Anyone out there with perfect crust, know that I have crust envy. I am willing to learn at the knee of anyone who can teach me before I need pie again! Martha- meh. Bittman (which I attempted today)- the balance of too-dry-to-stay-together and omg LOOK at all that freaking gluten I developed! is too difficult. Crust with vinegar, I couldn't bring myself to do....and although the Cook's Illustrated crust with vodka was a fine idea, I only have Stoli Razberi and Absolut Peppar in my house (what is wrong with me?).
Anyway. I think these pies are good. I hope. See 'em and weep. I figure if the crust is awful then at least the filling is sound!
Maple Bourbon Pecan, pre-baking. That crust is suspect, don't trust it for a second.
And after. See? you turn your back, that crust will sneak into the filling and steal your purse.
Same crust recipe, slightly better result. This one's pumpkin....with errant pumpkin puree spots. The pie has freckles....but hey, so do some of my favorite people.
S'more pie. My other pie plate is packed with the Christmas decorations up over the barn, so it got a springform to call home. It will get its marshmallow topping tomorrow, and a kitchen-torching before we eat it. Fire! Fire! heh heh heh.
I am psyched for tomorrow- family and food AND the knowledge that there are still three days left of the loooong weekend after. Brilliant.