Secret Apple Pie Hack I Learned 20 Years Ago - Is It Really Better?

[@JJinVenice]

My grandmother would make a butter, sugar, and cinnamon paste that she would put on the outside edge of the crust before she rolled and crimped it. Not only did you get a delicious apple pie, but you got a wonderful cinnamon roll type crust around the edge. Just fantastic!

[@bdavis7801]

That's awesome!

[@applegal3058]

Sounds delicious 😋

[@lornacy]

@@JJinVenice Genius!!

[@Phraxdust]

I wish I read this before making a pie an hour ago

[@kst6959]

Oh my! Epic idea.

[@gayle.hampson]

I was raised on everything home made, canned food from scratch, a pickle barrel and all the fruit and vegetables stored in a fruit cellar..my mother made the absolute best pie pastry. She inherited a pastry bowl from her mother , obviously the only bowl used for pastry. I have this bowl now and I am 69, I make pastry still and only pastry in this bowl just like my mother taught me.. I love that my pastry is made in the same way in her bowl over 125 years old.

[@phyllisreinking4208]

That is a prettier pie than any pie that ever rolled out of a factory. For the first time in my 73 years I am sorely tempted to make a pie. Thanks Glen!

[@carolbaughan8768]

You can do it❤

[@jacquespoulemer]

Hi Glen, Jules, Chicken and Friends from the Glen. this looks like one of my own recipes. To avoid soggy bottoms back in the 1970s I would almost always precook the filling. I would also blind bake the bottom crust remove the 'weights' then paint it with egg white to water proof it then dry it in the oven (few minutes) then proceed. Thanks for the memories.... Jacques Mexico

[@Georgina602]

Thanks for sharing your way to keep the bottom crust crisp. I appreciate it.

[@jacquespoulemer]

@@Georgina602 you're most welcome. In the 1990s I added one more detail. Using cold white wine instead of water (Biba Caggiano) early on I used Liquers in sweet crust. The alcohol burns off faster than water avoiding wet crusts more efficiently. All the best Jacques

[@OhJodi69]

Cut TWO slices of pie, and then remove the 1st one from the pan. I don't know why this makes it easier, but it really works. pies, cakes, lasagne, brownies, etc. Learned it from Martha.

[@seanjett5395]

I do something similar in my commercial pie shop. We macerate the apples for at least 24 hours to draw out the juices. We then add the thickener and bake it. We don’t roast or cook the juices. What this does is prevents the big tent you can get when you have fresh apples. They will settle into the pieand drop down after the cross is already set. We also don’t wedge our apples, but slice them. That allows the apples once they have been macerated to lay down flat in the pie pan.

[@smwillia]

FINALLY! I see someone who is a culinary professional use tapioca in their pie. We use that all the time as our pie filling thickener method. FANTASTIC!

[@Bethabara9]

Also, my sister makes apple pie with 4 or 5 different kinds of apples. 1 turns to mush, 1 stays crisp, 2 or 3 are soft, 1 is just apple packed flavor. The more diverse apples you use, the better the pie😊

[@SandiBee-rf3te]

A few years ago I found a brand-new-in-box Pampered Chef unglazed stoneware pie dish in a thrift store for $5.00. It is by far the best pie dish I own. My mother’s 1950’s aluminum ones are second, Pyrex third. Another thing I have is an aluminum wedge-shaped gadget that bakes with the pie, under the bottom crust. When you go to cut the first slice you use the edge of the gadget as a guide and then lift the slice using the edge of the gadget - voila! A beautiful first slice every time.

[@Pam-56]

Looks very yummy! My mom used to put 1 pear in with the apples in the pie she made. It’s divine

[@76alison]

tell me more about this please! I've never heard of this.

[@bdavis7801]

Interesting!

[@Pam-56]

@@76alison when you cut up your apples cut up one pear and mix it in.

[@76alison]

@@Pam-56 lol yes I understand this part, you said that in the first comment. WHY does she do this, what kind of difference does it make? Is it sweeter, tangier? I'll have to try it myself

[@lindalankowski474]

My Mom (as her grandmother taught her) used two types of apples. It gives a bit more depth of flavor, and if one is a Mac, more texture.

[@danoler4545]

Tried this yesterday. Hands down the best apple pie technique I’ve ever come across. Can’t wait to try it with other fruit now.

[@Senax79]

That syrup alone is probably divine. 😋

[@majuss06]

I actually made a sound when he poured it. I could not help myself. 🤤

[@didisinclair3605]

I agree... perhaps Glen could try a rum or bourbon based cocktail?? It worked with the Cowboy candy....

[@Ottawa411]

I was sad when I heard that he lost some trees in his yard. The idea of him making a bit of syrup from his own yard seemed so picture perfect.

[@jilllengler-ck8bw]

I like that the apples are prepared a few days before. Peeling and slicing 5 pounds of apples takes a little time, one task out of the way

[@nessuno_]

To each his own, but to me a soft apple is a feature not a bug in a good apple pie. I truly dislike a crunchy apple pie. And that goes for the bottom crust as well (sorry Glen). I, too, love pie crust, but having all that filling juice gel and combine with the the crust is why I like it. The crust tastes best cooked but not to the point of dry or crunchy. This all illustrates why apple pies are great, though. They can have a big variety of textures and flavors to suit your tastes.

[@gabriellew6467]

Well - let me at it. It sounds incredible. At the same time I will try a Glen’s apple strudel version (my European mind at work). That ought to be a hit, too. My new motto: don’t be afraid of the crust!

[@beckyd3140]

I love maximum crust too.

[@adsrentals]

That's A beautiful pie! I like the method used on the apples, keeps the shape tall.

[@anthonymccarthy4164]

I couldn't agree more about the dark maple syrup. The "grade A" stuff is OK but it doesn't compare in flavor.

[@nessuno_]

I agree about the flavor, but don't you find that it is sometimes too much for stuff like pancakes? Sometimes you want to taste the pancake....

[@majuss06]

Maple syrup cost over ten dollars for a cup of syrup where I live so that jug is worth a fortune 😄

[@Ottawa411]

@@majuss06 I live in Ottawa, Ontario and I couldn't afford it.

[@BlaBla-pf8mf]

@@majuss06 Glen said they tap maples so maybe the jug didn't cost them much.

[@majuss06]

@@BlaBla-pf8mf yes they do, but that jug is probably from his cousin that produce syrup commercially. He is aware of his privilege, though😃

[@dianeroome972]

I made boiled cider for the first time this year. You simply cook down apple cider, slowly for a few hours. Was going to use it in an apple crisp, and on pancakes. So delicious. But now I want pie! Thanks Chef Glen for the techniques presented.

[@kst6959]

I have only found pre-cooking to be beneficial when making a mile high or jumbo size (talking roasting dish) size pie. Otherwise placing the pie on a preheated surface and using enough flour (or whatever thickner) does the trick. I don't like "dry" apples in my pie. But everyone has their own preference in textures that hits their happy spot.

[@cremebrulee4759]

I did a search, Glen, and you actually did two roasted cherry ice creams. One was 2 years ago, and the other was 6 years ago.

[@Xn7000]

I did the same search....

[@pjtfd3849]

oooh i have to look those up. not a cherry fan, but that sounds yum

[@TheNoTillGardener]

This is similar to how I preserve apples. Macerate overnight with sugar and spices, bring to a simmer, fill the jars and water bath for 20 minutes. Preserves the apples really well! I haven’t tried roasting the apples but I like the idea! I’ll give this a go next time. Thanks Glen! This looks delish!

[@applegal3058]

I saw a video of a lady doing this! I planned on trying it myself but life got busy and I ended up freezing the apple sugar spice mixture instead.

[@MakunaRGBIC]

17 years and you still look like you enjoy what you are doing. Great channel!

[@YesYouAreAbsolutelyCorrect]

Oh my gaa Thank you! Finally! I've mastered my own crust for which I only use butter, sugar, and flour, and I'm almost too proud of it :D but for the life of me I couldn't figure out how to keep the apples solid! They've always dissolved during the baking stage. Yay!

[@anounimouse]

The type of apples used will determine how soft & mushy they'll get during baking. "Summer' apples (May - July) are used for applesauce and totally break down in cooking. Look online for a Fall apple - one or more that do not break down (during cooking) for pies.

[@GoGoGadgetDoom]

Are you going to teach us this crust, or are was this meant to torment us? I have yet to make a decent crust.

[@kenmore01]

America's test kitchen mentioned in their magazine that cooking the apples twice keeps them from breaking down during cooking. The trick, of course, is not to cook them so long the first time that they break down then. 😂

[@brock9380]

I am jealous of Glenn having a down payment on a house worth of maple syrup in his fridge

[@Kevinrothwell1959]

Even if that syrup wasn't premium you'd be paying 200 dollars at least for that amount in my area!😢

[@kenmore01]

They're Canadian lol!

[@brock9380]

@@kenmore01 yes?

[@midhudsonmarketing6484]

I LOVE apple pie, love Fuji, love your method of macerating for a very long time, then roasting the apples and reducing the juices to make a thick sweet syrup. I love firm apples in a pie. I'll bet this pie was stupendous both warm and cold. Especially enhanced with ice cream. Excellent job every step of the way, including adding your background story. Just beautiful! Thanks Glen. - Marilyn

[@LitVolWashCounty]

I am an expert a failing at rolled pie crust so usually make a crumble or stirred, oil-based one. But I'm going to keep on trying. I did make a good one, once, and used chilled vodka for the liquid. Managed to fail on my next attempt though!

[@SpotofTeaPlease]

I put in vodka, too. No shame in it. It creates a flaky crust, and you can make the dough wetter and therefore more malleable.

[@Stanley-b3j]

Hi Glen, as I sit here at work watching yet another one of your videos, I wonder if you ever have made Chocolate Meringue Pie, it is my favorite. My mother used to make it when I was young, but I haven't really had it since then, and it has been some 20 years. As a pie lover myself, if you happen to also be a fan, it would be delightful if you made one to show us! But you know, of course you can also just continue doing whatever you have planned, I am a fan either way!

[@Stephenrsm7600]

I would LOVE to see a Roasted Cherry Pie!!!! I LOVE a cherry pie!!!! The apple pie looks Great, because the apple does not deteriorate and leave a space between filling and Crust, Great job!!!!!

[@russburton8517]

That pie looks wonderful. I also like the rustic pie with the extra crust.

[@lorassorkin]

Roasted strawberry pie is sensational! I will have to try this with apples!

[@KJTB8]

I love your work so much Glen because it motivates me to try not just your recipe, but to play around with it and try new things.

[@MizMissiB]

I was always partial to the early season maple syrup. My first syrup run was always the best. It had a strong taste of vanilla and man,, that stuff was like crack. You could almost want to drink it. It’s was awesome in baked goods

[@toddshowan3871]

My Gramma used to make us a cast iron pan apple pie for our deer crew camp every year. 20 lbs of apples. No idea how much crust. Huge deep black cast iron farm pan. The pie was behemoth. It was our supper on the day we cooked it. The key i believe was that we used to out it our camp oven at noon, at 225 degrees, and leave it in all day. Take it out and serve it at about 7 pm...after a cold day in the stand. That, and that my gramma had a true old school German/farm pie pedigree with literally thousands of pies on her resume. Her cherry, elderberry and rhubarb custard pies were to be eaten to be believed... and her concord grape pie... no words. Anyway to a man... the cast iron pan apple pie was considered the best that any of the boys had ever eaten... divided into 8 mammothly thick slices, big scoop of vanilla ice cream... The all day low oven was key i am sure, to the added to the depth of flavor , and THE flakiest crust. Never duplicated. Thanks Bami... miss you beyond words.

[@applegal3058]

I freeze apple slices by mixing 6 to 8 cups of sliced apples, 3/4 cup sugar, 1.5 tsp cinnamon, 2 tbsp flour, and 1 tbsp lemon juice. I vacuum seal it flattened in big bags. When I want to make an apple pie or apple crisp, I just pop it in the fridge the night before and once it's mostly thawed I pour it into the pie crust or dish and top with crumble topping. I have enough in my freezer for 3 more pies that I made from seasonal apples that went on sale a month ago. Here in Newfoundland, fresh fruit can be prohibitively expensive, so buying it in season and preserving it really helps make things for less.

[@NielsLieman]

That is actually a very interesting method for the apples. I will trie that. Thank you for sharing Glen! ❤

[@asdisskagen6487]

I am absolutely making this starting today! I have spent a lifetime looking for the * perfect * apple pie recipe and I have high hopes for this one. How appropriate as I begin crafting my menus leading up to the holiday season. Thanks, Glen!

[@kelly2669]

I have never commented on a single video of yours but THIS... this looks amazing. We cook alot of apple pies here in the south (I live in North Carolina). I have never seen or even heard of an apple pie being made this way. The only thing I would be nervous about is the crust-I know, I know. But this pie definitely would demand a homemade pie crust. Amazing!

[@ellenpeffer4803]

I remember the roasted cherry ice cream. Delicious!

[@TheDriftwoodlover]

😮😮 How did I miss that?!

[@helenedesmarais8697]

I like the ''gelée'' in between the slices . I half-precook them in a big pot with some apple juice (sugar etc ) and it releases most of the water. Stain, reduce the liquid but thicken it with some cornstarsh then add apples + bits of butter. That way, the pectin is set in the apples, juices are released and thicken. No puddle of watery stuff in the bottom.

[@Grøntommel]

imagine you add a custard, i like a pie that has that velvety texture with something to bite. looks really good and i liked the story that came with the pie.

[@nancylindsay4255]

You two are just a delight! Thank you for being with us.

[@daltonidaho]

That's the craziest apple pie I've ever seen. Looks absolutely delicious.

[@rabidsamfan]

More pies sounds like a great idea! Have you ever done a Tourtière on the channel? I had a piece of one once at Sturbridge Village and it was really tasty.

[@thetrevorsscott]

He did one for Christmas 2020 (or 2019, I don’t remember which exactly). I do though remember making it & thinking it fantastic!

[@Rachel-rv8db]

I worked on advertising film shoots, too, for years (script supervisor). One year, just before (U.S.) Thanksgiving, lots of pies were made for the shoot. Afterwards, we were welcome to take them. I, oh so proudly, showed off the incredibly beautiful apple pie, made by professional food stylists. We cut it up, shared it around the table... and instantly realized part of the reason the crust looked so beautiful was because it was *salt* crystals twinkling on the top crust, not *sugar*! Oh, man that was bad!! But, not being complete dopes, we just removed the top crust, added another scoop of ice cream to the side, and continued on. Ha ha! Makes for a fun memory.

[@johnhurley2404]

That syrup sounds like it would work really well in a cocktail. I’ll have to make the pie just to find out!

[@shelleyhender8537]

LOVE the T-Shirt Jules!❤

[@jaybeam9553]

Going to try this for Christmas.

[@ginnyweatherbee7941]

Never thought of roasting the apples before baking

[@annalockwood3021]

Years ago I stumbled across a recipe that called for a three day refrigerated rest for the apple mixture, as Glen mentioned, to prevent the apple mixture from collapsing as it baked. (After three days they were as flat as they were going to get, LOL!) Need to dig that one out of my files to see how it might compare to this one. Don't recall roasting the apples, though. Now I need to investigate!! Thanks for sharing this technique, looks very good.

[@aaronscholl9560]

I would love a video on using a French pin!

[@jjsradioman4876]

I recently purchased a locally-crafted French pin and it is a game changer. Should have got one years ago.

[@murlthomas2243]

I love pies made this way. Thanks for teaching me the method…

[@leftcoast9261]

Solid top, Slits have to be radial. Kinda' prefer mushy. Fridge time kills "Immediate gratification". Ice cream as "coolant" helps with the "Immediate gratification" factor. JJinVenice's idea about cinnamon paste in the edge of the crust sounds like a great idea to test out. I so LOVE pies!

[@anissam5009]

Just in time for American Thanksgiving! Thanks Glen. I'll be giving this a try!

[@joshuamcfadden427]

I made this apple pie recipe today, and it was an absolute hit! Thank you for sharing it! I will definitely add it to my recipe book.

[@judysocal8682]

I use boiled cider and about 3 kinds of apple for my apple pie. I have a friend who requests it for every Thanksgiving (United States). I might try this. Agree on darker maple syrup.

[@TPHI17]

That looks delicious.

[@terryl.9302]

This recipe wd work great for busy ppl, needing variable steps. *MIL taught me to brush milk & sprinkle wh.sugar before oven. Never looked back. Best thing ever, no matter a mediocre crust recipe itself. Covers a multitude of sins. Egg an optional xtra step, but to each his own. Marinating& Roasting looks wonderful.

[@tessie7e777]

Yes, my mom taught me the milk and sugar hack too. I mix some spices in the sugar, too- little cinnamon, nutmeg. Delicious.

[@kitefan1]

Awesome!

[@beefandpork]

Enjoyed this video quite a bit

[@RonOhio]

I think I will try that for this holiday season. I have been upping my pie game, trying pre cooked apples last year (well worth it for a tall, firm filling). I think I will try this one with roasted apples. I wonder how roasted apples would do in fried pies?

[@unclefrogy743]

what an interesting idea! I have made a few pie crusts from scratch having used ready made before and I like the results scratch made have a "cleaner" taste. The fact that the apples retain some texture is very appealing. The next pie I try will follow this procedure. Could you use pears in the same way to retain more texture?

[@sandragoodman2059]

Wow! I'm making this for Thanksgiving!

[@shessassy]

Excellent, I have a random selection of neglected apples waiting for me to cook with them. They're not macerating in sugar and cinnamon - I don't have enough maple syrup, so just added more sugar (white and brown) and a little water. I'm sure the method means it'll end up delicious, even if not exactly the same. I'm thinking some of it will be a filling for some turnovers, since I don't need a whole pie! :-)

[@larsen8059]

Umm... Sir, that WOULD win the awards for best pie! Thanks, Glen. I'm doing this one.

[@michaelpewtress]

Glenn, you are such a genuine man and a pleasure.

[@joeyhardin1288]

Thank you! Apple pie is my fav. I'll have to make this!

[@maryjanegibson7743]

This method is new to me. I'll remember it for future pie-making attempts. Still at the stage where they're righfully called "attempts".

[@anthonydolio8118]

Glen, that's a beauty of a pie. I wasn't thinking about pie, but now I won't be satisfied until I have some. Thanks.

[@pat-z]

This method sounds great! Would the tapioca step help a pecan pie?

[@lornacy]

With ya on the crust!!

[@KL-oh3lp]

I sometimes cook my apples down on the stove and then add an apple cider syrup (boiled cider). It’s delicious!

[@JonBoehm]

I've been sous vide-ing my apples to activate the pectine for my last few holiday pies. I think I might try this instead. Thank you!!!!

[@AvivaHadas]

Maybe because American Thanksgiving is in a few weeks, but I am "this" close to adding apples & pie dough to my shopping cart. I love the concept... (I have a dark honey... Worth failing with.)

[@ginameansqueen]

What do you suggest as a replacement if you don't like maple syrup

[@heidiedelman6840]

Sometimes I find bags of apples on clearance at the store, next time I will get a bag and try this! The pie looks fantastic

[@tiffanyrun8742]

Looks fantastic!

[@Sue-t3h]

I like Bramley apples as they DO break down

[@katastrofikRQ]

I will be trying this within the next seven days 😆😋

[@giselsilva]

Oh em gee I need to make this pie! Thank you!

[@valeriemcdonald440]

I make my pie crust most of the time because I eat gluten free. But back in the day, I used to impress my friends with plain old tenderflake pie crust. You can't really go wrong with it.

[@rowanrobbins]

That's an intriguing pie, Glen. I prefer a nice crumb topped pie, sometimes called Dutch Apple pie. And I need more spices than just cinnamon.

[@Lantanana]

What you said about pie crust is true. I only made pie crusts one year. And I did everything wrong, but did make the pies. The crust was absolutely delicious! The reason I never made them again is because I just don't like the activity. That is one cooking task I dislike. (Yeast bread is another one). So I just buy them ready made.

[@littleshopintheshed]

Looks amazing. Peaches would probably be amazing with that technique

[@noelwade]

My biggest takeaway: Its time for a new Roasted Cherry Pie video, Clearly!! 😀 Thanks for the stories and a new method to try, Glen!

[@clairemcdonald9298]

💗 looks delicious yummy

[@deirdrebeecher3508]

As much as I love cinnamon. In our family it is powdered cloves that we use in apple pies and I have to say I do prefer it.

[@alvareo92]

I like powdering the cloves myself using a mortar and pestle. Beware - strong clove flavour, but rich in its many healing properties!

[@mr.esmusic3079]

I bet that the kitchen smelled amazing!

[@drummerlovesbookworm9738]

My favorite dessert. But I'm not that patient. Then I learned about galettes! More crust to fruit ratio and half the work. It's my go to now!!

[@emilybilbow4990]

I don’t like pie crust… but I love the idea of doing an apple dessert with roasted apples… perhaps an apple crisp or cake? I’ve made an apple strudel cake I’d like to try with roasted apples now!!! However, I don’t like baking with Fuji or honey crisp… it’s a texture thing…. I also enjoy progresso soup… this was a great video…

[@NorthernMike-1]

I was wondering if you had the same idea I did about reducing the syrup!

[@kevinolive]

I was really intimidated with making pie crust until I realized exactly what you said: my worst crust is still better than bought. My crust ability has improved to the point where I only roll it out once.Yes, gasp!, I would wad up the crust and start over in frustration. Still better. ;)

[@Simsane]

I always make my own pie crust, have for at least 40 years. I also use a french rolling pin and it's tapered too but mine is tapered a bit more than yours. Anyway, you're right about homemade being better than store bought and about the fact that it's easy but yes, you're going to fail a few times. I still every once in a while have an 'off' day where I have to throw it out and start over.😂 Oh! And I am like you. I love how a lattice crust looks but I love the taste of pie crust so prefer a whole crust.

[@TheDriftwoodlover]

How pronounced is that maple flavor? I only like strong maple on pancakes. As someone else posted, boiled apple cider syrup might work better (for my picky taste).

[@paulshouse524]

Now that's a very interesting method.

[@christinemayb]

11:53 absolutely got me 😂

[@kenmore01]

Jules likes max crust too. They are meant to be together! 👍

[@Jacob-Vivimord]

I feel like there's an amusing story there with the "directors" comment. ;0)

[@alvareo92]

one of many!

[@Jeffffrey0902]

I think she's alluding to Glen.

[@Jacob-Vivimord]

@@Jeffffrey0902 Oh yeah, it's obvious now that you say it, haha.

[@urouroniwa]

It was roasted cherry ice cream 🙂 I can see why they did this. In this way you control the moisture. If you get pies the bubble over a bit, then you would not have been able to use them because they would look different. However, the technique is sound. I *always* macerate fruit when making jam for similar reasons. You have so much more control over the final product. Jam, especially, replies on the ratio of sugar water and acid to gel. Being able to control that exactly means that you can create any texture you want in the jam. The longer you cook the fruit, the more it will break down and change flavor. Maceration also allows you to get fresher fruit flavors (though the opposite is happening in this recipe since you cook the fruit separately).

[@k213389]

i've started pre-cooking the filling for my fruit pies. rather than leaving them overnight in sugar I just set them on the stove with sugar and let them cook down over low heat until they're jammy and syrupy. the filling loses its "gloss" this way--eg it won't look as shiny as other pies if you use a lattice crust/can see the filling--but the results are less soupy and more foolproof.