Fantastic! Mini Apple Pies Recipe - Macerated Apple Trick - Glen And Friends Cooking

[@marilyn1228]

I love that syrup business. Got a bag of pink lady apples that are seeing their future. Thanks for this!

[@brenthooton3412]

Desserts are a great way of using apples that are past their prime for eating "as is"... apple pie, apple crisp, applesauce etc. My local grocery store sometimes sells packages of older produce for next to nothing... may not look all that great if you're just buying apples, but perfect for cooking.

[@mzny4314]

same here and I really appreciate it!

[@happybakergirl1292]

Oh, boy!!! This makes having insomnia soooo worth the trouble. I've got an apple pie loving husband and apples that need to be used. If I use the energy and time I'd take tossing and turning, I'll have pie filling for tomorrow. Woohoo!!! Thanks bunches from a new subscriber.

[@Notlost-lj9qt]

I’m going to have to use this when I make my apple dumplings! Your little pies looked delicious.

[@asincerewoman]

Apple dumplings sound so tasty...and cute!

[@cmonkey63]

This is why I come here -- not just to remind myself of what a Canadian accent sounds like, but to learn little helpful tips.

[@thenormanfair]

Mascerated strawberries over shortbread or sponge cake is great.

[@LeesaDeAndrea]

Big pie, tiny pie, gimme pie!

[@vickiekostecki]

I currently stew my apples a bit before I put them in pies, but I'm going to try mascerating them next time. It sounds interesting.

[@bandiceet]

It's good to see that you fresshhhhly grate the nutmeg.

[@BSWVI]

@townsends approved!

[@bandiceet]

@@BSWVI and Chef John approves that it's fressshhhly ground.

[@MrChristopherMolloy]

That might be the best looking apple pie I've ever seen 👍

[@bdavis7801]

Probably already mentioned, but I like to have a variety of apples in my pies. Some are more tart or retain their shape better than others. It's fun to experiment and you can get a more complex flavor/texture combining them. Love Gravenstein and Kings as a combo.

[@juliemeanor6531]

Cut in half, scoop ice cream into the pocket. That’s an ice cream sandwich level 10.

[@lucapeyrefitte6899]

That sounds delicious

[@darrellbedford4857]

Home made ice cream of course

[@IvanSN]

Oh goddd

[@alexhurst3986]

Came here to say just that! It would be amazing

[@x0scimy0x]

Deer Lord I need to try this

[@tomdelaino718]

Who gives Glen's videos a thumbs down? Great stuff and always very well done. I really appreciate the taste test(s) and suggestions towards the end.

[@jameshopkins4013]

And a sense of humor

[@zissou666]

Oh nice idea to make smaller portions. Singles like me need these recipes also post COVID ;)

[@bandiceet]

I know how you feel. I watch a couple cooking streamers/bloggers/whatever on youtube, and what ever they cook, tends to be a meal for quite a few people (and sometimes not everything lends itself for portioning up and freezing for later) which sucks for those of us who only cook for one.

[@zissou666]

@@bandiceet yes! 😅I have millions of recipes in my head everything learned on KZbin and saved for “later” The “later” means if I am feeding at least 2 people. And for now I have to freeze everything. But even my freezer is a tiny little single one

[@bandiceet]

@@zissou666 my freezer can fit 2 full loaves of bread and a small bottle of water, so yeah, i feel you there.. Plus living in a small apartment, i cant really have dinner parties with a full ensemble of people just so i can test some of the recipes - if i have one other person over, my place is now quite cramped.

[@asincerewoman]

​@zissou666 I feel your pain. My freezer sounds much bigger than yours, yet it still prevents me from making some things I would like to try my hand at. I don't even have a friend I can pawn leftovers on. My best local buddy is vegan, gluten-free, and a picky eater! The "weirdest" thing (to an American) she will eat is avocado and it was well into her adulthood before she made that leap. No cilantro, eggplant, too much onion/garlic, Japanese or Vietnamese food. Sad, sad, sad palate. Her 5ft 4 in frame is only 104 lbs though!

[@jasontheworldisyours]

Thumbs up for this recipe

[@mrcmoes]

In the Netherlands they put appelstroop (apple syrup) on thier pannekoek (pancakes). I make it with apple juice, sugar and a small blob of molasses. Boiled down in a pan. I use it on/in a bunch of foods.

[@asincerewoman]

Sounds like a perfect and easy way to use up less fresh fruit. Great idea, Netherlands!

[@allisonharranmua8193]

I stew my apples in the sugar and spices, have done it that way for years. You can drain the liquid off and set it to the side to pour over some vanilla ice cream. It is absolutely delicious.

[@BlackBirdNL]

That syrup is a great idea, what I like to do is add some almondpaste-egg mixture to the bottom of the pie.

[@doc6269]

You know what I found strange? When you walked to the cupboard to get the lid. Is when you first turned back around, the lid looked much smaller than the measuring cup. Then, when you put it on, it was fine. I guess that explains why a 2 cup measuring cup always looked like a 4 cup measuring cup. It must be the wide angle lenses. Those pies would really taste great with the old french vanilla bean ice cream, and topped with caramel sauce and a touch of freshly made whipped cream. YUMMY!

[@asincerewoman]

And a delicious sprinkle of diabetes! 😂 I ❤ sugar but all that at once might make my teeth fall out into my empty bowl. I will only eat any fruit pie with vanilla ice cream, so I am in your corner philosophically, but caramel and whipped cream, too? That is birthday or Christmas kind of gluttony for me. I applaud your preference for over the top dessert adornment though. A person after my own heart!

[@Thekidfromcalifornia2.0]

This title alone made my heart sing

[@357Addict]

i"m putting a copy in my must make folder.

[@boblobster]

Rocking the fair Isles sweater look

[@Lessdeth14]

Interestingly, one of the things I do occasionally when I make apple pie is to flambé the apples first in cognac (with butter, brown sugar, ginger, cinnamon and cardamom). It was just something I tried once and liked, particularly with an oat crust with a touch of sea salt. Since, I have learned that it used to be a thing 100+ years ago. Reinventing the wheel etc.

[@Ottawa411]

That sounds delicious.

[@asincerewoman]

I wanna live in your house!

[@asincerewoman]

...or with Glenn and Julie. I'm flexible.

[@asincerewoman]

Fudge! I keep adding an extra "n" on Glen. My apologies. I can hardly expect an invitation to move-in if I can't even spell the man's name properly.

[@susansimpson3395]

This looks so GOOD! I'm going to make these soon since there are apples invtge refrigerator.

[@oc_villain3833]

Yes your the man. !!!!!

[@Book7BrokeMyBrain]

Live happily appley.

[@Beemerboy324]

I love a bit of vanilla as well

[@patriciasalisbury6709]

When I make apple pies from fresh apples, I use the peels and cores in an old recipe for making apply jelly. The jelly is beautiful and delicious, and I don't feel that I am wasting so much.

[@asincerewoman]

That is a very satisfying idea. So frugally beautiful!

[@lilly3628]

I'm going to make these today.Thank you.

[@sennest]

Bliss on Bliss! Fantastic "new" idea!!! Syrup looks incredible! Thank you 🙏🙏😎👍👍

[@TerryC69]

I like the idea very much. Make a bunch on the weekend and one is all set for week day desserts.

[@charlotteb7433]

I do the same with steak, ground beef, chicken, and all types of fruit suitable for individual pies, easy meal to make in a toaster oven, while the pie is heating the potato and veg are cooking.....lovely looking pies Glenn.

[@applegal3058]

Oh my, that looks delicious 💕

[@andrewaway]

They look great. Thanks.

[@acemannotsomeother]

When I worked up in Yellowknife a couple of years ago I found a Lady who sold small pies at the weekly farmers market. I would purchase as many as she had left and enjoyed them till the next week. Shout out to Rudimentary by Cheryl! My favourite was Saskatoon berry pie.

[@Ottawa411]

I miss Yellowknife. I haven't been back since I left 40 years ago.

[@asincerewoman]

Sounds like heaven!

[@murlthomas2243]

This looks so good! Thank you, Glen and Julie!

[@maryb.swarthout8366]

Thanks for the timeliness of this recipe! After a week of power loss and more - this will be a wonderful way to begin my return to “pandemic normal ness” in Texas! Love that I have apples at the same stage ready for use and love the individual pie idea.

[@tamarakosusnik2090]

I loved watching your archival video, you have grown so much as cook, and with your show!You have much more confidence now! I can't wait to try this recipe.

[@PatrickAustin]

Love the CBC hat...as a kid in VT we used to watch Beachcombers, Hockey Night in Canada and the movie Hockey Night!

[@imhangryyall]

Looks soooooooooooooooooooo good!

[@rcsutter]

Yum those look good! I'd like to eat them hot, with melted cheddar on top, in a bowl with vanilla ice cream. Thanks!

[@asincerewoman]

I applaud the ice cream AND cheddar combo even though I doubt I would enjoy it. With food, it should always be "Yes, and..."

[@Curiosity-NZ]

Homemade Apple pye and Homemade Ice Creme. Perfect.

[@xxDADDYDAYCARExx]

Doing these later....... yum Thanks again you two

[@Erin_Wilson_Studios]

These look fantastic.

[@itatane]

Apple varieties are always a wonderful adventure for cooking. Sadly, some of my favorites are bloody hard to find anymore: Roxbury Russet, Cox's Orange Pippin, Spitzenberg and Rhode Island Greening. (heirloom gardeners are my only source, and I am running out of kidneys to hock to pay for them) You can also mix it up a bit and macerate them in Butterscotch Schnapps, or adding orange zest instead of nutmeg. (I love making pies, the variations are seemingly endless.) Cheers, Glen!

[@nitrampd]

Same. That’s why I started planting my own trees about four years ago. Of the 20 I’ve planted so far, Cox Orange Pippin, Bramley, Spitzenberg, and Egremont Russet are part of the mix. Actually had a few Cortland last fall. Cortland are plentiful here in the autumn but I wanted my own. Planting a Northern Spy this spring. I have an Apple problem. Cheers.

[@asincerewoman]

Oh my goodness! I have finally found my gardening cook tribe!

[@Ottawa411]

I'm too early. I'll have to come back and watch this when I'm eating lunch.

[@davidmyers-wakeman5515]

That's what we do 😂

[@divarachelenvy]

yum

[@codynova]

I love apples, and watching this video was basically torture. Those look absolutely incredible.

[@ThixWhix]

personal apple pie and a giant icescream scoop at the center sound amazing

[@awesomesauce7535]

Yum!🙂

[@nickjoeb]

One of my favorites! Any chance you can do a french silk pie like from Perkins?

[@markwinter1262]

My Gran used to make the best apple pie where she had the apples at an almost apple sauce consistency with cinnamon and sugar. Warm with a dollop of clotted cream is the way to go!

[@KyninhaH]

More pies! I've been using your hot water crust to good effect, made one for my chicken pot pie last night (also made a cherry pie with a different recipe, it was a pie day). Mom was just asking when I was tackling a French apple pie. Inching my way there.

[@darlenewilliams4940]

Glen love your show we're did you find the small pie pans would love to get some

[@BSWVI]

Yes, I came here to see if there was any information on those pans!

[@planetsoccer99]

I like cardamom in apple pie

[@PossumMedic]

The better crust to filling ratio is reason enough to make mini pies! 😂

[@cindymichaud7111]

Oh my... I want pie

[@bs-vo1ii]

I try and make smaller portions now too for the same reason

[@suzyhazelwood9942]

I've always precooked apple before putting it in a pie... it doesn't always cook properly otherwise, plus the water content flooding the pastry can vary with different apples. I do the same for apple crumble too.

[@f3n1xplat3ad0]

I meet a food stylist 12 yrs ago. He was a hoot.

[@TheCornBanana]

There's nothing wrong with a big pie, but I respect your decision

[@chanocortez2790]

Hell yeah

[@Smallpotato1965]

Dutch trick for catching 'soggyness' of apples in apple pies: sprinkle a layer of semolina on the bottom before adding the apples.

[@lenalyles2712]

I like using granny Smith and some type of sweet apple together. Found it makes a better pie.

[@bandiceet]

I was actually thinking of that combination as Glen was talking about the apples. I think you're right, the combination of sweet and slightly tart would be fantastic.

[@TGNXAR]

Me: Need moar pie. Glen and friends: We got ya covered.

[@carlaramunno7314]

Do you keep them in the tins after you freeze them?

[@wendymuir7818]

This looks so good! Can you simply seal the apples in an envelope of pastry and bake them on a cookie sheet? I haven't got any of those cute little patty pans.

[@edcrichton9457]

It might take some experimentation to get the timing right.

[@wendymuir7818]

@@edcrichton9457 That would mean I'd have to bake and eat quite a few pies. Tough job, but I think I can handle it." : )

[@carbo19]

Good willpower. I would've eaten that apple syrup out of the pot.

[@Ottawa411]

Those pies look perfect. I'm not sure what kind of apple I prefer in a pie. For eating, I usually go for a Granny Smith. I like a very crisp apple that is tart. By the way, what is that on the stove?

[@juniperjane9582]

Do you get bramley apples in Canada? They are most widely used for apple pie in the UK, definitely not an eating apple. We always stew them a little first before putting in the pie, don't know if everyone does

[@nitrampd]

I live in Ontario, Canada and have never seen a Bramley. I planted my own tree two years ago. Fingers crossed.

[@juniperjane9582]

@@nitrampd ooh, good luck. The trees over here seem very prolific once they are established.

[@nitrampd]

@@juniperjane9582 I had some Bramley preserve once, from England, that had been made into an apple tart. The memory of that tart is what prompted me to plant my own Bramley. Thinking of it now makes me want to plant several more this spring. 🤤

[@davidbowman271]

Where did you get the storage lid for your large glass mixing bowl? It looks similar to the glass mixing bowl that I bought for my Kitchen Aid stand mixer.

[@lwilton]

Apple pot pie!

[@Chris-pw7ov]

That peeling technique. Are you using the spine of the knife?

[@JosiahMcCarthy]

No, he was using the sharp edge

[@honthirty_]

Tart like pies.

[@ChristopherMichaelR]

I was wondering, where did you get that mushroom bowl lid i've seen in your baking videos? Edit: I found it, if anyone was wondering, its Zeal reflecting nature mushroom lid

[@gknucklez]

Despite what you said at the beginning, there will be lots of people desperately hunting for the ambrosia apples when they are not available xD

[@doc6269]

I have a question. When making mozzarella cheese, can you flavor the cheese with, say, garlic powder while it's still in liquid form?

[@asincerewoman]

Am I having a stroke?

[@joelaurieri9065]

Hey Glen .. sorry for the silly question.. but where do u get the coll baseball caps? Maybe you can put some up for sale in the shop? Cheers

[@GlenAndFriendsCooking]

A company here in Toronto: redcanoebrands.com/product-category/hats/

[@joelaurieri9065]

@@GlenAndFriendsCooking Thanks just checked them out... a good Canadian company support local!

[@Ottawa411]

The first hat in this video is from the CBC (Canadian Broadcasting Corporation). I'm not 100% sure about the second one, but I think it's the Royal Canadian Airforce.

[@isosceles7436]

Glen wore a dark blue and yellow cap, I'm going with yellow. Somebody said it was a CBC logo?

[@kchristiansen3600]

whole warm apple pie for 2 of us to eat, no problem, can do, have done (just saying)

[@asincerewoman]

I like your attitude! You can do it! You can do it!

[@bill4913]

Glen, Have you tried a "Cosmic" apple? It taste like a Honeycrisp and Granny Smith with the density of a granny that is mostly used in apple pies.

[@TheErador]

Not sure if Bramley's are available that side of the pond, but it's the quintessential English cooking apple for apple pie, too firm and sharp for eating 'off the lump', perfect for cooking. Delicious.

[@bokkenka]

See, now, I would have told my wife, "Nope... I just made these two."

[@kathrynhamblin6479]

Cross section: 'Whooo!'

[@Mister_Mag00]

Glenn do you ever use those fancy little pie birds or whatever they are called?

[@Lurker1954]

Have you tried a Dry Apple Pie? Found this in Vrest Orton's "The American Cider book." (Published in the USA and Canada in 1977.)

[@nitrampd]

That pie would be good with a slab of 10 year old Maple Dale Cheddar.

[@Mental_Patient]

Any time I do any apple pie I let my Apples sit for weeks, sometimes months. They dry out a bit and the skin gets waxy. No more watery pies or apple crisps. No need for flour or reducing the liquid down.

[@asincerewoman]

Great idea!!!!! I do this with potatoes. That way, I can add more butter and cream without turning them into soup.

[@donklesa6040]

You should have put a splash of Calvados in the sauce.

[@Ottawa411]

I had to look that up. It sounds like it could work.

[@Ottawa411]

I just checked my local L.C.B.O. and they don't have any in stock.

[@SuperKingslaw]

How about hand pies? Small crescent shaped apple pies, ready to eat in hand. Can also be frozen and cooked as needed.

[@MaggieTrudeau]

could i put dates in it?

[@Supermunch2000]

2:34 - John Townsend approves

[@mrsfolkartist76]

I always add flour to the sugar/cinnamon/nutmeg mixture and don't forget a 1/4 tsp salt!

[@williamkeehn3637]

Got a friend that makes a chunky apple sauce the texture is almost the same

[@JohnSuave]

If anybody actually thinks "like omg he should have used a strainer for that", someone else is washing their dishes.

[@brenthooton3412]

That looks like me draining my pasta with the lid instead of a strainer. Whoops, a couple fell into the sink! A small price for having no strainer to wash.

[@JohnSuave]

@@brenthooton3412 this guy gets it 😎

[@debbie0greer164]

You can get the same results using tapioca. We call it apple gravy. We use any apples on sale. There is are very popular Apple orchards in California. Ugh it’s so dry and pasty

[@ThatBernie]

Another trick is to let the macerated apples sit in a salad spinner or a colander placed over a bowl to let all the liquid drain out on its own.

[@jamesellsworth9673]

When we had a house with a pantry, we had extra refrigeration and freezer space. In our Independent Living Community, the wiring is 'marginal' and we are not permitted to have extra appliances. So...I can 'look and long' at recipes like this...and I can remember when I had the refrigerator space to dry-age meat products.

[@asincerewoman]

Perhaps go ahead and make them, and give the extra to your community members? NO ONE turns down pie. And you might start a trend of pie sharing???

[@Wizardofgosz]

+1 for giant pies on the counter calling for us to eat them.

[@lucapeyrefitte6899]

I like how it looks like there’s an abiss of nothing but it’s apples

[@talldave1000]

I love your videos but was kinda shocked when you snapped your fingers and the crust magically appeared. I tried doing the same thing, but it didn't work. Now I have 10 cups of macerated filling fitting in my fridge waiting for some crust to be delivered by a stork or something.

[@GlenAndFriendsCooking]

It actually arrived by dogsled - too cold and snowy here for storks.

[@talldave1000]

@@GlenAndFriendsCooking anyway, I would not call it a pie recipe. More like a delicious pie filling recipe. I'm still looking for a great crust recipe. I've been struggling

[@GlenAndFriendsCooking]

I link to the crust recipe in the description along with the rest of the recipe. We also have 3 or more pastry recipes on the channel.

[@hiddentruth1982]

I'm waiting to hear what the issue is with a giant apple pie saying eat me Seymour. I love apple pie.

[@truepeacenik]

This way you get alllllll the pies.

[@hiddentruth1982]

@@truepeacenik very valid point.