It's time for part three of our four-part "Bake It Up a Notch" pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. This #bakingtutorial is all about one of Erin's favorite pies: Fruit pies! As usual we'll run through all the equipment, ingredients, techniques, and where things could go wrong. Share your beautiful fruit pies with #bakeitupanotch. And let us know what else you want to know about pie in the comments. Happy baking!
ORDER THE BOOK ON PIE ►► [ Ссылка ]
RECIPES IN THIS EPISODE:
All Buttah Pie Dough: [ Ссылка ]
Roasted Blueberry Pie: [ Ссылка ]
Peach Butter Slab “Hydrangea” Pie: [ Ссылка ]
Black Bottom Cherry "Sunflower" Pie: [ Ссылка ]
Epic Single Crust Apple Pie: [ Ссылка ]
Apple Dumplings: [ Ссылка ]
Concord Grape Meringue Pie: [ Ссылка ]
Apple Cranberry Swirl Pie: [ Ссылка ]
Jammy Hand Pies: [ Ссылка ]
Pineapple Tarte Tatin: [ Ссылка ]
Streusel for Pies: [ Ссылка ]
Also featured in this video
GIR Silicone Spatulas (Set of 2): [ Ссылка ]
LOOKING FOR A SPECIFIC MOMENT?
0:00 - Intro
1:43 - Gather your tools
2:20 - Fruits done ripe
5:03 - Master the mix
6:32- Frozen is fine, too
10:34 - Tips for raw fruit
15:36 - Peeling PSA
17:48 - Pro tip: Opt for pre-cooking [your fruit]
23:20 - Partially pre-cooked meet raw [fruit]
24:43 - One filling, two ways
27:50 - Consider your crust
29:14 - Upside-down pies with Brimley
31:55 - Determining doneness
34:09 - Mistakes happen
41:45 - Save it for later
43:29 - The finishing touches
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