I think many of us, at least 5-6, could post a long drawn-out, and obvious, response to just about every post here. The reason we don't is simple; nobody asked for the lesson. Some people NEED to show how smart they are at all times, the rest of us know and don't need to flaunt it. It really boils down to ego. Whoooot, I've said too much and have come off sounding like a know-it-all.!!!
Apple pie!! Why didn't you say so. The only way to make a real, honest to gosh, apple pie is as follows (you cook it any other way and you are an idiot!!!)...... PASTRY: 3/4 cup cake flour 1 3/4 cups all purpose flour scant tsp salt 1 Tablespoon sugar 1 Tablespoon lard 4 Tablespoons Crisco shortening large pinch Rumford Baking Powder 1 Tablespoon buttermilk powder OR: 1 Tablespoon lemon juice or white vinegar ADDED TO: 5-7 Tablespoons ice water one stick plus 1/3 stick butter, frozen in advance FILLING: 10 Apples, peeled and sliced thinly 1/2 cup white sugar 2 Tablespoons butter 2 Tablespoons brown sugar 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon sprinkle of mace (optional) sprinkle of vanilla lemon juice Flour, cornstarch, or arrowroot for thickening Preheat oven to 400°F, then reduce to 375°F after pie is in the oven. Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture. Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly. Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust. NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period. For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce. Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape. Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar. Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size. Bake about 45 minutes, or until crust is golden brown. I've found that freshly grated ginger much improves the flavor over the ground type in this recipe.
Thanks! Wow, I doubt I could have baked one without that huge, unsolicited, annoying post! Thanks so much!
That's front and center on the Carousel! Ha, burn! Sean, even the even handed, soft hearted Bill is taking shots at you now. Turn in the chick pad, toot sweet!
Please. I gave that thing to my daughter before she went back to college 3 or so weeks ago. She said most of her books now are electronic, and 90% are available on Amazon. Win-win. I then told my Mom what I did with the gift she gave me for Christmas. I think she felt a little bad, but that's OK with me, as long as you and Ribald are happy.
You'd only tell us what we did wrong; how the apples weren't cooked correctly, or how too much sugar was used, etc. After that, you'd tell us the right way to make a pie, using all the knowledge you picked up on the subject on Google.
I can't speak for FF, that is your job, but your unwavering efforts to bring joy to my life are much apreciated. It is having fans like you that make life worthwhile. Now, where is my pie?
At 4 weeks, I received permission from my therapist friday, to walk inside the house without assistance of my cane. But ONLY in the house, fer short disatnces. (like the kitchen/bathroom, which has countertops for supprt IF needed...) But you know I bend the rules just a tadd though, don-chya... Healing and walking, Dennis
I know, seriously I've made an Aches & Pain thread, where we can all complain about things that hurt.
Thank you, I thought that as well. All the attention wh*&es can now gather in one spot to get the constant encouragement they so desperately need.