The first pie was a vegetable pie and it was kind of a miserable failure. Despite it's delicious looking ingredients:
It took FOREVER to cook (3 hours!) and came out dry and rather uninteresting - unlike our previous 4 attempts. Vegetable pies are a great alternative to soup when you have a lot of vegetables that you purchased with the best intentions but now need to be eaten-up-or-else. I unfortunately neglected to put the recipes in this blog, but I assure you they are hearty, yummy and last for several days (nice for breakfast, lunch or dinner). I'll post a recipe up here soon.
The second pie pictured was a Delicious Strawberry Pie. I had over zealously purchased 3 punnets of strawberries and only managed to eat one in a timely manner. I started by chopping up all the strawberries into 3rds or halves, whatever their shape warranted. I took some of them, along with some frozen raspberries that we had hanging around the freezer and pureed the lot in a blender and then heated the resulting puree, adding sugar and butter (not a large amount of sugar because I think pies are supposed to showcase the deliciousness of the fruit, not the sweetness of sugar). The un pureed strawberries went in a bowl to marinade with some more sugar for a bit. Ryan made his signature crust and the puree + chopped strawberries went in the crust, he finished by making the delicate lattice work you see above. Then it went in the oven and, following that, we ate it.
It took FOREVER to cook (3 hours!) and came out dry and rather uninteresting - unlike our previous 4 attempts. Vegetable pies are a great alternative to soup when you have a lot of vegetables that you purchased with the best intentions but now need to be eaten-up-or-else. I unfortunately neglected to put the recipes in this blog, but I assure you they are hearty, yummy and last for several days (nice for breakfast, lunch or dinner). I'll post a recipe up here soon.
The second pie pictured was a Delicious Strawberry Pie. I had over zealously purchased 3 punnets of strawberries and only managed to eat one in a timely manner. I started by chopping up all the strawberries into 3rds or halves, whatever their shape warranted. I took some of them, along with some frozen raspberries that we had hanging around the freezer and pureed the lot in a blender and then heated the resulting puree, adding sugar and butter (not a large amount of sugar because I think pies are supposed to showcase the deliciousness of the fruit, not the sweetness of sugar). The un pureed strawberries went in a bowl to marinade with some more sugar for a bit. Ryan made his signature crust and the puree + chopped strawberries went in the crust, he finished by making the delicate lattice work you see above. Then it went in the oven and, following that, we ate it.
1 comment:
mmm, strawberry pie. Rhubarb is just coming into season here in NY and I know a woman who has more than she knows what to do with, hence, I'll be making rhubarb pies by the dozen before long. I second your conviction that pies should taste like their fillings and not like sugar. I've tasted more than a few tragic pies in which perfectly good berries or crusts were squandered because the baker did not have a sufficiently subtle sense of sweetening.
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