The Essential Guide To Baking

III. Try mixing peanut butter and vanilla pie filling together then add the mixture to whipped

topping. A peanut butter whipped cream pie is delicious.

COBBLERS:

I. Spray or paint a diluted solution of water and milk then sprinkle a coating of granulated

sugar on top of your cobbler's crust.

II. Since there is more filling and less crust in a serving of cobbler; make sure the spices

are correct in matching the fruit filling. Pastry crust is always a major part of the dessert

and less of it demands that you are perfect in presenting the cobbler's filling.

III. If possible, make your cobblers in half−pans rather than full pans. Each dessert will

have a better filling and crust combination when done this way.

IV. Make cobblers out of (two crust) pies that may be under baked or have boiled over too much

to sell. Take off the top crust and use the filling and broken up bottom crust for the cobbler

filling. This will save losing the two crust pies, but do not abuse. Always use quality

ingredients to make each product you sell.

INGREDIENTS FOR PIES

SUGAR: Granulated sugar is best to use in most fruit and cream pies. Granulated sugar is also

best to use in meringues. Brown sugar is best to use in Pecan pies.

FLOUR: All−purpose flour is good to use in pie crusts. Pastry flour is best.

SHORTENING: Chilled all−purpose shortening or hydrogenated is best to use in pie crusts. Butter

or margarine is good to use in all sorts of fillings.

FRUIT: Always use ripe fruit in making pies. Over−ripe or green fruit will affect the taste

and texture of the filling. Frozen fruit is excellent to use for pie baking. Thaw it completely

and drain off all the juice. Canned fruit is also very good in pies. Most canned fruit is

packed in syrup and must be drained. Canned prepared fruit pie filling is the easiest solution

to making a fruit pie filling. Many fruit choices are available and all are good. Sometimes you

may use the juice instead of water, if your recipe calls for water. Frozen fruit is very

fragile and must be handled with care to prevent crushing.

MILK: Powdered milk is good to use in pie crusts. Milk helps the crust brown and gives it a

better flavor. Fresh milk is good to use in cream filling instead of water. Evaporated milk

will give cream filling a rich taste.

EGGS: Fresh, clean eggs should always be used in pie making. Separate the eggs while they are

cold, but it's best to let the whites come to room temperature before whipping. Be careful with

egg whites, they must be kept in a grease free environment if they are to be whipped.

SALT: Salt is important to flavor enhancement. Salt must be used in pie crust, but is not

necessary in fillings.

THICKENERS: Corn starch, all−purpose flour and gelatin are commonly used thickeners for pie

filling. Corn starch and all−purpose flour are usually used to thicken fruit pie fillings.

Baking Pies