Monday, October 15, 2018
I did it! I moved temporarily to Boston and figured out how to make great pie here too! I am thanking my lucky stars that I have another gas oven to work with here. Cheers to supreme even baking! It looks like I brought enough of my essential pie gear with me: apron, rolling mat, pie weights, crust guard, 2 pie dishes, and a Tupperware container that can house an entire pie. As I mentioned in the last post, I also borrowed my mom's food processor (which works better than the one I left in MD so I will likely have a hard time giving it back) and I have been having a high time using full wine bottles to roll out my crust. This Apple Crumb Pie crust was rolled out by a nice bottle of Australian Shiraz and was shared with our lovely landlords upstairs.
Current Pie Tally: 245
Another pie successfully baked in a vacation rental! Luckily I thought to pack my rolling mat in my minivan with the rest of my earthly possessions as we make our way to our new temporary home in Boston. I was also able to pilfer a nice food processor from my mom's house around the corner to make the crust. I forgot a rolling pin though, so I am rocking the wine bottle method right now. This Peachberry Pie made for my #1 pie fan's birthday came out great! The recipe is pretty similar to the instructions I gave for this one, just add whatever hodgepodge of berries looks good and is on sale at the store.
Current Pie Tally: 244
We had a couple obnoxious number candles lying around from the kids' birthdays so I jazzed this one up this year. As always, I made the traditional Strawberry Rhubarb Pie for the husband's birthday and it was super tasty!
Current Pie Tally: 242
Wednesday, May 2, 2018
And we are up to date again (I think)! These two fruity mamas, Rhubarb Custard Pie and Mixed Berry Pie, are from a super fun block party last weekend. Thankfully, I managed to get myself over to the dessert table while there was still a couple scraps in the Rhubarb Custard Pie dish. Tasty as always! Strangers even came up and asked me for the recipe ;-). Hope you found your way here without too much trouble, Sarah! Oh and a note about the Rhubarb Custard cooking time: I have found that 45 minutes at 400F is perfect for when I make this pie in my red starburst dish. Any 9" or 10" heavy pottery or ceramic dish should work equally well. The Mixed Berry Pie used strawberries, blueberries, and blackberries and did not have a splash of vanilla this time.
Current Pie Tally: 241
Even though I could not get my act together to post about my Pi Day Pie in a timely manner, I did get one made to celebrate the day. This one is another tasty Mixed Berry Pie. Same deal as before where I don't remember the exact details of which berries were used and whether or not I added vanilla.
Current Pie Tally: 239
I was a nice faculty wife and catered a conference dinner for my husband and his cohorts at our house. Complete with a Mixed Berry Pie! I don't remember what combination of berries I used, but probably strawberries, blackberries, raspberries, and blueberries. I also don't know if I added the splash of vanilla this time or not. Sorry! I DO know that it turned out delicious, because not a scrap was left at the end of the night.
Current Pie Tally: 238