SC - Researching bread coffyns

[THL Renata]

LLEW wrote:

>>Gentles,
I am researching great pies and all of the recipes that I can find for the
pies do not state how the crusts were made.  Even worse, I can't find anything
of the type anywhere.  Does anyone have any suggestions?<<

Last Thanksgiving one of my mom's guests brought a huge standing (under its
own power!) apple pie. You can imagine how excited I was -- a pastry coffin in
my own mom's house! The top crust had a huge circular vent in it and was
intricatly decorated. The whole thing stood almost 10 inches high.

The crust was extremely thick and tough, so I'm guessing that the crust dough
was overworked and rolled thick. It was, however, one of the best tasting pie
crusts I've ever eaten.

Since then, I have been trying to track down the bakery (it's in Los Angeles
somewhere...) where this pie was made. Unfortunately, the guest who brought it
is the in-law of an in-law, so we don't have much contact. :(

When I find the bakery in question, I plan to contact them and (hopefully) get
their technique.

Renata
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