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A skillet pie won the pie contest

peteshlagor's picture

at the Farmer's Market yesterday.


Never seen one of these before.  How, what, why do these work?  What makes them better?


 


 

Gretchen's picture

(post #64795, reply #1 of 11)

Do you mean something like a tarte tatin?  DEEElicious.

Gretchen

 


Edited 8/4/2008 10:48 am ET by Gretchen

Gretchen
peteshlagor's picture

(post #64795, reply #2 of 11)

I've never heard of that, either.  Guess I'm too Polish?


This looked like a regular, whole pie.  Crust on top and bottom.  But it was in this black skillet.  I did notice that I thought the peach filling was a bit on the short side.


 


 

Gretchen's picture

(post #64795, reply #3 of 11)

Oh, in that case they just used the skillet as the pie pan, I'd guess.  It would be good for holding the heat and getting the bottom crust good and brown.

Gretchen

Gretchen
Astrid's picture

(post #64795, reply #4 of 11)

Fresh fruits usually give out quite a bit of juices during cooking, reducing the mass of fruit. Mixing with sugar and flour before putting the fruit in the pie pan will help thicken the filling. Making a generous heap of fruit above the top level of the pan, and then covering it with a top crust loosely will give you a fuller pie. Or go without the top crust, to show off the fruit, and add a mix of flour, butter, seasonings to make a crumble top crust.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
peteshlagor's picture

(post #64795, reply #5 of 11)

What about pre cooking the filling?  Does that help control the shrinkage?


 

MadMom's picture

(post #64795, reply #6 of 11)

I often do that, because I hate to see a big air gap between the top crust and the filling.



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peteshlagor's picture

(post #64795, reply #7 of 11)

Thank you from an eager beginner.


 

Gretchen's picture

(post #64795, reply #8 of 11)

I think it makes a different kind of pie--I like it cooked in the crust better--but always blind bake the crust.

Gretchen

Gretchen
peteshlagor's picture

(post #64795, reply #9 of 11)

Do you mean you bake the crust by itself for a bit before adding the fillings?  How do you handle the top crust and it's seal with the bottom?  How much is a "bit?"


 

Gretchen's picture

(post #64795, reply #10 of 11)

Oh, dang, that's right. Tracy pointed that out to me when I last said that.


I still might be caught just putting the crust over the filling (and blind baked crust), and not sealing it. But I don't (obviously) make a lot of double crust pies, preferring cobbler style.


Gretchen
Gretchen
Astrid's picture

(post #64795, reply #11 of 11)

Absolutely.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson