I Solved Apple Pies Biggest Problem

[@jackdraper2215]

Freezing the flour beforehand also helps keep the butter separate from it. It's how I make pie dough and it helps tremendously!

[@Krysta1Rose]

Interesting! Does this work for other pastry's too? Would you freeze the flour flat in reusable bags? Edit: I like substituting a few tablespoons of water for vodka- extra flakiness that way t.I love using vanilla for a little boost of flavour

[@strider_hiryu850]

might as well also freeze the food processor components- DON'T freeze the part with the cord attached (aka the base). a frozen power cord is not fun to deal with. i mean, you **can.** if you're feeling up to it. but probably also isn't good for the motor. so just freeze the bowl, the blade, and the lid.

[@pauljohnson2372]

I make biscuits every morning, 200-300, every morning. I'm able to use a larger measure of buttermilk if I start with refrigerated or frozen flour

[@jackdraper2215]

@@Krysta1Rose when flour freezes, it behaves just like regular flour so you can stick the whole bag in. We did it to kill any pantry moth larva or anything in the flour hit I noticed it's good for biscuits and pies!

[@fightingblind]

​@@strider_hiryu850also freeze the bowl and the beaters when making fresh Whipped Cream. You're welcome 😊

[@actual_catlady]

Mother of God. I made this for Thanksgiving tonight and this is seriously the best apple pie dessert I've ever eaten. Better than last year's galette. My entire family said, "so can you make this for Christmas?" Great recipe, Brian!

[@BrianLagerstrom]

Thanks! I made it as well and it was prob the best thing I ate today.

[@jackster10101]

I'd still say traditional apple pie with a nice lattice is better. I like the crust more

[@vgiriande]

A good addition to the streusel topping is oats. Just replace 1/2 or 1/3 of the flour with oats.

[@Hov_i]

I'm team "Keep oats and raisins out of my apple desserts"

[@Max_McGamer]

@@Hov_i you have to try apple crumble, I would agree with you in most cases but crumble hits different

[@iliakoriavov3026]

@@Hov_iexactly

[@sergeantbigmac]

@@Max_McGamer Plus it makes a huge difference if you use instant oats vs traditional rolled oats. I keep a bag of instant around (or fast cooking or whatever the term is, basically its rolled way thinner than normal) just for stuff like this where the nuttiness of oats and added texture is nice but you dont actually want the big hard flakes of normal oats.

[@YarpenZ64]

@@Hov_i i love oats in my desserts.

[@emmalee9747]

I know a lot of people love the apple pie with tons and tons of apples, but I am not one of those people. This version is perfect for me so thank you. I’m all about streusel and a well baked crust.

[@BoogieBoogieAvenue]

Same

[@ohifonlyx33]

Amen!

[@HerpaDurpVg]

Granny Smith needs your location

[@shadowgear7032]

I love apples in my apple pie but I wont lie this looks awesome

[@RekySai]

No it's all about the topping that makes it an apple crumble instead of an apple pie. Apple pies have pie crust on top

[@zheros81]

I just made this and brought most of it into work, nothing but great reviews from everyone whos tried it! It holds together super well. I cut it up into smaller bars because its such a rich desert. A bit of feedback for anyone else who tries this recipe. 1) You definitely don't need a food processor to make pie crust! I followed Claire Saffitz's recipe for making it by hand. Obviously its a bit more a pain (homemade pie crust is deceptively hard) but it came out solid. It came out a bit tougher than I would have liked but I bet I just used too much water. 2) If you don't use a pizza stone, put something to catch butter drippings underneath your sheet pan. There's a wicked amount of butter in this recipe and the excess was dripping over the sheet pan and burning at the bottom of the stove. Made for a bit of a smoke show. 3) I used 1200g of thinly sliced McIntosh apples since that's what we picked at the orchard, definitely no complaints on the sweeter taste! Overall, great recipe! Can definitely see myself making it again.

[@kinngrimm]

My mother made a similar version to this. The apples were grated the same way you grated the butter, but instead of Streusel, she put thinly sliced almonds(store bought) on top with sugar sprinkled slightly over those. One of the most moist apple pies while still having a nice crunchy nutty topping.

[@DepDawg]

That sounds so good 😊

[@kinngrimm]

@@DepDawg it was to die for ... my biggest regret is she cant find the recepie anymore for the doe but we assumed it was an Ölteig(translates litteraly into Oildoe :) ) which is made from Quark(Mascapone), flower, vegetable oil, backing powder, salt and milk.

[@thaejsooriya3313]

Going to have to try this

[@Aliceszanto]

Try Alma pita recipe. Sounds similar

[@sesto194]

This is very similar to the German version "Apfelstreuselkuchen". Nailed it!

[@smola2350]

This was also very similar to the apple pie we have in Finland as well.

[@RaspK]

Yeah, I was going to say that he didn't solve something, because this solution has been known for centuries by now.

[@RaspK]

P.S.: For context, I am a big believer of the concept that people can rediscover things, provided it's not available knowledge to them; I firmly doubt he's never seen or heard of this variation of an apple pie.

[@aq421]

Germans have the worst names

[@paulcurran4786]

In Ireland we call it an apple crumble, works great with custard.

[@TheWanderersWit]

Can’t say I agree with too many apples in apple pie (I could eat nothing but the filling), but that does look amazing.

[@TreeboretheRubyLord]

You can use more than one type of apple in a given pie to influence your final flavor profile too. I also like adding in a little bit of pear to my apple pies. Not much, just half a pear.

[@mikep8683]

No. No pear.

[@loriki8766]

I came here to say this. When I want to make a pie, I go to the farmer's market and pick out different apple types and only use one of each type in the pie - they taste amazing.

[@TreeboretheRubyLord]

@@loriki8766 I have done that. Easy to do here in St Louis, and it is worth doing. Kind of feels easier to do with only cutting one of each apple. :D

[@sleepyearth]

@@mikep8683 Mixing it up makes it taste more interesting.

[@oakmaiden2133]

I add raisins and dried cranberries to my apple pies. Crust bottom, crumb top. Blind bake the crust first.

[@chrisoneill325]

Wait a second. The "problem" with apple pie is... too much apple filling??? I strongly disagree, THATS THE BEST PART!!

[@marcusbordeaux7548]

I’d be fine with a bowl of apple pie filling not gonna lie

[@beastmastreakaninjadar6941]

Yeah. People actually eat cooked spiced apples all the time. Don't know what he's talking about there, honestly.

[@itsROMPERS...]

I agree with Brian: the best bite of apple pie is with a good chunk of flaky, buttery crust. But plain old baked apples are also awesome.

[@Eclyptical]

Glad I'm not the only one who was taken aback by that comment.

[@evacari_8994]

So true, and I'm always disappointed when there's only a small amount of apples and a thick dough. I'm somehow allergic to raw apples (stomach aches), but I can eat them cooked. Now I cook them in the microwave with some cinnamon and add them to my yoghurt bowl or just plain. Cooked apples taste amazing!

[@AbigatorM]

in germany we do it like that. "Apfel-Streuselkuchen vom Blech" (Apple crumb pie from the sheet)

[@rachaelhoffman-dachelet2763]

I made a German version of this today, substituting the same enriched dough I use for cinnamon rolls etc. for the crust, but using the apples and streusel from this recipe. It was a big hit with my family! They liked that the apple layer evoked American style apple pie.

[@Azaghal1988]

That's one of the most common variations of "Apple Pie" we make here in germany. Apfelstreusel-Kuchen. (Streusel is the german name of the buttery-dough that is on top)

[@meckerhesseausfrankfurt4019]

He was litterally talking about Streusel the whole time. Only that he pronounced it more like "stroosl" instead of "stroysell". Also in most regions of germany a sweet yeast dough base is used, not necessarily a pie crust.

[@debparker7239]

It's pretty common here in the United States, too. It seems that this is a thing that he discovered recently.

[@wilhelmseleorningcniht9410]

@@meckerhesseausfrankfurt4019 yeh, we borrowed it from German. Not honestly sure why we pronounce it differently though, maybe could be influence from 'strew' which is actually cognate with the 'streu' part of Streusel

[@Userxyz-z2d]

Yah in our house we always pronounced it Stue-sell, most Americans pronounce it that way.

[@richg0404]

Yeah, it's fairly common here in the US also but it isn't a pie.

[@thedracophile]

This seems like a sheet tray version of a Pennsylvania Dutch apple pie. Its the only apple pie my mom makes; she adds some sour cream to the filling. Granny Smiths are NEVER too tart! lol The apple I grew up with, however, was a Northern Spy. Tart and crisp when not-ripe, sweet and a little mealy when ripe, but then they make great applesauce.

[@mikep8683]

"Spys for pies" is what my pops used to say back when he was a pie-making-freak and also alive. He never did tell me where he picked up that phrase.

[@The_Razielim]

I love how at the end, your takeaway is "I need to reevaluate my life" Glad you're giving granny smiths another shot... I'm weird and they're actually my favorite "out of hand" apple to eat. I find most other popular varieties just obnoxiously sweet.

[@JVerschueren]

Out of hand I prefer a sweeter variety, but the way we usually eat apples after dinner (cored and cut into wedges) I do also prefer the Granny Smith

[@UndergroundGod13]

Hell yeah! Nothing beats a tart crisp Macintosh when they're in season, but Granny Smiths are my go-to snacking apple any other time of the year. Honeycrisp and all its derived cultivars are way too one-note.

[@nhedan]

As someone who loves sour candy, granny smith apples are my favorite fruit because they are literally nature's sour candy (Which isn't a comparison I like using the vast majority of the time)

[@Userxyz-z2d]

The healthiest apples there is. The rest are GMO hybrids created to contain super high sugar content making them not so healthy. Ie: "Sugar Crisp"

[@Ionabrodie69]

You’ve obviously never had a Bramley Apple…🤔🇬🇧

[@Ionabrodie69]

@@Userxyz-z2dBritish apples aren’t stuffed with GMO crap.. we have the best apples anywhere,with loads of different varieties…🙂🇬🇧

[@MintyArisato]

@@Userxyz-z2dyou do know without GMO we wouldn’t have bananas or papayas anymore, right? They almost went extinct. Like most things in the world, there are good and bad parts to everything.

[@maritimegirl3612]

I made this today for Thanksgiving dinner for 13 guests. It was a huge hit. I even managed to get the pastry on the sheet pan in one piece. Might try a blueberry version some time.

[@corycoogan7448]

Let me know when your next party is and I’m there!😂

[@murphy81775]

I think I would call this “apple pie BARS.” Looks amazing, but I still love the double-crusted triangle pieces, too…

[@davidpotter6432]

That's what this is called from my neck-of-the-woods. Been eating this for years. Still (IMO) not a pie, though.

[@chriswhinery925]

@@davidpotter6432 Nah it's a pie. It's a crust filled with a bunch of shit. There's no rule saying pie has to be round.

[@strawberryjam7902]

People don’t call rectangular cake “cake bars” though

[@wilhelmseleorningcniht9410]

@@chriswhinery925 to be honest, it's not the rectangle vs round thing that makes it less pie like, it's the thinness. Pie's normally thicker. Personally I'd still call it a pie, but only because it's using pastry crust as a base. I think that is the main part that makes it a pie over something like a bar, which is more cookie/brownie like

[@murphy81775]

​@@strawberryjam7902True, but unlike pie, cake always come in many different shapes and sizes.

[@mightyn8]

Oh man, I love granny smith apples, they're the only kind of apple I eat or use in anything. Glad to see someone using them, even if you normally find them too sour, lol.

[@AlexandraAndStuff]

Damn, I've never seen a pastry dough made so cleanly. Great tip with forming it inside the bowl. But I wouldn't go through an effort of grating if I'm just gonna put it all in the food processor anyway. I usually just cut it into cubes and put it in the machine to cut it up further.

[@hape3862]

You should grade the butter and NOT use the blender! This way the butter shavings stay intact and the dough becomes even flakier.

[@AlexandraAndStuff]

I don't mind how they turn out in food processor, the difference is not wortth the effort@@hape3862

[@mattpatrick]

This feels like Thanksgiving cheat code. Can't wait to try!

[@Nassie54]

This is giving me applie pie meets Apple crumble type of desert and I’m 100% here for it

[@JB_Fraulein_Kunst]

I am definitely making this at the weekend! Perfect for autumn! How long does the butter need to freeze before it can be used? Might even make tonight if its possible (its almost 530pm here though. Appreciate how much cinnamon is in this! I actually love the tang of Granny Smith's! (My bf actually likes eating baking apples, that's a bit too far for me though!)

[@va1445]

I'm not a big apple pie lover, but I think I could get onboard with this because the fruit : streusel ratio looks perfect!

[@judichristopher4604]

EXACTLY>.. I agree.

[@sephestra.]

This makes perfect sense and I will definitely be employing it for upcoming apple pie baking.

[@sammanthat]

I don't have a food processor, but I do have a kitchen aid stand mixer. From a ChefStep's pie crust recipe they suggested freezing/refrigerating all components for a short period of time (so the paddle attachment, the bowl and all the ingredients). I found after a few years of testing that method, that it really does help keep the butter firm enough and ultimately comes out with a great crust no matter the pie I make (sweet or savory)

[@whereinthehellarewewill1363]

This looks like the perfect combination of crumble and apples and the pie crust is worthy of eating 😊

[@froggirl96]

i've always loved apple crumble and this is kinda similar to how my mom makes it!! the ratio of texture is sooo important...

[@ohitsjessii]

Love love love your recipes! I've been baking a sheet pan pecan pie instead of round for a while and now i'll have to try this!

[@MySilverSprings]

Me too! Only I add chocolate chips to mine to make it extra delish. My chocolate loving kids think it's great but it's so easy. 😊

[@lucagattoni-celli1377]

Somehow I just found this channel and I love the explanation of baking technique. It almost makes you want to try actually baking something.

[@cookiequeen7104]

I emailed this to myself and filed it under "Brian's Apple Pie Crisp". Cannot wait to bake it. Apple crisp was my favorite dessert growing up.....still is pretty much.

[@Venisor21]

Why email it to yourself instead of bookmarking it or adding it to a KZbin list, such as favorites?

[@dj03ha]

I made this last night and it turned out f-ing amazing! Bri, this is unreal. My wife said this is hands down the best thing I've ever made. Thank you!!!

[@BriBCG]

Very interesting idea. If I'm making it at home I just go for the apple crisp variation. Much easier to make and still just as good if not better!

[@RagingOzo]

Just in time for the 3 big holiday dinners of the year, I can't wait to experiment and try this one out man.

[@AyaTanaka_]

not liking granny smith on their own?? blasphemy

[@the_senate8050]

Indeed, glorious crispy sour apples. So much flavour and they don't become sand when you take a bite.

[@Mr7hundun]

It’s understandable I like em as caramel peanut apples it’s a good contrast to the tartness

[@annchovy6]

For eating, they’re ok. For baking they suck imo, if you want actual flavor.

[@samuelkobe]

Granny is a 🐐

[@hadipotter]

If you ever go to the UK or Ireland, try Bramley! They make Granny Smith seem downright bland. Big fan.

[@Superredoli]

Every single recipe I make from this channel is incredible and the apple pie is no exception, thanks!

[@VincentGroenewold]

Looks great, here (Netherlands) that would be more of a apple crumble, apple pie is about 10x as thick. :)

[@paolaarletty6525]

Finally someone who understands the issue I have had with apple pie my whole life. This thinner version is 1,000 times better and more appealing for all the reasons he explained

[@jamiek2288]

Briiiii! This video came at a perfect time. I just got a bushel of apples from a friend! I’m so excited to make this. One thing, I remember you posting something about ingredient measurements.. I love the weight measurements for flour and or liquid, but for spices, it would be easier if they were in volume measurements since it’s not going to change the recipe too much. To me it’s just easier to scoop up half a teaspoon of cinnamon than trying to measure out 6g of it. Anyways! Thank you for the awesome recipe!!

[@3rdPartyIntervener]

most kitchen scales can't measure out 6g of anything accurately anyways - gotta splurge on a weed scale to get that accuracy.

[@debbiewood7718]

Hi has them written in the description.

[@justinwong1072]

Best take on apple pie. Innovative and can feed a crowd. Subscribed.

[@nilabakery]

Wow, that looks absolutely delicious! Your presentation is so visually appealing, I can almost smell the aroma through the screen 👌😋🤗

[@Yadoso]

One helpful thing I've found: let the apple mixture sit for 1-2 days. By that point you'll have a bunch of juice on the bottom. Strain the apples, reserve the juice. Follow the rest of the recipe as normal, then simmer the juices until thick (add sugar to taste if desired). Makes a great sauce to put on top of some ice cream.

[@nate7729]

I think I’ll make this afternoon! A smaller version though lol I can’t be trusted to have this in my house.

[@MintyArisato]

I was literally talking about this today with my mom as we planned out thanksgiving. I could never eat all that extraneous apple filling and I LOVE streusel. Thanks for sharing!

[@mattymattffs]

When it's Thanksgiving on Monday and you have taste buds so you rightfully hate pumpkin pie.. Hell yeah, perfect timing

[@kencase2179]

I love this version of Apple Pie and will be trying this soon. Thanks, Brian!

[@LemonLimeJuiceBarrell]

I have a great technique for transferring pie dough to a pan. Instead of using the rolling pin method you can fold the dough in half twice and then place the folded sheet in one corner of the pan and slowly unfold it back to its larger self. Works like a charm.

[@htxb]

While my pie is baking I keep rewatching this wondering what made me think it would be so much easier. 😂 Hey Bri, you are a master!

[@JW-vd4il]

You are a braver person than I. I only got a few minutes in and realized, Yeah I'm not making this. 😂 Anybody looking for easier alternatives to this or regular apple pie, look for apple pandowdy. I happen to be terrible with pastry/pie crust and I watched this to see if I might want to try again... NOPE! Maybe some day, but not soon! I gotta find my apple pandowdy recipe, again. At least you got to enjoy it, @htxb! How did it come out? I hope it was as good as it looks!

[@htxb]

@@JW-vd4il it actually came out really good! I was so worried about the crust but when everything was baked it was a lot more forgiving than I expected it to be. I was sure I ruined it but nope! It still tasted amazing. Very buttery…almost like a butter cookie. It wasn’t as pretty as Brian’s but once the filling and topping are on the crust is barely visible. I say go for it. But I’d suggest watching a few videos on making a pie crust to get a good idea of how much flour is typically used when rolling it out. I think I was way stingier than I needed to be bc I was afraid I’d ruin the flavor.

[@caseyglick5957]

When I make streussel, I add two more things to give it a lot of depth: a lot of finely ground black pepper, and a ton of coriander powder (a tablespoon or two) . Coriander powder adds a "middle" and complexity. I absolutely promise it won't taste like coriander powder, just the thing you made but with all the parts tied together more strongly.

[@SummaGirl1347]

Alton Brown adds Grains of Paradise to his apple pies - pepper without the edge.

[@caseyglick5957]

@@SummaGirl1347 yeah, that sounds good too. I use the black pepper because I want a bit of the edge, but I understand both ways.

[@toxicwaltzn8175]

I’ve never been a big apple (or any fruit for that matter) pie fan, especially of making them myself: But, my father really enjoys them, so this recipe seems like a banger middle-ground compromise.

[@KarinShah]

This looks good, but as someone who turns out four pies at the same time every autumn to freeze for the holiday season, I have a few problems with it. 1. Far too many steps. There’s a reason for the saying”easy as pie.” 2. I don’t like the texture of cornstarch in my pie filling. 3. The recipe in our home uses twenty ounce apples (a locally grown heirloom variety. I once used granny smiths when I had moved away and couldn’t find the twenty ounce apples, and the result was the apples turning to mush). Our recipe called for just sugar and cinnamon in the filling. That and the apple juices are enough. Our family pie is also a crumb topped pie, but the apples are the star. Although, I agree the apples need a little something for contrast and for us, that’s sharp cheddar cheese. I don’t know where this saying came from, (I’m from upstate NY) but in my family we say, “apple pie without cheese, if like a hug without a squeeze.”😂

[@davidbowser5534]

Looks like this would work with other fruits. Peach, pear, plum and hopefully mango to name a few. The different moisture levels in each fruit may be a challenge but it would be interesting to work out. The half sheet pan approach reminds me of the school lunch room.

[@daniellima4391]

Mango would probably dry way too much in the oven

[@riverAmazonNZ]

Rhubarb would be good!

[@annchovy6]

@@daniellima4391baked mango is actually delicious. I don’t like raw mangoes much but they are great baked.

[@daniellima4391]

@@annchovy6 Now that I think about it, if you put some kind of sauce or liquid when baking the mango, it should be fine. For some reason what I thought was dicing mango and putting it in the oven completely bare lmao

[@asquithmainlines699]

So basically an apple crisp with a bottom crust. Apple crisps were invented for those of us that love apples and try to avoid the carbs and calories of a crust laden pie. For someone like me who has two apple trees there is no such thing as too many apples in a crisp. LOL

[@krozman81]

Great video per usual but the kids and I thank you for bringing back, "Let's eat this thiiiing!" We're always cued up to dance and it's been missing on recent vids. But now life is back as is should be 😂

[@heavymetalelf]

Brian if your favorite is honey crisp I strongly suggest you give Cosmic crisp a try. I discovered those a few months ago and they've beat out honey crisp as my favorite

[@toochickeny]

My top two!

[@bakekay21]

Very well done and easy to follow. My mom calls this Apple Crisp. I thought it was common knowledge to use sour apples in dessert applications. 😅

[@enoshade]

I made this today! I knew it would make a lot but I was not quite prepared for the sheer amount. Shared with flatmates, multiple friends, everyone loved it - me included. The single casualty in the process was my kitchenaid food processor, smelled burning from the motor when I started hydrating the mix :( guess I'm making the dough by hand next time! Also, substituted freshly ground cloves and cinnamon for the nutmeg, worked well! And British Bramley Apples were a great alternative to Granny Smiths.

[@biancalawrence3178]

Isn't this more like an apple crumble. looks delicious.

[@Lepretr0n]

but with a proper pastry crust, best of both worlds

[@williamgray9088]

2:45 No idea why, but "rustic rectangle" made me laugh

[@flamebrindger3984]

I had no idea that struesel was a combination of multiple ingredients or that it even had a name until today. I never knew you could make it in your home, I just assumed it came prepackaged in desserts. That's really cool!

[@jbkhan1135]

I made this yesterday...it was absolutely epic. My family couldn't get enough and now it's our new go-to apple pie recipe. Thank you for sharing!!!

[@PrepperFam6408]

I'm German (born and raised) and this is the sheet pan apple pie (Apfelstreuselkuchen) my Grandma baked. LOVE

[@e.r.w.3724]

I 100% agree with you! This is the perfect "apple pie" for me.

[@TheRedNaxelaYouTube]

Is this not just an apple crumble? Delicious and great video nonetheless

[@jonnydobos]

I just appreciate B man buying Lorn flowers at the grocery store. Too wholesome.

[@alexfrink6694]

I'm not a 'Fruit Pie' Guy butt this actually looks delicious, especially with the heaping scoop of ice cream!

[@judichristopher4604]

YES.... have to have it Alamode... (Ice Cream)

[@nicholassmith9509]

I did a shortcut and used frozen premade dough. Obviously the crust didn’t turn out like yours but my god the filling was amazing. Split it into 2 quarter sheets and have 1 in the freezer. Got a dessert ready for thanksgiving now

[@adevans67]

Can't wait to make this next week. That said, if you roll it out on a cutting board you could just flip it over into the sheet tray! I am so bad at rolling and transferring dough

[@TheSc000by]

This is apple pie that is traditional to Poland (called Szarlotka) - Germany (called apfel streuselkuchen) region. Although it does looks like over engineered version in few aspects. From where I come from it was typically made using Reinette apples, but any sour alike taste - tried with Bramleys, it tastes great but it requires more sugar than Reinette. THis also can be layered with beaten egg white and/or custard.

[@mirrana491]

Did I miss him explaining what the problem is with apple pie? I feel like I missed something.

[@kathleenroszak8576]

Towards the end, he said too much apple in a pie, not a good apple to crust ratio.

[@ImmortalLemon]

“I have to rethink some shit after that.” That is how you know you’ve made something good. If it’s thought stopping and requires further contemplation on other aspects of your life. Good job

[@herculesrockefeller8969]

Worth it just to hear you use the term "dock".

[@carolynniemann6934]

Thank you for your time and recipe . Looking forward to making it . 😎🤟🍏💜

[@FrenchGuyCooking_jz]

Thank you for your lovely compliment. I hope my recipe was able to help you .

[@kbc163]

Yeah, that looks delicious. Gonna share this recipe with a friend who is a baking enthusiast. She will get a kick out of it.

[@terpcj]

"Too many apples" in an apple pie? I...I understand the words, but their meaning is foreign to me.

[@jimmyrrpage]

9:37 Bro... you and I have wildly different tastes here. My favorite part of the apple pie *is* the apple filling. The crusts are... fine... but I can usually take or leave them (actually, that's how I feel about pie crust in general). I do love me a good crumb/streusel topping, however, which means that my favorite apple dessert is usually the apple filling with some crumb topping in a bowl, topped with vanilla ice cream and whipped cream. Remove the pie crust entirely.

[@Jacksirrom]

Kerrygold butter is packaged in packaging that sheds a lot of Teflon/PTFE

[@Lepretr0n]

normally I hate recipes that are trying to "fix something that ain't broke", but I can't deny this really does seem way better and I can't wait to try it

[@lapniappe]

lol well i will be the rebel. i love lots of fruit in my fruit pies

[@gromultimas2224]

I made this for my family’s Halloween camping trip as a trial run. I give this a 10/10. I really loved it. Letting it chill overnight then serving the next day was incredible also. The filling had more flavor the next day. I’m going to make it for the in-laws on thanksgiving I loved it so much. Thank you for sharing this.

[@lisapop5219]

😂 granny Smith is my favorite specifically because it's sour. I have an excessive sour tooth

[@EvrttGrn]

Same here. I LOVE sour.

[@PointyWombat]

It's my go-to as well. The tartness is what makes it great for me.

[@jimtaucher791]

Ok I just clicked on this video and have only watched 6 seconds. As a professional baker of 36+ years and an amature eater for 54+ years i didnt think there was a problem with apple pie. I will watch the video in its entirety and I will come back with hopefully a fresh viewpoint. I have much respect for your other videos and have cooked and saved many of your recipes. Thanks.

[@morrius0757]

Too many apples? Blasphemy!

[@jacobwilliamson2538]

This has got to be the best apple pie I've ever had...SO FANTASTIC!

[@rebeccaenlow7395]

You’re right about the crust, this will guarantee some pie crust with every bite.

[@lexluthr25]

Absolutely loved making this!Game changer!

[@FeatheredLegs]

I just changed my mind, and I am now making THIS for thanksgiving. This is such a great idea! Thank you for the recipe!

[@htxb]

6:30 you make it look so easy! I just put my pie in the oven and with the difficulty I had getting the crust off the counter onto the roller has me ready to scrape it off and throw it against the wall! I don’t have high hopes…but I’m anxious to see how it turns out.

[@loganjoseph8375]

I am glad I landed on one of your videos a few weeks ago, I've watched 3/4 of all your videos and you are definitely in my top 3 favorite/most watched chefs on KZbin. I've made several of your bread and dough recipes and they turned out great, I've been cooking for 10 years and learning from experience, books and chefs on Internet, but I just recently started doing more pastry and baking breads and pizza etc and you've taught me a ton in a short time. Yesterday I made your cheddar broccoli soup but instead of bread bowls I just dipped in torn baguettes I had from the day before (your regular baguette recipe, not beginner lol) and for dessert made this Apple Pie with apples off my tree that aren't grannies but are rather firm and tart so they worked great. Also used a deeper and less wide glass baking tray instead of sheet pan so mine was a bit thicker and took 55 mins to bake. Vanilla ice cream on top and omg it was best meal and dessert I've made in a decent while. Thanks for the great content please keep it up B-Man 😂

[@xsatanscat]

the algorithm is churning out some frickin bangers today dude. holy crap. your personality is so wonderful. this video was fantastic. so funny and informative, thoroughly explained. thank you!! this looks so sick

[@filipefhn]

Is this dough too difficult to make without a food processor? I have a regular blender and a stand mixer, can they do the job?

[@dianemoril7612]

hi brian, what I like in apple pie is apple. I love moist pies with thin crunchy crust.

[@overhealtv]

As a German, ApfelKuchen in the sheet-cake style has always been my favorite and I can't recommend it highly enough. Warm and Chilled, it's delicious. This looks close, but can tell the filling is definitely more pie like in your variation. You should look into German Apple Sheet Cake and see if you'd like the variation. Look for a recipe which includes vanilla sugar.

[@The_Original_Big_Daddy]

What a great concept! I can't wait to give this one a try!

[@SharonOfTheRose]

This looks really delicious. Thanks for sharing! I will say, as someone who has a raw apple intolerance: traditional apple pie usually doesn't have enough apples! I can eat them cooked, so when I have apple pie I typically fill mine with a ton of apples so I can enjoy as many as possible.

[@loretta6089]

My husband is going to love this since the only reason he doesnt like apple pie is because of too much apple to crust ratio. Thank you for solving that problem Brian. Does this need to be refrigerated or can it stay on the counter?

[@francesT5877]

I make apple pie all the time in the fall. I have never felt there are too many apples because I specifically buy apple that have flavour. This is why I dislike the American take on apple pie, because bakers use boring apples, including Granny Smith, they have to put tons of spices in it so it tastes of something. Really good heirloom strains of apples like Calville Blanc and Reine des Reinettes need almost no spices to help them and even less sugar than an usual recipe. Even Baldwin and Northern Spy are great apples I appreciate that not everyone lives in the middle of apple growing territory. One of the problems I feel is that for too long the American market has valued crispness over flavour, and so apple growers have grown very boring apples in which I count the Honeycrisp. There are amazing apples out there with flavour that range from citrus to port wine and they’re being neglected for hard tasteless lumps that can sit in a supermarket indefinitely. I suggest that for that purpose a potato is more suitable.

[@adamlemire6278]

For people like Brian who have a fridge that has a water dispenser, use it for a direct "iced water" your fridge should be around 40F anyway. And I'm pretty sure these fridge are pretty common amongst his audience

[@timwis1]

Could you put the finished but not baked pie in the fridge to help with prep? Is it just a case of leaving it in 30 mins before baking?

[@SSVCloud]

Brian looking at that one corner: "It's fine, it doesn't bother me, it bothers me, IT BOTHERS ME A LOT."