{"id":970,"date":"2016-01-10T08:01:06","date_gmt":"2016-01-10T13:01:06","guid":{"rendered":"http:\/\/sites.williams.edu\/lifeofpie13\/?p=970"},"modified":"2016-01-23T12:00:37","modified_gmt":"2016-01-23T17:00:37","slug":"970","status":"publish","type":"post","link":"https:\/\/sites.williams.edu\/lifeofpie13\/sweet-pies\/970\/","title":{"rendered":"An abundance of sugar"},"content":{"rendered":"

This week, we made sweet pies.<\/span><\/p>\n

After settling ourselves into pairs, we set off to make pastry, filling, and a plan for the next three days.<\/span><\/p>\n

I worked with Katie and we decided that, with pies, three is better than two. Our intention was to make a chocolate raspberry pie, a pear cranberry pie, and some apple hand pies. The two full-sized pies were to have all butter crust, and the hand pies were to have a butter-shortening mix.<\/span><\/p>\n

We selected no specific recipes, and instead opted to work off of taste alone.<\/span><\/p>\n

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Raspberry Chocolate Filling<\/p><\/div>\n

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Pear Cranberry Filling<\/p><\/div>\n

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Katie made the butter-shortening crust, and I made the all-butter crust, so I\u2019m just going to be listing the ingredient list for that pastry.<\/span><\/p>\n

 <\/p>\n

All-Butter Pie Crust<\/strong><\/p>\n

2 \u00bc cups flour<\/span><\/p>\n

5 tbsp sugar<\/span><\/p>\n

1 tsp salt<\/span><\/p>\n

2 sticks butter, cold and cubed<\/span><\/p>\n

ice water<\/span><\/p>\n

 <\/p>\n

I prefer an all-butter crust because a) I think it tastes better, and b) shortening freaks me out. It’s nothing more than that.<\/span><\/p>\n

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Full-sized pies, pre-bake<\/p><\/div>\n

The pie baking took, in total, around 3 \u00bd hours (plus the time spent making pastry two days before), and I think that for the first week, everything turned out pretty well. My only qualms with our pies had to do with some slightly over-browned crust, and a lack of suitable ice cream.<\/span><\/p>\n

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Golden Apple Hand Pies<\/p><\/div>\n

The crust issue can be solved by adding silicone crust covers earlier in the baking process, and the ice cream issue was presumably just a fluke. I\u2019ve never seen ice cream behave quite like that before, but as I prefer my ice cream to be neither icy, nor liquid, I think perhaps I will choose another brand in the future.<\/span><\/p>\n

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Pear Cranberry<\/p><\/div>\n

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All of the recipes are listed at the bottom of this post, but for now, I’m going to take a short jump to talk about tasting.<\/span><\/p>\n

I’ve never been asked to try 14 pies before.<\/span><\/p>\n

I will be totally honest: going into this, I thought it would be a breeze. I now question my lack of foresight, as fourteen pies – even if all quite well-made and delicious, and totally, 100% overwhelming.<\/p>\n

I left with a very full stomach, an ache in my head, and a new understanding of the weeks to come.<\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\"image<\/a><\/span><\/p>\n

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Chocolate-Raspberry Pie<\/strong><\/p>\n

Ingredients:<\/span><\/p>\n

1 12-oz bag dark chocolate chips<\/span><\/p>\n

2 12-oz bags of frozen raspberries, thawed<\/span><\/p>\n

1 pear<\/span><\/p>\n

\u00be tsp almond extract<\/span><\/p>\n

1 \u00bd tsp vanilla extract<\/span><\/p>\n

\u2153 lemon, juiced<\/span><\/p>\n

\u00bc cup cornstarch<\/span><\/p>\n

5 tbsp white sugar<\/span><\/p>\n

1 egg, beaten<\/span><\/p>\n

1 double pie crust<\/span><\/p>\n

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Instructions:<\/span><\/p>\n

Preheat oven to 425\u00b0F<\/span><\/p>\n

Strain excess liquid from raspberries, and prepare pear by peeling and finely chopping the fruit.<\/span><\/p>\n

Mix fruits, chocolate, extracts, lemon juice, cornstarch and sugar in a large bowl. Stir and allow to marinate.<\/span><\/p>\n

Roll out one pie crust, and place into a buttered pie plate. Allow to cool in the fridge.<\/span><\/p>\n

Roll out the second crust into a rectangle and slice for a lattice.<\/span><\/p>\n

Remove the bottom crust from the fridge, fill with filling, and form lattice on top of filling. Arrange crust as desired, and brush pie with egg wash.<\/span><\/p>\n

Bake at 425\u00b0F for 20 minutes and then lower oven temperature to 350\u00b0F for around 50 minutes, or until pie is golden brown on all sides.<\/span><\/p>\n

 <\/p>\n

Pear-Cranberry Pie<\/strong><\/p>\n

Ingredients:<\/span><\/p>\n

1 orange<\/span><\/p>\n

1 8-oz bag of cranberries<\/span><\/p>\n

4 pears<\/span><\/p>\n

\u00bd tsp ground ginger<\/span><\/p>\n

3 tbsp bourbon<\/span><\/p>\n

6 tbsp cornstarch<\/span><\/p>\n

6 tbsp white sugar<\/span><\/p>\n

1 egg, beaten<\/span><\/p>\n

1 double pie crust<\/span><\/p>\n

 <\/p>\n

Instructions:<\/span><\/p>\n

Preheat oven to 425\u00b0F<\/span><\/p>\n

Zest and juice the orange, setting aside all of the zest and \u2153 of the juice in a large bowl. The rest can be discarded.<\/span><\/p>\n

Peel, thinly slice and then halve those slices for each of the pears.<\/span><\/p>\n

Add fruits, spices, bourbon, cornstarch and sugar to the juice and zest. Stir and allow to marinate.<\/span><\/p>\n

Roll out one pie crust, and place into a buttered pie plate. Allow to cool in the fridge.<\/span><\/p>\n

Roll out the second crust into a rectangle and slice for a lattice.<\/span><\/p>\n

Remove the bottom crust from the fridge, fill with filling, and form lattice on top of filling. Arrange crust as desired, and brush pie with egg wash.<\/span><\/p>\n

Bake at 425\u00b0F for 20 minutes and then lower oven temperature to 350\u00b0F for around 50 minutes, or until pie is golden brown on all sides.<\/span><\/p>\n

 <\/p>\n

Apple Hand Pies<\/strong><\/p>\n

Ingredients:<\/span><\/p>\n

4 apples<\/span><\/p>\n

2 tsp ground cinnamon<\/span><\/p>\n

\u00be tsp ground ginger<\/span><\/p>\n

\u00be tsp allspice<\/span><\/p>\n

\u00bd lemon, juiced<\/span><\/p>\n

3 tbsp cornstarch<\/span><\/p>\n

5 tbsp white sugar<\/span><\/p>\n

1 egg, beaten<\/span><\/p>\n

1 double pie crust<\/span><\/p>\n

 <\/p>\n

Instructions:<\/span><\/p>\n

Preheat oven to 400\u00b0F<\/span><\/p>\n

Peel and thinly slice the apples, then cutting the slices into thirds.<\/span><\/p>\n

Mix fruit, spices, juice, cornstarch, and sugar in a medium bowl and allow to marinate.<\/span><\/p>\n

Roll out your pie crust into a large rectangle. Slice into desired number of smaller rectangles (10 works well).<\/span><\/p>\n

Putting filling on half of each rectangle, leaving a 1 centimeter border around the entire edge (and leaving half of the rectangle empty).<\/span><\/p>\n

Fold the empty half over the full half, and use water, or some of your beaten edge to hold the two edges together.<\/span><\/p>\n

Crimp, fold, or fork your edges so that no juices will leak out during the cooking process.<\/span><\/p>\n

Place hand pies on a parchment lined baking pan and brush with egg wash. Bake for around 30 minutes, or until golden brown.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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