Can I make a latticed cream pie (no-bake filling)?

  • Can I make a latticed cream pie (no-bake filling)? rumtscho

    I want to experiment with a cream pie with a nonbaked filling (containing whipped cream, thickened with gelatine - basically a flavored diplomat cream). But for aesthetical reasons, as well as a better crust-to-filling ratio, I want to try it with a lattice. But I don't have much experience with double-crust pies, so I am not sure how to make it.

    My first idea is to blindbake the double crust, then remove the "weights" and get the filling somehow into the pie. I normally use white beans as weights. But I am not sure how I can get them out without breaking the lattice, as they are quite heavy. Also, I normally line the crust with alu foil when blindbaking. How can I get the alu foil out, and how can I prevent the beans from sticking to the lattice? I don't think there will be problems with the filling, I think a piping bag can get it in while still semi-liquid.

    The second idea is to bake the lattice separately. I would weave it, put it on something of the right size (I have a glass cake pan bottom, could use it without attaching the pan wall) and bake. Blindbake the low crust, then fill the pie, then cover with the lattice. The question is, how to attach it to the pie?

    Has anybody tried this before? I think that the second idea is more feasible than the first, any comments? Or are there other tricks I haven't thought of? Any reason why this will or won't work?

  • I agree that the second idea is much more feasible, as you need access to the base for weighing-down purposes.

    You will need to be careful to make sure the diameter of the lattice matches the base very well. I would attach the lattice with some dabs of caramelised sugar, as it's sweet and should dry like glue.

baking pie
Related questions and answers
  • I have some ripe papayas and decided to create a new pie recipe with them. The papaya part turned out quite well. I used pureed papayas, dark sugar beet syrup, creme fraĆ®che, egg, and some cognac. The taste is very earthy, somewhat buttery, and while it was nice, I didn't want the whole pie to taste like that. So I decided that a second filling would be nice. I want to make a filling..., and mixed in dissolved starch. But after baking the pie, the taste is nowhere near what I need. The biggest problem is that it isn't sour enough. Any ideas how to approximate frozen yogurt or yogurt

  • I am hoping to make dough cups using a corn bread style dough. My approximate recipe would be, presumably, to par-bake initially, then fill with a pot pie style liquid/solid mixture, top with a corn... is throwing off my search results, I am guessing perhaps there is a molten cup cake batter/dough recipe or something that can be modified to have a savory corn-bread flavor and still really stand up to baking with a liquid inside. How can I modify standard corn bread recipes to accomodate a wet filling? Am I underestimating the resilience of corn bread to not succumbing to exploding from its filling

  • I saw a recipe for green tea shortbread cookies with white ganache filling and fell in love with it. But here, it is quite hard to get any matcha, the few Amazon marketplace sellers have very high prices. Now I want to use this as an inspiration to create a new recipe. I want to have a shortbread cookie which has a light, summery flavor added to the dough. As I can't get matcha, I don't think I... include a dry powder, such as mandelkipferl, but I can't think of a fruity powder to use. And I am afraid that adding fruit-based ingredients will make the dough too liquid. My current best idea

  • . This recipe says butter, but there is lots of advice to use lard instead, to make it "more tender". I am not sure that this has any consequence in yeast dough, probably some well-intentioned home cook decided that if it works for pie crust, it works for bread too. But I'd like to hear your opinion. How many times should I let it rise? The usual procedure is something like Rise yeast in milk - mix... advice" on how to get it that way. And the advice of one friend contradicts that of another one (if it isn't internally inconsistent at to start with). I think that you SeasonedAdvicers are less

  • Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of air in the finished sauce. It reached to correct consistency and otherwise was completely fine, but I would think vanilla sauce should have a relatively thick, rich consistency without any bubbles in it. How can I do it better next time? Would heavy cream help? Should I not use a whisk and just stir with a spoon? How big of a risk is it that my sauce will curdle if I don't use a whisk?

  • , leading to a pretty huge mess in our spice cabinet. I'd like to get some containers that are relatively uniform in size so they can be stacked on top of each other without falling all over the place. And I'd like them to be rectangular or some other non-circular shape so they can be placed in rows easily. And, for the tricky part, I'd like containers that have some sort of shaker part so I can shake the spices in if I want to. Any suggestions? I've seen some very expensive things out there and am wondering whether there are other options. I can store spices that don't fit in the containers

  • sources agree that they can be cooked any old way, nearly all recipes I found include fried plantains. I don't like fried vegetables much, so I thought that I could just modify a recipe. As I have never cooked a plantain, I cannot decide which would be the proper technique to use. I found a recipe which sounds nice. It uses fried plantain slices to create a kind of pie crust, and then the crust... a positive effect in taste. Second, I made a pie crust with fried plantains and a jibarito (with a non-traditional filling) with roasted plantains. Both tasted quite good, and actually very similar

  • it with pie crust dough, make the filling and wait for it to cool, then put it in the dough in the ramekin and place pie crust dough on top. Freeze until just set then take a double amount of heavy duty foil, make a mould around the bottom and then top with foil and put in the freezer. then when she is ready to eat, she can just take it out of the freezer, bake for about 30 minutes, then just take the top foil off so that the top can brown, then she can eat and enjoy. Does this sound reasonable? I have looked online and Iha ve not found anything like this so any help would be appreciated.

  • The objective was to quickly put together a banoffee pie without going through making the pie crust. But this store bought Graham cracker pie crust comes with some confusing instructions a t the back.This is the product with a picture. It says: Ready to use. For a golden crust, bake at 350 F for 5-7 minutes. And then it goes on to outline some simple recipes for pies. What I understand from this is that there are two option, and I need to bake it only if I want the crust to develop a certain golden color. If I am strapped for time or any other reason I choose not to, I can use

Data information