Day 9, Thursday
Lesson 9: Rolling out doughs and making pies with apple and strawberry fillings
The doughs are hard from being in the chiller. In looking at the two Pate Brisee doughs you can see larger chunks of fat in the flakier.
Transfer the apples and lemon juice to your mixing bowl and toss in the spices, cornstarch, and sugar. Hand toss the apples and let them sit about 5 minutes before putting them in the pie tin. The spices will draw out some juices and combine with the sugar.
The pies will take 30-40 minutes in the oven at 425 degrees F. It is a good idea to check them after 15 minutes just to make sure that everything is going well. After baking the pie should have a tender, golden crust. Let it cool fully before slicing.
The Sucree dough is a lot smoother and has a yellow tinge to it as well as being more malleable. Dust the surface and dough and beat it down with the rolling pin. This dough gets a lot softer than the Pate Briseee. You can feel with your hand how nice and even the surface is. Roll from front to back to a thinner height since we are making tartlets.
Strawberry Filling- Recipe makes enough for 4-5 pies
strawberries 10 lb
water 1 pt
sugar 2 lbs
cornstarch 4.5 oz
salt .17 oz
lemon juice 2 oz
With this filling we are using the cooked fruit method where we cook half of the strawberries with the salt, sugar, and lemon juice. This is an unbaked pie, just the crust has been baked. In a separate bowl make a slurry with the cornstarch and water. Whisk them together making sure all of the starch has dissolved. As it sits the cornstarch will start to separate from the water slightly, so whisk again before adding to the fruit. Once the fruit mixture has reached a full boil you can add the slurry. Stir the fruit as you slowly add the slurry.
The starch will make the product a little cloudy. Be sure to stir reaching the bottom, not just the surface, as the starch and sugars settle on the bottom and will be first to burn. The mixture will thicken more as it cooks, it has to reach 212 degrees F, a full boil, to cook the starch through. You should be continuously mixing keeping anything from burning at the bottom.