Thursday, January 12, 2017
A mere days before they arrived, my dad and stepmom informed me that they were in the initial stages of going vegan. A challenge! So I bought some Earth Balance Vegan Butter Sticks and the parentals supplied the berries, which were on supersale at the co-op. This is the first vegan pie I have ever made and I did not know what to expect, especially when it came to how the crust would handle. Turns out it was more fally-aparty, as evidenced by the above photo. It also emitted a strong popcorn odor while baking in the oven. Surprisingly though, it was not a disaster. It was tasty, though not AS tasty as real butter, and it baked up nice and flaky like a good crust should. If I ever do another vegan crust, I will attempt to do a lattice design with the hopes that the pieces will be easier to handle. Berry Pie recipe is like this one, just remove the cherries and add strawberries and blackberries. All I tweaked with the crust was a direct substitution of vegan butter in place of real butter.
Current Pie Tally: 215
Pictured above are the Apple Crumb and Chocolate Pecan pies I made for the 2016 Austrian Christmas Party at our house, a glorified block party really. I also made a Pumpkin Pie. Here is the photo of that one, even though it is not as aesthetically pleasing: Chocolate Pecan topped with vanilla ice cream and homemade caramel. Yum.
Current Pie Tally: 214
The kids won the pie vote for Thanksgiving 2016. They started shouting "Banana Cream!" as I was asking my mother for her pie preference over the phone. She had been hemming and hawing over pecan until the kids chimed in. "Oh yes, let's have Banana Cream," she said. And so it came to be. With chocolate ganache and caramel drizzle to boot. Recipe can be found here. I make mine with a plain graham cracker crust and add caramel when I'm in the mood.
Current Pie Tally: 211
Thursday, November 17, 2016
The surface of this pie is really craggy and weird. I can see why the Bon Appetit magazine where I discovered the pie used a drawing where it is topped with a generous dollop of whipped cream instead of a photo. That aside, the heavy amount of cream, sugar, and eggs paired with it being described as "Maple Sugar Pie" piqued my interest. So I made one. It is tasty for sure, but it's no Thanksgiving showstopper. The recipe is in the November 2016 issue of Bon Appetit if you want to try it out for yourself.
Current Pie Tally: 210
I noticed spots developing on our Stayman apples from our apple picking trip out to Larriland Farms two or more weeks ago, so I decided to get on it. The cranberries at Whole Foods that week also caught my eye and initiated a strong craving for cranberry. Crapple Pie it is! It really hit the spot.
Current Pie Tally: 209
We got to have Grandpa Chuck over for a couple nights on his way back home from a sailing road trip, so I made this Apple Crumb Pie. Houseguests are always an excuse to make pie. Regretfully, I decided to use walnuts instead of pecans on this one. What a mistake! The walnuts were kind of old and funky. Sorry Grandpa Chuck! The pie was still good, but it wasn't GREAT. I substituted arrowroot starch for the cornstarch, but otherwise think I followed the recipe pretty much to the letter.
Current Pie Tally: 208
Tuesday, September 13, 2016
And here is the aforementioned Black-Bottom Banana Cream Pie that I made for my husband's lab party this past weekend. Whew. I think I'm all caught up now. Apologies for the scant details on a couple of those fruit pies from over the summer.
Current Pie Tally: 207