Monday, July 12, 2010

Experiment 1, Part 3 - pie assembly

Aaaaaaaand moving on to part 3 - assembling the pie. Now before we get started, my friend Erin was up from Melbourne the night I made this, and came over for dinner, and I forgot to take photos at a couple of points. So you'll just have to use your imagination.

Take the pastry out of the fridge, and cut it in half. I figured I'd make one half slightly bigger than the other, given that it had to cover the base AND the sides of the pie dish, rather than just the top...

Now, roll the pastry out with the rolling pin. And pretend there's photos of the pastry being rolled out, cos I didn't realise until after I put the pastry in the pie dish. Whoops... Anyway, roll the pastry out between sheets of baking paper. And allow me to strongly NOT recommend using Woolies brand baking paper - it's really...waxy...and it doesn't stay in place when you try and roll out the pastry. Aaaaaaaaaaanyway... Roll it out large enough to cover the base and sides of a 25cm pie dish, and place it into the dish. Run a knife around the top of the dish to even out the pastry.

Yes, I had a couple of spots that needed mending with extra pastry. It's only the base. It didn't matter much. Anyway. Then dump the filling into the pastry. And brush the edges with the egg white you saved from part 1 - this is the point where I realised that I STILL don't own a pastry brush. It's okay - I bought one last weekend for $4. Woohoo - no more glazing things with a teaspoon!!

Roll out the other half of the pastry, again between two sheets of baking paper.

Lift the pastry onto the top of the pie dish. I pinched it around the edges, then made the decoration using a heart shaped stencil, because it was pretty much the only thing I had in the cupboard. It kind of looked like a shamrock, I think... Then glaze the top with more egg white. I have to say, glazing a pie with a teaspoon is freaking hard. I'm glad I don't have to do it again any time soon!!

Having just reread the recipe again, it appears I was meant to sprinkle the top with 1 tablespoon of caster sugar. Whoops. Oh well. Next time, I'll make sure to read the recipe properly... But frankly, I don't think it mattered much.

Stick the pie in the oven at 220 degrees for 20 minutes. Then reduce the temperature to 180 degrees, and cook for a further 25 minutes.

As you can see, glazing with a teaspoon doesn't exactly result in an even glaze...

Here's the inside of the pie:

Yuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuum:

Serve on its own, or with cream, or with ice cream! It's delicious whatever you do.
Here endeth experiment 1. Next up, experiment 2 - baking with yeast!
K :) xx

4 comments:

  1. That looks SO YUM. And very professional.

    I think it would also go well with custard. I love custard.

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  2. Custard would probably work too. I just didn't consider it because I have bad childhood boarding school memories associated with custard!! *shudder*

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  3. Mine never look that pretty. Might be something to do with cutting out the middle man and using my fingers to glaze when there's no pastry brush. As long as they're clean it works!

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  4. I bought one of those silicone pastry brushes, because for some reason the thought/feel/look of the hairs on the other ones make me nauseous!

    Fingers or teaspoons bother me far less.

    ReplyDelete

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