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
This Black-Bottom Banana Cream Pie is my oldest son's current favorite, so I have been humoring his requests for it. It made an appearance on our Outer Banks vacation, here at the Block Party, and again the following weekend for my husband's lab party. Since I have high cholesterol, I have been trying not too eat too much of it myself (hello heavy cream!), but mostly that's a big FAIL. It's so good.
Current Pie Tally: 206
We had some friends over for an Oktoberfest themed lunch of Weisswurst a couple weeks ago, so I made this Peach Strawberry Pie to give one last hurrah to summer's peaches. The recipe is similar to this one. Just add juice from 1/2 a lemon, use all white granulated sugar (1 c.), add one quart of strawberries, and use like 5 peaches. I baked this one at 425F for more like 30-40 min before turning down the heat to 350F for an additional 30ish min.
Current Pie Tally: 205
Mom came to visit the week before the kids headed back to school to help me out, so I made her this delicious pie. The recipe is similar to this one. Just add juice from 1/2 a lemon, use all white granulated sugar (1 c.), add one quart of strawberries, and use like 5 peaches. I baked this one at 425F for more like 30-40 min before turning down the heat to 350F for an additional 30ish min.
Current Pie Tally: 204