Mom's Birthday Rhubarb Custard Pie

This pie is the result of an impulse purchase of some beautiful rhubarb they had at the farmer's market one week. It was so beautiful in fact that a passerby commented on the "lovely" rhubarb I had sticking out of my backpack. I didn't get a chance to use it right away, so I brought it with me on vacation and made it for my mother's birthday. It came out perfectly despite using foreign tools and appliances. Mom was delighted. Here is the recipe. This time I baked it at 400F for about 45 min. Slam dunk!

Current Pie Tally: 173

Cherry Blackberry Pie

A visitor from Germany had the pleasure of sharing this pie with us when she came to tour my husband's lab. This is my go-to 4th of July pie and it came out great as always. Recipe can be found here. For this one, I used 4 T. arrowroot starch instead of tapioca.

Current Pie Tally: 172

Cherry Berry Pie

In the interest of catching up quickly from my lackadaisical summer of pie, I'm going to bulldoze ahead with spotty details here. This pie had strawberries and cherries in it. Possibly rhubarb or something else also. I think I made it for a neighborhood event of some kind and the recipe is probably similar to this one. Apologies for the lameness of my remembering abilities. It looks tasty though, doesn't it?

Current Pie Tally: 171

Double Duty Strawberry Rhubarb Pies

One for the Book Club and one for the father-in-law. I ate some of both! They came out great. I'm coming off a hat-trick of superb crusts on these beauties. The past three have all teetered on the edge of total and complete crumbleation. Instead of the big FAIL though, I managed to put everything right with a few barely-held-together hobo patch jobs. I'm feeling good. I'm so "in the zone." Strawberry Rhubarb recipe can be found here. I used my own crust recipe, cornstarch instead of arrowroot, didn't do any of that eggyolk glazing bullhonkey, and baked at 425F for 25 min, then reduced to 350F for 40-50 minutes more. There should be pie goo splashing all over at the end. That's how you know it's done.

Current Pie Tally: 170

Block Party Strawberry Rhubarb Pie

This little pie is evidence of how the cycle of pie-making can be somewhat vicious. After this hit the table at the block party, it was quickly consumed. Then the request hit. "Could you by chance make one of these for Book Club this week? It's my favorite." The gears in my brain churned. My father-in-law was due to arrive in a couple days. If there is a person who looks forward to my pie with his entire being, it is this man. Pie was already on the horizon. "The probability is good," I said. "I've got to make one for my father-in-law anyway.". Strawberry Rhubarb recipe can be found here. I used my own crust recipe, cornstarch instead of arrowroot, didn't do any of that eggyolk glazing bullhonkey, and baked at 425F for 25 min, then reduced to 350F for 40-50 minutes more. There should be pie goo splashing all over at the end. That's how you know it's done.

Current Pie Tally: 168

Birthday Pies on the Porch

The neighbors, my husband (the birthday boy), and I did a decent job diving into these Pecan and Strawberry Rhubarb Pies on a Friday night in May. It was one of those rare evenings with perfect weather, a great night for pie on the porch. The pie was pretty perfect too, though the Pecan Pie turned out a bit too sorghummy. Maybe I've got some high octane sorghum on hand this time. The stuff I used to get was from the farmer's market in Madison, WI and was probably a bit milder. Next time, I'll use less sorghum and more brown rice syrup, maple syrup, and honey. Pecan Pie recipe can be found here. I used 1/2 c. sorghum instead of the brown rice syrup this time. Strawberry Rhubarb recipe can be found here. I used my own crust recipe, cornstarch instead of arrowroot, didn't do any of that eggyolk glazing bullhonkey, and baked at 425F for 25 min, then reduced to 350F for 40-50 minutes more. There should be pie goo splashing all over at the end. That's how you know it's done.

Current Pie Tally: 167

Last-Minute Coconut Custard Pie

We had three parties to attend yesterday: two kids' birthday parties and one faculty schmoozer type grill party for my husband's work. While at birthday party number one, husband casually mentions that we are supposed to bring something to the faculty party. And it was requested that the something be a pie. Made by me. Instead of braving the Saturday crowds at Whole Foods to pick up strawberries and rhubarb (besides I'm making those for husband's birthday this week in keeping with tradition), I made another Coconut Custard Pie since I had the ingredients on hand. I also finally got to try the recipe using coconut milk instead of cow's milk. I think the coconut milk made the pie lighter and fluffier somehow, though I have no quantitative evidence to support that. Anyway, here's the quick recipe (adapted from a recipe in the Penzey's spice catalog):

Coconut Custard Pie (makes one 8" pie)

ingredients:
pre-cooked bottom pie crust
2 eggs
3/4 c. plus 2 T. granulated sugar
1/4 c. flour
1/2 t. baking powder
1/8 t. salt
1 c. coconut milk (not low-fat)
1 t. vanilla extract
1 t. coconut extract
4 T. melted unsalted butter
3.5 oz. sweetened flaked coconut

Preheat oven to 350 F. Beat eggs in a large bowl. With the exception of the coconut, add the remaining filling ingredients and beat well. Fold in the coconut. Pour into pre-baked pie crust. Bake at 350 F for 44 minutes. Center should still be a little bit jiggly. Allow to cool. I like to eat it when it's still a touch warm. Refrigerate after it's been out for more than a day.

Current Pie Tally: 165