Post by jennistarr1 on Nov 21, 2014 11:20:04 GMT -5
I actually need some help with my pie. There is a pie place around here called "Dangerously delicious Pies" and they have a Baltimore Bomb pie which is bits of the Berger chocolate cookies surrounded by a vanilla chess. I've made it twice and essentially the cookies all dissolve into the chess as it cooks...which don't get me wrong, it's delicious. But I'm trying to create I think a thicker stronger cheese where the cookies might remain some what in tact.
I buy a pie from a friend for her son's fundraiser that is sectioned off into four different pies. Apple, berry and two others I can't recall off the top of my head but she's delivering them today.
And yes, I know how to bake pies. But between fundraisers for his robotics club and the Girl Scouts (where I bought gluten-free apple and gluten-free pear) I.don't.have.to.
My favorite is an apple that I prepare in advance for the crustiest pie and most cinnamon soaked apples ever. Make everything the day before you decide to cook it and let the apples marinate and the crust refrigerate overnight.
It's basically all of the ingredients that are in a chocolate chip cookie, but in a pie. There are walnuts in it - not sure if that would be a problem for you or not - I've done without them and just added extra chocolate chips. It's good hot, when it's all melty, or cold, when everything's all hardened up. With a big old (read: several) spoonful of whipped cream on top.
SOOO good.
Tip: use the required measurement for butter once it's already melted, not beforehand when it's in stick form.
I used to make my own crusts, and I do make a really good crust. But those Pillsbury rolled-up crusts are so easy and actually not awful, so I usually default to that now.
I used to make my own crusts, and I do make a really good crust. But those Pillsbury rolled-up crusts are so easy and actually not awful, so I usually default to that now.
I used to make my own crusts, and I do make a really good crust. But those Pillsbury rolled-up crusts are so easy and actually not awful, so I usually default to that now.
This is what I wanted to hear.
Don't get me wrong, it's not like homemade or anything. But it's perfectly acceptable. The important part is the filling, and I never shortcut on the filling!
Here's a hint to dress up a store-bought crust: brush the edge with an egg wash and sprinkle with coarse brown sugar before baking. (For a savory pie like quiche this technique also works with seeds.)
So this isn't a fall pie idea, but last night I made key lime pie (with regular limes - couldn't find key limes) for the first time and it was: 1. one of the easiest desserts i've ever made like and 2. delicious!
ETA: I used an Emeril and Dorie Greenspan recipes for inspiration. I deconstructed it and stuck it in shot glasses for a party.
I make a Whiskey Pecan Pie that is usually a big hit.
I do make my own crust. I do a ratio of roughly 50-50 butter and shortening (slightly more shortening than butter). You still get the buttery flavour but shortening is pretty fool-proof when it comes to getting a flakey crust. (I use Martha Stewart's Pate Brisee recipe, but with my shortening to butter ratio).
I cut my shortening in with the flour until it looks like shredded rags. Then I grate really cold butter in with a box grater, stirring with my hand every few grates (otherwise the butter sticks together). I always add a little more water than most recipes call for because I find it just too difficult to work with if it is too crumbly.
I never use a food processor. I find it gets too gummy that way and it's difficult to tell when you've put in too much water.
re: your pie - who is judging the pie-off? What are their preferences? Also, remember the Pepsi-taste-test theory - Pepsi was really successful on the taste tests because people preferred a sweeter flavour when they drank a very small amount, but liked Coke better when they drank more. If it's a one or two bite test, go sweet.