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)

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.

Butterscotch Pie..."Glossy smooth... with the true butterscotchy flavor."

Wahooo! Yeah! Yay! Yippee!! Cream Pie! And may I add, if that title didn't catch you, I don't know what will.

I haven't had much experience with Cream Pies, and lets just say this one was a bit interesting. I made my Pie Crust from the one crust recipe on page 310 and proceeded to make the seemingly simple filling. 

Crust before baking.

Heating up, let alone boiling sugar, takes some time. Aside from this being a test of my patience, it really wasn't too bad of an experience. The random yoga I did in the kitchen to help pass the time was definitely a good choice, too. 

Melting the butter until golden brown... Yum!

Once the brown sugar was foaming and smelling delicious with the melted butter, I was to add a cup of boiling water. I did remove the pot from the heat before proceeding to this step but it spit up boiling sugar/ water at me while I was yelling. It was a learning experience. Everything after this was pretty simple, it just took a lot of time to wait for things to boil, take it off of the heat, add something, and boil again. I thought this interesting though, because to have a cream pie now you could just mix up a box of pudding and slap it in a pie crust.

Waiting to boil...

I grabbed a couple licks off the spoon before I poured out the filling into the pretty pie crust, it tasted butterscotchy... Success?? The Pie has yet to chill but once this is done I can add whipped cream and start the tastings...

All finished!

I would like to think that this pie adventure has had a good start. It was very fun reading through the ingredients and analogies within the Betty Crocker and to see my pie come out, somewhat how the description says, is pretty satisfying. I hope my taste testers and I have a good experience with this one!

Thank you Betty Crocker for making me use so many dishes for one pie that I had to run my dishwasher afterwards...