Comments on: in the kitchen with: deadly squire http://www.designspongeonline.com/2007/11/in-the-kitchen-with-deadly-squire.html?utm_source=rss&utm_medium=rss&utm_campaign=in-the-kitchen-with-deadly-squire Your home for all things Design. Home Tours, DIY Project, City Guides, Shopping Guides, Before & Afters and much more Sat, 21 Nov 2009 18:29:23 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: gracehttp://www.designspongeonline.com/2007/11/in-the-kitchen-with-deadly-squire.html/comment-page-1#comment-119763 grace Sun, 15 Nov 2009 23:30:50 +0000 http://www.designspongeonline.com/2007/11/in-the-kitchen-with-deadly-squire.html#comment-119763 ashleei've made this a few times (my parents, as well) with no problems- did you miss the part about filling the pot with water just until the apples are covered? if you overfill then, yes, you may end up with a watery sauce, but each time i've done it i've followed the directions and never ended up with anything close to needing to be thrown out..grace ashlee

i’ve made this a few times (my parents, as well) with no problems- did you miss the part about filling the pot with water just until the apples are covered? if you overfill then, yes, you may end up with a watery sauce, but each time i’ve done it i’ve followed the directions and never ended up with anything close to needing to be thrown out..

grace

]]> By: Ashleehttp://www.designspongeonline.com/2007/11/in-the-kitchen-with-deadly-squire.html/comment-page-1#comment-119762 Ashlee Sun, 15 Nov 2009 23:13:43 +0000 http://www.designspongeonline.com/2007/11/in-the-kitchen-with-deadly-squire.html#comment-119762 This is a terrible recipe. Quantities are omitted from the apple sauce portion leaving the reader to guess how much water to use. I ended up trashing the whole pot of apple sauce because it was too watery. The butter quantities are also wrong and no one would know unless you read the user comments. Don't waste your time and effort on this recipe - it is too vague. This is a terrible recipe. Quantities are omitted from the apple sauce portion leaving the reader to guess how much water to use. I ended up trashing the whole pot of apple sauce because it was too watery. The butter quantities are also wrong and no one would know unless you read the user comments. Don’t waste your time and effort on this recipe – it is too vague.

]]> By: Tinahttp://www.designspongeonline.com/2007/11/in-the-kitchen-with-deadly-squire.html/comment-page-1#comment-22701 Tina Thu, 15 Nov 2007 21:05:30 +0000 http://www.designspongeonline.com/2007/11/in-the-kitchen-with-deadly-squire.html#comment-22701 I have a question- should I make this in a tart pan or a regular pie plate? I have a question-
should I make this in a tart pan or a regular pie plate?

]]> By: agenaishttp://www.designspongeonline.com/2007/11/in-the-kitchen-with-deadly-squire.html/comment-page-1#comment-22603 agenais Wed, 14 Nov 2007 21:22:46 +0000 http://www.designspongeonline.com/2007/11/in-the-kitchen-with-deadly-squire.html#comment-22603 So I went ahead and made this tart (pie?...tart.... pie!) this morning, and it looks yummy. Deviated from the recipe a little bit....http://www.flickr.com/photos/agenais/2022117445/Too bad I can't touch it until tonight. Thanks to Deadly Squire and d*s for the (not silly at ALL) recipe! So I went ahead and made this tart (pie?…tart…. pie!) this morning, and it looks yummy. Deviated from the recipe a little bit….

http://www.flickr.com/photos/agenais/2022117445/

Too bad I can’t touch it until tonight. Thanks to Deadly Squire and d*s for the (not silly at ALL) recipe!

]]> By: anna harringtonhttp://www.designspongeonline.com/2007/11/in-the-kitchen-with-deadly-squire.html/comment-page-1#comment-22371 anna harrington Mon, 12 Nov 2007 23:30:15 +0000 http://www.designspongeonline.com/2007/11/in-the-kitchen-with-deadly-squire.html#comment-22371 thanks for all of your nice words (except, of course chiffonade)... hope the butter sit. got clarified... let me know if you have any more questions. it really is yummy - i'm excited some of you are trying it out! anna thanks for all of your nice words (except, of course chiffonade)… hope the butter sit. got clarified… let me know if you have any more questions.
it really is yummy – i’m excited some of you are trying it out!
anna

]]> By: breebelhttp://www.designspongeonline.com/2007/11/in-the-kitchen-with-deadly-squire.html/comment-page-1#comment-22359 breebel Mon, 12 Nov 2007 22:02:04 +0000 http://www.designspongeonline.com/2007/11/in-the-kitchen-with-deadly-squire.html#comment-22359 the majesty the majesty

]]> By: kristinahttp://www.designspongeonline.com/2007/11/in-the-kitchen-with-deadly-squire.html/comment-page-1#comment-22324 kristina Mon, 12 Nov 2007 17:10:47 +0000 http://www.designspongeonline.com/2007/11/in-the-kitchen-with-deadly-squire.html#comment-22324 Hi Lucy,The error is ALL my fault. Sorry about that. Anna included one stick in both parts. However, in making the filling, she said she usually only uses three-quarters of a stick and she slices it to put over the top, as illustrated in the photo.I tried to make this correction when editing, but obviously put it in the wrong place!So, you can use up to one whole stick in the filling, or only 85g (3/4) stick. This is why in the instructions (as opposed to the list of ingredients) it makes reference to only 85g of butter...And it, too can be cut into cubes, but just might be easier if you left it a whole stick and sliced off as much as you wanted.There is no exact science to making the pie filling, it's just what your palate likes!Sorry to readers and to Anna for this error!!Kristina Hi Lucy,

The error is ALL my fault. Sorry about that. Anna included one stick in both parts. However, in making the filling, she said she usually only uses three-quarters of a stick and she slices it to put over the top, as illustrated in the photo.

I tried to make this correction when editing, but obviously put it in the wrong place!

So, you can use up to one whole stick in the filling, or only 85g (3/4) stick. This is why in the instructions (as opposed to the list of ingredients) it makes reference to only 85g of butter…

And it, too can be cut into cubes, but just might be easier if you left it a whole stick and sliced off as much as you wanted.

There is no exact science to making the pie filling, it’s just what your palate likes!

Sorry to readers and to Anna for this error!!

Kristina

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