Monday, October 30, 2017
The impending arrival of Halloween must have had sugar on the brain this past weekend. I used the convenient excuse of having two babysitters come over Saturday evening to throw together this tasty Pecan Pie. Because everybody knows that if you want to maximize your sugar intake with pie, the pecan variety is the way to go. I really got slapdash with the syrup combination this time. While simultaneously overcooking my butter and brown sugar mixture on the stove, I was racing around getting my 3/4 cup of various syrups together. I thought I had sorghum, and was planning to put a bunch of that in there, but I must have used it up. So, I used about 1/2 cup of brown rice syrup, a splash of really dark molasses, a generous pour of honey, and a generous pour of maple syrup. It might be the best flavor combination yet! And although I fretted over my extensive cooking of the butter and brown sugar (some of it gathered together into chunky crystals, oops), it all cooked up just fine into that lovely velvety sugar custard!
Current Pie Tally: 230
Wednesday, October 11, 2017
This Apple Crumb Pie is essentially the same as the last one I made for the block party. 'Tis the season for apple pies! My mom came to visit for a few days and she is in my pie fan club, so a pie was in order. I was in the assembly stages of this beauty when she came walking through the front door. The pie was tasty as usual, but I felt I could have sauteed the apples a tad longer. They could have been a touch softer to the bite. And I maybe could have omitted one apple from the filling to up the thick saucy goodness ratio. But delicious overall, like I said. And everyone else who ate the pie thought it was perfect the way it was.
Current Pie Tally: 229
Monday, September 25, 2017
Here is the Apple Crumb Pie I made for this year's Labor Day Block Party. Usually, this venue is my opportunity to unveil my trial run for the Takoma Farmer's Market Pie contest, but I was feeling under the weather this year, so skipped the competition. I am still resting comfortably on my three past victories and did not feel any undue pressure to compete when I was not feeling up to it. So, perhaps next year! In other news, my children have decided that they strongly prefer fruit crisps to fruit pies, so I may be making more of those for the family in the future. I'll try to post some pics, even though they will not count toward the Pie Tally.
Current Pie Tally: 228
Dusting off the keyboard once again, here is the first of two end-of-summer pies. I made this Rhubarb Custard Pie on our last beach trip up to CT to visit my mom. I was excited to use some fresh rhubarb that I hand-picked from mom's garden. It added a zip and fullness of flavor I don't usually get in my Rhubarb Custard Pies. It came out great and was enjoyed by all. Recipe can be found here.
Current Pie Tally: 227
Friday, July 21, 2017
These don't count toward the tally of course, because they're not proper pies, but I just had to post a pic. Aren't they the cutest? I baked these for the neighborhood kids' club, The Do Good Gang. We camped outside the local hardware store last weekend with these, some other baked goods, and some cat toys, and managed to raise $176 for shelter pets. Woohoo! Looking forward to participating in more of their bake sales to help even more great causes.
Current Pie Tally: 226
I rolled this pie out at the tail end of a family vacation in a rented Lake Michigan beach house. It was such a great week that I managed to bake two pies! This one was my favorite of the two - I think because I purchased and paper-bag-ripened the peaches to perfection beforehand. Timing is everything with those suckers!
Peach Rhubarb Pie
pastry dough sufficient for two pie crusts
about 8 peaches, peeled, pitted, & sliced
about 4 stalks rhubarb, trimmed and sliced into 1/2" pieces
juice from 1/2 of 1 lemon
1 cup sugar
4 T. arrowroot starch
Mix all the filling in a large bowl. Roll out bottom crust and place in pie dish. Pour filling in. Roll out upper crust, cut into lattice strips, arrange in criss-cross on top of pie, and crimp to seal edges. Bake at 425F for 25-30 min, then reduce heat to 350F and bake for another 40, until crust is golden and fruit goo starts splashing out of the crust.
Current Pie Tally: 226
I have to be honest here - I don't remember exactly what went into this pie. There are blueberries and blackberries for sure. There might also be cherries, raspberries, or strawberries. No peaches or rhubarb though, because I remember saving them for another pie two days later. With that in mind, I present you with this ambiguously Mixed Berry Pie based on this recipe.
Current Pie Tally: 225