I am sad to announce I can not continue my journey as Tammy’s Pie Lab. I was hoping to make it the entire year, but circumstances have changed in my life that force me to either give up something or become bald from pulling out all my hair.
This blog has forced me to reach outside my comfort zone and develop skills that I never imagine I would have. I have grown has a website developer, writer and last but not least a better pie maker.
I am grateful for all those that have participated in this experiment. There were weeks that the pies were hideous looking or tasted like the bottom of my shoes. All in all it was fun to try new pies. Yet, the best part of this was not the pies, but lingering with my critics and getting to know them as family. I will miss our weekly visits.
What I have learned………
Sometimes, the simplest things in life etch memories in our hearts that go well beyond childhood. I believe that a simple pie is one of them. In this hurried world that twirls so fast we can barely hold on, to slow down and create a pie (or anything for that matter) and share it with those around you, is pure joy. Nothing is better than a wonderful berry pie after a long hot summer day or the smell of aromatic spices of pumpkin pies wafting through the air. These memories aren’t about the pies, but the people we share them with.
So my dear friends, create…..create pies…..create memories!
INGREDIENTS Bake 400 for 45-50 mins.
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 4 1/2 cups frozen unsweetened pitted tart red cherries
- 3/4 cup frozen red raspberries
- 3/4 cup frozen blueberries
- 1/2teaspoon lemon zest
- 1teaspoon lemon juice
- 1/2 teaspoon almond extract
- 1/2 cup flour
- 1/2 cup white sugar
- 1/4 cup packed brown sugar
- 1/8 teaspoon salt
- 1/4 cup butter, cut into small pieces
~ Mix sugar, cornstarch and cherries.
~ Cook and stir over medium heat until bubbly.
~ Add raspberries and blueberries. Cook and stir until thickened and bubbly.
~ Cook for 1 min. after the filling starts to bubble.
~ Remove from heat. Stir in lemon zest, lemon juice and almond extract.
~ Mix flour, both sugars, the brown sugar and salt.
~ Slice butter in small pats.
~ Cut butter into the rest of the topping mixture until crumbly.
~ Transfer cherry mixture to the pie plate.
~ Sprinkle crumb mixture over cherry mixture.
~ Add foil Bake in a 400 degrees oven for 25 minutes.
~ Remove foil. Bake for 20 to 25 minutes .
Ingredients Bake 350
- Blend all ingredients in a blender for a few seconds, until well mixed.
- Pour mixture into a 10” greased pie plate.
- Flour will settle to form crust, the coconut forms the topping, the centre is an egg custard filling.
- Make sure the center is firm before taking out of the oven.
I made this pie earlier in the year, and was curious what it would taste like with a different flavor vinegar and extract. The flavor had a nice strawberry taste with a little splash of vinegar. On the other hand, it is sad to report this pie has difficulties setting up. I have made it three times since the New Year and it has only set up once, so I am not sure if it is the recipe or me. Nevertheless, it is very disappointing. I do like the flavor enough to try a different recipe or tweak this recipe so it sets up better.
Ingredients Cook Temp: 350°
Crust For Crust
~ 5 ½ oz. unsalted butter
~ 1/3 cup sugar
~ 1 egg
~ 1 tsp vanilla extract
~ 2 cups flour
~ ½ teaspoon salt
~ 4 eggs
~ 2 cups sugar
~ 5 Tbsp. cornstarch
~ 1 ½ tsp. strawberry extract
~ ¼ tsp. salt
~ 4 Tbsp. strawberry vinegar of choice
~ 2 cups water
~ 2 Tbsp. unsalted butter
~ mix butter and sugar until creamy
~ add egg and vanilla until mixed well
~ mix in flour and salt making this time make sure not to over mix
~ Chill dough for 30 minutes, then roll to ½ inch thick on a floured surface
Use weights of your choice (check equipage for more details)place in bottom
of pie pan.
~ Bake 15 minutes until edges start browning.
~ Take out weights.
~ Bake 10 more minutes.
~put eggs and sugar in a large saucepan and whisk together
~add cornstarch and salt, whisking until there are no more clumps
~add vinegar and water, cook over medium heat, whisking constantly try not to burn
~boil mixture for 1 full minute, take off heat, then add butter and vanilla.
~Pour filling into baked pie pan, cover with plastic wrap and chill overnight before serving.