Real Baking with Rose Discussion Forums

runny canned pie filling

2012-02-02T12:01:45-05:00

Hi everyone….I have a problem wihen using canned fruit filling. No matter how long we wait to cut the pie, the filling runs toward the middle into the absent slice area. I have tried cornstarch and tapioca but still happens. What am I doing wrong?

Cracked Meringue Pie Topping

2012-01-20T15:39:19-05:00

I just made the Aurora Blood Orange Tart from PPB; the meringue topping is the bitter chocolate speckled meringue. The instructions are to bake the pie with meringue for 10-15 min at 350F “or until the meringue just begins to brown.” The meringue had not begun to brown after 10 minutes so I baked for another 3. The meringue cracked in the interim….I removed the pie from the oven even though the topping wasn’t browned.

I weighed my ingredients and used superfine sugar and powdered sugar as recommended (this recipe has a lot of sugar!). I don’t think I over beat my meringue…...it was still nice and glossy when I folded in the powdered sugar and chocolate mixture.

Any thoughts on what may have happened?
Any help would be appreciated.

Help! Apple Pie liquid burned?

2011-09-26T19:49:29-05:00

I just put the liquid, etc. from the macerated apples in the microwave for 6 minutes to reduce as Rose wrote in the recipe. When I make the peach pie, I’ve reduced the liquid on the stove, so I thought I’d try the microwave instead. Well, the liquid now smells a little funny. Do you think I burned the liquid? I’m afraid to pour it over the apples. If you think I did burn it, what other liquid can I substitute?

Please respond soon if you can. I’m in the middle of making this pie! OY!

Maple Syrup Substitution

2011-12-19T10:12:51-05:00

Can I substitute maple syrup for corn syrup? Specifically with the pecan pie. The maple syrup is runnier and not as thick so I am assuming there is more liquid in it. Any suggestions?

Apricot Cheesecake Tart

2011-12-09T00:11:55-05:00

This lovely tart has caught my eye and I’m hoping to bake it for the holidays; I’ve purchased all of the ingredients but cannot find canned apricots (or fresh for that matter, but not in season, so that’s fine). Could I subsitute canned peaches for the apricots? I recall reading that peaches don’t work well in cheesecake, but I could be mistaken. I have some time and am hoping to land some canned apricots, but I want a back up plan in the event they aren’t available here.

Pecan Pie- adding bourbon to filling

2011-11-22T17:06:50-05:00

My family wants a bourbon pecan pie for Thanksgiving. Does anyone have any experience with adding liquor to the Pecan Pie (page 302, PPB). Can I make the recipe as is, and just add a tablespoon of bourbon to the filling? Do I need to reduce something else? Not add vanilla? Thank you and Happy Thanksgiving everyone!

pate a choux - Bottom puffs up

2011-09-15T17:03:03-05:00

I’m not sure how to describe this but sometimes when i make pate a choux the bottom rises as well so instead of a flat bottom i get a bottom that has a dent in it. I noticed this tends to happen when i use silpats. But I’m not sure if its because the silpat or something else. Any of you had this happen to you before? Any idea on why its doing it?

Creme Brulee

2011-10-27T22:54:41-05:00

I just finished having a blast torching some creme brulees in my garage this evening. I’ve always chickened out and used the oven to get the burned sugar on top, but tonight I pulled out the plumbing torch and went at the custard filled ramekins and was rewarded with ultra thin, flavourful tops! It was such a delight to have my spoon break through the surface!! I hope they will survive until tomorrow…perhaps a pic then! Creme brulee is one of my favourite non-chocolate desserts and I used Joanne Chang’s recipe from Flour. Turned out well, but definitely try the knife test in addition to the visual cues…the temp for these was about 175F—I went a bit higher than 170F since they didn’t seem right yet and my boiling water temp here is 209F. Very silky, and creamy—I could really eat all 4 that are in the fridge, but I will save them for tomorrow and my hubby to test as well

cobbler recipe

2011-11-23T11:26:39-05:00

Is this right? Is there no cobbler recipe in PPB?

Meringue problems

2011-02-13T09:43:58-05:00

I have made Roses lemon meringue pie before with great results, but this time my meringue didn’t turn out very well. When I first made the pie it was beautiful, light and fluffy and was nice a high on the pie. I made it Friday afternoon and by Saturday evening the meringue shrunk down to maybe a 1/2 an inch above the pie. It also started getting water droplets on it about an hour after I had made it. Any suggestions as to why this happened?

Of course I made this pie to take to my in-laws for dinner on Saturday. And the funny thing was that nobody cared about the meringue. There was no pie left by the time we went home. Everyone loved the filling and the crust. I should have just scraped off the meringue and had an open faced lemon meringue pie.