Pushing Daisies 2.2 and Baby's First Pie

[rubberbutton]

I wonder how long the PTB'll be able continue the Ned/Chuck dynamic. On the one hand I just adore them, but on the other, I have to admit I'll probably get tired of a static relationship.

Also, I would be waaaay more nervous hanging out with some who I WILL DIE IF I TOUCH. Of course, maybe it's just because I'm clumsy and always falling into things and people.
 

I love Pushing Daisies and I love eating pie. I really love eating pie while watching Pushing Daisies. So I made a pie and watched Pushing Daisies. And they say dreams don't come true. Here's the pie I made:

Bob Andy Pie

This recipe is from Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens. It's described as a sort of "spicy brown chess pie". I have no idea what a chess pie is and nobody knows why it's called Bob Andy Pie.

• 1 unbaked 9" pie shell
• 1 cup sugar
• 1 cup brown sugar
• 2 tablespoons flour
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3 eggs
• 2 cups milk
• 1 tbsp butter, melted
• 1 tsp vanilla

1. Pre-heat oven to 350F
2. In large mixing bowl, combine six ingredients after pie shell.
3. In another mixing bowl beat the eggs well and add the remaining ingredients
4. Blend the liquid mixture into the flour mixture, and then pour into the unbaked shell
5. Bake for 45 minutes

Note: The filing will still be shaky when you remove if from the oven. The pie puffs up, but levels off as it cools. Serve at room temperature.

There was more filling then the pie could safely hold, which I learned the hard way. Also, I totally forgot the vanilla, but I think it worked out okay. Unlike the time I left baking powder out of pancakes and inadvertently made crepes.

I'd planned on just using a store-bought crust, but purridot shamed me into making my own. I still wasn't up to doing the kind that require rolling pins and skills so I used this one, also from Quilt Country:

Pat-in-Pan Pie Crust

• 1 1/2 cups & 3 tbs flour
• 1 1/2 tsps sugar
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 3 tbsps cold milk

 

1. Place flour, sugar and salt in the pie pan and mix with your fingers until blended
2. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over mixture.
3. Mix with a fork until the flour mixture is completely moistened.
4. Pat the dough with you fingers, first up the sides of the plate, then across the bottom. Flute the edges
5. Shell is ready to be filled. If recipe requires a prebaked crust, preheat the oven to 425F. Prick surface of pastry with a fork and bake 15 min, checking often and pricking more if needed. [I don't often get to use the word pricking in this context. Heh.]

 

 

I don't know if it's supposed to look like that or not. The little blackened bits are from the over-spill I think. Oh well, it's pretty tasty. Very custard-y.

Comments

[rubberbutton.livejournal.com]

Oh, yum. Congratulations, and may the eating be good.

Oh it was! Very rich though -- a tall glass of milk really helped. :)

I'm glad to hear that there is a way to make pie crust without needing a rolling pin.

It was really easy and pretty good, too. Maybe not as flaky as the traditional roll-pin crusts, but that could have been my fault. Definitely a good substitute for the roll-pinless; it would be a tragedy to go without pie.

Interesting background on the chess pie. Pie names crack me up. Why is it that pies are inherently quirkier than any other dessert?