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So nice to see such a fat round outer crust along the perimeter of that beautiful pie. I always trim mine too short too soon and don't leave enough to roll under for such a lovely edge. I'll file this photo for inspiration!WV: stless (my mental translation: stless = stress less!)
so gorge. I have such a thing for lattice crusts -- effort made, benefits reaped a thousandfold. and I second MC on the THICKness. how was the chèvre? did you do an actual turkey?
My own inspiration for the fat outer crust-- and the lattice-- was the Selby's shots of pies from Brooklyn's Four & Twenty Blackbirds in the NYT Magazine. Looking back at those pics, though, their crusts are nowhere near as hearty as mine. But, I decided I was tired of wimpy crusts that blow out in the baking, etc. I also had in mind 17th- & 18th-century pies (mostly, perhaps exclusively, savory) in which the crust was as much a container as anything. Either people will eat the crust or not. I did and was very pleased.The chèvre was good, but I've decided that my next apple pie will include caramel instead of cheese. I'd also try an apple pie with a cheddar crust (JOC!!) before doing the goat cheese again. If I do goat cheese again, I'll add more, maybe in layers. This pie was a little too acidic. I followed a recipe that called for the zest from an entire lemon and a healthy bit of nutmeg. Next go, I'm going to toss the apples in a little lemon juice instead, use less nutmeg, and see how that goes.
I'm finding lemons absolutely essential for reducing acidity, especially in this crazy climate. last night I had to bite into a tiny lime in order to restore equilibrium. here's to a sufficiently alkaline, cheese-infused pie. re: the container, I often want to eat only the crust (who wouldn't?), either entirely dry or coated with the hazysweet applesass jelly that's soaked into the first millimeter of crunch, rendering it TOUT MOU. the filling is nice, but comes in second. a fat crust is WHERE IT'S AT.
We had Thanksgiving dinner at K's mother's. In addition to the pie, I took a a polenta casserole with mushrooms, delicata squash, rosemary, and fontina. Mushrooms and winter squash are, for me, a Thanksgiving imperative.
I took a sequence of photos recording the transfer of half of the casserole to a smaller dish for transport to IL. I'll look through them to see how postable I find them to be.
send as many pictures as possible: I'm on a fairly limited diet over here.
I fear it's not going to be a great season of baking for me. However, I promise to share as much as possible. xx
cooking is ok too. or are you too bookish?on the market vs. at the market?
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