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It’s all about Pie!!!. Pies are eaten in many cultures, but…. .
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Pies are eaten in many cultures, but…. more than any other dessert, pies are typically American. In our speech, we have phrases like “as easy as pie” and “pie in the sky”; in our songs we have lyrics that include pie like “bye, bye Miss American Pie”; in our literature we read about “eating humble pie.”
Apple __________ pie ushers in autumn. Pumpkin ___________ pie belongs to Thanksgiving. Cherry _________ pie goes with Washington’s birthday.
Other countries have specialties of pastries and pies: E΄clairs • ____________ from France; • ____________ from Germany and Austria; • __________________ from Italy; • _________________ pastries from the Middle East and Greece. Strudel and tortes Cheese cakes Phyllo
Kinds of Pies • Although the fillings are countless, there are only a few types of traditional American pies. These include: • Fruit pies (blueberry is an example); • Custard pies (coconut custard is an example); • Cream pies (chocolate cream is an example). • Chiffon pies (lemon chiffon is an example) • Meringue pies (lemon meringue is an example)
Fruit pies • Can be 2-crusted or crumb-crusted; • Mix a thickener (like flour or tapioca or cornstarch) with sugar in a large bowl; add fruit (4 – 6 cups for a 9” pie) and toss until fruit is coated with sugar mixture; • Bake as directed.
Custard pies • Thin mixtures that bake in crust until firm; • Contain eggs, so this type pie needs refrigeration after baking and cooling; • Can be a little tricky to get the crust completely cooked! Some cooks choose to bake the crust (called “blind bake”) and the filling separately, cooling each, then sliding the filling into the baked pie crust
Cream pies • Usually cooked separately and then added to a baked crust or a crumb crust • If the recipe calls for the filling to be chilled, press a piece of plastic wrap or waxed paper to the surface to prevent a “skin” from forming! • Remove the wrap before adding the topping (whipped cream is traditional)
Chiffon Pies • Depend on both gelatin and beaten egg whites for the lightness and height; • Some have whipped cream folded into their fillings; • Placed in a pre-baked crust or crumb crust; • Store in refrigerator; • Always served cold.
Meringue pies • Basically a custard-type pie topped with meringue (beaten egg whites); • To make meringue, egg white must be at room temperature; • Mixing bowl and beaters must very clean; • Properly beaten meringue will be glossy and very stiff, but not dry.
There are lots of other types of pies! But let’s think about how to make a basic pie crust. Some people will think you are a culinary genius once just because you can make a great crust! Let’s impress them!
A pie crust demo! • We’re going to look at Libby’s (the pumpkin pie people!) wonderful website for a demonstration of crust-making. • http://www.verybestbaking.com/advice/baking101/standalone/pie_crust.aspx -
Pie Dough (for a single crust pie) 1 ¼ cups all-purpose flour ¼ teaspoon salt 1/3 cup shortening 3 – 4 tablespoons cold water
Preheat oven to 425°F. In a mixing bowl, stir together flour and salt. Cut in shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push to the side. Repeat until all is moistened. Form dough into a ball. (Wrap in plastic and place in the refrigerator for 30 minutes if you have time!)
On a lightly floured surface, flatten dough with hands. Using a rolling pin, roll the dough from center out to edges, forming a circle about 12 inches in diameter. Fold into quarters, and place on a pie plate, being careful not to stretch the pastry. • Press onto the pie plate, allowing ½ inch dough to hang over the edge. You may need to trim and patch the dough.
Fold the ½ inch dough under; • Decorate the edge of your pie crust as you’d like—there are many possibilities! • Bake in a preheated 425°F oven for 10 minutes, or until lightly browned. Cool completely, and fill.
