| Melba's Jammin' |
In article <barbs.challer-EF8CA6.20314029102005@individual.net>,
Melba's Jammin' <barbs.challer@earthfink.net.invalid> wrote:
> Apple Pie for Two
>
> One recipe for a 10" single pie crust (I've posted it here many times -
> the Cook's Illustrated recipe from about 1994); the CI recipe for The
> Best Apple Pie (same issue) was my guide for the filling measures. I
> used 3 apples (2 Haralson, one Keepsake) and about half the measures for
> the sugar, flour, spice.
> Significant deviation: Because these were two small (4" dia.) pies, I
> figured they wouldn't bake as long as a regular pie before the crust
> looking good, so I nuked the sliced apples (only) for 5 minutes before
> mixing with the dry ingredients for the filling. I should have drained
> them more before adding the dry stuff, I think.
>
> OK, so made the dough and set apart about 1/3 for the top crusts of
> these little guys. Divided the other 2/3 in half and used each portion
> for a bottom crust. I divided the filling between the two pie shells
> and rolled half of the reserved third for each top crust. I forgot to
> put the butter on top before laying the crusts on. Drat.
>
> I put the two small tins on a baking sheet and baked them for 15 minutes
> at 400 deg, then removed them from the baking sheet (pizza pan) with my
> trusty bench knife, the continued baking them for another 15 minutes at
> 350 deg. Pictures are on my website. I have no idea how they taste but
> they look decent enough. Haven't yet decided if we'll share one or each
> have a whole one.
>
> -Barb
Having eaten half of one, let me say this about that: They are perfect
in all respects. I make a damn fine pie crust with that CI recipe - in
the food processor.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.
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| Back to Chris |
"Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote in message
news:barbs.challer-79D284.21543529102005@individual.net...
>> Apple Pie for Two
>>
>
> Having eaten half of one, let me say this about that: They are perfect
> in all respects. I make a damn fine pie crust with that CI recipe - in
> the food processor.
> --
Great thinking, Barb. I will have to try making small pies. We never
finish a whole pie, and it's such a shame. I don't have 4" pans, but I have
maybe 5" or 6" deep dish pizza pans (they're kind of thick, and ridged). I
bought them thinking I could make mini-apple pies in them, but never got
around to it.
You've inspired me! I will go to it this week (yeah, and I'll have to try
those pumpkin muffins that Curly Sue posted about).
Thx all,
Chris
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| Melba's Jammin' |
In article <s7n8m1tbo7d8fasevd93c6772splrhfjpo@4ax.com>,
sf <see_reply_address@nospam.com> wrote:
> On Sat, 29 Oct 2005 21:54:35 -0500, Melba's Jammin' wrote:
>
> > Having eaten half of one, let me say this about that: They are perfect
> > in all respects. I make a damn fine pie crust with that CI recipe - in
> > the food processor.
>
> You absolutely crack me up, woman! There's no conceit (in this case,
> self-assurance) in your family.... you've got it all. LOLOL
>
> :)
Oh, please! Modesty is overrated. It took me a very long time to
recognize that tooting one's own horn is not a mortal sin. And it's my
job to provide comic relief. "Who tooteth not her own horn, her horn
doth not get tooted." That particular pie dough recipe is a gem, AFAIC.
That version is 11 years old; I believe they've published a different
"Best Pie Dough" recipe since. Similar but with some tweaks. When I
made that dough last night, I did it a tad differently, on a whim. When
I added the ice water, I sprinkled two of the four tbsp I used on the
mixture in the food processor and gave it a coupla pulses. Then I
turned it into a bowl and sprinkled the rest of the water on and blended
with a large fork before rounding into a ball to wrap in waxed paper and
chill. Worked slicker'n snot, too. "Something" I read "somewhere" said
that the mixture could take more abuse than generally thought. I think
it's true at that stage, but I try to not overhandle it once I start
rolling. Yep, I make a damn fine pie crust with that CI recipe - in the
food processor. May make a couple more later on in the day, too, if I
pick up some decent Haralsons somewhere.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.
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| Melba's Jammin' |
In article <u2Y8f.2397$8T1.847@trnddc05>,
"Back to Chris" <scootermom32@yahoo.com> wrote:
> "Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote in message
> news:barbs.challer-79D284.21543529102005@individual.net...
> >> Apple Pie for Two
> >>
> >
> > Having eaten half of one, let me say this about that: They are perfect
> > in all respects. I make a damn fine pie crust with that CI recipe - in
> > the food processor.
> > --
>
>
> Great thinking, Barb. I will have to try making small pies. We never
> finish a whole pie, and it's such a shame. I don't have 4" pans, but I have
> maybe 5" or 6" deep dish pizza pans (they're kind of thick, and ridged). I
> bought them thinking I could make mini-apple pies in them, but never got
> around to it.
>
> You've inspired me! I will go to it this week (yeah, and I'll have to try
> those pumpkin muffins that Curly Sue posted about).
>
> Thx all,
>
> Chris
Thanks, Chris. I picked up these little pie tins at a brand new kitchen
place at the Mall of America yesterday. I've seen them, too, at outlet
mall kitchen gear places. The ones I bought yesterday were a moral
obligation to purchase -- half a buck each. My next move with these bad
boys may be pumpkin pielets. I think I'd use the measures for a 8"
one-crust - and that would be a generous amount at that. Maybe futz
with making smaller -- yeah, that's the ticket.
My mom used to make something akin to an apple pie, but it was more like
a fruit bar. Two crusts with the apple pie mixture for filling, but it
was not juicy or messy. Just totally wonderful. Gotta check with
Sister Julie for those particulars. She's generally regarded as the
worst cook in the family, but she does a great job with those.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.
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| Ariane Jenkins |
On Sun, 30 Oct 2005 10:20:51 -0500, Melba's Jammin'
<barbs.challer@earthfink.net.invalid>
wrote:
>
> Thanks, Chris. I picked up these little pie tins at a brand new kitchen
> place at the Mall of America yesterday. I've seen them, too, at outlet
> mall kitchen gear places. The ones I bought yesterday were a moral
> obligation to purchase -- half a buck each. My next move with these bad
> boys may be pumpkin pielets. I think I'd use the measures for a 8"
> one-crust - and that would be a generous amount at that. Maybe futz
> with making smaller -- yeah, that's the ticket.
>
> My mom used to make something akin to an apple pie, but it was more like
> a fruit bar. Two crusts with the apple pie mixture for filling, but it
> was not juicy or messy. Just totally wonderful. Gotta check with
> Sister Julie for those particulars. She's generally regarded as the
> worst cook in the family, but she does a great job with those.
I picked up a recipe for something that sounds a bit like your description,
only it's rather messy. That's likely my fault, not the recipe's! Good stuff
though, although the all-butter crust is a bit trickier to handle. If I were
to make it now, I think I'd just use the CI recipe for pie crust.
Ariane
Apple Pie Bars
(Don't remember where I got it now)
2 1/2 cups flour
1/2 tsp. salt
1 egg yolk plus enough milk to make 2/3 cup (set aside white)
1 cup (2 sticks) butter
5-8 medium apples, cored, peeled and cut into slices
3/4 to 1 cup sugar
1 tsp. cinnamon
4 Tbsp. flour
1 Tbsp. lemon juice
Blend flour with salt and butter until it is consistency of coarse
meal. Make sure to leave some small pieces of butter unblended for a
flaky pastry. Add egg yolk/milk mixture and form dough into a ball.
Divide ball in half. Roll out one part to form bottom crust, in a
rectangular shape, about 1/8-1/4 inch thick. Place on greased baking
sheet.
Mix apple slices with sugar, cinnamon, lemon juice and 4 Tbsp.
flour, toss to coat evenly. Arrange slices on top of pastry. Roll out
other half of dough and cover, pinching the edges to seal shut. Brush
reserved egg white on top and sprinkle with sugar, maybe 1-2 Tbsp.
Bake at 450 degrees for 10 minutes, then reduce heat to 400 and
bake an additional 20-25 minutes or until top is golden and apples are
tender.
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| sf |
On Sat, 29 Oct 2005 21:54:35 -0500, Melba's Jammin' wrote:
> Having eaten half of one, let me say this about that: They are perfect
> in all respects. I make a damn fine pie crust with that CI recipe - in
> the food processor.
You absolutely crack me up, woman! There's no conceit (in this case,
self-assurance) in your family.... you've got it all. LOLOL
:)
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| Melba's Jammin' |
In article <s7n8m1tbo7d8fasevd93c6772splrhfjpo@4ax.com>,
sf <see_reply_address@nospam.com> wrote:
> On Sat, 29 Oct 2005 21:54:35 -0500, Melba's Jammin' wrote:
>
> > Having eaten half of one, let me say this about that: They are perfect
> > in all respects. I make a damn fine pie crust with that CI recipe - in
> > the food processor.
>
> You absolutely crack me up, woman! There's no conceit (in this case,
> self-assurance) in your family.... you've got it all. LOLOL
>
> :)
Oh, please! Modesty is overrated. It took me a very long time to
recognize that tooting one's own horn is not a mortal sin. And it's my
job to provide comic relief. "Who tooteth not her own horn, her horn
doth not get tooted." That particular pie dough recipe is a gem, AFAIC.
That version is 11 years old; I believe they've published a different
"Best Pie Dough" recipe since. Similar but with some tweaks. When I
made that dough last night, I did it a tad differently, on a whim. When
I added the ice water, I sprinkled two of the four tbsp I used on the
mixture in the food processor and gave it a coupla pulses. Then I
turned it into a bowl and sprinkled the rest of the water on and blended
with a large fork before rounding into a ball to wrap in waxed paper and
chill. Worked slicker'n snot, too. "Something" I read "somewhere" said
that the mixture could take more abuse than generally thought. I think
it's true at that stage, but I try to not overhandle it once I start
rolling. Yep, I make a damn fine pie crust with that CI recipe - in the
food processor. May make a couple more later on in the day, too, if I
pick up some decent Haralsons somewhere.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.
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| Melba's Jammin' |
In article <u2Y8f.2397$8T1.847@trnddc05>,
"Back to Chris" <scootermom32@yahoo.com> wrote:
> "Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote in message
> news:barbs.challer-79D284.21543529102005@individual.net...
> >> Apple Pie for Two
> >>
> >
> > Having eaten half of one, let me say this about that: They are perfect
> > in all respects. I make a damn fine pie crust with that CI recipe - in
> > the food processor.
> > --
>
>
> Great thinking, Barb. I will have to try making small pies. We never
> finish a whole pie, and it's such a shame. I don't have 4" pans, but I have
> maybe 5" or 6" deep dish pizza pans (they're kind of thick, and ridged). I
> bought them thinking I could make mini-apple pies in them, but never got
> around to it.
>
> You've inspired me! I will go to it this week (yeah, and I'll have to try
> those pumpkin muffins that Curly Sue posted about).
>
> Thx all,
>
> Chris
Thanks, Chris. I picked up these little pie tins at a brand new kitchen
place at the Mall of America yesterday. I've seen them, too, at outlet
mall kitchen gear places. The ones I bought yesterday were a moral
obligation to purchase -- half a buck each. My next move with these bad
boys may be pumpkin pielets. I think I'd use the measures for a 8"
one-crust - and that would be a generous amount at that. Maybe futz
with making smaller -- yeah, that's the ticket.
My mom used to make something akin to an apple pie, but it was more like
a fruit bar. Two crusts with the apple pie mixture for filling, but it
was not juicy or messy. Just totally wonderful. Gotta check with
Sister Julie for those particulars. She's generally regarded as the
worst cook in the family, but she does a great job with those.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.
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| sf |
On Sat, 29 Oct 2005 21:54:35 -0500, Melba's Jammin' wrote:
> Having eaten half of one, let me say this about that: They are perfect
> in all respects. I make a damn fine pie crust with that CI recipe - in
> the food processor.
You absolutely crack me up, woman! There's no conceit (in this case,
self-assurance) in your family.... you've got it all. LOLOL
:)
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