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
This Berry-Peach Pie was an edible "thank you" shared with friends who gave us free reign over their pool guest pass. Thanks Kim-Thompsons! The recipe for the pie is similar to this one but the fruits used were as follows: strawberries, blueberries, blackberries, and peaches.
Current Pie Tally: 224
Thursday, July 20, 2017
Apologies again for the delayed posting. Now that all of the end-of-school off-on-vacation hoopla is done for a bit, I can play catch-up. This S'mores Pie is the result of neighborhood requests for what would appear at this year's Memorial Day Block Party. I had to borrow a kitchen torch and everything (my first time using one!). It was a big deal. I used my tried-and-true graham cracker crust. Then I poured in a double batch of chocolate ganache. Then I mixed a bunch of marshmallows with some more graham cracker crust crumbles, dumped it in the ganached crust, and flamed the top heartily. It was good, but it would have been better if the marshmallows on top could have been toasted over a campfire first. Alas, not within the realm of possibility.
Current Pie Tally: 223
Thursday, May 11, 2017
Lucky triple digit pie tally number: 222! Woot woot! I was tired of making Straw-Blackberry Pie, so I forked out the extra dollar for the rhubarb and made this Strawberry Rhubarb Pie for the husband's birthday this year. It was a weekday and I had an energetic almost-4-year-old underfoot all day, so I consider this a huge accomplishment. Happy Birthday Honey!
Current Pie Tally: 222
I was not planning to make a pie for the Spring Lab Party, but one of the student's significant others dropped some not-so-subtle hints that he would really enjoy eating some of my pie at the lab party. So, ta da! Strawberries and blackberries were still the most cost-effective ingredient option, hence another Straw-Blackberry Pie. (Though I did linger on the possibility of slightly more expensive rhubarb instead of the blackberries.) Here is the recipe again:
Straw-Blackberry Pie (makes one 9" pie)
buttery pastry dough for bottom and top crust
1 c. white sugar
1 quart of strawberries, hulled and quartered
1-2 pints of blackberries
4 T. arrowroot starch
a splash of vanilla extract
juice from half of one lemon
Mix filling ingredients in a large nonreactive bowl. Roll out bottom crust and place in pie dish. Pour filling in. Roll out top crust, cut into lattice strips, and place on top of pie. Fold crust edges over and crimp to seal. Freeze pie for 10 minutes. Bake at 425 F for 30 minutes. Reduce heat to 350 F and continue to bake for another 40 minutes. Cool and serve.
Current Pie Tally: 221