In news:rec.food.cooking, Omelet > posted on Sun, 14
Mar 2010 19:17:38 -0600 the following:

> Mom taught me how to do that, but I'm just not much of a baker. ;-)

I want to be more of a baker. I still want to perfect bread, but most of
the time, when I bake bread, it turns out to be very heavy and not
pleasant at all to eat. I want something that rises a LOT and turns out
very light.

> Interestingly enough, the local grocery store bakers take the lazy
> approach too for the apple pies. <g> See my Thanksgiving 2009 series.

I've made a few homemade pie crusts, but I just wish it wasn't so crumbly
if the raw crust gets too warm. Makes me think I might try rolling out my
next pie crust on waxed paper, then I'll put it in the fridge to chill it
before I lift it into the pie plate. Working with a crust that has warmed
isn't hard. It's getting it into the pie plate without tearing it that's
the hard part.

I swear, the most rewarding pie I ever baked was a pear pie I made using
pears I picked off our own tree, going homemade all the way. The crust,
and the stewed pears. I had just enough cornstarch in the filling to keep
it from running out from between the crusts when cut after a 15-minute
cooling. The glaze formed from the liquid had a perfect thickness that
coated my tongue without feeling sticky and without feeling like a mouth
full of drool. I was so happy with it. Oh, I also put a little
Buttershots liquer into the filling. I'm sure that helped.

Damaeus