Crust With Apple Pie Filling

Hello guys.this is the last  experiment for us before we start our own experiment with is crust with apple pie filling..

 

OBJECTIVE:-

• Evaluate two- crust pies, with particular emphasis on evaluation of the crusts.
• Identify techniques that are helpful in minimizing the soaking of pie crusts.  

 THIS IS THE BASIC FORMULA FOR MAKING  CRUST WITH APPLE PIE FILLING

2-Crust pie                                                   1-Crust pie 

110g(1c) All purpose flour                        55g All purpose flour

3g (1/4tsp) salt                                         1.5g salt

66g (1/3c) Shortening                                        33g Shortening

40ml (1/6c) Water                                       20 ml Water

METHOD:- 

• Stir flour and salt together with a 4- tined fork. Add shortening and cut in with a pastry blender until pieces are the size of uncooked rice grains. 
• Toss the flour mixture lightly with a fork while slowly adding the water. After all of the water is added, stir approximately 10 strokes with the fork until the dough forms into a ball.
• If making 2 crust, divide the dough into 2 balls of approximately equal size. Roll one of the balls into a circle of dough 1/8'' thick,using the special guides to control thickness.
• Fold the rolled dough in quarters. Unfold in a 5'' pie plate, adjusting to fit up the sides without stretching the dough. 
• For a 1- crust pie, trim 1/2'' beyond the edge of the pie plate and flute the dough so that it rest on the lip of the plate.
• For a 20 crust pie, trim the dough of the bottom crust even with the edge of the pie plate.
• Roll the second crust in the same manner as the first. Fold this upper crust in quaters and set aside until the filling ( see basic formula- cherry pie) has been prepared and placed in the bottom crust. 
• Unfold the second crust and adjust over the filling so that the edges extend beyond the lip of the pie plate.
• Trim the top crust 1/2'' beyond the edge of the pie plate. Fold this extension under the bottom crust that is resting on the lip of the plate; flute the dough '' sandwich'' so it rest on the lip of the pie plate.
• With a parking knife, cut a design of slits each about 1/2'' long in the center region of the  upper crust.
• Bake in a preheated oven at 218C (425F) for approxiamtely 20 minutes, until the crust is golden and the juice begins to bubble ( as seen through the slits in the top crust).

This is our task for this week...

1. Thickness of the crust  

a) Crust 1/4'' thick- prepared pastry for 2- crust pie and apple pie filling, but roll the crust 1/4''           thick. Bake according to the basic  formula. 

The ingredient of 2- crust pie

  Put flour together with salt and stir together with fork

 Add shortening and stir it together

 Slowly adding the water and after all water is added, stir approximately 10 stokes with fork until the dough form into ball

The dough form into ball

Divide the dough into 2 balls of approximately equal size

 Roll one of the ball into a circle 

Circle of dough 1/4 thick

Fold the rolled dough in quarters

 Trim the dough of the bottom crust even with the edge of the pie plate

Put apple pie filling into the crust and roll the second crust in the same manner as the first

Fold this upper crust in quarters and set aside until the apple pie filling has been prepared and placed in the bottom crust.( Unfold the second crust and adjust over the filling so that the edges extend beyond the lip of the pie plate.)

 With a paring knife, cut a design of slits each about 1/2'' long in the center region of the upper crust

Do the same step to other the different is:

b) Crust 1/4'' thick, no slit in top crust- Prepare pastry for 2- crust pie with apple pie filling, but be sure to roll crust 1/4'' thick. Do not cut slits in the top crust. Bake according to basic formula.

c) Crust 3/8'' thick- Prepare pastry for 2-crust pie with apple pie filling, but use a special board to roll crusts 3/8'' thick. Bake according to basic formula.

 Before Bake ( 218C (425F) for approximately 20 minutes until the crust is golden and juice begins to bubble

                                 Crust 1/4'' thick                    No slit in top crust                          

Crust 3/8'' thick


After Bake

This is the final result of crust with apple pie filling

Apple Pie

Treatment	Condition of Crust		Filling Palatability
	Bottom	Top
Treat bottom crust   a.Hot filling (control)	Bottom ok Sider Soggy	Dry	Stable
b.Coat with butter	Bottom ok Sider Soggy	Dry	Unstable
c.Coat,egg white	Dry	Dry	Stable
d.Cold filling	Soggy	Dry	Unstable
Thickness of crust   a.1/4”	Bottom ok Sider Soggy	Dry	Stable
b.1/4”, no slit in top	Bottom and Side ok	Dry	Stable
c.3/8”	Bottom ok Sider Soggy	Dry	Stable

Custard Pie

Treatment	Condition of Crust	Filling palatability
Variation,Filling   a.Baked crust, baked filling	Dry	Stable
b.Hot filling, unbaked crust	Medium	Stable
c.Cold filling,unbaked crust	Half dry	Stable
d.Partially baked crust	Soggy	Stable
e.Baked crust	Fully dry	Stable

Fruit Leather

Hello guys.this is the fourth  experiment by our group.this week we making a new experiment about fruit leather. this experiment allows the food last longer. 

OBJECTIVE:-

• . Identify the reasons for the procedures used in driying fruits.

•  Explain the reason for blanching some vegetables and the reason for not blanching other vegetable and fruits. 

•  Compare the cost quality of home- dried with commecially dried fruits.

•  Evaluate the use of ascorbic acid in retaining color in dried products.

THIS IS THE BASIC FORMULA FOR MAKING  FRUIT LEATHER

(21/ 2c) Peach, hulled and cut in half

(25g) Sugar

METHOD:-

• Puree strawberries in blender until smooth. Stir in the sugar. Line jelly roll pan with aluminium foil and fasten it to the edges with masking tape.
• Spread the fruit evenly in the pan. Dry in oven at 140F (60C) until completely dry and no longer sticky ( approximately 12 hours).
• Remove from alumium foil and roll up. Wrap the roll tightly in aluminium foil and store at room temperature in a tightly closed plastic bag or container. Note: Apple leather can be made using 11/2 1b of apples ( peeled, cored, and pureed), 90ml water, 75g sugar, and 0.8g cinnamon. 

This is our task for this week...


1) Control- Prepared the basic formula ( by using peach fruit) . Note the time required to dry.

This the ingredient 

Puree peach in blender until smooth

Stir in the sugar

(Put parchment paper in the tray) Spread the fruit evenly in the tray by using rubber spatula and dry in oven at 140F (60C) until completely dry and no longer sticky ( approximately 12 hours )

Before Bake

After Bake 

2) Honey, 140F (60C) oven - prepare basic formula, but substitude 30 ml honey for the sugar. Dry in oven    at 140F. Note the time required to dry.

The ingredient

Puree  peach in blender until smooth

This time stir in the honey 30ml ( spread the fruit evenly in the pan and dry in oven at 140F (60C) until completely dry and no  longer sticky) 

Before Bake

After Bake

This is the result of  the fruit leather:

Treatment	Colour	Flavour	Tenderness	Texture
Strawberry, Sugar	Maroon	Sour	Hard	Crispy
Strawberry, Honey	Maroon	Sour	Soft	Chewy
Peach, Sugar	Pale Yellow	Sweet Sour	Hard	Crispy
Peach, Honey	Pale Yellow	Sweet Sour	Soft	Chewy
Kiwi, Sugar	Yellow Brown	Sour	Hard	Crispy
Kiwi, Honey	Yellow Brown	Sour	Soft	Chewy
Dragon Fruit, Sugar	Red Purple	Tasteless	Wet	Wet
Dragon Fruit, Honey	Red Purple	Tasteless	Crispy	Wet
Apple, Sugar	Pale Brown	Sweet	Soft	Wet
Apple, Honey	Pale Brown	Sweet	Soft	Wet