"Vox Humana" > wrote in message >.. .
> "N. Thornton" > wrote in message

> If you are making a huge round pie, the problem is that the slices are going
> to be very long and narrow. If each slice is 2 inches wide, the
> circumference of the pie would be 60 inches requiring a pie with a 19 inch
> diameter. A three inch slice would be 14 inches long and require a pie with
> a 28 inch diameter. A 3 x 14 inch piece of pie would be very hard to remove
> from the pan, require a huge serving plate, and would be too large a
> serving. No edible pie pastry will hold together over a 9 or 14 inch
> length, let alone the issue with the filling. Most home ovens are too small
> to hold a 19 or 28 inch diameter pan. So, unless you are a professional
> baker, you wouldn't be able to produce the large pie. I would just make 4,
> 9 inch pies and be done with it. Four pies will be less work, quicker, and
> have fewer problems than one huge pie. The crust will be edible and the
> filling won't have to be the consistency of a gum eraser. On the other
> hand, if you are just trying to set some record or impress someone with a
> size fixation, then the quality of the product is going to be secondary or
> you will have a large pie that disintegrates upon serving.


I just realised how to do it, silly me. I can make an oat starch curd
and pour that into the baked pastry case. That way I dont need a bain
marie, the filling is much quicker and easier to make than an egg
curd, and it will set gently once cold, producing a perfect oat curd.

I havent met anyone else who makes oat curd, but I do and its just
lovely. The setting ingredient is finely powdered oat instead of egg,
used in small enough amount to just give a soft gentle set.

I'd better stop before I drool.


Regards, NT