8/12/2023 0 Comments Whole pie lattice angleOnce time when I had made a design of leaves, using a regular cookie cutter, for a fall party, I got out my food colors and mixed them into egg yolks for a rather pretty effect. Normally I make my own cutouts by hand, with a sharp knife, or incise a design with same. I don’t normally make the actual pies around here - my sweetheart took over piemaking duties many years ago, in self-defense (after one notable occasion when I lost my temper at a recalcitrant crust and hurled it across the room against the far wall), but he does allow me to decorate the tops. Thanks for the extra info.Īs for the pie crust toppers, so nice to see all the various options and their results. If I can’t get them at my favorite local fancy kitchen store, I might even give the Evil Empire some of my money so as to own a set. And genius man, you foresaw the many people asking where you got the cunning wee cutters and gave us the scoop. Omigosh, how much fun was this experiment?! To carry out and then for us to read about. I use these handy little fondant cutouts (for cakes) to create designs and steam holes for my pie crusts-my adult version of a playdough play factory. Brush, sprinkle and bake! Related: Dough Cutouts If you wish to try this out for yourself, I suggest simply buying a rollup of store-bought pie dough and saving yourself a step. I just don’t like “wasting” an egg for this step. The egg washes do a lovely job also, by sealing the dough with a uniform sheen to create a very finished look. Later, out of the oven: golden brown, sugary goodness.Įach wash brought about subtle changes in the dough, some a little shinier than others, some more golden, but I’d have to say my favorite option was simply painting on a light coat of milk and sprinkling sugar on top of the pie dough. Shaker Lemon Pie brushed with milk and sprinkled with sugar. Whole egg and milk wash: one beaten egg and two tablespoons milk mixed. Results: Crispy, sugary top crust, nice looking and tasting, especially for apple pie. ![]() Above, Right Side: Same as above with addition of cinnamon sugar.Texture is nice, though I could have baked it a little longer. Results: Really glossy, and picture perfect. Above, Left Side: Lattice top brushed with combined whole egg and milk wash (mix 2 Tablespoons milk to 1 beaten egg).Results: Super crunchy, shiny top, almost like a meringue or candy brittle. Above Right: Whole egg wash with granulated sugar.Results: Beautifully golden brown, sealed crust, surface not quite as flaky. Results: Crunchy, sparkly, flaky, not very brown though. Above Right: Egg yolk wash and granulated sugar.Results: Another nice shiny brown surface, and again, it seems to seal the crust. Results: The sugar melts and creates a crunchy surface that cracks when you bite it. Above Right: Brushed with egg white, then dusted with demerara sugar.Above Left: Brushed with egg white (same as above).Above Right: Brushed with egg white, then dusted with granulated sugar.Results: More browning and a glossier finish. Results: The sugar crystallizes and creates a bit of a shell thanks to the milk dissolving it before baking. Above Right: Brushed with milk, then dusted with granulated sugar.Results: Nice semi-gloss surface, dough remains flaky. ![]() Results: Same as above, but dry sugar doesn’t crystallize much, and looks more like the surface of a sugared donut (which may not be such a bad thing). Results: Plain and flaky, but no shine or extra browning. It’s coarse, crunchy and contains a wee bit of molasses. In one case, I used demerara sugar for a topping. Testing Pie Topper Optionsīasically I just whipped up a couple rounds of pie dough, rolled them out, cut out individual disks, and tried various topping options to see which one I would prefer for my top-crust tah-dah! Each disk was placed on parchment paper where I wrote down the application (otherwise, I would have forgotten it five minutes later). Apple pie brushed with a light coat of milk (actually half and half), and then sprinkled with granulated sugar, and baked. How about we don our lab coats and/0r aprons and check out what transforms pie dough from a plain old topper to a shiny showstopper. (Hmmm, me thinks I’m trying too hard.) I guess my point is, I like pie after all, it makes your eyes light up and tummy say ‘howdy.’ I thought it would be good fun to experiment with the flaky lid that crowns the pie and take a look at the effects of three top dressings applied before baking pie dough: egg, milk, and sugar. Okay, that’s a bit much, how about pie is a smile on my plate. Whole egg sugar pie top Backyard blackberries in a pie, topped with a crust brushed with milk and dusted with cinnamon sugar.
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