I just just give it up and admit that I cannot make pies.

A

amanda_pennsylvania

Well-known member
They just collapse on me or go dreadfully wrong in some way. I tried to make the Peach Sparkle Pie that I'd posted about a week ago. You're supposed to end up with a gelatin-type substance with the peaches, but the damn mixture won't gell. Does gelatin go bad? The whole thing turned into soup and ruined the pie crust (which I also can't make) so now I have a bowl full of peaches in a sort of citrus liquid that won't gell.

What can I do with this?

 
What pie crust recipe did you use - that makes a lot of difference. Gelatin can be tricky.

 
Make pie crust separate, roll into one large 'sheet' to fit your big cookie sheet.

Bake about 425 deg. until nicely browned - about 15 min. Cool it a few minutes, then break up big chunks and put into serving bowls. Top with some of the peaches and a scoop of ice cream or soft whipped cream.... YUM!
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Here's my favorite, easiest recipe - it has never failed me. I've even done it with half Crisco, half butter:

Easiest Ever Mix Crust (never fail!)
Better Homes and Gardens Magazine

Makes two 9” crusts

1-3/4 cups flour
1/2 tsp. salt
1/4 tsp. baking powder
2/3 cup shortening (Crisco)
1/4 cup cold water

In small mixer bowl, combine flour, salt and baking powder. Add shortening and beat with an electric mixer on low speed till ces are the size of small peas (about 15-20 seconds). Add water all at once; beat on low speed just till moistened (10-15 seconds). Form dough into a ball then divide in two. Roll as usual.

 
Well, I checked it again and it's more gelled than it was. Perhaps it's just taking longer.

Does gelatin go bad/expire?

My Plan B is to serve it in sponge cake-y cups with whipped cream.

 
Well, after FIVE HOURS if finally gelled sufficiently.

By that time, I'd gone to the store and bought those dessert cup thingies. But DH said he wanted pie crust, so he made one which turned out to be as tough as leather. I opted to put my peaches on a dessert cup. A little whipped cream, and it was lovely.

This is the most I've sweated over a dessert in a long time. Clearly my technique needs work.

Thanks for all the advice. I do like cheezz's idea about making separate little dishes. Also Steve's idea. I'll keep them in mind for the next time this falls apart!

 
awww... that's how we always did it growing up.... big chunks of pie crust with almost anything!

 
That reminds me of my home ec class - teacher didn't know squat. She had us KNEADING the dough!

 
I have three words of advice:

Pillsbury Ready Crust

smileys/smile.gif


Here's four more, if you have the luxury:

Trader Joe's Pastry Crust

 
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