mariadnoca
Moderator
I tried Instagram famous Helen Nugant‘s “walk in the woods” apple pie, using my normal filling, getting her book, pie style, from the library. A few things were off, like the amount of dough the recipe makes, and how much I actually needed to create the look. Also, the order of making the lattice and decorations I’d change from what the book says, to what she does in the video I found later. Anyway it took a LOT longer than expected, can you say 11:30 pm and dead on my feet?, but looked beautiful because I had some extra dough I could use in the freezer to make up for the scant recipe. So, after freezing overnight to hold shape, which she says in the video, but not the book*, it went into the oven. After 15 mins I turned down the temp and though absolutely beautiful when I checked it, realized I hadn’t set the temp high enough, so I thought, oh just to be sure I’ll turn it up a min or two before lowering the temperature. Why did I second guess when it looked perfect? Because I’m a rule follower.
That was a dumb idea made worse by not setting a timer.
So I multi tasked. Old people like me should just give up doing that. Especially ones with a concussion (lady ran a red light last week and murdered my car, but no broken bones).
So, I started slicing bread for the dip, but remembered I had a different newly sharpened knife, so switched - causing immediate blood loss. Nothing to write home about, but it became a reenactment of Lucy in the chocolate factory trying not to get blood all over the bread, and by the time I wrapped enough paper towel around the wound to stop leakage, I remembered the pie.
Oh the pie! The one I hand shaped tiny acorns for, one I hand embossed the leaves and lattice, cutting tiny surface details, the pie that was now tipped in black. Oh the humanity. Why do I try?
So I scraped the black bits to dark brown, vacuumed the crumbs, yes vacuumed!, and channeled the great British baking show by using a warm apricot glaze to recreate the glossy egg wash.
It was dark, and all the fine detail was lost, but it still tasted great. Though not exactly sure what it looked like. I worried the all butter crust wouldn’t be as good, but it was fine. Next time I will make more dough. The recipe called for two crusts to top the pie, one for decorating and one for lattice. I wanted a tighter lattice, so made three just for the top and it wasn’t enough (I used my standard good for almost anything dough for the pan, I expect one of hers would also not be enough.
This is my end result pie, with extra hand fluted lattice, because where was my fluted pastry wheel? And the good one is her pie from the book. Mine looked as good, if not better, before the great oven/blood letting debacle of thanksgiving 2021.
So yeah, I’d try it again.
*I don’t know about you but there are some books I really wish I could edit for the author, this was one of them.
That was a dumb idea made worse by not setting a timer.
So I multi tasked. Old people like me should just give up doing that. Especially ones with a concussion (lady ran a red light last week and murdered my car, but no broken bones).
So, I started slicing bread for the dip, but remembered I had a different newly sharpened knife, so switched - causing immediate blood loss. Nothing to write home about, but it became a reenactment of Lucy in the chocolate factory trying not to get blood all over the bread, and by the time I wrapped enough paper towel around the wound to stop leakage, I remembered the pie.
Oh the pie! The one I hand shaped tiny acorns for, one I hand embossed the leaves and lattice, cutting tiny surface details, the pie that was now tipped in black. Oh the humanity. Why do I try?
So I scraped the black bits to dark brown, vacuumed the crumbs, yes vacuumed!, and channeled the great British baking show by using a warm apricot glaze to recreate the glossy egg wash.
It was dark, and all the fine detail was lost, but it still tasted great. Though not exactly sure what it looked like. I worried the all butter crust wouldn’t be as good, but it was fine. Next time I will make more dough. The recipe called for two crusts to top the pie, one for decorating and one for lattice. I wanted a tighter lattice, so made three just for the top and it wasn’t enough (I used my standard good for almost anything dough for the pan, I expect one of hers would also not be enough.
This is my end result pie, with extra hand fluted lattice, because where was my fluted pastry wheel? And the good one is her pie from the book. Mine looked as good, if not better, before the great oven/blood letting debacle of thanksgiving 2021.
So yeah, I’d try it again.
*I don’t know about you but there are some books I really wish I could edit for the author, this was one of them.