Back in July, my husband and I went to a barbecue at his research advisor’s house. Naturally, I had to bake something. His advisor and his wife had thoughtfully given us a PieBox with a pie plate and a tart pan as a wedding gift, so something delivered in that box was the natural choice (it really is a useful and fun thing, you should get one if you transport baked goods frequently). Since I’d never made a tart before, I decided to take the new tart pan for a spin for this particular bakeventure.
Once again, we had a holiday weekend to celebrate with themed baked goods. Independence Day also happens to be my grandmother-in-law’s birthday, so I had the perfect excuse to make a cute pie and give it away to someone who would appreciate it.
This weekend, I was planning to make a summery, apple and lemon pie to bring to a barbecue on Saturday. However, due to a combination of dirty cookware, household demands, and general laziness, I just didn’t get around to it in time. Not wanting to waste the ingredients I had gone out of my usual way to get, I decided to stick with the apple-lemon pie for Sunday’s bakeventure, but to do it in a different format.
Two weeks ago, I brought you savory pie crust. This week, let’s take a look at sweet pie crust. Once again, this recipe is made much easier with a food processor. I usually use this pie crust as-is without any additions to let the flavor of the filling stand out (and because it tastes sort of like a sugar cookie). In this instance, I’ve used grated lemon zest to complement an apple lemon pie I make in the summer, but you could substitute spices, other citrus zest, or anything else you like as long as it’s not too wet.
Over the past few months, I’ve developed the habit of cooking a large batch of something-or-other over the weekend, dividing it into portions, and taking one portion to work with me each day for lunch. It gives me an extra 5-10 minutes to sleep in each morning, and anything that gives me more time to sleep is a winner in my book. Since I promised you quiche a few weeks ago, I thought miniaturizing them to fit into my lazy lunch prep scheme would be a fun and useful new experiment.
Until I got a food processor, I was staunchly of the belief that making pie crust from scratch was simply not worth the effort. Store-bought pie crust produces consistent results, and doesn’t require the nerve-wracking process of cutting frozen butter into flour by hand.
There is a bit of a story behind this chocolate banana peanut butter cream pie (try saying that ten times fast). My husband’s research advisor (Dr. P) almost always refuses to eat the baked goods I send to the office. However, he often breaks his embargo for store-bought cakes and cookies that find their way there. The exception to this rule is anything with chocolate and peanut butter in it. It has become a bit of a mission for me to create the ultimate irresistible dessert.