It's About Liberty: A Conservative Forum
Topics => Food & Cooking => Topic started by: LadyVirginia on May 03, 2011, 04:29:06 PM
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So 8 jars of jam weren't enough for dear daughter (she'd almost finished jar #2) she requested strawberry pie for her birthday dinner tonight. Easier than a cake. The pie crust turns out well because I use coconut oil rather than butter/margarine/etc--otherwise I tend to get it tough. Five cups of berries, 3/4 cup of sugar and 3 tablespoons of flour and crust on top -- I like making pies--my favorite dessert.
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That sounds really good, too.
I'm kind of good with piecrust, if I do say so myself, using Crisco and butter. It's the filling, usually apple, with which I struggle.
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Just saw today on Cook's Country a recipe for Strawberry Pie. No flour, but gelatin. Cooked on a stovetop, put into a prebaked crust and then refrigerated.
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There's pie?
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There's pie?
Not any more. ::laughonfloor::
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That sounds really good, too.
I'm kind of good with piecrust, if I do say so myself, using Crisco and butter. It's the filling, usually apple, with which I struggle.
When I use butter the crust doesn't come out as good. Not sure why but once I used coconut oil (I use it for popcorn usually. YUM!) and discovered my crust turns out great every time.
So what's not working with your apple pie?
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Just saw today on Cook's Country a recipe for Strawberry Pie. No flour, but gelatin. Cooked on a stovetop, put into a prebaked crust and then refrigerated.
that sounds good for a hot summer day
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That sounds really good, too.
I'm kind of good with piecrust, if I do say so myself, using Crisco and butter. It's the filling, usually apple, with which I struggle.
When I use butter the crust doesn't come out as good. Not sure why but once I used coconut oil (I use it for popcorn usually. YUM!) and discovered my crust turns out great every time.
So what's not working with your apple pie?
I like the apple filling on the soft side, not mushy mind you; firm but no resistance. Haven't been able to get there using fresh apples, and after making the crust, I'll be damned if I'll use canned apples.
Got any ideas?
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Got any ideas?
Wht apples are you currently using in your filling?
A mix of Granny Smiths and Golden Delicious is best.
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Got any ideas?
Wht apples are you currently using in your filling?
A mix of Granny Smiths and Golden Delicious is best.
Sigh. Everybody's got a different idea of the best apple, no offense. So, no, I used Galas.
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Sigh. Everybody's got a different idea of the best apple, no offense. So, no, I used Galas.
That why there are so many diners with so many different kinds of apple pie. Also, the apples used can depend on where you live, and how fresh the apples are (some varieties don't travel well). Up here in NY, the apples in the fall are pretty fresh and local (within 50-100 miles).
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Sigh. Everybody's got a different idea of the best apple, no offense. So, no, I used Galas.
That why there are so many diners with so many different kinds of apple pie. Also, the apples used can depend on where you live, and how fresh the apples are (some varieties don't travel well). Up here in NY, the apples in the fall are pretty fresh and local (within 50-100 miles).
So, then, to translate, locally grown, fresh apples, despite the type, should be "best"?
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Sigh. Everybody's got a different idea of the best apple, no offense. So, no, I used Galas.
That why there are so many diners with so many different kinds of apple pie. Also, the apples used can depend on where you live, and how fresh the apples are (some varieties don't travel well). Up here in NY, the apples in the fall are pretty fresh and local (within 50-100 miles).
So, then, to translate, locally grown, fresh apples, despite the type, should be "best"?
But you want a baking apple not an eating apple.We had a variety called the Northen Spy. My mother loved them baked just cut a cone shape on the to of it put in a tea spoon full of sugar and a little cinamom and you have a pie no crust.(mom can't bake worth a damn)Except bread.
But Granny smith and a sweet apple should work.
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Well, I use whatever apple's on the kitchen counter at the time. I know there's cooking and eating apples but frankly I don't pay too much attention to it. The filling always seems fine--not mushy, not too hard. I've used fresh apples and the ones that are this close - to being apple sauce cuz they look questionable. Idk--my husband eats them and he's picky about his desserts. Maybe he doesn't know good apple pie LOL!
I saw a suggestion recently to pre-cook the apples slightly before putting them in the pie...maybe that would help.
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Well, I use whatever apple's on the kitchen counter at the time. I know there's cooking and eating apples but frankly I don't pay too much attention to it. The filling always seems fine--not mushy, not too hard. I've used fresh apples and the ones that are this close - to being apple sauce cuz they look questionable. Idk--my husband eats them and he's picky about his desserts. Maybe he doesn't know good apple pie LOL!
I saw a suggestion recently to pre-cook the apples slightly before putting them in the pie...maybe that would help.
Could temp be the issue??
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Sigh. Everybody's got a different idea of the best apple, no offense. So, no, I used Galas.
That why there are so many diners with so many different kinds of apple pie. Also, the apples used can depend on where you live, and how fresh the apples are (some varieties don't travel well). Up here in NY, the apples in the fall are pretty fresh and local (within 50-100 miles).
So, then, to translate, locally grown, fresh apples, despite the type, should be "best"?
But you want a baking apple not an eating apple.We had a variety called the Northen Spy. My mother loved them baked just cut a cone shape on the to of it put in a tea spoon full of sugar and a little cinamom and you have a pie no crust.(mom can't bake worth a damn)Except bread.
But Granny smith and a sweet apple should work.
I don't want a "pie, no crust"; I want a damn pie WITH crust.
Maybe a little pre-cooking, then. Did our elders do it so? It feels like cheating.
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Pre-cooking the apples isn't cheating--just a trick to get the apples to the way you like them--someone else may like them mushy or firmer...
Figure this out--then no more Mrs. Smith's!
Cook's Illustrated often has suggestions or tricks for getting dishes to turn out right--if I remember tomorrow I'll look up their suggestion for apples in pie
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Thank you; 'preciate that.