Pie or mock apple pie? Assuming it's pie, that's what
we call all double and single pastry filled with fruit
(usually). The double crust is typical of apple pie,
but when it's got a single crust underneath and a
brown sugar, butter, and cinnamon crumbly topping,
it's called French apple pie. Some restaurants offer
flan (probably to get fancy and/or make it a more
expensive pie). By the way, cheddar cheese is a
popular accompaniment to apple pie and lore says the
Amish created that version. In fact, if you go into an
Amish gift shop, you can buy a tacky plaque reading
"Apple pie without the cheese / is like a kiss without
the squeeze."
Does that do it, Joanna?
Candice
I gotta go
(Merle Kessler)
--- Joanna Boulter <[log in to unmask]>
wrote:
> Okay, Candice, break it to me. What is it?
>
> joanna
>
> ----- Original Message -----
> From: "MC Ward" <[log in to unmask]>
> To: <[log in to unmask]>
> Sent: Sunday, March 25, 2007 11:04 PM
> Subject: Re: Bakery Talk
>
>
> >I made a mock apple pie with Saltine crackers and
> it
> > fooled my father. It was delicious!
> >
> > Candice
> >
> > I gotta go
> > (Merle Kessler)
> >
> >
> >
> > --- Roger Day <[log in to unmask]> wrote:
> >
> >> steamed apple pudding - same as S&k accept with
> >> apple inside. It would
> >> take hours to make: a porcelain bowl, lined with
> the
> >> suet mixture,
> >> filled with sliced cooking apple and sugar nearly
> to
> >> the brim, then a
> >> suet lid put on top. Foil lid, tied with string
> to
> >> make a handle. put
> >> in a half full vat of water, keep boiling, and
> >> adding water.
> >>
> >> Pumpkin pie is what the English would call a tart
> or
> >> a flan: I made
> >> one and kept wondering when the lid was going to
> >> come into it.
> >>
> >> Apple Pie goes back even further to Chaucer.
> >>
> >> Has anyone had Mock Apple Pie? And is it as awful
> as
> >> it sounds?
> >>
> >> Roger
> >>
> >> On 3/25/07, Joanna Boulter
> >> <[log in to unmask]> wrote:
> >> > Has anybody mentioned scones? Do you have them
> in
> >> the States? I do still
> >> > have a reputation for my cheese scones -- I
> took a
> >> fresh-baked batch, ready
> >> > split and buttered, to a birthday party the
> other
> >> day, and they were gone in
> >> > a flatteringly short time.
> >> >
> >> > Just as as well, since my once-light hand for
> >> pastry seems to have deserted
> >> > me with age and stiffening joints.
> >> >
> >> > There was something I used to make years ago,
> when
> >> I had a houseful of kids
> >> > and very little money, which was a steamed
> pudding
> >> along the lines of steak
> >> > and kidney only taking much less time to
> cook.The
> >> filling was chopped leeks
> >> > and bacon offcuts -- I used to buy trimmings,
> or
> >> an actual hock and cut the
> >> > meat off at home. Lots of black pepper, and it
> was
> >> lovely with parsley
> >> > sauce, carrots, and some really dark greens. Of
> >> course, cheap food tends to
> >> > be fattening ..... ah well!
> >> >
> >> > Actually, while we're on this thread, can
> anyone
> >> explain to me exactly what
> >> > Americans mean by "pie"? It doesn't seem to be
> the
> >> double shortcrust pastry
> >> > (with a lid) that we mean by the term.
> >> >
> >> > joanna
> >> >
> >> > > Roger and Christopher,
> >> > >
> >> > > Thanks for educating me on cakes and muffins.
> I
> >> had
> >> > > some experience with English cooking when I
> was
> >> at
> >> > > Oxford one summer in the 1970s. I learned,
> for
> >> > > instance, that there are several different
> >> versions of
> >> > > afternoon tea: tea & bikkies,
> >> > > beans on toast, bangers with mash and canned
> >> peas, and
> >> > > finally, when I became convinced that cream
> teas
> >> were
> >> > > a fiction, I came across a little cottage
> with a
> >> sign
> >> > > saying "Cream Teas" in the window. It was
> >> wonderful,
> >> > > as were the desserts (and only the desserts)
> at
> >> > > Oxford. Dinner was frequently what we called
> >> "the
> >> > > white plate special": mutton, mashed
> potatoes,
> >> and
> >> > > cauliflower on a white plate. The lunches
> were
> >> worse,
> >> > > so I finally appealed to the Bursar for
> yoghurt,
> >> > > fruit, cheese, and peanut butter to be set
> out
> >> buffet
> >> > > style so that the undergrads would have an
> >> alternative
> >> > > lunch. (The Bursar was a guy who'd fallen out
> of
> >> a
> >> > > truck onto his head while on the way to his
> >> exams. He
> >> > > got a sympathy degree.) Anyway, I had to
> listen
> >> to his
> >> > > ranting about rich, spoiled American kids
> before
> >> he
> >> > > finally acquiesced to my request. (I was an
> >> assistant
> >> > > to the program's director, so I got all the
> >> worse
> >> > > jobs.)
> >> > >
> >> > > From what you say, I think I'd like the tea
> >> cakes
> >> > > because I'm the only one I know who likes
> >> fruitcake,
> >> > > especially when wrapped in a brandy-soaked
> cloth
> >> and
> >> > > put in a tin for a year before serving. And
> I'd
> >> like
> >> > > to know what black buns are since they've
> been
> >> > > positively reviewed by Christopher.
> >> > >
> >> > > Now, Joanna, I've heard the raves for your
> >> cooking, so
> >> > > I hope you'll contribute something to this
> >> wannabe
> >> > > thread.
> >> > >
> >> > > Candice
> >> > >
> >> > > I gotta go
> >> > > (Merle Kessler)
> >> > >
> >> > >
> >> > >
> >> > >
> >>
> >
>
____________________________________________________________________________________
> >> > > It's here! Your new message!
> >> > > Get new email alerts with the free Yahoo!
> >> Toolbar.
> >> > >
> >>
> http://tools.search.yahoo.com/toolbar/features/mail/
> >> > >
> >> >
> >>
> >>
> >> --
> >> My Stuff: http://www.badstep.net/
> >> "Patriotism is a virtue of the vicious." Oscar
> Wilde
> >>
>
=== message truncated ===
____________________________________________________________________________________
8:00? 8:25? 8:40? Find a flick in no time
with the Yahoo! Search movie showtime shortcut.
http://tools.search.yahoo.com/shortcuts/#news
|