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Baking contest...help???

#1
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8/4/06 at 1:51pm
  • Joined: January 2006
  • Location: Clinton, Ct
  • Post Count: 18
Hi! i haven't written here in a long time... but, i'm going to compete in an "apple pie squares" baking contest in a couple weeks... it's for ages 9-15. I don't bake too often, mostly just cooking, but i thought it'd be fun, win or not! Is there any advise anyone can give on this recipe??

http://www.northstoningtonfair.org/text/baking.html


it's the second recipe down...well if anyone has any tips on making apple pie and such.. it'd be nice! One specific question i do have though is, what's the best kind of apple to buy for this? Should i get all one kind? what kind? or should i get a few different kinds?

thanks so much!!!
"This magic moment, while your lips are close to mine, Will last forever, Forever till the end of time"



"Dream as if you'll live f o r e v e r, Live as if you'll die today" -James Deanand...."Dream as if you'll eat f o r e v e r, Eat as if you'll die today"=D=D
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#2
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8/4/06 at 6:17pm
  • Joined: February 2006
  • Post Count: 81
Hi Karen90,
The recipe sounds very interesting...more like a bread than a pastry. I printed myself a copy and hope to try it, maybe this weekend.

Now on to your question, with one of my own. Can you make any changes to the recipe or do you have to follow it exactly? I would definitely use a variety of apples. Here in Arizona I get Granny Smiths and maybe a golden delicious. For the top, I think maybe rolling out the dough and then weaving into a lattice top would make for a pretty top and then you wouldn't have to snip vent holes in the surface. One last thing, I'd also brush an egg glaze and sprinkle sugar just before baking.

Good luck, let us know how you did.

Joyce
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#3
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8/5/06 at 4:12am
  • Joined: March 2000
  • Location: norwalk, CT USA
  • Post Count: 3,761
You're all following the SAME recipe?

That's an unusual contest!

cookiejar, I realized that if you scroll down, there's another recipe, below the bundt cake.

The yeast-raised crust is a departure from the typical short dough crust. Make sure that you let it rise in a warm room, preferably covered loosely with foil.

My favorite baking apples are granny smiths. They hold onto their crispness better than others, and are tart, which goes well with something sweet and buttery like this.

You're not allowed to alter the recipe at all? I would like there to be some sweetener in the filling, and if you can add some honey or brown sugar, it'd be great!!

Also, let it cool before glazing.
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#4
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8/5/06 at 7:09am
  • Joined: April 2003
  • Location: Toronto, Ontario, Canada
  • Post Count: 781
I don't think thats a pie crust recipe. Like cookiejar said, it looks more like a bread dough recipe.

I too use Granny Smiths but I combine mine with a Spy or a Crisp apple, something sour/tart and hard to hold it's shape.

I too would also add a sweetener, preferably brown sugar or honey like what momoreg suggested.

I don't see the judging criteria anywhere on the page but if your stuck with to the recipe then it'll be a skill based judging. If thats the case then work on your misenplace. Get your dough ready first since it should rest before you use it then move onto your filling. Work more on your ganishes like leaf cutouts of the pastry, a lattice top crust, stuff like that. You could do a google image search for apple pies to get some inspiration.
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#5
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8/5/06 at 7:41am
  • Joined: May 1999
  • Location: Outside Dallas, BABY!!!
  • Post Count: 2,499
I have made apple breads with Rome Apples. They bake well and are not as tart as the Granny's.
What do you like?
I tend to bake and cook to my preference. It's a good idea to go with your palate. If you don't have one, educate yourself.
:bounce:
Karen90, The #1 rule is have fun!

bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.CCCCD.edu

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#6
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8/5/06 at 9:31am
  • Joined: February 2006
  • Post Count: 81
I agree, you should always strive for fun, the knowedge of cooking will come in time. How old are you?
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#7
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8/5/06 at 5:21pm
  • Joined: January 2006
  • Location: Clinton, Ct
  • Post Count: 18
Wow!!! thank you all so much for your replys!!! i got a lot of good advise, and next practice, i'm going to do it a little differently.. (add a sweetener, etc) although... well, one place i read you can add things, as long as the main ingredient is apples. and another place, i read that you will be disqualified if i do add any thing, or subsitute anything.. so i'll have to call about that. But it sure sounds like a good idea to me!!! I actually just made it at 6... and it's sitting to rise, and as soon as i'm done here, i'm going to pop it in the oven. Except, thank you cookiejar, i'm going to add egg glaze and a little sugar.. i like that idea. Ohh and i'm 15 years old, i'll be 16 in november. So there's a ton for me to learn!!!=)=)

thank you again!
"This magic moment, while your lips are close to mine, Will last forever, Forever till the end of time"



"Dream as if you'll live f o r e v e r, Live as if you'll die today" -James Deanand...."Dream as if you'll eat f o r e v e r, Eat as if you'll die today"=D=D
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#8
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8/5/06 at 6:30pm
  • Joined: February 2006
  • Post Count: 81
It's great that you enjoy baking. I've been doing it since I was 7 or 8....I'm now 50ish. Please let me know how it turned out, I won't have time this weekend but I'm anxious to know if it was as good as it sounds and to try it myself.
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