18 dcembre 2015

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TAGS:  PIE   BAKING BIBLE       LABELS: Alpha Bakers 

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14 Commentaires

Mendy   2017-01-08

I used fresh blackberries (and frozen blueberries) and still had a bit of soupiness. Admittedly, the next day it had congealed a great deal. There must be an easy solution to this we are not thinking of... That last picture ala mode looks great!

Kimberlie 2017-01-08

Maybe the problem starts at the fruit itself. Could it be possible that the blackberry crops were given too much water ? Seems to be a trend these days.

Catherine   2017-01-08

It sounds like Sophie's Choice - to save the filling or the crust! What drama in your kitchen and the heroics of your husband! At least you had some willing eaters.

Kimberlie 2017-01-08

It's important to make the most out of the drama. Straws and children help alot.

evilcakelady   2017-01-08

oh my! i can't believe you made two pies! and like everyone else, the thought of your husband sucking out the juice with a straw is priceless. it's moments like that that i think, "well, this will be a good story for the blog." a picture would have been awesome :) speaking of pictures, the one pie slice you did choose to shoot came out so pretty.

Kimberlie 2017-01-08

Hi Jen, Rick with the straw was a moment that went by me.

Jenn   2017-01-08

Kim, your husband is so supportive and creative to take out the straw. I bet the juice taste yummy! You are so good to make this twice. It must be something to do with the frozen berries since almost everyone has this issue (except Marie). The piece that was photographed looks delicious.

Kimberlie 2017-01-08

Hi Jenn, I too suspect it had something to do with the frozen berries, though Rose said (see her post below) that "it's true that frozen berries give off more of their liquid when thawed, [but] baking is equivalent to thawing, i.e. my experience indicates that once baked frozen and fresh berries release the same amount of liquid." Marie said she thawed her berries before baking them. Thanks for your response Jenn

Diane   2017-01-08

Bonjour Kim, The pie looks very good! And the same comment as Glori, the holes in the top crust are perfect for a straw. Ne lache pas!

Kimberlie 2017-01-08

Hi Diane, thanks for your response! Trust me, I won't give up. I rarely do.

Glori   2017-01-08

What a great post. Crust, filling, what to save? The holes in the top crust are perfect for a straw. Really impressed you tried another pie though.

Kimberlie 2017-01-08

Thanks for your unending support. You had great success. Congrats!

Rose Levy Beranbaum   2017-01-08

In all honesty, i have not made this pie with frozen berries though i have made 100% blackberry pie with frozen berries and found no difference. and i use frozen cherries all the time. my reasoning is that even though it's true that frozen berries give off more of their liquid when thawed, baking is equivalent to thawing, i.e. my experience indicates that once baked frozen and fresh berries release the same amount of liquid. i think the greater problem is the thickening of the cornstarch. i do thaw the cherries first. i'm wondering if it wouldn't be safer to thaw the berries and thicken the juices with the cornstarch and THEN fold it into the berries. otherwise it's surely necessary to bake the pie much longer. the only way the juices would get under the crust is if there were gaps in the crust--at least i think that's the case. it almost sounds like it escaped through the sides and worked its way down. maybe all this goes to prove that fruit is not always the same, either in sweetness or in water content and not 100% controllable like cakes. and just maybe that's part of the charm. i'll be making peach pie with frozen peaches this week and yes i plan to thaw them. i have done this before but stay tuned!

Kimberlie 2017-01-08

Rose, it seems to be a hit and miss with the frozen blackberries. Marie used them too and her pie looks perfect. I've noticed that many fruits come to market with too much water in them, so that the fruit will taste juicy, but has little flavour. Having my own vegetable garden, I know that when I water my tomatoes too much, this is what happens. So rather than letting the fruits get juicy on the vine, farmers over water their fruit crop, which gives the impression of vine ripened juicy fruit, but in the end, it just has too much water. I'm thinking out loud here. And about the juice getting under the crust, I probably didn't seal the edges well enough. I'm sure of it now that I think about it. Thanks for taking the time to read my post. It's great!

faithy   2017-01-08

I had the same issue too! I had soupy pie too..but after overnight, the pie dried up. I think the frozen berries...maybe has more liquid.. I added 10g more of cornflour but still soupy. I laughed when you said your husband used a straw drink the extra juices! :D BTW, your crust is the most perfect I've ever seen! Like you rolled your crust to perfection! SOO SMOOTH!

Rosa Maggie   2017-01-08

Oppss I meant to say that your pie looks nice.

Rosa Maggie   2017-01-08

I think we almost all of us had the same problem too much juice what I think is that we should have just drained out the juice out of the fruits before we put it in the pie and closed it up but your hair looks nice Kim and you're right.

Kimberlie 2017-01-08

As long as my hair looks good, nothing else matters!

Vicki   2017-01-08

Your husband is a gem! Have a look at Raymond's pie. He thawed the berries and drained them first but looks like they were still juicy when added to the pie shell in the photo. His pie turned out perfectly.

Kimberlie 2017-01-08

My husband is a gem! We both laughed heartily at the straw routine.

inthekitchen   2017-01-08

Seems that a lot of us had the same problem with the "too much juice in the filling" dilemma. I certainly did :/ I used mostly frozen berries too, and didn't defrost, thinking that defrosting would lead to more juice. I ended up pouring my excess juice out and making a cocktail with it...yum! Your straw method sounds hilarious though...hope hubby didn't get a tummy ache! http://bakedtoorder.blogspot.com/2015/01/roses-alpha-bakers-black-blueberry-pie.html

Kimberlie 2017-01-08

If I only had the presence of mind to save the juice for a cocktail, because I really needed one throughout this process.

Monica Caretto   2017-01-08

Kim.. we seem to had the same issue (and as I read the other's post, we were not the only ones with soupy pies)... Rose mention I should have cooked it more as well, but frankly by the time I took it out of the oven, all sign were there that my liquid was just fine - sadly it was not. And like you I had the same convo - save the crust? save the filling? Obviously, I saved the crust. :) However, I do have to give you high fives for your creativity of having your husband suck the juice out of the pie with a straw - that is PRICELESS! You should have taken that picture. LOL Like you I'm going to do this again, not so soon, my ego is still bruise up and I have to make sure its all nice and comfy going into the Panettone round - because THAT one has all types of places that could totally go wrong on me.

Kimberlie 2017-01-08

Monica, your response to my post was very validating. I appreciate it. There is something about the frozen blackberry I think. I'm sure the discussion will be fast and furious.

Patricia Reitz   2017-01-08

Oh no... I'm making my frozen fruit pie tonight and now I'm having second thoughts. I really appreciate your post - time for me to start thinking about how to proceed. Oh boy. PS - had to laugh at your thoughts of whether to save the filling, or the crust, or the filling, or the crust. LOL. I've had that conversation with myself.

Kimberlie 2017-01-08

I have confidence that you will make this work.

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