I'm assuming you are talking blind-baked. Once you've piped your meringue you should have a spiral or coil shape around your pan. Baked until evenly and lightly browned; depending on the recipe that follows. I'm afraid I am not familiar with the angel pie but if you email me back I'll help all I can. James (the ex-chef gamer) ---------------------------------------------------------------- GMAST Home Page: http://www.phoenyx.net/gmast/
On 15 Dec 2000, at 20:29, James Reichstadt wrote: > I'm assuming you are talking blind-baked. I'm not sure. (pause while Karen does a Google search) Yes. Although I just called it "prebaked." 'Sgot a chocolate/whipped cream filling. > Once you've piped your meringue you should have a spiral or coil shape > around your pan. Baked until evenly and lightly browned; depending on the > recipe that follows. I'm afraid I am not familiar with the angel pie but if > you email me back I'll help all I can. Piped? Nah, the book just said to spread it, so I did. It did mention that one could make a fancier crust edge with a cake decorator, but I haven't got one, so I just built it up. And it's nicely browned, and looks good, although a broken-off piece snuck from the middle of the pie before putting the filling in has kind of a cotton- candy texture to it, more than a conventional meringue topping. It's not weeping or anything else evil, though. It cracked a little, which the recipe suggested it probably would. I suspect, but cannot prove, that the name "angel pie" shares etymology with angel food cake... -- Karen J. Cravens (silver@phoenyx.net) ---------------------------------------------------------------- GMAST Home Page: http://www.phoenyx.net/gmast/
Sounds great and sounds like it turned out perfectly. Not a suggestions... Next time put in some crushed (or slivered fo a different texture) almonds. It creates a meringue variation called a japonais. JR ---------------------------------------------------------------- GMAST Home Page: http://www.phoenyx.net/gmast/
On 15 Dec 2000, at 20:52, James Reichstadt wrote: > Sounds great and sounds like it turned out perfectly. Not a suggestions... Okay, good. It's a mixed blessing, resurrecting old recipes. No one can tell if you've done it wrong, but you don't always find someone who can tell you how to do it right. Now if you know if one can substitute lemon juice for lemon extract plus water, I'll try a vinegar pie next... > Next time put in some crushed (or slivered fo a different texture) almonds. > It creates a meringue variation called a japonais. Actually, the recipe called for walnuts or pecans sprinkled on the bottom of the crust (atop the meringue rather than in it, though). Before baking, as I recall. I left those out, in consideration for Carl's grandfather who has ALS and has difficulty chewing. Normally he doesn't eat pie crusts anymore, but I'm hoping he'll be able to manage this'un. -- Karen J. Cravens (silver@phoenyx.net) ---------------------------------------------------------------- GMAST Home Page: http://www.phoenyx.net/gmast/
