One week in to NaBloPieMo and I thought I'd recap what I've learned so far.Monday, November 1, 2010 Baked: Pumpkin pie with walnut topping
It was OK. I liked the ginger kick; the streuselly walnut topping was too sweet for my taste. I may try this again with just crushed nuts, no sugar or spices.Disaster:
Crust shrinkage of epic proportions.Lesson Learned:
Narrowed it down to insufficient weight and probable overworking of dough. Thanks commenters and Facebook!Tuesday, November 2, 2020 Baked: Sweet potato-bourbon pie
Delicious: Fluffy, smooth, sweet-potatoey. I grated a lot of fresh nutmeg in -- like probably half a teaspoon, which was a little too nutmeggy for everyone but me. You could taste the bourbon, but a) I cranked the amount of bourbon up to the maximum 3 tablespoons, and b) bourbon tastes good.Disaster:
While I was purchasing pie weights to correct for the shrinkage problem, the package undid itself and the weights exploded in physics-lesson fashion, across six aisles and even out the door. Judging by the look on her face as we picked them up, this was a far more major disaster for the checkout clerk at Bed Bath & Beyond than it was for me.
Next time, invest in a pie chain.
Wednesday, November 3, 2010 Baked: Buttermilk Pie
I believe you might be familiar with my views on buttermilk pie by now.Disaster:
Burned my hand moving a pan from the stovetop -- didn't realize the heat from the oven would turn the pan handle into a white-hot poker.Lesson Learned:
Don't do that again.Thursday, November 4, 2010 Baked: Broccoli Pot Pie Disaster:
Freaked out when I realized I couldn't, couldn't, just couldn't eat any more everloving sugar.Lesson Learned:
Month-of-pie pie must be enjoyed employing the motto "Tiny slices. Lots of friends." Do not attempt more than one tiny slice of any pie, no matter how deliciously sweet-potatoey it may taste. Your palate, and possibly your pancreas, will regret it soon, and for the rest of your pie.Friday, November 5, 2010 Baked: Salmon-Leek Pie
This is one of my all-time favorite pies and it couldn't be easier. Melt a few of leeks in butter over low heat until soft. Mix with a pound and a half of raw salmon cut into 1" dice, add salt, pepper, lemon zest and fresh dill to taste. Place atop (raw) bottom pie crust and cover with a top crust. Slice a few vents in the top crust, brush with egg wash and bake for half an hour at 350.Disaster:
Stupid Cat decided the open oven door was a warm and homey place to lounge while I had my back turned for a second placing finished pie on rack. Paws were HOT when I scooped him off, though nethers and whiskers appeared unsinged.Lesson Learned:
Cat is even stupider than I understood him to be; don't leave oven door open even for a second due to high risk of recurrence of feline stupidity.Saturday, November 6, 2010 Baked: Nutella Pie
Forgot I didn't have the ingredients to make the pie I intended to make.Lesson Learned:
Sometimes forgetfulness has a Nutella-flavored silver lining.Sunday, November 7, 2010 Baked: Cranberry Walnut Pie
So delicious that I'm not going to talk about it here. It deserves its own post this week. FAVORITE PIE SO FAR.Disaster:
NONE! I can't believe it either.Lesson Learned:
I'd say the lesson I learned is how to make pie without invoking Murphy's Law -- but if I do, I'm probably just inviting trouble to come on in, stay a while and keep his fork because there's pie. Instead I'll call it "everyone gets lucky once in a while."
Do you have a pie disaster story? Tell me about it and make me feel better.
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