The one with all the pie tips . . .
- You all know I make my pie crust from scratch but you may not know that I make it ahead of time. I made all the crust for the Thanksgiving pies last Sunday and I wrapped them in plastic wrap and stuck them in the freezer. It made things much easier on Wednesday, aka Pie Baking Day.
- When I make apple pie I use about 8-9 apples. I peel them and slice them and mix them with flour, sugar, and cinnamon. Then I let them sit in the mixing bowl, stirring every now and again, for about 30 minutes. This allows the apples to soften a bit and then there is no shrinkage of the filling while the pie cooks.
- I use One Pie canned pumpkin to make my pumpkin pie. I’ve done the whole bake-the-pumpkin-from-scratch thing and I just don’t think it’s worth the extra work.
- There is no meat in my mincemeat pie. I use the little box of mincemeat pie filling and I reconstitute it with water. It’s apples and raisins and spices and it’s a very rich and delicious pie, especially when it’s served with vanilla ice cream.
- When I make chocolate cream pie I use the cook and serve chocolate pudding from a box. It’s honestly better than my homemade chocolate pudding. When I make banana cream pie I make the vanilla pudding from scratch and then add sliced bananas. It is fabulous and rich and just about the best pie of all the pies I make.
And that’s that! Four Saturdays, each with five things about me, for a total of twenty new things about me.
Now I think I will go have some leftover pie. Mmm. Pie.