Here are the results of the pie baking.

http://www.flickr.com/photos/25648800@N04/

I sliced the apricots, tossed in the wild Maine blueberries
(previously frozen, sigh) and added in fresh blackberries. This was to
be a deep-dish 10" pie.

To this I added a few handfuls of sugar, about a third of a cup of
flour, a bit of allspice, some freshly grated nutmeg and the juice of
half a lime. Mixed well and tipped it into the crust. Dotted it all
with butter, belatedly.

My only regret is the top crust, but I don't think that will keep
anyone from eating the pie.

You can also see the results of yesterday's bread baking - two loaves
of the 4 made are in one of the photo sets.

Boron

"Boron Elgar" > wrote in message
...
> Here are the results of the pie baking.
>
> http://www.flickr.com/photos/25648800@N04/
>
> I sliced the apricots, tossed in the wild Maine blueberries
> (previously frozen, sigh) and added in fresh blackberries. This was to
> be a deep-dish 10" pie.
>
> To this I added a few handfuls of sugar, about a third of a cup of
> flour, a bit of allspice, some freshly grated nutmeg and the juice of
> half a lime. Mixed well and tipped it into the crust. Dotted it all
> with butter, belatedly.
>
> My only regret is the top crust, but I don't think that will keep
> anyone from eating the pie.

It looks great to me.

"Boron Elgar" > wrote in message
...
> Here are the results of the pie baking.
>
> http://www.flickr.com/photos/25648800@N04/
>

Looks great to me!
I just popped a rustic blackberrie tart in the oven. Yum.


> I sliced the apricots, tossed in the wild Maine blueberries
> (previously frozen, sigh) and added in fresh blackberries. This was to
> be a deep-dish 10" pie.
>
> To this I added a few handfuls of sugar, about a third of a cup of
> flour, a bit of allspice, some freshly grated nutmeg and the juice of
> half a lime. Mixed well and tipped it into the crust. Dotted it all
> with butter, belatedly.
>
> My only regret is the top crust, but I don't think that will keep
> anyone from eating the pie.
>
> You can also see the results of yesterday's bread baking - two loaves
> of the 4 made are in one of the photo sets.
>
> Boron

Boron Elgar > wrote in message
...
> Here are the results of the pie baking.
>
> http://www.flickr.com/photos/25648800@N04/

[major snippage of detailed prose]

Dang! Looks very good!

How'd the humidity play with tossing the pie crust?

The Ranger

On Sun, 15 Jun 2008 12:01:49 -0700, "The Ranger"
> wrote:

>Boron Elgar > wrote in message
.. .
>> Here are the results of the pie baking.
>>
>> http://www.flickr.com/photos/25648800@N04/
>
>[major snippage of detailed prose]
>
>Dang! Looks very good!
>
>How'd the humidity play with tossing the pie crust?
>
>The Ranger
>
I kept the butter and Crisco in the freezer until just before I mixed
the crust in the food processor. I then divided it in half, flattened
it and refrigerated it for half an hour. Rolled it out really, really
fast and used a thin stainless peel to lift it into the pie plate. I
don't think I'd have gotten it off the silicone mat otherwise.

Boron

On Sun, 15 Jun 2008 15:51:58 -0400, Boron Elgar
> wrote:

> I
>don't think I'd have gotten it off the silicone mat otherwise.

Dusted flour parchment paper is the only way to go when rolling out
pastry in the summer humidity. Easy to pick it up after rolling and
chill in the freezer for handling.

"Boron Elgar" wrote in message
> Here are the results of the pie baking.
>
> http://www.flickr.com/photos/25648800@N04/
>
> I sliced the apricots, tossed in the wild Maine blueberries
> (previously frozen, sigh) and added in fresh blackberries. This was to
> be a deep-dish 10" pie.
>
Looks good, can you remember what temperature and time were? BTW nice pics,
what camera - I need to upgrade mine. TIA

Bertie

On Sun, 15 Jun 2008 16:25:38 -0400, Billy <Hereiam@hotmaildotcom>
wrote:

>On Sun, 15 Jun 2008 15:51:58 -0400, Boron Elgar
> wrote:
>
>> I
>>don't think I'd have gotten it off the silicone mat otherwise.
>
>Dusted flour parchment paper is the only way to go when rolling out
>pastry in the summer humidity. Easy to pick it up after rolling and
>chill in the freezer for handling.

I have never tried that. I certainly have a lot of parchment, as I use
it when baking bread. Peels right off, I gather.

Thanks for the tip.

Boron

On Sun, 15 Jun 2008 22:50:20 +0100, "Bertie Doe"
> wrote:

>
>"Boron Elgar" wrote in message
>> Here are the results of the pie baking.
>>
>> http://www.flickr.com/photos/25648800@N04/
>>
>> I sliced the apricots, tossed in the wild Maine blueberries
>> (previously frozen, sigh) and added in fresh blackberries. This was to
>> be a deep-dish 10" pie.
>>
>Looks good, can you remember what temperature and time were? BTW nice pics,
>what camera - I need to upgrade mine. TIA
>
>Bertie
>

400 degrees F. It cooked a little over 45 minutes. Convection (fan)
oven.

When I bake fruit pies, I often take strips of aluminum foil, spray or
rub them with cooking oil and cover the edges of the crust. I remove
the foil the last 15-20 minutes of the bake. It keeps the edges from
burning.

This is a Samsung 10 MP camera. I carry it around with me in my
handbag all the time. When I want to get super-serious with the
photography, I have a digital SLR that I use (Canon).

This Samsung has been terrific. Loaded with features, intuitive and
cost me a song at woot.com. I think it was about $120.

Boron

"Boron Elgar" > wrote in message
...
> On Sun, 15 Jun 2008 22:50:20 +0100, "Bertie Doe"
> > wrote:
>
>>
>>"Boron Elgar" wrote in message
>>> Here are the results of the pie baking.
>>>
>>> http://www.flickr.com/photos/25648800@N04/
>>>
>>> I sliced the apricots, tossed in the wild Maine blueberries
>>> (previously frozen, sigh) and added in fresh blackberries. This was to
>>> be a deep-dish 10" pie.
>>>
>>Looks good, can you remember what temperature and time were? BTW nice
>>pics,
>>what camera - I need to upgrade mine. TIA
>>
>>Bertie
>>
>
> 400 degrees F. It cooked a little over 45 minutes. Convection (fan)
> oven.
>
> When I bake fruit pies, I often take strips of aluminum foil, spray or
> rub them with cooking oil and cover the edges of the crust. I remove
> the foil the last 15-20 minutes of the bake. It keeps the edges from
> burning.
>
> This is a Samsung 10 MP camera. I carry it around with me in my
> handbag all the time. When I want to get super-serious with the
> photography, I have a digital SLR that I use (Canon).
>
> This Samsung has been terrific. Loaded with features, intuitive and
> cost me a song at woot.com. I think it was about $120.
>
> Boron

Thanks for the tips Baron. I grow a lot of rhubarb and opt for the 'crumble'
version. I tend to duck-out when it comes to piecrust. Things improved when
I substituted butter for lard (tastewise) but the main prob is getting it
thin enough - not to spring leaks.

Bertie

On Sun, 15 Jun 2008 23:35:09 +0100, "Bertie Doe"
> wrote:

>
>"Boron Elgar" > wrote in message
.. .
>> On Sun, 15 Jun 2008 22:50:20 +0100, "Bertie Doe"
>> > wrote:
>>
>>>
>>>"Boron Elgar" wrote in message
>>>> Here are the results of the pie baking.
>>>>
>>>> http://www.flickr.com/photos/25648800@N04/
>>>>
>>>> I sliced the apricots, tossed in the wild Maine blueberries
>>>> (previously frozen, sigh) and added in fresh blackberries. This was to
>>>> be a deep-dish 10" pie.
>>>>
>>>Looks good, can you remember what temperature and time were? BTW nice
>>>pics,
>>>what camera - I need to upgrade mine. TIA
>>>
>>>Bertie
>>>
>>
>> 400 degrees F. It cooked a little over 45 minutes. Convection (fan)
>> oven.
>>
>> When I bake fruit pies, I often take strips of aluminum foil, spray or
>> rub them with cooking oil and cover the edges of the crust. I remove
>> the foil the last 15-20 minutes of the bake. It keeps the edges from
>> burning.
>>
>> This is a Samsung 10 MP camera. I carry it around with me in my
>> handbag all the time. When I want to get super-serious with the
>> photography, I have a digital SLR that I use (Canon).
>>
>> This Samsung has been terrific. Loaded with features, intuitive and
>> cost me a song at woot.com. I think it was about $120.
>>
>> Boron
>
>Thanks for the tips Baron. I grow a lot of rhubarb and opt for the 'crumble'
>version. I tend to duck-out when it comes to piecrust. Things improved when
>I substituted butter for lard (tastewise) but the main prob is getting it
>thin enough - not to spring leaks.
>
>Bertie
>
Crumbles are lovely. If you've found something that pleases you, go
for it.

Pie crust was one of the last things I mastered in cooking. I never
even bothered for years. There was a brand available frozen that was
quite good and I never ventured beyond it. About 5 years ago I
discovered the recipe I use and it makes such a wonderful and
forgiving crust that I have no fear of it.

Fruit pies are vented and liable to bubble through anyway - at least
over here, where I like the fruit piled sky-high. That is why I always
bake them on a foil covered cookie sheet.

Boron

"Boron Elgar" > ha scritto nel messaggio

> Pie crust was one of the last things I mastered in cooking. I never
> even bothered for years. There was a brand available frozen that was
> quite good and I never ventured beyond it. About 5 years ago I
> discovered the recipe I use and it makes such a wonderful and
> forgiving crust that I have no fear of it.
> Boron

My mother was just fabulous at pies, so I never felt like I measured up. My
crust always tore when I was handling it. So I just ignored pies as too
fattening and troublesome until I came here. Italians expect PIE from
Americans. So with the wonderful SilPat, I make pies.

On Mon, 16 Jun 2008 09:00:34 +0200, "Giusi" >
wrote:

>"Boron Elgar" > ha scritto nel messaggio
>
>> Pie crust was one of the last things I mastered in cooking. I never
>> even bothered for years. There was a brand available frozen that was
>> quite good and I never ventured beyond it. About 5 years ago I
>> discovered the recipe I use and it makes such a wonderful and
>> forgiving crust that I have no fear of it.
>> Boron
>
>My mother was just fabulous at pies, so I never felt like I measured up. My
>crust always tore when I was handling it. So I just ignored pies as too
>fattening and troublesome until I came here. Italians expect PIE from
>Americans. So with the wonderful SilPat, I make pies.
>


Most cultures have some equivalent, either savory or sweet or both, so
I wonder how they became closely associated with the US?

But, as a loyal American I state emphatically, I LOVE PIE!

Boron

"Boron Elgar" wrote in message
> On Mon, 16 Jun 2008 09:00:34 +0200, "Giusi" > wrote:
>
>>"Boron Elgar" ha scritto nel messaggio
>>
>>> Pie crust was one of the last things I mastered in cooking. I never
>>> even bothered for years. There was a brand available frozen that was
>>> quite good and I never ventured beyond it. About 5 years ago I
>>> discovered the recipe I use and it makes such a wonderful and
>>> forgiving crust that I have no fear of it.
>>> Boron
>>
>>My mother was just fabulous at pies, so I never felt like I measured up.
>>My
>>crust always tore when I was handling it. So I just ignored pies as too
>>fattening and troublesome until I came here. Italians expect PIE from
>>Americans. So with the wonderful SilPat, I make pies.
>>
>
>
> Most cultures have some equivalent, either savory or sweet or both, so
> I wonder how they became closely associated with the US?
>
> But, as a loyal American I state emphatically, I LOVE PIE!
>
> Boron

Then you'll love this old English pie recipe ........ hmmm

http://en.wikipedia.org/wiki/Sing_a_Song_of_Sixpence

On Mon, 16 Jun 2008 13:31:07 +0100, "Bertie Doe"
> wrote:

>
>"Boron Elgar" wrote in message
>> On Mon, 16 Jun 2008 09:00:34 +0200, "Giusi" > wrote:
>>
>>>"Boron Elgar" ha scritto nel messaggio
>>>
>>>> Pie crust was one of the last things I mastered in cooking. I never
>>>> even bothered for years. There was a brand available frozen that was
>>>> quite good and I never ventured beyond it. About 5 years ago I
>>>> discovered the recipe I use and it makes such a wonderful and
>>>> forgiving crust that I have no fear of it.
>>>> Boron
>>>
>>>My mother was just fabulous at pies, so I never felt like I measured up.
>>>My
>>>crust always tore when I was handling it. So I just ignored pies as too
>>>fattening and troublesome until I came here. Italians expect PIE from
>>>Americans. So with the wonderful SilPat, I make pies.
>>>
>>
>>
>> Most cultures have some equivalent, either savory or sweet or both, so
>> I wonder how they became closely associated with the US?
>>
>> But, as a loyal American I state emphatically, I LOVE PIE!
>>
>> Boron
>
>Then you'll love this old English pie recipe ........ hmmm
>
>http://en.wikipedia.org/wiki/Sing_a_Song_of_Sixpence
>
>
BIRD PIE!

Even better!

Boron

"Boron Elgar" wrote in message
> On Mon, 16 Jun 2008 13:31:07 +0100, "Bertie Doe" wrote:
>
>>
>>> Most cultures have some equivalent, either savory or sweet or both, so
>>> I wonder how they became closely associated with the US?
>>>
>>> But, as a loyal American I state emphatically, I LOVE PIE!
>>>
>>> Boron
>>
>>Then you'll love this old English pie recipe ........ hmmm
>>
>>http://en.wikipedia.org/wiki/Sing_a_Song_of_Sixpence
>>
>>
> BIRD PIE!
>
> Even better!
>
> Boron

Getting hold of that quantity of blackbirds may be problematic. I suppose
you could substitute with four and twenty turkeys, but would there be enough
room left, for a helping of apricot and bloob? :-(

Bertie

On Mon, 16 Jun 2008 15:13:39 +0100, "Bertie Doe"
> wrote:

>
>"Boron Elgar" wrote in message
>> On Mon, 16 Jun 2008 13:31:07 +0100, "Bertie Doe" wrote:
>>
>>>
>>>> Most cultures have some equivalent, either savory or sweet or both, so
>>>> I wonder how they became closely associated with the US?
>>>>
>>>> But, as a loyal American I state emphatically, I LOVE PIE!
>>>>
>>>> Boron
>>>
>>>Then you'll love this old English pie recipe ........ hmmm
>>>
>>>http://en.wikipedia.org/wiki/Sing_a_Song_of_Sixpence
>>>
>>>
>> BIRD PIE!
>>
>> Even better!
>>
>> Boron
>
>Getting hold of that quantity of blackbirds may be problematic. I suppose
>you could substitute with four and twenty turkeys, but would there be enough
>room left, for a helping of apricot and bloob? :-(
>
>Bertie
>

We've plenty of grackles and starlings around here. Enough to make
pie for everybody.

Boron

Boron Elgar wrote:
> On Mon, 16 Jun 2008 09:00:34 +0200, "Giusi" >
> wrote:
>
>> "Boron Elgar" > ha scritto nel messaggio
>>
>>> Pie crust was one of the last things I mastered in cooking. I never
>>> even bothered for years. There was a brand available frozen that was
>>> quite good and I never ventured beyond it. About 5 years ago I
>>> discovered the recipe I use and it makes such a wonderful and
>>> forgiving crust that I have no fear of it.
>>> Boron
>> My mother was just fabulous at pies, so I never felt like I measured up. My
>> crust always tore when I was handling it. So I just ignored pies as too
>> fattening and troublesome until I came here. Italians expect PIE from
>> Americans. So with the wonderful SilPat, I make pies.
>>
>
>
> Most cultures have some equivalent, either savory or sweet or both, so
> I wonder how they became closely associated with the US?
>
> But, as a loyal American I state emphatically, I LOVE PIE!
>
> Boron
>
>
.... perhaps from the saying, "as American as apple pie"!

Boron Elgar wrote:
> Here are the results of the pie baking.
>
> http://www.flickr.com/photos/25648800@N04/
>
> I sliced the apricots, tossed in the wild Maine blueberries
> (previously frozen, sigh) and added in fresh blackberries. This was to
> be a deep-dish 10" pie.
>
> To this I added a few handfuls of sugar, about a third of a cup of
> flour, a bit of allspice, some freshly grated nutmeg and the juice of
> half a lime. Mixed well and tipped it into the crust. Dotted it all
> with butter, belatedly.
>
> My only regret is the top crust, but I don't think that will keep
> anyone from eating the pie.
>
> You can also see the results of yesterday's bread baking - two loaves
> of the 4 made are in one of the photo sets.
>
> Boron
>
>
That's an absolutely beautiful looking pie; I bet it was scrumptious!

Your garden photos are terrific as well, and it looks like you're going
to have a lovely harvest!

flitterbit wrote:
> Boron Elgar wrote:
>> Here are the results of the pie baking.
>>
>> http://www.flickr.com/photos/25648800@N04/
>>
>> I sliced the apricots, tossed in the wild Maine blueberries
>> (previously frozen, sigh) and added in fresh blackberries. This was to
>> be a deep-dish 10" pie.
>>
>> To this I added a few handfuls of sugar, about a third of a cup of
>> flour, a bit of allspice, some freshly grated nutmeg and the juice of
>> half a lime. Mixed well and tipped it into the crust. Dotted it all
>> with butter, belatedly.
>>
>> My only regret is the top crust, but I don't think that will keep
>> anyone from eating the pie.
>>
>> You can also see the results of yesterday's bread baking - two loaves
>> of the 4 made are in one of the photo sets.
>>
>> Boron
> >
> >
> That's an absolutely beautiful looking pie; I bet it was scrumptious!
>
> Your garden photos are terrific as well, and it looks like you're going
> to have a lovely harvest!
>
(yes, I know it's gauche to reply to myself, but ...)

.... and I forgot to mention your bread photos; simply gorgeous loaves!
What variety of bread is shown in the "crumb" photo?

On Tue, 17 Jun 2008 13:58:30 -0400, flitterbit >
wrote:

>Boron Elgar wrote:
>> Here are the results of the pie baking.
>>
>> http://www.flickr.com/photos/25648800@N04/
>>
>> I sliced the apricots, tossed in the wild Maine blueberries
>> (previously frozen, sigh) and added in fresh blackberries. This was to
>> be a deep-dish 10" pie.
>>
>> To this I added a few handfuls of sugar, about a third of a cup of
>> flour, a bit of allspice, some freshly grated nutmeg and the juice of
>> half a lime. Mixed well and tipped it into the crust. Dotted it all
>> with butter, belatedly.
>>
>> My only regret is the top crust, but I don't think that will keep
>> anyone from eating the pie.
>>
>> You can also see the results of yesterday's bread baking - two loaves
>> of the 4 made are in one of the photo sets.
>>
>> Boron
> >
> >
>That's an absolutely beautiful looking pie; I bet it was scrumptious!

It was indeed.
>
>Your garden photos are terrific as well, and it looks like you're going
>to have a lovely harvest!


Thank you so very much.

So far we've been harvesting dwarf pak choi, lots of lettuce and a
bunch of radish sprouts, as I thin the radish beds.

Once the squash comes in, I don't think I'll have any friends left,
though. It all germinated.

Boron

On Tue, 17 Jun 2008 13:56:24 -0400, flitterbit >
wrote:

>Boron Elgar wrote:
>> On Mon, 16 Jun 2008 09:00:34 +0200, "Giusi" >
>> wrote:
>>
>>> "Boron Elgar" > ha scritto nel messaggio
>>>
>>>> Pie crust was one of the last things I mastered in cooking. I never
>>>> even bothered for years. There was a brand available frozen that was
>>>> quite good and I never ventured beyond it. About 5 years ago I
>>>> discovered the recipe I use and it makes such a wonderful and
>>>> forgiving crust that I have no fear of it.
>>>> Boron
>>> My mother was just fabulous at pies, so I never felt like I measured up. My
>>> crust always tore when I was handling it. So I just ignored pies as too
>>> fattening and troublesome until I came here. Italians expect PIE from
>>> Americans. So with the wonderful SilPat, I make pies.
>>>
>>
>>
>> Most cultures have some equivalent, either savory or sweet or both, so
>> I wonder how they became closely associated with the US?
>>
>> But, as a loyal American I state emphatically, I LOVE PIE!
>>
>> Boron
> >
> >
>... perhaps from the saying, "as American as apple pie"!

Mmmmmm, apple pie....

On Tue, 17 Jun 2008 14:03:42 -0400, flitterbit >
wrote:

>flitterbit wrote:
>> Boron Elgar wrote:
>>> Here are the results of the pie baking.
>>>
>>> http://www.flickr.com/photos/25648800@N04/
>>>
>>> I sliced the apricots, tossed in the wild Maine blueberries
>>> (previously frozen, sigh) and added in fresh blackberries. This was to
>>> be a deep-dish 10" pie.
>>>
>>> To this I added a few handfuls of sugar, about a third of a cup of
>>> flour, a bit of allspice, some freshly grated nutmeg and the juice of
>>> half a lime. Mixed well and tipped it into the crust. Dotted it all
>>> with butter, belatedly.
>>>
>>> My only regret is the top crust, but I don't think that will keep
>>> anyone from eating the pie.
>>>
>>> You can also see the results of yesterday's bread baking - two loaves
>>> of the 4 made are in one of the photo sets.
>>>
>>> Boron
>> >
>> >
>> That's an absolutely beautiful looking pie; I bet it was scrumptious!
>>
>> Your garden photos are terrific as well, and it looks like you're going
>> to have a lovely harvest!
> >
>(yes, I know it's gauche to reply to myself, but ...)
>
>... and I forgot to mention your bread photos; simply gorgeous loaves!
>What variety of bread is shown in the "crumb" photo?


If they are the ones within a set of 6 of what appears to be full
sized loaves, that is rye. I am proud of that rye bread. I made it
without using a recipe.

Boron

Boron Elgar wrote:
> On Tue, 17 Jun 2008 14:03:42 -0400, flitterbit >
> wrote:
>
>> flitterbit wrote:
>>> Boron Elgar wrote:
>>>> Here are the results of the pie baking.
>>>>
>>>> http://www.flickr.com/photos/25648800@N04/
>>>>
>>>> I sliced the apricots, tossed in the wild Maine blueberries
>>>> (previously frozen, sigh) and added in fresh blackberries. This was to
>>>> be a deep-dish 10" pie.
>>>>
>>>> To this I added a few handfuls of sugar, about a third of a cup of
>>>> flour, a bit of allspice, some freshly grated nutmeg and the juice of
>>>> half a lime. Mixed well and tipped it into the crust. Dotted it all
>>>> with butter, belatedly.
>>>>
>>>> My only regret is the top crust, but I don't think that will keep
>>>> anyone from eating the pie.
>>>>
>>>> You can also see the results of yesterday's bread baking - two loaves
>>>> of the 4 made are in one of the photo sets.
>>>>
>>>> Boron
>>> >
>>> >
>>> That's an absolutely beautiful looking pie; I bet it was scrumptious!
>>>
>>> Your garden photos are terrific as well, and it looks like you're going
>>> to have a lovely harvest!
>>>
>> (yes, I know it's gauche to reply to myself, but ...)
>>
>> ... and I forgot to mention your bread photos; simply gorgeous loaves!
>> What variety of bread is shown in the "crumb" photo?
>
>
> If they are the ones within a set of 6 of what appears to be full
> sized loaves, that is rye. I am proud of that rye bread. I made it
> without using a recipe.
>
> Boron
>
>
I thought it might be rye; I think I can see caraway seed in the slice.
You should be proud; it really is gorgeous, from crust to crumb! I
understand making rye bread can be rather tricky given rye's utter lack
of gluten, and have never tried to bake rye bread, but I'd definitely
like to give it a shot some time.

Thanks for putting up your photos!