Sweet vs Savory Pies Sweet Pies Savory Pies A sweet pie may contain a fruit, custard, or cream filling and are generally served as dessert. Examples: Cherry, banana cream, pumpkin Savory Pies A savory pie is filled with a meat and vegetable mixture, and is served as a main dish. Examples: pot pie & quiche

Four types of Sweet Pies 1. Fruit- 2 crust pie (bottom & top crust) apple, cherry 2. Cream- 1 crust pie (bottom crust) Similar to pudding Uses eggs, milk and cornstarch coconut, lemon, chocolate 3. Custard (soft)- 1 crust pie made from milk, eggs, and sugar pumpkin   4. Chiffon- Light and airy mixture containing gelatin (by- product of animal protein which absorbs water and expands to create a gel) and beaten egg whites and/or whipped cream

Thickening Agents for Pastries Flour – gives a more cloudy appearance i.e. apple pie Cornstarch – good color, flavor, texture, appearance i.e. cherry pie Eggs – alone or in combination with starch agents Gelatin – alone or in combination with beaten eggs

Gelatin & Jello Gelatin – Gelling agent that dissolves in boiling water and then when cooled forms a jelly 100% pure protein derived animal bones, cartilage, and other tissue. Odorless, tasteless, colorless “Jello” (brand name) 10% protein, 90% sugar and color agents Comes in different flavors

Decorative pies crusts Gives the edges of the crust a nice finish Fluting A manner of decorating the crust by making uniform folds around the edge of the pie Lattice top Made with strips of dough Forked edge Dip the tines of a fork in flour and press the pastry crust against the edge of the pan around the entire crust