Watching Meg cook is how i imagine the God of creation making this universe and this earth. Smiling, laughing, pinch of this, cup of that... You are an amazing lady!
I laughed very hard when I heard you talking about online piecrust recipes (not at YOU, but at the situation, too familiar), I have had the same issue for years, even though I had a wonderful step-mom who taught me how to do piecrust. I went for decades without making pie dough, and then went to the internet to refresh my knowledge, and it was a forest of people who seemed to be afraid of their pie crusts."Don't put in too much water, 3 drops, maybe!!" "Don't handle the piecrust. Like, at all. Use a stick!!" My mom always had nice, stuck-together dough and handled it with authority. And my pie crusts using the online directions were AWFUL. So I did what you did. I ignored all the weirdness online, and just did what I could remember. The thing my mom always said was, "Don't be afraid of your crust, but work with it quickly. It worked!! Just like you, she wasn't intimidated by her crust. Thank you.💕
Ironically today I canned a small batch of peaches that, in your words, were "languishing" in my kitchen because I had been a little under the weather lately and hadn't gotten to them. It wouldn't have been bad except I didn't realize when I got them they were cling instead of free stones. They were a bit of a chore, but they came out beautifully. Whenever we go to a certain area a couple hours from where I live, we always stop at an Amish farm stand and buy some of those hand pies. But they deep fry theirs and put a confectioner's sugar glaze on them. Probably not as healthy as yours, but OMG are they delicious!
Speaking of pie, I made your tomato pie for my family last week. Hubby went out and bought a bushel of tomatoes and said make me more of Meg's pie! I think I created a monster 😂😂 I will have to try this crust recipe it looks easy. Love you guys!
I don’t eat tomatoes (only products like ketchup & spaghetti sauce etc). Made Megs’ Pie, loved it! Went and bought a bushel of ugly (heirloom) tomatoes 😁
My grandmother was not a cook or chef and she didn't enjoy cooking. However, she excelled at crisco pie crust. I hated making the crust and even now, I just buy refrigerator pie crust. I would make the apple filling (always Granny Smith apples sliced thinly)with cinnamon, brown sugar and butter and flour for thickening purposes. Oh so good!
I think it's great you follow the beat to your own drum. Honestly, we all should be that way. Anyway, that's why I'm drawn to you guys because of who you are. They look darn good to me. I now wish I had peaches.
When i was a young wife a dear neighbor gave me a recipe for an oil pie crust, it was the only recipe that ever worked for me! I'm glad you found something that works for you! Bake on!
Oh my gosh.... have followed for over a year... and can I just say a video with Meg opening and cooking is the best!! She should do a weekly session of her own!!
Well as a British guy in his 6th decade that took me right back to when my mum taught me how to survive! Right down to the forked edges! The only thing you missed was eating th scraps of pastry too small to roll into another pie! Tank you!
Looks so delicious! Yes for a sugary glaze mmm. My Grandpa worked for Hubig’s pies in New Orleans as a salesman. I never got to meet him, he died before I was born. The Hubig’s plant where they made the pies was wiped out during Hurricane Katrina but has been rebuilt and selling pies again. Sweet Sister wants her flip flops lol. That child gets more adorable by the day! She’s going to keep her brothers very busy 😉
I discovered that the ratio: half butter to flour weight with a bit of cold water works perfectly. The dough have to rest in the fridge at least an hour or it will crack or do all sort of funny things.
I recognize that face Ben. It was on my own face for a good month an a half two years ago when our car got run into at a red light, and the other guy's insurance wanted to play stupid games. Man, I hate dealing with insurance companies. I hope that your insurance company deals honestly with you.
Cold fat and cold water, and leave to rest for half hour before use. You can use egg in place of cold water. Lard makes pastry crispy, butter makes it short. I used to have to make 800 sweets of different types a day for university students.
@@k8m883 For every pound of flour you use half a pound of butter. You first mix the butter and flour to form "bread crumbs" then you add little bits of cold water until the dough just comes together when shaped with your hands. Do not knead pie dough !!!!, it will become like a rock when baked. It is very important to let the dough rest in the fridge for at least an hour or it will crack when you roll it out or work with it.
Looked delicious to me!🍑 Would you believe I'm 69 yrs old and have yet to make a homemade piecrust. I know what a flop it'd be, so I never tried. I used to get Pet Ritz frozen crusts but now I get the Pillsbury refrigerated piecrust. I'm too intimidated to even try homemade. Buggie is so cute keeping her big brothers in-line! I love hearing her talk😘 Glad Sasquatch is coming home tomorrow! You must have hydroplaned as you lose complete control when that happens...it's scary. Brakes and steering completely are out of control. I'm always fearful of that whenever the road is wet because it happened to us one time.
That's how a dough should be ❤️ I think today, all these ppl using the tiniest amount of water & squeezing a crumbling mixture together is just making an easy job hard unnecessarily
I absolutely love watching y’all’s video’s. Y’all are such an awesome family!!! Nothing phony about y’all! N Meg I love watching you cook in the kitchen ♥️
You're an angel Meg. You knew your man needed a sweet treat and pie fit the bill. Even I could tell he was stressed from the short amount of time he was on the video. Feel better Ben, God's got this!
Glad you've figured out a crust for yourself that works. The only difference between the one you are doing and the one I do is that mine uses a bit of egg and vinegar. Don't worry about being a master pie maker though. My mom always used to say that if you are excellent at making bread then you usually aren't good with pie crusts and vice versa. The reason is that they take a different style of handling. Pie crusts don't like a lot of work, while bread loves extra work. One other thing that might help you is not using the food processor. I know a lot of people use one but I've always found that the food processor overworks the dough (no matter how much or little I operate it). For me, like bread, I prefer to mix by hand a get a feel for the texture of the dough while adding the liquid because then I just as I go. Some days I had lots depending on my flour and other days very little. Just a thought 🙂 The pies look tasty though.
Always love watching you in the kitchen and all your ideas and cooking ways!! One day, I'm going to buy a book from you, whether it be cooking, preserving or all things homesteading. One day.😊
That’s the exact recipe I’ve used, my momma used, her momma used, etc. and she made pies for the town cafe! Btw, I put unused peaches in the freezer whole and when I want to cook something with them I take them out, run a little warm water over them and the skins slip off. An orchard owner taught me that little trick. Slice em up and cook em up just like they were “fresh” cause they sure taste fresh. God bless!
Just wanted to mention how another channel that I follow made Meg's tomato pie which I didn't know was a thing but when the channels Author had finished baking and tasting that pie I thought that I've gotta taste tomato pie the first chance that I get 😋 thanks Meg, and Acres Homestead
Really appreciate your heartfelt videos ,every time that ham gets smacked it is honored and remembered as a well treated member of the family , and will be the best ham you ever ate I guarantee ! The fruit pies looked delicious .
Thank heavens Meg I'm glad I'm not the only one who had trouble with pie crust I'm going to try your method crossing my fingers 🤪. The single pies look delicious. As for the peaches, I also can them I put 3-4 shots of peach schnapps in each jar and process opening a jar in winter is like eating fresh peaches and no there's no alcohol it evaporates in the bath process. Blessings to you all. 😊🇺🇲
You just have to do what works for you. Don't worry about what other people say. Plus my mom would put some tapioca in her pies for thickening. They turned out beautifully 😋. If you have left over crust, just roll it out and put butter, cinnamon and sugar on it and bake it.
I always use more water than the receipe calls for and I always use ice water. I got some peaches that felt ripe but when I cut them they were still green inside so I made peach jalapeno jam and it was really good with cheddar cheese and crackers. I usually put some peaches in the freezer with a little fruit fresh and small amount of sugar, so middle of winter we can have a little of summer.
My dad always bought a case of peaches in the summer. We could eat as many as we wanted....they were juicy and so delish to eat. It is a memory. I will never forget. My mom made apple pies and baked her own bread for years every Saturday. She also made a hot milk pound cake. Funny the things you remember..lol.
Humidity starts to play an important role in pastries by making the flour heavier and more dense. The type of flour, protien content, and grind is more important in baking than most realize. There us a saying that for every plant there is a spot and with flour for every baked good there is a flour. The coldness and density of your fat is important in pastries also.
Those peach pies looked delicious! I think everyone has their own technique when it comes to pie crust! You just have to do what works for you! I think climate has a bit to do with it too! In the future, you can always freeze the peaches skin and all until your ready to deal with them. I like to can peaches, as they are so good in the middle of winter! Glad your getting your truck back!
Surprisingly the peaches that you were describing that are all wrinkled are the ones I like the best! Just to eat them as is. One place we used to live they would set aside those for me because They knew I liked the wrinkled ones. I’ll look for them in the stores and they’re hard to find!
I honestly didn't know there were recipes for pie dough for years because I just did what my mom and mother in law did when they made pie crust. Worked for me most of the time. But I have found one or 2 different ways in the last several years that make a good pie crust, but I put in the amount of water or milk that I feel makes a crust that will roll out well. Butttt, what I mainly do now, after making pie dough for decades and decades, is buy Pillsberry already made pie crusts. Why? Because Paula Deen says I can and it works just fine. LOL.
Meg, I’m a person that has always hated to make pies too. Same reason, and same technique to be able to do a pretty good pie. Being older, (like 84years this year) I guess you might not take offense if I share a technique of pealing your peaches. Dip them for a short minute into boiling water then try pealing. I so love watching you cook. I hate recipes, and find I do ok with having a good palate and get mostly rave reviews.thanks for your video!
Meg those peach pies look wonderful!!! My mom used to make more apple, but oh what a treat! Those put a smile on your taste tester’s faces! Glad the frustrations of phone calls are behind you! 🎉🙌🏻 You’d be shocked by how many others have had the same issues with hours on the phone. Peace 🕊🙏🏻
My grandmother use to do that but would fry in oil, or shorting, or lard depending on what she had to golden brown on both sides and drain on brown paper bag.
I had the same issue as you with making pastry and like you after years of frustration found a recipe that works for me that has more water than recipes called for. I no longer have a tantrum when rolling pastry 😊 If you brush the pie with beaten egg and sprinkle with sugar before you bake it, it will lift it to the next level!
I think your style of cooking is great Meg! I don't think you have to follow a recipe because you have good instincts for putting food together. It's fun to watch you have fun in the kitchen. I'm sure those peach hand pies are going to be delicious! Wow, that's a lot of talking on the phone to get the Sasquatch back! I'm glad you got it worked out. Thanks for this Hollars!
I’m same…no standard recipes. Just toss together whatever seems logical or on hand. Especially in the fall and winter. My soups and stews keep expanding due unplanned ingredients!
Bless your hearts. I know dealing with insurance about anything isn’t pleasant. I appreciate you making the effort of showing us how to make the hand pies. They look delicious and it was good to see you all in the end. You are loved ♥️
I’m proud of you Meg, for making those beautiful peach individual pies for your family and Did not let the last of the peaches go to waste!! Do you know that speaks SO highly of how much you value food That is homegrown and also, your family having something special Homemade from scratch, (despite the fact that your husband can never say this is Wonderful!❣️ Love you, honey! THANK YOU DEAR❣️but Instead, always having to add he has has to add His 2 cents of how it could be better instead of Every recipe you cook could be better… Like he even cooks and doesn’t praise you in front of the kids. & CAN’T say THANK YOU very much for your time OFand effort! He is setting a very bad example for the boys when he does that because that is how they will treat their wives, fyi)
I thought the exact same thing of all of them, not one of them was “WOW MOM THIS IS DELICIOUS!!!” Instead well you could do this and they would be better! I’d be telling him a thing or two real quick and if he thought he could make them better to step right up and go ahead! But ya he was also super frustrated dealing with the car issue and everything so I didn’t think it was a time to rag on him. He obviously was just going on camera for the taste test for her benefit but he could have been a lot nicer to his wife who was trying to put a smile on everyone’s face. Meg is definitely under appreciated because they have come to just expect great tasting food from her and will eat the good with the bad they are missing out that with every single thing she makes she’s putting her whole heart into it! Show some appreciation for your incredibly talented mom and wife!!! She’s a real special lady and unlike a lot of women today!! They will be hard pressed to find a woman of equal moral fiber and character and one that will keep a home the way she does!! Definitely a rare breed and has such a sweet disposition. Sending Meg hugs and love. 🥰🇨🇦❤️
Ingratitude... A crime more foul than murder. True, However given the stressful auto situation this family is experiencing, Ben and the boys get a pass from me. Great Mom's cook with Love because they know it's the right thing to do, not for praise. Meg, you are an exceptional Woman and Mother. This was a great post today.
I can't wait to try this recipe!! We made some from an Amish recipe I had and cook them in oil. Makes a huge mess and I kept burning them. Kids have asked to do them over and over and I don't bc of thr mess and burnt pies! I will definitely try it this way! Thank you! Prayers for your car situation. I know it's hard, been there several times!
This is a game changer for me!!! I've struggled with this for like 30 years or more. My great grandma made the best crust but unfortunately nobody has her recipe. She ALWAYS used lard. Thank you so much! I love y'all 💖
I love both of yours sincerity about not a camera day. Good looking pies. I’m going to try this weekend. ❤ Hang in there you have lots of love out here.
Your crust is exactly the way my mom used to make hers except she used her kitchenaid and whenever the dough wraps around the dough hook it’s moist enough! I’m so glad you found your groove with making pie crust because it is one of the truly blessed things you can make for your family. Although you need better taste testers because my response would have been “OH THIS IS SOOO YUMMY!!!!!” 😂 Those ungrateful kids just ate it like it was nothing special!! If they only knew just how special it is!!!! Golly kids you’d better count your blessings!! Chances are they will have to learn from you how to make pie dough because their wives knowing will probably be pretty slim!!!🥰❤️🇨🇦
Oh your so good, I have had the biscuit and pie crust problem for 50yrs. I found that 2 ingredients biscuit recipe this year. Years ago I found roll out canned biscuits put any pie filling in dough. Water on edges pinch together like pierogies, deep fry in cast iron pan they get huge and puff up. Take out pat grease off if necessary and sprinkle powdered sugar or add ice cream. You do great. The meals you make is the best way to cook your a health cooker. I like to make a recipe and then I like to throw everything together copy cat someone. Thanks God bless
Have you heard of Cornish Pasties from the UK? They look like peach pasties! Try an egg glaze and sprinkling some sugar on the pastry before they go in the oven. They look yummy. 😋
Its whatever works for you Meg. I love making pies especially savoury ones I even did your tomato pie with my home grown tomatoes!!!! I've learnt so much from you both.....huge thank you and sending lots of love and hugs to everyone. 🤗 ❤ xjx
Sad all those peaches went to waste… they are hard to find reasonably priced in our area. So sad the strife the Rhodes went thru with the bike accident…long recovery …..their children are so well trained in how to care for the farm when something goes wrong….
In my world it will be an empanada. Here like a sweet hot pocket. Either way looks delicious, and an excellent way of using food that would end in the trash. I will try your way. 👍🏻😁
For holiday pies, I use liquor instead of water in the pie crust. Frangelica for pecan pies. Also Kahlua in crusts. Alcohol bakes off leaving the flavor.
I'm going to have to try your pie crust. I'm 63 and pie crust challenged my whole life. And now it's even harder, as I found out 9 years ago I'm extremely allergic to gluten and dairy. So I'm going to try this using my gf flour. Wish me luck!
Mom taught me to mix the pie dough by hand, its by feeling on the amount of water. Also, for personal fried pies, biscuit dough is the best, I even roll out the canned biscuits when in a hurry, and drizzle with glaze. They are gone 10 minutes out of the fryer. Really good. It doesn't take long to cook, so be ready to pull quickly. Flip them once.
