Day 31 - Parfait Pie

Parfait Pie – Better Homes and Gardens

1tsp finely shredded orange peel
¼ c orange juice
3 oz flavoured gelatine
1 pt vanilla ice cream
½ c whipping cream
Baked Pastry Shell

Bring orange juice and ½ cup of water to boiling. Add gelatine; stir to dissolve. Stir in orange peel. Add ice cream, a spoonful at a time, stirring till melted. Chill if necessary till partially set (consistency of unbeaten egg whites). Whip cream; fold into gelatine mixture. Chill till mixture mounds when spooned. Spoon into pastry shell. Chill for 5 to 24 hours or till set.

Notes : This is the final day of pie. This looks like a great tasting pie, with some smooth texture. I'll let ya know when I get to eat it. The final cost for the pies ran at $50.54. The grand total of the pie tour ran us $216 CAD.....that's $6.97 a pie, not counting electricity and other odd incidentals. That's actually pretty cheap desert for 5 people per day.... $1.39 per person. Our course the labour of love is priceless, so I can't include that in the price. 

I have the best wife in the world! Thank you Nancy for all your hard work and patience. I'm sure it was a tough labour especially when the pies were a strike out.  Fortunately there weren't too many of those. 

For the many of you who thought we would be sick of pie by the second week.....WRONG. We still love them. I think this made everyone a little more adventurous when it come to trying new pies though. I don't know what the next adventure may bring, but hey....we're enjoying the journey!

Thanks for reading, I hope you got something out of all this.

Day 30 - Brown Sugar Rhubarb Pie

Brown Sugar Rhubarb Pie – Better Homes and Gardens

Pastry for Single Crust Pie
1 ¼ c packed brown sugar
¼ c all purpose flour
4 c chopped rhubarb
3 eggs

Bake pastry in a 450 degree oven for 5 minutes
For filling, in a mixing bowl combine brown sugar and flour. Add rhubarb; toss to coat. Let stand for 15 minutes(30 minutes for frozen), stirring once or twice. Separate egg yolks from whites, stir yolks into rhubarb mixture. Transfer rhubarb mixture to the partially baked pastry shell. Cover edge of pie with foil. Reduce oven temperature to 375 degrees. Bake for 25 minutes (45 if frozen rhubarb.)Remove foil; bake for 20 to 25 minutes more or till filling is nearly set. Pie will appear soft in centre but will become firmer upon cooling

Notes : OK I'm not really a rhubarb lover, and I usually like my rhubarb pies with strawberries and or lots of sugar....yep, this was no different. Not for me. Even though I had some vanilla ice cream with it, it wasn't enough to cut the rhubarb sourness for me. Nancy loved it, and so did Hannah, but that's because they like rhubarb. This was the second last pie....next is Parfait and the pie tour is done. :(