Week #30 - March 21 - 27

This week I cracked open Bubby's Homemade Pies, and came across a recipe for vanilla pudding pie. I was skeptical, because I feel like vanilla isn't necessarily a flavor that is in pies a lot. But, I made up my mind to give it a shot.



The pie actually looks very similar to a key lime pie. Probably because it calls for a full cup, or about 12 egg yolks. It also called fo a vanilla bean. I had never cooked with one before. They are long and thin, but pack a ton of flavor.

It was a crazy process mixing the ingredients together. With all the egg yolks, they book made reference that if you didn't mix correctly you would have scrambled eggs. But I must have done something correctly, because everything turned out all right. The pudding was by far better than any pudding I've ever made out of a box. I think overall this is a keeper, especially when you want a rich dessert that isn't chocolate based.

Week #29 - March 14 - 20

I took this week "off" from baking a "new" pie. I haven't had a week off in a long time. But that being said, I still made an apple pie, as well as a mixed berry pie.

Week #28 - March 7 - 13

This week I made a coconut cream pie. It was another pie from my new book. I think it turned out well, but there were issues with the filling.

I beat together the eggs, sugar, and vanilla. But when I poured in the warm milk and shredded coconut, and beat it together, the filling expanded and filled with air. When I went to pour it into the crust, it wouldn't fit. So I baked the pie, and of course the filling completely shrank.

I used whipped cream to fill in the difference in the pie, and it still tasted good. I will definitely try this pie again, but might use a different recipe.

Week #27 January 28 - February 6

I've been saying for quite some time that I want to make non-dessert pies. Or as some might say, "savory". This past week my mom sent me a recipe for an onion pie. It seemed simple, and I decided to give it a shot.

Let me also state that I don't consider a quiche a pie. I know it is similar, but I decided long ago that I would not consider a quiche a pie for this project of mine. That being said, the onion pie has some definite quiche qualities.

For starters, I made way too much filling for the pie crust. I actually had enough to make two pies. Second, this pie isn't the heartiest. I've been eating it along with soup, but on it's own, it isn't a meal. And lastly, because it has egg in it, along with sour cream, there is an eggy type consistency, similar to a quiche.

But I've enjoyed in. A good break in tradition. And a nice warm slice of this is a great way to beat the dog-days of winter, as this one has been barking for a while.

Week #26 February 21 - 27

Last week when I was home, I bought this pie book:



It's titled "Bubby's Homemade Pies". It is a great book. The author, Ron Silver opened a pie shop in NYC, which is now rather famous (of course). But he breaks things down nicely in the book, for a beginner like myself. Also, he describes using seasonal food, something that I'm an advocate of. There are a ton of recipes, for not only sweet pies, but also savory, and tarts, buckles, etc. I have been flipping through it since I bought it, thinking about the different pies I would try. For my pie this week I made an Apple Ginger Honey pie.



As for the recipe, well, I don't feel like typing it out. To be honest, it was good, but I think it needs some tweaking. For starters, I wasn't a huge fan of the crust that they use in here. I thought it was too thin, and hard to roll out. And the apples didn't cook down well enough. I think I should have pre-cooked them slightly in a pan. In my opinion, the pear ginger maple pie is a better pie.

Also this past week, one of my friends and co-workers was transferred to another location in our company. For her going away party, I made both a Key Lime and a Mint Oreo pie. They have become crowd favorites in my office.