Couldn't Ask For More: Proud of My Pie Maker

Friday, November 16, 2012

Proud of My Pie Maker

Three weeks ago our boys began attending a local church youth group. Two weeks ago, our middle son came home from group enthusiastically sharing about an upcoming Pie-off (bake-off). The event was a parents' open house and pie contest, a meet and greet and have some good eats type of gathering.

Our little brown-eyed boy was so excited! He began brainstorming the best pies to make. I promised to set aside a day to help him bake. AND, perhaps being a chip off the old block, he wanted to make not one, but two pies. I also think he calculated his odds of winning a category in the pie contest would be increased with more entries. Smart little dude!

We found about 8 recipes for him to choose from.

Snickers Bar Pie

Chocolate Glazed Chocolate Tart

Creamy Peanut Butter Pie

Mile-High Cranberry-Apple Pie

Cranberry-Ribbon Apple Pie

Apple Pudding Pie

Caramel Apple Pie

Deep Dish Dulce de Leche Apple Pie

He decided on a Deep Dish Dulce de Leche Apple Pie and a Snickers Bar Pie. I wish I could take credit for creating these tasty desserts, but we found both on Recipe Girl website. (If you'd like the recipe, just click on the pie name). One was fresh from the oven and the other chilled to perfection.

For the apple pie we searched for the best, crispest Braeburn and Granny Smith apples I could find. Fall deliciousness!

We used a basic crust recipe. Since I'm a butter girl and not a shortening girl, we go with ONLY butter. Some people like the results they get with shortening, but I choose to go with the REAL stuff.

Pastry for Double-Crust Pie

Stir together 2 cups flour and 1/2 teaspoon salt. Cut in 2/3 cup butter until pieces are the size of small peas. Using a total of 6-7 T cold water, sprinkle 1 T water at a time over the mixture. Gently toss with fork. Repeat until all dough is moistened. Divide dough in half. Form into 2 balls and chill for at least 15 minutes before rolling out.