Hi


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.


Thanks, NT

"N. Thornton" > wrote in message
m...
> Hi
>
>
> 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.

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


Thanks, NT

If you're making a lemon curd pie, you don't have to bake the whole thing,
you just pre-bake the crust and put a sheet of plastic wrap on the curd and
it won't form crust.

"N. Thornton" > wrote in message
m...
> Hi
>
>
> 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.
>
>
> Thanks, NT

N. Thornton wrote:

> 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.

Lemon curd can be as firm as you want it. The more you cook it, the more
the eggs set up. Do you have an instant read thermo? Cook it to 190 F
and see what happens. You can cut it with a knife once it cools and sets
up.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"N. Thornton" > wrote in message
om...
> "Vox Humana" > wrote in message
>.. .
> > "N. Thornton" > wrote in message
> > m...
> > > Hi
> > >
> > >
> > > 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.

I think you are making this more difficult that need be. I also don't
understand why someone would choose to make a giant pie with a filling so
viscous that it would hold up to being sliced into 30 pieces rather than
making several pies with a pleasing consistency. While it would be more
work, I would consider making 30 tarts that don't have to be sliced into
portions rather than one industrial size pie.

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

>
> I think you are making this more difficult that need be. I also don't
> understand why someone would choose to make a giant pie with a filling so
> viscous that it would hold up to being sliced into 30 pieces rather than
> making several pies with a pleasing consistency. While it would be more
> work, I would consider making 30 tarts that don't have to be sliced into
> portions rather than one industrial size pie.

Maybe, Vox he is aspiring for the Guinnes book of records for the
biggest unbaked pie<g>.
Roy

"MOM PEAGRAM" > wrote in message >. ..
> If you're making a lemon curd pie, you don't have to bake the whole thing,
> you just pre-bake the crust and put a sheet of plastic wrap on the curd and
> it won't form crust.

Ah, I like that one! But what kind of plastic? I had just ssumed any
plastic would not survive a 170C oven.

Regards, NT

Reg > wrote in message news:<YTnac.45994$ZP3.19625@newssvr16.

> Lemon curd can be as firm as you want it. The more you cook it, the more
> the eggs set up. Do you have an instant read thermo? Cook it to 190 F
> and see what happens. You can cut it with a knife once it cools and sets
> up.

I dont have a thermometer here, though I might be able to find one. It
sounds like a fair bit of extra work, but if thats really what it
takes I may well try it. I'll try to explore more work efficient
options first.

Thanks, NT

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

> > > > 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.

> I think you are making this more difficult that need be.

I'm all ears to an effective method.

> I also don't
> understand why someone would choose to make a giant pie with a filling so
> viscous that it would hold up to being sliced into 30 pieces rather than
> making several pies with a pleasing consistency. While it would be more
> work, I would consider making 30 tarts that don't have to be sliced into
> portions rather than one industrial size pie.

Maing lots of litluns would be way more work and yield a mere fraction
of the final pie volume. Quadrupling ones workload per serving is
clearly not the way to do it.

Regarding the consistency I think a pie that is just about set enough
to cut and handle can be pleasing, without being in any way hard. But
we shall see once I figure it out, I could be wrong.


Thanks, NT

Read my message: If you're making a lemon curd pie, you don't have to bake
the whole thing,

"N. Thornton" > wrote in message
om...
> "MOM PEAGRAM" > wrote in message
>. ..
> > If you're making a lemon curd pie, you don't have to bake the whole
thing,
> > you just pre-bake the crust and put a sheet of plastic wrap on the curd
and
> > it won't form crust.
>
> Ah, I like that one! But what kind of plastic? I had just ssumed any
> plastic would not survive a 170C oven.
>
> Regards, NT

"N. Thornton" > wrote in message
om...
> "Vox Humana" > wrote in message
>.. .
> > "N. Thornton" > wrote in message
> > m...
> > > Hi
> > >
> > >
> > > 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.
>
>

What might work is to add gelatin to the finished hot curd.

"N. Thornton" > wrote in message
m...
> "Vox Humana" > wrote in message
>...
> > "N. Thornton" > wrote in message
> > om...
>
> > I think you are making this more difficult that need be.
>
> I'm all ears to an effective method.
>
> > I also don't
> > understand why someone would choose to make a giant pie with a filling
so
> > viscous that it would hold up to being sliced into 30 pieces rather than
> > making several pies with a pleasing consistency. While it would be more
> > work, I would consider making 30 tarts that don't have to be sliced into
> > portions rather than one industrial size pie.
>
> Maing lots of litluns would be way more work and yield a mere fraction
> of the final pie volume. Quadrupling ones workload per serving is
> clearly not the way to do it.
>
> Regarding the consistency I think a pie that is just about set enough
> to cut and handle can be pleasing, without being in any way hard. But
> we shall see once I figure it out, I could be wrong.
>

You have already been given an effective method. I never bake lemon pies
made with curd. Curd is made on the range top and poured into a baked pie
shell, then refrigerated. You can only make curd so viscous. Heating it
beyond about 180 will scramble the eggs. You have a window between about
160F and 180F. Above or below that you will have problems. You need to get
a thermometer. The suggestion about the plastic wrap involved putting it on
the curd before refrigerating it. Again, the pie doesn't go into the oven,
with or without plastic. The plastic helps prevent a skin from forming on
the curd. Personally, I think that the rough surface left when you pull off
the plastic ruins the appearance of the filling, so you have to balance the
absence of a surface skin with the aftermath of pulling off the plastic
film.

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.

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

> > > I think you are making this more difficult that need be.
> >
> > I'm all ears to an effective method.
> >
> > > I also don't
> > > understand why someone would choose to make a giant pie with a filling
> so
> > > viscous that it would hold up to being sliced into 30 pieces rather than
> > > making several pies with a pleasing consistency. While it would be more
> > > work, I would consider making 30 tarts that don't have to be sliced into
> > > portions rather than one industrial size pie.
> >
> > Maing lots of litluns would be way more work and yield a mere fraction
> > of the final pie volume. Quadrupling ones workload per serving is
> > clearly not the way to do it.
> >
> > Regarding the consistency I think a pie that is just about set enough
> > to cut and handle can be pleasing, without being in any way hard. But
> > we shall see once I figure it out, I could be wrong.


> You have already been given an effective method. I never bake lemon pies
> made with curd. Curd is made on the range top and poured into a baked pie
> shell, then refrigerated. You can only make curd so viscous. Heating it
> beyond about 180 will scramble the eggs. You have a window between about
> 160F and 180F. Above or below that you will have problems. You need to get
> a thermometer. The suggestion about the plastic wrap involved putting it on
> the curd before refrigerating it. Again, the pie doesn't go into the oven,
> with or without plastic. The plastic helps prevent a skin from forming on
> the curd. Personally, I think that the rough surface left when you pull off
> the plastic ruins the appearance of the filling, so you have to balance the
> absence of a surface skin with the aftermath of pulling off the plastic
> film.
>
> 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 am much amused by the mental picture this conjures up, of enormously
long shards of pie Seriously though, I will be baking a rectangular
pie and cutting into square portions, and freezing the end result.
This will not be fridged. I have the equipment to do this, at least I
have the kit to cook the filling in situ: I cant think of anything I
could do a giant bain marie with. No, I definitely dont have the
equipment for a 3 litre bain marie.

I accept bain marie-ing the curd might possibly be the only way to go,
but not only do I not have the kit, it also does not really fit very
well with my aims here.

Before giving in too easily I am going to try and see if this can
work, ie by filling raw and baking whole. I propose to use a mix of
pineapple juice, fresh lemon juice and peel, eggs, and oats. Perhaps a
tub of cream cheese too would be nice. I'll cut back on the eggs as
far as I dare to get a weak set, maybe 8 eggs in 2.5 litres of mix,
with a little oats to add a bit more of a soft set as well.

I figured out I can cover the pie top with oiled paper to help avoid
crusting, and bake as usual.

Do you think this could work?


Regards, NT

"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

Vox Humana wrote:

> You have already been given an effective method. I never bake lemon pies
> made with curd. Curd is made on the range top and poured into a baked pie
> shell, then refrigerated. You can only make curd so viscous. Heating it
> beyond about 180 will scramble the eggs.

Not true. I've gone well past 180 F many times, measuring carefully. Rose Levy
Berenbaum in "The Pie and Pastry Bible" recommends a final temperature of
185 F. You can even go a few degrees higher than that without damaging
it if you're careful.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" > wrote in message
om...
> Vox Humana wrote:
>
> > You have already been given an effective method. I never bake lemon
pies
> > made with curd. Curd is made on the range top and poured into a baked
pie
> > shell, then refrigerated. You can only make curd so viscous. Heating
it
> > beyond about 180 will scramble the eggs.
>
> Not true. I've gone well past 180 F many times, measuring carefully. Rose
Levy
> Berenbaum in "The Pie and Pastry Bible" recommends a final temperature of
> 185 F. You can even go a few degrees higher than that without damaging
> it if you're careful.
>

Notice the word "about."

"MOM PEAGRAM" wrote:
> Read my message: If you're making a lemon curd pie, you don't have to
bake
> the whole thing,
>
> "N. Thornton" > wrote in message
> om...
> > "MOM PEAGRAM" > wrote in message
> >. ..
> > > If you're making a lemon curd pie, you don't have to bake the whole
> thing,
> > > you just pre-bake the crust and put a sheet of plastic wrap on the
curd
> and
> > > it won't form crust.
> >
> > Ah, I like that one! But what kind of plastic? I had just ssumed any
> > plastic would not survive a 170C oven.
> >
> > Regards, NT

I'm curious. How long did it take the group to figure out that this is a
troll?

"Pennyaline" > wrote in
message ...
> "MOM PEAGRAM" wrote:
> > Read my message: If you're making a lemon curd pie, you don't have to
> bake
> > the whole thing,
> >
> > "N. Thornton" > wrote in message
> > om...
> > > "MOM PEAGRAM" > wrote in message
> > >. ..
> > > > If you're making a lemon curd pie, you don't have to bake the whole
> > thing,
> > > > you just pre-bake the crust and put a sheet of plastic wrap on the
> curd
> > and
> > > > it won't form crust.
> > >
> > > Ah, I like that one! But what kind of plastic? I had just ssumed any
> > > plastic would not survive a 170C oven.
> > >
> > > Regards, NT
>
> I'm curious. How long did it take the group to figure out that this is a
> troll?

I have to admit that I didn't realize until the bitter end.

"Vox Humana" wrote:
>Pennyaline wrote:
> > I'm curious. How long did it take the group to figure out that this is a
> > troll?
>
> I have to admit that I didn't realize until the bitter end.

Nor did I. Shame on us. We still let 'em slip by us, after all these years.

"Pennyaline" > wrote in message >...

> I'm curious. How long did it take the group to figure out that this is a
> troll?

It isnt. I want to make lemon curd pie without all the extra mucking
about with giant double boilers and all that. And I want to make it
with eggs so the protein content is higher. And I want to make it
enormous so that the work input per serving is minimised.

Is that hard to understand?


Regards, NT

N. Thornton wrote:

> "Pennyaline" > wrote in message >...
>
>
>>I'm curious. How long did it take the group to figure out that this is a
>>troll?
>
>
> It isnt. I want to make lemon curd pie without all the extra mucking
> about with giant double boilers and all that. And I want to make it
> with eggs so the protein content is higher. And I want to make it
> enormous so that the work input per serving is minimised.

You can make lemon curd without a double boiler. It's quicker and as
you point out, more convenient... once you get the hang of it. Stir it
constantly over a low flame and watch it closely.

> Is that hard to understand?

Don't take it personally. There's a lot of crazies on usenet.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" > wrote in message
m...
> N. Thornton wrote:
>
> > "Pennyaline" > wrote in
message >...
> >
> >
> >>I'm curious. How long did it take the group to figure out that this is a
> >>troll?
> >
> >
> > It isnt. I want to make lemon curd pie without all the extra mucking
> > about with giant double boilers and all that. And I want to make it
> > with eggs so the protein content is higher. And I want to make it
> > enormous so that the work input per serving is minimised.
>
> You can make lemon curd without a double boiler. It's quicker and as
> you point out, more convenient... once you get the hang of it. Stir it
> constantly over a low flame and watch it closely.
>
> > Is that hard to understand?
>
> Don't take it personally. There's a lot of crazies on usenet.

As far as I'm concerned, Curd is juice, rind, butter, and eggs. Once you
start putting in things like oatmeal and potato starch you don't have curd.

"Vox Humana" > wrote in message >...
> "Reg" > wrote in message
> m...
> > N. Thornton wrote:
> > > "Pennyaline" > wrote in
> message >...

> > >>I'm curious. How long did it take the group to figure out that this is a
> > >>troll?

> > > It isnt. I want to make lemon curd pie without all the extra mucking
> > > about with giant double boilers and all that. And I want to make it
> > > with eggs so the protein content is higher. And I want to make it
> > > enormous so that the work input per serving is minimised.

> > You can make lemon curd without a double boiler. It's quicker and as
> > you point out, more convenient... once you get the hang of it. Stir it
> > constantly over a low flame and watch it closely.

ah, thanks, thats a possibility.


> As far as I'm concerned, Curd is juice, rind, butter, and eggs. Once you
> start putting in things like oatmeal and potato starch you don't have curd.

I was searching for an easier way to do it some while ago, and tried
the oat approach: the result is good, and very close to the
traditional egg version. Perhaps its more curdish than curd

Thanks for all your help - I'm clearer on the possible approaches to
this.


Regards, NT

"N. Thornton" > wrote in message
m...
> Hi
>
>
> 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.
>
>
> Thanks, NT

Pies like this *generally* aren't baked with the custard. Blind bake the
crust and cook the custard separately. On custard pies I have bakes, there's
never been a crust. A skin maybe, but not a crust...it's firmer, but not
hard. Without the exact recipe, it's hard to determine the problem, however.

kimberly

"N. Thornton" > wrote in message
om...
> "Vox Humana" > wrote in message
>.. .
> > "N. Thornton" > wrote in message
> > m...
> > > Hi
> > >
> > >
> > > 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.
>
>
> Thanks, NT

How large of a pie are you intending to bake? What exactly is the recipe?
How much sugar is in the curd? 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!
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.


kimberly

"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!

"N. Thornton" wrote once again:
> 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.

So just how much extra work are you going to do to save yourself extra work,
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.

Save time by sprinkling grated wax crayons over the top of the hot curd
before baking. The heat of the oven will melt them AND the wax will help to
prevent that surface crust from forming.

<it might not taste good, but hey, when one is aiming for *quick, easy and
cheap,* that's what one has to expect>

"N. Thornton" > wrote in message
om...
<SNIP>
> 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!

What about candied lemon peels?

kimberly

"Nexis" > wrote in message news:<dF1cc.70787$1I5.36028@fed1read01>...
> "N. Thornton" > wrote in message
> om...
> <SNIP>
> > 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.


> What about candied lemon peels?


Aha, yes. Or even orange, they can go on after cooking.

Thanks, NT