CNET APPLE PI BAKER FULL
CNET APPLE PI BAKER SERIES

Remove from the freezer while the oven is preheating, then send off to bake confident it will shrink as little as possible. Photo by Mark WeinbergĪfter placing in the pie pan, give the dough time to relax by covering and freezing for half an hour and up to overnight. Instead, roll the dough as little as possible to get to your desired shape, always moving out from the center. Constantly rolling back and forth over the dough with your pin can stretch the gluten strands too much, so that they want to snap back like a rubber band. “What I generally do is try and make sure that I’m not over-rolling the dough,” she shares in this video. Kate shares that one way to minimize it is by focusing on how you roll out your dough. Shrinking pie crust is every baker’s worst nightmare. Tip 2: Preventing crust shrinkage starts with rolling the dough And once you’ve taken your pie out of the oven, make sure to wait for the filling to cool and set before cutting a slice.īaker's tip: For more details on fruit pie thickeners, including suggested measurements, see our Pie Thickener Guide. It's incredibly difficult to overbake a fruit pie, so let it cook for a while rather than taking it out when it's just barely started to bubble - it should be bubbling vigorously. If you don’t see any bubbling coming through the vents or through the top of the lattice, it probably needs to be in there longer.” Kate advises: “When you’re using your thickener, whatever it is, be sure and see the steady bubbling coming through your vents so that you know all of your ingredients in your fruit pie filling have actually cooked. By doing so, they'll prevent a soupy mess from spilling out when you cut your first slice.

CNET APPLE PI BAKER FULL

Ultimately, tapioca, flour, cornstarch, Pie Filling Enhancer, and Instant ClearJel are all great choices, and they each have one thing in common: they need to come to a full boil to ensure they have maximum thickening power. The question of which thickener is best for a fruit pie is a common one for bakers, and it’s one Kate and Mel discuss in this video.

Tip 1: Make sure fruit pies' filling comes to a full boil But there are so many fantastic takeaways throughout the eight videos that we're also sharing some of the best tips we’ve learned from Kate and Mel.

CNET APPLE PI BAKER SERIES

Over the past few months, she’s been sharing her wisdom in weekly installments of our Pie Q&A video series, in which Kate and King Arthur Baking School instructor Mel Wanders chat about a different pie topic each week.įor a full dose of pie knowledge, you can watch all the episodes in the series here. Con.Pie making is a lifetime art - every time you bake a pie, there’s something new to learn or enjoy.Īrt of the Pie author Kate McDermott has devoted her life to pie, compiling decades' worth of knowledge, recipes, and skills.

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Anyway, I hope you can keep up the great work… Love the two apps (Pi Baker & ConnectMeNow.) At this pint I don’t know if I will follow through, as it interferes with my main addiction woodworking. For myself I think I am trying swift for an iPhone app I started on the Pi using python, and Qt/MySQL. While not compatible, they aren’t that dis-similar, and might be a reasonable development model. Still there is no fee for either one, and while not ideal, you could maintain two versions of the code, one in C# and one in swift. It isn’t a bad environment, but maybe the switch to swift will be problematic. You start with XCODE which I have been using as the development IDE for the python stuff I have written for the RASPI.

While that doesn’t handle the windoz side, it seems to be the way Apple is going, and you might be able to distribute through the App Store. Not trying to tell you what to do, in anyway for or manner - you are doing a fine job just by yourself… but you might want to consider Swift… which seems - I am just looking at it myself - to be a kind of python version that runs under Objective C.

Cnet apple pi baker