When I decide to bake pies it always goes something like this:
Oh, we have a pumpkin left. I think I'll make a pie.
Hmm. Will one pie be enough? Better make two.
Dear me...just to be safe, I should make two recipes of dough.
oops......now instead of simply whipping up a couple of pies, I now have 5 crusts to fill.
Yes, that is exactly how it went one afternoon this week. I always overestimate, so ended up with many piepans, and without an exact idea of what to put in them. I only had enough pumpkin puree for two pies, so I finally decided to do one mock mincemeat (that was easy, as I had some mincemeat all ready that we had canned a couple of years ago...) and then (my favorite) custard pies. Yum!
There is just something so fun about pie-making. I love to make them as pretty as possible, and experiment with decorating the tops in various ways. (And you must wear a checkered apron. That makes everything better.:)
Mock Mincemeat Pie
1 1/2 c. raisins
4 Granny Smith apples, peeled cored and sliced
1 Tb. orange zest
1/3 c. orange juice
1/2 c. apple cider
3/4 c. white sugar
1/2 t. cinnamon
1/2 t. cloves
2 soda crackers, finely crushed
Preheat oven to 425. Stir the raisins, apples, orange zest, orange juice, and apple cider together in a pan. Simmer over medium heat, stirring occasionally, until apples are very soft, about 20 minutes. Stir in the sugar, spices, and crackers until well blended. Refrigerate until ready to use, or pour into pie crust. Bake for 15 minutes in preheated oven, then reduce oven temp to 350 and bake until top is golden brown, about 30 minutes more.
For mincemeat, I think you are really supposed to do a complete top crust, but...
I love using mini cookie cutters for pie tops!
The other day I made a blackberry pie and used a star shaped cookie cutter for the top - it looked quite patriotic and pretty.
This particular leaf shaped cutter came from the cute Fall Leaves set.
It was a nice treat for the boys when they came home from work to see all the pretty pies just waiting for supper to be over! (but they didn't last long....)
What is your favorite type of pie? Any pie-making secrets you'd like to share?