(Last lifesign: 15 Sep. 22:22, from: 130.240.2.22 , Current time: 15 Sep. 22:23)
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ejm //| |VK!! I can't believe that there is someone actually here. Hello. :^)
VK;
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| MAIL | / > I got a mysterious package
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_||_ | \llizard >> So you will be eating apple and rhubarb pie tonight then?
VK; a mysterious package that requires me to make
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VK; I'm not sure that I remember how to make pie. T has done the cooking every night for ages. Every time I have come here for the past few days, the chat has been empty or I haven't been able to get in.
[Hmmm.... maybe I should go home and make some pie too...]
llizard >> Hmmm... can't you get T to make the pie? > Every time I have come here for the past few days, the chat has been > empty or I haven't been able to get in. :( :( :(
VK; I haven't seen any rhubarb at the market since the spring (it never survived in our shady garden) so it will have to be apples. When I say "have to be" apples, that implies something bad. I adore apple pie so don't think of it as a hardship.
VK >> "Hmmm... can't you get T to make the pie?" Not tonight. We are finally alone in the house and he has had to cook like a fiend for visiting relatives.
llizard >> Of course! At home - HOME! - the rhubarb gets big and horrible around the middle-end of June. Up here, in this strange country, it's still fine to cut and eat... :-/
VK; but maybe if I begged him....
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llizard >> I see! Well... what's your recipe so far?
VK; :^D The next door neighbour's rhubarb looks fine but I know she uses it so she won't let me have any. (It's a gorgeous all red variety)
VK; First I make pastry 3 measures of flour salt 1 measure of shortening cold cold water Roll it out in two rounds.
VK; I put one round into the bottom of a pie plate with the edges hanging
over...
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ejm97 __||__ | \llizard >> 150 g margarine 3 dl flour 2 msk sugar
VK; shortening is vegetable lard. Sometimes I add butter or cheddar cheese as well. The second round I leave on the rolling pin and put the pastry in the fridge.
llizard >> g = gram. dl = deciliter (1 dl = 1/10 liter). msk = tablespoon
llizard >> "vegetable lard"? Hmmm... I guess that must be like margarine...
VK; I don't put sugar in my pastry but I know lots of people who do.
Then I peel and slice as many of these as one needs to fill the pie
plate (5 or 6)
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`"""""""' `""""""'llizard >> No rolling into thin rounds in the case of my pie. (it wouldn't work anyway). Just divide the stuff in half and take one half and squeeze it into the bottom of the pie form.
llizard >> You _need_ sugar in this one!!! (or you would only have margarine and flour, and that tastes just like - flour :P and it's harder to squeeze it into shape...)
llizard >> Then place the pie form with the stuff [word?] in the bottom into the oven [200 degrees C] and let it stay there for ten minutes.
VK; yes it's like margarine but it has no salt or colouring. Usually for one pie, I use 2 c. flour 2/3 c. shortening and/or sweet butter or cheddar cheese 1 tsp salt 1/3 to 2/3 c. cold cold water Hmmm. What is a cup? 8 oz. There are about 2 and 1/2 c in a litre (I think) My recipe is an old one from my mother's mother's mother... before we switched over to metric system.
llizard >> During these ten minutes you peel and slice 2-3 apples (this is not a very big pie). When you take the pie out you put the apples (or rhubarb, or whatever) in it and take the rest of the [whatever it's called] in little pieces that you squeeze between your fingers into flat "blobs" that you put next to each other until they cover the apples. (if you make rhubarb pie you also need to add _a lot_ of sugar on the rhubarb before "putting the lid on").
Then, finally, it all goes back in the oven for 30 min.
VK; very different so far!!! Then to the apple slices I add granulated sugar (1/2 c?? depending on how sweet the apples are) and about a tsp of cinnamon, a dash of nutmeg and a dash of cloves.
llizard >> I never heard about there being colouring in margarine... but I suppose it can be different in different countries...
> very different so far!!! Mmmmm... but concider what you're going to eat with it...
> a tsp of cinnamon, a dash of nutmeg and a dash of cloves. No, none of that stuff in my pie...
VK; Yours sounds like another kind of pie I've had! But it sounds good. Then I put the apples and sugar in the pie dish, cover the apples with the other round and seal the edges. I put slits in the top (not going to the bottom of the pan or the apple juice will leak out.
> Mmmmm... but concider what you're going to eat with it... I meant, why not make a Swedish apple pie to go with the Swedish custard...
llizard >> It's a very simple recipe. And it's not seen as "food", but don't you dare _eat_ anything else before eating this pie, or you'll end up with a stomach that is just too full! :D
Oh, I forgot, while the pie is in the oven you mix the custard and then, when the pie has cooled off a little (but is still *warm*) you eat it with the custard. (one pie = four portions)
> Yours sounds like another kind of pie I've had! But it sounds good. It IS good! :)
Entering through the back door...
VK; Finally, the pie goes in a very hot oven (425F --our oven is from
before metric as well) for 15 minutes then turn down to 350 F for another
30 minutes or until the crust is golden brown and the insides are bubbling.
Wait for a few minutes before serving.
I think it will go well with the custard you sent. :^)
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