I knew I was in trouble when I was kneading the dough and it just wasn't staying together. I decided, however, that denial was the best route to take and stuck the dough in the fridge. Maybe, I said to myself, the crust will hold together after it's cooled.
That would be wrong.
But by then, it was late Wednesday afternoon and while the apples might have made a lovely apple crisp, who serves apple crisp on Thanksgiving?
So I forged ahead, rolling ve--rrr-y slowly to try to hold the crust together and then doing a little cosmetic surgery (ie. just plastering some dough bits in random places on top) and hoping for the best. The result for the apple wasn't pretty but mostly worked, although I was nervous....and you can see why here.
Fortunately, the pie looked better post baking, as you can see here.
The pumpkin pie crust was the same story---just cracking and falling apart. I was lucky to get as much of the pie plate as I did.
Obviously the crust was not going to make this pie either. I am happy to report, however, that the fillings on both pies were delicious, which I am also going to point out certainly is at least 80 percent of pie, right? Yeah, I'm grasping at straws.
So, how were your pies?
Hey Ma-
Oh man. Pie dough is a difficult mistress. My crust wasn't quite to my liking this year, though it held together a bit better than yours seems to have. Did you try adding a little more water? It's such a fine line to walk when making pie crust--you both need to get it together and not overwork it. Which has left me agreeing whole-heartedly that the proof is in the pudding (or, you know, filling)...at least 80% so anyhow. Maybe if you're lucky we'll bake you a pie or two when we come to visit next month.
Sorry it's only a picture of part of my pie. This was one of the few shots I took that doesn't have my shadow imprinted in the middle of the pie.
XXOO
-R
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