At about week 23 of this pie club I moved, and some how skipped week 17 in my posts! moving and packing while also baking pies in the weeks before 23 was hectic, so I am not surprised that I missed this baby but it was a good one! Strawberry and basil come together to make a great combination in a pie.
I had made this pie once before, and it was such a hit that I decided to include it in pie club. For this pie, I used a traditional lattice top. Lattice tops are usually my favorite with fruit pies, but I do vary it sometimes. The filling is simply strawberries, basil, cornstarch and brown sugar, so the basil and strawberries are really nicely highlighted.
Since I skipped this post, I am sure that it is no surprise that I cannot find the pictures either. I hate when I do that! Anyway, this pie bakes up to jammy, perfumey, flaky deliciousness. People are a little surprised at first, and some were even reluctant to try it, but everyone loved it. Even my brother liked it, which pleasantly surprised me. I will make this pie again for sure, and maybe more often than one a year!
Monday, January 27, 2014
Pie Club Week 23: Key Lime Pie
Week 23 was Key Lime Pie. I was excited to make this pie because it is one that I had not made before, and I really like citrus.
When researching recipes, I came across a lot of green colored pie which used food coloring. I really wanted to make a more authentic pie, and lime juice is not green, so I stayed away from food coloring and extract.
I used a graham cracker crust, fresh key lime juice, zest, condensed milk and eggs for the filling, and a sour cream topping. I garnished with key lime zest, and that was it. Simple and delicious.
That being said, I do not enjoy sweetened condensed milk, so this was not one of my favorite pies. Everyone who had it really loved it, and I would make it again, it just is not something that I would crave or make for myself. I did really like the how the zest looked and tasted on the top of the pie.
When researching recipes, I came across a lot of green colored pie which used food coloring. I really wanted to make a more authentic pie, and lime juice is not green, so I stayed away from food coloring and extract.
I used a graham cracker crust, fresh key lime juice, zest, condensed milk and eggs for the filling, and a sour cream topping. I garnished with key lime zest, and that was it. Simple and delicious.
That being said, I do not enjoy sweetened condensed milk, so this was not one of my favorite pies. Everyone who had it really loved it, and I would make it again, it just is not something that I would crave or make for myself. I did really like the how the zest looked and tasted on the top of the pie.
Pie Club Week 22: Blueberry
Week 22 was blueberry pie. Almost everyone has had blueberry pie, and it is another delicious classic that I knew I wanted to include in pie club.
For my blueberry pie, I use a double pate brisee crust, with the top crust having only one vent in the center. My blueberry pie is pretty tart, so I like to have a lot of crust to balance it. Also, I include some orange and lemon zest and make a glaze out of orange juice. I really love the flavor of a small amount of orange with the blueberry.
I use fresh blueberries and add sugar, cornstarch, blueberry jam and the citrus zest. It is very simple and is my go to when I am craving blueberries. I love sour flavor and my family and friends love this blueberry pie. It is perfect with vanilla ice cream and I will make it every summer!
(Once again, we ate all of it before I thought to take pictures!)
For my blueberry pie, I use a double pate brisee crust, with the top crust having only one vent in the center. My blueberry pie is pretty tart, so I like to have a lot of crust to balance it. Also, I include some orange and lemon zest and make a glaze out of orange juice. I really love the flavor of a small amount of orange with the blueberry.
I use fresh blueberries and add sugar, cornstarch, blueberry jam and the citrus zest. It is very simple and is my go to when I am craving blueberries. I love sour flavor and my family and friends love this blueberry pie. It is perfect with vanilla ice cream and I will make it every summer!
(Once again, we ate all of it before I thought to take pictures!)
Pie Club Week 21: Watermelon
Week 21 was watermelon pie. Yep, watermelon pie! I had heard of watermelon pie before, and it peaked my interest, but when I researched it, all of the recipes I read used watermelon jello, watermelon cubes suspended in creamy concoctions or were made with watermelon rind. None of this interested me, and I wanted to use fresh watermelon, with true flavor instead of a sugary, candy flavor version or extract.
I decided to use fresh watermelon juice, with gelatin to create a cool, simple, creamy pie and decorated it to look like a watermelon with green whipped cream and chocolate chips.
I thought it turned out really cute, was obvious what flavor it was. Also, I was happy with the flavor I was able to achieve with the use of simple ingredients. I used a graham cracker crust, and simply added sugar, gelatin, lemon juice and cream. Watermelon has a delicate flavor, so the flavor in this pie was not very strong, but i thought it was refreshing and perfect with just the right amount of sweetness. The cream added to the flavor and gave a silky mouth feel. The little bit of chocolate from the chips was also a great combination.
I always try to use the smallest amount of gelatin that I can, while still achieving the set I want, and it turned out perfect. I do not think this pie would be for everyone, but I will make it again! I think it would be fun and perfect for a BBQ or picnic!
Pie Club Week 20: Three Berry
Week 20 was Three Berry Pie, and this is another of my favorites! I have made this pie many times, and knew that I wanted to include it in the pie club.
This pie includes, blackberries, strawberries and blueberries along with cornstarch, salt and sugar. I prefer to use a whole wheat crust when I make this pie because I like the texture of it better with the berries. It is such a simple and delicious pie!
Unfortunately, I again do not have any pictures of this pie, but it is a lattice top and bakes up beautifully with the berry juices bubbling up within the lattice. This pie is the perfect way to highlight and enjoy the flavor of these berries in the season when they are their best. This pie is delicious warm with ice cream, whipped cream or cold. I will make it over and over again!
This pie includes, blackberries, strawberries and blueberries along with cornstarch, salt and sugar. I prefer to use a whole wheat crust when I make this pie because I like the texture of it better with the berries. It is such a simple and delicious pie!
Unfortunately, I again do not have any pictures of this pie, but it is a lattice top and bakes up beautifully with the berry juices bubbling up within the lattice. This pie is the perfect way to highlight and enjoy the flavor of these berries in the season when they are their best. This pie is delicious warm with ice cream, whipped cream or cold. I will make it over and over again!
Pie Club Week 19: Strawberry Rhubarb
Week 19 was Strawberry Rhubarb, definitely a classic.
I am so lucky to have friends who grow fresh rhubarb in their yards! Rhubarb is so easy to grow, and it can be harvested once in early summer and again in the fall. This is a pie that I have made many times over the last few years, and I love my recipe! I always look forward to making this pie while the ingredients are in season. I use a double pate brisee, lattice top crust, strawberries, rhubarb, sugar, salt, cornstarch and orange zest. The orange zest adds a lovely bright note to the flavors.
For some reason, I do not seem to have any pictures of this pie. Most people are familiar with strawberry rhubarb. It is a perfect combination of sweet and sour, and one of the best flavors of summer. I filled quite a few orders for this pie, and everyone gave me excellent feed back. I also love to make rhubarb jam, a rhubarb sauce for meat and rhubarb butter.
I am so lucky to have friends who grow fresh rhubarb in their yards! Rhubarb is so easy to grow, and it can be harvested once in early summer and again in the fall. This is a pie that I have made many times over the last few years, and I love my recipe! I always look forward to making this pie while the ingredients are in season. I use a double pate brisee, lattice top crust, strawberries, rhubarb, sugar, salt, cornstarch and orange zest. The orange zest adds a lovely bright note to the flavors.
For some reason, I do not seem to have any pictures of this pie. Most people are familiar with strawberry rhubarb. It is a perfect combination of sweet and sour, and one of the best flavors of summer. I filled quite a few orders for this pie, and everyone gave me excellent feed back. I also love to make rhubarb jam, a rhubarb sauce for meat and rhubarb butter.
Tuesday, July 16, 2013
Pie Club Week 18: Peach/Raspberry Pie
Week 18 was peach raspberry pie, which I made in a slab version. I do not know if slab pies are something that have been around for a long time, or if this is a new idea. I first saw this idea from Martha Stewart, and thought it was interesting and wanted to give it a try. The basics are still the same, I just rolled the pate brisee out into large rectangles and baked it off in a sheet pan instead of a pie tin. Also, the filling is more spread out, so the flat slices are easy to pick up and eat with your hand. This pie also serves 16, instead of 8, so there are more servings with this version. It would be really nice to take to a party or BBQ.
This peach/raspberry filling is very simple and delicious. It is peaches, raspberries, sugar, cornstarch, lemon juice and salt. I cut holes in the top dough as the vents, and it looked really nice. I would definitely make this pie again with a variety of fillings. It was really fun and well received!
This peach/raspberry filling is very simple and delicious. It is peaches, raspberries, sugar, cornstarch, lemon juice and salt. I cut holes in the top dough as the vents, and it looked really nice. I would definitely make this pie again with a variety of fillings. It was really fun and well received!
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