Pie experiments

[jethrien]

I'm experimenting to try to invent snickerdoodle pie. I took my mother's Tollhouse pie recipe and sort of crossed with Momofuku's Crack Pie recipe, then added cinnamon chips. Anyway, I decorated the rim of the snickerdoodle pie with little leaf cutouts so that you can tell snickerdoodle pie from Tollhouse pie. Well, the snickerdoodle pie seems to have decided that it is not a pie, it is a souffle. It has risen up out of its crust, like some kind of bloated mutant rubber monster, and eaten all my poor little leaves. Now it looms over its terrified Tollhouse cousin cooling on the next rack.

Comments

[firynze.livejournal.com]

Oh dear.

I find that pies that do that tend to settle down as they cool (after the joy of destroying Tokyo has worn off) but that will do your poor leaves no good!

[jethrien.livejournal.com]

Oh, it'll almost certainly settle. (Actually, if I checked now, I'd probably find that it settled.) And it will still taste good, I'm sure.

It's better than the year I forgot to poke holes in the bottom. I got a massive air bubble in the middle. When you cut the pie, you discovered that the bottom crust in the middle had risen as high as the sides of the pan, pushing all the filling into a donut shape. I was impressed my dough was a) elastic enough to stretch that much and b) sturdy enough to stay that way when cooked. Oops.

Ah well, exuberant pie.

[firynze.livejournal.com]

For last year's Piemas, I completely borked the crusts of BOTH pies. I docked them and everything, but I couldn't find my pie weights and didn't want to waste that many beans, so I figured "They'll be okay!"

Yeah, no. The crusts slumped and oozed and could NOT be filled. Das Boy had to take over crustmaking in an emergency.

Ahhh, exuberant pie.

[jethrien.livejournal.com]

Pennies. Pennies in tinfoil. It's what I always used before I got my pie weight chain.

[firynze.livejournal.com]

Oooh, never even thought of that. My pie weights were large hardware store washers.