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Flakey bottom tarte crust, finally.

post #1 of 5
Thread Starter 

 

 

 


The crust was blind baked for 20 minutes on a sheet pan in the upper third of a 375F oven.  then the weights removed, the crust was brushed with one whole egg white mixed with a tsp of water and a scant pinch of granulated sugar.  Then placed back onto the sheet pan in the oven for another 35 minutes.

 

Removed from the oven it was allowed to cool.  Then it was filled with apple filling and garnished atop with apple slices and bake for another 45 minutes atop a sheet pan in the upper third of the oven.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #2 of 5

ayup.  crisp and a crunch makes for a bunch.

 

I suspect you could get away without the second pass of egg white + bake.  especially with apple.... 

the second pass may be most helpful working with really juicy stuff like fresh ripe peaches.

 

no matter, may I have some more, please?

post #3 of 5
Thread Starter 
Quote:
Originally Posted by Dillbert View Post
 

ayup.  crisp and a crunch makes for a bunch.

 

I suspect you could get away without the second pass of egg white + bake.  especially with apple.... 

the second pass may be most helpful working with really juicy stuff like fresh ripe peaches.

 

no matter, may I have some more, please?


Well, then, you must have some Amish secrets being from Penn!!!!!!!!!!  Do tell.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 5

>>Amish secrets . . .

been a bit trussed up with T-Day; haven't had time to make a decent response.

 

in this case, the "Amish Secret" you have "learned" is simply:  "a crispy bottom crust for a fruit pie _can_ be done"
knowing that it can be done is the real secret - seeing how as mushy soft gooey half-baked crusts are accepted as "the norm" in the just-nuke-it world of today, and passes for "pie" without challenge in most places.

 

if one researches the many "Amish recipes" you could easily come to the conclusion that your grandmother / great-grandmother was an Amish cook.  even shoo-fly pie - the most often cited as an Amish "specialty" - is not without it's preceding dishes from outside the Amish community.

 

the "secret," if it can be called a secret, to Amish cooking is
plain
simple
all fresh ingredients

 

which is how the pre-WW2 crowd cooked.  no freezers, iceboxes, very few refrigerators - buy cook eat fresh.
my grandmother always had green beans available.  no, not fresh, not frozen - off-season, canned from last season's garden....  today we can get "fresh" green beans all year long.

 

the Amish don't do frozen pie crusts for pot pies.  another example - one of my favs, really good but....  an Amish Chicken Corn Chowder - which calls for saffron. historically, not very many Amish kitchens stocked saffron.

 

and visiting Lancaster County PA - old Amish stomping grounds - you will not find anything genuine / authentic readily available to the public.  everything/place is labeled "Amish" - like the restaurants / buffets - with the SYSCO semi making a delivery in the back....or the Amish country store with nothing but "Made in China"

post #5 of 5
Thread Starter 
Quote:
Originally Posted by Dillbert View Post
 

>>Amish secrets . . .

 

...the Amish don't do frozen pie crusts for pot pies.  another example - one of my favs, really good but....  an Amish Chicken Corn Chowder - which calls for saffron. historically, not very many Amish kitchens stocked saffron.

 

...and visiting Lancaster County PA - old Amish stomping grounds - you will not find anything genuine / authentic readily available to the public.  everything/place is labeled "Amish" - like the restaurants / buffets - with the SYSCO semi making a delivery in the back....or the Amish country store with nothing but "Made in China"

Yes, such is what I observed on some televised documentaries not long ago.

 

Saffron during the middle ages in Europe was widely used.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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