Friends, I’ve spent the past six months working on my pie game and I’m happy to report, I’ve made significant progress. You may recall I kick-started Project Pie Crust in May with this Strawberry Peach Polka Dot Pie.
I loved the strawberry balsamic syrup that bubbled-up over the lattice.
Next I made this Blueberry & Blonde Chocolate Crostata for the 4th of July. The caramelized white chocolate was as good as it sounds.
I made this Chocolate Tart to accompany our backyard paella party. I’ve since made the same tart three times. Everyone loves it. I made it most recently with a pinch of cinnamon for a family Fauxgiving celebration. When I asked Michael what he liked about the tart, he replied thoughtfully, “Not too much crust. Custard is rich and sweet, but not too much of either. At room temp, it has a really nice texture. The crust is snappy and doesn’t fall apart like an asshole.” Direct quote, by the way. (Note: I have been using this pie crust recipe with the chocolate tart, not the Tyler Florence version found on the Food Network site; I have only been using his recipe for the filling).
In August I made a Blueberry and Nectarine Pie from the Blackbird book, which earned an inspired pie-dance performance from my niece Ryleigh.
Last but not least, in October I baked this rustic Flower Power Apple Pie. I used a combination of apples including Granny Smith, Honey Crisp, Mutsu and a Blue Permain heirloom variety.
Consider decorating your favorite pie with fresh flowers and wow your Thanksgiving guests!
Flower Power Apple Pie
Adapted from Style Me Pretty Living
1 batch of your favorite double-crust) pie dough (I have been using this recipe for all of my pies)
4-5 cups thinly sliced apples (peeled & cored)
3/4 cups sugar
2 tbsp cinnamon
Prepare dough for one double-crust pie. Allow to chill in the refrigerator for at least an hour.
Roll the bottom crust to fit a 9-inch pan and cut the top crust as a lattice, approximately 1-inch in width or as desired. Chill the rolled crust while you prepare the apple filling.
Combine sugar and cinnamon in small bowl.
Layer apples tightly in bottom pie crust. Sprinkle sugar mixture over each layer. (I had a small jar of my favorite goat’s milk caramel on hand, so I drizzled a couple tablespoons of this over the fruit before incorporating the final layer.)
Top with a few small pieces of butter.
Brush edge of bottom crust with egg wash and top with second pie crust. Brush surface with egg wash before baking at 375 degrees for 40-45 minutes!
Decorate with your favorite flowers (I used roses and dried lavender).