{"id":553,"date":"2014-01-23T19:49:08","date_gmt":"2014-01-24T00:49:08","guid":{"rendered":"http:\/\/sites.williams.edu\/lifeofpie13\/?p=553"},"modified":"2014-01-23T19:49:37","modified_gmt":"2014-01-24T00:49:37","slug":"apple-goat-cheese-pie-with-maple-caramel","status":"publish","type":"post","link":"https:\/\/sites.williams.edu\/lifeofpie13\/sweet-pies\/apple-goat-cheese-pie-with-maple-caramel\/","title":{"rendered":"Apple Goat Cheese Pie with Maple Caramel"},"content":{"rendered":"

So I seem to have deviated from my original plan to make a tart, but I hope the choices I made in the presentation of this pie come across as interesting! I just though the idea of maple syrup caramel and goat cheese sounded too delicious to be missed out on. The pie was challenging to make especially because it called for special pastry that used cream as the liquid in the pastry rather than water (which required 3 hours in the fridge rather than just 1 before rolling it out…), the caramel was challenging in both preparation and maintenance before it could be put in the crust (caramel that was too hot would melt the pastry, but caramel that was too hard wouldn’t pour…), and finally tackling the presentation aspect itself required quick precision to cut the pastry before it got too warm. I decided that rather than using the standard single, unified piece of circular pastry for the top of the pie I would cut the pastry up and make a sort of pastry mosaic for the top crust. This turned out to be both an aesthetic and functional decision in that the mosaic of concentric layered circles of pastry was both pretty and provided little gaps to serve as steam vents in this very bubbly pie. Before serving it I’m going to throw some granulated sugar on top and warm it. Then I’ll add some confectioners sugar.
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Making Caramel! Just cooked maple syrup and sugar!!!<\/p><\/div> <\/p>\n","protected":false},"excerpt":{"rendered":"

So I seem to have deviated from my original plan to make a tart, but I hope the choices I… Continue reading »<\/a><\/p>\n","protected":false},"author":828,"featured_media":609,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[59161,59122,59104],"tags":[41937,59265,59264,59127,59266,59267,59155],"class_list":["post-553","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conor-mook","category-double-crust-pie","category-sweet-pies","tag-apple","tag-caramel","tag-cream-pastry","tag-goat-cheese","tag-maple","tag-presentation","tag-skillz"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/553","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/users\/828"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/comments?post=553"}],"version-history":[{"count":3,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/553\/revisions"}],"predecessor-version":[{"id":613,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/553\/revisions\/613"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/media\/609"}],"wp:attachment":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/media?parent=553"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/categories?post=553"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/tags?post=553"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}