Year of Pies
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I don't know how a pie could go so horribly wrong...

This is Martha's recipe for Pennsylvania Dutch Shoofly Pie, and it is GROSS!  Granted, I did substitute some dark corn syrup for molasses, but it still tastes like a big medicinal molasses soup.  Ick poo poo.  This is the purpose of the Year of Pies, however; now I never have to wonder about shoofly pie anymore.  I do need to wash the taste out of my mouth with some chocolate or something though...

Here's the recipe I used, in case anyone is curious enough to try it themselves (although I strongly recommend against it):

http://www.marthastewart.com/recipe/pennsylvania-dutch-shoofly-pie
 
 
 
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Blog Entry CommentsComments: 11 (Last: Lori · 3/27/10 3:15 PM)
Well, I had my first month without pie last month, but I'm begging indulgence because we were deep in illness.  The silver lining is that October becomes a two pie month!

This recipe for Upside Down Pecan Pie was ridiculously easy.  Make the pie crust ahead of time, and it's even quicker.

http://www.marthastewart.com/p...ie&rsc=ns2006_m1

Be sure to have vanilla ice cream on hand.
 
 
 
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Blog Entry CommentsComments: 11 (Last: Guest · 10/17/07 8:03 PM)
I finally got around to making my August pie, and it turned out delicous!  I used the Martha Stewart recipe, which (as usual) involved scary amounts of heavy cream.  The glaze topping is bittersweet chocolate, and the filling is a light vanilla-infused pastry cream.  I highly recommend it, but be prepared that the cake part is a sweet brioche-y texture; it's not cakey.
 
 
 
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Blog Entry CommentsComments: 9 (Last: Guest · 8/30/07 9:57 PM)
I have to state up front that I am a Key Lime rookie.  I don't think I've ever tasted key lime pie before tonight.  Also, I had originally bookmarked a Martha Stewart version, but it has been moved and I can't find it, so I went one better.  I took the recipe from my Congressional Club cookbook, as offered by Dan Mica, former Representative from Florida.  I figured if a representative of Florida doesn't have the true blue recipe, then who would?  I'd give the recipe here, but the book's copyright language is quite clear, and that's not the way I roll.

This was the weirdest pie yet.  On first bite, I puckered up and thought it was uncomfortably tart...almost with a bitter aftertaste.  After a few bites, I started to get used to it.  By the end of the piece of pie, I wanted another one.  I have no idea if this is the way it's supposed to taste, but I LIKE it!  Anyone here a Floridian with an opinion on Key Lime Pie (which, I discovered is the official state pie)?

A coupla things I discovered: 1) Key Limes are tiny little buggers.  Juicing them is like juicing a thimble.  I used about 16 of them for this recipe;  2) Key Lime pie is yellow, not green (who knew?); and 3) make sure you cool the pie before you put it in the fridge, or you'll end up with little droplets of condensation on top (see picture).

You can Google Key Lime Pie and come up with millions of variations.  Most of them involve sweetened condensed milk, Key Lime juice, and egg yolks, topped with meringue.

Bon appetit!
 
 
 
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Blog Entry CommentsComments: 14 (Last: Guest · 7/16/07 4:02 PM)
This month's pie was a special request from Ted...it's very strawberry-licious.  The recipe comes from CooksRecipes.com.

http://www.cooksrecipes.com/pi...eese_pie_recipe.html

It will probably taste great, but I have to say this is one of the homeliest pies I've ever seen.  If I were Martha, I would have sorted through several pints of strawberries to find same-sized specimens to put in concentric circles...
 
 
 
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Blog Entry CommentsComments: 11 (Last: Guest · 6/25/07 11:42 PM)
Wow, it smells good in here.  Good thing we've got "smell-o-vision" on the development list for Groupee...

Pears, tart cherries, sugar, puff pastry, what could be better (aside from something chocolate)?  This recipe is a Martha Stewart one from a while back; I've had it hoarded for at least a year.  Tonight we'll taste it and see if it measures up.

If you're game to try it, here's the recipe:

http://www.marthastewart.com/p...ry&rsc=ns2006_m2

Full disclosure for those of you following the rules of Fight Club, er, Year of Pies---I used commercial puff pastry instead of making my own because that's what Martha called for in the recipe.  (That and the fact that my last attempt at puff pastry turned out like bricquets.)
 
 
 
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Blog Entry CommentsComments: 22 (Last: Guest · 6/3/07 12:02 PM)
Ted's birthday request was blueberry pie, so this month's pie had to be killer.  It was my first fruit pie from scratch, ever.  The crust was a little improved from last month's, with the addition of a little rolling experience.  Still not picture-perfect, but I have until December to perfect it anyway.  Not to brag, but this was an outstanding pie!  The filling was not too sweet, not too tart, and bursting with fresh whole blueberries.  It made canned pie filling seem like blue paste by comparison.  It might be hard to go back to that in the future.

Weird little snag in this pie...I was distracted (really?) during the cooking process, so I forgot to dot the filling with butter before putting the top crust on.  I realized this after it had been in the oven for about 10 minutes, so I "MacGyvered" and injected the correct amount of melted butter through the vents in the top of the pie using a turkey baster.  Nothing can stop a mom who's determined.
 
 
 
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Blog Entry CommentsComments: 7 (Last: Guest · 8/10/07 9:11 PM)
This month I did my first pie with an actual scratch pie crust.  I used Martha's pie crust recipe, with a Cooks.com banana cream pie recipe.  Overall, it turned out fairly tasty, although I think my pie crust rolling technique needs some practice.  It was fun having a nice beautiful flat surface to roll on, and a nice new french rolling pin (thanks, Pandy); I think those will help my efforts this year.

Here's a link to the recipe:
http://www.cooks.com/rec/view/...34184-243194,00.html

This was the first time I've ever "blind baked" a pie crust.  I put parchment into the raw crust and filled it with rice, then cooked the pie for about 12 minutes, to a nice golden color.  I had docked the crust prior to filling it, which I later discovered is best done about 10 minutes into the baking, when you remove the weight.  I'll try it the other way next time, to see if that's true.

My final verdict on this pie....it's very good as is, but fantabulous (yes, that's a culinary word) with a drizzle of hot fudge on top.  Just saying.
 
 
 
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Blog Entry CommentsComments: 11 (Last: Guest · 3/29/07 9:24 AM)
Major dilemma this month.  My mud pie tastes too "coffee-ish," so I'm responsible for eating it all by myself.  Now I'm wondering how long it will last in the freezer so that I don't blimp out by eating it all at once.  Or, I could double my treadmill time each day until it's gone...

The recipe, paraphrased from the cookbook "The Joy of Chocolate," is:

Ingredients

22 Oreo cookies, crushed
3 tablespoons of unsalted butter
1 quart coffee ice cream, softened (Haagen Dasz is the best)
1 quart fudgy chocolate ice cream, softened (like Baskin Robbins chocolate fudge)
2 tablespoons coffee liquor
2 tablespoons brandy (optional)
2 tablespoons instant cofee

Crush 22 Oreo cookies partially, then pulverize in food processor until it's fine crumbs.  Add 3 tablespoons of melted unsalted butter and mix until it comes together.  Press mixture into a 9-inch pie plate (I recommend using a deep dish pie plate).

Mix together the rest of the ingredients, making sure that the instant coffee crystals completely dissolve.  Pour the mixture into the pie crust and freeze.

Serve with drizzles of chocolate sauce and whipped cream.

I promise that next month's pie will be an actual pie!
 
 
 
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Blog Entry CommentsComments: 24 (Last: Guest · 2/16/07 11:06 AM)
First the melt-in-your-mouth crunch of crispy meringue, followed by pillowy clouds beneath...set off by the tang of fresh strawberries and whipped cream.  Angel Pie is a family recipe that I've been loving for as long as I can remember, and perhaps the easiest thing in the world.  It's essentially a baked meringue with almond and vanilla flavoring.  We always put strawberries on top, but the original recipe apparently called for pineapple and coconut.

I did some web research to see if I could find this pie recipe anywhere, and couldn't find it.  I'll have to ask my Grandmother where she originally got it.

One caveat to anyone who decides to try it...it's very very sweet, so if you're prone to diabetic shock, just walk away now.  Ted's verdict was that the crispy top was "too sugary."  Personally, I don't know the meaning of the words "too sugary."

http://rosemary.groupee.com/di...ent/8164995298876629
 
 
 
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Blog Entry CommentsComments: 4 (Last: Guest · 1/22/07 9:50 AM)
 
 
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