Anonymous wrote:

Anonymous wrote:I'm due in a week and had this awesome idea to bake a caramel apple pie. I hate pie and have never baked one in my life and did it all from scratch.

The top and first half were cooked perfectly. The bottom was soggy, mushy, and not totally done. Everyone tried to say it was delicious and not make a big deal that it was disgusting, I excused myself to the bathroom and cried a little. I blame hormones.

Yeah you have to cook the crust first--sorry honey!

Fool, you don't blind bake an apple pie crust, because you would not be able to seal the double crust after the bottom crust is baked!

Apple pies are tricky though. Depending on the type of apple used and other conditions, the moisture content can vary, which makes it difficult to know exactly how much thickener to use. Not enough, the pie is runny and the bottom crust soggy. Too much and it's gummy. Also absolute must to let the pie sit and cool THOROUGHLY before cutting.

Don't use disposable aluminum pans for pies. They won't get the crust crispy enough. Ceramic is better, glass may be best. Dark metals will get the crust too dark.

The pie must go into a 425 oven for 15 minutes to crisp the crust, then turn down to 325-350 until it is finished. Use your pie shield if you have one, foil if you don't.

I've made a lot of pies, but most have had more predictable results than apple pies.

This year, I opted for a standard pumpkin pie and a cranberry walnut tart. Homemade butter/lard crust. They both turned out perfect.
Also made easy cranberry relish and Brussels sprouts with shallots and bacon. All were hits.

So easy when I only had to make 4 things!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Did you all use the fat separating pouring thing to make your gravy? I used mine for the first time this year and totally worth the purchase. Made great gravy and no grease slick on top. I think it was six bucks at tjmaxx.

No. But I sure wish that I had thought to try it. I'll see if I can pick one up at TJ's for next time.

I have a fat separator thingy, and yet I always seem to pour out the fat right along with the juices. This year, I stuck the drippings in a Pyrex bowl in the freezer for a few minutes, then used my turkey baster to suck the juices out from under the fat. Worked like a charm!

You have to let the liquid sit in the separator thing for a minute or so and then slowly pour and stop when you start pouring the good stuff. If it's not separating fast enough pop it into the fridge or freezer. Your way works great too.

hit: this year we skipped turkey and made a pork loin stuffed with figs and prosciutto. Yummy and super easy, didn't take up the oven for 5 hours, no need to make gravy.

hit: a great bottle of sancerre and pt reyes and cowgirl creamery cheeses while prepping

hit: went out and did stuff in the am with the kids (we had 4 kids between 2 and 8 in the house), and started cooking at 2 pm, done by 6.

flop: DH made the squash soup, which was far too peppery/garlicky for most people