WEEK 6: A Pies & tarts blog
INTRODUCTION:
​
COOKERY TOPIC: Flaky & Enriched Pie Dough
THE MENU:
-
Enriched Pie Pastry
-
Pie Dough
-
Key Lime Pie
-
Strawberry Chiffon
-
Peaches In Wine
-
Apricot Jellies
​
MY PRIOR KNOWLEDGE:
My prior knowledge of pies and pastries is more from the tasting side! I love eating pastries with coffee. Pies, my knowledge consists of making lemon ice box pies & chocolate pies at holidays, but I have never made my own crust.
​
LEARNING OBJECTIVES:
-
prepare basic pie doughs
-
prepare a variety of pie fillings, including fruit, soft or custard-type, cream & chiffon fillings
-
judge the quality of pies
-
work with fresh fruits, from selection to prep, for use in desserts & calculating fresh fruit yields
-
prepare various fruit desserts, including poached fruits & compotes
​
​
BACKGROUND:
The pie that we know and love today started when American pioneers on the frontier would use fruits were in peak to utilize them the best they could. In the winter, the pies were still an easy meal, but when fruits weren't in season, women would use potatoes, vinegar, soda crackers, or anything they could access during the colder months.
​
Fruit desserts have gained popularity mainly because they appear to be a more healthy option, as well as because the fruit gives a pop of flavor that can't be replicated from artificial flavorings or just sugar. Fruit desserts are definitely crowd pleasers , but they can be tricky to have consistently on a menu because the fruits are not at peak quality during all seasons (Gisslen, 589) .
Gisslen, W. (n.d.). Fruit Desserts. Vitalsource Bookshelf Online. Retrieved February 16, 2022, from https://bookshelf.vitalsource.com/reader/books/9781119744955/epubcfi/6/100[%3Bvnd.vst.idref%3DAc21]!/4/2/4[c21-sec-0001]/2/4/6/2%4050:87
​
​
RECIPES:
​
​
​
My Inspiration:
​
​
KEY LIME PIE
Perez, B. (2021, May 20). Key lime pie with a silky smooth filling + buttery, crispy crust. Rachael Ray Show. Retrieved February 24, 2022, from https://www.rachaelrayshow.com/recipes/key-lime-pie-recipe
STRAWBERRY CHIFFON PIE
Kitchens, B. C. (2004, January 1). Fluffy Strawberry Pie. BettyCrocker.com. Retrieved February 24, 2022, from https://www.bettycrocker.com/recipes/fluffy-strawberry-pie/1178db73-e159-4d62-84af-2b17d3ba696c
PEACHES IN WINE
Home, W. and. (2013, August 5). Poached peaches in Sweet wine recipe. Woman and Home Magazine. Retrieved February 24, 2022, from https://www.womanandhome.com/recipes/poached-peaches-in-sweet-wine/
Week 6: Reflection
Lab Outcomes: This week, we practiced a flaky pie dough & a more enriched pie dough, with various fruit fillings. My group mostly worked with the enriched pie dough and the key lime filling.
​
​
Dish Results:
​
Enriched Pie Pastry: my group utilized this dough for our key lime pie. we thought that the dough should be sturdier for this type of pie, also we thought all the other groups were making the flaky pastry dough, so we wanted to make the other kind. We really enjoyed this dish- especially after the pie was able to set in the fridge for a few days, it was chilled well & very sturdy in shape.
​
Pie Dough: this is the more mealy pie dough we experimented with! This dough has the butter broken down into much smaller pieces, which allows the butter to better coat the flour. It's great for the bottom crust of a pie, since the butter forms a layer to keep the liquid from the pie filling from seeping out. Our crust was sturdy enough for the pie to be eaten by hand.
Key Lime Filling: the key lime filling turned out great! I think the pie needed overnight to completely set, so when we tried it during our next lab, it had set completely. Our guests from Montage also had good comments, which made us very happy! The only thing I would have changed would maybe have been the presentation. I would have cut lime slices & arranged them in the meringue. The meringue tasted great on top, and would have looked great piped around the edges.
​
Strawberry Chiffon Filling:
​
​
​
​
​
Results evaluation:
​
Conclusion:
​
​