お庭のリンゴを収穫して昔ながらのアップルパイ作り【🇺🇸アメリカ生活】

お庭のリンゴを収穫して昔ながらのアップルパイ作り【🇺🇸アメリカ生活】

Hello everyone, it’s Nanami. The apple and nectarine trees behind me are just about ready for harvest, so we’re going to pick them together as a family. Did they fall? Dirty, dirty Did they fall? Yes there are lots of apples. Dada, look! I threw them over there Good job! Nice throw! Nice throw! Are you okay there? Thank you. Perfect nectarines! Good job showing me ! The tree’s on! (he’s talking about the stem) Good job Dada! Dada! Those apples are over there! Dada, there are apples over there worms ? Earwigs, bunch of earwigs. This year, because the spring was so cold, the bees weren’t very active, or rather, there weren’t any at all, so I think pollination didn’t go well. But instead, the plum trees have grown in incredible numbers, so we had a bumper crop this year. The apple trees are doing really poorly this year. Climb up here. Here? Yes , hey! Why did you drop them on the ground? Mum! These are good apples. (pointing to the basket) Put them in there and take this! Grab it!” Take that ! Take that! Is that perfect? ​​Perfect! With everyone’s cooperation, we were able to harvest safely. This is how the harvest went. First of all, the nectarines are pretty good. Last year, bugs got on the flowers and they were almost all wiped out, so we couldn’t harvest anything, so I think this year is better than last year . As for the apples, we have four trees, and we harvested them all, but we really could only get this much, so we couldn’t harvest anything at all. There’s a green apple tree right next to the garage, but that tree hasn’t produced any apples since we moved in. I think it might be infected with a disease, but I haven’t looked into the reason, so I’m not sure, but that tree isn’t producing any apples at all. The apple tree that usually thrives was also a disaster this year ! We have a plum tree at our house, and plum trees mature much earlier than apple trees, so they reach harvest time. This year we were able to harvest an incredible amount, and there’s a German dessert cake made with the plums called Germankueken . I used these plums to make this cake, and with the rest I’m making pickled plums. The plums picked on August 6th, and I have some red shiso leaves in the garden, so I think I should add those soon. Now, I’m going to start making apple pie, and this apple pie is really delicious, so I’d love for everyone to try it. I’ve loved apple pie ever since I was little, and my favorite was Mister Donut’s apple pie. I grew up in the countryside, so we didn’t have it in my hometown, but I remember my mom sometimes taking me there on the weekends to buy it. When I bought it, the store clerk would warm it up in the oven , and it was really crispy and hot and delicious. I think there are many different types of apple pie, but my favorite type is one with a crispy pastry and apples inside that aren’t chunky, but melt in your mouth and have a smooth texture, so the apple pie I’m going to make today will be like that. 作り 体験 English: This recipe is based on the apple pie I made when I went to a friend’s house in college. The apple pie she made was so delicious that I was shocked , so I copied her recipe. I asked the friend who made the apple pie to share the recipe with me, but she said it wasn’t worth sharing, so I looked around and found similar recipes, and after a lot of trial and error, I got to where I am today. So, let’s get started. This is the apple pie recipe. As you can see, I’ve written a lot of stuff down, but every time I make it, I add notes on what to do, wet it with water, and so on. This is the recipe that I’ve come up with through a lot of trial and error. First, we’ll make the pie dough . The trick to making pie dough is not to touch the butter too much, so I think it’s a good idea to put butter in the freezer before making it. This time, I ‘ll use this food processor to make it quickly without touching it too much. First, put 2.5 cups of flour into the food processor. 1 stick is 8 tablespoons or 113g. Add two of these. Before that, add 1 tablespoon each of sugar and salt. What are you making? Apple pie Apple pie? Super yummy! (Very delicious) Super yummy! No help? No? No no ? No no ? No. Cut the butter into pieces about this thick and put it directly into the flour. Coat it with flour to prevent the butter from sticking together, then turn on the machine. This will break up the butter evenly. And now, don’t throw away this paper . Keep it, as you will be applying it to the mold later. It should be like this, still runny, but try to stop turning when there are still a few butter grains left. If you turn it too much, you will get cookies . Then add 1/4 cup of water . Make sure to use ice-cold water. It depends on the humidity and location on the day you make it, but I think 1/4 cup will probably not be enough. Then add another quarter, but sometimes it’s okay not to add it all, so add it little by little and check. As you stir, lumps will form, and that will let you know that you’ve added enough water. This time I added 1/2 cup in total. I think if you make it in Japan, it ‘s probably because the humidity is high so you don’t need that much. It should still be runny like this. If you squeeze it like this, it should harden. That ‘s a good indication. Now, let’s leave this dough in the refrigerator. It’s okay to make it the day before . Now, be careful not to touch the butter too much here as it will melt. Since it was picked from the garden, it has spider webs and is dirty, so wash it thoroughly. This mandarin slicer has three settings, but I like them thin, so I’ll use the first setting this time.In the meantime, preheat the oven to 450 degrees.Once you’ve peeled them like this, use the slicer to slice them thinly.Slice them really thinly like this.I can’t peel them well with a knife, so I just peel them with a peeler.I hollow out the damaged parts with a knife.The most troublesome part is thinning the apples.I made apple pie with peaches I received from my neighbor , and I also made peach cobbler, but peeling the peaches is the most troublesome part , and that takes the most time.If it weren’t for that, you could make apple pie in no time.People around here, when they get a lot of apples, they make just the apple pie filling in advance and bottle it.That way you can eat apple pie anytime, regardless of the season.This year’s harvest was poor, so I didn’t get enough to bottle, but I’d like to try it someday.I’ve just sliced ​​all the apples.Add the ingredients to this.3 /4 cup sugar 1/2 teaspoon salt , 1 teaspoon cinnamon , and 3 tablespoons flour. Add the juice of half a lemon and mix with gloves. Mix until the flour and sugar coat both sides of the apples. As you mix, juice will come out. Don’t throw it away , keep it. Now it’s mixed like this. So today we’re going to be using this pie tin that Tony’s grandmother used . I told you to keep this butter wrapper earlier, and now I’m going to rub it into the tin. This way the dough doesn’t stick to the tin, and it’s a great way to save money from grandma, as she apparently keeps it after using the butter instead of throwing it away. So now it ‘s done, so set it aside until you need it. Some of you might be worried that the dough will fall apart, but don’t worry. If you stretch it with a cotton swab , it will come together into a single piece of dough, so don’t give up. By using as little water as possible like this you’ll get a flaky pie crust. Now it’s stretched enough, so let’s transfer it. Can I sing the Pac-Man song? (I’m asking my youngest son lol) Can I? No? Can I? No? He’s singing Pac-Man lol I’m going to cut off a bit of the excess dough and add this excess to the top dough . I’m going to add it in, along with the juice . I’m going to put 3 tablespoons of butter on here and then place the top dough on top of that. I’m going to fold the excess part into the bottom pie crust. It’s done. Once it’s wrapped up like this, I’m going to make a wavy shape with my fingers . Be careful not to let the juice leak out , and seal it tightly. All that’s left is to shape it. It’s done . All that ‘s left is to make a cut here. Finally, I ‘m going to prepare the egg yolk to spread on. Let’s spread it. Yes! Bake in the oven at 450 degrees for 20 minutes , then reduce the temperature to 375 degrees and bake for 50 to 60 minutes.So , the apple pie was baked successfully.How is it? Now, while the pie cools (it can cool down a little), we’ll have some tea.It feels like a clear autumn day, so we’d like to eat the pie outside together.In America, apple pie is always eaten with vanilla ice cream , but we ran out of it so Tony bought some for us.I have to include Nami’s smile here.Nami , you have a nice smile (just her teeth showing lol not a nice smile lol).And you guys can help yourself to the ice cream.I’ll bring the scooper.I can’t buy it in America (I’m talking about wasabi lol).It ‘s really hard to get hold of.I think you’d have to order it from California or something.Now, let’s get started on the pie.It’s getting quite dark now, but the reason for that is that some missionaries came by earlier and we decided to eat apple pie together. In Utah, young missionaries often come and work hard to spread the word about Mormonism. Tony, who was also a Mormon in the past, seems to have a custom of treating these young people kindly. We all enjoyed the pie, and it got a little late, so I’d like to get started. This pie crust is incredibly crispy, and the apples are just the right softness. Can you hear me? It ‘s so delicious! (That’s all I can say, lol.) The two missionary boys who came also had seconds, so look at that. It’s almost gone, lol. Eating apple pie in the night breeze is the best. The weather is nice right now, so I’m eating it while cooling off. Look! The petunias are in full bloom right now, and they’re blooming so beautifully. The one at the very back has died and looks a little lonely, but this one is in full bloom. I bought a dying petunia at a discount, so I’m really happy that it has made such a comeback! This bright red petunia was badly damaged by insects when I bought it, so it didn’t recover that well. But I think the contrast of this red with the light blue potted plants is really cute. So, in this video, I harvested apples from the apple tree in my backyard and made an apple pie. I really recommend this apple pie. I’ll put the recipe in the description, so I hope you all will try making it at home. Well, that was Nanami! See you in the next video! Is it okay to keep filming like this? Yes , is it okay to leave that slice of bread there? Oh, no, thank you for giving me that slice of bread ! I’m making cinnamon toast tomorrow morning! Ah, the bottom part came off. This one didn’t cut well, so I’ll give you a proper one… It’s not good enough for you lol. Right, I’ll give you a proper one! A perfect slice for you lol. Isn’t that the one I sliced ​​well? (Not listening to what the other person is saying) Oh, this one’s all messed up. It looks good, but you guys, can I have more ? These kids are still growing, so how old are they now? I’m 20. Yes, they’re still growing! I’m 21 years old , that’s right, I’m growing up, I’m 41, Nanami likes this plate, okay, then is that for the customer? Yes, thank you, it looks so delicious! You should take pictures of food and such during your missionary journeys (that’s impressive), I’d love to take a picture of this, the cat ‘s house is lovely along with the plate, and by the way, you have to capture Nami’s smile in the frame or you’ll stop!

庭で育ったりんごを収穫して、アップルパイを作りました🍎🥧
昔ながらのいわゆるOld fashionedと言われる、みんなに喜んでもらえるレシピです。お庭の恵みを生かした手作りスイーツ、ぜひ最後までご覧ください✨

📌チャプター
0:00 オープニング
0:09 庭のりんごを収穫
2:44 収穫したりんごについてちょっと話す
4:12 アップルパイ思い出話
6:19 アップルパイ作り
14:58 完成！
15:28 試食
18:05 エンディング
18:41 NGカット

前回の動画でDIY動画をアップすると言いましたが、一番肝心のオーダーメイドのステイングラスがまだ届いていないので延期することになりました。申し訳ありません🙇

次回の動画は家族で過ごすアメリカンホリデーのLabor day週末のVlogをお届けします！お楽しみに😊

🍎アップルパイレシピ🍎
パイ生地
中力粉　2.5カップ　
砂糖　小さじ１
塩　小さじ１
バター　１カップ
冷やした水　1/4から1/2カップ

まずは小麦粉、砂糖、塩だけ混ぜておく
そこへ凍らせたバターを入れて粒状にしていく。フードプロセッサーがあれば使ってください。バターが粒状になったら水を入れる。まずは1/4入れて様子をみる。その後大さじ１づつ入れていき、握ると固まる程度までになったら完成。ラップで包んで冷蔵庫で最低30分休める。

フィリング
りんご　６個　（アメリカではGolden Deliciousの品種を使うと良い。日本では酸味が程よくあるりんごを選ぶ。甘すぎるりんごや、柔らかいりんごは避ける。）
中力粉　大さじ３
レモン汁　大さじ１
砂糖 3/4カップ　（日本のりんごで甘いものを使う場合はすくなくするとスッキリした味になる。特にふじ、シナノスイートなど甘い品種なら 半分くらいまで減らしてOK。紅玉、シナノゴールドなど酸味がある品種なら 2〜3割減らす程度 にするとバランスが取れるかと思います）
塩　小さじ1/2
シナモン　小さじ１
バター　大さじ３
卵黄　１（仕上げ用）

９インチまたは23CMのパイ皿を使用します。これ以上大きくすると生地が足りなくなりますので必ずそのサイズまたは無ければ小さいものを使用してください

オーブンを230℃に予熱

りんごを皮を剥いて薄くスライスする
そこへ砂糖、小麦粉、塩、シナモンを加えて均一に混ぜる。
生地を冷蔵庫から出して、半分に分けて底になる方をまず伸ばしていく。型にはめていく。ここで伸ばさず、落としていくようにしてください。
お皿に敷けたら準備ができるまでで冷蔵庫でまた冷やしておく。
その間に上の生地を伸ばしていく。準備ができたら、皿を冷蔵庫から出して
りんごを皿に汁ごと入れる。もう一つの生地で蓋をしていく。
上に卵黄を塗ってオーブンで焼いていく

230℃で20分焼いてから190℃で50〜60分
450°Fで20分、375°Fで50〜60分
完成

German Kuchen Recipe
小麦粉
コーンスターチ
ベーキングパウダー
卵２個
バター　3/4カップ
砂糖　3/4カップ
バニラエッセンス　小さじ1
レモンエッセンス　小さじ1/2
牛乳　大さじ４から６

175℃に予熱
上の材料の粉類意外を全て混ぜる、その後に粉類をふるい入れる
23X23cmの型に入れる
プラムやりんごをスライスして上に乗せていく

トッピングを作る
中力粉　3/4カップ
バター　大さじ８
砂糖　1/3カップ
バニラエッセンス　小さじ１

バターは室温に戻して柔らかくしておく。全ての材料を混ぜて、
スライスした果物の上に乗せる。
175℃で良い焼き色がつくまで焼く

Music
epidemicsound
Uppbeat