Ep 15. Apple Pie
- January 20, 2006
- 22 min
Tyler's Ultimate is a cooking show with host Tyler Florence showcasing his skills in preparing dishes with a unique twist. In season 1, episode 15, we see Tyler take on America's all-time favorite dessert, Apple Pie.
In this episode, Tyler starts by explaining one of the key aspects of a perfect apple pie – the crust. He shares a recipe for a flaky, buttery crust that is sure to impress even the most discerning of guests. Instead of the traditional all-butter or shortening crust, Tyler uses a combination of both, resulting in the perfect balance of buttery goodness and flaky texture.
Moving on to the filling, Tyler emphasizes the importance of selecting the right apples for the pie. He recommends using a mix of tart and sweet apples, such as Granny Smith and Honeycrisp, to achieve a well-balanced flavor. He also adds in some cinnamon and nutmeg for a warm, cozy flavor that really complements the apples.
One interesting tip Tyler shares with viewers is to cook the apples on the stovetop before putting them in the pie crust. This helps to cook off any excess liquid from the apples, preventing a soggy crust. Tyler also adds some brown sugar and cornstarch to thicken the filling and give it a beautiful, shiny finish.
To finish off the apple pie, Tyler demonstrates a stunning lattice crust technique that is sure to impress. He explains how to weave the strips of crust together and adds a sprinkle of sugar on top for a beautiful golden brown finish.
Throughout the episode, Tyler shares plenty of helpful tips and tricks for making the perfect apple pie, from selecting the right apples to achieving a perfectly flaky crust. His enthusiasm for cooking is infectious, and viewers will find themselves inspired to try out his recipes in their own kitchens.
Overall, this episode of Tyler's Ultimate is a must-watch for any apple pie lover or home baker looking to up their baking game. Tyler's expert guidance and passion for cooking shine through, making this episode a true joy to watch.