Week #45 July 4 - 10

This week Sandy was visiting, and I didn't make any new pies. But I did make a banana cream pie because I know it is my friend Cameron's favorite. I was very happy with how it turned out.




We also ate some delicious pie at the Hubbard Ave diner in Madison.

Week #44 June 27 - July 3

One of my co-workers is named Lindsey. She "claims" she doesn't like pie. Yet it just so happens that she has given me three great ideas for pies: dirt, chocolate chip, and this week's pie called boatsinker. I really had no idea what to think when the recipe calls for 5 sticks of butter. But I figured I'd give it a try.

I ended up making 3 pie shells, because I knew that I would be making a hefty amount of filling. Also, on a side note, I've had a number of compliments on my pie crust recently. I think I'm getting the hang of it better. I'm using slightly more water than I used to, which is holding it together better than before. And it is easier to roll out.

I had to add almost a half hour on the bake time. I'm not sure if it was because I was cooking three pies or what. Not a huge deal, but just something to be aware of.



The pie was about what I expected. Which is both rich and sweet. Not my favorite, but people seemed to like it. Something that I did notice was that it seemed to separate when cooking. I think it had to do something with the recipe. Which called for cooking melting the butter in the microwave for 9 minutes without stirring. In the future I would take it out and mix it while melting the ingredients in the microwave.

Week #43 June 20 - 26

It has been almost a month since I've updated this thing. For week #43 my friend Ashley at work gave me a bunch of rhubarb. I knew I needed to redeem myself after the less than stellar strawberry rhubarb. I decided on a raspberry rhubarb.

I used my Bubby's Pies book for the recipe, so I'm not going to bother writing it down here. If you really want it, let me know. Although I'm pretty convinced no once reads this. Except for maybe 6 people a week. I digress.

So I made sure to add extra thickener this time, which ended up being tapioca. And I also changed things up and made a lattice crust. Which ended up being the best lattice crust I've made to date.



It was one of the best fruit pies I've made in a long time. It wasn't too sweet, but still had some nice flavor. The consistency was terrific. It will definitely be made again.