Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts

Wednesday, May 21, 2014

Banana Pudding Cookies

I know I've mentioned her before but my awesome friend Megan is an amazing cook. She found this recipe and tweaked it to perfection! We made these recently and wow they are amazing!

Megan's Banana Pudding Cookies

1 c. butter--softened to room temperature (STAY AWAY from the microwave!)
3/4 c. sugar
3/4 c. brown sugar
2 large eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 c. flour
1 (3.4 oz) package of dry Instant Banana Pudding mix
1 1/2 c. white chocolate chips
5 graham crackers--broken into small pieces, NOT crushed OR use Vanilla wafers broken into pieces

Cream together butter and sugars using the paddle attachment on your mixer. Add eggs and vanilla, and beat until fluffy again. In a separate bowl, combine salt, soda, flour, and pudding mix, then add slowly to wet ingredients (do not over mix). I toss the chocolate chips and graham crackers in just after I finish dumping the flour mix in, then, viola, cookie dough.

I use my cookie scoop to put cookies on a baking sheet. Bake at 375 for 8-9 minutes, until they are barely turning golden brown around the edges. DO NOT over bake.



Go try them out!

Monday, February 24, 2014

Peanut butter chocolate chip cookies--gluten-free, dairy-free & egg-free!

My poor husband has been off gluten, dairy and eggs for six weeks as we try to pin down a mild mystery allergy. This means he doesn't get to enjoy things like bread or butter or ice cream. We've found a few alternatives--dairy-free butter flavoring for popcorn, and coconut milk ice cream (no bread yet, though--everything gluten-free seems to have eggs or dairy :\ ). But one bright spot?



These babies.

I came across this recipe on Pinterest the week my husband was starting his diet. The recipe was already gluten- and dairy-free, so all I had to do was find a replacement for that one pesky egg. The comments on the original post supplied a suggestion: a flax egg.

I had flax seeds and flax seed meal on hand from other baking experiments, and because I make a moisturizing hair gel from flax seeds in the winter. I searched out how to make a flax egg, but as usual, I did my own Wayward thing in the end.  

Peanut butter chocolate chip cookies!
Gluten free, dairy free & egg free

  • 1 Tbsp flax seed meal (you can grind flax seed in a clean coffee grinder, or we use Bob's Red Mill Organic)
  • 3 Tbsp water
  • 1 c peanut butter (I've only tried this with commercial smooth peanut butter)
  • 1 c packed brown sugar
  • 1/2 Tbsp vanilla extract (you can use twice as much, really, but if you're planning to eat the dough raw, the alcohol leaves a stronger flavor. You might omit it entirely.)
  • 1 tsp baking soda
  • 1 c dairy-free chocolate chips*

1. Make the flax egg: pour flax seed meal into a small bowl. Add water. Stir until combined.
Now you have three options:
  • My flax seed meal package says to let it sit two minutes, but that's probably not going to give you an egg-like result
  • I found these instructions telling you to refrigerate the egg for 15 minutes. That didn't give me an egg-like result, and then I read that it could take up to an hour. (The dough was supposed to chill 2 more hours and we wanted cookies NOW.)
  • At this point, I fell back on my flax seed gel experience (and a comment on the above post) and made a new flax egg and microwaved it. I cooked it for 30 seconds, stirred well, and cooked for 30 more seconds. Stir it well to cool it off before adding to the recipe. (Room temperature or slightly warmer is okay.)
 Your goal is to make a gel with the flax seed meal about the consistency of egg whites. There will be little bits of flax seed in it, and they're about as noticeable as the bits of wheat in a graham cracker: not very.

2. Once your flax egg is ready, in a medium mixing bowl, combine the peanut butter, brown sugar, flax egg, and vanilla. The original recipe says to mix these until thoroughly combined, five minutes. I've made them three times and it hasn't taken nearly that long (and there's a caution to overmixing: the oils might separate out. Yuck.). If you're using a mixer and you're cooking for someone with an actual gluten allergy, please use caution. You never know if flour (gluten) from previous recipes could be in the mechanism and end up in your dough. I got a new hand mixer for Christmas, and it's been our dedicated gluten-free mixer.

3. Add baking soda and mix.

4. Add chocolate chips and mix until just combined.

5. The original recipe mandates that you must chill the cookies for two hours before shaping into balls and baking, or they will spread. I don't know if it's the flax egg or the altitude, but compare our test cookies:
Chilled (left) and unchilled (right) dough

If anything, they could use a little more spreading!

However, if you want to chill your dough and don't want to wait 2 hours, this is the recipe I tested the chilling dough fast trick on.

Using a silicone baking mat (or parchment paper) on a cookie sheet, bake at 350 F for 8-10 minutes, or until just barely set. Cool on the pan until set. Enjoy!


*We've used two kinds of chocolate chips for these. Ghirardelli Chocolate Semi-Sweet Baking Chips are processed on dairy-shared equipment (but given the mildness of my husband's allergy, and the fact that he works in manufacturing and knows what kind of procedures they must do to clean the equipment, he decided he was okay with that). The other was Enjoy Life Semi-Sweet Chocolate Chips, which are free of gluten, dairy, soy, eggs, and half a dozen other things you shouldn't find in chocolate chips anyway. Store brand semi-sweet chips are sometimes dairy-free (or shared equipment) as well.

Monday, January 20, 2014

Kitchen tip: chill dough fast

Yesterday, I was making cookies that required chilling after shaping. I really didn't want to wait two hours to bake them (why do recipes tell you to preheat the oven, only to not bake for hours?).

Luckily, I remembered a quick tip to chill dough. After shaping into balls, seal them in a plastic zipper baggie, and put the baggie in an ice bath. Be careful to keep the zip top above the water level!

Water is a faster medium for temperature exchange than air, so the dough chills faster this way. This trick also works for chilling drinks and more.

10-15 minutes should be enough for dough balls. 20 minutes was almost too long for mine--they barely spread at all!

What's your favorite kitchen tip?

Friday, October 18, 2013

The problem with penuche

I have a problem with penuche, aside from its fairly ridiculous pronunciation (puhn-OO-chee).



You wouldn't think I'd have a problem with the stuff. My favorite type of candies are See's Bordeaux (milk chocolate, please), with have a brown sugar buttercream filling. You'd think brown sugar fudge would be pretty much perfection for me. Jump to recipe.


I mean, it's made with ingredients that I have on hand all the time: milk (or cream), white sugar, brown sugar, butter, vanilla.


You get to play chef with your candy thermometer that broke in the move instant read meat thermometer. Just look at the bubbling goodness!

And then just when it gets sticky (well, to the soft ball stage, 236 - 240 F), you pull it from the heat, throw in butter and vanilla and walk away.

When you get back, you beat it within an inch of its life.

Uh . . .yeah. Once it gets to this amazing phase, side note: that's a bad time to stop stirring and pick up the camera. It's done, but it's solidifying by the second.

No matter, as long as it's warm, you can still press it into the buttered pan:





Oh, did I say there was a problem with penuche? Oh yeah.
 So my problem with penuche is that I ate the whole thing.

Recipe
adapted from Better Homes and Gardens New Cook Book, 12th Ed.
Ingredients
  • 1 c granulated sugar
  • 1 c packed brown sugar
  • 2/3 c low fat milk (you can also use cream or half-and-half)
  • 2 Tbsp butter
  • 1 tsp vanilla (I used um . . . 1 "spill" vanilla. Whoops! Wayward!)
  • 1/2 c chopped pecans, walnuts or cashews (optional)
 1. Line a loaf pan with foil by shaping the foil on the outside of the pan first, then molding it to the interior. Butter the foil.

2. Butter the sides of a 2 quart saucepan. In the saucepan, add the sugars and milk. Cook and stir over medium heat until the mixture boils. Grab your instant read thermometer. Reduce heat, continuing to boil steadily but not hard, stirring frequently, until you reach the soft ball stage (236 - 240 F). You may have to adjust the heat to maintain the boil.

3. Remove from heat but leave the thermometer in. Add butter and vanilla. DO NOT STIR. Let sit until thermometer registers about 115. (Original recipe says 110, but this seemed to be just a little late to come back to the party, IMO.)

4. Remove thermometer. Beat mixture within an inch of its life, first to mix in the melted butter, then to incorporate air. (If using nuts, add them when the mixture begins to thicken.) When the mixture is lighter and loses its gloss, it's ready (original recipe says this takes about 10 minutes; seemed like less for me).

5. Spread penuche into prepared pan. Score. When firm and cooled, lift out of pan using the foil and cut into squares. Store tightly covered for up to 1 week . . . or, like me, eat it within a couple hours.

Makes 32 1"x1" squares.

Friday, May 10, 2013

Give the gift of pie!

Last year, my husband’s coworker gave out quart jars of homemade apple pie filling as her Christmas gift. I think that’s a fantastic idea. A one quart jar will fill an 8″ or 9″ pie for a fast, homemade dessert—but the possibilities go way beyond that. My favorite use was as a topping for pancakes. Just heat in a pan until thick, hot and bubbly and voila! Give the gift of pie!

It only takes one county extension class to have the importance of using a tested recipe in home canning. Seriously. They’re tested to make sure that the food quality is as good as it can be while still reaching the temperature to kill of the botulism that may be lurking in the middle of your jars. Botulism, in case you can’t tell, does NOT make a good neighbor gift.

Fortunately, other cooks, like the awesome people behind Our Best Bites, understand the importance of tested recipes. She used a recipe from the National Center for Home Food Preservation. And here it is:
Quantities of Ingredients Needed For
1 Quart7 Quarts
Blanched, sliced fresh apples3-1/2 cups6 quarts
Granulated sugar3/4 cup + 2 tbsp5-1/2 cups
Clear Jel®*1/4 cup1-1/2 cup
Cinnamon1/2 tsp1 tbsp
Cold Water1/2 cup2-1/2 cups
Apple juice3/4 cup5 cups
Bottled lemon juice2 tbsp3/4 cup
Nutmeg (optional)1/8 tsp1 tsp
Yellow food coloring (optional)1 drop7 drops

A note about ClearJel: it’s a modified cornstarch that stands up to heat, freezing and/or acid from fruit, unlike plain old cornstarch or other thickeners. The NCHFP says (emphasis mine):
Before assembling the other ingredients, including fresh fruits, to make the pie fillings in Extension canning recommendations, check to see if you will be able to get ClearJel®. There is no substitution for ClearJel® that can be made in these recipes. This means do not use other corn starch, flour, tapioca, or other thickener in our recipes. You also must use ClearJel® and not Instant ClearJel®, ClearJel A®, any other form of ClearJel®, or any other modified corn starch.

However, Sara at Our Best Bites contacted her local extension office and they said that Ultra Gel is the same product and it’s a bit easier to find than ClearJel. (But still—call ahead.)

And as with any home canning, double check the steps, especially the processing time for your altitude. If you don’t have a lovely water bath canner like the one above (and I don’t either), I’ve canned a few things without expensive equipment. I have to use pint jars and at least one site I looked at said to leave the processing time the same. Of course, this might affect the food quality, but I do believe in being safe rather than sorry.

Once your pie filling is done, tie it up with a bow and give the gift of pie!

What do you like to give your friends and neighbors?
Photos by Kurt and Sybilla

Thursday, May 9, 2013

Batching to perfect your pie recipes

With summer coming up, it's time to perfect that peach, apple or other favorite pie recipe. But how can you possibly try out all the variations you want to—and most importantly, get rid of all of those pies without gaining too much weight?

The answer is two-fold: mini-pies and batching. We’ve already talked about adapting a pie recipe to a miniature pie pan. You can go as small as muffin tins for your mini pies. I’m told a 9″ pie recipe will fill 12 regular muffin cups (but I think the sample size might be a bit too small to tell what tastes best to you). I used my 5″ mini pie plates to batch the chess, buttermilk chesstransparent and vinegar pies.

In this case, batching your pies means starting with a set base of the individual recipes’ common ingredients—such as your basic apple mixture—dividing that base into several dishes and mixing in the different ingredients.

I went about it an analytic way: I set up a spreadsheet and listed the ingredients and amounts for the four recipes I wanted to try out. Then I highlighted the ingredient amounts that were the same or nearly so. I took that amount and multiplied it by 3/4 to get the amount for four 5″ mini pies. That became my base (highlighted in yellow below).



After that, I added the extra columns between the recipes to multiply the non-common ingredients by 3/16, the adjustment for one individual pan.

In this case, the base was 1 cup + 2 Tbsp sugar, 2.25 eggs (or 2 eggs + 1 Tbsp beaten egg), and 3/4 tsp vanilla. Since eggs are roughly 1/4 cup in volume, I figured the total volume of my base was 1 1/2 cup + 3 Tbsp = 27 Tbsp. Dividing that up for four pies yields a little less than 7 Tbsp (8 Tbsp = 1/2 c).

Since this base isn’t complete, we don’t want to pour the plain base right into our prebaked pie crust! No, first we pour the individual mini pie amount of base into a bowl. Then for each pie we mix in the non-common ingredients. Then pour the pie into the crust and bake.

As you’re mixing, pouring, baking and tasting, it’s vital to keep your pies straight. For me, a dry erase marker was invaluable. I used my cooktop as an operations base and labeled each burner with a letter for the pie as I was mixing. Then I labeled the oven door and put the pies in the oven matching their labels. When they were done, they went back on their still-labeled burners.

I even photographed the pies with the letters visible so I could identify them later: I took a picture of the pie on the burner with the letter in the background, then sliced the pie (photo), took out a piece (photo) and sampled it (photo). If you’re good, you’ll take notes (I learned this eventually). And soon you’ll be able to narrow down your favorites and taste them head to head.

Batching pies is a little bit of work—and sometimes more than a little bit of math!—but to find the perfect pie, it’s a step you won’t want to skip!

Don’t forget to check out my mini-pie article for more tips!

Have you ever used batching to perfect a recipe?

Wednesday, May 8, 2013

Not so delightful S'mores Delight Pie

Two years ago, I embarked on a PieQuest. My PieQuest began with reading magazines. This recipe comes from Spirit magazine from Southwest Airlines but unfortunately, it didn’t quite turn out like it did in the picture.



S’mores Delight Pie is originally from Perfect Pies: The Best Sweet and Savory Recipes from America’s Pie-Baking Champion by Michele Stuart. Unfortunately, when I made it following the recipe instructions, it didn’t turn out even close to the intended result.

This pie is almost a s’more cream pie. The idea is a graham cracker crust coated with hot fudge sauce and filled with marshmallow-flavored-and-studded custard. On top, hot-fudge-dipped graham crackers, whipped cream/marshmallow cream and toasted mini marshmallows.

If that sounds like a lot of work—it is. The hot fudge sauce is made from scratch and requires 5 hours’ cooling. The custardy filling, which you can make while the hot fudge sauce cools, has to be refrigerated for an hour and a half before assembling the pie. And then you refrigerate for another 12 hours. And then you top it and broil it.

So basically this is an 18-hour pie. That might be worth it—once—if it turned out amazing. Or even turned out at all. It didn’t.

For starters, I don’t think the hot fudge sauce was supposed to actually be chilled before you poured it in the crust. The directions do say “pour” not “scrape out of the bottom of the bowl and spread,” as fully chilled hot fudge sauce requires.


Another problem with this recipe was in the “marshmallow vanilla cream.” How long do you think it would take just over six and a half cups of a cold liquid to heat to bubbling on medium heat in a medium saucepan, while whisking constantly? Here’s a hint: not four minutes.

However, the directions said, “Place saucepan over medium heat and cook, whisking constantly until the cream starts to bubble and thicken, about 4 minutes.” (And yes, my stove was already warm.) After 10 minutes of constant whisking, the milk had barely begun to froth. Was that what they meant by bubble?

I’ve made puddings before. I know what it means for something to bubble and thicken. This wasn’t it. And yet I’d diligently followed the directions, and I’d cooked it for two and a half times the recipe’s direction. Torn, I decided to pull the “marshmallow vanilla cream” from the stovetop. It was the wrong decision.

I cooled the filling with an ice bath and stuck it in the refrigerator for as much time as I had (another error: I only allotted an “insignificant” 14.5 hours to making this pie). Then I assembled the pie. Because the graham cracker crumb crust apparently isn’t enough graham, the hot fudge layer on the bottom of the cake is topped with graham crackers. Do you know what happens when you pour a not-thick-enough pie filling on top of graham crackers?

I’ll tell you: they float. I was too afraid to find out, but I worried that not only did the graham crackers float, but that they’d pulled up the hot fudge sauce and the graham cracker crust underneath. I closed my eyes, spread the hot fudge sauce on the top layer of graham crackers (again, chilled hot fudge sauce isn’t something you can dip a graham cracker in, at least not to coat it for a pie, so this looked pretty ugly already), and stuck it in the fridge to hope for the best.

The next day, I took a peek at the pie-fail I was hoping to bring to a potluck. I tilted it to one side—and decided to make cookies.

After nearly 24 hours in the refrigerator, I knew it was time to give up hope my s’more pie soup would magically turn into a cream pie. Unwilling to throw good food after bad, I decided to forgo the “fluff whipped cream” (another 30 minutes of effort and cream and marshmallow fluff) and just top with the mini marshmallows and broil.


It looks good here. I’m creative like that. Just take a look at this filling:


This is what we call a “Bake Fail.” I think “epic” is overused in Internet slang, but it might actually apply here. The only part of the pie that actually worked out was the store-bought crust. And you know what? That’s probably good, since the other recipe from this book featured in the magazine was a traditional pie crust: and it called for so much shortening that it crumbled at the slightest touch.

Could this pie work? Yes, if you have two days before you want to eat the pie, and you trust yourself more than the directions. But barring that, make this s’mores pie, which is faster (and tastier in my experience), or try this alternative: s'mores delight. Not only easier, but faster and foolproof. What’s not to love about this?


Monday, February 4, 2013

Liege-style caramel apple waffles

Years ago, I saw an episode of Rachael Ray's 30-minute meals where she made "Liége-style" waffles (pronounced lyehzh). Although they're named after the Belgian city and served all over the country, these are not to be confused with Belgian waffles!


Liége waffles have Belgian pearl sugar mixed the yeasted, buttery dough. The chunks of sugar melt and caramelize. Belgian pearl sugar being hard to come by on this side of the Atlantic, Rachael recommended using cube sugar that you've roughly crushed. I made these waffles a couple times, but cleaning up the iron afterwards was a pain!

Fast-forward seven years, and my family found a local food truck, Waffle Love. We finally got to try more authentic Liége waffles. And they were A. MAZE. ING.

So for Christmas, my husband got me a rotating waffle iron and two pounds of imported Belgian pearl sugar. And for his birthday, my son requested those special waffles, so my husband looked up a real recipe of the buttery, yeasted-dough goodness. We picked the Liége "sugar" waffles recipe from The Whipped Blog, which actually comes from this Liége waffle squidoo.

This is not a 30-minute meal.

After an hour, maybe more, the dough was finally ready. And it really is more of a dough than a batter, and like any good homemade waffle, it contains two sticks of melted butter. My dough was a little too wet to make 2" balls, so I scooped just over 1/4 cup into the iron. The new circular iron wasn't exactly a good fit: the quarter-circles weren't really big enough. But I could fit one waffle on each half (as opposed to one 4" waffle prepared on a square iron). But no matter!

Once they were finally cooking, I encountered a new problem: what to put on top. Although the pearl sugar is the only sweetener, Liége waffles are so sweet that you really don't need syrup. At our beloved waffle truck, they offer such amazing toppings as Nutella, fresh strawberries, fresh raspberries, fresh peaches, Biscoff spread, bananas and whipped cream.

We had none of that. This is really something we should've thought about before they came out of the iron. Or went in.

We quickly scanned our day-before-grocery-shopping kitchen and pantry and fridge. Finally, inspiration struck. I diced up an apple and sprinkled it with cinnamon & sugar, dug out some Reddi-Whip and caramel ice cream sauce (not as good as this caramel sauce!), and voila, as they'd say in Liége.


Caramel apple Liége waffles


I'm not sure what kind of waffle maker the testers used, but on mine, they did best for 3:30 at level 4.5 ish. At level 3, the sugar didn't melt enough and the waffle was kinda spongey.

And what's the verdict over the 30-minute version? These are so much better! However, I'm not sure the pearl sugar is worth the expense vs crushing your own sugar cubes.

But cleaning the iron? Still a pain.

Recipe (as I made it)
  • 1 (1/4 ounce) package yeast (2 1/4 tsp active dry yeast)
  • 1/3 cup lukewarm water (about 105 degF - too hot will kill the yeast)
  • 1 1/2 tablespoons granulated white sugar
  • 1/8 teaspoon salt
  • 2 cups flour
  • 3 eggs
  • 1 cup melted butter
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon (optional)
  • 1 cup Belgian pearl sugar*
Mix the yeast, water and sugar in a small bowl and let it develop or sit for 15 minutes.

Place the flour in a separate mixing bowl and make a well in the center of the flour (I used the smaller bowl on my stand mixer). Sprinkle with salt.

Pour the yeast mixture into the well and mix until blended on medium speed. It will be VERY dry--in fact, it's like pie crust dough before you add the water.

Add the eggs (one at a time), melted butter a bit at a time, and the vanilla and cinnamon. Be sure to mix well after each addition to the batter. Keep in mind the batter will be thick and VERY sticky.

Remove the bowl from the mixer and let the dough rest until it doubles in volume inside the bowl.

Gently fold in the pearl sugar and let the dough rest for 15 more minutes.

While the dough is resting, heat the waffle iron.

Drop about 1/4 cup of dough into the center of the waffle iron. Waffles will take 3 to 5 minutes to bake. Mine were best for about 3:30 minutes on level 4.5 (out of ten).

Recipe makes 8 - 10 waffles.

Monday, January 21, 2013

Vinegar Pie vs. Transparent Pie: smackdown!

As I hunted for a chess pie recipe to try, I found some interesting distinctions. Some believed vinegar was a key ingredient in chess pie, but others opined that vinegar automatically made a pie a vinegar pie. I can say that adding vinegar made a pie pretty delicious . . . okay, I don’t think the vinegar made that big a difference, but it was a little bit tastier that way.

Another pie I came across during my recipe hunt was a similar pie called transparent pie. The Kentucky area claims it, so you can sometimes find transparent pie and chess pie at the same event. The biggest difference is that transparent pie is thickened with flour rather than cornmeal. It’s also purported to be a short step away from a nut-less pecan pie—but no corn syrup here.

Like chess pie, both transparent pie and vinegar pie are basic egg-based sweet custard pies. When I made my chess pie and buttermilk pie, I also made this week’s transparent and vinegar pies. In fact, I batched them—and more about how to do that next week. For the pictures in this post, the pictures on the left-hand side are vinegar pies, and the ones on the right are transparent.

Vinegar Pie vs. Transparent Pie: Smackdown!

I found my transparent pie recipe on Boonie Foodie, and my “vinegar” pie recipe is Martha Stewart’s chess pie recipe. I modified both slightly: I lowered the amounts of egg and sugar in the transparent pie to match the other pies for better comparison, taking it from the equivalent of four eggs and two cups of sugar to three eggs and one and a half cups of sugar. I tripled the vinegar in the vinegar pie—but don’t worry, the flavor didn’t carry through to the final version.

Both pies (modified) use the same amount of sugar, eggs, vanilla and butter. The transparent pie also added the flour thickener and cream. Since the vinegar pie features neither corn meal or flour, this pie is thickened solely by eggs.

As with the chess and buttermilk pies, the top of these pies had a delicious sugar crunch like a very thin meringue, and the centers are simply sweet without tasting exactly like sugar. Obviously, without the corn meal, neither of these pies were at all gritty, but surprisingly, I didn’t find them noticeably smoother than the corn meal-based pies.

Personally, of these two, I preferred the vinegar pie. It had a beautiful golden color and the butter and sugar combined for a wonderful caramel flavor. The transparent pie was also good, in a straight-up sweet way.

The winner overall, from all four pies, was the buttermilk chess pie. The notes of buttercream in its filling just edged out the caramel flavors in the vinegar pie. But really, all of these are good pies!

Scores:
Vinegar Pie, Martha Stewart
Transparent Pie, Boonie Foodie
Taste:3.5 stars3 stars
Texture:3 stars2.5 stars
Easy to make:4 stars4 stars
Durability:5 stars—the crunchy meringue-like upper crust actually held up on the counter, instead of getting soft like a meringue does5 stars—same
Wow factor:2.75 stars2.5 stars

Recipes
These recipes have been adapted for 5″ pie pans.

Vinegar Pie
adapted from the Martha Stewart
  • 1/4 cup plus 1.5 tsp granulated white sugar
  • 2 1/4 Tbsp liquid egg product or beaten eggs (just over half an egg)
  • 1 tsp apple cider vinegar
  • 1/8 tsp vanilla (if you have a “pinch” measuring spoon, it’s actually 3 pinches)
  • 1 1/2 Tbsp melted butter
  • 1 unbaked 5″ pie crust
Transparent Pie
adapted from Boonie Foodie
  • 1/4 cup plus 1.5 tsp granulated white sugar
  • 2 1/4 Tbsp liquid egg product or beaten eggs (just over half an egg)
  • 1/8 tsp vanilla (if you have a “pinch” measuring spoon, it’s actually 3 pinches)
  • 1 1/2 Tbsp melted butter
  • 1 tsp flour
  • 2 1/2 Tbsp cream
  • 1 unbaked 5″ pie crust
Directions for both pies
Preheat oven to 350 F. Combine dry ingredients and wet ingredients in separate bowls, then add wet to dry. Pour into pie crust. Although most recipes will tell you to lower the temperature at about 20% of the total baking time, I left my oven on 350 and baked them for about 25 minutes. (The vinegar pie did take slightly longer.) Check your pies often—I considered them done once the top crust was fully set, and might crack but wouldn’t collapse if I tapped it.

What's your favorite kind of pie?
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