Rhubarb Apple Pie | Chef Pat O'Malley

[Music] welcome to the chef's kitchen I'm your host Nicole Gaffney we're here today with Chef Pat O'Malley of the hungry pigeon in South Philly welcome hey thanks for having me of course thanks for being here today what are we making today we're making a rhubarb and apple pie which is a great introduction to spring as apples sort of start to leave for the winner and rhubarb is one of the first products that comes in it's also like a nice beautiful red tart thing to welcome in the spring awesome let's get started all right so first we're gonna get started on making the pie dough which I don't do anything crazy with pie dough it's a mixture of all-purpose flour and pastry flour which gives it a little bit more of a tender crust but some people don't have pastry flour in their pantries so all purpose flour will work fine I like to use King Arthur Flour just because it's very accessible and very consistent stuff like that yeah a lot of people don't really realize that flour can have that much of an impact on a dish yeah exactly so generally if you're using a pastry flour sort of thing like that you do not want to use cake flour but paste flour like that you just need to be careful if you're using all-purpose too you may need to adjust your water a little bit because it has a little bit more absorption good to know yeah you can do this by hand too but I will do it on the stand mixer today just for ease and the dry mix is just a combination of the both flours and salt and start to mix that up and then we're gonna start with the cold cubed butter that's going in we're not to comment on the butter because I just tasted some but the color alone tells me that it's unique the butter that we use is a European style butter delicious what that means is that it's more cultured so it has kind of a more like a a yogurty kind of cheesy yeah they're also drier butter which means that you'll end up with a flakier crust because it the butter the butter itself has less water in it we get our butter locally but the brains that I would recommend with the Poudre or Kerrygold is another one which are available in most supermarkets so we're basically gonna work this together on a pretty low speed and again if you can imagine you were doing this by hand you would just be working it in until the dough starts to become kind of crumbly it should only take a couple minutes you want to sort of get the pieces down to like I say like walnuts sized pieces okay it's so pretty big yeah and the the main thing that a lot of people do so this dough is gonna be is gonna look kind of dry especially at this stage even when we add the water and it's gonna look sort of not fully mixed okay the fact is the act of rolling out the dough really is what finishes making a dough you're finished finishes kneading the dough and so you'll end up with I must wake your thing if you don't overmix it right so you want to try not to work it yeah exactly so you can see here now that most of the butter has been absorbed it's like a nice crumbly mix and if you sort of look at it with your hand it sort of starts to pack together here like this like it has almost a sandy texture yeah exactly and that's so it sort of just starts to come together like that and then that means we're gonna add a little bit of water here you want the water to be as cold as possible it doesn't have to have ice in it but right um just that make sure it's cold water not warm yeah exactly and I put a little squeeze of lemon juice in it which is kind of like I don't know like a grandma kind of thing it on it sort of helps keep the dough tender and it in my opinion it also prevents the dough from oxidizing oxygen can actually have kind of a negative impact on things like butter you know and it like changes the color somewhat yeah so just a little squeeze of that some people use white vinegar but again like you know pastry pastry in general like this pie dough you are looking for basically a very rich dough that's also very dry masa it's gonna end up with you know a nice flaky thing so you can see here how the dough is sort of looks almost like clay like right yeah exactly but it's still sort of like not a uniform texture and I always like with any sort of dough's like this is to stop it at this point again like not letting the Machine take it all the way you'll get a little bit more of a delicate product if you basically stop it then and finish it by hand you just have more control I know I can really like fold it over and kind of knead it together just like that and you can even some people if you want to take it out onto the table just give yourself a little bit more room and the idea of like oh this doesn't look mixed all the way but in fact all these little swirls of butter going through there is actually what you want so then the best thing to do with this would be to just wrap it in plastic wrap and then keep it in the fridge for I would say you know an hour two hours just to chill it up really really nice before you go to work with it so you want to keep everything kind of cold yes yep so we'll chill this down and then we'll start getting going on the filling we'll return with more from the chef's kitchen we're back with more from the chef's kitchen we have some actual beautiful rhubarb here for which a lot of people don't are from there with what it looks like in this state just be careful you don't ever want to eat the leaves because they are poisonous so yeah so I'll have you starting breaking down some of this for us okay and you can see here like you basically just want kind of a small dice mm-hm and I just chopped off the ends here and you can strimm off everything but that little very end bit is actually you know totally edible a lot of people end up lobbing that whole thing which isn't really necessary yeah so again you know some of these are they come in varied sizes you can you know you just want kind of a chunky thing rhubarb does break down pretty quickly as you're cooking it so you don't want it to be so small that just becomes mush okay all right so why don't you get going on that just do the one yeah I'd be one of those and then in the meantime I'll mix together these other things so the remaining ingredients here is actually really really simple again you have the rhubarb here and we have some apples here these are Gala apples galas yeah exactly perfect so galas Fuji you want a like a firm flesh yeah so when we're breaking down apples stuff like this I don't peel them I always like at the restaurant we try to basically use the whole yeah product at everything yeah we're a very like low waste kind of restaurant and so I feel like the peels you know end up just going in the trash which is for no reason you know they also do technically add some pecked into the the filling because the it is in the skins and so exactly so when breaking these down a lot of people sometimes approach cutting an apple and sort of chopping it right down to the core you'll be better off if you actually cut it down into sort of slabs like this and cutting around the Apple like that so that you already start with kind of a square shape you just get rid of that core yeah exactly and so then you can just go right down here and chop these down like this I feel like yeah this is your way totally basically like getting it into a square shape so that you can get a square shape so if you want to work on that and then I'll start mixing the rest of the ingredients together so we're just going to take all of the fruit here and then the remaining ingredients which are brown sugar white sugar mix so a little bit of sugar brown sugar the salt and the cinnamon are gonna go in here again like you know I'm kind of a purist on what things taste like if I'm gonna make a pie with apples and rhubarb early want to taste that more so I'm generally pretty light on spices and things like that I like to use like little little bits of things that sort of bring out characteristics of the fruit rather than it you know overpowering the natural flavors exactly so this is all going to get mixed together and then the I I would recommend letting this sit for a little okay just so that it basically gives an opportunity for the fruit to release some of its liquid um once that's done we can say this right into the pan we're gonna pretend that it has sat for a little bit longer than this okay and then we can go right under the heat so you don't need to preheat the pan at all no no no you actually don't want to know because you want this sort of all come up so gently and then we're gonna put a couple tablespoons of butter in here too which basically just again just adds richness to it you know butter kind of makes everything so yeah it sort of just helps round it out okay so we can probably turn this up a little bit yeah so this is going to basically cook until it starts to release some of the liquid here and then what I like to do is actually take some of the liquid from here and mix that with the cornstarch rather than like adding additional water it's right you know like that yeah so this will start to break down cuz the fruit will release a good amount of liquid yeah why actually yeah I mean both rhubarb and apples especially rhubarb are very high in they're very high in water it's the most they are consisted of so you can see there's already some liquid coming out of here definitely yeah and what we can do is sort of just actually just spoon some of this out yeah so tell me about the hungry pigeon hungry pigeon is the brainchild of me and my partner Scott it's it's our idea of you know kind of an old-timey restaurant or like a diner like an all-day um just sort of brought into the current times from sustainability standpoint from a you know everything baked from scratch or making scratches very seasonal yeah very seasonal but also very you know we always say we're a comfort food restaurant you know yeah so we've been open for a little over two years now thank you very much we've been the number one restaurant in Philadelphia magazine for the last year and you say we've continued to sort of grow and expand as we've gone along you know we've what started as us originally just you know producing a couple dozen croissants and stuff a day ended up turning into now we make about 20-some loaves of bread a day about you know I guess six ten dozen pastries and stuff Wow you really are doing everything in-house yeah everything pastas ice creams a new vigor and creme fraiche tree maker oh wow yeah so and then everything that we don't make ourselves we basically find the best producer of it we'll return with more from the chef's kitchen we're back with more from the chef's kitchen so you can see so I just added in the cornstarch here and then this is going to keep cooking down and until it thickens up okay and you want to keep the fruits so kind of al dente or do you want to really cook it down so yeah I would say let's we're gonna cook it halfway so the apples are the main thing that you want to break down a little bit the rhubarb rone have any problem breaking down okay um you're mainly just cooking the apples out because there are gonna be they're gonna take the longest to cook yeah and so as this cooks actually we actually probably can get started on our pie shell over here right so we have some of our finished pie down here mm-hmm which we can start to roll out that's a heck of a rolling pin yeah yeah yeah I guess it's proportionate to the process that makes sense yeah so so yeah so I like to use these aluminum pie pans yeah exactly I would say you can use a ceramic one by all means I would not use the like disposable kind of ones okay glass yeah glass is fine exactly they're all basically comes out of just being a better conductor of heat that's what you want to get a really nice solid bottom those thin pans just don't really ever get hot enough to actually get a soggy crust exactly even like cast irons work okay oh yeah I don't really cast iron pan that's very old old-timey yeah for sure so don't I don't be again don't be as concerned about the edges cracking a little bit all right and again like you want to use I always say like use as much flour as you need but not any more than you need okay great TIFF yeah because like I and like I think what a lot of people do is sort of another like sort of technique because they sort of drop it on and you'll see that I sort of cast it over the side of it so that it sort of gives a little bit more voice even mist kind of thing rather like that I did not use the whole portion of dough I'm gonna reserve some of it for the top okay because we're gonna do a lattice crust here oh that's fun yeah I was like especially with something like rhubarb where it really has such a pretty look that you want to be able to show that off nice so what are the types of desserts do you have on the menu at Henry pigeon um we generally sort of bounced between like traditional European style stuff and then traditional you can see this is starting to pick him up there yeah big time everything too early breaking down and it's a good sort of shiny and glassy looking this is just about there so yeah well like I was saying we do a lot of French style stuff which sort of on Parkins to the time I was at Balthasar which I fell in love with that that style of pastry like Austrian things Sacher Torte strudel I I tend towards the classics in that sort of way um and then at times sort of like I guess like modernizing them or like Americanizing them with a little bit of a different whether it's ingredients or something like that and then things like pies coconut cake carrot cake things that are like I know truly American and then you sort of do you like I don't know kind of oddball there's stuff to like some ores and creamsicle sundaes and stuff like it's still like iconic American desserts yeah yeah yeah I mean we like to we like to refer to the restaurant as an American restaurant but that you know the American table really touches on a lot of different cultures which is kind of the point right so again like using that sort of comfort food term you know like that is that means different things are different people it definitely does so you can see here so I sort of cheated this out to about a quarter of an inch I'd say I like the bottom crust is gonna be a little bit thicker than the top crust because it's really there to hold in all that right that that wet stuff whereas the top crust you want to be pretty thin so that it bakes quickly that's ricki a lot of people do the same thickness for the top on the bottom and you end up with one of them not being cooked properly that's a really good tip yeah so now that our filling here is done you can basically take this out and spoon it into a shallow dish that's a cool down exactly so I like to let this cool down you know which goes pretty quick just poured it put it into a shallow baking dishes I'm like that and pop it in the fridge for you know 45 minutes or so to cool it'll be a little bit warm where do I know you really wanted to be total cold cuz it's gonna you want this to go into the filling I mean sorry into the pie and not sort of melt anything at all great so now that we have this ready to go this is some of the finished filling right here great which you can see how it sets up we'll return with more from the chef's kitchen we're back with more from the chef's kitchen so we've got this in now and then we're gonna do our lattice top on top of this so I actually have a little piece of the dough that I prepared earlier if you're nervous about rolling out the dough or anything like that roll out your dough and then pop it in the fridge let it chill before you do any cutting or shaping that and that'll be a little insurance yeah exactly so I use about 8 1-inch strips for a pie like this is a 9 inch pie pan soozee pretty thick pieces yeah I like a I sort of like them I think it's just got that like classic yeah and I'm using a ravioli cutter which sort of gives it that groove that groovy sort of look you could also just cut it you know with a pizza cutter or something like that I like to use this rather than a knife just because you end up it's like kind of easier to work with right so you've got our strips there and again look at the color of that egg you can just see the quality of the yolks yeah yeah it's funny they actually um if they'll sort of change over the course of the year today because of what they're eating right so a little bit of egg on the outside and then we're gonna do our lattice top here so I like to sort of space it out okay and then basically start with four and then you're gonna alternate go in the other direction right so two back and then flip the other way across it looks so much more complicated than yeah exactly no I know it's like it's literally just you're just you're just switching to four to a time it's like weavings a rug yeah exactly I've ever done you're obvious out from them yeah I know I look like an expert rug weaver so once you have your lat your perfect lattice rug done we can basically just crimp this down or press this down over the side just to attach those two layers together mm-hmm and then just using a paring knife you can just trim a little bit of that excess all right and now do you fold that under and you just kind of leave it yeah no no so I'm gonna just I like to sort of roll it up into a little bit of kind of a rope and then okay and then give it although a lot of people if you're during a PI enthusiast yeah you you know people sort of have their own styles of crimping uh-huh so that at this point we're now in the range of you can do you know I've seen Pinterest has provided all sorts of different PI crimping techniques so busier just I like to roll it out and sort of just give it a little bit of a pressure here okay just to sort of bring it together so you don't end up with too thick of an edge so once we've got our sort of edge like this I like to just dip my finger a little bit and I just do kind of a little pinch how I like that yeah it just sort of creates like a little and when you're doing your PI edge you want it to be at least with I know with this pie dough is you want the design to look actually rather dramatic because it will it'll sort of soften as it bakes so you get a little bit more show if it's got a nice frilliness there that's a great tip yeah and then we're gonna just brush this with a little cream what's that the cream do so I like to use cream rather than egg because it just sort of it doesn't really make a it's it Browns it up nicely but almost sort of keeps it more like a biscuit kind of top rather than like that gets glossy yeah exactly yeah so it is like a different kind of effect I just liked the result of again like this this dough in my opinion kind of is more like a biscuit dough than a you know like a like a croissant sorry or something like that so I like to keep it with the cream so once your brush like this it's ready to go temperature 375 in a conventional oven works well it's going to bake for about an hour you want the filling to be really nice and bubbly and from the top to be crusty and dark make sure you let it cool for like a good solid hour that's another thing so a little whipped cream on here yeah and let's have it Cheers thanks for having me thanks for being on the show don't be shy don't steal my piece hmm as a pioneer and gets my seal of approval nice really good thank you so much has been a lot of fun likewise I love the tartness from the rhubarb and the Apple it's really nice perfect for spring and I love it I'll be back at the hungry pigeon like I don't know a couple hours to get another piece yeah and this is on though this will be on the menu now you know I mean basically all it's like my vibe so we start getting anything out of season coming in from the park perfect thanks so much for joining us today this is great thank you very much come back and see us again this is a lot of fun I think you guys are having me out I'm glad I was able to show people a great way to use rhubarb you

Channel: The Chef's Kitchen

Views: 633

Rating: 4.3333335 out of 5

Keywords: rhubarb, rhubarb apple pie, classic baked dish, tasty tip, chef pat o'malley, hungry pigeon, the chefs kitchen, chefs kitchen, cooking (interest), cooking tips, cooking techniques, how to cook, pat o'malley, chef (profession), tasty tips, cooking show, cooking videos, apple and rhubarb pie, rhubarb pie, pie recipe, how to make rhubarb pie, cooking videos desserts, rhubarb pie recipe, apple pie, apple pie recipe

Id: -i2bbVC1Yms

Length: 22min 32sec (1352 seconds)

Published: Fri Jul 13 2018