NYC_SKP (62,937 posts) Tue Nov 18, 2014, 02:50 PM
I want to bake an apple pie from scratch, my first time ever.
We have some delicious organic "Opal" variety apples available and I'd like to bring a pie to Thanksgiving dinner.
Absent any other guides, I would check the Joy of Cooking for standard pie dough and filling recipes.
But with all the great bakers on DU, I can probably get great advice right here!
Shop Rite has pies on sale for $1.88 this week, we picked up a bunch to keep in the freezer and 1 of them was a Dutch Apple Pie, almost as good as homemade.
organic "Opal" variety apples
It seems as though from what I've read that organic fruits and vegetables cause high outbreaks of E-coli.
NYC_SKP (62,937 posts) Tue Nov 18, 2014, 02:50 PMTRANSLATION
I want to bake an apple pie from scratch
NYC_SKP (62,937 posts) Tue Nov 18, 2014, 02:50 PM
I am a flaming Homo.
It isn't a pie thread until grasswipe Judy shows up to throw in her two cents.I've seen her pies. That's all they're worth.
I've seen her pies. That's all they're worth.
grasswire Donating Member (1000+ posts)http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x86326
Fri Mar-11-11 05:15 PM
Original message
I'm opening a pie shop.
Just clinched the deal with the property owner today.
Many of you know my commitment to pie. I'm doing test kitchen this month on a lot of recipes for the perfect product. King Arthur's lemon meringue was a fail last night. Unfortunately.
Just clinched the deal with the property owner today.
TRANSLATION
grasswire (41,898 posts) Wed Nov 19, 2014, 01:00 AM
36. the Crisco formulation has changed. It's not what your nonnie used.
They changed the procedure to make it less hydrogenated. Many pie bakers didn't appreciate the change. It tastes the same and you will get the same crumb but it is a little harder to handle the dough.
My best hint (and I have been at pie baking for a long time) is to roll out your dough between two sheets of waxed paper, using flour so it won't stick. And then you can use the bottom sheet of waxed paper to ease the dough into the pie plate easily.
Warpy (79,955 posts) Tue Nov 18, 2014, 04:03 PM
14. Rest that pie dough before rolling it out
Rest it overnight, if possible. That allows the gluten to relax and all the water to be absorbed.
That crumbly mess you had to work into enough of a pile to get the plastic or wax paper to close around becomes an actual dough. It's like magic!
Think about sprinkling the top of the crust with a little turbinado sugar. The granules are pale brown, not an advantage, but are large crystals that will make the baked crust look like it has ice crystals all over it. It's a nice effect on a closed crust pie. You can use it with or without an egg wash, but the egg wash always makes a pie look like a fancy baker did it.
I've always made my own pie crusts, never liked the store stuff and couldn't afford it most of the time. I do a butter crust and like it better, but there is no reason not to use lard if you eat pork products.
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, or it is produced by the addition of molasses to refined white sugar (so-called Molasses Sugar).
Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume. Based on total weight, regular brown sugar contains up to 10% molasses. The product is naturally moist from the hygroscopic nature of the molasses and is often labelled as "soft." The product may undergo processing to give a product that flows better for industrial handling. The addition of dyes and/or other chemicals may be permitted in some areas or for industrial products.
grasswire (41,898 posts) Wed Nov 19, 2014, 01:03 AM
37. good idea
I saw some Opals for the first time yesterday at the market and was surprised by them. What DO they taste like?
My favorites for pie:
Gravenstein (out of season)
Spitzenberg
Granny Smith
Newton Pippin
grasswire (41,898 posts) Wed Nov 19, 2014, 01:06 AM
38. NEVER PUT YOUR HOT PIE PLATE on a cool or damp surface
Pyrex will shatter under those circumstances.
I always put the hot pie on a pot holder on a cooling rack.
The secret to good apple pie is.... pears. and some lemon juice.
Now, now--I'm sure that there are more than a few conservative men who could bake a mean apple pie. I used to bake cheesecakes as a hobby, many years ago. Then I met my wife . . . and she's never baked me a cheesecake . . . :bawl: :pYes, but we don't use "organic apples." We use Mannnly apples with lots of healthy chemicals and no worms.
Yes, but we don't use "organic apples." We use Mannnly apples with lots of healthy chemicals and no worms.
It's been a very long time since my maternal ancestress of sacred memory was around, but I recall she used to sprinkle some lemon juice on top of apple pies.I had the same thing happen with my crusts. It seemed like the egg wash would stiffen the whole top of it so there was a huge cave under there. The pears don't cook down as much and compliment the flavor of the apples. I guess the acids in the lemon juice tenderize the apples? I don't really know why it's in there
I wouldn't know--this is all so very long ago--but perhaps she even occasionally put in a little bit of pear; it seems to me she did stuff like that.
Her apple pies of course were good.
She made them with both solid top crusts, and lattice-top crusts.
One awesome characteristic of the solid top crusts was that as the pie baked, the apples sank and the top crust rose, and so when the pie was cut, there was a big yawning chasm between the downfallen apples, and the uplifted top crust.
in Japan they grew perfect organic apples. They pinched off about 2/3's of the apple blossoms and then tied a bag over the ones that were left to protect them from the bugs. While we were paying 15 cent for an apple here the Japanese were paying $5 for an apple in Japan.In Japan, I've seen perfect little watermelons selling for $100 and up.
Meh, I been watching "Moonshiners" again so I immediately thought he wanted to make "Apple Pie Liquor". Never mind. I'll jus hoist up my overalls and head on outa here. :tongue:
Shop Rite has pies on sale for $1.88 this week, we picked up a bunch to keep in the freezer and 1 of them was a Dutch Apple Pie, almost as good as homemade.
In Japan, I've seen perfect little watermelons selling for $100 and up.
Meh, I been watching "Moonshiners" again so I immediately thought he wanted to make "Apple Pie Liquor". Never mind. I'll jus hoist up my overalls and head on outa here. :tongue:
After watching 'Justified', I'll pass on the Apple Pie moonshine.
Thanks, just the same.
It's in the glass, not the jar. Nothing to worry about.
It seems as though from what I've read that organic fruits and vegetables cause high outbreaks of E-coli.
My apples are organic but they come from my own tree. I also make a kick ass apple pie.
Cindie
In Japan, I've seen perfect little watermelons selling for $100 and up.
Tue Nov 18, 2014, 12:46 PM
grasswire (41,901 posts)
5. Last year I used more than 20 pounds of butter for Christmas baking.
(http://i2.asntown.net/h4/asia/6/summer-fruits/asian-girl-holds-watermelon-01.jpg)
was that $100 apiece or by the pair?
(http://i2.asntown.net/h4/asia/6/summer-fruits/asian-girl-holds-watermelon-01.jpg)