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Cutting and Serving - 14164_201
dough is then trimmed. The pie may be fluted in the same manner as one-crust pies. If a finish or glue is desired, the pie top may be sprinkled lightly with sugar or brushed with pie wash. Select the pie wash that is applicable to the type of pie being prepared. PIECRUST   VARIATIONS.—   The  AFRS  has recipes  for  other  piecrusts  using  graham  crackers. Graham cracker crusts may be prepared from either crushed  graham  crackers,  granulated  sugar,  and  melted butter  or  prepared  ready-to-use  graham  cracker  crust. Pie  Fillings Pie fillings may contain either fruit or cream. Some pie  fillings  are  already  prepared. PREPARED  PIE  FILLINGS.—  Prepared  pie fillings  are  convenient  to  use  as  they  require  no preparation.  The  required  amount  of  filling  is  poured into an unbaked pie shell. Apple, blueberry, cherry, and peach   are   the   varieties   available.   For   further information,  see  the  AFRS  cards  for  prepared  pie fillings. FRUIT.—  Fruit   fillings,   except   those   using pregelatinized starch or canned prepared pie fillings, are cooked  before  being  placed  in  an  unbaked  piecrust.  If recipe instructions are carefully followed, the filling will be properly thickened and cut edges of the pie will ooze slightly. The pieces of fruit will look clear and distinct and   the   color   will   be   bright.   The   AFRS   gives information  on  ingredients  used  to  thicken  pies. CREAM   FILLINGS.—   The  AFRS  has  basic recipes  for  chocolate  and  vanilla  cream  pie  tilings. Cream fillings should be smooth, free from lumps, and rich in appearance. The fillings should never be boiled. Boiling  will  cause  curdling.  If  fruit  is  to  be  added, follow the recipe directions carefully to avoid a thin, runny filling. Follow the AFRS procedure to prevent this from occurring. Once  the  pie  filling  has  been prepared, pour it into a baked piecrust and top with the desired  topping. Instant pudding mixes are available for making cream filling. They require no cooking. Available in chocolate, butterscotch, and vanilla flavors, they are designed to be prepared with nonfat dry milk and water. Chocolate  mousse  pie  is  prepared  from  instant  pudding to which whipped topping is folded in to make a rich pie filling. PUMPKIN.— Pumpkin pie filling is a custard-type filling to which pumpkin and spices are added. The filling is added to the unbaked crusts and baked. Note that the pumpkin mixture for the filling should set 1 hour before adding the eggs. If  not,  the  full  amount  of absorption will not take place and the filling will shrink and crack during baking. Cream or custard fillings are highly susceptible to the formation of bacteria that cause food-borne illness. Never hold custard or cream fillings between 40°F and 140°F longer than 4 cumulative hours. Always keep cream pies refrigerated until they are served. LEMON.—  The  AFRS  lemon  pie  filling  recipe specifies  water  rather  than  milk  as  the  liquid.  Lemon juice is the flavoring and should be added after the filling is cooked. If the lemon juice is added while the filling is cooking, it will prevent the mixture from thickening. Prepared, canned lemon pie filling is also available. The filling is ready to use and requires no cooking unless it is to be topped with a meringue. In that case, the pie filling should be heated to 122°F before pouring it into the baked piecrust. Dehydrated lemon pie filling mix is available. When mixed with water, it is ready for filling piecrusts. Follow    manufacturer’s    preparation instructions. CHIFFON.—  Lemon,  pineapple,  and  strawberry chiffon  pie  fillings  are  made  easily  by  combining whipped  topping  with  flavored  dessert  powder  gelatin that has been beaten slightly after it has thickened. Well-drained fruits such as strawberries or pineapple are added. The filling is poured into a baked pie shell. Another variation of chiffon pie can be prepared by using fruit-flavored gelatin cubes of different colors mixed with whipped topping. OTHER  FILLINGS.—  Pecan, mincemeat, and sweet potato pie fillings may be prepared for pie filling variations.  These  fillings  are  poured  into  unbaked  pie shells and baked according to AFRS recipe directions. Pie  Toppings Meringues, whipped cream, and whipped toppings are most often used as toppings to attractively garnish cream  pies. MERINGUES.— Meringues are generally used for topping  cream  or  lemon  pies.  Meringues  are  made  with egg  whites,  sugar,  vanilla, flavoring, and salt. They must always be baked. Dehydrated meringue powder is made from egg albumen,  powdered  sugar,  cornstarch,  flavoring,  salt, phosphates,  sulfates,  dextrose,  and  stabilizers.  It requires only the addition of sugar and water. Once 8-24

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