Bleh! Your recipe is inedible.
Bleh! Your recipe is inedible.
It’s for viewing the secret recipe online. It gets revealed depending on the parts you completed in-game. That error happens when you don’t enter a correct ID.
Here’s how it’s supposed to look like with the game completed 100%.
I have the complete Secret Recipe and I published it in InterAction Studios Wiki and I didn’t get that.
Can you post the original image of that photo? I mean, I think that foto that appears in your screenshot has a higher resolution than the screenshot. It should be like this but with better resolution. Also, is there something more than the recipe and the photo here?
The entire recipe should be there.
PIGGLY’S PERFECT FOREST APPLE PIE
• 3/4 cup verycold unsalted butter (170g) • 3 cups all-purpose flour, plus extra for rolling (700ml+) • 1 teaspoon regular salt (5ml) • 1 tablespoon white sugar (15ml) • 1/3 cup (80g) very cold vegetable shortening • 1/2 cup ice water (6 to 8 tablespoons) • 2 egg whites
Yields 210-inch pie crusts.
• 1/2 cup (115g) unsalted butter • 2 tablespoons (17g) all-purpose flour • 2 tablespoons (16g) corn starch • 1/4 cup water (60ml) • 1/2 cup (100g) white sugar • 1/2 cup (110g) packed brown sugar • 2 teaspoons (5ml) cinnamon • 1/4 teaspoon (15ml) ground cloves • a pinch of salt • 8 Granny Smith apples
STAGE 1: PREPARE THE CRUST
1. Dice the butter to pea-sized pieces and return it to the refrigerator for at least 15 minutes, while you prepare the flour mixture. 2. Place the flour, salt, and sugar in the bowl and mix well. 3. Add the butter and shortening (cold). Mix again lightly. 4. Add the ice water one tablespoon at a time, mixing gently with a fork after each addition. Do not overwork the dough. 5. Dump out on a floured board and roll into a ball, flattening it slightly. 6. Cut the dough in half (one piece slightly smaller than the other), wrap each piece in plastic wrap and refrigerate for at least 30 minutes.
Now is the time to prepare the apple filling, while the dough relaxes!
STAGE 2: PREPARE THE APPLE PIE FILLING
1. Preheat oven to 425 degrees F (220 degrees C). 2. Prepare the Syrup (Sugar-Flour-Spice mixture) • Melt the butter in a saucepan. • Stir in flour and corn starch to forn a paste. • Add water, white sugar, brown sugar, cinnamon, nutmeg, vanilla extract and cloves, and bring to a boil. • Reduce temperature and let simmer until it is thick and like caramel syrup. (Let it bubble, stirring occasionally, until it gives some resistance when stirred.) 1. Prepare the apple pie filling • Use a peeler or paring knife to peel the apples. If you have an apple corer, use it while the apple is still whole. • Cut the apple in quarters to remove the seeds, blossom end, and stem. • Cut the apples into even slices no more than 1/4 of an inch thick. If you like a chunkier pie, cut the apples into 1/2-inch cubes. To ensure the apples bake evenly and completely, the fruit pieces should be cut to the same size. • In a large bowl, toss the apples with 3/4 of the syrup mixture. The flour in the mixture will mix with the juices of the apple to form a thick cinnamon sauce for the apples to stew in as they bake. • Keep the remaining syrup mixture on the stove after you shut the burner off. The residual heat will keep it from thickening long enough, until you do the lattice.
STAGE 3: PREPARE THE PAN
1. Use a pie pan that absorbs heat (glass, ceramic, or dull-finished metal pans). Use a 24-deep 10 1/24-wide pan, which will accommodate the recipe amount of mixture and apples. 2. Remove the bigger piece of dough from refrigerator. 3. Roll the ball of dough on a lightly floured beard into a circle 1/4-inch thick or smaller and about four inches wider in diameter than your pie pan. • Roll the dough from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Also, turning the dough as you work, about an eighth of turn per roll, will help to keep the pie round. • Use a dry pastry brush or a clean dishtowel to brush off excess flour from the dough. 4. Transfer the dough to the pan. Fold the dough in half or roll it around your rolling pin to lift it into the pie pan. Carefully unfold the dough: it should be centered in the pan. 5. Without stretching the dough, press the pastry firmly into the pan and trim any excess dough from the edge. Leave a 3/4-inch overhang to make a decorative fluted edge or trim it to a half-inch if you’re adding a top crust. If the dough cracks a little during this process, press it back together with your fingers or patch the cracks with a bit of dough from the outer edges. 6. Lightly beat the egg whites and brush the bottom and sides of the unbacked pie crust, before pouring the filling into the unbaked pie crust. This will help create a seal to keep the crust crisp. 7. Transfer the apple filling to your pastry-lined pan. Heap the apples towards the center of the pan.
STAGE 4: WEAVE THE LATTICE-TOP PIE CRUST
1. Remove second ball of dough from refrigerator and unwrap it. 2. Roll the ball out like the first one. 3. Carefully cut the dough into strips approximately 3/4-inch wide. You can use a sharp knife, pizza cutter, or scallop-edged pastry wheel. If you’re worried about cutting straight, use a ruler as a guide. 4. Weave the lattice: • Moisten the rim of the pie with a small amount of water. • Start with the longest strips and lay the first two in a X in the center of the pie. You can arrange them at 90 degree angles or at a sharper 45-degree angle. • Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press the ends of the strips firmly to the lip of the pie and trim away any excess dough with kitchen shears or a paring knife. • The amount of filling left to peek through the lattice is entirely a matter of style: thin strips of dough make a more elegant lattice, while a few wide strips give the pie a more rustic look. 5. Brush the lattice crust with the remaining 1/4 of the syrup mixture. The reserved syrup mixture may have thickened by the time you are ready to brush it on to the lattice crust, but may be easily remedied by reheating the glaze for a few minutes.
STAGE 5: BAKING
1. Always bake pies on a baking sheet to prevent spillovers in the oven. 2. Bake on the bottom rack of the oven to keep the crust from getting too brown too fast and to ensure that the bottom crust is baked and crisp. 3. Bake for 15 minutes in the preheated oven (425 degrees F or 220 degrees C). 4. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking for another 35 to 45 minutes, until apples are soft. This procedure helps set the shape of the crust in recipes that contain a lot of fat; it can keep your crust from slouching. Alternatively, you may bake the pie at 350 degrees F the entire duration of 50-60 minutes. 5. To keep the crust’s edges from getting too dark, cover them with strips of foil or a pie shield during the first part of the baking time. 6. About 10 minutes before the pie is done (after about 50 minutes), check if the filling is done by inserting a knife into the center of the pie. If it meets with little or no resistance, the pie is done. If not, you may have to prolong the time of baking accordingly.
STAGE 6: COOLING
Once the pie is done baking, carefully remove it from the oven. Let the pie cool to room temperature (3-4 hours) before slicing. This allows enough time for the filling to set.
I trancripted it from screenshots of the game.
I made it transparent.
EDIT: with that
<del> (I have removed it) I discovered
this). This is not
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