Once upon a time (way back in the middle of the summer), six bloggers put their heads together and decided that something needed to be done about the fact that they couldn’t actually spend time in the kitchen together.
So they put on their aprons and decided to bake together anyway.
And the idea for Pie Week was born.
Y’all know from the 25 by 25 that #6 Learn how to bake a pie crust from scratch, is something I’ve
wanted to needed to tackle. So the moment that we agreed on Pie as The Theme, I did a little happy dance.
The only requirement for our week of festive Reindeer Games? We all had to use Kirsten’s No Excuses Pie Crust.
Kirsten Believes In Butter and I Do Too so her crust as Our Standard was a perfect starting point.
Plus, with a name like “No Excuses” instead of Martha Stewart’s more intimidatingly named Pate Brisee, I was sold on the fact that I might actually be able to…make it.
After reviewing the recipe more than a handful of times (it was probably more like 20), I set the scene. I froze my butter, iced my water down and pulled out the dough blade for my food processor.
The first rule of boldly going into the unknown: Be Prepared.
And as a reward for my efforts, I was greeted with this lovely sight…
Not one crust, but two crusts!
By the way, did you know how insane it is to try to photograph your food while you’re making it? I found myself completely and utterly unprepared and at a loss.
As it turns out, those cooking bloggers are NOT playing around.
For the filling, I used the recipe from the back of the store brand pumpkin puree can. There was no recipe development or “tweaking.” I played it safe and trusted The Can.
Andy Warhol, beware.
Did you know that Pumpkin Pie is a custard pie?
Until I cracked the eggs in, gave the mixture a whirl with my hand mixture and proceeded to be astonished by the vast quantity of filling I had managed to produce in such a short span of time.
Originally I was planning on making mini-pies in a muffin tin. So cute, right? But once I got a good look at my pie filling and my crust, one regular-sized pie seemed like the appropriate choice.
So I pulled out Marcus’ Baube’s pie plate (which I had given absolutely no thought to until that very moment in time), pressed the crust into it and got baking.
The spicy-sweet scent that permeated the house was unbelievable. Even Marcus: Dessert Hater remarked on how wonderful it was.
And after an hour, the finished product.
Obviously I spent a lot of time trying to beautify the edges of the crust. 😉
When it came time to devour it, I brought it over to my parents’ house as an offering to accompany the beer tasting we did on Sunday evening. Mom offered to action a batch of homemade whipped cream to go with it, but we all agreed that there’s a certain je ne sais quoi to the canned stuff.
Perhaps the best discovery to come from all of this is the fact that in our house it can now be Thanksgiving all year long.
You may now refer to me as Kat: Pie Baking Survivor.
And because the buck does not stop here, you absolutely have to get to know my fellow partners in crime!
Friday – Megan from Wanna Be A Country Clever
Saturday – Allison from Decadent Philistines Save the World
Last but not least, our progress thus far…
Pie Week, Day 1 – click here to see Kirsten’s Monday entry – Apple Tart with a Cheddar Streusel Topping. Marcus loves apples and Marcus loves cheese so this is definitely one I’ll be springing on him.
Pie Week, Day 2 – click here to see Jeanne’s Tuesday extravaganza – Bananas Foster Fried Pies. I SLAY MYSELF.
Up Next: Mads from La Petite Pancake tackles a fruity, multi-berry confection. Will I wish I were right there with her in her California kitchen? Yes.
What is your favorite kind of pie?
p.s. Edited to add, I’m taking part in the Loving the Pie party!