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.
Last weekend, I decided that it had been far too long since I made a pie, so I resolved to remedy that situation by making two. The first was a quick and dirty apple pie made with some Jonagold apple pie filling I had canned last fall (yes, it still tastes delicious almost a year later). The second, which you see here today, was my idea of a chocolate chip cannoli pie. Even while I play fridge tetris with the two pie plates currently taking up much of my fridge space, I have no regrets.
When I started planning this week’s bakeventure (check back on Friday to sate your curiosity on that matter), I was surprised to see that I hadn’t written a tutorial on graham cracker crusts yet. Today, I intend to remedy that.
My first wedding anniversary is right around the corner, so naturally this calls for pie! This is a recipe that my husband and I developed together while we were dating. It’s been through several revisions since then, but the version I’m presenting today is the one we served at our wedding (along with six other varieties of pie, of course). It’s just the right mixture of strawberry and chocolate, as well as crunchy and smooth.
Cinnamon pie is something I’ve been tinkering with ever since I saw this episode of Psych for the first time (as an aside, why aren’t cinnamon festivals more of a thing?!). As it turns out, cinnamon pie sounds easier to come up with than it is. In my mind, it should have a consistency similar to pumpkin pie, but shouldn’t have any flavors other than cinnamon. My first attempt years ago came out as a soupy mess. My most recent attempt (prior to this one) came out more like a cinnamon quiche, which is not something I’d recommend. This time, I finally got the texture (and, of course, the flavor) right.
Apple season is upon is, so naturally that means it is the season of pie. Josh and I went apple picking on the last weekend of August and came home with a paltry 18 pounds of Earligold and Jonamac apples.