September 26, 2017
September 26, 2017
YAY finishing pies day!
To be honest, I was very concerned about my wonky mealy pie dough making it through the dough rolling process, which is an art in and of itself. It's lack of water made me a little stressed. Luckily, it all went well and I was able to get it all rolled out and in the tins. The lattice was difficult because my dough started to get too warm by that point and was super thin as I laid it on my peach pie. It looked nice but I would have liked it to be a little thicker.
Apple Filling:
Working with fresh apples gave the filling more of the crisp apple feel and was much more delightful than squishy canned apples. I think it is important for the apples to be cooked long enough. If under cooked they are too firm and crunchy, if over cooked they are too soft and offer no indication that they were apples in the first place. Also it is important not to add too much cinnamon. I accidentally did and it turned my syrup a very dark brown. It tasted just great but it probably isn't for everyone. I think it would have been really delicious to add pecans to the apple pie. I love apples and nuts so I think this would have added a warm nuttiness to the pie.
Peach Filling:
Whoops, I messed up a little on this guy. I guess I made my measurements incorrectly and put wayyyy too much peach juice for my peach pie. So I spent the rest of class trying to reduce it to a thick consistency. So I boiled my peach juice for long time. I think the end product was a little sweeter than it should have been but next time I will be more precise. I think in addition to the peaches, it would have nice to have a sweetened cream cheese layer in the pie. We make it that way at home and there is literally nothing the tang of the cream cheese with those juicy sweet peaches. I would have also rather used fresh peaches instead of canned.
WHAT I LEARNED:
The pie making process is not easy!! I takes time and concentration. The crust either makes or breaks your pie and if it is badly formed and flavorless, it wont contribute much.
YAY finishing pies day!
To be honest, I was very concerned about my wonky mealy pie dough making it through the dough rolling process, which is an art in and of itself. It's lack of water made me a little stressed. Luckily, it all went well and I was able to get it all rolled out and in the tins. The lattice was difficult because my dough started to get too warm by that point and was super thin as I laid it on my peach pie. It looked nice but I would have liked it to be a little thicker.
Apple Filling:
Working with fresh apples gave the filling more of the crisp apple feel and was much more delightful than squishy canned apples. I think it is important for the apples to be cooked long enough. If under cooked they are too firm and crunchy, if over cooked they are too soft and offer no indication that they were apples in the first place. Also it is important not to add too much cinnamon. I accidentally did and it turned my syrup a very dark brown. It tasted just great but it probably isn't for everyone. I think it would have been really delicious to add pecans to the apple pie. I love apples and nuts so I think this would have added a warm nuttiness to the pie.
Peach Filling:
Whoops, I messed up a little on this guy. I guess I made my measurements incorrectly and put wayyyy too much peach juice for my peach pie. So I spent the rest of class trying to reduce it to a thick consistency. So I boiled my peach juice for long time. I think the end product was a little sweeter than it should have been but next time I will be more precise. I think in addition to the peaches, it would have nice to have a sweetened cream cheese layer in the pie. We make it that way at home and there is literally nothing the tang of the cream cheese with those juicy sweet peaches. I would have also rather used fresh peaches instead of canned.
WHAT I LEARNED:
The pie making process is not easy!! I takes time and concentration. The crust either makes or breaks your pie and if it is badly formed and flavorless, it wont contribute much.
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