One of the local groceries had red and yellow raspberries for a ridiculously low price. I hadn't made raspberry pie since I picked the wild ones on my grandfather's farm, so I gave it a go.
First issue: crust. I don't do trans fat. I found a recipe from Eating Well magazine (the first incarnation) that uses ground toasted nuts as part of the fat source in the crust. I used almonds. The crust wasn't the easiest to roll out, which left me with not quite enough for a top crust. So I took a little biscuit cutter and cut out pastry circles for the top.
Second issue: thickener. I used arrowroot start, which I had on hand. Unfortunately, the old Joy of Cooking recipe I used for the filling called for a good bit of water to be added. The resulting filling was a little soupy and did some considerable bubbling over in the oven. If I were improvising this, I would have skipped the water and added more berries.
The net result was pretty tasty. The SO, his mom, and our neighbor all attested to this. One advantage of the soupiness was that it supplied some nice flavor to the Tillamook vanilla bean ice cream served with the pie.
One of the local groceries had red and yellow raspberries for a ridiculously low price. I hadn't made raspberry pie since I picked the wild ones on my grandfather's farm, so I gave it a go.
First issue: crust. I don't do trans fat. I found a recipe from Eating Well magazine (the first incarnation) that uses ground toasted nuts as part of the fat source in the crust. I used almonds. The crust wasn't the easiest to roll out, which left me with not quite enough for a top crust. So I took a little biscuit cutter and cut out pastry circles for the top.
Second issue: thickener. I used arrowroot start, which I had on hand. Unfortunately, the old Joy of Cooking recipe I used for the filling called for a good bit of water to be added. The resulting filling was a little soupy and did some considerable bubbling over in the oven. If I were improvising this, I would have skipped the water and added more berries.
The net result was pretty tasty. The SO, his mom, and our neighbor all attested to this. One advantage of the soupiness was that it supplied some nice flavor to the Tillamook vanilla bean ice cream served with the pie.
Cindy
Sounds tasty, Cindy.
I watched a report on the news the other night. They implied that we are better off using butter or even lard in pie crusts than using shortening (a transfat.) Do you agree?
I'm just not sure it's worth it (for me) to eat pie without a nice flaky crust. I don't eat it very often. If I ate it every day, I could understand avoiding the use of TFs, but I don't, and I am very watchful of the kind of fat used in products I buy. Where's the harm of using shortening in pie if it's a once in a while thing?
One of the local groceries had red and yellow raspberries for a ridiculously low price. I hadn't made raspberry pie since I picked the wild ones on my grandfather's farm, so I gave it a go.
First issue: crust. I don't do trans fat. I found a recipe from Eating Well magazine (the first incarnation) that uses ground toasted nuts as part of the fat source in the crust. I used almonds. The crust wasn't the easiest to roll out, which left me with not quite enough for a top crust. So I took a little biscuit cutter and cut out pastry circles for the top.
Quoted message said:
Sounds tasty, Cindy.
I watched a report on the news the other night. They implied that we are better off using butter or even lard in pie crusts than using shortening (a transfat.) Do you agree?
I'm just not sure it's worth it (for me) to eat pie without a nice flaky crust. I don't eat it very often. If I ate it every day, I could understand avoiding the use of TFs, but I don't, and I am very watchful of the kind of fat used in products I buy. Where's the harm of using shortening in pie if it's a once in a while thing?
Very true. If you eat pie a lot, then it's an issue. If it's an occasional thing, it's no big deal what sort of fat you use. If you eat lots of frosting, potato chips, french fries, donuts or other fried foods, which some people do, it makes a difference. I eat pie around Thanksgiving but I worry about my parents who always have sweet stuff around.
The advice is helpful for a lot of people who wouldn't otherwise be aware of the issue.
Curly Sue wrote on 21 Aug 2005 in rec.food.cooking
Quoted message said:
TammyM said:
Cindy Fuller said:
One of the local groceries had red and yellow raspberries for a ridiculously low price. I hadn't made raspberry pie since I picked the wild ones on my grandfather's farm, so I gave it a go.
First issue: crust. I don't do trans fat. I found a recipe from Eating Well magazine (the first incarnation) that uses ground toasted nuts as part of the fat source in the crust. I used almonds. The crust wasn't the easiest to roll out, which left me with not quite enough for a top crust. So I took a little biscuit cutter and cut out pastry circles for the top.
Quoted message said:
Sounds tasty, Cindy.
I watched a report on the news the other night. They implied that we are better off using butter or even lard in pie crusts than using shortening (a transfat.) Do you agree?
I'm just not sure it's worth it (for me) to eat pie without a nice flaky crust. I don't eat it very often. If I ate it every day, I could understand avoiding the use of TFs, but I don't, and I am very watchful of the kind of fat used in products I buy. Where's the harm of using shortening in pie if it's a once in a while thing?
Very true. If you eat pie a lot, then it's an issue. If it's an occasional thing, it's no big deal what sort of fat you use. If you eat lots of frosting, potato chips, french fries, donuts or other fried foods, which some people do, it makes a difference. I eat pie around Thanksgiving but I worry about my parents who always have sweet stuff around.
The advice is helpful for a lot of people who wouldn't otherwise be aware of the issue.
Being a type 2 Diabetic I am very aware of the "cookie dough" effect in your arteries when Glucose and Fats mix. Transfats can cause platlettes to "stick" to the walls your arteries even in normal people. These stuck platlettes can take years to work free or to build up. So even occassional use of shortenings can be "Not Good" for you stroke and heart attackwise. Even Store bought lard the firm block at room temp type can have trans fats.
That is why in some instantises Trans Fats are considered Toxic.
-- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up.
There are some non-hydrogenated palm oil shortenings available now. I use 1/2 butter 1/2 trans fat free shortening for my pie crust. It is flaky with a nice buttery flavor. It never makes sense to me to treat yourself to something that isn't good for you. Especially when there are alternatives.
In article <[email hidden]>, Curly Sue <[email hidden]>
Quoted message said:
TammyM said:
Cindy Fuller said:
One of the local groceries had red and yellow raspberries for a ridiculously low price. I hadn't made raspberry pie since I picked the wild ones on my grandfather's farm, so I gave it a go.
First issue: crust. I don't do trans fat. I found a recipe from Eating Well magazine (the first incarnation) that uses ground toasted nuts as part of the fat source in the crust. I used almonds. The crust wasn't the easiest to roll out, which left me with not quite enough for a top crust. So I took a little biscuit cutter and cut out pastry circles for the top.
Quoted message said:
Sounds tasty, Cindy.
I watched a report on the news the other night. They implied that we are better off using butter or even lard in pie crusts than using shortening (a transfat.) Do you agree?
I'm just not sure it's worth it (for me) to eat pie without a nice flaky crust. I don't eat it very often. If I ate it every day, I could understand avoiding the use of TFs, but I don't, and I am very watchful of the kind of fat used in products I buy. Where's the harm of using shortening in pie if it's a once in a while thing?
Very true. If you eat pie a lot, then it's an issue. If it's an occasional thing, it's no big deal what sort of fat you use. If you eat lots of frosting, potato chips, french fries, donuts or other fried foods, which some people do, it makes a difference. I eat pie around Thanksgiving but I worry about my parents who always have sweet stuff around.
The advice is helpful for a lot of people who wouldn't otherwise be aware of the issue.
I never buy hydrogenated vegetable shortening or margarine. I use butter or oil (peanut, canola, or olive), depending on the desired taste or consistency. We rarely have crackers or chips in the house, so we manage to avoid most trans fat sources. The raspberry pie was the first pie we'd made since Thanksgiving. We generally do cobblers or crisps in the summer.
I watched a report on the news the other night. They implied that we are better off using butter or even lard in pie crusts than using shortening (a transfat.) Do you agree?
I noticed at the supermarket that Crisco is now selling transfat-free shortening sticks. At about $3.25 for 20oz. Yikes!
On Mon 22 Aug 2005 09:14:46a, Default User wrote in rec.food.cooking:
Quoted message said:
TammyM said:
I watched a report on the news the other night. They implied that we are better off using butter or even lard in pie crusts than using shortening (a transfat.) Do you agree?
I noticed at the supermarket that Crisco is now selling transfat-free shortening sticks. At about $3.25 for 20oz. Yikes!
They also have it in cans. I bought a one pound can just to try. The baking results are identical to the regular Crisco.
I prefer half butter/half lard, but I will use Crisco if I'm out of lard.
-- Wayne Boatwright *¿* ____________________________________________
My doctor told me to stop having intimate dinners for four, unless there are three other people.
On Mon 22 Aug 2005 09:14:46a, Default User wrote in rec.food.cooking:
Quoted message said:
TammyM said:
I watched a report on the news the other night. They implied that we are better off using butter or even lard in pie crusts than using shortening (a transfat.) Do you agree?
I noticed at the supermarket that Crisco is now selling transfat-free shortening sticks. At about $3.25 for 20oz. Yikes!
They also have it in cans. I bought a one pound can just to try. The baking results are identical to the regular Crisco.
I prefer half butter/half lard, but I will use Crisco if I'm out of lard.
You know, I've never used lard -- mainly because, in times past, lard was considered to be villainous and vegetable shortening (Crisco) a healthier option. Now that Crisco is the bad guy, I can give lard a try :-> I remember my Auntie's pies when I was a little girl, and they were always wonderful, heavenly. For years, people have said "your pies are **almost** as good as Auntie's!", and I'm guessing the big difference is that she used lard. Look out, family! Figuratively speaking of course, I'm battin' the next one outta the ballpark :-)
On Tue 23 Aug 2005 04:32:33p, TammyM wrote in rec.food.cooking:
Quoted message said:
Wayne Boatwright said:
On Mon 22 Aug 2005 09:14:46a, Default User wrote in rec.food.cooking:
Quoted message said:
TammyM wrote:
> I watched a report on the news the other night. They implied that we > are better off using butter or even lard in pie crusts than using > shortening (a transfat.) Do you agree?
I noticed at the supermarket that Crisco is now selling transfat-free shortening sticks. At about $3.25 for 20oz. Yikes!
They also have it in cans. I bought a one pound can just to try. The baking results are identical to the regular Crisco.
I prefer half butter/half lard, but I will use Crisco if I'm out of lard.
You know, I've never used lard -- mainly because, in times past, lard was considered to be villainous and vegetable shortening (Crisco) a healthier option. Now that Crisco is the bad guy, I can give lard a try :-> I remember my Auntie's pies when I was a little girl, and they were always wonderful, heavenly. For years, people have said "your pies are **almost** as good as Auntie's!", and I'm guessing the big difference is that she used lard. Look out, family! Figuratively speaking of course, I'm battin' the next one outta the ballpark :-)
TammyM, little ole pie baker me
You go girl! Just don't let them start calling anybody lardass. :-)
-- Wayne Boatwright *¿* ____________________________________________
My doctor told me to stop having intimate dinners for four, unless there are three other people.
