Recipe at https://www.tastinghistory.com/recipes/firstamericanapplepie
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26 Comments
Just don't replace the top crust. It's like old fashioned aluminum foil
Anyone else always astounded at how clean Max's oven is?! 😲 He must scrub it every day!
What if you just took a syringe and injected everything in instead of lifting the crust?
I think i actually would prefer that crumbly of a crust!
Yummm🖤
How about put too crust on greaceproof paper, with a fold in, lift off but slide the greaceproof out as replacing?
Raise the crust!! W00T 🤭
Tasting torn top crust… 💥💥
No…put the apples first, as the recepy says…but without the top crust…then add the cinnamon, sugar and crust…cinnamom is delicate
YOU NEED: 3 part Iron pie cooker.. The 3rd part is a plate with handles To help Pre cook the top crust.
Parchment between to help lift then remove to finish?
I don't know how the recipe was worded, but could they have mean cooking the pie topless first, then adding the top?
Love your polish pottery!
Perhaps pre bake the top crust separately on a pizza stone or flat griddle and then slide it to top the pie at the right time?
Mom and apple pie originally came from England 🇬🇧
is mace the same thing that hurts ppls eyes? i always thought it was similar to black pepper. shows how much i know 😂
Thank you Amelia simmons.❤
You're dicklicious yes dickindeed – I'm learning mission accomplished
The apples should be boiled before baking
being from 1796 the type of flour used might be why the crust was crumbling. modern fine ground flour popped up around 1870.
My mom always puts mace in apple pie. She puts like every spice in and it's so damn good!
My neighbors apple tree should be gettin ripe pretty soon, last year I made one of the best apple pies Ive ever had with their apples.
Sometimes our ancestors did things the hard way.. LOL
Turned into an apple crumble pie, seems like a win to me.
That must have been some tough crust to allow itself to be lifted! High protein flour and well overworked I’ll bet.
That's probably where the crumble top of pies came from. I'm sure plenty of cooks had that same issue and solved in the same fashion. Honestly it it tastes good, who cares if it's not perfect looking.