Tuesday, February 22, 2011


Yesterday, I helped put together a nice Chicken Pot Pie. 
I also had a good long talk about Baking... This got me thinking about what to do next in my food career (or what I like to pretend as my career in food). 
Chicken Pot Pie - Before Baking

I am curious about if I were to sell some of my Pies over the internet...

Would any of you like to purchase a Pie from me? Would you know anyone who would like to purchase Pies?
I am still figuring on how I would ship these Pies quickly, so as to keep them fresh! I am throwing ideas out and hopefully will get some feedback in return!

Wednesday, February 16, 2011

Canned Peach Pie: "Overflowing with bright, sparkly fruit and juice."

Today I made a variation of the Canned Berry Pie recipe on page 303. I also, used the two pie crust recipe from page 299. I chose the variation of using Peaches instead of a berry.
Canned Peaches taste pretty good... but not as good as canned Peaches in Pie form.

I followed the recipe according but added in less salt this time with the crust and used butter instead of shortening (I really only ever use butter, for personal preference).

The idea of cooking your Pie filling before baking it all together seems more daunting than it really is. The last Pie that called for this, the Butterscotch, was quite the ordeal. However, this nice Peach Pie was very simple. You just had to plop everything in a pot under medium-high heat and stir non-stop until it boiled up a bit.

Supposedly after this has happened you are to pour this mixture into your Pie shell and then dot with butter. After this you are to add your top crust. I kind of forgot to do the butter dotting so while my top crust was getting more and more saturated by the boiling inerds, I was cramming butter cubes through the apple-ish shaped cutouts I had made previously.
You can see the butter : )

I think it just added a little charm.

Oozing Peach goodness

Tasting this Canned Peach Pie was the best part! I rarely have a high liking for Peach flavored things but this was nice. The 3/4 cup of sugar as oppose to the full cup was a good choice and the cinnamon was a nice touch, too. I will certainly have to make this Pie again! 

(dramatic closeup)

Monday, February 7, 2011

Pot Pie.. Heaven?

This weekend I was scuffing around the Oregon Coast. While in Newport, I was able to have dinner with my awesome mates (April, Matthew, Svea) at a very nifty, dimly lit, Irish Pub. Nana's is in Nye Beach and full of great food! Seeing as how I am ALL about PIE though, I had to try out Bridget's Chicken Pot Pie. 

The Pot Pie came in a little crock with an amazing looking crust, baked juuuuuust right (little brown bits with soft, yet flaky peaks). After I jammed my spoon into the middle of the crust to break it apart, the steam escaped and I was soon able to mow down.

Now, most Pot Pies have a creamy sort of too rich but still good sauce. Bridget's Pot Pie was not too heavy at all. In fact, the filling was on the chunky side and the sauce was more of a nice touch. 
What I am trying to say is: Go to Nana's Irish Pub and eat this Pot Pie (or really anything you choose would be fine).

Having a classic Pie made well is a treat and I hope to try out my own soon.

PS: Blueberries.