How to use gelatin on fruit pie?

Question

I feel very stupid for asking this, but I've never worked with gelatin. I know how to work with powder or sheets, if you put it in something like panna cotta. I also know there's an issue with gelatin and temperature.

But I want to put gelatin on top of my banana pie, like the professional ones. So I have the bottom, which is the dough, then the cream and then some slices bananas. I would like some gelatin on those bananas. Should I bake the pie first and afterwards, put some gelatin on it? Or put gelatin on it and bake then?

And does it make a difference here if I use powdered or sheet gelatin?

Asked by Mien

Answer

It makes no difference whether you use sheet or powdered. Just make sure to use the right amount. It should be given on the package, like "this sachet is enough for 500 ml liquid". You can try to use less than indicated for a softer texture, but if you don't use enough, it will stay liquid, so you may need to experiment until you get it right.

You can't bake gelatin. It is a protein and denaturates at 50°C. The proper way is to bake your pie or fruit cake as always, and after it is ready, pour the gelatin containing liquid over the fruits and wait for it to congeal. (I am assuming here that you just want a gelatin glaze over a complete pie. If you want a complete gelatinized filling, everything below applies. Bake a shell, put the fruit in it, then fill it with the liquid).

The liquid itself can be pure water, or water syrup, or, if you used canned fruit, you can catch the liquid from the can and strain it. Then use it, pure or diluted with water. Sugar of food coloring don't interfere with gelatin, use them as you see fit (I think it's popular to color the gelatin on strawberry cakes a light red).

The mixing is very similar to panna cotta. First, bloom your gelatin by putting it into a cup with some water (1-2 tbsp) and leaving it for awhile. It should soak up the water, use it while it still looks moist, before the granules stick to each other. It usually takes around 5 minutes. Meanwhile, warm your liquid on a very low setting. It is best to use a thermometer. Dump the gelatine into the liquid while still on the heat. Stir until dissolved completely, never let it get too warm. When dissolved, remove from the heat and pour immediately.

There aren't many things which interfere with gelatin, but some fruits (or the enzymes in them) do. These tend to be tropical fruits with at least moderate acidity, like papaya, mango, kiwi and pineapple. If you pour gelatine on them when they are raw, it will have trouble setting. Cooking them should help, but I don't know how long or what temperature. If they are canned, it should be OK. Bananas are not a problem, even when raw.

And because you said you want to make it "professional": If you are talking about a thin glaze, gelatin is not your only choice. You can use starch as a thickener, many professional bakeries do so. It eliminates the possibility of getting the right texture of the glaze (which will be rubbery with too much gelatine and half liquid if you don't use enough), and maybe you'll feel more comfortable with it.

Answered by rumtscho

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My butterscotch pie filling curdled?

Question

I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was

1 cup dark brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 cups half-and-half cream -- (used UK double cream)
5 egg yolks , seperated slightly beaten save whites for Meringue
1/4 cup butter , sliced up
2 teaspoons vanilla extract

I followed the instructions (I think correctly).

In saucepan combine brown sugar, cornstarch, and salt. Whisk in half & half. 
Whisk constantly over medium heat till mix is thick and bubbly. 
Cook an additional 2 minutes. Remove from heat. 
Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time.
Add this back into the rest of what is in the pan. 
Bring to a gentle boil. Reduce heat and cook and whisk for an additional 2 minutes.
Remove from heat and whisk in butter and vanilla till well mixed. 
Let cool a bit, whisk and pour into pie shell and set aside.

Just after the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance. I tried just whisking the lot, but it refused to recombine, so I poured off the oil. The remaining substance (with a little oil) whisked fine when reheated slightly, so I added the butter and vanilla and carried on.

The pie came out tasting fine. But after the pies had been topped and cooled, there was a slight layer of oil onto of the set butterscotch, but beneath the meringue. Pouring the oil off the pies gently, got rid of that problem.

This is the first time that I have had such a monumental departure from a recipe I have been following (probably luck so far). But can anyone see anything wrong with either the recipe / instructions or suggest what I have did wrong.

Asked by Andrew Norman

Answer

I would think the likely problem is that you used double cream, so the butterfat content was too high. Half and half cream is more like UK single cream.

Answered by ElendilTheTall

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How do I keep meringue from “weeping”?

Question

Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.

Answer

The easiest way to prevent meringue from weeping is by adding a teaspoon of cornstarch to the recipe, which will absorb the excess moisture that causes it. If you're a bit adventurous, you can also opt to sprinkle some cookie crumbs over your filling so when it weeps, the crumbs will absorb the moisture.

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When is it necessary to put foil over a pie's crust?

Question

In the past, when I have made pumpkin pie, I have never put foil around the edge of the crust of the pie. Yesterday, I baked a pie with someone else, and they insisted that the foil was necessary to prevent the pie crust from burning. I have noticed the a lot of recipes for pies other than pumpkin (frequently covered pies like strawberry-rhubarb) explicitly call for aluminum foil on the crust.

When does a pie crust need to be covered in foil while baking?

Answer

Generally speaking, when the length of the cooking time required to cook the filling correctly is such that the crust would burn if it wasn't covered.

It is usually more necessary when you have blind-baked the crust, but I must say I've cooked a lot of pies in my time and never covered the crust because I'm always careful to par-bake the crust just enough to seal it and no more.

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Apple Pie in a Jar Drink

Question

I was recently out of town for a business trip and heard some people talking about some type of drink that they had at a party called Apple Pie in a Jar. I was curious if anyone else has heard of this and would know how to make it? It sounds interesting especially since I like Apple Pie.

Answer

Sounds like you're talking about this recipe.

Looks like some apple juice, cider, cinnamon,sugar, and some grain alcohol.

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An efficient way to zest key limes?

Question

Due to my affinity for baked goods, I decided to try creating key lime pie filling from scratch. I've done so twice now using two recipes. The first of which calls for key lime zest as a primary ingredient. The second of which does not, though a recommended modification of the recipe, which I followed, does call for it.

Timing the process, it took me about 20-25 minutes to grate 3 tsp. of zest from my key limes using a planar grater/zester and a small ceramic bowl. I would like to significantly speed up this process if I can, but the size and texture of key limes makes them difficult to zest for more than a pinch at a time.

Is there a faster way? I was thinking of doing something crazy with my food processor or investing in a proper zester, though I'm not sure how much this would speed things along. There also seem to be rather expensive products like the Spin Zester out there, but they seem of dubious applicability to this problem.

Answer

It seems to me, that a quality planar grater is the best solution. The Spin Zester is way too expensive for a home kitchen. I can recommend this fine micro plane grater for zesting:

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Minced meat malaise

Question

I've been cooking a Dutch pie lately, and the results are not very regular. Using the exact same ingredients (I'm trying to get the best minced meat, but that's hard), sometimes the minced meat becomes nice and juicy and sometimes it gets dry and chewy.

I've tried putting everything raw into the oven, but the result is a bit too compact for my taste.

I try to sauté the meat for a short period of time and add some brandy to flambé. The meat should get a little crust, but not be done entirely as it'll go into the oven.

With this description, do you think there's anything wrong with the technique? Should I use higher heat but leave the meat less time? Should I skip the flambé? Should I leave the meat on longer (like a bolognese)?

Answer

I think if you're going try to brown mince as mince, it's going to get dry and tough, especially if lean. You could try making it into a patty, browning the outside to get the flavour reactions started, then breaking up with wooden spoon (see Nicholas Klee, 'Don't Sweat the Aubergine' 2005). If you're also cooking onions and other veg like you would for a shepherd's pie, you could cook these separately until browned. Shepherd's pie is often made with left over (and browned) meat from a joint.The key to a good shepherd's pie is slow cooking for at least an hour.

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Is there an alternative to cornstarch

Question

I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could taste a bit of the cornstarch when I was eating the pies. I would just use less of it but I am afraid of making my pies to runny without the cornstarch.

Is there an alternative to cornstarch to thicken the pie filling or should I just use less and hope I still use enough?

Answer

There are several alternatives, but the most common I know of are tapioca flour and arrowroot powder/flour.

That said, most cornstarch substitutes aren't appropriate for pies, because they break down under high heat. The only substitutes for corn starch that I'd use in a pie are potato starch and tapioca. Tapioca powder can be hard to find in some areas though; I usually get it at Asian grocery stores.

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Can I partially bake a pie?

Question

I am planning on making a pie for my dad for father's day. I know when you buy most pies at the grocery store, you have to pop it in the oven for a few minutes to heat it up. Is it possible to do a similar thing with a homemade pie - bake the whole pie (not just the crust) most of the way one day, and then finish it off the next? I don't want to fully bake it and then heat it in the oven because I am afraid it will burn or overbake, but I also don't want to underbake it and have it go bad.

Answer

I'd avoid the whole reheating issue altogether and simply keep the uncooked pie in the fridge, covered in plastic wrap, then bake it as normal when ready. The only issue you might have is if your filling is very runny, in which case you could par-bake it a little before filling to help it 'seal'.

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At what temperature should one bake a coconut crust for a Hershey Bar Pie?

Question

Today I plan to bake a hershey bar pie.

I have done this in the past but never really get the crust to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since all the other aspects of making the crust have been followed.

What is or are the recommended temperatures for doing this?

Answer

My friend makes coconut crusts all the time and she bakes them at 350 degrees. But AllRecipes.com bakes their crust at 325 degrees for 15 minutes.

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Apple Pie — Peel or not

Question

Is it OK to leave the skin on the apples when making an apple pie? With most of the nutrition in the skin this seems like a good idea. I wonder if there will be chewy strings of peel or if they will cook tender.

Answer

Depends on the apple. Apples with softer skins will bake to a more even consistancy, but apples with tough skin (the 'shiny' kinds like mackintosh or red delicious) tend to get caught in your teeth and throat, and are generally a pain to eat.

If you do make a pie with the skins on, use smaller pieces of apple or slice around the apples to create shorter pieces of peel. These are easier to eat and don't get caught in your mouth as much.

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“Pie” vs “Tart”?

Question

I've been told that there are some differences between a "pie" and a "tart". What's the difference, and when do I call it a pie, and when do I call it a tart?

Sorry for my English!

Answer

Generally speaking, a pie refers to a pastry covered with a lid, like a typical apple pie. A tart is open topped, like a quiche, or a French tartes aux pommes.

However, there are exceptions to this: many pies will be open topped too. Usually this is a matter of depth: the deeper it is, the more likely it is to be called a pie rather than a tart.

Regional variations also apply.

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How to make an apple pie like KFC/McDonalds?

Question

I'm trying to figure out to make an apple pie like KFC/McDonalds, something crispy and delicious, such as one of these:

(above - McDonald's Apple Pie)

(above - KFC Apple Pie)

I do not want the consistency of a typical homemade or store-bought apple pie, such as the one below:

What is the difference between the first two pies and the last? What do I need to know in order to make the crisp, gooey pies in the first two photos?

Answer

McDonald's' et al pies are essentially fried pies, a feature of Southern US cooking, adapted for cooking in fast food facilities. A Google search for 'fried apple pie recipes' turns up plenty of results. Try this:

http://southernfood.about.com/od/apples/r/bl90416c.htm

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Prevent the dough from “oxidizing”?

Question

I was practicing and trying to make an apple pie depending on this source: http://allrecipes.com/howto/perfect-pie-crusts/detail.aspx

In the Liquid section, it's said: "A little bit of acid--vinegar or lemon juice--helps tenderize the dough and prevents it from oxidizing."

What's "Oxidizing"? First time I read/hear this term in cooking?

Please help me learn, I'm still a beginner! Thanks in advance

Answer

I'm not a chemist so I'll let wikipedia do it for me: http://en.wikipedia.org/wiki/Oxidation

As far as it's culinary effects in crusts- I have seen unreliable reference to the flour oxidizing and developing a off color.

I have never seen this personally and I am skeptical of it. Pie crusts can be made just fine without vinegar. Vinegar does significantly tenderize the crust as well as add an interesting flavor.

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