dynaflow
Well-known member
Hans
it couldnt be any better than Bonnies apple pie its to die for
it couldnt be any better than Bonnies apple pie its to die for
Need a good traditional apple pie recipe
- Thread starter dustin92
- Start date
Pie crust problemo's
Kelly;
I always seem to have trouble rolling out the dough in a nice smooth uniform shape.
What happens is my dough starts to crack once I've gotten it perhaps 6-7 inches circumference. Do you think it's because it's too dry?
Everythings cold from the start, it sits wrapped in the fridge to chill, etc etc.
Taste wise it's good it just that I always end up having to do some patchwork quilting
Kelly;
I always seem to have trouble rolling out the dough in a nice smooth uniform shape.
What happens is my dough starts to crack once I've gotten it perhaps 6-7 inches circumference. Do you think it's because it's too dry?
Everythings cold from the start, it sits wrapped in the fridge to chill, etc etc.
Taste wise it's good it just that I always end up having to do some patchwork quilting
dustin92
Well-known member
It may be slightly dry, or, what I do to eliminate cracking; I roll it a bit, then smush the edges back in, all the way around, just push it back in, using one hand to keep it from folding, and the other to push. You will end up with something that looks a bit like a shallow crater, bowl, or dinner plate. Just make sure all the cracks have been smushed. Then roll some more, smushing again as needed. I usually need to do it 2 or 3 times as it gets thinner. Hope this helps (or at least makes sense!)
I've tried that but I'd just for once like to get it to roll out all in one piece instead of looking like a map of Iceland LOL
Pete, look at the equipment you are using. I had those kinds of issue in the past, used the same rolling pin my mother and grandmother used. I picked up a Wilton on clearance at Meijers a few years ago and it made the world of difference. It's the type with silicon coating, and it's much larger and heavier than what I had been using.
A reminder of an earlier recipe
Can I just remind folks of Louis' supurb apple pie? Is was part of the drift of the subject thread which was about recipe books, you need to scrool down to reply #38 to find it. If you have not made it you should give it a try, it is REALLY good
Al
http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?34973
Can I just remind folks of Louis' supurb apple pie? Is was part of the drift of the subject thread which was about recipe books, you need to scrool down to reply #38 to find it. If you have not made it you should give it a try, it is REALLY good
Al
http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?34973
Cracking
Cracking crust that's hard hard to roll can be one of three issues or a combination of them all. Stingy with the fat, using butter or not enough liquid. I most often use shortening, once in a while a blend with part butter but I don't make pies with butter. I use a higher ratio of fat to flour because it makes a very forgiving crust. The added liquid whether water, liquor, fruit juice or buttermilk insures an easy crust to roll and lots of flour for rolling. Before rolling gather the dough in a disc and press it into a circle. Using two sheets of waxed paper or parchment makes rolling a breeze. When you're done rolling lift off the top paper and flip the dough into the pan. Then peel off the last paper. Shape the crust and you're good to go. An old fashioned pastry cloth and stockinette work wonders once they're infused with flour.
Cracking crust that's hard hard to roll can be one of three issues or a combination of them all. Stingy with the fat, using butter or not enough liquid. I most often use shortening, once in a while a blend with part butter but I don't make pies with butter. I use a higher ratio of fat to flour because it makes a very forgiving crust. The added liquid whether water, liquor, fruit juice or buttermilk insures an easy crust to roll and lots of flour for rolling. Before rolling gather the dough in a disc and press it into a circle. Using two sheets of waxed paper or parchment makes rolling a breeze. When you're done rolling lift off the top paper and flip the dough into the pan. Then peel off the last paper. Shape the crust and you're good to go. An old fashioned pastry cloth and stockinette work wonders once they're infused with flour.
mickeyd
Well-known member
Huge Devourer
of luscious apple pie, got to a point where I just had to make it faster, so I moved over to Phyllo (sp) Dough. What a win win that was. Quick, tender flakey crust with some parts crunchy, way way less fat& flour, still juicy, and like you Dustin, I use Macs, having grown up on them. They cook quicker and make lots of exotic syrup & nice clean apple flavor. Like cinnamon and sometimes nutmeg for spicing and no thickeners, preferring it somewhat runny. Rarely met a homemade apple pie I couldn't find something good about.
of luscious apple pie, got to a point where I just had to make it faster, so I moved over to Phyllo (sp) Dough. What a win win that was. Quick, tender flakey crust with some parts crunchy, way way less fat& flour, still juicy, and like you Dustin, I use Macs, having grown up on them. They cook quicker and make lots of exotic syrup & nice clean apple flavor. Like cinnamon and sometimes nutmeg for spicing and no thickeners, preferring it somewhat runny. Rarely met a homemade apple pie I couldn't find something good about.
Pete, are you hand mixing this dough or using a food processor? I prefer the processor but it's easy to overmix. A few quick pulses are usually enough. If it looks barely mixed it's perfect. Dump it out and the rest will take of itself during the rolling out.
Also I'm sure you know but start with everything (bowl, spoon, water, butter etc) ice cold. Use ice water not cold tap water.
Also I'm sure you know but start with everything (bowl, spoon, water, butter etc) ice cold. Use ice water not cold tap water.
norgeway
Well-known member
Cracking pie crust...LOL!
If it tears, sticks to the board or will not roll out round...you can bet I must have made it!!!LOL, If I use Jiffy pie crust mix it does fine????
If it tears, sticks to the board or will not roll out round...you can bet I must have made it!!!LOL, If I use Jiffy pie crust mix it does fine????
@mixfinder:
Grow a sack.
I don't think raisins and nuts have any business in an apple pie - and I'll stand by that statement. You're welcome to disagree. If you want to have a a bake-off, let's do it.
I'll host. We're just east of Exit 94 off Interstate 35 in Iowa. Bring your A-game and your bag of nuts and raisins.
No matter who wins the dessert pie competition, we can go on to pot pies - you can pick the meat - squirrel, possum, rattlesnake or chicken. I've got recipes for all.
Given what my son said when we went squirrel harvesting for the first time and his mom skinned the squirrels, I'll spot you the chicken.
Grow a sack.
I don't think raisins and nuts have any business in an apple pie - and I'll stand by that statement. You're welcome to disagree. If you want to have a a bake-off, let's do it.
I'll host. We're just east of Exit 94 off Interstate 35 in Iowa. Bring your A-game and your bag of nuts and raisins.
No matter who wins the dessert pie competition, we can go on to pot pies - you can pick the meat - squirrel, possum, rattlesnake or chicken. I've got recipes for all.
Given what my son said when we went squirrel harvesting for the first time and his mom skinned the squirrels, I'll spot you the chicken.
I used the food processor and did the minimal pulse thing, made sure it was pea-sized, everything, just like in all the videos I've watched...to the letter.
I made that second pie regardless,patchworked or not it came out looking pretty good. So after it had cooled a little here I am, dying to taste it, cut a slice, all good so far, even flaky.. take a bite and good god it was like a salt cake LOL..
I'd used two cups of flour, two teaspoons of salt and salted butter.. I should have reduced the salt and/or used the unsalted butter.. No more making pie that late in the evening when I'm tired LOL
Fear not though, I won't give up... I bought a half dozen granny smiths today and a fresh bag of cake and pastry flour.
I made that second pie regardless,patchworked or not it came out looking pretty good. So after it had cooled a little here I am, dying to taste it, cut a slice, all good so far, even flaky.. take a bite and good god it was like a salt cake LOL..
I'd used two cups of flour, two teaspoons of salt and salted butter.. I should have reduced the salt and/or used the unsalted butter.. No more making pie that late in the evening when I'm tired LOL
Fear not though, I won't give up... I bought a half dozen granny smiths today and a fresh bag of cake and pastry flour.
Finally I achieved great success yesterday. With the cake & pastry flour, a little more water and flour on the counter as Kelly mentioned the dough rolled out so easily and with nary a crack it lifted off beautifully . Then end result, very flaky crust.
Lovely pie Pete! I love the heart in the middle!
I stole the heart from Dustin above LOL
Dustin, I love the heart in the middle!
(It was late.. lol)
(It was late.. lol)
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