No Fail Bean Pie

Casey
Crust:    2 – a little dark and dry
Filling:  2 – for beans, it’s great! For pie, not so much. The texture is like a softer set                                  pumpkin pie filling.
Overall: 2 – at the beginning the spices distracted me in a good way. But once I realized I was eating beans, it was hard to stop imagining that I was eating refried beans in a pie crust.

Doug 
Crust:    3 was like store crust.
Filling:   5 had me fooled tasted like a really good pumpkin 🎃 pie but looked different.  I                      really liked it.
Overall: 4 very clever.

Jennifer 
Coming Soon!

Kevin
Coming Soon!

Kyle
Crust:   5
Filling: 3+
Overall 3+.
This was a fun fall pie, it felt like a lighter alternative to pumpkin or apple. It probably won’t replace those classics for me, but I liked the spices and the consistency was good.

Mike
Crust:    3  A good crust for this pie.
Filling : 4  So good!
I tried it with whipped topping, but it’s actually better without. Like pecan pie without the pecans. 

Robyn
Crust:   5
Filling:  5
Overall: 5
It’s like a pumpkin pie and pecan pie marry and give life to this pie and everyone says “Wow can you believe such a beautiful pie came from such ordinary pies?”  Why bake two pies when you can just bake this and satisfy both tastes?

Tammy
Crust:   4  I was surprise how wonderful this store bought, Marie Callender pie crust was!
Filling:  4  It was smooth, subtlety tasted of beans, but sometimes of pumpkin, weird eh?
Overall: 4  It was fast and extremely easy to bake.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Casey
Crust:   2 – a little dark and dry
Filling:  2 – for beans, it’s great! For pie, not so much. The texture is like a softer set                                    pumpkin pie filling.
Overall: 2 – at the beginning the spices distracted me in a good way. But once I realized I was eating beans, it was hard to stop imagining that I was eating refried beans in a pie crust.

Doug
Crust:     3     was like store crust.
Filling:   5    had me fooled tasted like a really good pumpkin 🎃 pie but looked different.                           I really liked it.
Overall:  4    very clever.

Jennifer
Coming Soon!

Kevin
Coming Soon!

Kylea 
Crust:     5
Filling:   3+
Overall:  3+
This was a fun fall pie, it felt like a lighter alternative to pumpkin or apple. It probably won’t replace those classics for me, but I liked the spices and the consistency was good.

Mike
Crust:      3    A good crust for this pie.
Filling:    4
Navy bean pie. So good. I tried it with whipped topping, but it’s actually better without. Like pecan pie without the pecans. 

Robyn
Crust: 5
Filling: 5
Overall: 5
It’s like a pumpkin pie and pecan pie marry and give life to this pie and everyone says “Wow can you believe such a beautiful pie came from such ordinary pies?”  Why bake two pies when you can just bake this and satisfy both tastes?

Tammy
Crust:        4  It was a Marie Callender premade crust. It was flaky and the right size                                      (many premade crust are not).
Filling:      4  The spices reminded me of the holidays. The texture was that of a pumpkin
pie.
Overall:     4  I would make this dessert again. It was incredibly fast, delicious and better                              than any store bought pie.

 

 

 

 

 

About Tammy

Blogging was not around the first 30 years of my life. Back in the old days, blogging review about something. Usually the person writing this review was a professional in their field. Since than blogging has changed how we share and learn information. Today bloggers are not necessarily professionals. They are usually ordinary people which want to share what they were impressed by or that have changed their lives. With trepidation I consulted my friends about being a blogger. Their first question was invariably, why? At first, I could not articulate why. Finally, I realize it was three events that happened to me within a month that led me to create this project. Please indulge me, and follow my train of thought as I attempt to connect the dots.create your own world. We've created a set of roleplaying First, over the summer I participated in a role play site. Within this site, there are hundreds of plots you can write for. Once you choose a plot you create a character profile. Then with other writers you collaborate on a storyline that supports the plot. I love this process. Not only did my writing improve, but fills a void I have when I’m not writing. Unfortunately, the story lines never last long enough and I’m left wanting more to write. Secondly, my husband believes we live on this vast farm. Through the years he has cultivate an enormous dwarf orchard which provides not only enough produce for us but also for ALL our neighbors, friends and family. The reality is we live on a normal size lot in the middle of a city. Nevertheless, we pick buckets and buckets of pears, cherries, apples, kiwis, plums and figs. Sadly, when I make pies from our abundance the only people around to eat it….is us. We honestly do not need the extra calories so I considered not baking any more pies. Than this project developed where I could share my pies. Thirdly, for the 3rd or 4th time I’ve watched the movie “Julie and Julia”. I have always marvel at how Julie makes herself this challenge of cooking every recipe (524 to be exact) from Julia Child’s “Mastering the Art of French Cooking." cook book all in one year. No matter her obstacles she preservers. For years I have secretly admired Julie. I’ve often wish I had the courage to do what she did. So because I don’t have enough to do in my life. Why not start a blog about something? After bouncing what seem like a million ideas I came up with this crazy project. A blog about pies. Tammy’s Pie Lab Sigh…… so my blog is about pies, pies and more pies. Here are my plans. I have picked the most unusually dessert pies I can find. As you can see this is not just a blog but also an experiment. I am going to cook one pie every week for a year. I have eight pie tasters that will critique each pie. To prevent any preconceived notions of how the pie should taste. I will withhold the pie’s name until after it is critique. Then I will post the history, the recipe, and the critiques of the pie. In addition, there will be some experiments, countless websites to explore and everything you wanted to know about pies and more.
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