My Thanksgiving pie experience....
phoggie
8 years ago
Featured Answer
Sort by:Oldest
Comments (9)
Related Discussions
Experience with Jack o'Lantern Pie?
Comments (19)Oooo, Carmel?! Now THERE'S a really lovely place!! Expensive, but yes - very, very lovely. And yea, I bet they wouldn't let you back in upscale Carmel after the Garlic Festival! Ha Ha. I never went to the festival, but drove through Gilroy one time - and boy! You could REALLY smell that garlic from quite a ways!! So you /or your parents never took you to HMB while you lived in CA? I guess it'd be about a two hour drive. But there were many places in CA I never got to either - like Yosemite (what a shame). I don't think they had digital cameras at the time I was living there ;), but I have some photo prints around somewhere taken from those days. 'course, you can see a lot of pics now by just going to google images. On another note, so I had the seeds saved from my pumpkin and started wondering what the difference is between those and the pepitas you see in the store. So I googled it, and poked around on some of the sites. Then I stumbled across one saying that pumpkins are bred for different uses and that the best pumpkin for seeds is the Austrian Styrian pumpkin. The seeds in it are hull-less! Curious if anyone has tried growing that variety before. I found a site that sells the seeds: http://www.cherrygal.com/pumpkinstyrianheirloomseeds2011rare-p-13886.html. The flesh does look pretty ugly, you'll see in google images, so makes sense just to grow these for the seeds! Marj Added note: I got 6 cups of pulp out of my pumpkin, and about 1 1/2 - 2 cups water (didn't measure it the first time I poured it out of the bowl I was draining in, so guessing from the second amount I did measure). So got enough to make about 4 pies! This post was edited by mstywoods on Sun, Nov 17, 13 at 10:07...See MoreExperimenting with pie crust.
Comments (22)Grainlady-- Your chemistry lesson is great because my mind works that way. Understanding how a crust develops makes pie crust much more understandable to me. My mother always peached that overworking the dough makes it tough and now I understand why. The explanation of water vs. gluten is very helpful. Last year I was misdiagnosed with celiac disease and learned a bit about the behavior of gluten in foods while I was on a gluten free diet. Many thanks! I am going to try a butter crust and use my grater on the butter....See MoreWeird pie experience
Comments (6)Thank-you so much, Grainlady! Everything you said makes perfect sense with what happened. I don't really know any pie science other than what I've learned (mostly from you) about the different sized fat globules steaming out differently in the crust. FWIW, it was a double crust pie with a commercial, organic, white flour, wheat crust because I have a bum ankle and couldn't make my own (it was a bit greasy but really pretty good for bought). Piled into a high dome of cherries under the full crust. Six teardrop slits fairly well spread from the center. I think, contemplating your post, that the orange from the grand marnier may have been too pronounced in the slightly warm pie, where it was scrumptious in the warmer goo. I think both the flavor and the residual alcohol. Besides plumping up the sour cherries (though they kind of fell apart, so overnight is probably too long--well, but as a garnishing ingredient, in the same vein as lemon zest would be, they were quite successful), I wanted the orange flavor to go with the lemon juice. I thought it would be an improvement on the vanilla originally called for. As a way of upping the tartness, the citrus worked well. The cherries weren't unripe, but they were just over the line, and not into the CANDY level of sweetness. Absolutely feel free to pass the idea along to your friend. I'll be interested to know if she perfects it and has success. My pie baking is ad hoc, usually successful (though sweet cherry has always been iffy and I keep trying new things), and not very methodical. :) Not fair worthy, but good eating. :) I'll try this one again and make it the day before. Maybe keep it at high heat a little longer?...See MoreWhole Foods Thanksgiving commercial apple pie
Comments (5)That tart looks like the ones my WH sells, which are rustic apple tarts. I make those. The idea is to make the tart on a baking sheet and hand form the shape. You take a regular tart recipe and form without a tart dish....See Morephoggie
8 years ago
Related Stories
ORANGETreat Your Rooms to Pumpkin Pie Orange
Stir some pumpkin colors into your interiors for design deliciousness that lasts well beyond Thanksgiving
Full Story
LIFEThe Good House: An Experience to Remember
A home that enriches us is more than something we own. It invites meaningful experiences and connections
Full Story
MOST POPULARThanksgiving Tales: When the Turkey Tanks
Houzz readers prove adept at snatching victory from the jaws of entertaining defeat
Full Story
HOLIDAYS10 Tips for a Calm, Heartfelt Thanksgiving
Go easy on yourself this year and allow some breathing room to enjoy the holiday
Full Story
Guest Picks: Kitchen Essentials for a First Thanksgiving
With the right kitchen tools and servewear, hosting the big holiday meal can be (almost) as easy as pie
Full Story
PRODUCT PICKSGuest Picks: Fun at the Thanksgiving Kids' Table
Colored pencils, faux wishbones and more will keep children entertained before the turkey and after the pie
Full Story0
PRODUCT PICKSGuest Picks: Pi Day + Pie Stuff = Yummy Fun
Add these tools and accessories to your baking arsenal and watch smiles multiply
Full Story
COFFEE WITH AN ARCHITECTDesign Explained in Pie Charts
If you've ever wondered about the creative process of architects and designers, check out these simple charts
Full Story
APARTMENTSHouzz Tour: In Tel Aviv, a Warmly Modern Pied-à-Terre
A mix of glossy new finishes and vintage finds creates a textured yet sleek apartment for a single father
Full Story
morz8 - Washington Coast