I’m full & exhausted. Considering today a success because we had a table to eat off of (we didn’t always), and friends to share our food with.
I made this pie today out of a pumpkin I grew myself and my favorite extra flaky pie crust recipe. The insides were meh (starting to think I just don’t like pumpkin pie…) but the crust was amazing. The secret is cake flour and completely, rock hard frozen butter. Try it and let me know what you think:
Extra flaky crust: You’ll need regular flour, cake flour, butter, vegetable shortening, sugar, salt and water to make this.
Step one: Combine one cup of all-purpose flour with 2/3 cup cake flour (the two kinds of flours = extra flaky).
Step two: Mix in a tablespoon of sugar and a pinch of salt.
Step three: Cut in half a stick of very cold butter. The colder the fat, the flakier your pie. Mix with hands. Cut in 5 tablespoons of very cold vegetable shortening and do the same.
Step four: Sprinkle 1.4 cup of cold water and tossed together until you can make a ball. Flatten ball into a thick pancake, wrap in wax paper and refrigerate an hour. Go and make your filling.
Step five: roll out, press into pan, fill with filling and bake. (This pie was baked for 50 minutes at 350 degrees.)
I just ran a marathon. It was amazing, horrible, fun, so hard and by far the most challenging physical thing I’ve done in my life. I can’t wait for the next one (in February.) I have a ton that I want to say about the experience, but I’m tired and weirdly sort of emotional about the whole thing so I think I’d better wait until tomorrow.
In the meantime, please enjoy these pies I baked and never blogged. Work was bananas the last couple month – busy to the point where I honestly didn’t have time to think about this blog. Luckily, I did have time to bake.(It’s my favorite de-stresser activity and I was plenty stressed out so there were pies.)
First off, a pie that I neglected to photograph. I went through a vegan attempt earlier this year – not going so well at the moment – and so I wanted to make vegan pumpkin pie at Thanksgiving. You might remember these beautiful babies from October during my bout with pneumonia. Well I turned them into homemade puree via this recipe from No Meat Athlete and then into this pie, also via NMA.
I have to say it was… kind bad. I definitely did something wrong because it was really dark and weird-looking and I also think the cashew butter was just too much. I plan on making pumpkin pie again this winter (my Papa loves it so I’m trying to figure out a way to make it low sugar or sugar-free for him) but I’ll probably use the traditional ingredients. I just couldn’t get the right creaminess. I made it for Thanksgiving and only two slices got eaten. That’s not normal for my pie and super not normal for Oliver and his brother. So – bad pie.
Luckily, earlier in the month for my friend Ren’s annual “friend thanksgiving” I made this apple pie and I was really pleased with it:
I definitely ate the leftovers with my hands the following Monday at work because I'm real classy.
I used my typical extra flaky crust recipe and for the insides used three variety of apples (just seasonal local ones), pumpkin pie spice (just a pinch -weird but good), a bit of cinnamon and some sugar. I really liked the mix of apple flavors and spices. I highly recommend it, but I’ll have to bake and more carefully blog another because I can’t remember all the steps now.
Good pie, bad blogger.