Of course this is about all I got done but three pies is nothing to sniff about. Or rather, yes, please do sniff, absorb the aroma through your skin. The apartment smelled fantastic all week. Pie in the oven is such a magical thing, plus it's like a heater and aromatherapy simultaneously. Fan-freakin-tastic I tell you.
What is the reason for making this much pie in a short span of time (a span of time in which my roommate was out of town on business no less and so I was forced to consume mass quantities of pie solo and without any assistance)you might ask? To perfect my pie crust gluten free style. And why the rush? Well I will reveal that later. Soon hopefully if I finish the project on schedule but lets just say (hint hint) it better be done by the end of the year or it won't really make sense.
First up we have an apple zest pie (forgive the terrible picture, it was photographed late at night and by the time the sun came up not once remained of it's once noble if somewhat higgilty pigglty lattice crusted self but some un-photogenic crumbs. So I am glad I took a photo at night. A lovely taste to the crust, sweet and a definite nutty undertone from the almond meal mixed in. But very dry and flaky. Perhaps too much dry ingredients and not enough butter? The filling was apples from my parents trees with orange zest and juice. The crust did not hold together well enough to weave into a very appealing lattice so I finally threw in the towel and started slapping strips of rolled out dough willy nilly just so I could finish and get it in the oven. Despite it's faults, a lovely pie and a good start.
Now for pie number two, the Cajun sweet potato. The crust held together much better due to an addition of two more tablespoons of butter, though I did decrease the sweetening in the crust itself this time and while that went well with this super sweet filling, it may not be so good for the everyday fruit pie. Also I must remember to cover the edges as rice flour has a tendency to burn very easily and a singed crust is so disappointing. As for the filling. Magical. Sure it's pretty much pumpkin pie but with sweet potato instead. But as sweet potato's are my favorite vegetable to consume in mass quantities all through the fall and winter, there isn't much better than discovering another way to prepare them. And when that way involves cream and butter and nutmeg? I am on board all the way.
And finally pie number three (I feel like I am hosting a dating show for bakers here, this is so odd). The crust was superb, light and so buttery (perhaps because I added even more butter? perhaps because I cut the butter in right after I pulled it out of the freezer having heard a rumor that the colder the butter the better the crust? who knows)and just the right hint of sweetness. I also hit upon both a new combination for the filling (pear and raspberry which was a great sweet and tart dichotomy) and a very pretty way to do a decorative and festive fall top crust with out being forced to battle with delicate lattice strips....leaves! Turned out very pretty (I remembered to cover the pie with foil for the first half of it's baking time to avoid a charred top) and tasted divine despite the fact it was impossible to sneak bites of owing to the way the juices stained your face. Dead giveaway, but also the hands down winner. Now hopefully I can read my own handwriting so that I can recreate this pie on the spot without all this mad having-to-bake-three-pies-in-one-week-to-get-it-right stuff. So tiring. If it weren't impossible I would say I was feeling sick of pie, but that's not something the universe allows. After all, the varieties are endless, and it is butter-tastic. So what's there to get sick of?