Posts tagged pie
Posts tagged pie
Making apple pie together.
I’m currently sitting in my pajamas with a cat on my lap and a glass of wine by my side, listening to Call Chelsea Peretti. It’s Monday night, and I’m going to get myself to bed ON TIME. Four days a week I wake up at 4:30am and my body really wants me to have more sleep, and I rarely do. So tonight, I treat myself.
In other news…
Here are some more pictures from the apple pie Tyler and I made last week. It’s nice when we make things together. I still have yet to really enjoy cooking, and therefore don’t help Tyler out as much as I should. But every now and then, we collab on a yummy thing… I did Joy the Baker’s buttercream crust and really just wanted to make an apple crumble, because I love crumbles, but Tyler requested we make a “traditional” pie. We tag-teamed tackling the apples and then threw them in a big bowl with a bunch of stuff (raisins, spices, lemon juice, walnuts, whatever). And then it turned into a pie.
And then I ate pie, for every meal, for days.
Result of last night’s flour-covered wine glass picture
I don’t usually work like this.
The title of this post could also include a semicolon followed by “Clothing Swap,” “Lady Time,” “Weekend with Lena,” or “One of my best friends moved upstairs and it’s the bees knees.” Maybe I don’t even need to say anything else, I’ll just leave you with that… No I won’t.
Lindsay moved upstairs. You’ve seen her here before. We ate hot dogs for a week. I met her at a summer program we both we working at and it was just meant to be. We talk about making a joint blog, or a podcast, but mostly, I think we’re going to spend a lot of time in the kitchen together. She was totally game in working on the challenge of making a vegan snack for the swap party (to accommodate all visitors) and what we a team we were! Lindsay mentioned she had seen her grandma (or did she say grandpa?) grate butter to make a pie crust. I was all about trying new things! (pictured below are Lindsay’s hands shredding Earth Balance into flour).
We loosely followed this recipe, from the Minimalist Baker for the crust. It rolled out really well and we used circle cutters to make tiny shells for tiny tarts. We threw together a mixture of berries, flour, sugar… maybe some other things, for the filling.
Now we should have filled the tiny unbaked crusts with parchment paper and weights, but we didn’t. We just pre-baked them for a little while, they grew a lot, but it was okay. We threw some animal cut-outs on top and experimented a bit with the small amount of extra dough we had.
I forgot to take a picture of a close-up of the finished product, but man-oh-man they were just darling! and super yummy. Vegans and non-vegans agreed! My niece was spending the weekend with me and she shared this photo:
Lena and I also made cookies.. or cakeies. They were an experiment. And Lindsay baked some blueberry doughnuts. We were all about the berries. I want to have a real tea party sometime. Sometimes I am more aware than other times, that my writing is really poor. This is one of those times. I am not apologizing.
The clothing swap was a success, even if just a reason to clean-out our closets, but I made out very well and then donated a whole bunch of collective stuff to Boomerangs (a local thrift store).
Hey, you know what I love? Pie. There, I said it. I feel better now.
I used to buy Table Top Boston Cream Pie’s on my walk home, when I was in middle school. Do they still exist? For Thanksgiving, we would get apple pies from Costco. But I didn’t make one until a couple of years ago. I didn’t really get it. People made it sound intimidating, I wasn’t even sure how much I liked pie, there’s no frosting. But now, I am so down with pie.
Rhubarb is in season and Tyler’s mom gave us some from her garden (we made a Frankenpie last year). This happened around the same time Joy the Baker posted a recipe for Strawberry Rhubarb Crumb Pie. I just had to do it. I love the colors of the fruit + veggie, who make a perfect flavor combination. And man, does Joy do it right with her crumble topping (coconut people! coconut).
I can’t wait to make more pie. Maybe this will be the summer of pie. Maybe it will be the summer of ice cream. My birthday is less than a month and a half away.
by Cora and Tyler
I used this great website to figure out how to make the lattice top. I highly recommend it. The pictures and instructions are very helpful and clear.
(it’s a theater thing. right? someone please tell me I’m not making that up)
Last week I baked in my old apartment for the last time. Well, maybe not the last time, that kitchen is just upstairs and maybe I’ll have a crazy baking project where I need 2 ovens and my old roommate will be okay with it, but that’s beside the point. It was the last time that I baked there while it was the kitchen to the apartment that I lived in.
Tyler and I made another collaborative pie with rhubarb from his parents garden.
He worked on the filling and I made the crust. I didn’t have my simple pie dough recipe, because I put all my baking books in a box and the book with the recipe was at the bottom so I googled a simple pie dough and kind of improvised from there.
I couldn’t fully remember what I was supposed to do… making the dough by hand, what it was supposed to feel like, etc. (only having experience making 2 or 3 pies before) It was really warm in the kitchen, too, so that also played a factor in what I was calling our FRANKENPIE!
But that’s okay, because nobody sees that once the filling is in. I also wanted to try to make a lattice top (a first for me), and the dough was a little finicky for that too.
However, the pie made it into the oven fine, and despite it’s messiness, it came out tasting great!
HAPPY PIE DAY!
Okay… So these pictures are also from over a week ago, but the sentiment is still there. A post about pie for pi day. I’d be much cooler if I made pie for today, but my schedule generally doesn’t work out like that.
These pies were super special because it was a team effort between Tyler and I. I made the crust and he made the filling. He forages mushrooms and had a bunch of dried trumpets from the beginning of the fall and made up his own recipes for savory and sweet pies. I got super nervous while making the crust because I’ve only made it twice before now, and it’s been quite a few months, and I couldn’t remember if I was doing it right, but I think if I totally messed up, I would know.. but I think they turned out just great!
So here I was, the day before Thanksgiving, attempting to do things I did in my baking class. Now, during class, there’s a lot going on, and there’s the chef (teacher) and two TA’s (current students at the Cambridge School of Culinary Arts) helping out. There’s many other eyes watching the ovens and to double check if you’re doing things right. And there’s a bunch of other people trying to do the same thing.. so there’s lots of support and answers to questions.
Things were much different in my kitchen. I was getting worried about bunches of things, especially making the pie dough, because I’ve heard it’s really easy to make not-good pie dough. Anyway, it ended up being just wonderful, I made my second successful pie from scratch and I’m super proud. I made 2 full sized pies and a couple small ones, replicating the pie I made in class. The filling was a sweet-potatoe/pumpkin pie (+ some other ingredients) and I made same praline topping. At the CSCA, they have a separate oven-thing for broiling (you need to broil the topping), I didn’t know how my broiler worked… I didn’t even know what a broiler was before that class. It’s pretty cool seeing the flame work it’s magic. If you’re using a recipe that calls for broiling, don’t be scared. It’s really cool, you just have to watch it because it works SO FAST.
More pictures from baking class, week 2. I made a sweet potato/pumpkin pie with a praline pecan topping. It was a HIT with everybody I shared it with, including my mother who requested I replicate it for Thanksgiving. I’ve never been into pies.. I’ve never made one before, but after this class, I LOVE IT! I don’t think I’m into meringues or things of that sort but now I’m opened up to a whole new world of pies!
I am going to try and make some of the things, that I made in my baking class, in my own kitchen this week. We’ll see how that goes…