I made more than 20 pies in about 40 weeks. I didn’t set a goal. I didn’t feel bad when I didn’t have time to bake or blog. I simply enjoyed baking and sharing these beauties, while messing up and learning.
In other decades of my life I have set goals–to train for a half marathon, to plan a new course, to lose weight, to finish a first draft of a novel. Routine and habits help me eat the elephant. But in every case, after days and weeks of making myself do the thing I used to enjoy, I’d hit a time when I just didn’t feel like doing the thing, but I’d kick myself into guilt for not doing it, and then feel bad about myself while I was doing it. In the end I always felt good that the thing got done, the elephant eaten, and all that jazz. There was just no need to make myself feel bad about something I was supposed to enjoy.
So, with this series of pies, I found my way to have a hobby that I love without feeling bad about the time it takes from my obligations. Sharing the pictures, the fun, the mistakes, the mess, and the taste of these pies from SUGAR BUTTER FLOUR was a highlight of my 2018 year. Here are my pies, and if you keep scrolling, I added a set of favorite pictures and bloopers.
When it can’t get any worse, you might as well smile and eat some pie.
I got a new cookbook yesterday as a gift from my daughter. It’s a bread cookbook, so someday soon stop by for a peek at Bread 1.0.
This is it. The absolute end of my pie blogging. (I think.)
Pie 20.0 is the first pie in my beloved SUGAR BUTTER FLOUR cookbook (so I made it last) and it’s called “Sweet Victory Pie.” I made this cherry delight because of its beautiful lattice crust and to bring to a party where the hostess said not to bring anything. When I’m the hostess and I say that to my guests, I mean it. Other hostesses say don’t bring anything but hope you’ll bring something. Turns out this hostess was in my club and she really didn’t need (or want) me to bring anything. (Remind me next year, ok? ‘Cause I’ll forget.)
The double crust dough was the normal recipe, made ahead and chilled in round disks. If I read ahead I would have seen a square disk would’ve been smarter. Next time.
The filling was just cherries and starch and sugar. I used frozen cherries because it’s December. They look kinda’ like meatballs, don’t they? I had a pot of meatballs and sauce going on the stove. Luckily, I didn’t mix them up. Unfortunately, I didn’t learn my lesson from Big Guy Strawberry Pie–I didn’t cook down the fruit and this one came out soupy, too. There’s only one slice left, so my pie eater has not become a connoisseur. Good thing.
I’d never made a lattice crust before. The directions had some laid-back comment about just cutting random widths, straight or curvy, just WTH… or be more precise, depending on your personality. Right. Just chilling in the kitchen. They suggested cutting 8 slices from a 10 inch square, and said the slices should be 1.5 inches wide. Apparently math is hard for laid-back folk: 10 divided by 1.5 will not produce 8 lattice pieces. I got out my tape measure and slide rule and pencil and paper, my pizza cutter and straight edge and log chart, and I measured my little engineer heart out.
I whipped the egg with water and brushed it on. Then I sprinkled on way too much of the expensive sugar. I’m just chill that way.
I baked Pie 20.0 for a very long time. She came out pretty–I did hold her sideways over the sink to drain out a flood of juice. (Another benefit of the open lattice, dear novice bakers. I threw myself on the sword for you again)–and tasted fantastic with coffee.