Thursday, November 22, 2007

Rrrrrg stinkin pie

I had noooooo pie plans. None. I am not a dessert maker in general, and tend to shy away from baking or anything that takes too much precision. But, my mom handed over about 6 pounds of apples and some refrigerated pie dough made by a chef for an event at her school that fell through.

I have been wrestling with the pie. Rolling it out between two sheets of parchment paper was a dream. I mastered this clockwise 1/4 movement that my cookbook recommends. Then, just as I tried to wrap it around the rolling pin, Z, the 3 year old, senses the horrible timing and comes in to "help mommy" by grabbing the pin. Well, the dough fell apart, and as annoyed as I would like to be at Zach, I think some of it had to do with it being at least 10 degrees warmer in my kitchen in South Florida with the windows open than it is in most kitchens. So, I am chilling my rolled out dough before trying the transfer. Wish me luck!

Now to go tell Coach Stu to corral Z...


Heather said...

A few weeks ago I was making a pie for Home Ec 101. I was cussing a blue streak at the crust. Of course, we were having a heat/humidity wave (what in the Lowcountry of SC? No way!). If you are observant you'll notice there is only now a picture of the pie. The first one tasted fine, but the lattice was so oogly there was no way on God's green earth that I was going to show it. The next day I broke down and bought a marble slab. I keep that bad boy in my freezer and now pie crusts? I laugh at them, it's slam bam and done. No more cursing or dreading the task.

Hilary said...

Oooh, a cold marble slab. What a great idea!