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
Whenever I'm in my father-in-law's company on or around his birthday, I always make him a pie. He's my #1 pie fan! I even occasionally catch him sneaking a piece for breakfast. This one was a lovely Peach Blackberry Pie made in a rental house in the Outer Banks, NC just before the oven exploded (not really, but there was a loud pop and then it was broken). The recipe is similar to this one. Just add juice from 1/2 a lemon, use all white granulated sugar (1 c.), add one pint of blackberries, and subtract one or two peaches. I also have been baking my fruit pies at 425F for more like 30-40 min before turning down the heat to 350F for an additional 30ish min. After the oven was replaced, I even went to far as to make a second vacation pie (a Banana Cream). Though that one doesn't count toward the tally because I topped it with Reddi Whip. There was no mixer in the house, what is a girl to do?
Current Pie Tally: 203
Much to my mother's dismay, I did not make the traditional Cherry Blackberry 4th of July Pie this year (it's her favorite). I did, however, put together a very nice rendition of her Grandma Helen's Rhubarb Custard Pie (maybe a close second?). Recipe can be found here. I'm pretty sure I baked this one at 400F for about 50 min.
Current Pie Tally: 202
Judging from the wine glasses and porch that were in the background on some of these pie photos, I have deduced that this one was for the Neigborhood Book Club night I hosted in June. Further investigation of the pie in the photo reveals strawberries, rhubarb, and something that looks like cherries. I'm going to go ahead and call it a Berry Rhubarb Pie. There could be blueberries and things in there too - I can't rely on my memory at this point. The recipe is likely similar to this one.
Current Pie Tally: 201
Here we go catching up on the summer pies: My husband's annual Birthday Pies on the Porch party in May ended up being a dual cause for celebration - well triple really. I hit the 200-pie mark on my lifetime goal of 1,000 or more in addition to honoring the husband's birthday AND his recent promotion to tenured professor at the University of Maryland. Hooray! The pies, Banana Cream, Apple-Blackberry-Crumb, and Something Involving Rhubarb (Peach-Rhubarb-Strawberry maybe?), were happily descended upon by friends and neighbors.
Current Pie Tally: 200