Two apple pie

aem said:

Old Mother Ashby said:

[snips]>
Dear me, I seem to have got up your nose! Are you always this touchy?

You don't understand the normal routine around here. First, B(to)P
posts Unassailable Truths. Then, if anyone should suggest that there's
another version of the Truth, he clarifies that the responder is
incapable of understanding the Unassailable Truth. You, for example,
can't understand because you seem to think the English once knew
something about cooking and about the English language. Get with the
program. -aem

<LOL> Still can't let go, huh...?

I like the inclusion of all those red herrings. Perhaps a recipe for
them would be good.

Pastorio

Bob (this one) said:

Old Mother Ashby said:

Bob (this one) said:

Old Mother Ashby wrote:

> Bob (this one) wrote:
>

Quoted message said:

Quoted message said:

<LOL> Americans love them so much that you see them... um, nowhere
here. English culinary training...imagine.

No, no, I didn't say Americans loved jam [censored], I said they WOULD if
they came across them. I see you share the general prejusice against
English cooking, though I think it might have improved a bit in
recent years.

Yes, in fairness, I must admit it has. Now there are Pakistani
restaurants, Japanese, French, Italian, etc. Oh, yes, English cooking
has much improved in recent years.

Quoted message said:

I don't know much about American culinary training, I presume you
have to learn to flip burgers somewhere...

<LOL> Good riposte.

Quoted message said:

Quoted message said:

> I am of course familiar with the fruit [censored], glazed and usually on
> a creme patisserie base (sometimes the pastry is coated with
> chocolate as well). Yum! But this only reinforces my point that
> these things called [censored] are open - a pastry base with a
> decorative fruit topping. That is what your creation is also,
> except that it's of greater than usual depth.

I'm truly sorry you can't read very well. Examples don't seem to
matter. Culinary definitions don't seem to matter. Apparently the
only important component of "[censored]" for you is that it not have a top
crust. Well, I can see how that would make life easier. No thinking
necessary.

Dear me, I seem to have got up your nose! Are you always this touchy?

Not a bit of it. Perhaps I have a prejudice against such parochial
declarations, particularly in the face of additional information that
might be included in the consideration.

It's been lovely.

It has indeed!

Christine

Quoted message said:

Pastorio

Bob (this one) said:

Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
Chopped up some large Gala apples, tossed them with cinnamon, ginger,
nutmeg, cloves and allspice, and a couple tablespoons corn starch.
Dumped them into the shell. Cut a couple huge Honeycrisp apples into
wedges and laid the over top of the chopped galas. Sliced some thin and
laid them in a circle in the center to be the "flower" decoration.
Sprinkled the spice mixture over the outer, apple-wedge pattern; left
the center plain. Put dabs of butter all around. Baked at 375°.

When it was done, I melted some homemade (very pale-colored) grape jelly
(1/2 white grapes, 1/2 ruby grapes), added a good bit of Applejack and
apple juice, and corn starch. Cooked it to thicken into a shiny glaze.
Poured some into the spaces and brushed the whole top with it. Total of
8 apples. Lasted through dinner. Warmed, vanilla ice cream.

Looks nice. I'd be tempted to call it a galette.

Do Gala's really work well as a baking apple? They seem quite bland to
me, and I've always stuck to the tarter side of the apple spectrum for
my pies. We don't have Honeycrisps so maybe that's where the flavor is
coming from?

Susan B.

sueb said:

Bob (this one) said:

Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
Chopped up some large Gala apples, tossed them with cinnamon, ginger,
nutmeg, cloves and allspice, and a couple tablespoons corn starch.
Dumped them into the shell. Cut a couple huge Honeycrisp apples into
wedges and laid the over top of the chopped galas. Sliced some thin and
laid them in a circle in the center to be the "flower" decoration.
Sprinkled the spice mixture over the outer, apple-wedge pattern; left
the center plain. Put dabs of butter all around. Baked at 375°.

When it was done, I melted some homemade (very pale-colored) grape jelly
(1/2 white grapes, 1/2 ruby grapes), added a good bit of Applejack and
apple juice, and corn starch. Cooked it to thicken into a shiny glaze.
Poured some into the spaces and brushed the whole top with it. Total of
8 apples. Lasted through dinner. Warmed, vanilla ice cream.

Looks nice. I'd be tempted to call it a galette.

Do not go there.Recant now, I beg you. I've been through all that with
him, and it's very, very important to Bob that you call it a PIE!!!
To him a "[censored]" is hoity toity fancy French food, the word "galette"
will have him with steam coming out of every orifice. You do not want to
be responsible for his early demise (or your own as he beats you about
the head with his culinary vocabulary).

Cheers
Christine

Quoted message said:

Do Gala's really work well as a baking apple? They seem quite bland to
me, and I've always stuck to the tarter side of the apple spectrum for
my pies. We don't have Honeycrisps so maybe that's where the flavor is
coming from?

Susan B.

Old Mother Ashby said:

sueb said:

Bob (this one) said:

Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
Chopped up some large Gala apples, tossed them with cinnamon, ginger,
nutmeg, cloves and allspice, and a couple tablespoons corn starch.
Dumped them into the shell. Cut a couple huge Honeycrisp apples into
wedges and laid the over top of the chopped galas. Sliced some thin and
laid them in a circle in the center to be the "flower" decoration.
Sprinkled the spice mixture over the outer, apple-wedge pattern; left
the center plain. Put dabs of butter all around. Baked at 375°.

When it was done, I melted some homemade (very pale-colored) grape jelly
(1/2 white grapes, 1/2 ruby grapes), added a good bit of Applejack and
apple juice, and corn starch. Cooked it to thicken into a shiny glaze.
Poured some into the spaces and brushed the whole top with it. Total of
8 apples. Lasted through dinner. Warmed, vanilla ice cream.

Looks nice. I'd be tempted to call it a galette.

I wouldn't. Typical galette is very thin - at most, one thin layer of
fruit with or without heavy glaze - on a crisp crust, usually puff
pastry or a very short crust; either pate brisee or pate sucree. Thin
and crunchy. They're open-face [censored], usually round and cut into wedges
like pizza. They're not baked in forms like [censored] pans or pie plates, but
flat on baking sheets with a self-edge. The crunch is one of the
defining elements.

Quoted message said:

Do not go there.Recant now, I beg you. I've been through all that with
him, and it's very, very important to Bob that you call it a PIE!!!
To him a "[censored]" is hoity toity fancy French food, the word "galette"
will have him with steam coming out of every orifice. You do not want to
be responsible for his early demise (or your own as he beats you about
the head with his culinary vocabulary).

I'd be self-conscious if I were you, too. But gallant effort, however
laden with crafted obtuseness.

Quoted message said:

Quoted message said:

Do Gala's really work well as a baking apple? They seem quite bland to
me, and I've always stuck to the tarter side of the apple spectrum for
my pies. We don't have Honeycrisps so maybe that's where the flavor is
coming from?

The galas were on the [censored] side. The honeycrisps more sweet and more
juicy. Both good in the instance, and combined well.

Made another one tonight with 4 honeycrisp apples and two bosc pears.
The Kid did the peeling and cutting of fruit and did most of the
assembly. I rolled and placed the crust in the same 10" pie plate, but
this time decorated the edges with leaf cutouts rather than to leave it
as a frill. Glazed with the same jelly. In the fridge now.

Pastorio

Bob (this one) said:

Old Mother Ashby said:

sueb said:

Bob (this one) wrote:

> Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
> Chopped up some large Gala apples, tossed them with cinnamon, ginger,
> nutmeg, cloves and allspice, and a couple tablespoons corn starch.
> Dumped them into the shell. Cut a couple huge Honeycrisp apples into
> wedges and laid the over top of the chopped galas. Sliced some thin
> and
> laid them in a circle in the center to be the "flower" decoration.
> Sprinkled the spice mixture over the outer, apple-wedge pattern; left
> the center plain. Put dabs of butter all around. Baked at 375°.
>
> When it was done, I melted some homemade (very pale-colored) grape
> jelly
> (1/2 white grapes, 1/2 ruby grapes), added a good bit of Applejack and
> apple juice, and corn starch. Cooked it to thicken into a shiny glaze.
> Poured some into the spaces and brushed the whole top with it.
> Total of
> 8 apples. Lasted through dinner. Warmed, vanilla ice cream.
>
>

Looks nice. I'd be tempted to call it a galette.

I wouldn't. Typical galette is very thin - at most, one thin layer of
fruit with or without heavy glaze - on a crisp crust, usually puff
pastry or a very short crust; either pate brisee or pate sucree. Thin
and crunchy. They're open-face [censored], usually round and cut into
wedges like pizza. They're not baked in forms like [censored] pans or pie
plates, but flat on baking sheets with a self-edge. The crunch is one
of the defining elements.

Quoted message said:

Do not go there.Recant now, I beg you. I've been through all that
with him, and it's very, very important to Bob that you call it a PIE!!!
To him a "[censored]" is hoity toity fancy French food, the word "galette"
will have him with steam coming out of every orifice. You do not want
to be responsible for his early demise (or your own as he beats you
about the head with his culinary vocabulary).

I'd be self-conscious if I were you, too. But gallant effort, however
laden with crafted obtuseness.

Huh? I withdraw the adjective, just make that plain "vocabulary". Ooh,
I just love you patronising, competitive Alpha males! Every
conversation is a competiton that you've gotta win! Makes me feel all
feminine and fluttery, it does.

Christine
But anybody who comes out with "I am a *lady* you know!" is asking for
trouble, all the same. You have been warned, guys.

Old Mother Ashby said:

Bob (this one) said:

Old Mother Ashby said:

sueb wrote:

> Bob (this one) wrote:
>
>> Rolled out a crust and put it into a 10-inch, deep-dish pie
>> plate. Chopped up some large Gala apples, tossed them with
>> cinnamon, ginger, nutmeg, cloves and allspice, and a couple
>> tablespoons corn starch. Dumped them into the shell. Cut a
>> couple huge Honeycrisp apples into wedges and laid the over
>> top of the chopped galas. Sliced some thin and laid them in a
>> circle in the center to be the "flower" decoration. Sprinkled
>> the spice mixture over the outer, apple-wedge pattern; left
>> the center plain. Put dabs of butter all around. Baked at
>> 375°.
>>
>> When it was done, I melted some homemade (very pale-colored)
>> grape jelly (1/2 white grapes, 1/2 ruby grapes), added a good
>> bit of Applejack and apple juice, and corn starch. Cooked it
>> to thicken into a shiny glaze. Poured some into the spaces
>> and brushed the whole top with it. Total of 8 apples. Lasted
>> through dinner. Warmed, vanilla ice cream.
>
> Looks nice. I'd be tempted to call it a galette.

I wouldn't. Typical galette is very thin - at most, one thin layer
of fruit with or without heavy glaze - on a crisp crust, usually
puff pastry or a very short crust; either pate brisee or pate
sucree. Thin and crunchy. They're open-face [censored], usually round
and cut into wedges like pizza. They're not baked in forms like
[censored] pans or pie plates, but flat on baking sheets with a
self-edge. The crunch is one of the defining elements.

Quoted message said:

Do not go there.Recant now, I beg you. I've been through all
that with him, and it's very, very important to Bob that you call
it a PIE!!! To him a "[censored]" is hoity toity fancy French food, the
word "galette" will have him with steam coming out of every
orifice. You do not want to be responsible for his early demise
(or your own as he beats you about the head with his culinary
vocabulary).

I'd be self-conscious if I were you, too. But gallant effort,
however laden with crafted obtuseness.

Huh? I withdraw the adjective, just make that plain "vocabulary".

I assume that means you missed the galette explanation above, and so
many others in this thread. But, yes, I do have a large vocabulary. It's
all those years of reading books. You should try it.

Quoted message said:

Quoted message said:

Ooh, I just love you patronising, competitive Alpha males! Every
conversation is a competiton that you've gotta win! Makes me feel
all feminine and fluttery, it does.

<LOL> I just love that you expect to get away scot-free from the results
of your own competitive sarcasm. The difference between us is that I've
offered data and you've offered hilarious if ineffectual indignation.
Cooking terms are technical terms. They generally have rather
well-established meanings or applications that seem to have escaped you.
But hope springs eternal.

Do you know the difference between a pie plate and a [censored] pan?

Quoted message said:

Christine But anybody who comes out with "I am a *lady* you know!"
is asking for trouble, all the same. You have been warned, guys.

Here's five bucks. Buy yourself something frilly. Don't waste it on
education.

Pastorio

"Old Mother Ashby" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Pastorio

Looks great, but if I would call it a [censored], not a pie. What do you call
the version that has a lid on?

What about a flan? Is that different again? 😉

Jen

Bob (this one) said:

Old Mother Ashby said:

Bob (this one) said:

Old Mother Ashby wrote:

> sueb wrote:
>
>> Bob (this one) wrote:
>>
>>> Rolled out a crust and put it into a 10-inch, deep-dish pie
>>> plate. Chopped up some large Gala apples, tossed them with
>>> cinnamon, ginger, nutmeg, cloves and allspice, and a couple
>>> tablespoons corn starch. Dumped them into the shell. Cut a
>>> couple huge Honeycrisp apples into wedges and laid the over
>>> top of the chopped galas. Sliced some thin and laid them in a
>>> circle in the center to be the "flower" decoration. Sprinkled
>>> the spice mixture over the outer, apple-wedge pattern; left the
>>> center plain. Put dabs of butter all around. Baked at
>>> 375°.
>>>
>>> When it was done, I melted some homemade (very pale-colored)
>>> grape jelly (1/2 white grapes, 1/2 ruby grapes), added a good
>>> bit of Applejack and apple juice, and corn starch. Cooked it
>>> to thicken into a shiny glaze. Poured some into the spaces
>>> and brushed the whole top with it. Total of 8 apples. Lasted
>>> through dinner. Warmed, vanilla ice cream.
>>
>>
>> Looks nice. I'd be tempted to call it a galette.
>

I wouldn't. Typical galette is very thin - at most, one thin layer
of fruit with or without heavy glaze - on a crisp crust, usually
puff pastry or a very short crust; either pate brisee or pate
sucree. Thin and crunchy. They're open-face [censored], usually round
and cut into wedges like pizza. They're not baked in forms like
[censored] pans or pie plates, but flat on baking sheets with a
self-edge. The crunch is one of the defining elements.

> Do not go there.Recant now, I beg you. I've been through all
> that with him, and it's very, very important to Bob that you call
> it a PIE!!! To him a "[censored]" is hoity toity fancy French food, the
> word "galette" will have him with steam coming out of every
> orifice. You do not want to be responsible for his early demise
> (or your own as he beats you about the head with his culinary
> vocabulary).

I'd be self-conscious if I were you, too. But gallant effort,
however laden with crafted obtuseness.

Huh? I withdraw the adjective, just make that plain "vocabulary".

I assume that means you missed the galette explanation above, and so
many others in this thread. But, yes, I do have a large vocabulary.
It's all those years of reading books. You should try it.

Quoted message said:

Quoted message said:

Ooh, I just love you patronising, competitive Alpha males! Every
conversation is a competiton that you've gotta win! Makes me feel
all feminine and fluttery, it does.

<LOL> I just love that you expect to get away scot-free from the results
of your own competitive sarcasm. The difference between us is that I've
offered data and you've offered hilarious if ineffectual indignation.
Cooking terms are technical terms. They generally have rather
well-established meanings or applications that seem to have escaped
you. But hope springs eternal.

Do you know the difference between a pie plate and a [censored] pan?

Um well, a I think pie plate is that round dish with the rim on it that
you I pies in, and a [censored] pan is that round dish with the fluted edge
and the removable bottom that I cook tartsin, but I'm sure that's the
wrong answer because I'm just a dumb ignorant woman who hasn't been to
cooking classes. Why don't you start my education by showing me a
picture, big boy?

Quoted message said:

Quoted message said:

Christine But anybody who comes out with "I am a *lady* you know!"
is asking for trouble, all the same. You have been warned, guys.

Here's five bucks. Buy yourself something frilly. Don't waste it on
education.

Pastorio

Five bucks? You may know lots about pots and pans, but you know bugger
all about the cost of lady's things. You ask your wife what you could
get in the frilly department for five bucks and see what she says.

Christine
Who is mightily offended by the thought that she would be seen dead in
the sort of shop where you can buy $5 frilly things.

Jen said:

"Old Mother Ashby" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Pastorio

Looks great, but if I would call it a [censored], not a pie. What do you call
the version that has a lid on?

What about a flan? Is that different again? 😉

Jen

This is all getting a bit technical, but a flan is, I think, the same as
a [censored], no lid. Oh dear, I had no idea what I was getting myself into
with that simple question.

I'm sure Bob can tell us the difference between a [censored] and a flan, will
probably insist on doing so.

Christine
Who doesn't actually give a rat's what you call the things.

Jen said:

"Old Mother Ashby" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Looks great, but if I would call it a [censored], not a pie. What do you call
the version that has a lid on?

What about a flan? Is that different again? 😉

There are three distinctly different things called flans by different
cultures. One type is Hispanic and is an egg custard served with a
caramel syrup. Another type is a sponge or yellow cake base, baked in a
special pan, with a raised edge within which to put fruit, creams or
custards. I saw lots of these in Germany. The other kind is French and
is another name for a pastry case that in the U.S. might be called a
[censored] or pie, depending on the vessel in which it's made or the caprices
of individual nomenclature. In France, what the British would call meat
pies (single or double crust), are called flans. There are many more
savory French flans than sweet ones.

So it could be called a flan, but it wouldn't have much currency in the
U.S. since it's not a word often used here for that sort of dish. Given
the increasing Hispanic population, I suspect that the custard version
is what will pop to mind for most people here, hearing the word.

Pastorio

Bob (this one) said:

Made another one tonight with 4 honeycrisp apples and two bosc pears.
The Kid did the peeling and cutting of fruit and did most of the
assembly. I rolled and placed the crust in the same 10" pie plate, but
this time decorated the edges with leaf cutouts rather than to leave it
as a frill. Glazed with the same jelly. In the fridge now.

Pastorio

Apples and pears together in this sort of pie are *divine*! I once
baked one and the ladies at the club kept asking what kind of
interesting apples those were in my pie. 🙂 (I kid you not!)

-L.

Old Mother Ashby said:

Bob (this one) wrote:

Quoted message said:

Quoted message said:

Here's five bucks. Buy yourself something frilly. Don't waste it on
education.

Pastorio

Five bucks? You may know lots about pots and pans, but you know bugger
all about the cost of lady's things. You ask your wife what you could
get in the frilly department for five bucks and see what she says.

I already know.

Quoted message said:

Christine
Who is mightily offended by the thought that she would be seen dead in
the sort of shop where you can buy $5 frilly things.

Yes. I know...

Pastorio

Old Mother Ashby said:

This is all getting a bit technical, but a flan is, I think, the same as
a [censored], no lid.

<LOL> "I don't know, but I'll post my incorrect notion anyway."

Quoted message said:

Oh dear, I had no idea what I was getting myself into
with that simple question.

And the subsequent insistence...?

Quoted message said:

I'm sure Bob can tell us the difference between a [censored] and a flan, will
probably insist on doing so.

Already done.

Quoted message said:

Christine
Who doesn't actually give a rat's what you call the things.

Yes. It's obvious, since you walked away without a backward look...

Pastorio

-L. said:

Bob (this one) said:

Made another one tonight with 4 honeycrisp apples and two bosc pears.
The Kid did the peeling and cutting of fruit and did most of the
assembly. I rolled and placed the crust in the same 10" pie plate, but
this time decorated the edges with leaf cutouts rather than to leave it
as a frill. Glazed with the same jelly. In the fridge now.

Pastorio

Apples and pears together in this sort of pie are *divine*! I once
baked one and the ladies at the club kept asking what kind of
interesting apples those were in my pie. 🙂 (I kid you not!)

I bought a big bag of the pears at Costco. Thus far, we've used them in
the pie above, poached some and just eaten others out of hand.

Poached in a combination of white wine and creme de menthe (it came
maybe an inch up the pears in the saucepan) after peeling and coring
them. I ran a corer down through the pear starting from the stem, but
not all the way through. Just removed a core from it and left the bottom
intact. Filled it with bleu cheese, pine nuts and a bit of fresh mint.
Poached/steamed in a covered saucepan for about 15 minutes until a
paring knife went in with little resistance. During the last couple
minutes, I dropped some bleu cheese into the pan liquid so it would melt
and make a creamy sauce. Served the pears warm and spooned the sauce
over top, garnished with chocolate shavings. Wonderful.

Pastorio

Bob (this one) said:

Old Mother Ashby said:

sueb said:

Bob (this one) wrote:

> Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
> Chopped up some large Gala apples, tossed them with cinnamon, ginger,
> nutmeg, cloves and allspice, and a couple tablespoons corn starch.
> Dumped them into the shell. Cut a couple huge Honeycrisp apples into
> wedges and laid the over top of the chopped galas. Sliced some thin and
> laid them in a circle in the center to be the "flower" decoration.
> Sprinkled the spice mixture over the outer, apple-wedge pattern; left
> the center plain. Put dabs of butter all around. Baked at 375°.
>
> When it was done, I melted some homemade (very pale-colored) grape jelly
> (1/2 white grapes, 1/2 ruby grapes), added a good bit of Applejack and
> apple juice, and corn starch. Cooked it to thicken into a shiny glaze.
> Poured some into the spaces and brushed the whole top with it. Total of
> 8 apples. Lasted through dinner. Warmed, vanilla ice cream.
>
>
Looks nice. I'd be tempted to call it a galette.

I wouldn't. Typical galette is very thin - at most, one thin layer of
fruit with or without heavy glaze - on a crisp crust, usually puff
pastry or a very short crust; either pate brisee or pate sucree. Thin
and crunchy. They're open-face [censored], usually round and cut into wedges

^^^^^^^^^^^^^^^^^^
or like pie? :-)

Quoted message said:

like pizza. They're not baked in forms like [censored] pans or pie plates, but
flat on baking sheets with a self-edge. The crunch is one of the
defining elements.

In my experience, there's no crunchy defining element to a galette.
It's open faced, usually thin, no glaze, standard pie crust.

Quoted message said:

Quoted message said:

Do not go there.Recant now, I beg you. I've been through all that with
him, and it's very, very important to Bob that you call it a PIE!!!
To him a "[censored]" is hoity toity fancy French food, the word "galette"
will have him with steam coming out of every orifice. You do not want to
be responsible for his early demise (or your own as he beats you about
the head with his culinary vocabulary).

Maybe his early demise would lead to fewer posts from dear Dr. Chung.
That would be a good thing. Keep poking the bear Christine!

Quoted message said:

I'd be self-conscious if I were you, too. But gallant effort, however
laden with crafted obtuseness.

Quoted message said:

Quoted message said:

Do Gala's really work well as a baking apple? They seem quite bland to
me, and I've always stuck to the tarter side of the apple spectrum for
my pies. We don't have Honeycrisps so maybe that's where the flavor is
coming from?

The galas were on the [censored] side. The honeycrisps more sweet and more
juicy. Both good in the instance, and combined well.

Clearly you are keeping all the good galas on the east coast. The
galas I have access to are OK as eating apples but would never be a key
player in an apple pie.

Susan B.

Bob (this one) said:

I bought a big bag of the pears at Costco. Thus far, we've used them in
the pie above, poached some and just eaten others out of hand.

Poached in a combination of white wine and creme de menthe (it came
maybe an inch up the pears in the saucepan) after peeling and coring
them. I ran a corer down through the pear starting from the stem, but
not all the way through. Just removed a core from it and left the bottom
intact. Filled it with bleu cheese, pine nuts and a bit of fresh mint.
Poached/steamed in a covered saucepan for about 15 minutes until a
paring knife went in with little resistance. During the last couple
minutes, I dropped some bleu cheese into the pan liquid so it would melt
and make a creamy sauce. Served the pears warm and spooned the sauce
over top, garnished with chocolate shavings. Wonderful.

I had an interesting pear dessert the other day. My wife picked it up at her
favourite bakery. It was a pear that had had the bottom cored out and stuffed
with blue cheese and walnuts, then the bottom was wrapped in pastry and they
were baked. It was quite good. The only problem is that I have trouble with
nuts and walnuts are at the very top of my Do Not Eat list. Other than
having to spit out the nuts, they were great.

Bob (this one) said:

Old Mother Ashby said:

This is all getting a bit technical, but a flan is, I think, the same
as a [censored], no lid.

<LOL> "I don't know, but I'll post my incorrect notion anyway."

Quoted message said:

Oh dear, I had no idea what I was getting myself into with that
simple question.

And the subsequent insistence...?

Quoted message said:

I'm sure Bob can tell us the difference between a [censored] and a flan,
will probably insist on doing so.

Already done.

Quoted message said:

Christine
Who doesn't actually give a rat's what you call the things.

Yes. It's obvious, since you walked away without a backward look...

Pastorio

Well, unlike some people I paid attention at Sunday School and I know
what happened to Lot's wife.

Christine
Who might just have eyes in the back of her head...

Old Mother Ashby said:

Bob (this one) said:

Old Mother Ashby said:

Christine
Who doesn't actually give a rat's what you call the things.

Yes. It's obvious, since you walked away without a backward look...

Pastorio

Well, unlike some people I paid attention at Sunday School and I know
what happened to Lot's wife.

Christine
Who might just have eyes in the back of her head...

<LOL> Irrelevant but clever.

Wanna piece of pie? Apples and pears. Very luscious. Tea to go with it...?

Pastorio

sueb said:

Bob (this one) said:

Old Mother Ashby said:

sueb wrote:

>Bob (this one) wrote:
>
>
>>Rolled out a crust and put it into a 10-inch, deep-dish pie plate.
>>Chopped up some large Gala apples, tossed them with cinnamon, ginger,
>>nutmeg, cloves and allspice, and a couple tablespoons corn starch.
>>Dumped them into the shell. Cut a couple huge Honeycrisp apples into
>>wedges and laid the over top of the chopped galas. Sliced some thin and
>>laid them in a circle in the center to be the "flower" decoration.
>>Sprinkled the spice mixture over the outer, apple-wedge pattern; left
>>the center plain. Put dabs of butter all around. Baked at 375°.
>>
>>When it was done, I melted some homemade (very pale-colored) grape jelly
>>(1/2 white grapes, 1/2 ruby grapes), added a good bit of Applejack and
>>apple juice, and corn starch. Cooked it to thicken into a shiny glaze.
>>Poured some into the spaces and brushed the whole top with it. Total of
>>8 apples. Lasted through dinner. Warmed, vanilla ice cream.
>>
>>
>
>Looks nice. I'd be tempted to call it a galette.

I wouldn't. Typical galette is very thin - at most, one thin layer of
fruit with or without heavy glaze - on a crisp crust, usually puff
pastry or a very short crust; either pate brisee or pate sucree. Thin
and crunchy. They're open-face [censored], usually round and cut into wedges

^^^^^^^^^^^^^^^^^^

Quoted message said:

or like pie? :-)

Quoted message said:

like pizza. They're not baked in forms like [censored] pans or pie plates, but
flat on baking sheets with a self-edge. The crunch is one of the
defining elements.

In my experience, there's no crunchy defining element to a galette.
It's open faced, usually thin, no glaze, standard pie crust.

That's one kind, as I described above. Not the most common. But that
"thin" criterion immediately disqualifies the two-apple pie from that
name. It was very deep as such things go

Quoted message said:

Quoted message said:

Quoted message said:

Do not go there.Recant now, I beg you. I've been through all that with
him, and it's very, very important to Bob that you call it a PIE!!!
To him a "[censored]" is hoity toity fancy French food, the word "galette"
will have him with steam coming out of every orifice. You do not want to
be responsible for his early demise (or your own as he beats you about
the head with his culinary vocabulary).

Maybe his early demise would lead to fewer posts from dear Dr. Chung.
That would be a good thing. Keep poking the bear Christine!

If you have a moment, you could bite me. Maybe that would keep Chung
away. Who knows? Brilliant, blaming me for the actions of someone else.
Wonderful, wishing for my demise. Splendid, encouraging strife and
combat. You're doing really well today.

Quoted message said:

Quoted message said:

I'd be self-conscious if I were you, too. But gallant effort, however
laden with crafted obtuseness.

Quoted message said:

>Do Gala's really work well as a baking apple? They seem quite bland to
>me, and I've always stuck to the tarter side of the apple spectrum for
>my pies. We don't have Honeycrisps so maybe that's where the flavor is
>coming from?

The galas were on the [censored] side. The honeycrisps more sweet and more
juicy. Both good in the instance, and combined well.

Clearly you are keeping all the good galas on the east coast. The
galas I have access to are OK as eating apples but would never be a key
player in an apple pie.

We are. And until you learn how to play with others, you don't get any
of the goods ones.

Pastorio