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Pie Bake-off
Posted: 08 July 2009 06:23 AM   [ Ignore ]   [ # 16 ]
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Annie, your apple pie with crumb topping looks delicious! And very well put together.

Rozanne, your pie looks really good, and I love lychees! Must’ve been yummy.

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Posted: 08 July 2009 06:52 PM   [ Ignore ]   [ # 17 ]
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I am curious, in preparing the crummies did you employ the butter in solid form or
did you melt the butter???.

Caspar, I used room temp butter and rubbed it in with my fingers.  My dishwasher is kaput so trying to minimize the washing up!  I made a big quantity of the topping as it can be used in many baked goods.

Annie

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Posted: 09 July 2009 10:55 AM   [ Ignore ]   [ # 18 ]
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AnnieMacD - 08 July 2009 09:52 PM

I made a big quantity of the topping as it can be used in many baked goods. Annie

Annie, do you freeze the topping?

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Posted: 09 July 2009 11:00 AM   [ Ignore ]   [ # 19 ]
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Thank you Tammy and shimi.
Tammy, I can’t think of a fruit that I could compare the lychee to. All I can say is try it.  smile  It’s a lovely sweet fruit with a delicate flavour.

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Posted: 09 July 2009 06:11 PM   [ Ignore ]   [ # 20 ]
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Annie, do you freeze the topping?

Rozanne, I didn’t freeze it as I used it for other things (I made a pineapple galette with the streusel on the top) and I have some in the fridge for another pie tomorrow.  But I’m sure it would freeze just fine.

Annie

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Posted: 09 July 2009 06:14 PM   [ Ignore ]   [ # 21 ]
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Thank you Annie.

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Posted: 11 July 2009 07:51 AM   [ Ignore ]   [ # 22 ]
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Annie and Rozanne,

Your pies look delicious! Good job getting them done! I would love to try the apple pie - I LOVE streusel topping. Is that recipe from the Pie Bible, too?

Annie, that was really smart to make a big batch of the streusel to save for the future. I like eating it all by itself, too, so it would be fun to have a stash in the freezer!

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Posted: 16 July 2009 08:27 AM   [ Ignore ]   [ # 23 ]
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Better late than never- here’s my Blueberry Tart with Lemon Curd.  I made my version with Rose’s cream cheese flaky crust, it was delicious!  The only notes I have for this one are to make sure the crust is fully browned when blind baking, as it only gets a few more minutes in the oven at a lower temp after the curd is added.  This is my first time using Rose’s hot glaze for fresh blueberries, I liked watching the berries turn color!

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Brød & Taylor Test Kitchen:  How to Make Sourdough More (or Less) Sour

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Posted: 16 July 2009 11:33 AM   [ Ignore ]   [ # 24 ]
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Your pie looks luscious Julie, I’m sure it tasted good too!  I have a blueberry bush on my patio but it only gives me a handful every other day, just enough to top my porridge for breakfast!  I’ve made the cream cheese pastry from Rose’s recipe, it is good isn’t it? tongue wink

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Posted: 16 July 2009 01:16 PM   [ Ignore ]   [ # 25 ]
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yum that looks soooooooooooo good

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Posted: 16 July 2009 09:34 PM   [ Ignore ]   [ # 26 ]
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Your tart looks really yummy Julie! And I agree…Rose’s cream cheese pastry is superb!

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Posted: 16 July 2009 10:36 PM   [ Ignore ]   [ # 27 ]
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Julie, perfection, the crust looks flaky!  well done!

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Posted: 16 July 2009 11:04 PM   [ Ignore ]   [ # 28 ]
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Gorgeous, Julie!!!

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Posted: 17 July 2009 09:10 AM   [ Ignore ]   [ # 29 ]
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Thanks, everyone!  The crust was very flaky, it almost seemed like puff pastry.  It’s funny, every time I make Rose’s pie crust I feel like it won’t be flaky enough as I’m mixing it, and then I’m slightly surprised when it comes out flakier than any other crust around.  I go through a similar process when folding genoise, thinking that I’m deflating it too much and then being surprised when it turns out high enough.  Those little surprises are one of the pleasures of baking for me, thanks Rose!

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Posted: 17 July 2009 05:58 PM   [ Ignore ]   [ # 30 ]
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Julie, your blueberry tart looks absolutely delicious. Can I come over for a piece?????

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