This Thanksgiving I decided I would embrace the pie. Pie crust was one of the few things I have not mastered as a baker - but that's all changed now. After baking 5 pies (one with a double crust) I am the crust master. Of course I have to give some props out to The Joy of Cooking, my bible.
But the contratian can't follow the directions to the letter, I have to "improve' upon them or improvise with missing ingredients. Here's the various pies these hands have created
- Better than sex cake (Cake! What? Ok, so I had to warm up my baking hands by baking a cake. LOL)
- Chocolate Cream Pie on a Graham Cracker Crust
- Standard Pumpkin Pie
- Pumpkin-Pecan Pie in a sweet cinnamon crust
- Double Crust Cherry Pie
- Dutch Apple Pie with Oatmeal Crumble Crust
I accidentally bought the wrong evaporated milk (whoops condensed milk) which I can use to make brigadeiros another time, so I just used heavy whipping cream in the pumpkin pies. And they are RICH! Just wait until they get covered in more whipped cream!
The Macadamia Nut/Rum and Peach Pies will have to wait for another day. I really wanted to make the Macadamia Nut (like we had in Hawaii) but I think I've already overkilled it for dinner we're going to later.
It's been fun getting my pie on.