You are so wonder in explaining the process. I found your videos a weeks ago and have been look back at all your videos. They are wonderful. I have started making some of your recipes and they have been delicious. Thank you
I, too, discovered Kevin’s channel within the past five months. Absolutely want to and feel capable of making everything he makes. So organized in showing the detail, and delicious too.
Keven, I appreciate your time and effort to explain and show us how to make so many wonderful recipes. I have traveled to so many wonderful places and enjoyed the great food of the regions. I have always thought when we returned home that we would have to go to a very expensive restaurant to enjoy them. However, I have watched you make so many wonderful foods from around the world and was pleasantly surprised to see how easy it to make them myself. You have given me a very special gift for me and my family.
An easy way to roll out dough is to take a gallon freezer bag sprinkle some flour inside and shake till it coats the inside of the bag.Put the dough inside a roll the dough inside the bag Then cut the bag and put the dough in the pie plate It's easy
Now that is an apple-corer to my delight. Really good to see less use of sugar. That also balms my heart. Love your videos more and more. What I would appreciate is a bit more knowledge over this canvas dough-rolling base. I have never seen them before.
kevin, i couldnt find my handle for my peeler i did get the suction cup model, so i had it modified with a keg handle. it is far more easier to use & 10 lbs of apples goes quickly without getting a cramp in my arthritic hands
Thanks for showing us the entire process that’s the way we learn. I have learned new techniques through your demonstrations. I love the convenience of the apple peeler where can I order one. I’ll check on Amazon. Please link these cool tools on the drop down as an Amazon affiliate. The Apple turnover looks delicious!
Kevin, aren't you concerned about the total amount of Cholesterol in the pie from the butter and egg? Sounds delicious none-the-less. I am on a low cholesterol diet and would appreciate it in future recipes if you have any suggestions for substitutes for large of amounts of butter and eggs, I know many other people are in same situation I am and would greatly appreciate it if there are any possibilities. If not, I understand.
Best pie crust I ever made was made with ultra cheap margarine from the A&P. (Mid 1980s, and I was poor) After making the pie, I happened to read the ingredient list on the margarine: "deodorizer beef tallow". Sounds horrifying. But it was wicked good. I've never been able to duplicate it.
Enjoy your videos and recipes immensely! My food processor died recently--can I make the dough using a pastry cutter instead, as I do for my regular pie dough?
Kevin, when do you weigh flour, sift the flour or just measure with a cup and proceed? I was taught to sift and then measure flour (but that was looong ago).
Hi Helen - When I made this pie dough, I scooped and leveled the flour without sifting. For all of my newer recipes (past year +) I actually weigh the flour for accuracy.
