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God's will be done and may He have mercy upon us all.

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A Catholic who follows Rome & the Magisterium. I'm against gay "marriage", abortion, embryonic stem cell research, euthanasia, human cloning. Altar girls, Communion in the hand, Eucharistic Ministers and "Protestant" music in the Church doesn't bother me at all. A proud American retired submarine sailor. Our borders should be secured with a 10 ft. high fence topped by concertina wire with minefields out to 20 yards on both sides and an additional 10 yards filled with warning signs outside of that Let's get energy independent NOW! Back Israel to the max, stop appeasing followers of the Pedophile Prophet. Pro 2nd Amendment, pro death penalty, Repeal all hate crime legislation. Back the police unless you'd rather call a hippie when everything hits the fan. Get government out of dealing with education, childhood obesity and the enviornment. Stop using the military for sociological experiments and if we're in a war don't micromanage their every move. Kill your television, limit time on the computer and pick up a book. God's will be done and may He have mercy upon us all.

Wednesday, May 07, 2008

Question for the culinary artists

I'm trying to learn how to make pies. The other day I baked my third apple pie, the best effort yet. The first one looked like a cow pie, the second like it had been put together by a drunk with the DT's. This one was okay.

One problem I keep having is the top crust puffs up during baking so there's a large gap between it and the filling. I've placed vent holes in the crust big enough to stick your thumb in, so it can't be from trapped air.

I'm thinking it might be the crust is setting in shape before the apples cook down, I use a recipe calling for two cups of flour, one teaspoon of salt, one cup of shortening and a half cup of water and bake the pie at 425 degrees.

Anybody have any suggestions?


ignorant redneck said...

When I make pie crust, I use shortning by eye--I cut it in until the mix is the consistency of coarse corn meal.

Seems to work.

also, lard works better than oil or "crisco" type shortening, and is actually less unhealthy than crisco. Butter isn't a very good choice.

Glenn B said...

From The Doubleday Cookbook (as abbreviated by me):

Flaky Pastry II - For 1 double crust 8-9" pie.

2 cups sifted flour (I sift it through a fork)

1 teaspoon salt

2/3 cup of well chiled shortening or lard (I use shortening though I have to rry lard or goosegrease)

4-6 tablespoons of ice water.

Mix the flour and salt well in a chilled bowl. Then cut in the well chilled shortening without touching it with your fingers until crumbly like corn meal. Sprinkle water over it a tablespoon at a time mixing until it just holds together.

Apple Pie Ingredients: Flaky pastry II, 6 or 7 medium sized tart apples, or better yet 7 apples using 3 granny Smith and 4 MacIntosh, 1/4 teaspoon cinnamon, 1/4 alspice, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, and either 1/2 cup of brown sugar or no sugar (depending on how tart you like your apple pies).

Preheat oven to 425 degree F., roll both halves of crust, fit 1/2 pie crust into bottom of 8-9" pie pan do no trim edges, leave top half covered on countertop, peel and slice apples, mix apples with all other ingredients, put apples into lower crust in pan, put on top crust, make sure to roll crusts endges together trim if necessary to make a nice edge, cut 3 slits near center of top crust, I leave top crust plain but it can be brushed with suga and egg and milk, or milk and sugar for different glazes. Into oven for 15-20 minutes. Then lower oven to 350-375 and bake another 25 t 30minutes. remember it is VERY hot when it comes out of the oven, allow to cool some before slicing and eating.

Note: I fill the lower pie crust with the apples and othe ringredients so it is really heaped above the rim of the piepan in the center of the pie, and gradually lowering to even with the rim as it comes to the edge of the pie. Sometimes it rises up and stays up a bit, other times it rises then falls over the apples, but I do not care because it taste pretty darned good. My wife is an apple pie nut and she loves it.

All the best,
Glenn B

Subvet said...

Thanks guys, I'll check out all suggestions (theres gonna be a lot of apple pie floating around my house.)

MightyMom said...


y'all are gonna make me fatter! (maybe it's a conspiracy...Subvet wants to win our race so he won't have to go out for Chinese!)

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