pameladean | Doom Prediction for: Pies at Blaisdell Polytechnic

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The mince pie is in the oven. The dough for the crust did not behave well -- it wanted too much water, the indulgence of which desire can lead to cardboard in the guise of pie crust; but I have had far, far worse doughs to cajole. I remembered to cover the edges of the crust with aluminum foil. When the mince pie is out, I will make the vegan pumpkin pie. I'm unlikely to kill the new blender, I just made the filling for Thanksgiving and am unlikely to unwittingly substitute ground mustard for the ginger; and the crust is unlikely to be worse than that for the mince pie. While the pumpkin pie is baking, I'll make the apple crisp for those who dislike or are allergic to pumpkin or mince. I do not have a migraine. I do have goats-milk fudge, very very kindly provided by

mrissa.

Chance of Doomed Pies: 25%. Without the fudge: 35%.

Pamela

Flat | Top-Level Comments Only

From:

pameladean

There's always next time! The family contains a recovering alcoholic, so I probably wouldn't do that for family pies, but I can always experiment on my tea group.

P.

From:

fledgist.livejournal.com

The cooking will get rid of the alcohol (it cooks off at about 80 degrees celsius if I remember my high school physics).

From:

ethelmay.livejournal.com

Yes, the whole idea is that the alcohol evaporates, so it holds the dough together as long as you need and then thoughtfully disappears. I haven't tried it myself.

I wouldn't use alcohol in a filling for a recovering alcoholic (though I've had wonderful sweet potato pie with a good slug of bourbon in it), but I think the crust gets hotter.

From:

sraun

The cooking will get rid of most of the alcohol. It will never get rid of all of it, because there's this point at which the water/alcohol mixture has a lower boiling point than plain alcohol.

Also, I once ran across a test someone did of exactly how much alcohol boils off for several different cooking methods. There's a USDA table at the bottom of this page that shows % alcohol remaining for various cooking times. The general answer is "a lot more than you think!"