Wednesday we did pies and tarts, which is something I am pretty familiar with since I love making pies and tarts all the time!
My apple pie came out pretty awesome and the crust kicked some serious ass. I have a pie crust recipe that I've been pretty devoted to, but that may change. I made a pretty lattice crust which garnered me some extra points, which were needed cause my banana cream pie did not look so pretty. I never heard of using a graham cracker crust for a banana cream pie, so that was a bit odd. Also, never ever heard of using meringue for a topping. When I think of banana cream, usually a whipped
cream topping comes to mind. Not a fan of this pie. The filling was good, but I didn't like anything else about it. I would have used a regular pie crust and whipped cream topping. But, my pie looked like crap. I burnt the top the first time I put it under the salamander, so I had to take the burnt part off and try again. This is the result. Gross.
Onto the tart! I was quite pleased with how the tart crust came out. My pastry cream came out well, even though Chef said it was a bit thick from what he could recall. (Lies.) It was not too thick. It was perfect. Who wants runny pastry cream? Not I! I decorated it with fruit. Ta-da...
My apple pie came out pretty awesome and the crust kicked some serious ass. I have a pie crust recipe that I've been pretty devoted to, but that may change. I made a pretty lattice crust which garnered me some extra points, which were needed cause my banana cream pie did not look so pretty. I never heard of using a graham cracker crust for a banana cream pie, so that was a bit odd. Also, never ever heard of using meringue for a topping. When I think of banana cream, usually a whipped cream topping comes to mind. Not a fan of this pie. The filling was good, but I didn't like anything else about it. I would have used a regular pie crust and whipped cream topping. But, my pie looked like crap. I burnt the top the first time I put it under the salamander, so I had to take the burnt part off and try again. This is the result. Gross.
Onto the tart! I was quite pleased with how the tart crust came out. My pastry cream came out well, even though Chef said it was a bit thick from what he could recall. (Lies.) It was not too thick. It was perfect. Who wants runny pastry cream? Not I! I decorated it with fruit. Ta-da...
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