosme6902]

Can the prepared pie (unbaked) be frozen for baking at a later date...?

[@tanawan9258]

Hi Erin, can you help me please? How can i avoid cracking the top of my apple pie crust( double pie crust)

[@tanawan9258]

Will it help if I make sure that the cut in the center stays open and not closed during the baking process?

[@AmyLSacks]

I've come to like the texture accent that comes with leaving the apples unpeeled. Though I bet this works better when you slice the apples so the peel bits are smaller. Also you might get a pretty pink tone to the juice depending on the variety of apple you use. Maybe I'm odd, though.

[@erin-jeanne-mcdowell]

Totally agree! My mom used to leave the skins on apples when she made applesauce, so her sauce was always pink, and I loved it!!! Inspired by that, I make an “apple butter” pie and I love to leave the skins on - specifically with cosmic crisp, it makes for a beautiful pink color in the final filling ❤️

[@AmyLSacks]

@@erin-jeanne-mcdowell 😋 Cran-applesauce will also have that nice pink color after it's cooked.

[@drhelenloney1426]

We grow Worcester Pearmain apples, they make a great pie.

[@MockingBirdJoy]

The first time I made this pie, I did not par-bake and it stood. The second time I par-baked and it SHRANK. I forgot to use rice/beans. I didn't throw it out, I put just a little filling in it and made a "tart". lol

[@johnbjerke4473]

I made the single crust crumb version yesterday and wasn't totally thrilled with the result. Followed the directions to a tee, (parbaked crust, used cosmic crisp, and even cooked the filling on the stovetop until slightly thicker than the video) and it still ended up a fairly soupy mess with a slightly underbaked bottom, despite using a metal pan. Any ideas what went wrong? Pie was well browned and juices were boiling vigorously after 50 min Also, are you sure the gram measurements on your site are correct? Over 300g of sugar in the filling felt like a *lot* and definitely turned out overly sweet

[@kathleenstoin671]

I just read an article about Honeycrisp apples, and the fact that they aren't as good as those first ones to hit the market, with bitterness appearing in some of them along with other problems. . Apparently the trees don't do well in Washington state, so the apples aren't as good as the ones grown originally in Wisconsin. As Washington is the primary apple source, this isn't good news for Honeycrisp apple lovers. But I prefer a mix of Granny Smith and Golden Delicious anyway. I will try the Cosmic Crisp.

[@larry4172]

I tried making the double crusted apple pie. The crust was delicious and so was the apple filling. I even included the apple cider reduction…my problem: it was a runny mess! I waited until it was completely cooled too. So disappointed. I wanted it to sit up and be noticed! Also, I used Honey Crisp apples.

[@erin-jeanne-mcdowell]

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!!!! ❤

[@lsb9933]

Could you please consider posting some eggless recipes for this festive season