I make a fine apple pie. Excellent, in fact.
Trying to cut down on Wednesday work, is there any way to prepare the
pie filling and refrigerate it for a couple days? I'm thinking along
the lines of pre-cooking or par-cooking the filling so that I can simply
put it in the crust, top, and bake on Wednesday for transport that
evening and the next day.

I suppose I'm looking to do something along the line of a canned filling
without buying Wilderness or whatever other glop is available.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Nov 19, 2:21 pm, the pilgrim > wrote:
> On Mon, 19 Nov 2007 11:16:31 -0600, Melba's Jammin' >
> wrote:
>
> >I make a fine apple pie. Excellent, in fact.
> >Trying to cut down on Wednesday work, is there any way to prepare the
> >pie filling and refrigerate it for a couple days? I'm thinking along
> >the lines of pre-cooking or par-cooking the filling so that I can simply
> >put it in the crust, top, and bake on Wednesday for transport that
> >evening and the next day.
>
> >I suppose I'm looking to do something along the line of a canned filling
> >without buying Wilderness or whatever other glop is available.
> >--
> >-Barb, Mother Superior, HOSSSPoJ
> >Notes about our meals in Tuscany have been posted to
> >http://www.jamlady.eboard.com;10-16-2007
>
> "The page cannot be displayed..."

I don't see why not. Bake the filling ahead, but under-do it a bit,
as it will get cooked more when you add it to the crust.

But wait ....... <thinking> <ouch> Why does it need to be cooked
twice? Why not make the filling and save it, make the crust (raw) and
save it, then at last minute combine and bake?

Or stop at IHOP oin the way there, buy a pie, and remember to remove
the pie from the IHOP box and put it in your own container. (Hey,
before I learned to cook I learned to lie.)

In article
>,
JimL > wrote:

> On Nov 19, 2:21 pm, the pilgrim > wrote:
> > On Mon, 19 Nov 2007 11:16:31 -0600, Melba's Jammin'
> > >
> > wrote:
> >
> > >I make a fine apple pie. Excellent, in fact.
> > >Trying to cut down on Wednesday work, is there any way to prepare the
> > >pie filling and refrigerate it for a couple days? I'm thinking along
> > >the lines of pre-cooking or par-cooking the filling so that I can simply
> > >put it in the crust, top, and bake on Wednesday for transport that
> > >evening and the next day.
> >
> > >I suppose I'm looking to do something along the line of a canned filling
> > >without buying Wilderness or whatever other glop is available.
> > >--
> > >-Barb, Mother Superior, HOSSSPoJ
> > >Notes about our meals in Tuscany have been posted to
> > >http://www.jamlady.eboard.com;10-16-2007
> >
> > "The page cannot be displayed..."
>
> I don't see why not. Bake the filling ahead, but under-do it a bit,
> as it will get cooked more when you add it to the crust.
>
> But wait ....... <thinking> <ouch> Why does it need to be cooked
> twice? Why not make the filling and save it, make the crust (raw) and
> save it, then at last minute combine and bake?
>
> Or stop at IHOP oin the way there, buy a pie, and remember to remove
> the pie from the IHOP box and put it in your own container. (Hey,
> before I learned to cook I learned to lie.)

My thought about not just combining the filling ingredients ahead of
time and letting them sit has to do with the filling becoming too wet.
My recipe (CI, 9/94) says to let the apples sit for no longer than 10-15
minutes before assembling and baking. And I was thinking that
pre-cooking them would somehow change all that.

Filling recipe follows.

What do I know?

{ Exported from MasterCook Mac }

The Best Apple Pie

Recipe By: posted to rec.food.baking by Barb Schaller, 11-19-2007
Serving Size: 1
Preparation Time: 0:00
Categories: Desserts

2 1/2 # Granny Smith apples peeled, quartered,
cored, and cut into 3/8² slices (5-6
cups)
3/4 cup sugar plus 2 teaspoons
for sprinkling on dough top
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1 Pinch salt

Pie Dough for a double crust 8- or 9-inch
pie
2 Tbsp. unsalted butter cut into small
pieces

Toss apples and next 4 ingredients in large bowl; let stand until apples
soften and shrink a bit, no longer than 10 to 15 minutes. (this step is
supposed to keep a gap from forming between the top crust and the
apples. Adjust oven rack to low position and heat oven to 400°. (To
keep the bottom crust crisp, author recommends using a glass pan and
baking the pie near the bottom of the oven at a relatively hot
temperature; this heats the bottom of the pie at a slightly faster rate
than the rest, so it cooks through before the top burns. Roll larger
dough disk on a lightly floured surface into a 12-inch circle, about
1/8² thick. Transfer dough to 9-inch Pyrex pie pan, leaving dough that
overhangs lip of pan in place. Turn apple mixture, including juices,
into shell; scatter butter pieces over apples.

Roll smaller dough disk on a lightly floured surface into a 10-inch
circle. Lay it over top of pie. Trim top and bottom dough edges to 1/4
inch beyond pan lip. Tuck this rim of dough underneath itself that that
folder edge is flush with pan lip. Flute dough in your own fashion, or
press with fork tines to seal. Cut 4 slits at right angles on dough top
to allow steam to escape; sprinkle with remaining sugar.

Set pie on a rimmed baking sheet; bake until light brown, about 30
minutes. Reduce oven temperature to 350 degrees and continue baking
until crust is a rich golden brown and apples can be easily pierced with
a knife, about 30 minutes longer. If pie browns before it bakes
through, cover top with foil and continue baking. Transfer pie to a
wire rack; cool for at least 1 hour before serving.

Pie is best when consumed within a few hours of baking, but can be
stored at room temperature, covered by an inverted bowl, for a day or
two.
‹‹‹‹‹
Notes: Source: Page 8, Cook¹s Illustrated magazine, September/October
1994. Yikes!! I can¹t believe how fine this crust is!! I¹ve made 4
apple pies in the last 4 weeks just to practice the blinkin¹ crust!
Mercy! My pies were made with McIntosh/Wealthy/Sweet Sixteen apples in
varying degrees of combination. Oh, my!
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Mon, 19 Nov 2007 17:47:44 -0600, Melba's Jammin'
> wrote:


>Notes: Source: Page 8, Cook¹s Illustrated magazine, September/October
>1994. Yikes!! I can¹t believe how fine this crust is!! I¹ve made 4
>apple pies in the last 4 weeks just to practice the blinkin¹ crust!
>Mercy! My pies were made with McIntosh/Wealthy/Sweet Sixteen apples in
>varying degrees of combination. Oh, my!


Is that the food processor crust recipe with butter, Crisco & sugar in
among the other ingredients?

Boron

Oh pshaw, on Mon 19 Nov 2007 10:16:31a, Melba's Jammin' meant to say...

> I make a fine apple pie. Excellent, in fact.
> Trying to cut down on Wednesday work, is there any way to prepare the
> pie filling and refrigerate it for a couple days? I'm thinking along
> the lines of pre-cooking or par-cooking the filling so that I can simply
> put it in the crust, top, and bake on Wednesday for transport that
> evening and the next day.
>
> I suppose I'm looking to do something along the line of a canned filling
> without buying Wilderness or whatever other glop is available.

FWIW, I would not pre-cook the filling. I would prepare the apples and
treat them with Fruit Fresh, then seal in a bowl and refrigerate. Combine
all the dry ingredients in a bowl and cover. Just before baking, combine
all ingredients and put in pie shell to bake.

I have done this a couple of times...it works. I think it produces a pie
that seems more like everything was prepared at just the last moment befire
baking.

--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

Oh pshaw, on Mon 19 Nov 2007 10:16:31a, Melba's Jammin' meant to say...

> I make a fine apple pie. Excellent, in fact.
> Trying to cut down on Wednesday work, is there any way to prepare the
> pie filling and refrigerate it for a couple days? I'm thinking along
> the lines of pre-cooking or par-cooking the filling so that I can simply
> put it in the crust, top, and bake on Wednesday for transport that
> evening and the next day.
>
> I suppose I'm looking to do something along the line of a canned filling
> without buying Wilderness or whatever other glop is available.

Might I also suggest adding 1/4 teaspoon of mace and 1/2 teaspoon of ground
coriander to the cinnamon. An almost undefinable taste, but most people
seem to love it.

I baked two apple pies like that yesterday, one for each next door
neighbor. Have had compliments from both.

--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

In article 4>,
Wayne Boatwright > wrote:
> Might I also suggest adding 1/4 teaspoon of mace and 1/2 teaspoon of ground
> coriander to the cinnamon.

You can always suggest anything, Wayne!! LOL.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article 4>,
Wayne Boatwright > wrote:

> Oh pshaw, on Mon 19 Nov 2007 10:16:31a, Melba's Jammin' meant to say...
>
> > I make a fine apple pie. Excellent, in fact.
> > Trying to cut down on Wednesday work, is there any way to prepare the
> > pie filling and refrigerate it for a couple days? I'm thinking along
> > the lines of pre-cooking or par-cooking the filling so that I can simply
> > put it in the crust, top, and bake on Wednesday for transport that
> > evening and the next day.
> >
> > I suppose I'm looking to do something along the line of a canned filling
> > without buying Wilderness or whatever other glop is available.
>
> FWIW, I would not pre-cook the filling. I would prepare the apples and
> treat them with Fruit Fresh, then seal in a bowl and refrigerate. Combine
> all the dry ingredients in a bowl and cover. Just before baking, combine
> all ingredients and put in pie shell to bake.
>
> I have done this a couple of times...it works. I think it produces a pie
> that seems more like everything was prepared at just the last moment befire
> baking.

Yeah, that's looking like the way it will be done. Thanks.
-B
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article >,
Boron Elgar > wrote:

> On Mon, 19 Nov 2007 17:47:44 -0600, Melba's Jammin'
> > wrote:
>
>
> >Notes: Source: Page 8, Cook¹s Illustrated magazine, September/October
> >1994. Yikes!! I can¹t believe how fine this crust is!! I¹ve made 4
> >apple pies in the last 4 weeks just to practice the blinkin¹ crust!
> >Mercy! My pies were made with McIntosh/Wealthy/Sweet Sixteen apples in
> >varying degrees of combination. Oh, my!
>
>
> Is that the food processor crust recipe with butter, Crisco & sugar in
> among the other ingredients?
>
> Boron

Ayup. They've since come up with a different Best apple pie and pie
dough. :-() Gotta sell that magazine, donchaknow!

{Effortlessly Exported from MasterCook Mac }

The Best Pie Dough

Recipe By: Posted to rec.food.baking by Barb Schaller 11-19-2007

For 8- or 9-inch Single Crust
1 1/4 cups all-purpose flour
1/2 tsp. salt
1 Tbsp. sugar
6 Tbsp. chilled unsalted butter cut into 1/4²
pieces
4 Tbsp. chilled all-vegetable shortening (Crisco)
3 Tbsp. ice water (3 to 4)

For 10-inch regular or 9-inch deep dish
single crust:
1 1/2 cups
1/2 tsp. salt
1 Tbsp. sugar
8 Tbsp. chilled unsalted butter cut into 1/4²
pieces
4 Tbsp. chilled all-vegetable shortening (Crisco)
3 Tbsp. ice water (3 to 4)

For 8- or 9-inch Double Crust
2 1/4 cups all-purpose flour
1 tsp. salt
2 Tbsp. sugar
11 Tbsp. chilled unsalted butter cut into 1/4²
pieces
7 Tbsp. chilled all-vegetable shortening (Crisco)
4 Tbsp. ice water (4 to 5)

For 10-inch Double Crust or 9-inch deep
dish double crust
2 1/2 cups all-purpose flour
1 tsp. salt
2 Tbsp. sugar
13 Tbsp. chilled unsalted butter cut into 1/4²
pieces
7 Tbsp. chilled all-vegetable shortening (Crisco)
4 Tbsp. ice water (4 to 5)

Mix flour, salt and sugar in food processor fitted with steel blade.
Scatter butter pieces over flour mixture, tossing to coat butter with a
little of flour. Cut butter into flour with five 1-second pulses. Add
shortening and continue cutting in until flour is pale yellow and
resembles coarse cornmeal with butter bits no larger than small peas,
about four more 1-second pulses. Turn mixture into medium bowl.

Sprinkle 3 tablespoons of ice water over mixture. With blade of rubber
spatula, use folding motion to mix. Press down on dough with broad side
of spatula until dough sticks together, adding up to 1 tablespoon more
ice water if dough will not come together. Shape dough into ball with
your hands, then flatten into 4-inch-wide disc. Dust lightly with
flour, wrap in plastic, and refrigerate for 30 minutes before rolling.

For double crust pies, follow recipe appropriately, divide dough into 2
balls, one slightly larger than the other, before shaping into discs.

‹‹‹‹‹
Notes: Source: Page 8, Cook¹s Illustrated magazine, September/October
1994.
_____



--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Mon, 19 Nov 2007 20:44:14 -0600, Melba's Jammin'
> wrote:

>In article >,
> Boron Elgar > wrote:
>
>> On Mon, 19 Nov 2007 17:47:44 -0600, Melba's Jammin'
>> > wrote:
>>
>>
>> >Notes: Source: Page 8, Cook¹s Illustrated magazine, September/October
>> >1994. Yikes!! I can¹t believe how fine this crust is!! I¹ve made 4
>> >apple pies in the last 4 weeks just to practice the blinkin¹ crust!
>> >Mercy! My pies were made with McIntosh/Wealthy/Sweet Sixteen apples in
>> >varying degrees of combination. Oh, my!
>>
>>
>> Is that the food processor crust recipe with butter, Crisco & sugar in
>> among the other ingredients?
>>
>> Boron
>
>Ayup. They've since come up with a different Best apple pie and pie
>dough. :-() Gotta sell that magazine, donchaknow!
>
>{Effortlessly Exported from MasterCook Mac }
>
>The Best Pie Dough
>
>Recipe By: Posted to rec.food.baking by Barb Schaller 11-19-2007
>
> For 8- or 9-inch Single Crust
>1 1/4 cups all-purpose flour
>1/2 tsp. salt
>1 Tbsp. sugar
>6 Tbsp. chilled unsalted butter cut into 1/4²
> pieces
>4 Tbsp. chilled all-vegetable shortening (Crisco)
>3 Tbsp. ice water (3 to 4)
>
> For 10-inch regular or 9-inch deep dish
> single crust:
>1 1/2 cups
>1/2 tsp. salt
>1 Tbsp. sugar
>8 Tbsp. chilled unsalted butter cut into 1/4²
> pieces
>4 Tbsp. chilled all-vegetable shortening (Crisco)
>3 Tbsp. ice water (3 to 4)
>
> For 8- or 9-inch Double Crust
>2 1/4 cups all-purpose flour
>1 tsp. salt
>2 Tbsp. sugar
>11 Tbsp. chilled unsalted butter cut into 1/4²
> pieces
>7 Tbsp. chilled all-vegetable shortening (Crisco)
>4 Tbsp. ice water (4 to 5)
>
> For 10-inch Double Crust or 9-inch deep
> dish double crust
>2 1/2 cups all-purpose flour
>1 tsp. salt
>2 Tbsp. sugar
>13 Tbsp. chilled unsalted butter cut into 1/4²
> pieces
>7 Tbsp. chilled all-vegetable shortening (Crisco)
>4 Tbsp. ice water (4 to 5)
>
>Mix flour, salt and sugar in food processor fitted with steel blade.
>Scatter butter pieces over flour mixture, tossing to coat butter with a
>little of flour. Cut butter into flour with five 1-second pulses. Add
>shortening and continue cutting in until flour is pale yellow and
>resembles coarse cornmeal with butter bits no larger than small peas,
>about four more 1-second pulses. Turn mixture into medium bowl.
>
>Sprinkle 3 tablespoons of ice water over mixture. With blade of rubber
>spatula, use folding motion to mix. Press down on dough with broad side
>of spatula until dough sticks together, adding up to 1 tablespoon more
>ice water if dough will not come together. Shape dough into ball with
>your hands, then flatten into 4-inch-wide disc. Dust lightly with
>flour, wrap in plastic, and refrigerate for 30 minutes before rolling.
>
>For double crust pies, follow recipe appropriately, divide dough into 2
>balls, one slightly larger than the other, before shaping into discs.
>
> ‹‹‹‹‹
>Notes: Source: Page 8, Cook¹s Illustrated magazine, September/October
>1994.
>_____


I will leave this for all to see, as it is the easiest and best crust
recipe I ever used. In fact, I have to make an extra batch of it for
Thursday, as I do for every Turkeyday, then roll it out, sprinkle it
with sugar & cinnamon, cut it up , bake it & the kids nibble on that
as a memory lane treat. Crust cookies.

Boron

Speaking of good pie crusts, has anyone tried the Cream Cheese Pie Crust
from Rose Levy Berenbaum? I have read it's so good, but am wondering
whether any of our group has tried it.

Thanks for your help.

Doreen

Boron Elgar wrote:

>On Mon, 19 Nov 2007 20:44:14 -0600, Melba's Jammin'
> wrote:
>
>
>
>>In article >,
>>Boron Elgar > wrote:
>>
>>
>>
>>>On Mon, 19 Nov 2007 17:47:44 -0600, Melba's Jammin'
> wrote:
>>>
>>>
>>>
>>>
>>>>Notes: Source: Page 8, Cook¹s Illustrated magazine, September/October
>>>>1994. Yikes!! I can¹t believe how fine this crust is!! I¹ve made 4
>>>>apple pies in the last 4 weeks just to practice the blinkin¹ crust!
>>>>Mercy! My pies were made with McIntosh/Wealthy/Sweet Sixteen apples in
>>>>varying degrees of combination. Oh, my!
>>>>
>>>>
>>>Is that the food processor crust recipe with butter, Crisco & sugar in
>>>among the other ingredients?
>>>
>>>Boron
>>>
>>>
>>Ayup. They've since come up with a different Best apple pie and pie
>>dough. :-() Gotta sell that magazine, donchaknow!
>>
>>{Effortlessly Exported from MasterCook Mac }
>>
>>The Best Pie Dough
>>
>>Recipe By: Posted to rec.food.baking by Barb Schaller 11-19-2007
>>
>> For 8- or 9-inch Single Crust
>>1 1/4 cups all-purpose flour
>>1/2 tsp. salt
>>1 Tbsp. sugar
>>6 Tbsp. chilled unsalted butter cut into 1/4²
>> pieces
>>4 Tbsp. chilled all-vegetable shortening (Crisco)
>>3 Tbsp. ice water (3 to 4)
>>
>> For 10-inch regular or 9-inch deep dish
>> single crust:
>>1 1/2 cups
>>1/2 tsp. salt
>>1 Tbsp. sugar
>>8 Tbsp. chilled unsalted butter cut into 1/4²
>> pieces
>>4 Tbsp. chilled all-vegetable shortening (Crisco)
>>3 Tbsp. ice water (3 to 4)
>>
>> For 8- or 9-inch Double Crust
>>2 1/4 cups all-purpose flour
>>1 tsp. salt
>>2 Tbsp. sugar
>>11 Tbsp. chilled unsalted butter cut into 1/4²
>> pieces
>>7 Tbsp. chilled all-vegetable shortening (Crisco)
>>4 Tbsp. ice water (4 to 5)
>>
>> For 10-inch Double Crust or 9-inch deep
>> dish double crust
>>2 1/2 cups all-purpose flour
>>1 tsp. salt
>>2 Tbsp. sugar
>>13 Tbsp. chilled unsalted butter cut into 1/4²
>> pieces
>>7 Tbsp. chilled all-vegetable shortening (Crisco)
>>4 Tbsp. ice water (4 to 5)
>>
>>Mix flour, salt and sugar in food processor fitted with steel blade.
>>Scatter butter pieces over flour mixture, tossing to coat butter with a
>>little of flour. Cut butter into flour with five 1-second pulses. Add
>>shortening and continue cutting in until flour is pale yellow and
>>resembles coarse cornmeal with butter bits no larger than small peas,
>>about four more 1-second pulses. Turn mixture into medium bowl.
>>
>>Sprinkle 3 tablespoons of ice water over mixture. With blade of rubber
>>spatula, use folding motion to mix. Press down on dough with broad side
>>of spatula until dough sticks together, adding up to 1 tablespoon more
>>ice water if dough will not come together. Shape dough into ball with
>>your hands, then flatten into 4-inch-wide disc. Dust lightly with
>>flour, wrap in plastic, and refrigerate for 30 minutes before rolling.
>>
>>For double crust pies, follow recipe appropriately, divide dough into 2
>>balls, one slightly larger than the other, before shaping into discs.
>>
>> <<<<<
>>Notes: Source: Page 8, Cook¹s Illustrated magazine, September/October
>>1994.
>>_____
>>
>>
>
>
>I will leave this for all to see, as it is the easiest and best crust
>recipe I ever used. In fact, I have to make an extra batch of it for
>Thursday, as I do for every Turkeyday, then roll it out, sprinkle it
>with sugar & cinnamon, cut it up , bake it & the kids nibble on that
>as a memory lane treat. Crust cookies.
>
>Boron
>_______________________________________________
>Rec.food.baking mailing list

>http://www.otherwhen.com/mailman/lis...ec.food.baking
>
>To unsubscribe send a mail to and then reply to the confirmation request.
>
>
>

Melba's Jammin' wrote:

> I make a fine apple pie. Excellent, in fact.
> Trying to cut down on Wednesday work, is there any way to prepare the
> pie filling and refrigerate it for a couple days? I'm thinking along
> the lines of pre-cooking or par-cooking the filling so that I can simply
> put it in the crust, top, and bake on Wednesday for transport that
> evening and the next day.
>
> I suppose I'm looking to do something along the line of a canned filling
> without buying Wilderness or whatever other glop is available.

I just picked up a copy of Cook's Illustrated Holiday
Baking issue last week specifically because of a
recipe and technique for a deep dish apple pie they
featured.

The same technique they use for the deep dish could
be used for your do-ahead filling problem. They
recommend pre-cooking the apple slices and seasonings
in a Dutch oven and drain the excess juice so the
resulting pie won't be soggy. They cooked the apples
over a medium heat for about 15-20 minutes.

I nice touch is their use of two different types
of apples in the filling, one tart, one sweet
for a combination of flavors.

I haven't tried it yet, but did buy two bags of
apples for when the mood strikes. I just need to
pick up a lemon since their recipe uses zest as
well as juice.

Now please share your pie crust recipe!

HTH

Nyssa, who just made a lovely apple coffee cake

In article >, Nyssa > wrote:

> Now please share your pie crust recipe!
>
> HTH
>
> Nyssa, who just made a lovely apple coffee cake

Thanks, Nyssa.
I posted it here, this thread, at 8:44 p.m. last night.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' wrote:

> In article >, Nyssa > wrote:
>
>> Now please share your pie crust recipe!
>>
>> HTH
>>
>> Nyssa, who just made a lovely apple coffee cake
>
> Thanks, Nyssa.
> I posted it here, this thread, at 8:44 p.m. last night.

Thanks, Barb! Found and saved same.

Nyssa, who now needs to do a pie since the
coffee cake is gone