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 🫶

[@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!

[@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! ❤

[@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.

[@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.

[@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.

[@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! 💛🫶💛

[@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!

[@snhuffaker]

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

[@erin-jeanne-mcdowell]

So flavorful and juicy!!!!! 🍎❤

[@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+

[@IbtissamMehrat]

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

[@erin-jeanne-mcdowell]

I’m so glad!!! Happy pie baking! ❤🍎❤️

[@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.

[@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.

[@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! ❤❤❤

[@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

[@jenniferhorton6965]

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! ❤

[@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! 😪

[@arianemariano3807]

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

[@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! ❤

[@boricua_in_wa]

Thank you Erin! Awesome video.

[@erin-jeanne-mcdowell]

Thanks for watching! ❤

[@jenniferhorton14]

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

[@gemhay8896]

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

[@erin-jeanne-mcdowell]

Thanks so much for tuning in! ❤

[@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. 💪

[@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!!! ❤

[@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! ❤

[@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.

[@SimpLeeBeth]

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

[@princessatemma]

You be eating good this week with all this Apple pie

[@erin-jeanne-mcdowell]

My neighbors are very willing taste testers luckily 🫶

[@VeretenoVids]

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

[@juliafarrell4046]

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

[@AnneBaker-x4i]

Thanks for a great video !

[@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! ❤

[@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! 💛

[@johnsperka2253]

Fantastic!

[@Alexie24Alexie]

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

[@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!!! ❤

[@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!

[@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!

[@paulrichards8323]

Thank you very much!!!!

[@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!!! ❤❤❤

[@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?

[@lsb9933]

Hello Erin.. very well explained 👏 👌 👍.

[@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! ❤

[@ThatBritishHomestead]

I have so many apples to can this after noon

[@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!!!!

[@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.

[@anthonyenglish8625]

It’s an Apple Pie! Do it they way you like. it’s ok. Your family will be just glad you made it.

[@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!

[@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!

[@lindahammond249]

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

[@HellaCrazzyBlu]

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

[@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! ❤

[@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 😊

[@rampagegage2259]

I totally thought cosmic crisp was just a brand name been eating them this whole time lol

[@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!!! ❤

[@SadMangaGirl]

Should try pink lady apples. So yummy

[@Barbbeshears]

Thank you 😊from Barbara

[@erin-jeanne-mcdowell]

🫶🫶🫶

[@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! ❤

[@drhelenloney1426]

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

[@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

[@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! ❤

[@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 🥰❤

[@reginabillotti]

"Not likely to find in most grocery stores" Which is a good reason to explore farmers' markets and farmstands, if you have the time.

[@erin-jeanne-mcdowell]

There are so many wonderful varieties available! And nothing more fun in fall than apple picking 🍎❤️🍎

[@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! ❤

[@ldg2655]

Pink Lady and Cameo are excellent pie apples also.

[@lsb9933]

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

[@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! ❤

[@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! ❤

[@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.

[@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!!!! ❤

[@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 ❤

[@asuban]

I made your apple pie actually two weeks ago. Erin, I want to be fit and sleek, but I love baking so much more! 😂 I wish I could have your show running on the background of my kitchen non-stop. Can't tell how much I love your positivity and your recipes, I have both Book on Pie and Savoury baking. And no, I can't run off the excess calories from the delicious pies, I tried. 😂

[@erin-jeanne-mcdowell]

Thanks so much for sharing this baking success with me!!! Wishing you lots more happy baking! ❤❤❤

[@bleugaze]

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

[@rjabja]

Pear pie is also very good and doesnt give you acid reflux.

[@erin-jeanne-mcdowell]

Pears are definitely underrated!!! ❤

[@AmyLSacks]

The Cranberry-Pear pie from the old *NYT* cookbook is a fave of mine. I always add a little brandy and/or almond extract for *oomph*. I've never taken it to an event and had any leftovers to bring home. :D

[@opalfruitcake]

Custard with warm pie. None of that cream sauce nonsense 🤣🤣🤣🙌🙌🙌

[@erin-jeanne-mcdowell]

Custard is awesome too!!! But hey - don’t know my whipped cream sauce til you’ve tried it!!! ‘Tis transformed many a hungry pie eater - trust me 😁❤

[@zelana1980]

I precook also

[@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! ❤

[@robreyescosme6902]

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

[@rebeccacorwin7227]

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

[@jodiepugh8529]

You’re the master of pies, good friends of mine make an Apple pie that has a topping that isn’t like Dutch Apple but more like a flour topping? Have you heard of this?

[@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 ❤

[@WendyP1965]

Use an instant read thermometer and bake fruit until the internal temp is 200 - 212 F

[@erin-jeanne-mcdowell]

great tip!!!

[@emkn1479]

Can’t you just add a little molasses to light brown sugar to make it “dark”? And man I wish you liked using tapioca. I love the clarity and texture it gives. Flour is just kinda…gloopy…sometimes, for me at least. But who am I kidding 😅 I’d still eat the pie. Wish you’d share tips on how to use it in this application though. Somehow my mother breaks all your rules and still makes the most perfect apple pies. Meanwhile, I, on the other hand, try all the rules and fail miserably every time. Like, it shouldn’t be so hard, right? But I can’t make a dang pie. Gonna try again though… PS These sponsorships! They couldn’t be more perfect. Now we just need sugar and flour to step it up.

[@erin-jeanne-mcdowell]

You definitely can just add a little molasses for a boost of that flavor! Just be careful because it’s liquid, so it’s another ingredient to make sure you’re balancing overall consistency with! I’m a HUGE believer that there’s not just one right way to do things, which is why I try to talk through so many methods in my episodes. My grandma also used to used raw apples and her pies were still super tasty. The main thing when breaking any pie rule is making sure you bake sufficiently. Precooking the filling is more foolproof in my opinion, but if you bake the pies forever and ever, even raw apples can turn out beautifully! I love tapioca starch + cornstarch for other pie fillings, but I happen to like flour for apples and pears specifically - I like the way it makes like a perfectly gooey caramel sauce situation around the fruit! Other starches would be great, too, if that’s your preference! I prefer the clear, jelly like fillings for berry and stone fruit pies, like cherry or peach! So grateful for sponsors like Cosmic Crisp! I love their apples, and they’re helping me bring more free educational content to the channel! ❤️🍎❤️

[@MellanieNicolee]

I got my apples from red hook :p i like in the HV

[@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!

[@SimpLeeBeth]

#teamraw #kissmygap 😅 Dutch is my fav, anyway! Also... For apple pies- wheat-shock-shaped vent on top 💯🍎🌾

[@marguinafernandez5051]

Can you freeze this?

[@rcbuckets]

I feel like the first grandmother to ever walk the earth made a deal with a crossroads demon that only grandmothers could make the perfect apple pie without precooking the apples. My grandma's pie was always perfect. Years of trying using every trick in the book (and online), and it's still not half as good as hers used to be.

[@clairressagoad2789]

I have to wonder even when using the best pie preparation methods, if a deep dish versus a regular 9 inch pie pan would make a difference in whether or not the slice would hold when cut…??? Speculating that the deep dish would be more likely to fall apart because of the weight…??? I also wonder what effect, if any, the type of pie pan, glass, ceramic or metal, would have on the pie slice…???

[@sombrerocordobes2256]

❤!

[@Sika6061]

Apple cider - is that the alcoholic variety or the non-alcoholic variety? Inquiring minds want to know. Thanks!

[@erin-jeanne-mcdowell]

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

[@pauljoseph1444]

Is cook time 60-75 minutes total, or is that the time after reducing the temp from 400 to 350? Total cook time in the recipe header is 60-75 mins so it's inconsistent.

[@erin-jeanne-mcdowell]

Thanks for pointing out that error! I've corrected the recipe on my site to reflect the full bake time! Thanks so much!

[@bossdaddy1055]

So i followed this but my top crust became bumpy after baking it. Why is this happening and how do i stop it. It looks ugly now

[@lisadunworth6144]

As for toppings, my dad swears by a slice of cheese!! Melted likely in the microwave 🤷🏻‍♀️

[@jonhillman871]

when i was a kid there was a made for tv version of "of mice and men." there was one scene where curly's wife made a beautiful apple pie and served it to curly and his dad. the two men took heaping slices of the pie and mushed them up and drowned them in milk and ate it like soup. it was a crime against pie.

[@jerilynberland8905]

For some reason the single crust recipe is printing, but the double crust is not. Can you check this please? Thank you.

[@erin-jeanne-mcdowell]

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

[@erin-jeanne-mcdowell]

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

[@manuelaloaeza3949]

are you sure about the music?

[@sherryhunter]

Alot of info

[@rebeccacorwin7227]

I made the recipe in your book but it’s still really supply 😢