Day 21 - Custard Pie

 

Custard Pie - Better Homes and Gardens

    Pastry for Single-Crust Pie
    4 eggs
    ½ c sugar
    1 teaspoon vanilla
    1/8 teaspoon salt
    2 ½ c milk
    Ground Nutmeg
    

Bake pastry shell in a 450 degree oven for 5 minutes. For filling, in a bowl beat eggs slightly with a rotary beater or fork till combined. Stir in sugar, vanilla, and salt. Gradually stir in milk. Mix well. Place the partially baked pastry shell on en rack. Pour the filling into the pastry shell. Sprinkle with nutmeg. Cover edge of pie with foil. Reduce oven temperature to 350 degrees and bake for 25 minutes. Remove foil. Bake for 15 to 20 minutes more or till a knife inserted near the center comes out clear. Cool pie on a wire rack. Cover and chill to store 

Note : This was refreshing. If you like custard, then you'll like this one. Not too strong, just right. Yum.

Day 20 - Fudge Ribbon Pie

Fudge Ribbon Pie – Better Homes and Gardens

2 oz unsweetened chocolate, cut up
2 tablespoons margarine
1 c sugar
2/3 c evaporated milk
1 tsp vanilla
1 qt. peppermint ice cream
Baked Pastry Shell
Meringue for Pie
¼ c crushed peppermint candy

    For sauce, melt chocolate and margarine. Stir in sugar. Gradually stir in evaporated milk. Heat just to boiling; reduce heat. Boil gently about 5 minutes or till slightly thickened, stirring often. Stir in vanilla. Cover with plastic wrap; cool. Stir ice cream to soften. Spoon half of the ice cream into the pastry shell. Spread half of the sauce over the ice-cream layer. Repeat layers. Cover; freeze at least 8 hours. To serve, prepare meringue. Fold 3 table-spoons of the crushed candy into meringue. Spread meringue over frozen pie, carefully sealing to pastry edge. Bake in a 475 degree oven for 3 to 5 minutes or till golden. Sprinkle with remaining candy. Serve immediately.

Notes : We had Darren and Sherry over for dinner tonight, and they got yo have a taste of tonight's pie....

I liked this pie, but the minty flavor was a little overwhelming for me. I'm not a big mint fan, so, you can take it with a grain of salt. This was the ice cream that was special order made for us. $11 CAD for a liter....now were not taking air filled ice cream, were talking HEAVY stuff. Good ice cream. The warm meringue added a nice texture difference to the pie, which would have been quite different if it was chilled. 

A few people have had interest in Nancys crust directions. Nancy makes the BEST pastry!!!  Sooooo Here it is :

Pastry Directions


2 1/4 cups cake & pastry flour or 2 cups all purpose flour
3/4 tsp salt
3/4 cup crisco - 1 cup if using all purpose flour
1 egg
2 tbsp cold water
1 tbsp white vinegar
 

1. Combine flour and salt in mixing bowl.  Cut room temperature crisco into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas.
 

2. Beat egg, water and vinegar together to blend.  Pour all of the liquid evenly over flour mixture.  Stir with fork until all of the mixture is moistened.
 

3. Divide dough in half and shape each into a ball.  Flatten each into a circle about 4 inches.  Wrap and chill dough for 15 minutes for easier handling.
 

4. Dust rolling pin and work surface lightly with flour (or use a pastry sheet).  Roll dough to a uniform thickness in spoke fashion from centre to edge with light, even strokes.  If dough sticks, dust with flour.  Roll to a circle about 1 inch larger than upside down pie plate.
 

5. For easy transfer to pie plate, if not using pastry sheet, slide spatula under dough to loosen it, then lift one edge of pastry onto rolling pin and loosely wrap it around the pin.  Unwrap pastry into pie plate.  Ease into pie plate without stretching.
 

6.For baked pie crust, prick with fork along bottom and sides of pastry. Bake in a 450 degree oven for 10 to 12 minutes or until lightly browned.  Cool on wire rack.
   

Day 19 - Grasshopper Pie

 

Grasshopper Pie – Better Homes and Gardens

7 oz marshmallow crème
¼ cup green crème de menthe
2 tablespoons white crème de cacao
2 cups whipping cream
 

Chocolate-Wafer Crust
    1/3 c margarine or butter
    1 ½ c crushed chocolate wafers
    

Melt margarine. Add crushed wafers, toss to mix well. Spread mixture evenly into a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Chill for 1 hour or till firm.
 

Whipped Cream (optional)
 

Chocolate Curls (optional)
 

Chill Chocolate Wafer Crust at least 30 minutes. Meanwhile, in a mixing bowl combine the marshmallow crème, crème de menthe, and crème do cacao. Beat with an electric mixer on low speed till smooth. Whip cream till soft peaks form. Fold whipped cream into marshmallow crème mixture. Spoon filling into chilled crust. Freeze at least 5 hours (pie will not freeze firm). Garnish with additional whipped cream and chocolate curls if desired.

Note : This was a nice smooth pie. Now I'm not a mint chocolate type guy, but this was nice. Not too strong a flavor, and the crust really helped provide a balance. Without the crust it would be too much.

Day 18 - Double Crust Blackberry Pie

 

Double Crust Blackberry Pie – Better Homes and Gardens
 

4 c Blackberries
1 c sugar
1/4 C flour
 

Mix Ingredients for filling, adding flavouring, if desired. Transfer to a pastry-lined 9-inch pie plate. Cut slits in top crust. Adjust top crust. Seal and flute edge. Sprinkle with sugar, if desired. Cover edge with foil. Bake in a 375 degree oven 25 minutes. Remove foil. Bake for 20-25 minutes more or till the top is golden and fruit is tender.

This pie was enjoyed by all, with the except of Samuel not caring for the Blackberries, but loving the juice and crust. LOL. 

The Blackberries were rather expensive, and the cost of the CUSTOM made Mint Ice cream (for the Grasshopper pie in a few days) was $11.00 for a liter. Purchased at Ice Cream Galore....they do custom flavours!  The overall cost for this seven day part of the journey was $77.54.

Day 17 - Cherry Pie

 

Cherry Pie – Sarsfield from No Frills

OK....so we had a bit of a problem yesterday, but we've worked it out. So we actually had no pie today, but the kids begged us to go buy one....so the directions for this pie are as follows...

One Car

$2 cash

Get in your car. Drive to No Frills. Go to the bakery department and buy the cheapest cherry pie you can find. Go to the check out and pay the $2. After the short trip home, place in the oven at 375 for 20 minutes. Remove and serve.

You will notice IMMEDIATELY how inferior the crust is, and how EXTREMELY over sugared the filling is. This will help you to appreciate the home made pies that you have been eating for 16 days!

I give this pie a two thumbs up my nose (to quote Wacko Warner).

Day 16 - Peanut Butter Cup Pie

 

Peanut Butter Cup Pie – Kraft What’s Cooking

1 ¼ c Oreo baking crumbs
¼ c melted butter
250g Philadelphia brick cream cheese, softened
½ c + 1 tbsp Kraft Smooth Peanut butter, divided
1 c cold milk
1 pkg . (4-serving size) Jell-o Vanilla Instant Pudding
2 c thawed Cool Whip Whipped Topping, divided
3 squares Baker’s Semi-Sweet Chocolate

    Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate. Beat cream cheese and ½ cup peanut butter until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup Cool Whip; spoon into crust. Refrigerate until ready to use. Meanwhile, microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1 ½- 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely. Spread chocolate mixture over filling in crust. Microwave remaining peanut butter in small microwaveable measuring cup or bowl 30sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Critique

Allan - Very smooth center. The top was sort of like a skin of chocolate....this was an awesome pie. Definitely a repeater...

Nancy - Creamy, light, with a nice chocolate top coat.....I really liked that.

Hannah -

Samuel - It's really good. One of the few he finished....LOL

Josiah -

Note : OK....so the pie greed has come out like a wild fire ablaze in a old forest of dead birches....not a good scene after dinner. We need to change the way we do this or, take a break. I have to admit I lost it a bit...frustrated. We'll have to work this.....

Day 15 - Banana Creme Pie

 

Banana Creme Pie – Better Homes and Gardens 

¾ c sugar
½ cup all-purpose flour
3 cups milk
4 eggs
2 ¼ cups of bananas (about 3)
1 tablespoon margarine
1 ½ teaspoons vanilla
Baked pastry shell
Four-egg-white Meringue

For filling, in a medium saucepan combine sugar and flour. Gradually stir in milk. Cook and stir over medium-high heat till mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks lightly with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. Add bananas to bottom of baked pastry shell. Pour hot filling into baked pastry shell. Evenly spread meringue over hot filling; seal to edge. Bake in a 350 degree oven for 15 minutes. Cool on a wire rack. Cover and chill to store.

Critique

Allan - Yum. Tastes nice, not too sweet.
 

Nancy - This is good. I didn’t think it would be this bananay. Not too sweet.
 

Hannah - A lot of banana flavor. Very creamy.
 

Josiah - It’s really wierd. This does not taste the greatest. Why is the banana a little colored? Don’t like meringue. I don’t really like it.
 

Samuel - Pass....not even going to try it!

 

Day 14 - Squash Pie

 

Squash Pie – Sue Pruliere

2 Cups cooked squash (butternut or buttercup)


2 Tablespoons butter


2 eggs

2 Cups milk

1 Cup sugar

1 Teaspoon Cinnamon


1 Teaspoon ginger

Mix well. Bake in slow oven (325F for 1 hour)

Critique

Allan - Nope...tastes like squash too much....ya, I don’t like squash. Bummer. A pass for me.

Samuel - Need a doctor on hand if we try this again....Bad. Pass.

Hannah - I did give it a fair chance. However it tasted very much like the dreaded squash! Thumbs down for this one.

Josiah - Really bad rip off of sweet potato/pumpkin pie.

Nancy - Gritty, butter didn’t mix in, so it puddled on top. Didn’t like it.

Note : Nancy is the only fan of squash in our family. Pumpkin being an exception, as we all love pumpkin pie, however we make it with fresh pumpkin and it contains no squash at all.

Day 13 - Double Crust Pear Pie

 Double Crust Pear Pie – Better Homes and Gardens

6 cups of peeled, cored, and thinly sliced pears (used Bosc pears)
1/2 cup of sugar
1/4 tablespoon of flour
Pastry for Double-Crust Pie

Mix Ingredients for filling, adding flavouring, if desired. Transfer to a pastry-lined 9-inch pie plate. Cut slits in top crust. Adjust top crust. Seal and flute edge. Sprinkle with sugar, if desired. Cover edge with foil. Bake in a 375 degree oven 25 minutes. Remove foil. Bake for 20-25 minutes more or till the top is golden and fruit is tender.

Critique
 

Allan - Similar to apple. Not too sweet....actually it could use more sugar. Nice.

Hannah - Almost like apple pie. Looks like apple, but when you eat it....tastes like pear. Just right, not too sweet.

Samuel - Tastes like a big pear! I don’t like pears.....another pass.

Josiah - Identical to the apple pie recipe (not quite...similar). Tastes good.

Nancy - Very mild. Cooked pears appear to be less sweet. Nothing too overwhelming.

Note : Hannah and her friend Carly did a lot of work on this pie. The smiley with the tongue sticking out was Hannah's handy work....Well done girls!!!

Day 12 - Lemon Meringue Pie

Lemon Meringue Pie – Better Homes and Gardens

1 ½ cups sugar
3 tablespoons all-purpose flour
3 tablespoons corn starch
3 eggs
2 tablespoons of margarine or butter
1-2 teaspoons finely shredded lemon peel
1/3 cup lemon juice
Baked pastry shell
Meringue for Pie

    For filling, in a medium saucepan combine sugar, flour, cornstarch, and a dash of salt. Gradually stir in 1/ ½ cups of water. Cook and stir over medium-high heat till thickened and bubble. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the filling into yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in margarine and lemon peel. Gradually stir in lemon juice, gently mixing well. Pour hot filling into Baked Pastry shell. Evenly spread meringue over hot filling; seal to edge. Bake in a 350 degree oven for 15minutes. Cool on a wire rack. Cover and chill to store.
 

Critique
 

Allan - Lemon is wet, made the crust soft. Extremely SWEET. I’ll have to pass on this one....bring back Nancy’s tried and true, it’s the best!
 

Josiah - I don’t like lemon meringue...but Mom’s is definitely better
 

Hannah - Lemon is stronger than usual....but I like it.
 

Nancy - Too sweet. I prefer more tangy lemon flavor.
 

Samuel - Pass, I don’t like lemon meringue....I tried the meringue though....it was ok.
 

Carly P.A. - 6 out of 10. I prefer my store bought one....but then I’m a picky pie person.

 

Day 11 - Raspberry Layered Pie

Raspberry Layered Pie – Kraft What’s Cooking

2 Cups Honey Maid Graham Crumbs
1/2 Cup non-hydrogenated margarine, melted (we used Coconut Oil)
1/2 Tsp ground cinnamon
1 Pkg (250g) Philadelphia brick Cream Cheese, softened
1/4 Cup icing sugar
3 Cups thawed Cool Whip whipped topping, divided
1 Cup boiling water
2 Pkgs (85g each) Jell-o Raspberry jelly powder
3 Cups frozen raspberries

Mix crumbs, margarine (coconut oil) and cinnamon. Reserve 2 Tbsp; press remaining into a 9” pie plate. Beat cream cheese and sugar until blended. Stir in 1 cup Cool Whip; spread onto crust. refrigerate. Add boiling water to jelly mixes; stir 2 minutes. Add berries; stir until slightly thickened. Pour over cream cheese layer, Refrigerate 30 minutes or until set but not firm. Cover with remaining Cool Whip and reserve crumb mixture. Refrigerate 3 hours or until firm.

Critique

Allan - Yummy....not too sweet, light, the crust was a little hard but yummy.
 

Nancy - It burns when it goes up your nose. really light. Really good....cream cheese and raspberries are a good combination.
 

Hannah - Light and fluffy.....mmmmm
 

Samuel - Raspberries are so so....the crust is great! Don’t really like berries....but that crust....it’s great.
 

Todd M. - Good. I like it. Fresh raspberries would be even better.
 

Josiah - ? at the Pinery

Note : I believe the crust was hard, not due to the refrigeration only, but because we substituted Coconut Oil for the margarine.

Day 10 - Pecan Pie

Pecan Pie – Better Homes and Gardens
 

3 eggs
1 c corn syrup
2/3 c sugar
1/3 c margarine or butter, melted
1 tsp vanilla
1 ¼ c pecan halves
Pastry for single-crust pie

For filling, in a mixing bowl beat eggs lightly with a rotary beater or fork till combined. Stir in corn syrup, sugar, margarine or butter, and vanilla. Stir well. Stir in pecan halves. Place a pastry-lined 9-inch pie plate on the oven rack. Pour the filling into the pastry lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20-25 minutes more or till a knife inserted near the centre comes out clean. Cool pie on a wire rack. Cover and chill to store
 

Critique

Allan - mmmm pecans....very sweet, better than most I’ve had. Crust was a little over done.
 

Nancy - mmmm.....mmmm....having the last bite, and thinking of Denise....she would have love it!
 

Hannah - So yummy. Very nice combination of nuts and mushy stuff. Very sugary, which I love.
 

Josiah - Like the pecans....not too sure about the mush inside...
 

Samuel - ?

Day 9 - Chocolate Creme Pie

 

Chocolate Creme Pie – Taste of Home
 

1 1/2 cups sugar
1/3 cup all purpose flour
3 Tablespoons baking cocoa
1/2 teaspoon salt
1 1/2 cups water
1 can (12 ounces) evaporated milk
5 egg yokes, beaten
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 pastry shell (9 inches), baked
Whipped Topping
 

In a large saucepan, combine the first six ingredients until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir one cup hot mixture into egg yokes. Return all to pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into a pastry shell. Cool for 1 hour. Refrigerate until set. Just before serving, garnish with whipped topping.
 

Critique
 

Allan - Nice smooth chocolate, not too strong a flavour
 

Josiah - Chocolate pudding in a pie crust. Pretty good.
 

Samuel - Perfect, like pudding. I like this....
 

Hannah - Creamy and smooth, very chocolatey. Almost like pudding, but better.
 

Nancy - Not too chocolatey, not too sweet

Note : The second week cost for supplies was $41.05 CAD. If anyone has any suggestions as to what we may blog, or if you have any questions please feel free to comment. Anonymous is fine....I will see it.

Day 8 - Peach Pie

Peach Pie - Ilene Core ?

6 cups thinly sliced peaches
1 tsp. lemon juice
3/4 cup brown sugar
2 tbsp. flour
1/4 tsp. salt
1/4 tsp cinnamon

Sprinkle lemon juice on peaches and stir.  Mix brown sugar, flour, salt, and cinnamon together.  Toss with peaches.  Place in 9” pastry shell.  Top with lattice pastry.  Bake at 425 degrees for 40 - 50 minutes.

Critique

Allan - Nice, but the peaches were too hard. Not fresh enough. Will have to try this again in peach season.

Josiah - crumbly, delicious peaches, complex pie crust. Delicious.

Samuel - all we’re missing is the ice cream. It tastes like canned peaches....I don’t feel like canned peaches.

Hannah - Peaches were mushy and hard. Strong in flavour.

Nancy - Sugary sweet, but would probably good if the peaches were more ripe. I want to try this again in season.

Day 7 - Creamy Key Lime Pie

Creamy Key Lime Pie – Better Homes and Gardens

2 eggs
1 ¼ cups sweetened condensed milk
1 ½ teaspoons finely shredded lime peel
1/3 cup lime juice
Baked pastry shell (9”)

Beat eggs until slightly thickened. Stir in condensed milk, peel, and juice. Spoon into pastry shell. Cover and chill about 4 hours or till firm. Serve with whipped cream, if desired.

Critique

Allan - Subtle flavor, sweet. A little runny.

Nancy - Starts sweet and goes to lime....mmm

Hannah - Frozen may be better....smooth and creamy, very runny

Samuel - No....because I’m picky.

Josiah - Smooth, creamy, more of a viscus liquid rather than a solid. Tasty

Note: This may have turned out a bit better if it was in the freezer rather than the fridge. However the recipe was a little vague.

The whipped creme heart was added because it's Valentines day!

Day 6 - Chocolate Cremesicle Pie

Chocolate Cremesicle Pie – Jouee Siopidou

1 1/3 c cookie crumbs (used chocolate chip)
1/3 c melted margarine
1 c milk
1 egg
¼ c granulated sugar
3 tblsp orange juice
5 oz white chocolate squares broken up
1 250g pkg cream cheese
1 tbls orange peel
¾ c strawberries

Mix cookie crumbs and margarine, then press in pie plate. In a sauce pan whisk milk, Egg, and sugar. Set aside. In a cup blend corn starch and orange juice. Stir into milk mixture. Cook over medium/high heat until custard texture. Remove from heat. Add chocolate pieces to mixture and mix until melted. Transfer to mixing bowl and beat in cream cheese until smooth, stir in orange peel and berries. Pour into crust and frees for 1 ½ hours or until firm.

Critique

Allan - Tastes like an orange creme sickle. Refreshing, not too sweet....I could eat this a lot.

Nancy - Way better than I thought....creme sickle with chunks of strawberry, smooth....just right.

Hannah - It’s really good! Like a creme sickle. The cookie crumb shell tops it off perfectly.

Josiah - Orange and strawberry creme sickle.....a lot of the strawberries were frozen solid

Josiah V. - Really good, that’s for sure. My whole family would love it!

Samuel - Missed out....

Notes : Jouee created this awesome pie!!! Well done Jouee! There was no name for the pie, so I gave it a fitting title. I hope you like it Jouee.

The white chocolate melted so fast, it was surprising. I'm not a pie maker, and this was one of the few I've made. I had to say that, because there were doubters out there....who thought Nancy would do ALL the work... :) This was the most refreshing pie so far. Yummy.

Day 5 - Sweet Potato Pie

Sweet Potato Pie – Afton Wilson Wynne

1 pound sweet potato
½ cup softened butter
1 cup white sugar
½ cup milk
2 eggs
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Boil sweet potato whole for 40-50 minutes, or until done. Run cold water over the sweet potato and remove skin. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust. Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in centre comes out clean. Pie will puff up like a soufflé, and then will sink down as it cools.


Critique
Allan - Good stuff! Better than I thought it would be. Similar to pumpkin pie, and looks just like it

Hannah - Tastes like pumpkin pie with the whip creme...much better than I thought. Tastes like more....tasty!

Josiah - Good. Tastes like pumpkin pie, and I like pumpkin pie......gobble gobble

Nancy - Tastes just like pumpkin.....I need a bigger piece..... :)

Samuel - ????

Note : The pie plate was very heavy so Nancy decided to put a second pie plate under to make it stronger....bad idea. The pie wasn't cooked in the allotted time, and never puffed up. We removed the second pie plate, as it appeared to be hindering the heating....after that we increased the temperature to 375 and added 30 minutes. It puffed up and cooked fine, but the outter edge of the crust was over done. Next time no second pie plate!! Oops, but it was still yummy.

Day 4 - French Silk Pie

 

French Silk Pie - Better Homes and Gardens

1 cup sugar
¾ cup butter (not margarine)
3 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
3 eggs
1 Baked Pastry Shell
        Baked Pastry shell
        1 ¼ cups all purpose flour
        ¼ teaspoon salt
        1/3 cup shortening or lard
        3-4 tablespoons cold water

In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into ball. On a lightly floured surface, flatten dough with hands, Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto 9-inch pie plate. Ease pastry into pie plate being careful not to stretch pastry. Trim to ½ inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shape, or scalloped edge. Prick bottom and sides of pastry generously with the tines of a fork. Prick where bottom and sides meet all around pie shell. Bake in a 450 degree oven for 10 to 12 minutes or till golden. Cool on a wire rack.

In a bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or till fluffy. Stir in chocolate and vanilla. Add eggs, one at a time, beating on high speed after each addition and scraping sides of bowl constantly. Transfer to Baked Pastry Shell. Cover; chill for 5 to 24 hours or until set.  If desired top with whipped cream and chocolate curls

Critique

Allan - Crumbled as I cut it, looks real light but is heavier, very chocolaty, filling, very rich, need smaller pieces

Nancy - Smooth and chocolaty, like ice cream but light....mmmmm

Samuel - Words cannot describe this pies taste....mmmm....who gets the extra piece???

Josiah - Looks like ice cream, 'please sir, may I have some more?'

Hannah -

Day 3- Double Crust Blueberry Pie

Double Crust Blueberry Pie – Better home and Gardens
 

4 cups of blueberries
¾ cup of sugar
3 tablespoons of flour

Mix Ingredients for filling, adding flavouring, if desired. Transfer to a pastry-lined 9-inch pie plate. Cut slits in top crust. Adjust top crust. Seal and flute edge. Sprinkle with sugar, if desired. Cover edge with foil. Bake in a 375 degree oven 25 minutes. Remove foil. Bake for 20-25 minutes more or till the top is golden and fruit is tender.

Critique

Allan - Not too sweet, the extra sugar sprinkled on top is a nice add, the second crust adds to the overall sweetness. I'm not a blueberry fan, but this pie rocks!!

Nancy -Way better than then canned pie filling, delicious, flavorful

Hannah - Good, less sweet than using pie filling, I'll take the rest of Samuels since he didn't want it....

Samuel - TOO Blueberry....pass on this one

Josiah - Flavorful, crumbly pie, more pie, best Blueberry pie I've had!

Aidan (visitor) - Quite good...texture and flavor are well indoctrinated with a hint or torson in the sauce....blah blah blah

Day 2 - Coconut Cream Pie

Coconut Cream Pie – Debbie Stewart

1c sugar

½ c flour

¼ t salt

3 c milk

4 eggs

 3 T butter

1 ½ t Vanilla

1 1/3 c flaked coconut

Bake pie shell in 450 degrees for 10-12 min. For filling, in sauce pan combine sugar, flour, or cornstarch, and salt. Gradually stir in milk. Cook + stir until thick + bubbly. Reduce heat. Cook and stir 2 minutes more. Remove from heat.  Then separate egg yolks from whites, set whites aside for meringue. Beat yolks slightly. Gradually stir 1 cup of hot mixture into yolks. Return egg mixture to sauce pan. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Stir in 1 cup of coconut. Pour hot mixture into baked pastry shell

Meringue:

4 egg whites

1 t vanilla

½ t cream of tartar

½ c sugar

Beat egg whites, vanilla, and cream of tartar at medium speed until soft peaks form (1min)

Gradually add sugar beating at high speed until stiff peaks appear and sugar is dissolved (4min)

Spread on pie top with rest of coconut.

Bake at 350 degrees for  12-15 minutes

Let the pie cool, cover it, and store it in the fridge.

Critique

Allan –  Strong coconut flavour, very heavy and filling, crust was a little wet. Top was like a giant macaroon. Yum.

Nancy – Very filling, strong coconut flavour....I love coconut, and the topping was light compared to the bottom. Very nice!

Josiah – Extreme coconut....I don’t like coconut. Dislike.

Hannah -  Flavorful, too much coconut....it’s ok.

Samuel – Don’t like the yellow junk, but I like the topping, it’s good.

       Something I forgot to note yesterday.....budget. The cost for the first 7 days was $47.37 CAD not including the odd things we had in our house at the time. I figure this will off set itself as the month rolls on.

        Allan and Nancy are the parents here, Josiah is 16 years old, Hannah is 14 and Samuel is 12. Kids are kids, and likes and dislikes will be obvious, Nancy and I, on the other hand, are more willing to try new things. Squash pie and sweat potato pie will be two of the larger challenges for us all. Don't get me wrong, we love pumpkin pie (made only with real pumpkin) but squash should be similar according to my friend Sue, who's recipe we will be using.

Day 1 - Double Crust Apple Pie

Double Crust Apple Pie – Better homes and Garden

6 cups of peeled, cored, and thinly sliced apples (two types of apples, Fiji and US Extra Fancy)
¾ cup of sugar
1 tablespoon of flour
Cinnamon

Mix Ingredients for filling, adding flavouring, if desired. Transfer to a pastry-lined 9-inch pie plate. Cut slits in top crust. Adjust top crust. Seal and flute edge. Sprinkle with sugar, if desired. Cover edge with foil. Bake in a 375 degree oven 25 minutes. Remove foil. Bake for 20-25 minutes more or till the top is golden and fruit is tender.

Additional: drizzle caramel on top after cooking

Critique

Allan – Flaky crust, nice cinnamon mix, not too tart or too sweet….Dean would love this one!

Nancy – I’m not an apple pie lover, but I’ve made lots. This is one of the best tasting I’ve made….and the crust!!! Well it’s my crust so that’s a little vain….LOL

Josiah – Not too sweet or tart, definitely repeatable.

Hannah -  Crumbly, delicious, flavourful, yummy….4 out of 5 stars

Samuel – Two thumbs up!!! Amazing!

Just a start

Prior to the journey beginning, a friend gave Nancy 32 aluminum pie plates. This way we can can make several shells at once, and freeze them prior to making the actual pies. Not quite sure how we're going to do this....maybe a weeks worth at a time? So my question is....does it make a difference if we use aluminum pie plates or glass Pyrex? I'm sure the aluminum heats quicker, and the glass holds the heat better....but as Nancy says, we don't have to wash the plates over and over. Thanks Mary-Ann!!!