I don’t know what possessed me, but last week I decided to have another go at my white whale: cinnamon pie. Those who have been reading for awhile might recall that I last attempted this one about a year ago (my past struggles with cinnamon pie are documented in this post). While the result turned out well, I still had one hang-up: it was a tart, not a pie.
Happy Pi Day! In honor of one of my favorite nerd holidays (and my two-year wedding anniversary), I’m wrangling together my three decorative pie crust tutorials in one post for easy access.
We’re wrapping up the pie crust embellishment series today with an impressive-looking (but still super easy) poinsettia. Admittedly, this is a bit of a seasonal decoration, but with a little finessing, you can change the shapes of the leaves and petals and call it a dahlia or a pile of leaves to make it more appropriate to your current season. Whatever you call it, you’re bound to get murmurs of admiration when you bust this baby out.
Goodbye fork-pricked edges, hello leaf borders! In today’s tutorial, I’m going to walk you through the super easy process of adding a leaf border to the top of your double-crust pies. You can do this on top of a solid crust or on its own (I tend to do the latter). Adding a leaf border is a great way to dress up your pie while also expending minimal effort.
I decided to go a different route with my holiday baking this time around and make pies of all sizes, rather than the traditional Christmas cookies. Since these would be gifts, I knew that I wanted to dress them up a bit. Lattices and fluted edges are all well and good, but I wanted to really step it up a notch.
Inspired by some pictures I saw on Pinterest awhile ago, I ventured into decorative top crusts, and I’m glad to say there’s no turning back. My next three posts will walk you through making a leaf border, adding a vine of roses, and making a poinsettia out of pie crust. Check them out next week!
Hello strangers! Sorry for dropping off the face of the earth with no warning. Some things have come up in my life that have left me with little time and energy, so I haven’t been able to make I Wanna Bake! as much of a priority as I might like. Bakeventures have been happening, though! There are lots of recipes and tutorials coming your way, starting right now with this (for once, timely) eggnog pie.
I’m back! I had to take last week off due to the plague (ok, it was really just a cold, but I felt like I had the plague). Aside from being too weak to get up off the couch for more than 10 seconds at a time without getting exhausted, I didn’t want to feed people infected baked goods, so I didn’t bake last weekend. It felt wrong, but you gotta do what you gotta do.
When’s the last time I wrote about pie? July 8, apparently. In other words, far, far too long ago. I had a craving for fruit pie last Saturday, so I knew what I would be baking before I made my final grocery list for the week (a rare circumstance for me). Blueberries are still in season, and I had made an impulse purchase of a bag of limes the week before (my impulses are a little weird), so for once, the decision process was fairly straightforward.
Somehow, summer is almost gone, and we’re gearing up for the season of pumpkins, apples, and cinnamon. Yea, fall! As the dog days of summer begin to give way to the promise of cooler weather and shorter days (in the northern hemisphere, at least), I’m doing my best to make good use of the last of summer’s seasonal produce. Just a few days after discussing the differences between cobblers, crumbles, and crisps, I found the biggest peaches I have ever seen during a recent trip to the grocery store. Clearly, a peach cobbler/crumble/crisp was in my future.