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The October 2015 Challenge is . . . . PIE - Page 2
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That looks great @Captains!
That's a great idea @MaryB should I tape down the parchment so that it doesn't slosh around as I'm rolling? Baking is so different to cooking, I need to start learning these tricks.
Concord Grape Pie
Not a pie that you see too often but it really should be on everyone's list to try at least once. And once you try it you will be hooked. It is kind of a pain to make as you have to peel all the concord grapes (not as difficult as it sounds as the peels slip off easily with a little pinch). Once you cook the flesh and separate it from the seeds you add the skins back in. That's what gives the pie its color and some texture. We go grape picking every year, around this time and use our haul to make grape jelly for the year (you won't ever find a jar of the store bought stuff since we started making our own), a couple of pies, a couple of quarts of grape shrub and usually a gallon or so to freeze (to make pies later in winter). We usually also make peanut butter ice cream to go with the pie for kind of a deconstructed PB & J.
The first picture is of one of the pies we made this year. I wasn't really happy with the shot, but the pie was already gone, so I've also added a pic (the second one) taken a few years ago, for my blog. That picture also shows the homemade peanut butter ice cream.
Got rained out today and too much time on my hands, so I actually made pie dough instead of using the Pillsbury pie dough (which isn't bad)
Had local berries in the freezer that I picked last month. Fresh nutmeg, stevia baking blend, lemon & orange zest and a couple Tbsp of tapioca to tighten. Had some topping left from the rhubarb crisp from last week, so I used that up.
I totally forgot to get the start to finish photos as I had a special helper making these with me.....my 5 year old niece. She really LOVES baking!! She made the pumpkin pies and I made the apple pie. I think she is going to be a fantastic baker if I do say so myself.....(yup, proud aunt here) hehe
The pumpkin pie is made with fresh pumpkin from our garden and apple pie with apples from our fruit trees. It is the Canadian Thanksgiving this weekend so lots of apple and pumpkin pies to be made.
Here's another one of my all time favorites - Shoo Fly Pie
It's a very simple pie that is downright delicious, if you like molasses. I know that some recipes add spices such as cinnamon, clove, ginger, etc., but I love it just straight forward.
Preheat your oven to 350°F
1 cup AP Flour
2/3 cup Brown Sugar
1/4 tsp. Salt
2 Tbs. Cold butter, diced
Combine all the dry ingredients and cut in the butter to form a crumb topping.
1 cup Molasses
1 Egg, beaten
3/4 cup Cold Water
1/4 cup Hot Water
1 tsp. Baking Soda
Combine the molasses, egg and water. Dissolve the baking soda in the hot water and add to molasses mixture. Reserve 1/2 cup to 3/4 cup of the topping and stir the rest into the molasses mixture. Pour into a prepared 9 inch pie shell. Sprinkle remaining crumb topping over top. Bake 35-40 minutes. Filling will set more as it cools down.
While I usually like ice cream with my pie, this is one pie that I like plain, without anything to detract from the flavor.
The picture above was taken this afternoon, 5 minutes after the pie came out of the oven. Need to wait about 30 minutes to 1 hour before cutting into it, and that is going to be a long hour!!!
@Mike : Great topic for this time of year !
I made this yesterday. It's not so much about the pie itself but what I put under the top pie crust.
All the entries here are fantastic.
Just a pizza, topped with some basil.
I have a couple of dough balls left and I will have to do something with them.
Thinking of trying my hands on a calzone or maybe some total different use of pizza dough....
Teamfat, you beat me to the punch!!!! That's what we ate last night and I was going to post pics today, after work!!!!! Well, great minds think alike!! I probably still will though. What didn't you like about your masa "crust"? I usually add a bit of baking powder to mine to give it a slighly more airy texture as well as adding a bit of cumin and usually a bit of heat in the form of either cayenne or chipotle.
But listen: in this site, a pizza is a pie, a pancake is a casserole and kittens born in the oven ARE biscuits!
Even more, a pie is a foot (in Spanish), so this is also a pie:
Take a ball of dough the size of a golf ball. Stuff it with soft cheese like a ricotta herb mixture. Then roll it out into a flat disc and fry it in a shallow pan. OR stuff it with a cinammon sugar mixture and fry and then drizzle with honey.
Thanks for the ideas @Koukouvagia
I first decided to make another pizza.
The previous one was the first one ever that I didn't put straight on the oven tray, but on a wooden board first to shove onto the tray once the pizza is dressed.
All went fine, so now there is me thinking this is just so easy...
Anyway, I go ahead, preheat the oven, roll out the pizza dough, and prepare the ingredients.
For this one I used some sri-racha, cream cheese (stole that idea from someone here, I think koukou), onion, tomato and anchovies and cheese.
Just a little bit of each.
Pizza is looking great, oven is hot, but now the pizza doesn't want to move off the board.
I could only think of one thing: Calzone!
So I doubled the pizza and sealed the edges. Put on my oven gloves and took out the oven tray. Held that one over the board and turned everything around. Eventually the calzone decides to unstick from the board and lands fairly well on te baking tray.
Anyway, it tasted pretty good
But it didn't puff up nicely.
So the question is: How do I get it to puff, like the ones you order at the pizzeria?
(the other obvious question about the pizza stuck to the wooden board is not so difficult. I just pushed out the dough with my fingers on the board instead of stretching it up in the air, and after that I left it lying for too long on the board and the dough took up all the flour underneath. Lesson learned, I hope)
One only dirty secret Mike: the eggplant peeled cubes are dried out in a cast iron skillet without any oil or liquid.
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