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Tiny pie experiments

Made a few little pie experiments last night. As you may know, pie is my favorite form of food-- basically, put it in a crust and I'm automatically going to enjoy it --and I like them even better when they're mini. But as much as I love them, I still haven't really figured out how to produce them reliably. I'm still toying with the proper procedure for tiny pies in my slightly-too-hot oven, so I bought some puff pastry and experimented.

For the first one, I chopped up two slightly overripe apples, mixed them in cinnamon and sugar, then put them in a two-cup ramekin. I cut a round of puff pastry, poked holes in it, and laid it over the top. For once I didn't forget to dot the apples with butter beforehand. Bernie tucked it down into the ramekin before I could stop him, so it the dough may have been slightly compressed.

I baked it at 350 degrees for thirty minutes. My oven, which runs hot, has a tendency to burn the tops of my pies, so I gently laid a piece of aluminum foil for the first twenty, which may have had the opposite effect of making it a little too pale. The pastry didn't seem too puff as much as I wanted it to, and there was a lot of liquid inside, but the flavor and texture of the apple filling was excellent.

Then I made some tiny strawberry pies. We sliced two cups of strawberries, mixed them with a quarter cup of sugar, a tablespoon on cornstarch, and a dash of frambroise, a raspberry liquor. This was inspired by the mixed berry pie filling my mother makes. This was enough to fill three of these tiny glass dishes. Again I cut rounds of puff pastry and laid them on top. To bake them I just followed the suggestion on the puff pastry box, fifteen minutes at four hundred, which seemed to work. The tops didn't even burn.

Still, I was more disappointed with the end result of them. They were way too sweet in my opinion, though Bernie liked them. Next time I won't use so much sugar. The interior was a lot less liquidy, though, probably because of the cornstarch thickening it. I never put cornstarch in my apple pies, the full-sized ones never seem to need it, but maybe a small one like that needs a touch to counter the fluid from the apples and the butter.

In both cases the puff pastry didn't puff as much as I wanted it to. Maybe my expectations are off, but I want high, flaky layers over the filling. I'm not sure if I poked too big holes, or didn't handle the dough correctly and squashed it too much for the layers to separate. I'll have to keep trying.

I love pie. I love puff pastry. I'm thinking of making a sautéed mushroom filling, maybe duxelles with marsala, and using it to fill puff pastry. I think that would be delicious.


( 2 comments — Leave a comment )
Jan. 13th, 2014 07:39 am (UTC)
I rewatched the "Remedial Chaos Theory" episode of Community last night (possibly my favorite episode) and all I can think of is stoned Britta exclaiming "oh my god, they taste like regular sized pies!"
Jan. 15th, 2014 05:10 am (UTC)
I volunteer to taste-test the mushroom-filled puff pastry things. It's a tough job, but someone's got to do it, and I'm willing to take one for the team.
( 2 comments — Leave a comment )

About Me

My name is Phoebe. I'm Boston area theater professional and English professor focused in writing, acting, directing, and modeling. I'm known for having lots of interests, lots of opinions about those interests, and a very high estimation of the value thereof. This blog is for talking about whatever's on my mind, from my daily life to my activities to musing on any number of abstract topics. Thanks for taking the time to read.

My productions:

Upcoming Productions:

MRS. HAWKING part 2 and 3

at the Watch City Steampunk Festival 2016

presented by The Chameleon's Dish

Vivat Regina
by Phoebe Roberts

at 2PM


Base Instruments
by Phoebe Roberts

at 6PM

Saturday, May 13th 2017
at 274 Moody Street, Waltham, MA

Other Achievements:

"The Tailor at Loring's End" screenplay
Quarter Finalist in the Final Draft Big Break Screenwriting Competition 2013

"Adonis" screenplay
Top Ten Percent in the Bluecat Screenwriting Contest 2015

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