All The Pie.

I am a very bad blogger. We may as well face facts.

I’ve been baking up a storm, and have been continuing to make (and eat) a pie a week. But I don’t always feel moved to write about them. Or I find myself strapped for time. There are a million excuses. But also? Maybe I don’t want to tell every detail about every pie right here as it happens. Maybe I want to make some of them again, perfect the recipes, take note of measurements and weights. Maybe I don’t, but maybe I do. Maybe this would make a good cookbook. Maybe I want to play with this project a little, curate it a little better rather than just tossing it all onto the internet as soon as I’ve thrown some food together.

But the truth is, this was always meant to be a personal challenge of making one pie a week for one year. My grandmother never intended it to be a blogging project. She wouldn’t even have known what a blog was.

I only have eight more pies to make. Eight! That seems crazy to me, this year has flown by so quickly. I’m not sure how I will tell you about the last eight pies. But I don’t want to leave you hanging on the past 15 either, so I’m going to give you a little round-up here. This is the kind of thing that would probably be better suited to Tumblr, but oh well.

Apple Pie: a classic pie, beloved by many. I don’t like apple pie at all, I don’t get it, I don’t like it even a little bit, even when it’s made well.

IMG_1984

Pumpkin Pie Part Two (Canned Pumpkin): Because I can’t get enough of pumpkin pie, I made another one post-Thanksgiving, this time with canned pumpkin. In doing this I solidified my opinion that it’s never as good with canned pumpkin – it’s too smooth, no texture, too much like baby food.

IMG_2086

Chocolate Pumpkin Pie: Yet another pumpkin pie, but this time with melted dark chocolate swirled into the pumpkin filling. It was crazy – it tasted like a autumn spiced chocolate cheesecake. Too rich for my blood, but definitely delicious.

IMG_2120

Curry Pot Pie: I fell deep, so deeply, in love with this pie. I’ve made it again. Essentially just curry powder added to a standard veggie pot pie filling, and it was incredible. I’m waiting for a chance to make this with chicken – who wants to have me over? And yes, I spelled “pot pie” with pastry. What’s it to you?

IMG_2168

Potato Leek Galette: This pie was whatever. I took inspiration from potato leek soup and from what was in my fridge (i.e. potatoes and leeks) and added some shredded good gruyere. It was very tasty, but we ate it as a main course and I think it would really shine as a side dish at brunch next to some eggs. Also: rainbow potatoes!

IMG_2197

Blood Orange Pie: I started thinking about lemon meringue pie, and how I wondered if you could do a grapefruit meringue (why not?). Citrus season had just begun and I had been getting these really great blood oranges from the U.S. but then due to both laziness and curiosity I ended up making a different kind of citrus pie. One where you just cut off all the membranes from the oranges, arrange them on your pastry, sprinkle with a small amount of sugar, and bake. It was kind of like marmalade pie, in a great way. I loved it.

IMG_2236

Swiss Chard and Feta Galette: This was kind of like spanakopita, but made with swiss chard rather than spinach. I often find spinach/feta pastries too rich, but for some reason this wasn’t. It was really good, and definitely one of my absolute favourite pies that I’ve made.

IMG_2286

Egg Nog Pie: This pie was weird. Since custard pie is a thing, and egg nog is basically custard, I thought why not make a Christmas-y egg nog pie? Basically a custard pie but with some nutmeg, a little bit of bourbon or dark rum in the filling? It was okay, kind of weird. It took forever to bake, and I learned why you should be blind baking crusts when you have such a liquidy filling (they buckle and look ugly plus will be even more soggy bottomed than normal). I wasn’t really into it, but it was an experiment! Also, because the baking was frustrating, I forgot to take a photo of the finished pie.

IMG_2312

Mushroom, Eggplant, and Ricotta Galette: I made this pie for a lunch hangout with my girl Jocelyn (you should really click that, she takes beautiful photos). Roasted Eggplant, sautéed mushrooms, and a smear of ricotta. I’m really into eggplant. This pie was great.

IMG_2333

Kale and Sweet Potato Pie: This was kind of a “use up the stuff in the fridge before going away” pie. Also a “you’re supposed to eat one dark green and one orange vegetable a day” pie. It was sort of like a quiche, because I beefed up the filling with eggs. Mashed sweet potato with kale in an eggy filling that was mildly curry-spiced. It was weird, but not bad.

IMG_2371

Vegetarian Tourtière: Vegetarian tourtière?! That doesn’t even make sense! But it did, and it was great. The filling was roasted chestnuts and mushrooms, with all the other great seasonings of a traditional québecois meat pie. I had this on Christmas day (I know, I know, Christmas Eve is the true tradition) and it was awesome.

IMG_2438

Classic Tourtière: Oh, don’t worry. We made a meat tourtière too. From my French-Canadian Uncle Phil’s faded, tattered, hand-written recipe. It was awesome too.

IMG_2439

Veggie and Meat Tourtière together at last.

Veggie and Meat Tourtière together at last.

Curry Pot Pie: Again, for a good friend’s birthday dinner. I’ll spare you the photos.

Gluten-Free Kale, Roasted Red Pepper, and Feta Pie: I tried to make a gluten-free pie! A friend who is GF was coming over and I was all like “challenge: accepted!”. I was feeling a little hot-shotty, actually. Gluten free pie is hard! Gluten is really stretchy, and GF pastry has like, zero elasticity. It came together and rolled out fine, but then I couldn’t get it off the counter. I ended up packing it back up into a ball, and then rolling it out on the parchment that I baked it on. This was a galette, so it worked, but I’m not sure how it would work for a regular pie. I’m enough of a perfectionist that I’ll try my hand at this again. Apparently I’m a fool who forgot to take photos of this pie. D’oh!

Broccoli and Cheddar Quiche: A Classic. For Sunday brunch, and I added in some parmesan as well, and the whole thing was great.

Broccoli Quiche, in process.

Broccoli Quiche, in process.

Well friends, that’s it. Those are the pies I’ve been making and eating for the past several months. Like I said, I have only eight more pies to make until I’m done this whole pie-a-week-for-a-year thing. Thanks for reading!

Advertisements

One thought on “All The Pie.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s