Wrap Up

It was been a long time (relatively) since I posted on here for all of the 4 people who watch this. I didn't have internet for a month, and I did finish my project. Here is the list of pies that I made:

46) 7/11 – 7/17: White Chocolate - made it for my friend Phil's birthday. Was similar to a cheesecake.
47) 7/18 – 7/24: a) Peach b) Fudge - Peach pie is one of my favorites. Fudge pie was rich, but good.

48) 7/25 – 7/31: White Peach Crumble - didn't turn out like I wanted it to. Was too soupy.

49) 8/1 – 8/7: Peach and Blueberry - classic summer pie.

50) 8/8 – 8/14: Honey - was made w/ egg yolks, and tasted eggy, maybe similar to baklava? Not sure. Might need some more work but I'd try it a gain.

51) 8/15 – 8/21: Margarita - a hint of tequila made this a refreshing summer pie. Was very similar to key lime in texture.
52) 8/22 – 8/28: Stone Fruit - a great way to end the year of pies. A combo of nectarine, plum, and peaches.

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.

Week #42 June 13 - 19

I had no idea what type of pie I was going to make this week. Even though it doesn't feel like it in Southeastern Wisconsin, we are in the summer months. A custard pie doesn't really fit, and I've been making a lot of fruit pies as of late. I searched some pie sites, and came up with a Chess Pie. This is a Southern pie, known for it's intense sweetness. There is actually vinegar in the pie to help cut some of the sweetness.

It seemed relatively easy, with not too many complex ingredients. I figured I'd give it a shot. Here is the recipe. A note: I used half white and half brown sugar. I also cooked it for well over an hour to get it to set.

I knew this wasn't going to be my favorite pie, but I figured I owed it a shot. It was sweet, but not as much as I expected. The consistency came out real nice, almost like a pecan or oatmeal pie. The cornstarch rose to the top, to give it a halfway decent crunch. And my co-workers all seemed to enjoy it.

Week #41 June 6 - 12

I have been on the hunt for rhubarb for about 3 weeks now. I finally found it this past week, and made a strawberry rhubarb pie, out of my Bubby's book. Even though I know its popular, I've never had strawberry rhubarb pie. I really had no idea what to expect in terms of cooking and trying it.



As you can see from the picture above, it turned out rather soupy and watery. It tasted good, but the ingredients didn't hold together as well as I think they should have. The recipe called for flour as the thickener, but if I were to make this again, I would use an extra tablespoon or two of cornstarch.

My co-workers all enjoyed it though, and people seemed to really enjoy the crust.

Week #40 May 30 - June 5

I took this week "off". But really, I ended up making 4 pies.

Three were apple pies for a pie eating contest at work.



I then made the peanut butter oreo pie for Sandy as she was visiting and it was her birthday.

Lastly, I had dinner at Honeypie and had this great slice of pie.