Hot answers tagged

27

More lemon juice is more liquid, which is likely the cause of your problems. If there's any other liquid in the recipe, you can try swapping it for the lemon juice, but it's possible that it might provide something else to the recipe that lemon juice can't provide. You can try adding something else that's sour (tamarind, sumac, etc), or specifically buying ...


18

Salt is fundamental to our sense of taste, leaving it out will definitely affect the flavor of a pie (or a cake, or a steak, or whatever) negatively. However, leaving it out shouldn't have affected the texture, you would need to use much more salt than I imagine your pie filling recipe called for to affect the texture at all.


16

tl;dr - Maybe salt was responsible for your texture problem, but it's iffy. Salt is usually thought of as a flavoring agent only, but salt does some serious jobs in the chemistry of cooking. It's worth looking at some options for what this awesome rock does to your custard (and being a cooked mixture of dairy, sugar and eggs, pumpkin pie filling is a ...


15

Yes, they turn out just fine. As with any pie pan, if it isn't the pan you use every single time, you need to be aware that the surface on the bottom of the pan, and the material it is made of, will be a factors in the browning rate and cooking time of your pie, so keep alert. Even expensive high quality pans will behave differently from each other in the ...


11

Frankly, I'd be too lazy to fiddle with a "separating wall" shell - partly because unless very well supported its likely to collapse during blind baking anyway. My tool of choice would be a small cake ring or, in a pinch, a strip of aluminum foil, folded a few times and shaped into a circle. Place the ring on the prebaked shell, pour the fillings into the ...


9

I have been a baker for over 30 years and made many pork pies in that time,the above answers stating that the jelly acts as a preservative and stops the meat drying out are correct, but also the jelly when added at the correct time, roughly 20 minutes half an hour after baking, absorb the pork juices that would otherwise soak into the pastry which would make ...


9

While many bread and pastry products do depend critically on the formation and management of gluten from wheat flours, this is not universally true. Some types of pastry have structure dependent more on the starch networks which is the other major component of wheat flours; the texture and properties of these pastries is often dependent on the gross ...


9

A few suggestions: Add lemon zest as well as the juice; this is often a better way to convey lemon flavour. I would mix it with the sugar a little while before using it to help extract the essential oils, and maybe sprinkle some zest on top so that it contributes to the smell when the pie is being eaten. Reduce your greater amount of lemon juice to the ...


8

I respect Jolenealaska's creative thought, but nothing truly resembling pastry is going to be translucent or transparent unless it is exceedingly thin. The structure alone will refract light, making the product opaque in the same way snow is opaque even though individual water crystals are fairly transparent, if they don't have air inclusions. This is ...


8

With great skill, a true artist could do what you describe with Thai/Vietnamese rice paper, the dinner plate sized, extra thin ones, like for Fresh Spring Rolls. I will never apply for the job, I promise.


8

For apple, specifically, I tend to add a very thin layer of quick oats to the bottom of the pie filler to soak up any excess moisture. But nothing else really stands out in my recipe if I were to freeze it. My big thing is to use something that can handle the temperature change from freezer to oven (such as pyrex), and help it by giving it a smooth ...


8

Not only is this possible, I have done it. One of my favorites, in fact. But the most palatable version I've made varies a little bit from apple pie - rather than just tossing cinnamon sugar with the filling all willie nillie, I slice the squash very thin, line it against the edge of the crust, and keep working to the center. Think of it as like a tarte ...


7

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 ...


7

Drain them first. Your concerns are spot-on, and if you measured and then drained them, you would end up with less than 1 cup of yams. Generally, you can tell be cause the recipe called for 1 cup of drained yams, not 1 cup of yams in their sauce. Drain them, but double check that you won't need the liquid for anything later on in the recipe... That's a ...


7

Any kind of crust that doesn't use cold fat could be made with brown butter easily. You can make crust by melting butter (with water and oil) then adding flour, and it's flaky - though not exactly the same texture as you get with cold fat. So just do that, except brown the butter first. Or you could brown the butter, cool it til solid, and make a crust with ...


7

I'd be afraid of the sugar caramelizing and burning on the bottom with the direct and increased heat from the glass or metal pan you are baking in, combined with any trapped moisture coming off of the dough, you will likely end up with a burnt caramel on the bottom, trapping your pie in the pan. [long story short, it depends on the moisture of the dough, the ...


7

Absolutely not. As the other poster said but I will say with no "I think", I will say I know it will ruin the pastry. You will end up with a gummy crust that will never give you the flaky texture that pie doughs are famous for. It would probably also leave you with a somewhat dry filling as much of the liquid would then be in the crust.


6

If you want the least obtrusive flavor, the best you can go with is thickened water. While you can probably prepare sheets with the right hydrocolloid and lots of care and plastic foil, I would suggest choosing a thickener which thickens on cooling, and pouring the warm mixture over the pie. Arrowroot starch is frequently used in this role on fruit pies, I ...


6

Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160°C (320°F) until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion ...


6

What you are looking for is typically considered a kitchen mistake: Overkneading. Not-so gentle handling of the dough and some kneading plus a bit more eggs or a dash of milk will add density. There is actually one special use case where bakers go for that more elastic and less crumbly dough: Cornish Pasties Straight from the Cornish Pasty Association, ...


6

Normally, pies are done with pie crusts, and they do have the crust types you describe. But you can certainly add pie filling to some other type of crust and enjoy the result, if that's what you prefer. Typical doughs used for crusts would be: millefeuille dough is the most common variant, sometimes also seen as direct substitution for people who don't ...


6

I don't know what it is, but I can tell you it is neither the ratio nor the temperature. I needed dinner anyway, so I made a small experiment. I made half a batch of crust using the ratios from your recipe, and baked it in three small tartalette pans. I used butter so soft that I had to spoon it out, I couldn't cut it (it sits on the counter as a rule). ...


6

While there might be an acceleration effect, sugar on its own is very capable of drawing out liquids quickly. Two other effects are probably much more important: lemon juice is very effective in stopping cut fruit from oxidizing/enzymatic browning. taste balancing. Fruit is naturally sweet and sour, adding heavy amounts of sugar can upset that balance too ...


6

Really, the difference is the process -- full sheets of butter results in layers of the dough which allows it to puff up. But it's a lot of work for a crust that's going to just be bogged down toppings. And if it's too flaky, it has no structural integrity -- it breaks apart as you're trying to eat it, making it pretty useless as a crust. That's part of ...


6

I would not eat this. Various molds can impact food beyond what you can see. There are some instances where mold can be removed, for example the white mold that sometimes forms on the surface of a ferment. However, in this case, I would err on the side of caution, discard, and open a new can.


6

One possibility would be to add lemon zest (for lemon flavour) and then lime juice (rather than lemon juice) - or a mixture of lime and lemon juice. Lime is more acidic than lemon. If you don't mind a slightly artificial flavour, you could (as others have suggested) add citric acid - dissolve the powder in around the same volume of liquid (in this case ...


6

Much depends on the rest of your recipe, but you could experiment with Amchur/Amchoor, dried and powdered unripe mango. It is fruity but sour and is also used for its thickening properties: As useful and wonderful as lemons and limes are to livening up long-cooked dishes, they can get a little old. Amchoor has the tartness of citrus and all the flavor of ...


5

Try it with the peel pureed. I've made a few pies this way and it works well - also adds a bit of color! Really thoroughly wash the apples Cut-out any bad-spots Peel 'em! Throw some of the apple-slices in with the peel and blend. Use a stick-blender for best results Toss the puree in with the rest of the apple-mix and bake!


5

To understand the Food.com recipe you referenced, I compared it to the Libby's recipe which sets the benchmark for pumpkin pies. Food.com Libby's Raw measurements Pumpkin 6 c 2 c Sugar 2 c 0.75 c Eggs 8 2 Dairy 4.5 c 1.5 c Pseudo-bakers percentages (eggs as ratio of cups ...


5

A basic bechemel or broth based pot-pie filling will not expand significantly when being baked. It may bubble a little under the pastry from being simmered. You would the casserole up to maybe 1/2 inch (1 cm) below the lip, and apply pastry on top of that. Less is fine if you have less filling.


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