Pie around
Mar. 14th, 2011 22:43![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
torquillWhat more evidence do you need that a group of people truly has its own culture than the fact that they have their own set of observed holidays?
I observed Pi Day by baking, of course. Rhubarb seems to have gone out of season already in the stores around here (a month or so early, and it just happens to be the year I divided my own crowns in the garden...) Failing that, I fell back on other supplies, and made a very tasty butterscotch peach pie from home-canned peaches. It's lovely with vanilla ice cream.
I took the rest of the triple batch of pie crust and made 25 miniature crusts, ready to become mini-pies in a few days. One set will be pecan for Thursday evening, as our hostess loves pecan pie; the other set will, once I process the necessary ingredients, become lime meringue pies. I got an influx of limes, you see, and I need something to do with the juice after I've stashed away the zest. The first step is to make lime curd; the second step is to take whatever lime curd survives predation and use it to make pie... :)
If you ever have the opportunity to pick up a copy of Farm Journal's Complete Pie Cookbook, buy it without hesitation. It is, hands-down, the best reference book for pies I have ever seen. I should take the time to scan it someday, put it into PDF for when our copy completely disintegrates; it's out of print and difficult to find even now. It's the first thing I reach for when making any pie or similar object.
I observed Pi Day by baking, of course. Rhubarb seems to have gone out of season already in the stores around here (a month or so early, and it just happens to be the year I divided my own crowns in the garden...) Failing that, I fell back on other supplies, and made a very tasty butterscotch peach pie from home-canned peaches. It's lovely with vanilla ice cream.
I took the rest of the triple batch of pie crust and made 25 miniature crusts, ready to become mini-pies in a few days. One set will be pecan for Thursday evening, as our hostess loves pecan pie; the other set will, once I process the necessary ingredients, become lime meringue pies. I got an influx of limes, you see, and I need something to do with the juice after I've stashed away the zest. The first step is to make lime curd; the second step is to take whatever lime curd survives predation and use it to make pie... :)
If you ever have the opportunity to pick up a copy of Farm Journal's Complete Pie Cookbook, buy it without hesitation. It is, hands-down, the best reference book for pies I have ever seen. I should take the time to scan it someday, put it into PDF for when our copy completely disintegrates; it's out of print and difficult to find even now. It's the first thing I reach for when making any pie or similar object.
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Date: 2011-03-15 09:04 (UTC)Though, I suppose pie could be added...