Week 11 - Making Pie Is A Lifetime Skill That Is Important (Part 1).
Happy first day of Spring! What should we do on this charming day to celebrate the change of season? Maybe we should make a pie? Pie signals the start of a season ripe with possibilities. The bounty of the spring and summer brings fresh fruits and vegetables so delicious they can't help but be featured along a half a pound of butter mixed with a few cups of flour. However, pie takes a considerable amount of skill to make. There are a ton of you out there reading this thinking pie isn't hard, but I find it's like the soup of the dessert world. Yes, pie is simple but one wrong move and it goes from a heap of hopeful heaven to junk right for the garbage dump.
Let's be clear that I have never been great at making pies. I come from a long line of amazing, better than pastry chef pie makers. It should be in my genes like bad knees and crooked teeth. I, however, have yet to master the art of making a pie. I'm starting to wonder if the pie making gene skipped a generation. Today was no exception.
After running around all morning trying to find fresh rhubarb, I settled on a bag of frozen strawberries and raspberries for the filling. Two hours bubbling, boiling, and baking resulted in a few hand pies. Sure they looked pretty but when I looked around the kitchen looked like a tsunami had struck. More about this tomorrow in Part 2. For today, let's talk about pie filling.
Pie filling is like the gold at the end of a rainbow or the candy inside a pinata. I would be lying if I said it was just MY favorite part because the filling IS EVERYONE'S favorite part. The good news is after much cursing in the kitchen, I developed a delicious pie filling. The bad news is that the filling will never be the guts of a whole pie. It was just too runny. However, the mixture makes a great stuffing for hand pies and an amazing topping for ice cream.
Top That! Pie Filling
- 1 bag 12oz frozen organic strawberries
- 1 bag 12oz frozen raspberries
- 1/2 cup light brown sugar
- 4 tablespoons corn starch
- 1/2 teaspoon vanilla extract
Step 1: Place both bags of frozen fruit in a 3qt sauce pan. Put the pan on medium heat and stir in the sugar. Heat the fruit and sugar mixture until all the fruit is soft and reduced down to a liquid.
Step 2: Wisk in the corn starch and vanilla extract. Boil the liquid until thickened, about 20 min, stirring frequently.
Step 3: Let the mixture cool. Use as filling for hand pies, topping for oatmeal or ice cream.
I gotta be honest. I couldn't stop eating this pie filling. It was divine over ice cream. Now off to tackle the pie crust. Sometimes the stuff we create doesn't turn out as we intend. It's funny how mistakes make us pivot. Let's see what kind of plot twist happens with the pie crust.
Until tomorrow friends.