THIS WEEK’S PIE: Angel Pie!
NOTES: I’m BACK, with a pie in honor of Pi Day last friday! My Uncle Jay & Aunt Phyllis introduced me to Angel Pie by baking a super tasty one for a family dinner this past winter, and they gave me their recipe to make! Boy, have I been missing out, this pie is AMAZING! Here’s the lowdown:
1. Make a meringue ‘crust’ for the pie. You use a basic egg whites + sugar + cream of tartar meringue recipe, spread around a pie plate, then bake ‘til it’s set.
2. Use the leftover egg yolks + lemon juice + sugar to make lemon curd on the stove, whip up some whipped cream, and then fold the curd & cream together. (once cool)
3. Wait for everything to cool, fill the meringue shells with the lemon cream, and then chill it for 12 hours! KABLAM YOU GOT PIE
CRUSTQUEST: Whipping up meringue is pretty foolproof compared to regular pie crusts, but I only have a tiny handmixer and it took a really long time.
Uncle Jay Meringue Tips:
1. Make sure the meringue feels smooth between your fingers—keep whipping if you can feel any grains of sugar!
2. Make sure the bowl doesn’t have any oil in it, it’ll make the whipping process take forever!
3. Make enough for TWO PIES, because if you’re gonna go through all that work anyway, it makes sense to double the recipe!
OVERALL: SO FLUFFY! SO TASTY! SO LIGHT! (though maybe not so light on calories!) Definitely one of my all-time-favorite pies. Thanks family!
Whoops! This poor apple apple pie came out all ill! In my hubris I rushed the crust & it was tough. Next time!
Curried Meat Pie
I made a guest pie for Eyes on the Pies!
CRUST: I like to use my food processor to mix the crust ingredients together. One of the most important things I’ve found is to chill everything (including the flour) and to let the finished dough sit in the fridge for at least a few hours. I followed the Most Helpful Positive Review from this recipe (and not the actual recipe itself), it’s my go-to crust recipe.
FILLING: This was my first time trying to make this filling and I really liked how it turned out! I loosely followed this recipe. The changes I made included leaving out all of the “dessert”-like spices: the cloves, nutmeg and cinnamon (and that’s why I renamed it a curried meat pie vs. a traditional tourtiere). I added ½ tablespoon of Maggi, a pinch of salt, ½ tsp curry powder, ¼ teaspoon garlic powder, and 1/3 cup of peas. I cut it down to just 1 chicken bouillon cube and doubled the garlic.
OVERALL: I’d make it again. Next time I would add a little more curry powder, though!
Whoa whoa whoa! How cool is Joy Ang’s
curried meat pie?? Too pretty!
I love the multi-layered look of the crust and interior, too! :d
Happy National Pie Day, everyone! Thanks to Kali’s mom for tipping us off about it! xo
THIS WEEKS PIE: Another Chicken Pot Pie, this time for US
NOTES: I have to admit I felt like making so many pies would be more a chore than a joy until I found out about PIE BIRDS (from this lovely book, thank you Drew!) Do these wonderful little fellows actually work, venting moisture to keep your crust nice and crisp? Sure, why not! I have been pretty stressed lately, & this pie blog - itself a wild attempt at work avoidance - has given me an excuse to stress-buy a mother load of products of dubious merit.
FILLING: Drew made it again, surprise! Sorry. Someday I’ll make my own filling.
CRUST: I think I’m getting pretty close. I’m not going to go into the neurotic details of how I froze this and chilled that and sprinkled freshly fallen snowflakes in w/ the flour etc, but the crust this time was hella flaky and just workable enough to twee it up a little. I think next time might be the charm, you guys. If I just buy a couple more tchotchkes, I think next time might be the stuff.
THIS WEEK’S PIE: Cornish Pasties aka Kornish Pasties aka K’Zones
NOTES: Are you an American that would like to make Cornish Pasties?? TOO BAD, the Cornish Pasty Association would like to inform you that the Cornish Pasty was awarded a Protected Geographical Indication (PGI) which means that ONLY pasties made in Cornwall and following the traditional recipe can legally be called “Cornish Pasties”.
Not only am I across the pond, but I also substituted carrots for the traditional swede. The crust and the rest of the fillings (beef, potatoes, and onions) are pretty traditional though—here’s the recipe.
I made these for friends and gave everyone their initial to mark their preferred pasty with—partly because of my incompetence, which meant different sized pasties, and partly because it’s fun to put your name on things!
CRUSTQUEST: I used half butter half lard this time, which I think was good, but I also may have overmixed it—the edges got a little too crunchy! I also rushed through the crimping…they are not…ideal.
OVERALL: Pretty good! I kinda wish the filling was a little saucier, but I guess then it wouldn’t be ‘traditional’.
~ Baby from Miyazaki’s Ponyo ~
THIS WEEK’S PIE: Chicken Pot Pie for a Baby
NOTES: We will never know if this pie is delicious because we made it for some friends (J & B) who just had a baby (T). They are nice people & I’m sure they won’t tell us if it’s disgusting.
The filling was chicken and onion and celery and carrots and turmeric and it was very good, because Drew made it. I am mostly interested in making good pie crust.
For the crust I used half water, half everclear again & ate some of the leftover pieces plain. It was kind of TOO flakey? Almost brittle? I know this is sort of a humblebrag, but I was a little weirded, to be honest.
For someone with a big sweet tooth, I actually haven’t baked much.
I’ve been thinking a lot about my wonderful Grandmas and all the ladies who came before me, cooking food for their families and passing down recipes through the ages. I want to know those secrets, I want to be a part of that chain!
Also, I’m very excited to, y’know, eat a pie every week.
THIS WEEK’S PIE: Freckled Apple PIe!
NOTES: I had the benefit of my Grandma C’s recipe for her tasty Apple Pie. It’s the one and only pie that I have had practice with, though when I made it before it didn’t turn out as well as Grandma’s (of course). This time I modified the recipe and added 1 1/4 c extra sharp cheddar cheese to the crust. The cheese made the crust extra-crumbly, so there was a lot of patching involved, but when it baked all the little cheese bits browned like freckles!
APPLE TALK: 3 McIntosh, 3 big Granny Smiths, and 1/2 of a Golden Delicious went into this. Gram tells me that the McIntosh break down to make the filling, while the Granny Smiths add tartness and structure. PIE SCIENCE! I added the Golden Delicious just ‘cuz ☆☆☆
OVERALL: I reall ylike how it turned out— the crust was subtly cheesy, and the extra flavor worked nicely with the apples. But it also took me 5 HOURS to make, which seems…excessive. Gotta work on that!