dehydrated, it should be spread over the filling and baked
in the same method used for fresh meringue.
OTHER TOPPINGS. Toppings for pies maybe
a slice of processed American cheese or a scoop of ice
cream to top apple pies. The AFRS has a large selection
of frostings, fillings, and toppings.
Cutting and Serving
Pies should be cut into eight serving-size portions.
Pies may be placed on individual plates for self-service
from the dessert bar. Pies should be placed for service
so that the point of the pie slice faces the front of the
Turnovers, dumplings, fried pies, and
cobblers should be served in a similar manner as pies.
There are several types of pastries that are included
in the AFRS. These are cobblers, turnovers, dumplings,
and fried pies. Ready-to-use puff pastry dough, in
sheets, is available. It is used with fruit fillings as a
dessert. It can also be used with meat fillings and served
as an entreé.
COBBLERS. Cobblers are pies that are baked in
sheet pans instead of pie pans. Cobblers maybe varied
by topping the filling with pie dough cut into small
dollar-sized circles or other shapes, or by using a streusel
topping. Cobbler-style pies take less preparation time
than the regular type of pies. Directions for preparing
cobblers are provided in the AFRS.
TURNOVERS, DUMPLINGS, AND FRIED
PIES. Piecrust and fruit fillings are used according to
the directions in the AFRS to make turnovers, fried pies,
and dumplings. For turnovers and fried pies, the dough
is rolled into a rectangle and cut into squares, then folded
over and sealed. Turnovers are folded into triangles and
baked. Fried pies are usually cut into semicircles and
then deep-fat fried. Dessert dumplings are formed by
the four points of the rectangle being pulled up to the
center and then sealed. They are served warm with a
dessert sauce (such as caramel).
Besides cakes and pies, there are various other types
of desserts used in the GM.
Fruit-flavored gelatins, fruit crisps and crunches,
baked apples, fruit cups, and fresh, canned, frozen, or
dried fruit provide additional dessert variety.
FRUIT GELATIN. Gelatin desserts are light,
simple to prepare, colorful, and economical to serve.
They may be plain, fruit-flavored gelatin served with a
whipped topping or a gelatin and fruit mixture.
Available flavors are cherry, lemon, lime, orange,
raspberry, and strawberry. Follow the commercial
directions on the container for the gelatin being used.
When adding fruit to gelatin, the juice drained from
the fruit can be used for part of the water specified in the
recipe. Using only the fruit juice will make the gelatin
too sweet and may cause it to be too soft. The fruit
should be well drained. Slice, dice, halve, or quarter the
fruit before adding it to the slightly thickened gelatin.
Fresh pineapple should be cooked before it is added to
gelatin desserts as it contains an enzyme that will
prevent gelatin from setting. Canned pineapple is a
cooked product and, therefore, may be used without
Keep gelatin desserts refrigerated until served.
Holding them on the serving line for long periods of time
may cause them to melt. Gelatin desserts that are
prepared in decorative molds can be unmolded easily by
dipping the container in lukewarm water for a few
seconds to loosen the gelatin from the bottom and sides.
Individual portions can be cut with a sharp knife and a
spatula used to lift out the portions for service. Gelatin
desserts may be garnished with whipped toppings.
FRUIT CRISPS AND CRUNCHES. Fruit
crisps and crunches are baked fruit desserts prepared
from canned or dehydrated fruits (for example, apples,
peaches, pineapple, and red tart cherries). Crunches may
be also made by using canned, prepared fruit pie fillings.
Crisps and crunches are topped with mixtures such as
buttered crumbs, oatmeal, oatmeal cookie mix, or cake
mix. Cinnamon and nutmeg are added to cooked apple
dessert crisps for flavor.
BAKED APPLES. Baked apples are prepared
from fresh whole, unpeeled, cooking-type apples that
have been cored. A cinnamon-flavored sugar and butter
syrup is poured over the top before baking. The apples
may be filled with a raisin nut or raisin coconut filling
if desired. Serve the baked apples warm. Whipped
cream, whipped topping, or a scoop of ice cream may
be added just before serving.