Apple Crumb Pie Recipe Part 2/2

Apple Crumb Pie Recipe Part 2/2 Rhiannon: We’re back in the kitchen with prize winning pie chef Michele Albano and today we’re making an apple crumb pie and it already looks delicious. We already made the apple crumb part which looks delicious. Michele: Yeah. Rhiannon: I did that. Thank you very much. Michele: I know you did a great job. Rhiannon: We’ve got the dough and now we’re making the crust and what is this you’re doing exactly? Michele: Actually right we’re crimping and this is a different many, many different styles and techniques for crimping and this is the one we do here at Michele’s Pies. Rhiannon: It looks very nice. Michele: Yes this is the one that I was taught by my grandmother and actually while I’m crimping you can start making the mixture for the apples. Rhiannon: Let’s get to it can you first put sugar in here. Michele: Yes, you have sugar, you’re going to add cinnamon and a dash of nutmeg and then you’re flour because you need to have sort of a thickening agent for the apples. Rhiannon: Okay and I just whisk it. Michele: And you’re going to whisk it together and while you’re doing that I’m going to use my secret ingredient here which is going to make the crust nice and flaky and golden and so it will basically melt in your mouth when you go to put it. Rhiannon: I love that, what is that exactly. I know it’s a secret ingredient. Can you give us a hint? Michele: It’s something, a milk product. Something that my grandmother had taught me when I was very young and said this will make the perfect crust. Rhiannon: Your grandmother, that was a lot. Michele: Yes. Rhiannon: She was a good pie girl. Michele: Yes she was. Rhiannon: Okay so what’s next? Michele: Okay so now we’re going to toss the apples. Rhiannon: Now this is important because I asked you what kind of apples do we need to use? Granny Smith Green Apples? Michele: You can use a Granny Smith. We use a Cortland. You can pour this right into here and if you want why don’t you mix up the apples. Rhiannon: So either those would work. Michele: Yeah. Rhiannon: Are those the best two? Michele: Everybody has their own opinion on what’s the best; you know what’s the best apple to use I like a softer apple because you know you want it to be fairly soft when it bakes down, you can use a Macintosh some people use a Northern Spy some people use a mixture of apples. Rhiannon: Really, okay so whatever you prefer, whatever your taste is. Michele: Yeah. Rhiannon: Okay so now that we’ve mixed this up. Michele: Okay so now we’re going to just pour this into the pie shell. Rhiannon: Okay. Michele: So you’re just going to get the apples in here, you know some people like to really load it up. Rhiannon: Yeah. Michele: You don’t want to fill it too much because the apples won’t cook properly. Rhiannon: Oh Important to note. So you want it about there. Michele: Fill it like this for now and it’s actually if you had me that baking sheet. Rhiannon: Why are we baking it on a baking sheet? Michele: It’s always good to bake on a baking sheet because especially with an apple pie the juices bubble over and you don’t want to mess up your oven unless you have many hours of cleaning up to do, I have done it. Rhiannon: Okay. Michele: So in the meanwhile, why don’t you help me we’re going to put the crumb over the pie. Rhiannon: Ooh this is the good part. Michele: Yes and this makes the difference between a regular traditional apple pie and a crumb pie. Rhiannon: For that perfect pie Michele says cook it on 425 for 15 minutes then knock it down to 350 for 45 minutes and viola! Michele: To make sure the pie is done just use a cake tester or a knife to make sure the apples are tender. Rhiannon: Okay, let’s eat. Michele: So enjoy. Rhiannon: Looks delicious. Thank you so much Michele. Michele: Thank you for having me. Rhiannon: Mmm! That is so good, mmm! Michele: One of my favorites. Rhiannon: Yes it’s delicious. Audra we don’t have any pie for you unfortunately but our question is what’s your favorite kind of pie? Audra: Well Rhiannon, I’m not much of a pie person myself but that apple crumb really looks delicious I might have to change my mind, thank you so much. You can also check out Michele’s recipe on our website just head to BetterTV.com for our link in Better when we right back.