Baking Question

Discussion in 'Off Topic Chat' started by Corry, Jan 9, 2005.

  1. Corry

    Corry Flirtacious and Bodacious Supporting Member

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    Oookay...maybe this is a stupid question, but I didn't find anything in a google search. I'm making an apple pie..homemade crust, but canned filling. So..with the canned filling, do I put it in the oven for the same amount of time as I would if the filling were homemade? And if anyone has any tips on making this damn crust, I'd be grateful. I remember doing this in foods class in high school, and I SUCKED at it!
     
  2. oriecat

    oriecat work in progress

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    What does the can say?
     
  3. Corry

    Corry Flirtacious and Bodacious Supporting Member

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    Just has the nutritional facts! (I checked that already! :) )
     
  4. ferny

    ferny TPF Noob!

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  5. Corry

    Corry Flirtacious and Bodacious Supporting Member

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    I won't know how they feel til I open the can when I go to make it! But I'll keep it in mind. So if it's soft, then should I put it in for less time?

    I already have a recipe for the crust...I've been told by many...even though I know it's not the healthiest for ya, to use a recipe that uses lard. And it just so happens that I have access to some. So Ima try it! I'm told that it makes the yummiest flakiest crusts! :)

    I do eventually plan to make the entire thing, the filling and all, from scratch, but I just don't have time this week, and I want to make something nice for Erik's (the bf) birthday! So he'll get a partially homemade pie! Thanks for the info Ferny! :)
     
  6. ferny

    ferny TPF Noob!

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    I won't know how they feel til I open the can when I go to make it! But I'll keep it in mind. So if it's soft, then should I put it in for less time?

    You can't really. You'll have to cook it until the crust is done. Any less and it'll be soggy. Any more and it'll burn.
    The filling is easy to make. You could go all simple with just apple, sugar and some cloves.
     
  7. Corry

    Corry Flirtacious and Bodacious Supporting Member

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    Ok...we'll just have to see how it turns out then. Not sure when I'm gonna even have a chance to make it!!!! I hope for Thursday though...maybe. Damn work!
     
  8. ferny

    ferny TPF Noob!

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    If you put it in the oven now it'll be ready by then.
     
  9. Corry

    Corry Flirtacious and Bodacious Supporting Member

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    I haven't made the crust yet silly...dont' have time today. Waaaay too much to do. :(
     
  10. ferny

    ferny TPF Noob!

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    I was just saying...

    You know you can buy pastry ready made don't you? I wouldn't recommend it for taste reasons. Unless you're making puff/flaky or filo pasty. Then buy it!
     
  11. Corry

    Corry Flirtacious and Bodacious Supporting Member

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    I know, but my whole purpose is to learn to make it homemade. Yeah, I know, I'm cheating with the filling, but it's the crust I have problems with, so I want to concentrate on that for now.
     
  12. mrsid99

    mrsid99 TPF Supporters Supporting Member

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    Ferny's correct, ya hafta cook for the crust and the filling goes along for the ride.
    I'm glad to see you're using lard in the crust, it tastes sooooo much better!
    Who wants wimpy arteries anyway? We need these good hard ones!
     

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