It has been a significant amount of time since I have last updated this page, so I feel its my duty to update you all with whats going on in my life!
Just in the last 48 hours, I have hand crafter 27 individual 9-inch pies, and earlier this week I handcrafted 15, so that brings me to a total of 42 pies just alone this week. I can definitely say that I am confident in my pie making abilities. :)
Pie Crusts, shortening or butter?
Definitely butter all the way, as Chef Laura always explained that shortening can never compare, well in the process of making pies, the 'Women of Pax' where in the kitchen at one point, this group comprised of older women were shocked to find that I use butter in my pie crust-apparently Betty Crocker only taught them its okay to use only lard or shortening. However I learned that using a mixer is NOT the best way to mix up pie crust, I understand that it would work better if i had a VCM (Vertical Cutting Mixer) but, there's a clear lack of budget/no additional 2phase power sources.
So for the first time ever, in pie crust (for me), I used an 'enriched' bottom pie crust-meaning it contained eggs. It was beautiful to roll out- held shape, didn't tear. I never got to try any of my pies, so i'll just have to wait for a review on the pie crust from somebody else.
Apple, Cherry, or Pumpkin.
IQF Apples, you saved my life once again--I made a delicious apple filling, which included brown butter which I think added quite a bit of flavour to the final product :)
Cherry, I had the most beautiful red tart cherries while I was making this, I added a touch Amaretto and it was set!
Pumpkin, now based on past experiences-after Thanksgiving, most people are done eating pumpkin-but earlier this week while doing 'round 1' of pie baking (15 pies for Monday night), I learned from my numbers that pumpkin, in fact, was the first one ate up! So I increased my production of pumpkin, I used 2-No.10 Cans of pumpkin and 2 can's of libby's pumpkin. It was impressive the difference between the 2 products and its very clear that libby's uses a mix of squash and pumpkin in theirs because its definitely more runny, versus SYSCO brand which was a much less runny consistency......I think I prefer Sysco Brand.
Assemblying th epies went off without a hitch! and my litttle secret ingredient to the beautiful crusts just blending so perfectly with the fillngs. Gourmet Heavy Cream
Served many purposes, it also works well for my 'No Calorie Left Behind' policy that I have in the kitchen...I think it's important to indulge in enjoy, especially because the products I produce are PURE, I use the highest quality of ingredients availale to me which always (should) result in a superior product.
Here's a Picture of ALL my hard work in the last 48 Hours.
I'll be writing quite a bit more later, I have yet to Christmas Cookies, Gingerbread House, Pastillage Ornaments, and Chocolate Truffles