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I just love eating my way to the crust end of a piece of pie. That would not occur with a center piece of a casserole pie.
A slab pie strikes me as not as thick as the one in the picture with the article. A slab pie would include a greater proportion of crust to filling than the one baked in a deeper casserole dish. I could see a slab pie baked in a rectangular tart pan or a pizza pan.
I'll see what I can find on YouTube. I don't want to use bread flour, since she says that it will make the pastry less tender, and cautions against using it unless the recipe specifies to do so.
BTW--the buns were definitely superior on the first day. There was a drop off in texture and taste when I ate most of the last two on Monday morning. (My husband also sampled a piece and agreed.)
Beatrice Ojakangas does have a WordPress site, so I have posted a question there. The last post was a couple of years ago, so I do not know if there will be an answer, but I will let everyone know if there is.
I would leave the cake flour at 2 cups and see what happens with the other changes. If you change too much at once, you won't know what actually made the difference.
I was just thinking of Livingwell this morning when my husband and I followed the sacred baking oath to do QC (Quality Control) before I took those buns to church. I miss her comments, and how her questions helped us to learn more about baking.
Cwcdesign, here is what I might do with the recipe.
1. Use extra-fine sugar. The weight is the same as regular sugar. You can either buy it in the store, or process it in a blender or food processor. (If you do the latter, be sure the lid is tight: one of my friends had an issue where it came off, and she had sugar--then ants--all over her kitchen. It's easier to get extra-fine sugar creamed into butter. I use it for all my cakes, and my observation is that it creates a more tender crumb.
2. After creaming in the sugar, I would mix in the honey and the oil. I'd add each egg separately and beat after each one--making sure that I got all the egg white out of the shell. (I use that handy tool--a finger!).
3. I agree that the baking powder and salt amounts seem to be the inverse of what is required. I'm basing that on comparison with a Swedish Rum Bundt Cake that I bake. It also has 4 eggs, but 1 3/4 cups sugar, grated lemon peel, and 2 1/2 cups flour, 2/3 cups milk, and 2/3 cups unsalted butter. It calls for 1 3/4 tsp. baking powder but no salt. (I'll have to add about 1/4 to 1/2 tsp.--that recipe must have once used salted butter.)
4. That bundt cake does bake at 350F for 50-60 min., and I have a note that it is done at 50 minutes. The recipe calls for a 12-cup Bundt pan.
I hope these comments are helpful. Keep us posted!
Penzey's 16 ox regular vanilla is currently $39.95 and will increase to $49,95
Penzey's double-strength 16 oz. is currently $59.95 and will increase to $79.95.
16 oz. of the KAF brand vanilla is $44.95.
The 32 oz. Madagascar Vanilla at KAF is $74.95.
Maybe there should be a "Cost of Baking" Index?
I'm still working my way through a quart of vanilla I bought a while back from KAF when there was a sale. I've moved the last of it to three 8 oz. bottles, so I'm set for now. I also appear, unwittingly, to have stocked up on Double Dutch Cocoa. Coffee, alas, cannot be stored so long, and I'm firmly addicted to Peet's French Roast and must mail order it. Last Christmas time, I stocked up on regular flour and sugar, and I am hoping for more sales in late November and December, when I will run out.
I don't understand why butter is so expensive. Early this summer, I thought myself lucky to hit a sale where it was $2.50 a pound. Now the sale price of $2.99 looks good. Sigh.
