Fall Fell

Fall harvest brings the end of the bountiful feast...o.k. Not really anymore, as globaly we grow year round and the best blueberries may be from Chile not Maine. Pumpkins come from cans right? Apples from Wisconsin? No, that's cheese or is it Connecticut? Anyway you look at it, we can feed the harvest year round. The fact of people starving in the U.S. is an embarassment of epic proportions. So let's make some pies and turkey this Thanksgiving and give them away to people who really need them.

Is it O.K. to leave out pecan pies or pumpkin pies?
Pumpkin pies although baked are usually half cream or milk, soooo.....naaaa
Pecan are so full of sugar usually a few hours won't hurt. Best idea? Cover and refrigerate.

Is it O.K. to freeze apple pie filling? and How?
Prepare filling - wrap airtight then, overnight apples will soften a bit but not bad.

When you are trying to cut calories what is the best sugar free substitute to use when making a pumpkin pie?
When crusts are set, cover with aluminum foil, usually no problems

Chef Dave's Famous Apple Pie
5 apples (3 granny smith, 2 Macoun or Macintoch)
Granny's will be harder and more tart, Macouns or Macs will be softer and more flavorful
4 oz sugar
1 Tsp salt
1/2 Tsp cinnamon
1/4 Tsp nutmeg
1/2 Tsp flour

Crust
2 cups of all purpose flour
1 Tsp salt
1 Tbsp sugar
12 Tbsp butter
6-8 Tbsp water
Mix dry flour, salt and sugar. Cut in butter, slowly add water

Bake 15 minutes in the preheated oven (450 degrees). Reduce the temperature to 350 degrees F (175 degrees C).
Continue baking for 35 to 45 minutes, until apples are soft.

Ask Chef Dave A Baking Question
Write Directly to his e-mail or visit his Personal Blog
davem18@sbcglobal.net
thatpartyguy.blogspot.com