How to Master Fruit Pies | Bake It Up a Notch with Erin McDowell

It's time for part three of our four-part "Bake It Up a Notch" pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. This #bakingtutorial is all about one of Erin's favorite pies: Fruit pies! As usual we'll run through all the equipment, ingredients, techniques, and where things could go wrong. Share your beautiful fruit pies with #bakeitupanotch. And let us know what else you want to know about pie in the comments. Happy baking!

ORDER THE BOOK ON PIE ►► f52.co/3b7nKw9

RECIPES IN THIS EPISODE:
All Buttah Pie Dough: f52.co/3lsA8fa
Roasted Blueberry Pie: f52.co/3mFkuN4
Peach Butter Slab “Hydrangea” Pie: f52.co/3ef8cYT
Black Bottom Cherry "Sunflower" Pie: f52.co/3oGbGsa
Epic Single Crust Apple Pie: f52.co/37U6HhN
Apple Dumplings: f52.co/3muoXSW
Concord Grape Meringue Pie: f52.co/34EOGC6
Apple Cranberry Swirl Pie: f52.co/2HPFnGg
Jammy Hand Pies: f52.co/2TAhlC1
Pineapple Tarte Tatin: f52.co/35P2bhH
Streusel for Pies: f52.co/2HOe27T

Also featured in this video
GIR Silicone Spatulas (Set of 2): f52.co/38qObjh

LOOKING FOR A SPECIFIC MOMENT?
0:00 - Intro
1:43 - Gather your tools
2:20 - Fruits done ripe
5:03 - Master the mix
6:32- Frozen is fine, too
10:34 - Tips for raw fruit
15:36 - Peeling PSA
17:48 - Pro tip: Opt for pre-cooking [your fruit]
23:20 - Partially pre-cooked meet raw [fruit]
24:43 - One filling, two ways
27:50 - Consider your crust
29:14 - Upside-down pies with Brimley
31:55 - Determining doneness
34:09 - Mistakes happen
41:45 - Save it for later
43:29 - The finishing touches

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