Archive for the ‘Pie’ Category

Bake 52 Week 30: Lattice-Top Peach Pie

July 25, 2012

I was bummed that this recipe didn’t come just a few weeks later than it did so that I could use fresh peaches from my tree, but was happy when I got just the perfect number of them in my Bountiful Basket the week before we were to bake this pie.  I still haven’t ventured much into pie-making and have never made a lattice-top pie, so I was excited for the chance to learn something new with this recipe.

I really should probably try the pie crust recipes in the book, but since I know that the Betty Crocker recipe Amanda uses is pretty much foolproof, I have just been sticking with that.  I made up a double batch so that I’d have enough for the top and the bottom.

My peaches were perfectly ripe and smelled so yummy while they sat in the sugar creating their juices.  In the meantime, my lattice strips were in the freezer and the pie crust in the fridge.

The assembly part of the pie wasn’t really hard, but I could definitely use some practice.  I found it funny that the recipe wanted the lattice strips frozen so they wouldn’t break….mine were VERY brittle after coming out of the freezer and I had to be really careful handling them.  Two of them snapped in half anyway.  Oh well.  And my edges….yikes!

(This post is lacking in pictures because my camera was still in the car after a quick pre-term labor trip we made to the hospital…and I was too lazy to go fetch it…so phone pics is all I’ve got.)

Thankfully, pie crust is somewhat forgiving after it bakes…..my pie is still not perfectly pretty, but it looks better than it did pre-baking!

The kids were very excited to dig into this one, but they were really naughty the day that I made it, so their punishment was having to wait until the next day to have a slice.  When it came time to eat, I really didn’t have the appetite for pie, but I did take a small bite and it was pretty yummy.  We didn’t finish the entire pie, so Joseph took the remainder to work.  I was worried that a two-day-old pie would be received with reluctance, but I received a text first thing that morning saying it was a big hit.  One co-worker said the only thing that would make it better would be a big scoop of vanilla ice cream on top.

Talesha was this week’s host…check out her blog for the recipe.  Thanks for picking something so fun!


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Bake 52 Week 16: Strawberry Rhubarb Pie

April 18, 2012

I’m fairly new to this whole pie thing and this is the first real fruit pie that I’ve made.  I’ve never had strawberry rhubarb pie before, and was a little apprehensive because rhubarb just screams vegetable to me.  Owen even asked if it was strawberry celery, since it…well, looks like red celery.  On the other hand, I’d heard that rhubarb is tart, and tart is one of my favorite things.

Much like last week (only worse) it was a CRAZY day the day I had to make this pie.  I’m preparing to head to Washington D.C. for a week to visit my sister and had LOTS to do!  Today was my cooking day, so along with this pie, I made 3 freezer meals and 8 loaves of bread.  My kitchen was a disaster!

The prep work for this pie wasn’t too bad.  Cut up the strawberries and rhubarb, toss them in a bowl with some sugar, and let it sit for an hour to get the juices going.

In the meantime (between chicken parmesan and pork chop marinade) I got the pie crusts rolled out.  I’ve never done a double-crust pie before, so I was a little nervous about this part, but it wasn’t hard at all.  I obviously need some practice when it comes to making the edges look pretty though!

As luck would have it, my last four loaves of bread were ready to bake at the exact same time as the pie.  Figuring the pie would get soggy if I baked it second, I left my loaves to rise for a bit longer and put the pie in.  Unfortunately, I missed the part in the recipe where it says to turn the heat down and bake for 25 more minutes, which meant my bread was left to rise for an hour longer than they needed.  Whoops!  This is what happens to bread when it rises too long…

Good thing my pie came out looking better than my bread!  I thought it was rather pretty for being a first-timer.

Had I not had so much to do at the same time, I don’t think this pie would have been too terribly time consuming to make.  I made the crusts the night before, which helped.  I’m not quite brave enough to venture out in the pie crust world yet, so I stuck with Amanda’s fail-proof recipe, which is soooo easy!

In the end, fear won me over and I cut four slices of pie for the family instead of five.  I did have a little taste of the filling (nice and tart!), but after cooking, the strawberries had lost their beautiful red color and the rhubarb just looked like celery tainting the pie.  Owen asked for two pieces, Joseph said it “wasn’t bad”, Emmy ate around the rhubarb, and Ryan complained about the whole thing.  The response from the office this week seemed to favor those who already liked strawberry rhubarb pie….we didn’t convert anybody with this one.  However, the pie crust was a BIG hit!

Valerie was this week’s host, and you can find the full recipe on her blog!


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