Daily Happy: Baking Edition
I love pie. I like savory pies and sweet pies. I like baking pie and eating pie. I like saying the word PIE.
Anyway so the perfect apple pie has been a pet endeavor of mine for a while now, complicated perhaps by my lack of doing things exactly the same way twice in the kitchen and my tendency to disregard measuring with cups in favor of saying "that looks good!"
My pies tend to TASTE very good but there's always some other issue, either the crust melts in your mouth once you get it there but good luck with that because it's falling apart all over the place, or my most persistent issue, the soupy middle-- mmm sweet spicy apples bathed in... their own soup.
I'm a little worried about my current creation sticking all over the pie plate because I forgot to flour it before I put the crust in, but the crust behaved beautifully today and should both hold well and taste good, so the big test will be the filling. I cut the apples much much finer than I usually do and I added more flour than I usually do. For once I'm actually worried the middle might be dry, haha! If it's still soupy, I'm going to be very baffled (and obviously, I'll have to eat the evidence, oh darn! This is part of what I love about baking, as opposed to cooking-- often even the mistakes are delicious). I'll edit in the results later, but I just took it out of the oven so no clue yet. EDIT: Not too runny, not too dry, didn't stick to the pan, and didn't fall apart! THIS PIE IS A GOD-PIE, TRANSCENDENT AMONG FRUIT PASTRIES!
I love baking because it's all about mad science. First kitchen chemistry, then body chemistry! Flour plus ingredients X Y Z plus heat equals pie, pie plus stomach chemicals plus other digestive processes equals brain chemicals equals feelings of deep contentment and sugar-induced joy.
Anyway so the perfect apple pie has been a pet endeavor of mine for a while now, complicated perhaps by my lack of doing things exactly the same way twice in the kitchen and my tendency to disregard measuring with cups in favor of saying "that looks good!"
My pies tend to TASTE very good but there's always some other issue, either the crust melts in your mouth once you get it there but good luck with that because it's falling apart all over the place, or my most persistent issue, the soupy middle-- mmm sweet spicy apples bathed in... their own soup.
I'm a little worried about my current creation sticking all over the pie plate because I forgot to flour it before I put the crust in, but the crust behaved beautifully today and should both hold well and taste good, so the big test will be the filling. I cut the apples much much finer than I usually do and I added more flour than I usually do. For once I'm actually worried the middle might be dry, haha! If it's still soupy, I'm going to be very baffled (and obviously, I'll have to eat the evidence, oh darn! This is part of what I love about baking, as opposed to cooking-- often even the mistakes are delicious). I'll edit in the results later, but I just took it out of the oven so no clue yet. EDIT: Not too runny, not too dry, didn't stick to the pan, and didn't fall apart! THIS PIE IS A GOD-PIE, TRANSCENDENT AMONG FRUIT PASTRIES!
I love baking because it's all about mad science. First kitchen chemistry, then body chemistry! Flour plus ingredients X Y Z plus heat equals pie, pie plus stomach chemicals plus other digestive processes equals brain chemicals equals feelings of deep contentment and sugar-induced joy.