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Pies
Posted by ChroniclesCapersCanards
on
12:10 AM
In this unit we made apple pies, pumpkin pies, turnover cookies, and pinwheel cookies.
All four variations came from the same pie crust, but the fillings were different.
The apple pie was filled with apples that were sliced and sauteed with cinnamon, sugar, and nutmeg. The filling was placed in the center of the pie crust, rolled out to be a circle, and then it was folded up until only a little apple was exposed and cinnamon sugar was sprinkled on top.
The pumpkin pie was made to look more traditional-- the filling was made with pumpkin puree and it was poured into the center of the pie crust, which was in a miniature pie tin. For decoration, the edge of the pie crust was fluted, a method that involved twisting your fingers on the pie dough in order to create a wavy pattern. These came out nicely, although my fluting could have been more even.
The turnover cookies and pinwheel cookies were alternatives to using pie crust. The turnovers were miniature pop tarts, and were made by rolling a pie crust thin, cutting into circles with a pastry cutter, filling with a garnish, (in this case chocolate chips and peanut butter) brushing the edges with egg wash, and folding them into half circles to look like dumplings. The turnovers, while tiny and time-consuming, were a very good dish in terms of presentation.
The pinwheel cookies were almost like small cinnamon buns. The crust was rolled out into a strip, sprinkled with cinnamon sugar, rolled back into a log, and cut into circles. The process was very simple, but these also made a good presentation piece as they came out golden brown with a swirl of cinnamon sugar in the middle.
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Lilly F.
All four variations came from the same pie crust, but the fillings were different.
The apple pie was filled with apples that were sliced and sauteed with cinnamon, sugar, and nutmeg. The filling was placed in the center of the pie crust, rolled out to be a circle, and then it was folded up until only a little apple was exposed and cinnamon sugar was sprinkled on top.
The pumpkin pie was made to look more traditional-- the filling was made with pumpkin puree and it was poured into the center of the pie crust, which was in a miniature pie tin. For decoration, the edge of the pie crust was fluted, a method that involved twisting your fingers on the pie dough in order to create a wavy pattern. These came out nicely, although my fluting could have been more even.
The turnover cookies and pinwheel cookies were alternatives to using pie crust. The turnovers were miniature pop tarts, and were made by rolling a pie crust thin, cutting into circles with a pastry cutter, filling with a garnish, (in this case chocolate chips and peanut butter) brushing the edges with egg wash, and folding them into half circles to look like dumplings. The turnovers, while tiny and time-consuming, were a very good dish in terms of presentation.
The pinwheel cookies were almost like small cinnamon buns. The crust was rolled out into a strip, sprinkled with cinnamon sugar, rolled back into a log, and cut into circles. The process was very simple, but these also made a good presentation piece as they came out golden brown with a swirl of cinnamon sugar in the middle.
Lilly F.
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