Pie

I’ve been holding onto a few pie pictures.

And, now, I’m going to post said pie pictures.

It’s time for pie pictures, times four.

Here’s a chocolate pudding pie I made last winter:

The filling was a modified version of a PPK recipe. I used more cocoa and chocolate chips – and a bit more cornstarch – than the PPK recipe called for. And I used water instead of soy milk. I also made my own regular pastry crust from scratch, instead of using the cookie crumb crust that the recipe suggested. I added the fish and berry gummies while the pie filling was cooling, just for fun.

Here’s a pecan pie – with maple syrup – from Canadian Thanksgiving weekend this year:

The pecan pie was my second go at another PPK recipe.

And here’s the first pecan pie -from early December last year – that I made with the PPK pecan pie recipe:

Both times I made the pecan pie, I made my own pastry crust from scratch and added a bit more pecans and a bit more cornstarch than the recipe called for. I cut the decoration on the edge of the pastry on one of the pies out of extra rolled pastry dough, using a regular chef’s  knife.

The recipe for this apple pie was all my doing – though someone else did help with making the pie:

I made a double batch – for a double crust – of regular pie pastry and cut the star decorations with a chef’s knife from extra rolled-out pastry dough.

I used about 5 medium-size peeled, cored, and chopped apples. Use whatever kind of apples you like best, but I believe I used Cortland or Spartan apples for this particular pie. Leftover filling can be put into another pie or baked into an apple crisp.

Once the apples were peeled and chopped, I mixed them in a bowl until they were fully covered by a mixture of:

-1/4 cup melted margarine

-1/2 cup brown sugar

-pinch of salt

-about 3 tablespoons of flour

-cinnamon and/or cloves and/or nutmeg to your taste. I used all three and put about 1 tablespoon cinnamon, 1 teaspoon nutmeg, and 1/4 teaspoon ground cloves.

-1 teaspoon finely chopped fresh ginger. This is optional, I decided to add it at the last minute – and it worked.

Transfer the apple filling to the pastry crust – put in enough filling that the filling was about half an inch higher than the edge of he pie pan – cover with the top crust, and bake at 374 for about 30 to 45 minutes. Remove the pie when the pastry starts to form bubbles in it around the middle of the pie and/or the edges of the pastry start to brown. Cool on a wire rack.