Wednesday, November 29, 2017

Post-Thanksgiving Vinegar Chess Pie

I hit that terrifying point after Thanksgiving when you realize the pie is gone. So I made more! It's been a while since I made a Vinegar Chess Pie, and I was craving those flavors. Plus, the ingredients are staples I've almost always got on hand. Hooray, my husband and I have more pie to eat when we watch TV after the kids go to bed at night! Now I'm doing some serious planning for our yearly Austrian Christmas party. There will be at least four pies. Oh the possibilities!

Current Pie Tally: 233

Black-Bottom Banana Cream Duo

I made two Black-Bottom Banana Cream Pies for Thanksgiving week. I really had to work some magic to fit all that heavy cream in my refrigerator. My oldest son had a Thanksgiving classroom feast on the Tuesday before Turkey Day, so I made one pie for that. And the second was made as a result of popular vote. The kids wanted Banana Cream for Thanksgiving, so that's what we had. Both pies came out great. I put the whipped cream on top of the first pie moments before I dropped it off, and I "frosted" the second pie as we sliced it to order. Recipe can be found here. My only substitution is that I used plain graham crackers for the crust instead of chocolate.

Current Pie Tally: 232

Monday, October 30, 2017

Sugar Craving Pecan Pie

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

Mama Comes to Town Apple Crumb Pie

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

Labor Day 2017 Apple Crumb Pie

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

Beach Garden Rhubarb Custard Pie

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

Do Good Gang Bake Sale Strawberry-Peach Pie Tartlets

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