In the ongoing comparisons of the Model G and Pro620 today was pie day. This picture shows the pastry knife, fairly standard on mixers until the 50's. I use the paddle in the Kitchenaid to make pie crust so today we'll see what comes of the test.
Can She Bake a Cherry Pie Billy Boy?
- Thread starter mixfinder
- Start date
Cut Me to the Quick
2 cups flour
1 cup Crisco
2 teaspoons salt
In first gear it took about 25 seconds to cut the shortening into the flour.
1/2 cup cold water was added at once and then mixed again for 15 seconds to form a shaggy dough.
On the left if a 9 inch pie plate and on the right a 10 inch. The 10 inch in 2 1/2 inches deep and hold exactly double the filling of a 9 inch. In today's pie I will use 9 inch and follow standard recipes.
2 cups flour
1 cup Crisco
2 teaspoons salt
In first gear it took about 25 seconds to cut the shortening into the flour.
1/2 cup cold water was added at once and then mixed again for 15 seconds to form a shaggy dough.
On the left if a 9 inch pie plate and on the right a 10 inch. The 10 inch in 2 1/2 inches deep and hold exactly double the filling of a 9 inch. In today's pie I will use 9 inch and follow standard recipes.
Wet Ones
The pastry from the paddle was noticably more wet and softer indicating the Crisco was more well mixed into the flour with the paddle. Not the end of the world but small beads of crisco rolled into pastry makes a flaky crust.
The pastry from the paddle was noticably more wet and softer indicating the Crisco was more well mixed into the flour with the paddle. Not the end of the world but small beads of crisco rolled into pastry makes a flaky crust.
Dredge Means "to Dry"
Dredge your fingers in flour and then crimp the edge of the crust. This is decorative, allows the crust to hold more filling and done correctly, you push a tab of dough under the rim of the plate as you crimp that serves as an anchor to prevent the crust from shrinking or sloughing into the pie plate.
Dredge your fingers in flour and then crimp the edge of the crust. This is decorative, allows the crust to hold more filling and done correctly, you push a tab of dough under the rim of the plate as you crimp that serves as an anchor to prevent the crust from shrinking or sloughing into the pie plate.
My Dirty Secret Revealed
For those who lauded my clean oven, close ups reveal the ugly truth. The pie shell should bake for about 15 minutes or until lightly browned. Many recipes call for chilling the dough, using pie weights or chilling the crust before baking to prevent shinkage or misshapen crusts. I have never had trouble with it and frankly rolling out ice box cold pastry is hard and it adds hours to a simply pie that should be done in 15 minutes.
For those who lauded my clean oven, close ups reveal the ugly truth. The pie shell should bake for about 15 minutes or until lightly browned. Many recipes call for chilling the dough, using pie weights or chilling the crust before baking to prevent shinkage or misshapen crusts. I have never had trouble with it and frankly rolling out ice box cold pastry is hard and it adds hours to a simply pie that should be done in 15 minutes.
Sucking Lemons
First up is Lemon Meringue Pie.
2 cups buutermilk
1/2 cup water
3 egg yolks
1/2 cup flour
Zest of one lemon
1/3 cup freshly squeezed lemon juice
2 tablespoon butter
Combine in blender and then pour into a medium saucepan and cook over medium heat stirring until mixture thickens and boils.
First up is Lemon Meringue Pie.
2 cups buutermilk
1/2 cup water
3 egg yolks
1/2 cup flour
Zest of one lemon
1/3 cup freshly squeezed lemon juice
2 tablespoon butter
Combine in blender and then pour into a medium saucepan and cook over medium heat stirring until mixture thickens and boils.
Meringue
This is an Italian Meringue which prevents weeping, shrinking or having the meringue turn into goo.
3 egg whites
dash of salt
1 cup sugar
1/3 cup Karo syrup
1/3 cup water
Place the egg whites and salt in a clean bowl. Combine the sugar, water and Karo in a medium saucepan and place over medium high heat, stirring until the sugar dissolves. (in candy making or when making sugar based candies, always make sure the sugar is fully dissolved before the mixture boils. After it begins to boil do not stir as this can cause the sugar to seize or crystalyze making the candy gritty. If you feel the need to stir, swirl the pan instead) When the mixture begins to boil, turn the mixer onto medium speed.
This is an Italian Meringue which prevents weeping, shrinking or having the meringue turn into goo.
3 egg whites
dash of salt
1 cup sugar
1/3 cup Karo syrup
1/3 cup water
Place the egg whites and salt in a clean bowl. Combine the sugar, water and Karo in a medium saucepan and place over medium high heat, stirring until the sugar dissolves. (in candy making or when making sugar based candies, always make sure the sugar is fully dissolved before the mixture boils. After it begins to boil do not stir as this can cause the sugar to seize or crystalyze making the candy gritty. If you feel the need to stir, swirl the pan instead) When the mixture begins to boil, turn the mixer onto medium speed.
Give 2 Minutes More
Once the syrup begins to boil, time it and let it boil for two minutes. Carefully pour the hot syrup into the beating egg whites. With a Kitchenaid it takes care to keep the syrup at the edge of the bowl so the whisk doesn't catch it and stick it to the side of the bowl. Having a Windsor pan makes this a breeze.
Once the syrup begins to boil, time it and let it boil for two minutes. Carefully pour the hot syrup into the beating egg whites. With a Kitchenaid it takes care to keep the syrup at the edge of the bowl so the whisk doesn't catch it and stick it to the side of the bowl. Having a Windsor pan makes this a breeze.
Faster, Faster, Faster
Whipping egg whites or cream on medium speed allows them to accept more air (volume) before they begin to tighten up. When it's nearing the end is the time to increase the speed and finish the job of whipping.
Whipping egg whites or cream on medium speed allows them to accept more air (volume) before they begin to tighten up. When it's nearing the end is the time to increase the speed and finish the job of whipping.
Not Too Hot Not Too Cold
It's best if any pie you place meringue on is room temperature or a touch warmer. Warm meringue, cold pie, hot oven is the recipe for meringue disaster. First I use the spatula and scrape a small amount of meringue onto the edge of the crust to make sure it is seals and the prevent a flow of filling over the edge if you dump the meringue in the center.
It's best if any pie you place meringue on is room temperature or a touch warmer. Warm meringue, cold pie, hot oven is the recipe for meringue disaster. First I use the spatula and scrape a small amount of meringue onto the edge of the crust to make sure it is seals and the prevent a flow of filling over the edge if you dump the meringue in the center.
It's Cold Out There
It helps to prevent sudden changes in temperature with meringue which can make it shrink. I open the oven door and let the pie set for a spell before placing it on the counter. Let the pie set a couple hours before refrigerating. This whole process is known as tempering.
It helps to prevent sudden changes in temperature with meringue which can make it shrink. I open the oven door and let the pie set for a spell before placing it on the counter. Let the pie set a couple hours before refrigerating. This whole process is known as tempering.
Any Chocolate Lovers?
Cream pie is a breeze if you use a few adjustments.
Recipe
3 cups milk
2/3 cup sugar
3 tablespoons corn starch
1 tablespoon flour
3 egg yolks
vanilla
2 tablespoons butter
Place 2 1/2 cups milk and 1/3 cup sugar in a heavy saucepan over medium high heat. Place remaining ingredients in a blender. When the milk begins to boil, reduce the heat to medium and using a whisk, whisk in the contents of the blender. Continue to whisk until the mixture comes to a boil. Reduce heat and cook one minute longer.
Cream pie is a breeze if you use a few adjustments.
Recipe
3 cups milk
2/3 cup sugar
3 tablespoons corn starch
1 tablespoon flour
3 egg yolks
vanilla
2 tablespoons butter
Place 2 1/2 cups milk and 1/3 cup sugar in a heavy saucepan over medium high heat. Place remaining ingredients in a blender. When the milk begins to boil, reduce the heat to medium and using a whisk, whisk in the contents of the blender. Continue to whisk until the mixture comes to a boil. Reduce heat and cook one minute longer.
Diversity
The mixture will come to a boil in a very short time. I put the milk on the stove, make the crust and put it in the oven. By then the milk is steaming so I add the contents of the blender and finsih the pudding. It is done before the pie shell comes out of the oven.
Flavor Options add:
2 cups chocolate chips
2 bananas, sliced
1/2 cup peanut butter
1 cup shredded coconut
The mixture will come to a boil in a very short time. I put the milk on the stove, make the crust and put it in the oven. By then the milk is steaming so I add the contents of the blender and finsih the pudding. It is done before the pie shell comes out of the oven.
Flavor Options add:
2 cups chocolate chips
2 bananas, sliced
1/2 cup peanut butter
1 cup shredded coconut
Heirloom Pie
Through out the Midwest, Middle America and in Amish communities this pie is a standard. Known as Cream Pie, Amish cream Pie and Kentucky Butter Pie it requires no mixing and cooks in the oven.
In the bottom of a pie crust put
1 cup brown sugar
3 tablspoons flour
3 tablespoons butter
I large can evaporated milk
Sprinkle with nutmeg
Bake at 350 degrees for 35 to 40 minutes.
Please note I used the excess flur from rolling in this pie.
Through out the Midwest, Middle America and in Amish communities this pie is a standard. Known as Cream Pie, Amish cream Pie and Kentucky Butter Pie it requires no mixing and cooks in the oven.
In the bottom of a pie crust put
1 cup brown sugar
3 tablspoons flour
3 tablespoons butter
I large can evaporated milk
Sprinkle with nutmeg
Bake at 350 degrees for 35 to 40 minutes.
Please note I used the excess flur from rolling in this pie.
Thomas Jefferson and Sally
It is rumoured Sally made this pie for Thomas Jefferson. Known as Chess Pie in the South it is butter and sugar and not quite to my liking. This version, called Chess Pie either contains walnuts or dates. It is my dad's favorite pie.
1 cup brown sugar
1/2 cup granulated sugar
1 tablespoon flour
2 eggs
2 tablespoons cream or evaporated milk
1 teaspoon vanilla
1/2 cup melted butter
1 cup walnuts
Combine in mixer and pour into unbaked crust. Bake at 375 for 45 minutes.
Please note, more rolling flour was used in this pie.
It is rumoured Sally made this pie for Thomas Jefferson. Known as Chess Pie in the South it is butter and sugar and not quite to my liking. This version, called Chess Pie either contains walnuts or dates. It is my dad's favorite pie.
1 cup brown sugar
1/2 cup granulated sugar
1 tablespoon flour
2 eggs
2 tablespoons cream or evaporated milk
1 teaspoon vanilla
1/2 cup melted butter
1 cup walnuts
Combine in mixer and pour into unbaked crust. Bake at 375 for 45 minutes.
Please note, more rolling flour was used in this pie.
