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Day #7: Pie!
Feb. 8th, 2010 07:46 pmIt seemed fitting to end my first week with food. And when I saw these Mini pies last week I knew that I was going to eventually make them.
But I'll tell you, when I got home from work I was anything but excited about this. Oh, I was excited when I got the ingredients last night and I was excited this morning. But when I got home from work I was tired and cold and my feet hurt and I wanted nothing more than to curl up with my computer and veg (while killing monsters in Castle Age).
Still, I had stuff to do. So I put a load of dishes in the dishwasher, put the rice on to soak, and pulled the pie crust out of the freezer to defrost while I made dinner (leftover barley with pinto beans and YUM, it was good). By the time the dishes had finished and I put the rice in the cooker I was feeling more up to tackling this.
There would be photographic evidence, but I've got a small problem. I always know where either my camera or my camera cord is. Never both at the same time. (I'm tempted to make one of my weekend "new things" tearing apart my house to find the cord so I can say I know where they both are at once.) So you are saved from my awful photography and explanations that my glass top stove is my "counter" because I have no counter space.
I don't think I've ever made pie before. I've baked cakes (lots of cakes, though there are some kinds I haven't made and I can't wait for those days), but no pie. So, I went with the easy, store-bought so I don't screw it up route. If I did this differently in the future, I'd give making my own pie crust a wack. And I'd try making my own filling. Quick note: the apple pie filling I used was made with apple slices. You'll want to cut them (I did so with the edge of my spoon as I scooped) before putting them in the jars.
Mini Pies, my way
1 package pre-made deep dish pie crusts (2 crusts per package)
1 can apple pie filling
6 half-pint canning jars
I started by cutting the pie tops from the pre-made crust using the canning jar rims. You can get three tops from the bottom of the pie crust. Then pull the crust out and smoosh (yes, that's a technical term) it into the three jars, making sure you coat the glass. Fill with the filling. I found it easier to make the venting cut after the top was on, so smoosh the top on, doing your best to get the dough to meet all the way around. Cut the vent. I attempted my grandmother's head of wheat cut. It didn't work. X's work just fine.
Cook frozen pies for about 60 minutes. Five of mine went into the freezer, the other went directly into the oven and cooked for around 40 minutes. Make sure you give it plenty of time to cool before you eat it. Nom away.
There will be a small amount of filling left in the can. I suggest vanilla ice cream to go with it.
I understand that these make great gifts. I'm not certain I'm a good enough person to be able to part with them.
But I'll tell you, when I got home from work I was anything but excited about this. Oh, I was excited when I got the ingredients last night and I was excited this morning. But when I got home from work I was tired and cold and my feet hurt and I wanted nothing more than to curl up with my computer and veg (while killing monsters in Castle Age).
Still, I had stuff to do. So I put a load of dishes in the dishwasher, put the rice on to soak, and pulled the pie crust out of the freezer to defrost while I made dinner (leftover barley with pinto beans and YUM, it was good). By the time the dishes had finished and I put the rice in the cooker I was feeling more up to tackling this.
There would be photographic evidence, but I've got a small problem. I always know where either my camera or my camera cord is. Never both at the same time. (I'm tempted to make one of my weekend "new things" tearing apart my house to find the cord so I can say I know where they both are at once.) So you are saved from my awful photography and explanations that my glass top stove is my "counter" because I have no counter space.
I don't think I've ever made pie before. I've baked cakes (lots of cakes, though there are some kinds I haven't made and I can't wait for those days), but no pie. So, I went with the easy, store-bought so I don't screw it up route. If I did this differently in the future, I'd give making my own pie crust a wack. And I'd try making my own filling. Quick note: the apple pie filling I used was made with apple slices. You'll want to cut them (I did so with the edge of my spoon as I scooped) before putting them in the jars.
Mini Pies, my way
1 package pre-made deep dish pie crusts (2 crusts per package)
1 can apple pie filling
6 half-pint canning jars
I started by cutting the pie tops from the pre-made crust using the canning jar rims. You can get three tops from the bottom of the pie crust. Then pull the crust out and smoosh (yes, that's a technical term) it into the three jars, making sure you coat the glass. Fill with the filling. I found it easier to make the venting cut after the top was on, so smoosh the top on, doing your best to get the dough to meet all the way around. Cut the vent. I attempted my grandmother's head of wheat cut. It didn't work. X's work just fine.
Cook frozen pies for about 60 minutes. Five of mine went into the freezer, the other went directly into the oven and cooked for around 40 minutes. Make sure you give it plenty of time to cool before you eat it. Nom away.
There will be a small amount of filling left in the can. I suggest vanilla ice cream to go with it.
I understand that these make great gifts. I'm not certain I'm a good enough person to be able to part with them.
