http://www.discusscooking.com/forums/ en Sat, 21 Nov 2009 01:32:16 GMT vBulletin 60 http://www.discusscooking.com/forums/images/discook/misc/rss.jpg http://www.discusscooking.com/forums/ http://www.discusscooking.com/forums/f40/secret-ingredient-apple-pie-61308.html Tue, 10 Nov 2009 00:42:36 GMT A friend of mine used to work in the Celestial Seasonings baking plant and gave me an apple pie tip. To give your pie a delicious kick add two tea bags of Celestial Seasonings mandarin orange zest tea. It is sooo good! A friend of mine used to work in the Celestial Seasonings baking plant and gave me an apple pie tip. To give your pie a delicious kick add two tea bags of Celestial Seasonings mandarin orange zest tea. It is sooo good! ]]> pua.melia409 http://www.discusscooking.com/forums/f40/secret-ingredient-apple-pie-61308.html http://www.discusscooking.com/forums/f40/alixs-lemon-pie-61088.html Wed, 28 Oct 2009 00:31:28 GMT Use either a shortbread crust (1 cup butter, 1/2 cup sugar, 2 cups flour) that has been baked a bit (10 minutes or so) or a blind baked pie shell. 1 cup sugar 3 tbsp cornstarch 1 cup BOILING water 1 tbsp butter 2 eggs (separated) 1 lemon (4 tbsp juice, about 2 tsp zest) Mix cornstarch... Use either a shortbread crust (1 cup butter, 1/2 cup sugar, 2 cups flour) that has been baked a bit (10 minutes or so) or a blind baked pie shell.

1 cup sugar
3 tbsp cornstarch
1 cup BOILING water
1 tbsp butter
2 eggs (separated)
1 lemon (4 tbsp juice, about 2 tsp zest)

Mix cornstarch and sugar, pour in the boiling water. Beat the egg yolks together in a pot and slowly pour in the hot sugar water mixture. (Beat FAST so the eggs don't cook) Cook this on medium heat til thick. Add lemon juice and butter at the end and pour into pie shell.

Make meringue (add 1 tbsp of sugar to the egg whites and beat til stiff) and put on top of pie. Brown under broiler for a couple of minutes til meringue is golden.

Alix's notes: I add a LOT more zest to this recipe. I like it very lemony. You can add some more lemon juice but be careful not to put too much in or your pie will be too runny. Also, I prefer the shortbread base myself, but thats just me. Most folks like the pie shell better. If you do the shortbread base the recipe above is enough for two pies. Make sure to press the crumbs up the sides of the pie plate before baking. ]]> Alix http://www.discusscooking.com/forums/f40/alixs-lemon-pie-61088.html http://www.discusscooking.com/forums/f40/frozen-chicken-pot-pie-thaw-first-or-cook-frozen-61080.html Tue, 27 Oct 2009 18:22:53 GMT I've seen conflicting advice about this at various internet links. If someone who is actually experienced in this can answer fairly definitively, that would be great.

I bought this HUGE uncooked, unfrozen chicken pot pie at Costco. It has a bottom pastry crust and wide pastry lattice strips on top.

I froze it uncooked.

I figure the simplest thing would be to thaw it in the refrig for a couple of days, then cook according to directions. But I wonder if that will screw up the pastry part—like making it soggy or something.

So my question is, should I go that route, OR should I go directly from freezer to oven? If the latter, I suppose I should cook covered for a while, until I think it's thawed, and maybe at a slightly lower temperature than called for. No?

Any advice from a confident source would be appreciated! Thanks. ]]> ChicagoLarry http://www.discusscooking.com/forums/f40/frozen-chicken-pot-pie-thaw-first-or-cook-frozen-61080.html http://www.discusscooking.com/forums/f40/what-apples-for-pie-61009.html Fri, 23 Oct 2009 16:01:20 GMT My family loves pie and I like making them. Apple pie is a regular but choosing which apples to use is a dilemma. Some apples seem better suited for pie than others or more flavorful, but those good pie apples aren't always the best buy at the market.
As an example, a few days ago locally grown and fresh fuji's were 49 cents per lb but most other varieties of apple were over 1.49 per lb. Since a pie calls for about 2lbs of apple this is a noticeable amount of money. I used the fujis and predictably the apple flavor in the pie was flat and the moisture content high.

What apples do you use? Do you buy the cheapest or sale apples even if they aren't really good pie apples and make do? ]]> Janet H http://www.discusscooking.com/forums/f40/what-apples-for-pie-61009.html