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Thread: For Pie-Eaters Only!
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Thu, Oct 1st, 2009, 09:00 PM #346
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Thu, Oct 1st, 2009, 09:01 PM #347
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Thu, Oct 1st, 2009, 09:12 PM #348
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Thu, Oct 1st, 2009, 09:18 PM #349
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Thu, Oct 1st, 2009, 09:22 PM #350
Thank you!!
Thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!thank you!!The only question I cannot answer... why?
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Thu, Oct 1st, 2009, 11:38 PM #351
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Tue, Oct 6th, 2009, 09:57 AM #352
here is a small pie!
The only question I cannot answer... why?
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Tue, Oct 6th, 2009, 09:58 PM #353
are you looking for a recipe for the pie filling?
i cook the filling first, because if you fill the pie with uncooked apples you end up with that big air space and i *hate* that!
here is the recipe for the filling (i like using fuji apples best):
peel, core, slice about 3 pounds of apples (6-8 medium, approx 7 cups)
heat in skillet 3 tbsp UNSALTED butter until sizzling
add apples and toss until glazed with butter
reduce heat to medium, cover tightly and cook, stirring frequently until apples are soft outside but still slightly crunchy (about 5-7 min).
add
3/4 c sugar
1/2 tsp cinnamon
1/8 tsp salt
increase heat to high and cook at rapid boil until the juice get thick and syrupy (about 3 min)
immed spread apples in thin layer on baking sheet allow to cool to room temp.
place rack in lower third of oven. preheat to 425
fill pastry crust
bake until filling begins to bubble (40-50 min)
let cool completely before serving.Last edited by heartgirl99; Wed, Oct 7th, 2009 at 06:33 AM.
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Tue, Oct 6th, 2009, 10:09 PM #354
pastry recipe -
for 2 crusts:
2 1/2 c flour
1 tsp white sugar
1 tsp salt
sift above together
add 1 c COLD solid veg shortening
break into chunks and work in with a pastry blender
most of particles are pea sized with the rest crumb-like
the mixture should appear dry and powdery... NOT greasy or pasty
drizzle over the mixture
1/3 c plus 1 tbsp COLD water
using a spatula, cut the water into the dough with the blade side until the mixture looks evenly moistened. it should not look wet. when the spatula is pressed down the dough will stick together.
if it doesn't stick together you need to add 1 to 2 tbsp more COLD water
the dough should look rough.
divide the dough into 2. press each half into a flat disk. wrap tightly in plastic wrap and chill minimum of 30 min. several hours (overnight) is preferableLast edited by heartgirl99; Wed, Oct 7th, 2009 at 06:33 AM.
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Wed, Oct 7th, 2009, 06:22 AM #355
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Thu, Oct 8th, 2009, 07:24 AM #356
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What a cutie
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Thu, Oct 8th, 2009, 11:27 AM #357
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That is a sweet pic, countess.
Already went through one pumpkin pie, will get another one today. Only my son and I like it, so I'll make a cherry cheesecake (pie-shaped) for Thanksgiving.
Luckily, our Safeway's pumpkin pies are awesome - taste totally homemade and have just the 'right' combination of spices.
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Thu, Oct 8th, 2009, 04:06 PM #358
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Thu, Oct 8th, 2009, 04:08 PM #359
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I was just figuring the whole weekend was included - they do call it the 'holiday weekend', lol!
Pumpkin pie is pretty decent for calories, but I LOVE having real whipped cream on top - that's the kicker!
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Thu, Oct 8th, 2009, 04:09 PM #360
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