Pie Tips From The Net
Source of Recipe
Internet
Turn your regular fruit pie into a beautiful lattice pie: Thaw the
pie approximately 30 minutat room temperature, cut out the top
dough and place it on a lightly floured cutting board just long
enough for the dough to soften. Then cut the top dough into 3/4"
strips. Next place the strips back on top of the pie, weaving into a
pattern. To finish it off, recrimp the edges and brush the lattice with
a glaze.
Try American Apple Cheddar Pie, your family will thank you for it:
Sprinkle the top of the apple pie with shredded cheddar cheese about
3-5 minutes before the end of the baking time.
For a Swiss Cheese Apple Pie : Start
with a FROZEN Apple Pie. Cut different sized holes out of
the FROZEN top crust. Place pie in the oven according to heating
instructions. Melt Swiss cheese over the top of the pie during the
last 3-5 minutes of baking.
For a sensational Dutch Apple Pie
Remove streusel topping from a FROZEN Dutch Apple Pie and
place in a bowl. Mix streusel with raisins, nuts, dried fruit, or a
combination of them all. Replace streusel topping on to FROZEN pie.
Bake according to directions. Cool and garnish with whipped topping
and cranberry sauce.
Make a great individual treat with chilled Pumpkin Pie: Cut a baked
and chilled pumpkin pie into bite-sized squares. Place a decorative
toothpick in each bite and serve.
Want a unique, mouthwatering, decadent "Pecan Sundae": Start with
Pecan Pie. Cut out a circle of pie. Top with a scoop of
rich Butter Pecan ice cream. Drizzle Butterscotch Sauce over top,
pile on the whipped topping, and garnish with crust crumbles from
pecan pie and a maraschino cherry.
Create a simply elegant fruit experience using Lemon Meringue Pie:
Remove the meringue and top with an abundance of your favorite fruit
slices.
Take notice with brightly colored dough cut outs:
Thaw the frozen pie approximately 30 minutes at room temperature,
cut shapes out of top dough using a cookie cutter. Press shaped
dough into brightly colored sprinkles. Place sprinkled dough in
between cut out shapes on top of piecrust. Bake according to package
Use milk or egg wash for a golden brown hue.
Brush the top crust with milk or egg white before placing it in the oven.
To avoid burning, be careful not to wash the crimped edge of the crust.
Line crust edge with aluminum foil to avoid burning.
Place aluminum foil strips around the edges of the pie prior to baking.
Remove the foil the last 15 minutes of baking.
Always preheat the oven. A standard oven takes approximately 15 minutes to preheat to 350 degrees.
Always place your pie on a baking sheet.
A baking sheet helps brown the bottom crust evenly, provides support for the pie when removing it from the oven, and catches any filling that may spill out during baking.
Lower oven temperature when baking more than one pie.
When baking two different pies, use the lower of the two oven temperatures.
Place each pie on a separate baking sheet and check for doneness according to individual package directions.
Mend a broken piecrust.
Mend a broken crust by moistening the broken pieces with water and molding it back together.
Cut slits in the top of fruit pies.
This prevents fruit filling from bursting out of the side and ruining the appearance of the pie.
Keep a close eye on your pumpkin pie.
When baked properly, the outer edges of pumpkin filling will develop a firm set with some slight browning.
The center circle (4-6 inches) should have a soft set and shake like gelatin.
Give your pie a glowing finish.
Brush apricot preserves on the top of the pie just after baking to create a high gloss finish.
|
|
member logon
