New answers tagged pie
After you pureed the pumpkin you need to cook it down in a pan to concentrate the flavor and evaporate excess liquid.
If you cook the cornstarch in the liquid when you add it that will improve things. Another alternative is to use Agar Agar, which is a seaweed derived gel. It's expensive, but clear and quite amazing. Also , Heston Blumenthal uses it Happy Pie!
One thing I do with apple pies (that I would suppose you could do with at least the pear half of this pie) is to mix some dried fruit (dried apples for an apple pie) in with the fresh fruit, to sponge up some of the juice - it also means that the filling collapses less than when it's all fresh. I already upvoted @Aaronut's tapioca suggestion - tapioca was ...
Absorptive thickeners - nut meals, breadcrumbs - work well in some pie fillings, though the texture and color is different.
Cornstarch will taste uncooked if it doesn't reach near boiling during cooking. In the recipe maybe it would be better to cook the cornstarch first as if making custard, then stir it gently into the filling. But if they are fruit pies, how about using more fruit and no thickener? That's how I make apple pies, and they're fine. Or arrowroot would thicken at a ...
There is absolutely no problem in making pie crusts with oil instead of butter/shortening. The important thing to remember is that it's not a 1:1 substitution. In my favourite pie crust recipe, which is my own veganization of the Cook's Illustrated vodka pie crust, the substitution is 65 grams of oil for 100 grams of butter, and about a tablespoon of water. ...
I constantly run across statements that it's not possible to make a flaky oil-based crust. However, this is simply not true. My grandma's oil/milk based pie crusts are consistently flakier than any butter/shortening/lard based crust I've ever made or tasted. However, it's important to point out that this bit of wisdom is so common because you cannot ...
Sticking could be because the dough is either too warm or too wet. So it's possible you're not letting it chill fully. It's also possible the dough's too wet because you added too much water in order to get it to come together. I suppose it's also possible that your definition of a generous amount of flour isn't actually very generous, and you're letting ...
Better Homes and Gardens offers an Unpeeled Apple Pie recipe that looks exactly like a regular apple pie recipe, except that you don't peel the apples. Guess their test kitchen found it edible! I'm about to try unpeeled apple turnovers myself, using my regular recipe. Here's the BH&G link: http://www.bhg.com/recipe/pies/no-peel-apple-pie/
Top 50 recent answers are included