My hands to me are my lifeline of everything I do." And now, he continued, "I wonder, 'Am I ever going to do what I used to be able to do?' " The most important tools of his trade, "I have a thing with my hands," he stressed to People. "If I get a paper cut on my hand, I'm pissed off. This rod was through my hand and I knew that I had to get out of there." But after five minutes of pure shock, "something kicked in and told me to be calm," he told People, "because at that point I knew I was stuck. "I thought I was going to faint," he later admitted on Today. "I've reset it a hundred times," Buddy explained to People eight days after the incident. But this time, "I guess I looked away, and then my hand got pinned." His dominant palm compressed inside the apparatus, he said he watched in horror as a one-and-a-half-inch metal barb "pushed right through the middle of my ring finger and my middle finger" several times.Īs blood started gushing ("It looked like a Halloween movie"), he froze, realizing there was little he could do. 20.Īn avid bowler with his own alley inside the Montville, N.J., home he shares with wife Lisa Valastro and kids Sofia, 17, Buddy III, 16, Marco, 14, and Carlo, 10, Buddy was fixing a malfunctioning pinsetter when his right hand got lodged inside the machine.
That blissful ignorance came to a sharp and painful end on Sept. "You don't realize how much you can really move your hands in different directions," he noted.
But these days, he's singularly focused on regaining his unique abilities. Up until now, he hasn't had to put too much thought into, say, how he washes his face or deftly spreads buttercream on one of his confections. "So I've been trying to use it a little bit more, but just in different settings and different times." While buttoning his pants and cutting food remain a struggle, "I can hold a fork like a little kid would," he told People in November. 4, the 44-year-old is trying to appreciate the sweetness of each small victory. But as he blows out the candles on another birthday cake Mar. This recipe is ideal for anyone who wants to switch up their apple pie experience and doesn't want to fuss with a second layer of pastry dough.For the past five months, he's approached plan A with the same tenacity he once applied to mastering his dad's signature sfogliatelle treats.Īfter four surgeries and seemingly endless physical therapy, Buddy still has numbness and limited mobility in two of the fingers in his right hand. The end result is a pie that displays beautiful stacked slices of apple without filling oozing out when a slice is cut. This method also ensures that the apples are just moist enough without being too liquid. Since the apples are first cooked on the stovetop, the bake time of the actual pie is less than an hour–about half the time of a traditional double crust apple pie. Instead, just the right amount of sweetness is present in a filling perfumed with cinnamon, ginger, and cloves, and this beautiful fruit filling is supported by a single layer of buttery pie crust and covered in a crunchy pecan topping. The natural sweetness of this apple variety also means that less sugar is needed in the filling, keeping the pie from being cloyingly sweet. The filling itself calls for Honeycrisp apples because of their optimal balance of sweetness and tartness. The pecans in the topping toast as the pie bakes. This layer soaks up some of the juices from the fruit underneath while maintaining a crunchy texture after it bakes. Rather than covering the richly spiced fruit with another layer of pie crust pastry, this recipe calls for a pecan and brown sugar crumble topping generously sprinkled across the surface.
Flavored with the spices you've come to love in a classic apple pie, this twist takes a few liberties to set it apart from the traditional fare.
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