For the apple pie, it was my first attempt at a lattice crust (let alone any kind of top crust). I always make my grandma's apple pie recipe, which has a crumble topping so this was new for me. The pie dough was pretty easy to make and it tasted pretty good. I think it is a recipe I would use again. I didn't really have a recipe to follow for the filling. I wasn't pleased with the way it came out. It was pretty dry. I brought in my own pie pans to use so it would be easier to transport my pies home. The pie pan I made the apple pie in was a 9.5 in. pan instead of a 9 in. pan. Because my pan was bigger, I didn't have enough filling and my pie was kind of flat.
The banana cream pie I made had a graham cracker crumb crust, pastry cream/mashed banana filling, and a meringue topping. I thought I had never made pastry cream before this, but I realized today that my grandma's banana cream pie filling is pastry cream. I have made her recipe for banana cream pie a couple times. She also uses meringue as the topping for her pie, but she makes a regular pie crust. My crumb crust wasn't holding together nicely, I think it should have baked longer. My pastry cream came out really nice. For a moment, I thought I messed up the pastry cream. When it thickened, it happened so fast that I thought I was burning it or that the eggs were coagulating. But once I took it off the heat and continued to stir it, I realized that it had thickened nicely and was right. I put the meringue in a pastry bag and tried to pipe it on to make a pretty design. It didn't come out as pretty as I had hoped, but it wasn't bad.
I was very pleased with the way my tart turned out. We made sweet dough for the tart shell. Mine rolled out nicely and baked nicely. Chef had us use our pastry cream to fill the tarts. Then we had an assortment of fruit to choose from to decorate the tart. I thought mine looked pretty!
No comments:
Post a Comment