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Making Quality Pies

Making Quality Pies. A Training Experience Designed for Members of the Blaine Senior Center. Making Quality Pies. Making Quality Pies Cameron P. Oliver University of Phoenix EDTC/570 Charles Lawson January 21, 2007. Introduction.

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Making Quality Pies

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  1. Making Quality Pies A Training Experience Designed for Members of the Blaine Senior Center

  2. Making Quality Pies Making Quality Pies Cameron P. Oliver University of Phoenix EDTC/570 Charles Lawson January 21, 2007

  3. Introduction Many people think baking quality pies is “as easy as pie.” As you know, making a pie might be easy. But mass producing good pies takes knowledge, skill, and team work. Click on the green arrows to begin your pie making lessons. Click here to get a copy of the Quality Pies lecture. Learning Goal and Objectives How to Make a Flakey Crust How to Make Firm Fruit Filling Putting it all Together Teamwork

  4. Goals and Objectives Goal • Make eight high quality pies Objectives • Make flakey crust • Make firm fruit filling using frozen apples • Understand the roles and tasks associated with mass producing pies Click here to view the student performance rubric. Back to the Introduction Forward to Making Crust

  5. Making a Flakey Crust Eight, 8-inch, two-crust pies (Shugart, Molt & Wilson, 1985, p 201) For this you will need: • 2 pounds pastry flour • 1 pound Shortening • 1.5 cups cold water • 1.5 tablespoons salt Tricks to Mixing a Good Crust

  6. The Trick to Mixing a Good Crust Good Crust = Flakey + Tender Flakey = Fat + Flour + Mixed Until Lumpy Tender= Flour + ↑ Fat +↓ Water + ↓ Mixing (Shugart, et al, 1985, p 199) Additional Pie Crust Resources Forward to Mixing the Dough

  7. Mixing the Dough Using the pastry attachment on the industrial mixer: • Mix flour and shortening on low speed for one minute • Scrape down sides of bowl • Continue to mix for 1-2 minutes • Dissolve the salt in a the water • Add the liquid to the flour mixture • Mix on low until dough is formed (40 seconds) (Shugart, et al, 1985, p 201) Mixing Dough Demonstrations Forward to Rolling the Dough

  8. Rolling the Dough You will be making eight, two-crust pies. A bottom crust in the pie tin and another crust to cover the apple filling. To make a two-crust pie: • Divide the dough into 16 equal balls • Roll each ball into an 11 inch circle • Place one pastry for bottom crust in each pie tin • Trim off overhanging dough • Next we will mix and add the apple filling (Shugart, et al, 1985, p 201) Click here to complete think sheet number one. Rolling Demonstration Forward to Firm Fruit Filling

  9. Firm Fruit Filling You will need 10 pounds of frozen, peeled and sliced apples • Thaw the apples and separate the liquid In a large bowl mix: • 1 ¾ pounds sugar and 4 ounces corn starch • 1 teaspoon salt, 1 teaspoon nutmeg, 1 tablespoon cinnamon • Apple liquid • Stir until thoroughly mixed (Shugart, et al, 1985, p 207) Back to Introduction Forward to Cooking the Fruit Filling

  10. Cooking the Fruit Filling When using frozen fruit for pies it is important to cook the ingredients to achieve a firm filling In a large pan add: • 1.5 quarts of apple liquid (Add water if necessary) • Using a wire whip, stir constantly bring the sugar apple mixture to a boil • Boil for 1 minute • Remove from heat and pour over apples (Shugart, et al, 1985. p 206) Forward to Putting it all Together

  11. Putting it all Together • Measure three cups of the apple mixture into each of your eight pie crusts • Moisten the edge of our pie crust with water • Fold top crust in half and cut in several slits • Cover apples with top crust • Seal edges by pressing with a fork • Bake pies in a preheated oven at 400° F for 30 to 40 minutes • When crust is golden brown you pies are done (Shugart, et al, 1985. p 206) Click here to complete think sheet number two. Back to Introduction Top Crust Demo Forward to Teamwork

  12. Teamwork To make large numbers of pies efficiently team members need to understand the necessary roles of production. • Dishwasher (1 Person) • Dough Maker (1 Person) • Crust makers (2 Persons) • Cooker (1 Person) • Topers (2 Persons) • Baker (1 Person) • Go-fer (1Person) Click here to complete think sheet number three. Back to the Introduction Forward to the Reference Page

  13. Reference Shugart, G., Molt, M., & Wilson, M. (1985). Food for fifty. New York: Macmillian Publishing Company.

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