Perfect Crumble Topping | Crumble Recipe for any Fruit Pie | Crumb Topping | Homemade Food by Tania
This simple, straightforward, step by step recipe for crumble topping is the perfect crumble for any pie recipe. I recommend you to please try this recipe and let me know what you think in the comments section.
Ingredients:
250g Flour
125g Sugar
125g Cold butter cubed
To Subscribe:
I hope you like this video, if so please like, comment, share and subscribe for more exciting recipes!
Thanks for watching. X
Alton Brown's Caramelized Grape Pie | The Best Thing I Ever Made | Food Network
Alton said when people think of the best thing he's ever made, they expect this complex procedure, but turns out it's as easy as pie.
Subscribe ►
Watch more from The Best Thing I Ever Made at
Acclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#BestThingIEverMade #FoodNetwork #CaramelizedGrapePie
Alton Brown's Caramelized Grape Pie | The Best Thing I Ever Made | Food Network
Old Fashioned Concord GRAPE PIE Filling Recipe! Tasty VINTAGE Pie Recipe!
This Concord grape pie filling comes from the Woman’s Home Companion Cook Book which is from 1944. This simple pie requires a 9 inch baked pie shell. You can use your favorite pie crust recipe for that or you can use a store-bought crust. The pie crust recipe below is from the same cook book. Make sure you cook your filling until it’s nice and thick. Make sure the crust and filling are both completely cool before combining. This pie should be stored in the fridge. Enjoy!
Grape Pie
4 cups concord grapes, stemmed
1 1/3 cups sugar
4 TBSP cornstarch
2/3 cup water
¼ TSP salt
1/8 TSP cinnamon
1 TBSP butter (I used salted butter)
Make a baked 9 inch pie shell and let cool. Wash and drain grapes. Remove skins (watch the video to see a neat trick on how to do this). Don’t toss the skins, you’ll need them for the filling. Place skinned grapes in a pot and bring to a boil. Boil for 5 minutes. Place the grapes in a strainer and press grapes through strainer to remove the seeds. Discard the seeds. Return the grape pulp to the pot and add the skins. Add the sugar and salt. Add the cornstarch to the water and stir until combined. Add this to the grapes. Cook over low heat, stirring constantly, until nice and thick. Remove from heat and add butter and cinnamon. Cool filling completely and then turn into baked shell. Serve with whipped cream or ice cream. Enjoy!
Pastry dough: Makes 2 9-inch pastry shells, or one 9-inch 2 crust pie
2 cups Flour
1 TBSP Salt
2/3 cup
Shortening, chilled (I used vegetable shortening)
6 TBSP Cold water
Make the pastry shell Sift flour and salt together and take out 1/3 cup and set it aside. Add 1/4 cup water to the 1/3 cup flour-salt mixture and make a paste. Cut in shortening to the remaining flour-salt mixture until the mixture looks like the size of peas. Add the flour paste into the shortening-flour mixture and form a dough. Form the dough into two even balls. Wrap dough-balls with plastic wrap and chill for at least an hour or overnight.
Form the pastry shell
Use 1/2 pastry recipe to make one 9-inch pastry shell. Roll out onto a lightly floured surface into circle about 2 inches larger in diameter than top of pie pan. Place in pie pan and either trim edges or tuck excess underneath edge. Flute or decorate edge as you desire.
Note: Before baking the shell, you can add a layer of parchment paper to your shell and put in either pie weights or dried beans to help keep it flat while it bakes.
Bake the shell
Using a fork, prick the pastry shell all over. Chill thoroughly and then bake in 450 F oven for about 15 minutes or until lightly browned. Bake until shell is set. If the edges are browning too fast then put on lower oven rack and cover loosely with foil. Make sure shell is completely cool before adding pie filling.
Music curtesy of Epidemic Sound
Song: Romping Around
Artist: Benjamin Rice
A Crunchy History of Grape-Nuts Recipes, ft. Grape-Nuts Pudding
In this video, I take a look at the different things people used to make with Post Grapes-Nuts, from omelets to sandwiches to cheese casseroles. And I'll attempt to make one of the most famous Grape-Nuts recipes of all time: Grape-Nuts Pudding.
Grape-Nuts Pudding Recipe:
Sources:
“Keep Well with Good Food,” Grape-Nuts ad, Green Bay Press-Gazette, Feb 15, 1900
(via newspapers.com)
“The Triumphant Act of Your Life,” Grape-Nuts ad, The Indianapolis Journal, Apr 1, 1900
(via newspapers.com)
“Over $7500.00 for Grape-Nuts Recipes,” Grape-Nuts ad, Fletcher Herald, May 16, 1923
(via newspapers.com)
“Good Housekeeping Institute Selects,” Good Housekeeping, January 1924
(
101 Prize Recipes, Postum Company, Inc., 1928
“New Englanders Love Grape-Nuts Pudding,” Jane and Michael Stern, The Tampa Tribune, Mar 24, 1988
(via newspapers.com)
“They’re Nuts about Grape-Nuts Pudding,” Judy Walker, Arizona Republic, Jul 17, 1996
(via newspapers.com)
“Cooks Remember Old Recipes for Grape-Nuts Pudding,” Liz Meeghan, The Daily Dispatch and Argus, Oct 25, 1989
(via newspapers.com)
“Grape-Nuts Pudding: Recipe With A History,” Aimee Tucker, Yankee Magazine/New England Today, Sep 30, 2014
(
“Custard vs Pudding: What's the Difference?,” Constance Connelly, Spoon University
(
“Old-Fashioned Grape-Nut Pudding,” Yankee Magazine/New England Today, Jul 30, 2020
(
“Quarantine Cooking with Kallie: Grape-Nuts Fruit Pudding (1923),” Kallie Stahl, Falvey Memorial Library Blog, Villanova University, Sep 1, 2020
(