Happy 4th

It is a pie month..ok maybe year

Let me first start off with, I am not a pie person.  I never was.  So it found it quite strange when I really wanted pie and not a particular pie but all kinds.  This is strange to me since I don’t even like fruit pies all too much.  I like fruit fresh not so much cooked.  Mid October came around and I would be looking  for pie.  I really want the fresh strawberry pie from Baker’s Square but most of them closed and they claim it is only seasonal.  Lies all lies.  So I have been getting random pieces of pies everywhere I go: apple, pumpkin, and pecan.  I even had The Husband go out and buy a strawberry pie. 

When Thanksgiving rolled around, someone asked me to make two pies I jumped at the opportunity.  I used my pie dough recipe form the pie competition I entered.  The task at hand was to make a pecan and a pumpkin pie.  As I was making it, The Husband was questioning why I was blind baking the pie.  I told him so it won’t be soggy on the bottom.  He promptly told me that it is suppose to be soggy like Jewel pies (if I offend anybody, I apologize now).  I’m just quoting him.  So I just ignored him and continues to bake.  The Husband just watched and asked a bunch of questions and comparing all the steps to how the pies are in Jewel.  I was close to kicking him out of the kitchen but I know he means better.  He did the same thing with Thanksgiving Dinner.  He questioned why I didn’t use the can cranberries and why I was making it from scratch.  Please feel free to argue that point…….

Back to my original point, here are the pies I made.  I got the pecan recipe from Simply Recipes.  I omitted the molasses because I came to find out, we ran out. 

 

The pumpkin pie I got the recipe from All Recipes. 

 

If anybody knows where I could get a good strawberry pie in Chicago in the middle of winter, please let me know.  I am willing to order and have it mailed to me. 

Mini Fuji Apple Crostata

 

If you have no noticed, lately, everything I have been making is with apples.  There is a good reason for it.  I went apple picking with The Daughter, The Husband, and my friend Anna.  We found out we got there on the last day of apple picking.  Unfortunately the whether in Chicago has been quite strange and very hot.  The poor apples so it took us about 3 hours just to find apples and fill out little bags.  I mainly got Granny Smiths and Fuji apples.   I was trying to think what to do with all the apples and than I remembered Jen from My Kitchen Addiction is hosting Kitchen Boot camp and this month’s theme is Pastry Dough and Batters.  I thought great, I will make mini apple crostata.  I used my pie dough I used from the pie competition.  

Mini Fuji Apple Crostata

5 Fuji Apples Sliced thinly

Lemon Juice

1/2 Cup of Sugar

3 Tbs of Cinnamon

Pie Dough

Egg Wash

Raw Sugar for decoration

Directions

1. Pre-heat the oven to 350F.
2. Take the apple slices and cover them with the lemon juice to prevent browning.
3. Add the sugar and cinnamon and completely coat the apples.
4. Roll out the pie dough to a 1/3 inch thickness. 
5. Punch out large circles and place on a cookie sheet.
6. Arrange the apple slices in the center of the circle while leaving a 1/2 an inch space from the edge.
7. Bring up the edges.
8. Bake for about 30-40 minutes. 
9. 20 minutes into the baking time brush the top with the egg wash and sprinkle a little raw sugar for a good crunch. 

*With this dough, make sure the bottom is cooked, depending on your pan, it may take a longer cook time.

 

I entered a pie competition

 

This past Sat, I entered a pie competition.  Keep in mind, I have never really made pie.  I have made pie but I always cheat.  I never made a homemade crust until now.  I tried using my empanada dough but it never worked right.  So I set out to actually make a homemade pie.  The competition was hosted by The French Pastry school.  The rules stated that I had to incorporate raisins and fruits. 

My issues with this:

1. I hate, hate raisins

2. I could never get fruit to bake well

3. What the heck goes with raisins

 

To me, the only thing that should have raisins is bread pudding which I don’t eat and empanada.  That is it!  So I did some test recipes which all I ditched but I decided the day of the competition just to wing it. 

 

Here is the recipe.  There are multiple parts to this recipe :D

Plum Crumb Pie with whipped Mascarpone Cheese

Crust
400g of All Purpose flour
60g of Sugar
1g of Salt    
40g of Almond Meal 
1lb of Butter in 1/2 inch cubes
6-8 Tbs of Ice Cold Water
Directions

1. Place all the dry ingredients in the food processor.
2. Blend until it is well incorporated.  Slowly add the butter.
3. Try to achieve a crumble stage than slowly add the water 1 tablespoon at a time.
4. Once it is still crumble but slightly moist, place in the refrigerator wrapped in saran wrap.
5. Let it chill for at least an hour.
6. Remove from the refrigerator and roll it out to the desired size.  
7. Assemble

Filling
915g of Sliced Plums
85g of Sugar
77g of Slivered Almond
206g Golden Raisins Soaked in Orange Juice 
4g of Vanilla  
43g of a Grated Granny Smith Apple
Directions

1. Combine all the ingredients and pour into prepared pie tins. 

Crumble Topping
150g of All Purpose flour
90g of Sugar
80g of Oatmeal
84g of Slivered Almonds
240g of  Butter  in 1/2 inch cubes
Directions

1. Combine all the dry ingredients .
2. Slowly add the butter until it creates large crumbs.
3. Top the pie.

Bake

1. Bake for 45 minutes to  hour at 350F.
2. Let it cool to room temp.

Mascarpone Topping
200g of Whipping Cream
30g of Sugar
90g of Mascarpone Cheese
2g of Vanilla  
Directions

1. Whip the cream until it achieves soft peak stage.
2. In another bowl, whip the rest of the ingredients until it becomes smooth.
3. Gently fold the cream into the cheese mixture.
4. Place in a piping bag and top the pie.

 

This is topped with the Whipped Cream.  The Husband said I should have left it out.  I liked it :D

This is the line of pies

 

I didn’t place but it was great experience.  If there is another one, I would participate again!