/ck/ - Food & Cooking

[Anonymous No.8147800]

Nothing, and I mean nothing, beats making a homemade apple pie. Make your own pie and you will never, never be satisfied with Table Talk every again. (Yeah, Table Talk isn't bad. But after a homemade pie, "isn't bad" doesn't cut it.)

[Anonymous No.8147803]

[Anonymous No.8147806]

>>8147800
Probably England's only worthwhile contribution to global cuisine.

[Anonymous No.8147812]

>>8147806
Except it comes from france and is better in french version.

[Anonymous No.8147845]

>>8147812

Because of course you made that in your kitchen, and you didn't just take a pic from the Internets.

[Anonymous No.8147849]

>>8147812
That's a tart not a pie.
I thought you surrender monkeys knew about cooking?

[Anonymous No.8147855]

Check it out, I made a kiwi pie the other day

[Anonymous No.8147861]

>>8147812
There is a very old recipe for apple pie in every country where apples are common - so I don't see really the point in arguing who invented it.

[Anonymous No.8147868]

>>8147845
Why the fuck would you think he didn't?
Just google the filename.

[Anonymous No.8147889]

>>8147868
>he doesn't know about reverse image search.

[Anonymous No.8147896]

>>8147845
Literally easy to make - 7 ingredients total. The reason I believe that picture is homemade is because bakeries and professionals atleast put an apricot glaze on it when it's finished.

[Anonymous No.8147905]

Put some apple brandy in the crust. It's like magic.

[Anonymous No.8147913]

>>8147905

Sage advice. Secret ingredient.

[Anonymous No.8148068]

I'm assuming Table Talk is a brand of factory made pie.
I've never liked any apple pie except Italian-style/French-style, especially not any Germanic ones. All those spices compliment each other, sure, but they drown out the apples themselves.

Italian/French-style:
Peel and cut apples.
Toss with lemon juice to prevent excessive browning then with sugar until they feel dry and powdery.
Heat 50-100g of butter in an oven-safe pan with a scraped vanilla pod and sauté the apples until nicely browned and cooked through.
Place raw pie dough on top and bake in the oven until done.
Once baked, allow to cool a bit to solidify the sugars, place a pan on the crust and flip the pan upside to slide the pie onto the plate.
Om nom nom nom nom.

My favourite is not technically a pie but more like a strudel/cake hybrid, pic related.

Lemon pastry cream, sliced apples and pine nuts on a flat disc of brioche dough. It's then rolled up into a log, coiled into a snail-shell shape, slashed and baked.

[Anonymous No.8148069]

>>8148068
Here it is rolled, coiled and slashed.

[Anonymous No.8148071]

>>8148068
>>8148069
Here it is baked and topped with pearl sugar.

[Anonymous No.8148073]

Boston Creme Pie, owns all other pies....end of discussion.

[Anonymous No.8148108]

>>8148073
That's some wild disinformation, anon. Derby pie is the best pie.

[Anonymous No.8148309]

>>8147855
cool! post a pic AFTER you've put it in the oven :)