One would think that after making 100 (yes, you read that right...ONE HUNDRED!) 5" pies for wedding favors a few weeks ago that I would be SO over pie making. However, after a week of serious cake making, and after still seeing a peck of Ida Reds (which I purchased from an Amish farm back home for $3...the whole bushel was only $7!) still sitting in the corner of my kitchen, I decided to whip up an apple pie to stick in the freezer. The reason I really like pies is probably (other than the crust) there is no measuring....some of this, some of that...whatever I feel like putting in. And somehow it always turns out great. Since I only had enough pie dough for a single crusted pie, I decided to do a crumb topping. WOW...talk about a bad day to start doing a low
carb diet! I had a tiny bite of the piece I cut (so I could take a picture of the inside)...I am a sucker for the crumb topping. To make my crumb topping I used a stick of butter, added flour and brown sugar and mushed it all together, adding more flour until I got a crumbly texture.
Mmmmmm.....
My second quest today was to make a pumpkin roll. I used
this recipe from
Allrecipes.
Ehhh, it was
ok. I chose to do a cream cheese
buttercream instead of the filling, which was my mistake. Another problem that I had with the recipe was the pan size. I chose to use a 12x12 pan, which is larger than what is called for, and I still don't think it is large enough. I had a tough time rolling it without the cake cracking. I have found that the thinner the cake is, the easier it is to roll. I might try it on a 1/2 sheet pan next time, maybe with a different recipe.
One would think that after making 100 (yes, you read that right...ONE HUNDRED!) 5" pies for wedding favors a few weeks ago that I would be SO over pie making. However, after a week of serious cake making, and after still seeing a peck of Ida Reds (which I purchased from an Amish farm back home for $3...the whole bushel was only $7!) still sitting in the corner of my kitchen, I decided to whip up an apple pie to stick in the freezer. The reason I really like pies is probably (other than the crust) there is no measuring....some of this, some of that...whatever I feel like putting in. And somehow it always turns out great. Since I only had enough pie dough for a single crusted pie, I decided to do a crumb topping. WOW...talk about a bad day to start doing a low carb diet! I had a tiny bite of the piece I cut (so I could take a picture of the inside)...I am a sucker for the crumb topping. To make my crumb topping I used a stick of butter, added flour and brown sugar and mushed it all together, adding more flour until I got a crumbly texture. Mmmmmm.....
My second quest today was to make a pumpkin roll. I used this recipe from Allrecipes. Ehhh, it was ok. I chose to do a cream cheese buttercream instead of the filling, which was my mistake. Another problem that I had with the recipe was the pan size. I chose to use a 12x12 pan, which is larger than what is called for, and I still don't think it is large enough. I had a tough time rolling it without the cake cracking. I have found that the thinner the cake is, the easier it is to roll. I might try it on a 1/2 sheet pan next time, maybe with a different recipe.
3 comments:
100 pies! Whoa - good for you! I think the pumpkin roll looks great - but I'm so like you in having to perfect the recipe!
It was so nice meeting you at Laura's, Paige. I still can't get over the beautiful cake you made for Meghan. I'm surprised you don't have a picture of it here--everyone will love seeing it.
Hope to see you soon to learn the fine art of fondant from my new hero!
Rosalie
100 pies! WOW! You must bake some mean pies!
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