"Nexis" > wrote in message news:<eTQbc.70251$1I5.8208@fed1read01>...
> "N. Thornton" > wrote in message
> om...
> > "Vox Humana" > wrote in message
> >.. .
> > > > Baking an open top pie produces a hard top surface. For the next one I
> > > > need a soft moist surface, no crusting. Its a basic question, but how
> > > > do I achieve this?
> > > >
> > > > Its going to be lemon curd pie, lemon juice and peel in pineapple
> > > > juice set with eggs, in a pastry bottm and sides. An its going to be
> > > > irresistible. But how do I prevent that crust?
> > > >
> > > > Pies like this have been taking 1hr 15 mins at 170C, and theyre about
> > > > 1.7" deep.
> > > Blind bake the crust. Make the lemon curd on the range top. Fill the
> > > crust. Refrigerate.
> > ok... thinking this though. I want to get the curd to set, as I intend
> > to cut the pie into 30 servings and be able to handle them. I was
> > going to use enough egg to achieve this, to make the curd set. Now
> > with this much egg, if I make it on the ring it will set in the pan,
> > and I'll be turning lumps into the pie crust.
> >
> > OTOH if I heat it up but dont cook it any further it wont set in the
> > pie case.
> >
> > This is going to be a large pie, not just a lil 9" er, and I guess I'm
> > not seeing how what you suggest would quite work.
> >
> > I'dlove to findly imagine that turning the curd into a hot pie crust
> > would set it, but given that previous pies all took 1hr 15mins at 170C
> > to set them, I think thats very unlikely.
> >
> > I would use a starch set, it works well with lemon curd, but I really
> > dont think thats going to be at all rigid enough for a pie cut into
> > squares and handled.
Hi... I'll middle post this one
> How large of a pie are you intending to bake?
16" x 13" x 1.7"
> What exactly is the recipe?
pineapple juice, eggs, lemon juice and rind, and I think I'll add some
cream cheese too. And perhaps a very very little oat powder. I can go
find the quantities if necessary.
> How much sugar is in the curd?
Just the pineapple juice, no more sugar than that. No sugar in the
pastry.
> What do you consider set? IMO, it's set when
> you can slice a piece of pie and serve it and it is soft enough to enjoy,
> yet firm enough to hold it's shape for the most part. I certainly don't want
> it the texture of jell-o or knox blocks!
Tough question. basically I need the pie to survive cutting into
squares, freezing, thawing and serving. So I think it has to be
significantly firmer than traditional curd, but I'll rein back on the
eggs as far as I dare.
> Curd, like custard, thickens and sets upon cooling, therefore it is not only
> conceivable, it is just factual that it will be pourable/spreadable while
> still hot, and thick enough to hold it's shape when sliced upon cooling,
> provided you make the curd properly. Pour it into the prebaked pie shell(s)
> immediately after cooking, and cool in the crust. Don't refrigerate until it
> reaches room temp if you plan to chill it. A sheet of plastic wrap or waxed
> paper placed over the surface will prevent any skin from forming.
I'm gonna try to cook the curd in the crust just once, because if it
goes well its so much less work/time, and thats an important part of
this project.
I've decided to put overlapping sheets of oiled paper on top to stop
crusting but still enable me to slide a knife in to test it. I'll cook
it as little as I dare. So this isnt exactly going to be curd, but I'm
trying to get as close to it as possible.
If the results are poor I may just go the way everyone else suggests,
and make curd on the ring and pour it into a prebaked crust. I just
would much rather avoid the extra time if I can, so am wiling to
experiment a bit. I know I'll get a lemon pie out of it, what I dont
know is whether I can make the lemon filling soft. It may well just
set solid. Cutting back on the eggs and adding a very little oat
powder should help achieve a softer result.
Thanks for help with this project, NT
PS if theres anything I can easily decorate this with I'm open to
suggestions. I havent really tackled the decoration side yet - I'm
only interested in quick easy and cheap decoration though
Tried
pastry strips in other savoury recipes but they either sank or looked
c--p.
Cheers!