Todays lesson was part II of pies. That is fruit pies and cream pies. I'm not hot on cream pies so I was glad that we got apple pies. Unfortunately, we had to 6x the pie crust recipe, to make 2 homestyle apple pies, and 4 Mrs. Smith pies (industrial canned apple pies) and 1 apple steusel crumble pie. Yeah, lets just say lab took a good 3 1/2 hours. We got out 35 minutes after class was suppose to have ended and I didn't even eat any, cause well...the amount of butter in those crusts scared me.
My friends Danni, Kim, Pierre and Scott (I believe that's his name) made the butterscotch pie above. All the cream pies had to have a prebaked pie shell:
My group made the Mrs Smith pie above, from canned apples - ew.
"HOMESTYLE APPLE PIE"(2 PIE)
3 lbs 14 oz apples
4 Tbs bread flour
1 1/2 C sugar
2 ts cinnamon
milk to brush top crust
2 packets turbinado sugar
This is simple, just mix the flour, sugar and cinnamon together and pour apples into flour mixture and coat apples. Then top apples high in the bottom unbaked pie crust. Spritz edges of bottom crust with water, and top with top pie crust. Cut top pie crust level to table to rid of excess pie crust that are overhanging. Then tuck the top crust edges underneath the bottom crust and flute edges. Brush with milk, top with turbinado sugar and make 3 vertical slits down the middle. Bake 400 degrees F for 20 minutes and 350 degrees for 30-40 minutes. It will be done if the apples are soft when you stab your knife into it.
Now we have 2 versions of the banana cream pie. The one above has the banana slices incorporated into the cream mixture it self while the one below has it on the top. I'm not really sure how they made this actually. I should probably figure that one out. lol.
There was a group that made a keylime pie but they used graham cracker crumbs that had been mixed with rancid cottonseed oil and they didn't notice it until everyone took a bite of it. Yuck! So glad I didn't eat it.