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Can You Bake A Cherry Pie? Trivia Quiz

You've decided to learn how to bake a pie but things go wrong. Do you know why?

A multiple-choice quiz by Jenniy65. Estimated time: 5 mins.

Author
Jenniy65

Time
5 mins

Type
Multiple Choice

Quiz #
355,192

Updated
Dec 03 21

# Qns
10

Difficulty
Average

Avg Score
7 / 10

Plays
533

Last 3 plays: Guest 108 (8/10), colbymanram (4/10), Debba2024 (6/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. I've heard that the pie crust in the hardest part of a pie to get right, so I'll start there. But my pie crust is so tough you could use it instead of Kevlar. What went wrong? Hint

You put butter into the crust instead of shortening.

You put too much fat in the crust.

You handled the crust too much.

You didn't knead the dough.

NEXT>

Question 2 of 10

2. Practice makes perfect: this time my pie crust falls apart at first touch. Now what? Hint

You used the wrong brand of shortening.

You forgot to add salt.

You either used the wrong type or wrong amount of fat.

You didn't handle the dough enough.

3. I've had it! My kitchen looks like a flour bomb has gone off. I'm done!! So I cheated-I bought ready made crust. I wanted to make a pumpkin pie for the holidays but it's totally runny? I'm supposed to put this into a crust? What did I do wrong now? Hint

You put in the wrong amount of milk.

You put in too many eggs.

You're doing great -it's supposed to look like that.

You didn't cook the filling long enough.

NEXT>

Question 4 of 10

4. Yeah! My pumpkin pie was a success. My family put in a request for a chocolate cream pie but my chocolate filling has these eggy lumpy clumps in it. What now? Hint

You used too much sugar.

You didn't cook the filling long enough.

You cooked the filling too long.

You didn't temper the eggs before you mixed them into the hot filling.

NEXT>

Question 5 of 10

5. The filling is perfect, well perfect enough. Now to tackle the meringue. I want a huge fluffy perfect meringue. What can I do? Hint

After you separate eggs, let them sit for 30 minutes.

All of these steps are essential to good meringue.

Only use a clean glass or metal bowl.

Make sure there's no yolk in the egg whites.

NEXT>

Question 6 of 10

6. OK, you convinced me. I went through all the steps but after my pie cooled a bit it's got these drops of sticky stuff on top. How can I fix that?
Hint

Make sure not to overbeat the eggs.

Make sure the filling is cold when you add meringue.

Make sure the oven's not too hot.

Make sure the filling in hot when you put on the meringue.

NEXT>

Question 7 of 10

7. The next step in my pie education is fruit pie. I love apple pie but my recipes all call for different kinds of apples, some I can't find in my supermarket. Are there any apples I shouldn't use in my pie? Hint

Red Delicious because they bake up too mushy.

Golden Delicious because they are too tart.

Granny Smith because they're too sweet.

Jonagold because when baked they lose their apple flavor.

NEXT>

Question 8 of 10

8. My pie came out great but I found a recipe for mock apple pie from Kraft and you'll never guess what kind of cracker they use. Hint

Cheez-it

Saltine

Ritz

Graham

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Question 9 of 10

9. I picked the right apples. It's the stupid crust again. It's all wet and droopy on top. Help! Hint

You should have brushed egg yolk onto the top crust.

You should have cooked the cooked pie a little longer.

You should have put foil around the edges of the crust.

You should have cut slits in the top crust to let out steam.

NEXT>

Question 10 of 10

10. Now for the pi�ce de r�sistance. Cherry pie! My grandmother made the best cherry pies and she told me that you have to use the right kind of cherries. What kind of cherries should I use for a great homemade pie? Hint

tart cherries

Maraschino cherries

sweet cherries

canned pie filling

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Most Recent Scores

Nov 18 2024 : Guest 108: 8/10
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Score Distribution

Quiz Answer Key and Fun Facts

1. I've heard that the pie crust in the hardest part of a pie to get right, so I'll start there. But my pie crust is so tough you could use it instead of Kevlar. What went wrong?

Answer: You handled the crust too much.

You should handle the crust just enough to bring the ingredients together and chill before baking. Although some experts say shortening is better than butter because it is lower in water content, over-handling the dough is the most likely cause of very tough crust.

2. Practice makes perfect: this time my pie crust falls apart at first touch. Now what?

Answer: You either used the wrong type or wrong amount of fat.

All the experts online (my favorites are cookscountry.com and allrecipes.com) and on TV have a different recipe and a different idea of what can go wrong, but most agree that fat is the cause of too tender crust.

Answer: You're doing great -it's supposed to look like that.

Store bought crusts are OK, but I want to try a recipe from Cooks Country that used vodka instead of some of the water. Apparently alcohol doesn't interact with flour to make a tough crust and the alcohol evaporates during cooking. Pumpkin pie is a custard pie, that's why it has to cook for so long. It will firm up as it bakes.

4. Yeah! My pumpkin pie was a success. My family put in a request for a chocolate cream pie but my chocolate filling has these eggy lumpy clumps in it. What now?

Answer: You didn't temper the eggs before you mixed them into the hot filling.

Before adding the eggs to the filling, mix a small amount of filling into the eggs, them slowly add that mixture to the rest of the filling. The good news is you can put the filling through a sieve and get out all the lumps of egg.

5. The filling is perfect, well perfect enough. Now to tackle the meringue. I want a huge fluffy perfect meringue. What can I do?

Answer: All of these steps are essential to good meringue.

Room temperature egg whites beat up fluffier and with more volume. A plastic bowl can have grease, keeping the whites from getting full volume. Even a bit of yolk will ruin the meringue. I once made a chocolate meringue pie that looked so good I took a picture before we ate it!

6. OK, you convinced me. I went through all the steps but after my pie cooled a bit it's got these drops of sticky stuff on top. How can I fix that?

Answer: Make sure the filling in hot when you put on the meringue.

According to http://chowhound.chow.com, a great cooking website, if the filling is hot it cooks the bottom of the meringue making it less likely to weep. High humidity can also be to blame. But the good news is that weepy meringue tastes just great!

Answer: Red Delicious because they bake up too mushy.

A really good website for finding the best apples for pies is http://chowhound.chow.com. A lot depends on how sweet you like your pie. For me, Grannies are too tart. I like Goldens.

8. My pie came out great but I found a recipe for mock apple pie from Kraft and you'll never guess what kind of cracker they use.

Answer: Ritz

I've never tried this one. Don't think I will. But if you're braver than me; the recipe is on kraft.com.

9. I picked the right apples. It's the stupid crust again. It's all wet and droopy on top. Help!

Answer: You should have cut slits in the top crust to let out steam.

Egg makes the crust nice and brown. Foil keeps the edge of pie from burning. Cooking the pie just makes an over-baked pie.

Answer: tart cherries

Sweet cherries are way too sweet for a pie, even if you left out the sugar. Cookscountry.com has a recipe for a sweet cherry pie using plums to cut the sweetness.

Source: Author Jenniy65

This quiz was reviewed by FunTrivia editor ozzz2002 before going online.
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