HAPPY THANKSGIVING!!!!!!!!!
Pies are the hot item in my B & P class over the past week!
(thats me working hard 🙂 )
My Chef decided that she wanted to have us bake pies this past week or so
because of the holiday… 🙂
I have some great pies/tarts to bring to Keith’s Parent’s house for thanksgiving! 🙂
Let’s start out with some basic dough recipes!
We made 4 basic (non yeasted) doughs
1. Pie Doughs – 2 types
1. Mealy = good for wet filling
=ALWAYS use butter
2. Flaky = No wet/liquid filling
= can use shortening/butter combo2. Short Doughs (Pate Sucree)
= creaming method
=MUST chill all the way through
=used for tarts3. Pate A Choux
=prepared hot
=piped out into shapes
****These were what I made my eclairs etc. out of***4. Phyllo Dough/strudel
= baklava
=uses high protein flour
*******************
We started off the week by making tarts!
From this dough I made 2 items
1. Lemon Curd Tart
2. Fruit Tarts (big and small ones)
Lemon Curd Recipe
3/4 c lemon juice
zest of 1 lemon
4 eggs
12 oz. sugar
3 oz butterCombine first 2 ingredients.
Whisk together eggs and sugar then add to first 2.
Bring to a boil over lower heat stirring constantly.
(You can do it over a water bath and then switch to directly into the pot)
Heat till thickens.
Add butter to combo.Pour immediately into crust.
.. or let cool if not filling a tarte..
Crust = Poke little holes in bottom before Par baked goes in at 350 degrees for 10-15 minutes (golden brown)
Fruit Tart
sliced fruit of choice
1 part Pastry Cream + 2 part Whipped Cream = Bavarian Cream
Cream recipes HERE!
****THEN……
We worked with our Mealy Dough!!
**Recipe is not clear… Combine sifted flour, butter, sugar and salt in a mixer.
Once it reaches cornmeal consistency add in water.
With this dough we made pumpkin pie (and will be finishing my blueberry pie)
Pumpkin Pie
1.5 c pumpkin
2/3 c. brown sugar
2 eggs
1 t. cinnamon
1 t. nutmeg
1/2 t. salt
3/4 c. milk
3/4 c. cream
*Combine all ingredients until just incrorporated.
*Try not to mix in to much air.
*Pumpkin pie mixture will be poured into a par-baked crust.
Par Baked crust = rolled out into pan then placed in freezer for 15 minutes
Then baked = (375 – 10 minutes)
AFTER the filling-less crust bakes for 10- minutes,
pour the filling into the crust and bake at 350 – 30-35 minutes .. or more..
UNTIL the pumpkin pie “wiggles in unison” like jello.
Last but NOT NOT NOT least….
Flaky Crust
This recipe will be mixed in a bowl by hand!
Dump butter into sifted flour and break apart butter until there are pea size butter chunks.
Add salt,sugar and water together and pour into butter mixture.
Combine until it is incorporated.
Place onto table and divide into 3 equal parts.
From this…
we made apple pie with lattice on top!!
Apple Filling
3 granny smith (sliced)
1/3 c. sugar
1/3 c brown sugar
2 T A.P flour
2 t. sinnamon
pinch of cloves/nutmeg (your choice)
2 T. butter melted
Combine all of the above and toss with apples.
Pour into raw pie crust with a mound kept in the middle.
Put the top crust on (lattice or not) and then egg wash the top and in between top and bottom.
Bake 375 40-50 minututes until equal browning occurs.
*lattice = 1 inch wide, 1/8 inch thick.
AGAIN = not a par baked dough.
That was alot!
It always is, but I do this for me to keep track and for you guys too!
I am here to answer ANY questions if you have them!
I wish you all a Happy Thanksgiving and promise me you enjoy a treat…BUT.. there is no reason to stuff yourself! 🙂
oo… and try to make time for a workout or a turkey trot?
Have you ever done a turkey trot? What’s your favorite Thanksgiving item?
I love turkey trots! This year I am being frugal so I will do my own turkey workout at the gym!
I LOOOVE green bean casserole and my step dad’s mom’s stuffing! yumm-didly-yumcious!
Lizzys Lively Living 