It’s thanksgiving, so for this first round of pie making I stuck to the classics: apple and pumpkin. I followed the general method and recipe outlined in the tasty video from last week. Here’s the run down:
Filling 1 cup brown sugar 1/4 tsp salt 2 tsp cinnamon 1/3 cup lemon juice 1 3/4 tbsp corn starch apples (amount not specified in the video, or I missed it) Pastry 2 egg yolk 4 tbsp ice water 2 cups flour 10 tbsp butter salt to taste
I used about seven sunrise apples because that’s the type and amount we had in the fridge, and compliments brand gluten free flour.
Overall the pies came together in less than an hour. A few takeaways from the pie making process:
- The dough didn’t ‘come together’ that completely, perhaps additional liquid was required for the GF flour. I used it as it was for the pumpkin, but added additional water and re-worked it for the apple.
- When I went to fill the pie with apples, I realized I could have used many more – maybe double what I had.
I documented the process using my vintage iPhone 4S and produced the following video in iMovie.
zsmithmused
November 17, 2020 — 1:22 pm
This looks great! I love your use of multimodal examples here, the video was very fun! Do you find that a lot of recipes don’t work as well with GF flour or have you found work arounds that make up for the difference? I enjoy how you included a hyperlink to last weeks blog post and included it here. Is the recipe you posted your modified one or just the one that you found that you based yours off of. If not I would love to see your updated recipe with amounts of apples included and any modifications you made!
mhirsch
November 17, 2020 — 3:55 pm
Thanks for the feedback! I’ve found GF baking can really vary – there’s lots of different flours and flour mixes that can work in different situations. I tried a couple different brands of general all purpose wheat four substitute type stuff (generally has xanthun gum and a mix of rice and other flours) for the pies and directly substituted for wheat flour. It worked out surprisingly well for pastry – I thought it was pretty indistinguishable from wheat. Cookies – anything with enough butter and chocolate – are pretty foolproof, but a lot of things are tough to duplicate – especially bread.
That recipe in the post is the original from this video: https://www.youtube.com/watch?v=SR4R7GHxU1w&feature=emb_logo (I think :p)
tylermace
November 17, 2020 — 1:23 pm
Michael this was awesome! So many different elements that I enjoyed. I first want to note how you were able to make it relatable by talking about things that you may change or alter when doing the recipe. This tends to be a question I ask myself frequently while attempting to bake. Additionally, the short film you put together to highlight your progress was extremely well done and made for an interactive and multimodal experience.
Something I think you could do to really break your steps down would be to incorporate images into the steps highlighting your progress and then compiling that to also have your video footage. Love the work here, keep it up!
mhirsch
November 17, 2020 — 4:00 pm
Hey Tyler, thanks for the feedback! Great idea to expand the video into more of a step by step. I think that’d be a lot of fun get some better video clips, recipe and instructions in there. Cheers!