I think I should change the name of this pie-making project from “50 weeks of Pie” to “50 weeks of Disasters.” Sheesh.
I had a lot of trouble picking a pie for this week. Most fruit is out of season, and there’s no way I’m going to spend $6 on a package of strawberries, so it’s basically apple or nothing. Non-fruit pies often have a graham cracker crust and I really want to practice my pastry skills, or they have meringue and I’m avoiding that for now.
I was going to make a chocolate cream pie, but yesterday afternoon when I finally got around to reading the recipe all the way through I realized it had to set for 24 hours before cutting. And I really wanted the pie to be ready for Thursday evening, because Sir Monkeypants was having his poker buddies over, and poker buddies equals pie testers equals less pie in my own belly. Which is good.
So at the very last minute I decided to try a Sugar Pie. I went online and cobbled together my own version from about 16 other recipes.
Here’s the result:
Looks kind of sketchy, don’t you think? It smelled good, though. And let me say, the crust was really good. I had my usual stress out and flip out and swearing festival while making it, but this time, on Karen’s advice, I cut back on the amount of water I was using and it really helped the crust hold together and not stick to the counter. The result was super flaky and super tasty — at least a B+.
Now I just have to work on rolling it out into a circle shape — I always seem to end up with a square, and then I’m trying some crazy cut-and-paste technique to fill in the sides that aren’t quite covered in the pie plate, and GACK, swearing results.
The filling wasn’t quite as successful though — it did not set. Here’s what it looked like after cutting, in all its oozing glory:
Part of the problem is that the recipe called for an egg, and I didn’t have any, so I tried an egg replacer, which is really only good for binding, and not so good for setting stuff. Another problem is that the poker buddiers were VERY excited to see pie, and wanted to cut it as soon as possible. There’s a (slim) chance that it might have set up a bit better if I had let it sit overnight.
In the end we had to kind of scoop out the pieces with a spoon and serve them in a bowl — with a little cool whip:
The pie might be runny, but oh man, was it ever delicious. There is SO much sugar in this baby that we all almost went into diabetic comas. The filling is made from brown sugar, whipping cream, and a little butter, so you can see how it might be compared to eating a whole bowl of caramel ice cream topping. YUM.
But definitely a special treat — not to be eaten lightly!
I think if I were to make this again, I’d do tarts instead. They’d be smaller, so not so much sugar overload, and if they didn’t quite set up, it wouldn’t matter as much.
I’ve ordered a couple of pie cookbooks online and they hopefully will arrive in time for next week. I’d like to try something new, but if the books don’t get here in time, I think I’ll just do apple again — I’m encouraged by my pastry this week and a fruit pie, with a topper, would be great practice.