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dragonlady7via http://ift.tt/2q6qZyf:girderednerve replied to your post “We had to clean out the chest freezer so it could be moved. (It fits…”
your stories are the best part of my morning dash, tbh. i’m glad your pie came out well! pie-making is so satisfying
LOL I’ll try to keep the angry rants down, or at least entertaining, first thing, but sometimes I just wake up all Fired Up! and I have to write it out.
My queue is almost empty. I’m not really prepared for what will happen if it runs out, lol. Oh well.
Here’s my source material on the pies-for-breakfast thing. From Joy of Cooking’s 1997 edition, the one with the shitty glue binding that falls apart (we just got a new one but it’s the newer edition and they took a bunch of shit out and I bet the binding’s not any better; everyone I know with this book now keeps it in several pieces as the glue signatures let go):
page 869, column two, titled About Covered Fruit Pies, goes like this:
A hundred years ago, when pies were often eaten at breakfast as well as supper, many American housewives baked a dozen or more fruit pies every week. Today many home bakers have never made a covered fruit pie, and for them we give a general orientation. We urge you not to judge your fruit pies against the picture-perfect specimens shown in magazine photographs. Under real home conditions, fruit pies often bubble over during baking, brown unevenly, stick to the pan, and yield somewhat runny slices. And no matter what you do, the undercrust always turns out slightly soft on the side facing the fruit. None of this should deter you. Fruit pies are simple, homey desserts, meant for eating, not display. And they are indeed delicious.
your stories are the best part of my morning dash, tbh. i’m glad your pie came out well! pie-making is so satisfying
LOL I’ll try to keep the angry rants down, or at least entertaining, first thing, but sometimes I just wake up all Fired Up! and I have to write it out.
My queue is almost empty. I’m not really prepared for what will happen if it runs out, lol. Oh well.
Here’s my source material on the pies-for-breakfast thing. From Joy of Cooking’s 1997 edition, the one with the shitty glue binding that falls apart (we just got a new one but it’s the newer edition and they took a bunch of shit out and I bet the binding’s not any better; everyone I know with this book now keeps it in several pieces as the glue signatures let go):
page 869, column two, titled About Covered Fruit Pies, goes like this:
A hundred years ago, when pies were often eaten at breakfast as well as supper, many American housewives baked a dozen or more fruit pies every week. Today many home bakers have never made a covered fruit pie, and for them we give a general orientation. We urge you not to judge your fruit pies against the picture-perfect specimens shown in magazine photographs. Under real home conditions, fruit pies often bubble over during baking, brown unevenly, stick to the pan, and yield somewhat runny slices. And no matter what you do, the undercrust always turns out slightly soft on the side facing the fruit. None of this should deter you. Fruit pies are simple, homey desserts, meant for eating, not display. And they are indeed delicious.
