Before embarking on what I've dubbed The Great Summer Pie Experiment, I'd only ever made two kinds of pie - Apple & Pumpkin. I'm not exactly what you'd call a master pie baker, but I enjoy cooking, baking, and experimenting in the kitchen, so I figured it would be fun to give it a shot.
I started making pies for my husband on our annual 2nd Thanksgiving tradition (he works most holidays & misses out on the big feast with family, so I started throwing a second feast with friends the week after). He LOVES pie... probably stems from growing up with his mom & grandmother both lactose intolerant and thinking he was until around age 10. He's never really been huge on cakes for birthdays (besides carrot cake), but he loves him some pie... especially his Grandma Rosa's apple pie. That's where my pie adventure first started - apple pie.
I took a recipe inspired by Rosa and combined it with my mom's recipe. It's a combo of tart Granny Smith apples & semi-sweet apples (Gala, Fuji, Honeycrisp, Pink Lady, etc), with a TON of spices. Lots of cinnamon with cloves, ginger, nutmeg, white & brown sugar and more. I'll go into more detail about the apple & pumpkin pies in separate posts, probably when I make them again and there are pictures.
I haven't started experimenting with making my own crust yet, just working on the fillings, so I've been using the store bought roll-out crust - either generic store brand or Betty Crocker. I think they're pretty dang good for the work & prep time saved. I will definitely start experimenting with my own crusts this summer... more on that to come.
Not sure exactly what the plan for this whole blog thing is other than just trying out new combinations, probably starting with fruit pies and then venturing into other stuff. We'll see what happens, and maybe you'll be honored with some guest contributions from others.
Here goes nothing...
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