Am I reading this right?

14 years ago

The following is a step in a pie recipe. The pie is made in a springrform pan. The way I'm understanding it, the two 17 x 2 pieces are one inside the other, to form a double wall. Does that seem correct? I'm going to try to bold text the part in question.

Text:

Roll out half of the dough on a lightly floured surface to a 10-inch round. Use the bottom of a 9-by-3-inch round springform pan as a guide and cut out a 9-inch circle. Assemble the pan with the sides locked into place, and coat the inside with nonstick spray. Transfer the circle of crust to the bottom of the pan. Roll out the remaining dough and cut 2 long strips, each one 17 x 2 inches. Take one strip and fit it into the pan along the side; have the bottom slightly curve in over the bottom crust. Press the lower edge of the strip against the bottom crust to seal. Brush the short, vertical edges of the side strip with water and press the second strip into place, trimming to fit with about 1/2 inch of overlap. Press the overlapping edges well to seal. Refrigerate for at least 2 hours or overnight.

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Comments (21)

ritaotay
14 years ago
I'm not entirely sure but I don't *think* they want a double wall... My reasoning..... Well, I'm assuming that the sides of a 10" pan are higher than a 9"... They say a 9" pan is 3 inches high... They want you to cut a 9" circle for a 10" pan and curve the first 2" side strip so you can seal it to the bottom... That would make the first side strip lower than the side of the pan... So I *think* they want you to make a circle with the second strip and press it into to place above the first one but low enough for a 1/2" overlap... If I'm right it would have made more sense if they said to cut out a 17 X 4 inch strip.... ???

Rita
beanthere_dunthat
Original Author
14 years ago
You're up late. :)

You've hit the reason I'm confused. It's a whole lot easier to cut one 17 x 4 inch strip than to try to do all this piecemeal.

This is for a sour cream apple pie with a cardamom lemon struesel topping. I'm sorely tempted to just adapt the whole thing to a regular pie shell. (In fact, given how bad I am at pies anyway, that might be the safer option. LOL!)
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ritaotay
14 years ago
It's the only time I have to myself... lol

Perhaps with that recipe the dough is too soft to 'stand' up on the sides?

Rita
coconut_nj
14 years ago
Yes, they want you to put one two inch strip on top of the other two inch strip. I think the reasoning is that you can get the two inch to adhere to the pan and then lay the other up above it and it will stick better. The four inch sounds simpler but I think it would tend to flop around quite a bit. There may be a method to their madness. Smiles.
beanthere_dunthat
Original Author
14 years ago
The crust recipe is as follow:
1/2 cup unsalted butter, at cool room temperature, cut into small pieces
5 tablespoons sugar
1 large egg yolk
1 1/4 cups sifted cake flour

Then you have to refrigerate it at least two hours.

Pie crust scares me anyway, and I'll have to mix it by hand. (No stand mixer or food processor.) I may be talking myself right out of this thing. LOL! It's just the whole sour cream, lemon, apple, cardamom combo sounds so darn good, and I have a bunch of baking apples that need to be used. I guess I can always eat the evidence if it flops. :)
ritaotay
14 years ago
Sounds as if it would make a very tasty crust... But since I don't have a 10" spring form pan I think I'd try it in a very deep dish pie pan... lol

Hugs,
Rita
beanthere_dunthat
Original Author
14 years ago
Ten million calories per slice, no doubt. LOL!

Well, I'm not doing it tonight, that's for sure. I'll sleep on it and decide tomorrow whether to tackle it or ust use the idea and flavors as something a little less...um...pastry-chefish. :)
colleenoz
14 years ago
Um, guys, the circumference of a 9 inch pan is about 29 inches. So I'm thinking the instructions are to form a single 2 inch band around the side from two pieces, easier to handle than one huge long piece. If it was one piece above the other they'd be talking about moistening and joining the _horizontal_ side, not the _vertical_ side they do mention.
dirtgirl07
14 years ago
Colleen, glad you knew that measurement. I was thinking the same thing but always have to call my Dad, the engineer, on figuring what the circumference of a circle is!! Missed that one in math class.

It looks like they're trying to make it easier to work with - two strips rather than one long one.
lindac
14 years ago
Remember Pi X D?
Works for Pie too!!
tami_ohio
14 years ago
I flunked math, but I thought the same as Colleen. Doesn't hur that DS took baking and pastry! I was going to say to measure AROUND the pan, then add 17 + 17. Two pieces is easier to work with than 34 inches all in one piece. Doing it this way will give you the "side" crust of the pie crust. It sounds like they don't want the side crust to go all the way to the top edge of the pan. The recipe sounds delicious!

Tami
annie1992
14 years ago
The recipe does sound good and for what it's worth, I agree, it's not a "double" edge, each piece is half an edge, if that makes sense. Two shorter pieces will be easier to handle than one very long piece, I'd probably break the darned thing in half anyway and have to patch the edges....

LindaC, is that pie x diameter = crust? (grin)

Annie
colleenoz
14 years ago
I admit it. I was the geek girl who was good at maths and LIKED science :-)
BeverlyAL
14 years ago
Yep, agree with Colleen here and I didn't like science and no good at math.
cloudy_christine
14 years ago
Colleen had an unfair advantage over all of the Americans posting before she did, LOL. It wasn't the middle of the night in Australia!
beanthere_dunthat
Original Author
14 years ago
Oh, carp! I never even thought of measuring the circumference of the blasted pan! LOL! I was all fixated on the height. Colleen for the win!

Ok, I officially feel like an idiot. :D

Now I have to make it after all this. I think I'll make it a two-day project, though, as it does say the dough is best if refrigerated overnight.

If it comes out OK, I'll post the whole recipe.
Lars
14 years ago
When I read this recipe, my mind immediately multiplied 9" x 3-1/7 to get an approximate length for the strips, but at work I have a pi measuring tape, which I created for myself, which has inches that I marked off at increments multiplied by pi. I use this tape to measure a circumference, and the tape will tell me the diameter. I also have to scale a lot of the models I make by square root of 2, in order to get diagonal dimensions. Sometimes I get these confused and create over-scaled models that work better than my original intention.

Lars
ritaotay
14 years ago
BTDT, don't feel like the lone ranger... LOL

But I have plenty of excuses... It was a very long day and very late in the day -- I haven't seen a spring form pan in a good 30 years -- I'm a care giver and have to slow my thinking down to match his and it takes a while to get back up to speed... And there are some days my brain just doesn't work... LOL

Hugs,
Rita
sally2_gw
14 years ago
Lars, I'm glad you do what you do and I don't! lol.

I love the internet...whenever I need to figure out circumference from diameter, or the other way around, I just look it up on the internet.

Lol, Linda and Annie

I'm eager to find out how the recipe turns out. It sounds great.

Sally
lindac
14 years ago
I keep a few things in the back of my brain...like Pi x D and Pi X R2 for the circumference and the area of circles respectively. Helps in figuring out if a cake will be better in an 8 inch 9 inch or 10 inch round pan if the recipe was originally for an 8 inch square pan....
At one point I had those numbers written on a slip in my cook book, but now they are stuck in my brain!
beanthere_dunthat
Original Author
14 years ago
Well, the problem wasn't so much doing the math. Once I got going, it probably would have come to me, but just reading it...well, I wasn't even thinking abotu the pan.
Safe to say I'm not very good at visualization. LOL!

Am I reading this right?

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ritaotay

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