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Pies, Pies, Pies!

Pies, Pies, Pies!

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Pies, Pies, Pies!

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  1. Pies, Pies, Pies! Foods2 ACHS

  2. Pies A pie is a flaky crust filled with either a sweet or savory mixture. • Sweet Pies - contain fruit, custard, or cream • Examples: Apple, Derby, Chocolate • Savory Pies - Meat or a custard and a vegetable mixture (main dish) • Examples:Quiche and Chicken Pot Pie)

  3. Savory Pies

  4. Shepherds Pie Video Clip 5:20

  5. Crust = flour, fat, salt and water • Two Crusts • Trim bottom crust even with the edge of the pan • Fill it with a sweet or savory mixture • Add top crust • Trim it so that 1/2 inch extends over the edge of the pan • Moisten the bottom pie crust under the bottom edge of the pastry • Tuck the top crust under the bottom edge of the pastry and gently push layers together • Add decorative edge of choosing

  6. Pie Crust 1:36

  7. Crust • One Crust • Trim bottom and only crust leaving a 1/2 inch overhang • Turn the overhang under to form a double thickness along the pan rim • Flute the edge or make a forked edge

  8. Pie Baking Tips! • Some recipes call for a baked pie shell. The filling is added later. If you bake the pie shell before filling it, pierce the bottom with a form about every 1 inch to prevent the crust from bubbling up while baking.

  9. Pie Baking Tips! • Two Crusted Pie - Make several small slits in the top crust to allow steam to escape

  10. Pie Baking Tips! • One-crust pies can also be made with crumbs of graham crackers or gingersnaps with melted butter or margarine • These are usually used with unbaked fillings.

  11. Meringues

  12. M E R I N G U E • A foam made of beaten egg whites and sugar, used for desserts.

  13. Beating Egg Whites • Egg whites can go through five stages when beaten depending upon the end result needed. Do NOT stop the mixer in between any of them; keep going until you reach your final stage because beaten egg whites deflate when they sit. Beaten egg whites or meringue are usually folded into other ingredients. • Sugar is often added and it is then called a meringue

  14. Do not overbeat the egg whites; if they are beaten too stiff, there is no more stretch left for them to rise when baked -- some or will pop during the whipping stage and will collapse.  • Do not underbeat the egg whites. If not beaten enough, they can't hold the amount of air necessary for a lift.  Both result in a flat recipe, such as a cake.

  15. 1 2 Raw Frothy/Foamy 3 Soft Peak

  16. 4 Stiff Peak 5 Firm Peak

  17. Note! The tiniest bit of fat or egg yolk will wreck a meringue, as fat interferes with the formation of good foam.

  18. Lattice Top Pies

  19. Egg Wash • Egg yolk or egg white mixed with a small amount of water or milk. It's brushed over breads, pastry and other baked goods before baking to give them color and gloss.

  20. Pie Scramble

  21. K I P U P M N

  22. C O C T O U N D R A U T S C

  23. P A E L P

  24. H E A C P

  25. R E W Y R A B T R S

  26. L M U P

  27. A N A N A B M E R C A

  28. T R U B E T T O S C C H

  29. N E M O L G R E N E U M I

  30. L O C T A H O E C

  31. R E H C R Y

  32. B Y R D E