Two weeks into NaBloPieMo, and I owe you a running tally of pies and pie lessons. I'm still making a pie a day, but often not blogging about my (sometimes messy) creations, so here's My Week in Pie and what I've learned so far.Monday, November 8, 2010
Baked: Leftover pie
Seriously, I just took leftover quinoa with shredded brussels sprouts and butternut squash (MMMmmmmmmm). I splashed it a scosh of chicken stock, bound it with two eggs and threw it into an unbaked double crust 9-inch pie. It was fantastic and very easy.
I'm starting to get the knack of savory pies: Pretty much all you have to do is bind the ingredients together somehow, often with an egg or two, and throw that puppy into a crust! I wish I felt as confident with sweet pie.Tuesday, November 9, 2020 Baked: Lamb shepherd's pie Lesson Learned:
Shepherds have it good. I would eat this every day. Also, if you haven't noticed, I really like savory pie.Wednesday, November 10, 2010 Baked: Vegan tofu-cauliflower pie Lesson Learned:
Silken tofu has incredible binding power -- I've got to try it in a sweet pie! Also, nutritional yeast is lovingly known as "nooch" in some circles. And finally, it looks like I will actively have to force myself to bake dessert pie.Thursday, November 11, 2010 Baked: Lemon curd pie Lesson Learned:
Hey, I'm improvising! And with sweet pie! I made David Lebovitz' improved lemon curd, whipped some heavy cream with sugar, folded it in to the curd, poured it into a parbaked crust and threw in the oven for a bit and voila! I made lots of extra curd and want to tinker with proportions before I give you (even a half-assed) recipe, but I'm digging that experimentation is my theme this week. I'll be getting back into traditional stuff like apple and pecan soon enough.Friday, November 12, 2010 Baked: Maple-walnut pie Lesson Learned:
My second attempt at improvised dessert baking went #maplefail. I figured two eggs would bind a bunch of walnuts and some maple syrup and spices just fine, but the baked pie turned out oozey and tasted very one-note. So I looked up a recipe that calls for flour and butter. I'll try it once I'm not sick of maple anymore -- I bet flour corrects for the extra liquid and butter gives the maple a richness. Like pancakes! p>Saturday, November 13, 2010 Baked: Cashew Butter and Jam Pie Lesson Learned:
Wow, people really get into PB&J. I like my peanut-free version, but this pie didn't make me go all nostalgic for the comfort food of my past. Also, cashews are related to poison ivy.Sunday, November 14, 2010 Baked: Macadamia crust chocolate pudding pie Lesson Learned:
The first gluten-free recipe I tried was a lovely nut-crusty combo of macadamias and pecans. Since this crust doesn't need baking, I just filled it with some chocolate pudding and refrigerated for an hour. Not really "pie crust," but delicious.
Which pie should I attempt next? I'm taking requests!
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