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Posts Tagged ‘butterscotch pie’

This week was all about the pie. How should we start? With the good or the bad?

The preheat/the good. Two hours to bake holiday cookie topped mini pies. The options were: cherry, blackberry, cookie butter, butterscotch, pecan, chess, peppermint, peanut butter, and coconut custard. By random drawing, I got butterscotch. Yum!

I got to work on the dough so it could be refrigerated while I worked on the butterscotch filling. Timing should be decent since mini pies would bake and cool a lot faster and I have a 4-count mini pie pan (first time using it).

It took about 45 minutes to make the dough, the filling, the meringue, and blind bake the pie crust, before popping everything in the oven for 15 minutes to brown. As soon as it was done, I cleared some room in the freezer to rapidly chill it.

While it was baking, I made a speculoos cookie dough that I figured would go well with the pie. I used small fondant cutters to cut the dough out for a winter scene.

Time was getting tight and I only had about 8 minutes to paint my easy cookie glaze on the cookies. With a minute to go, I removed the pies from the baking pan and topped the meringue with the cookies. The cookies didn’t want to stay standing up so I did have to fix them after time ran out for a photo. They looked really cute and tasted good, though I think I might have put too much salt in the butterscotch filling. Overall, I would say it was a success.

Now the main heat, on the other hand, posed some challenges. The pie type selection was lattice, slab, double crust, cream, and custard. The fillings were cranberry and almond, butternut squash and maple, chestnut and chocolate, pumpkin and cider, bourbon and pear, apple and fennel, apple and raisin, sweet potato and pecan. and sweet potato with chai. I randomly drew cream pie with apple and raisin.

Apple cream pie? Sounded odd. My idea was to have the texture of bread pudding and top with whipped cream. Well, it all fell apart then.

Two hours were allotted in this bake. And the twist was to add eggnog somewhere in the pie. I made the dough in my food processor and substituted some of the water for calvados (which is so good in baking). I peeled, cored, and chopped up 5 apples for the filling, adding some sugar, more calvados, cinnamon, and raisins. Then I put milk, eggnog, heavy cream, cornstarch, and sugar in a pot, heated that up, and added egg yolks. I obviously got a pastry cream out of it, but I thought if I poured it over the apples in the pie crust and baked it, it would incorporate into the apple layer. It never did. It baked the pastry cream on top which actually tastes pretty good, but I’m not sure it counts as a cream pie.

I threw the pie in the freezer as long as I could and made little snowman features out of white modeling chocolate. Also made a vanilla whipped cream.

When it was down to 6 minutes left, I piped the whipped cream on the pie like a snowman, added the features, and snapped a picture. Back in the freezer it went. Checked on it a few minutes after time was up and the whipped cream was sliding off the pie and onto the contents below it in the freezer. That’s what happens to snowmen in Phoenix, AZ. That’s what happens when you bake a pie and try to put whipped cream on it all in 2 hours time.

I’m pretty sure I would have been eliminated this week. The main heat was a mess and the apples should have been precooked. They were still way too crunchy. Lesson learned. See you next week.

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Hey guys.  I am back from my grand adventure.  Spent two amazing weeks in Barcelona, Amsterdam, and Cape Town.  Logged lots of hours on planes, but it was worth it.  Was finally able to do the one and only thing on my bucket list:  see a great white shark in person.  And boy, did they put on a show for me!  Flying out of the water, chasing seals, and showing off around the shark cage.  Beautiful animals!  The trip only deepened my love for them and filled me with a desire to see more.

Settled back in at home, but didn’t quite complete this months baking challenge, which was pie.  I decided I’d still make a pie, but was missing one or more ingredients from the three different recipes that was to be made.  Therefore I thawed out some leftover pie dough I made a month ago and whipped up a delicious butterscotch and meringue pie, which I had all the ingredients for.

Even recipes I’ve made before can turn out differently each time.  Butterscotch seems to be a hit or miss for me.  I added an extra tablespoon of cornstarch and an extra egg yolk to try and get a more solid pudding since I had 1% milk, not whole milk.  But it turned out a bit runny still.  The meringue didn’t help when it weeped all over the pudding.  Damn meringue!  Just goes to show that sometimes you should take the extra step and make a tried and true recipe than the quick and simple one.  Meringue is so easy yet so finicky!

The pie dough gave me more trouble.  I didn’t have pie weights or dry beans so I just put a mixing bowl on top of the crust when blind baking.  It didn’t work.  I had to take it off and then the crust bubbled up and the edges shrunk.  It was unusable.  Thankfully I had a graham cracker crust in my pantry and used that instead.  But I didn’t completely scrap my homemade crust.  I cut out a couple small circles, put them in the bottom of espresso cups, then filled those with pudding and meringue for mini desserts.  Worked well.

In conclusion, pie is not my friend.  I’ve known it for some time now.  But we get along as best as we can.

In other news, I’m sad to report that Paddy (my sour dough starter) has left this world.  I was a bad mom and let him become overrun by mold.  I tried to resuscitate him, but it was too late.  He was a year and a half.

Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie!

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