Lots of cream--can I freeze this pie???
sooz
7 years ago
last modified: 7 years ago
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lindac92
7 years agosooz
7 years agoRelated Discussions
can I freeze an 'impossible pie'?
Comments (6)I have lots of impossible quiches in the freezer. Some with salmon, chicken, or ham, and others just veggies, cut into portion sizes, wrapped in wax paper, then in aluminum foil. I nuke them in the wax paper on defrost for about a minute and a half, then unwrapped for a minute or so on high. Never found them to be rubbery unless I use cheap cheese (American, Velveeta, etc.) so Swiss, Muenster, Colby, or Cheddar is used and I don't use the pre-grated Parmesan in a can (that loses its flavor when frozen for some reason). Those pies make a great snack or lunch, and somebody in my house sneaks them at midnight. But, better than a doughnut, I'd say. Nancy...See MorePie Crust - What am I doing wrong?
Comments (33)Lard has a larger fat crystal than other fats, which is one reason it works so well in pastry. Butter gives great flavor but has a lot of water in it and it melts quickly. The combination of lard and butter in pastry is a great twosome. When I use coconut oil (frozen and grated on the large hole on my box grater), I can reduce the amount of fat by about 25 percent, especially when using pastry flour or milling soft wheat or low-gluten spelt into flour to use for pastry. Good pastry is a combination of tenderness and flakiness and each characteristic is developed differently. Pastry is all about reducing the gluten development in the flour, so choose flour (pastry flour or Southern All-Purpose flours like Martha White, White Lily, Gladiola, Red Band) that has a low protein/gluten content to begin with as a great way to reduce gluten-development up front. If you want more tender pastry while using all-purpose flour you can add a little more fat and add an acid ingredient. Divide the cold fat in two portions and mix one half in the flour until it's very finely mixed. This will coat the flour so it develops the gluten in short strands (hence short-crust pastry) when the liquid is mixed in and will give a tender crust. Quickly add the remaining fat and keep it in larger blobs. When the heat of the oven melts the blobs of fat the steam will raise those layers in the pastry we recognize as a flaky pastry. Vinegar in a recipe is another way to decrease the gluten-development. Adding an acid brings one more tenderizer into play. "Acids soften gluten, breaking apart gluten strands and keeping the pastry tender." When eggs are used in a pastry recipe it is best used for something like a meat pie. The protein from the egg will reinforce the structure of the pastry, making it strong enough to hold a hefty filling. When liquid vegetable oil is used to make pastry it is considered a "warm fat", which coats each particle of flour so completely than no gluten develops. Oil pastries are very tender and tend to be more mealy than flaky since you don't have steam raising those flaky layers. Oil pastry is generally easier to handle and is easy to roll between two sheets of waxed paper. It's neither right or wrong what type of pastry you make - it's just one of those cooking/baking choices we make - BUT - as a general rule of thumb don't take an oil pastry to the fair because it will tend to get judged down because they rarely come up to judging standards. If a sticky dough that is hard to roll-out is your problem, you have too much gluten developed - probably from adding too much liquid and/or using flour that has a high protein content. Northern all-purpose flours like King Arthur and Robin Hood really don't make good pastry because of the high amount of protein. Add as little water as possible!!! As soon as lumps of dough stick together during mixing, stop mixing and adding water. It takes very little extra water, as little as 1/2 teaspoon, to quickly toughen the dough. -Grainlady...See MoreCan I freeze homemade applesauce?
Comments (11)I've never frozen applesauce but only because if I can it, I can use the freezer space for other things like fresh garden sweet corn. I have frozen apple pies, though it's been a while. (I freeze lots of pies, just don't make apple pies very often.) I think the thickener makes a big difference. I didn't have good luck with flour. It broke down and the filling was watery. I think if I were doing it again, I'd lightly pre-cook the apple filling and use tapioca or a tapioca-flour or tapioca-cornstarch combination. I use ClearJel, but not everyone has that on hand. I do freeze uncooked pies all the time. It actually seems to tenderize the crust and increase flakiness. Line the plate with pastry, put in the filling (cooled if pre-cooked) and cover with the remaining pastry dough. Don't cut vents. Freeze on the shelf unwrapped. Then, once the pie is frozen solid, wrap well. I double-wrap, first layer aluminum foil (which can be re-used many times) then secondly a bag. When ready to bake unwrap the pie, cut vents and place on the lowest or second-lowest shelf of the oven still frozen. I usually bake 20 minutes or so at about 375 then lower the temperature to 325 for an additional 40+ minutes. How much time depends on the density of the filling. Basically I watch for thickened juices to begin bubbling through the vents. I haven't had any problems with soggy bottom crusts. Carol...See MoreI need an great pie-dea
Comments (27)Michael: Here is my new recipe for Cheese Cake. Like a Creamy NY. You can top it with any fruit Sauce mix. - - - - - - - - - - - - Lous - Creamy Italian Cheese Cake Ingredients: 15 Oz. Container of Sargentos Ricotta Cheese (Velvety Smooth ) 8 Oz. Philadelphia Cream Cheese ( room temperature ) 6 X large eggs ( Separated ) 1 Cup of Vanilla Ice Cream, Softened. 1/2 cup of Milk 1/2 cup of Orange juice 1 teaspoon of Lemon Juice 1 teaspoon of Vanilla 4 tablespoons of Softened Butter 1 cup of Sugar + 3 tablespoons 1 heaping teaspoon of Orange Zest 4 tablespoons of AP flour 1 tablespoon of Cornstarch - - - - - - - - - - - - - - - - - - - - Beat egg whites, with 3 Tablespoons of sugar, until stiff peaks. Put aside until the batter is mixed. Place all the other ingredients , ( except the flour and cornstarch ) In a bowl large enough to hold beaten egg whites. Beat until smooth ( about 3 minutes ) Add the flour. Beat another minute. Add the Cornstarch beat 1 minute. Fold in the Beaten Egg Whites Pour into a 9 1/2 inch Spring Form Pan lined with a Graham Cracker Crust. Wrap the bottom of the pan and up the sides about 1 inch, with Aluminum Foil Bake on an upper oven shelf of a 350 Degree oven for about 1 hour, Or until the top is a Golden Tan. Leave it in the oven until it cools down. - - - - - - - - - - - - - - Graham Cracker Crust: Put 14 Crackers in a one Quart Zip lock bag and crumble with a rolling pin, Place in a bowl. Add 3 tablespoons of Sugar and 5 Tblspns of melted Butter. Mix and place in the Bottom of the Spring Form and up the sides about 1 ¼ Inches Bake at 350 for about 15 to 20 minutes until firm. Springform Pan tip: Flip the bottom over so the recess in facing down. You will be able to get the Cake out easier....See Morelilacinjust
7 years agolindac92
7 years agoJasdip
7 years ago
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