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Serving
Pies and Related Pastry
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| To be most palatable, pies
and pastry should be served as soon as possible after they are baked. When
pies are allowed to stand for any length of time, the lower crust becomes
soaked with moisture from the filling used, and in this state the pie is
not only unpalatable, but to a certain extent indigestible. Consequently,
whenever it is possible, only enough for one meal should be baked at a
time. |
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| After a pie is taken from
the oven, it should not be removed from the pan in which it is baked until
it is served. In fact, pie with a tender crust cannot be handled easily
and so should be cut while it is still in the pan. |
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| Often it is best to serve
a pie warm. When this is to be done, it can be served immediately upon
being taken from the oven, or if it has been baked for some time and is
cold, it may be set in the oven and reheated before serving. Such treatment
will freshen any pie that has become more or less stale. In case pies must
be kept before being served, they should be covered and stored in a place
that is both cold and dry. |
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Ways
of Serving Pie
Several ways of serving pie
are in practice. This dessert may be baked in attractive dishes especially
designed for this purpose and then served from them at the table, or it
may be baked in an ordinary pie pan and then placed on a plate larger than
the pan for serving. Pie of the usual size is generally divided into five
or six pieces, a sharp knife being used to cut it. If possible, a pie knife,
which is narrow at the end of the blade and gradually grows broader until
the handle is reached, where it is very broad, should be provided for the
serving of this dessert, for it helps very much in handling the triangular
pieces that are cut from a large pie. |
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| The plates on which pie
is served should be at least as large as salad plates. Very often, instead
of serving it from the pan at the table, it is put on plates in the kitchen
and passed at the table. Pie is always eaten with a fork, one that is smaller
than a dinner fork being used. |
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Helpful
Baking & Serving Tools
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Bake-and-Serve
Stoneware Pan - 10-inch
This freezer, microwave,
oven, and dishwasher-safe, sturdy but not annoyingly heavy stoneware baker
is perfect for baking and serving casseroles, desserts, and quiches. After
baking is done you could easy serve everything warm at the table in beautiful
stoneware.
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Pfaltzgraff
Delicious
Pie
Keeper
Safe in the dishwasher,
13-1/4 inches in diameter, 7-1/2 inches high. Pfaltzgraff includes a 3-year
warranty. |
This pie keeper
makes an impressive display and storage spot for your fresh baked wares.
Crafted from durable stoneware, the 2-piece unit features a broad serving
dish with a crimped edge glazed in red. The top, a rich jumble of sculpted
whole apples, features a clever handle formed by a pair of leaves and an
apple stem. The bright red glaze is cheery and fresh, with accents of warm
yellow and soft green throughout. Though you cannot actually bake a pie
in the dish, it is perfect for keeping pies protected before and after
serving, works well for transporting pies to parties or picnics and will
fit even the extra large store bought pies. |
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Pie
à la Mode
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| A very attractive as
well as appetizing way in which to serve pie is known as pie à la
mode. This method of serving, which is often resorted to when something
extra is desired, consists in placing a spoonful or two of ice cream of
any flavor on each serving of apple or other fruit pie. Pie served in this
way is high in food value and is a general favorite with persons who are
fond of both ice cream and pie. |
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Pie
and Cheese
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| With most pies containing
fruit filling, a small piece of cheese, preferably highly flavored cheese,
may be served. This makes a very good accompaniment so far as flavor is
concerned, but is omitted in some meals because it may supply too much
food value or too much protein. However, if the fact that a high-protein
food is to be served at the end of the meal is taken into account when
the remainder of the meal is planned, there need be no hesitancy in serving
cheese with pie. Of course, when cheese is to be included in the meal in
this way, the portions of the protein foods served with the main course
should be smaller. |
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Pies
- Cookbooks
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| Homemade
Pies |
| Humble
Pie |
| Art
of Pie Making |
| All
About Pies & Tarts |
| Pie
& Tart |
| Pie
and Pastry Bible |
| W/Sonoma
Collection |
| More
Making Pies |
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