http://noteatingoutinny.com/2006/10/10/weeknight-apple-maple-walnut-pie/ Consuming Les$, Eating More Tue, 09 Mar 2010 21:05:46 +0000 http://wordpress.org/?v=2.9.1 hourly 1 http://noteatingoutinny.com/2006/10/10/weeknight-apple-maple-walnut-pie/comment-page-1/#comment-687 Not Eating Out in New York » Blog Archive » Christmas Morning Quiche with Pineapple Tapenade Sat, 23 Dec 2006 22:20:40 +0000 http://noteatingoutinny.com/2006/10/10/weeknight-apple-maple-walnut-pie/#comment-687 [...] Preheat the oven to 375 degrees. For the crust, cut butter into cubes and let soften in a large bowl. Cut flour into butter with a pastry cutter or your fingers until butter pieces are no larger than a pea. Stir in water, adding more if necessary, or more flour if too wet. Knead and form into a ball. Roll the pastry out (or do it my way–by pressing the dough into the bottom of a 9-inch pie pan). Bake the crust for about fifteen minutes, and remove from oven. [...] [...] Preheat the oven to 375 degrees. For the crust, cut butter into cubes and let soften in a large bowl. Cut flour into butter with a pastry cutter or your fingers until butter pieces are no larger than a pea. Stir in water, adding more if necessary, or more flour if too wet. Knead and form into a ball. Roll the pastry out (or do it my way–by pressing the dough into the bottom of a 9-inch pie pan). Bake the crust for about fifteen minutes, and remove from oven. [...]

]]> http://noteatingoutinny.com/2006/10/10/weeknight-apple-maple-walnut-pie/comment-page-1/#comment-82 Not Eating Out in New York » Blog Archive » Desserts: The Sweet Potato Pie Disaster Sun, 29 Oct 2006 23:27:01 +0000 http://noteatingoutinny.com/2006/10/10/weeknight-apple-maple-walnut-pie/#comment-82 [...] Everything was going fine and dandy, taking the sweet potato option from the pumpkin pie recipe in Mark Bittman’s “How to Cook Everything.” Until pre-baking the pie crust. I’ve made my pie crust recipe (seen in Weeknight Apple Maple Walnut Pie) numerous times and never once encountered the dough sinking into the bottom of the pan, the edges repelling from their base. Even when making quiche, I pre-bake the crust a good fifteen minutes or so and never saw anything like this. So I’m concluding that it was the aluminum pie pan, which I was using because I was taking this pie with me to a house party. Those things should be sold with a boldface warning label on them! Does this happen to anyone else? Or only me, when I’m trying to impress my friends by bringing a seasonal dessert to a potluck Halloween party? I was hoping this was going to make up for my not getting dressed up. (Okay, so I had this great idea to dress up as a Red Army Communist China soldier, but I didn’t make it to Chinatown to get the cap and stuff in time. Plus, it wouldn’t look quite right if I brought a homemade sweet potato pie dressed up like that.) [...] [...] Everything was going fine and dandy, taking the sweet potato option from the pumpkin pie recipe in Mark Bittman’s “How to Cook Everything.” Until pre-baking the pie crust. I’ve made my pie crust recipe (seen in Weeknight Apple Maple Walnut Pie) numerous times and never once encountered the dough sinking into the bottom of the pan, the edges repelling from their base. Even when making quiche, I pre-bake the crust a good fifteen minutes or so and never saw anything like this. So I’m concluding that it was the aluminum pie pan, which I was using because I was taking this pie with me to a house party. Those things should be sold with a boldface warning label on them! Does this happen to anyone else? Or only me, when I’m trying to impress my friends by bringing a seasonal dessert to a potluck Halloween party? I was hoping this was going to make up for my not getting dressed up. (Okay, so I had this great idea to dress up as a Red Army Communist China soldier, but I didn’t make it to Chinatown to get the cap and stuff in time. Plus, it wouldn’t look quite right if I brought a homemade sweet potato pie dressed up like that.) [...]

]]> http://noteatingoutinny.com/2006/10/10/weeknight-apple-maple-walnut-pie/comment-page-1/#comment-59 S Tue, 17 Oct 2006 03:32:51 +0000 http://noteatingoutinny.com/2006/10/10/weeknight-apple-maple-walnut-pie/#comment-59 I tried making this pie using your recipe. It turned out wonderfully well. I didn't add any extra maple syrup but the pie turned out really, really moist--maybe because of the type of apple i used? anyways, thanks. i really enjoy your site. I tried making this pie using your recipe. It turned out wonderfully well. I didn’t add any extra maple syrup but the pie turned out really, really moist–maybe because of the type of apple i used? anyways, thanks. i really enjoy your site.

]]> http://noteatingoutinny.com/2006/10/10/weeknight-apple-maple-walnut-pie/comment-page-1/#comment-50 Yvo Thu, 12 Oct 2006 19:46:21 +0000 http://noteatingoutinny.com/2006/10/10/weeknight-apple-maple-walnut-pie/#comment-50 I suppose I should really learn to bake more but I'm just so not... well, I guess it's more about how I don't want leftover desserts in my place that much. Maybe I should just start baking and charging people for it, but my stuff just isn't that good! ;) I suppose I should really learn to bake more but I’m just so not… well, I guess it’s more about how I don’t want leftover desserts in my place that much. Maybe I should just start baking and charging people for it, but my stuff just isn’t that good!

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