[1 - 1] hey what's up today I'm going to show
[1 - 4] you guys a unique and exciting variation
[4 - 6] on apple pie that's different in terms
[6 - 8] of texture and form factor but it's
[9 - 11] still distinctly apple pie and when you
[11 - 12] put it all together it actually solves a
[12 - 14] problem with the original apple pie that
[14 - 16] I didn't even realize existed to get
[16 - 18] started I'll need some butter I'm using
[18 - 20] kerrygold for this because it has about
[20 - 22] three percent more fat than regular
[22 - 23] butter and when it comes to pastry
[23 - 26] doughs higher fat means less potential
[26 - 28] gluten and a more tender flakier result
[28 - 30] now to prep this for the pie I'll grate
[30 - 32] it on the largest hold sides of my box
[32 - 34] grater I should mention that this butter
[34 - 37] is a frozen solid because it's not only
[37 - 39] much easier to grate this way but very
[39 - 41] cold butter will resist unifying with
[41 - 43] the flour in the dough when we mix it
[43 - 45] and that matters a lot I'll explain why
[45 - 47] in just a second once I've got this
[47 - 48] butter grated down I'll grab my food
[48 - 50] processor and make 400 grams of
[50 - 52] all-purpose flour 40 grams of sugar 6
[52 - 54] grams of salt and then all of my grated
[54 - 56] Frozen butter Premiere the lid goes on
[56 - 58] and I'll pulse this four to five times
[58 - 60] until the grated butter and flour or
[60 - 62] have just barely come together into a
[62 - 64] coarse Gravelly texture like this now to
[64 - 66] finish the dough I'll take a full cup of
[66 - 68] ice water and measure out 130 grams of
[69 - 70] just the water part to keep that chopped
[70 - 72] up butter pebbly and separated from the
[72 - 74] flour we need to hydrate the flour with
[74 - 76] water that is just as cold this water is
[76 - 79] pretty frigid about 40 F now I'll add in
[79 - 80] half the water with the chopper off give
[81 - 82] it a pulse then the rest of the water
[82 - 84] goes in and I'll pulse three to four
[84 - 86] more times for about 10 seconds in total
[86 - 88] until the mixture is pebbly and the
[88 - 90] water is evenly spread throughout at
[90 - 92] this point the dough shouldn't be fused
[92 - 93] together yet but it should be hydrated
[93 - 95] enough to hold itself together when you
[95 - 97] squeeze it if your dough is drier than
[97 - 98] this go ahead and add just a little bit
[98 - 101] more water but too much water is bad it
[101 - 103] forms gluten and it makes a bready chewy
[103 - 105] pastry so be careful the last step here
[105 - 107] is to flip this pie crust into the bowl
[107 - 108] that we had the butter in and then
[108 - 110] squeeze it all together I basically just
[110 - 112] want to push everything into a clod
[112 - 114] without kneading it and there we go a
[114 - 117] combined but still separate mix of flour
[117 - 119] and butter see those little droplets
[119 - 121] those are what's going to create steam
[121 - 123] during the bake leading to flakiness
[123 - 125] next I'll move this clod onto a long
[125 - 127] sheet of plastic wrap and then fold the
[127 - 128] top and bottom in a way that leaves me
[128 - 130] three inches on each side we're looking
[130 - 131] to leave some room for this dough to
[131 - 133] expand I'll close in the sides also
[133 - 135] leaving some space then I'll flip this
[135 - 137] dough over onto the folded plastic and
[137 - 140] then gently but firmly pound the dough
[140 - 141] to flatten it out since this pie is
[141 - 143] going to end up being a large rectangle
[143 - 145] it really helps to start the rolling
[145 - 147] process with a dough that is also shaped
[147 - 149] like a rectangle if you started with a
[149 - 152] tall round clod like we just had you'd
[152 - 154] have to work this dough a lot to get it
[154 - 155] rolled out that would develop gluten
[155 - 157] making the dough chewy and it would also
[157 - 159] smear the butter into the flour making
[159 - 161] it much less flaky okay once my dough is
[161 - 163] flattened into a rustic rectangle like
[163 - 165] this I'll move it over to the fridge to
[165 - 167] relax the gluten Refirm up the butter
[167 - 169] and slowly hydrate the flour for about
[169 - 172] one hour while that rests let's make the
[172 - 174] Apple part of this pie for that I'll
[174 - 176] need some apples
[180 - 180] for this pie I'm stepping out of my
[180 - 182] honey crisp comfort zone and using an
[182 - 184] apple that I wrote off a long time ago
[184 - 186] the Granny Smith by themselves Granny
[186 - 188] Smiths are way too sour almost
[189 - 191] unpleasantly so but this pie is the
[191 - 193] perfect fit for that natural acidity
[193 - 195] today we're using a streusel topping for
[195 - 197] this pie and that's quite a bit sweeter
[197 - 199] than a regular pie crust topping as a
[199 - 201] result we actually need the powerful
[201 - 203] acidity from the grannies to help keep
[203 - 205] all that sugar in Balance now I'll just
[205 - 207] give eight of these apples a quick peel
[207 - 209] then I'll cut them down into a rustic
[209 - 211] medium large Dice and once I've got
[211 - 213] about 1200 grams of these Granny Smith
[213 - 215] chopped down I'll add in 125 grams of
[215 - 217] brown sugar 6 grams of cinnamon 5 grams
[217 - 219] of salt 50 grams of cornstarch this
[219 - 221] turns the Apple drippings into a goo
[221 - 223] that binds all the layers of the pie
[223 - 225] together really beautifully next in goes
[225 - 227] 15 grams of lemon juice then lastly just
[227 - 229] a little bit of nutmeg I'm grating some
[229 - 231] fresh on my microplane here but of
[231 - 233] course pre-ground Nutter would also work
[233 - 235] just keep in mind that a little bit goes
[235 - 236] a very long way here and once
[237 - 238] everything's in the bowl I'll just come
[238 - 240] come back and toss these apples until
[240 - 242] everything is evenly coated next I'll
[242 - 244] set these dressed apples aside grab
[244 - 246] another empty bowl then grab some butter
[246 - 247] that I melted on the back of the stove
[247 - 250] into that bowl I'll combine 375 grams of
[250 - 252] all-purpose flour 225 grams of brown
[252 - 254] sugar 6 grams of cinnamon 5 grams of
[254 - 257] salt and then something kind of fun 75
[257 - 258] grams of finely chopped pecans
[258 - 260] conveniently you can buy these nuts
[260 - 262] already chopped down at the store
[262 - 264] they're called pecan chips and they
[264 - 266] bring a little bit of extra texture to
[266 - 268] the streusel along with that buttery
[268 - 270] foresty pecan flavor that I really love
[270 - 271] into the bowl they go then I'll add in
[271 - 274] 230 grams or two sticks of melted butter
[274 - 276] to mix this I'll grab a fork and fold
[276 - 277] everything together this keeps the
[277 - 279] mixture off my hands initially while
[279 - 281] it's still very sticky but once it's
[281 - 283] pebly and hydrated I do need to come
[283 - 285] back with my hands and fluff this
[285 - 286] crumble until it's broken down into
[286 - 288] pebbles that are about the size of a pea
[288 - 290] I don't want huge clods here those are
[290 - 292] going to be dry and powdery and take
[292 - 294] away from the other textures inside the
[294 - 296] pie now once I've got dressed apples and
[296 - 298] a streusel topping I'll scoot those
[298 - 301] bowls aside then grab my rested crust
[301 - 302] from the fridge at this point it's just
[302 - 304] a touch too firm to roll out without
[304 - 306] excessive cracking so I'll set a 15
[306 - 308] minute timer and thank seed for
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[368 - 370] 15 minutes later my dough is slightly
[370 - 373] softened so I'll flip it out onto a very
[373 - 375] well floured surface then I'll turn my
[375 - 377] cutting board into its vertical config
[377 - 379] so that I can roll this out into a nice
[379 - 381] large rectangle the top side will also
[381 - 382] get a generous dose of flour then I'll
[382 - 385] grab my rolling pin and roll this out
[385 - 387] just like for croissant or Danish dough
[387 - 388] with pie crust if you use too much
[388 - 390] pressure in a certain part of the dough
[390 - 392] you risk smearing flecks of butter into
[392 - 395] the flour that will wreck flakiness of
[395 - 396] course but it'll also make the dough
[396 - 398] tough so we want to roll this very
[398 - 400] slowly and deliberately once I've gotten
[400 - 401] things a little bit flatter here I'll
[401 - 403] actually start to roll out the corners
[403 - 406] to maintain this rectangular shape also
[406 - 408] to get some additional spreadage here I
[408 - 409] sometimes like to pound the dough with
[409 - 411] the side of my rolling pin I find that
[411 - 412] that widens things evenly without
[412 - 414] putting too much pressure in any one
[414 - 416] place Premiere I'll continue to roll
[416 - 418] this out while flipping and flowering
[418 - 420] the dough two or three times as the
[420 - 421] dough gets thinner it also gets wetter
[421 - 423] and will want to stick to the board and
[423 - 424] once I've got this dough stretched out
[424 - 427] into an even sheet that's about 15 by 20
[427 - 429] inches I'll grab grab my half sheet tray
[429 - 431] to size things up as you can see it's
[431 - 433] about one to two inches wider all the
[433 - 435] way around and that's what I'm looking
[435 - 437] for so next I'll clean up the sides real
[437 - 439] quick by cutting them into straight
[439 - 440] lines I find this helps get the crust
[440 - 442] more evenly spread out in the pan and
[442 - 444] overall just makes it look prettier and
[444 - 446] there we go a sheet tray sized pie crust
[446 - 449] next I'll make sure things are very very
[449 - 451] well floured then I'll roll this crust
[451 - 454] up onto my rolling pin then carefully
[454 - 456] unroll it onto a well buttered half
[456 - 458] sheet tray from there I'll carefully
[458 - 459] scoot things around to make sure it's
[459 - 461] filling the corners and is evenly laid
[461 - 463] out in the pan then I'll come back and
[463 - 465] carefully fold the overhanging dough
[465 - 467] backwards over itself this is going to
[467 - 469] help keep the crust from slumping into
[469 - 471] the Pan Once I'm rolled over here I'll
[471 - 473] do one last move and give this a little
[473 - 474] finger crimp to make the crust look
[474 - 477] pretty this part is totally optional but
[477 - 478] I think it has a little bit of something
[478 - 481] to the overall aesthetic and that is a
[481 - 483] huge freaking pie crust it looks great
[483 - 485] except for that one corner don't look at
[485 - 487] that now the last step before filling
[487 - 489] this is to give the scent enter a quick
[489 - 491] dock with a fork this will help keep the
[491 - 492] crust from bubbling up and steaming
[492 - 494] underneath during the bake next I'll
[494 - 496] drop in all of my apples with their
[496 - 498] drippings from there I'll spread those
[498 - 500] out evenly from crust to crust making
[500 - 502] sure to fill any gaps 1200 grams of
[502 - 503] apples should be more than enough to
[503 - 505] cover this tightly behind the apples
[505 - 507] I'll add on my streusel as I drop this
[507 - 509] I'm making sure to get it mixed into any
[509 - 512] voids Left Behind the apples and I'm
[512 - 515] crumbling down any huge clots again if
[515 - 516] the crumbles are too large they're going
[516 - 519] to make this pie too crunchy yes that is
[519 - 522] possible and once this pie is evenly
[522 - 523] coated with the streusel topping it's
[523 - 525] time to bake so I'll move this over to a
[525 - 528] preheated 375 F oven and bake it for 45
[528 - 531] to 50 minutes on top of a pizza steel or
[531 - 533] stone the under heat of that steel is
[533 - 535] going to greatly improve the cooking of
[535 - 536] the bottom of this pie and get some
[536 - 538] really even Browning you can definitely
[538 - 539] make it without it but you might want to
[539 - 541] bake your pie for about 10 minutes
[541 - 543] longer and after about a 48 minute bake
[543 - 545] you can see we've got a burnished Brown
[545 - 547] on this crust so it's time to pull it
[547 - 549] out from here I'll let it cool for about
[549 - 552] 10 minutes before I cut into it
[552 - 555] you guys the flatter variation of apple
[555 - 557] pie is just so much more intense than
[558 - 560] its Trad round double crusted Cousin It
[560 - 563] exists as a perfect case study in
[563 - 564] textural Balance there's a nearly even
[564 - 567] ratio of flaky buttery crust tender
[567 - 569] gooey apples and crunchy cinnamon
[569 - 571] flavored streusel in fact this version
[571 - 573] of apple pie made me realize that
[573 - 576] regular apple pie is deeply flawed it's
[576 - 578] got too many apples think about it
[578 - 580] cooked apples aren't that fun to eat by
[580 - 581] themselves and when you're eating apple
[581 - 583] pie you're always hunting for the crust
[583 - 586] to make the bite work this pie makes me
[586 - 588] feel unsafe like if you left me alone
[588 - 590] with it I'm gonna do something that I
[590 - 593] will regret that is freaking insane how
[593 - 595] about you saying that this is not like
[595 - 597] acting that is I gotta rethink somebody
[597 - 599] after that anyways I really hope you
[599 - 600] guys try this recipe sometime soon
[600 - 603] beware it's very dope and if you want
[603 - 605] more sheet tray cookery check out this
[605 - 608] video for a giant crispy sheet pan pizza
[608 - 612] I'll see you there let's eat this