?? How do I keep the streusel on top of my pie from not melting??

That seems like a lot of butter for that much flour. Here's a streusel comparison

Streusel
1 cup all purpose flour
1/3 cup chopped walnuts
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted


For streusel:
Mix first 4 ingredients in medium bowl. Add melted butter and stir with fork until moist clumps form. DO AHEAD Can be made 1 day ahead. Cover and chill.



Read More http://www.epicurious.com/recipes/food/views/Streusel-Kuchen-238256#ixzz1dKmH2Byx

 
Barbara, I'm so sorry you had a problem with it. I just checked the online version against the

magazine and don't see a discrepancy. I also checked posts on their message board and while several made it, I didn't see any posts about a similar problem. By any chance, did you use fresh pumpkin puree instead of canned? If your filling was more liquid, that might account for it.

One more thing, did you use the heavy whipping cream or regular whipping cream? I'm not sure if that would make a difference, perhaps someone else would know.

 
Curious, I think you've got it!!! I did use homemade pumpkin and while is was quite

thick it wasn't as thick as the can stuff. I think I will bake the tart for a while and then add the streusel. I need to practice it again this weekend.

Thank you so much!!!

 
I'm so happy to have helped. The recipe looks so good. Marg, there are two different

whipping creams sold in this area. One says regular whipping cream and I believe the other says heavy whipping cream. I'm not sure what the difference is in the brand I generally buy which is Publix, but here's a comparison from a website.

http://www.joyofbaking.com/Cream.html

 
I remember having to buy the ultra-pasteurized in the Caribbean as the groceries

for the most part, came from the US. I really disliked the flavour of it and didn't know you had any options in the US. So this was a good lesson. Thanks Curious.

We don't have the ultra anything. Just variations of the butterfat content but always higher than 30.

 
It's actually hard to find "pasturized" (not ultra-pasturized) heavy cream. Trust me, I keep looking

A local Orlando daily (TG Lee) used to make it and I could buy quart size at SuperWalmart. Then they stopped producting it and went to ultra-pasturized, but I could find boutique pints at Whole Foods. Then even those disappeared and and I gave up.

A friend told me she saw it again at Whole Foods.

Hope springs eternal.

 
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