It's my first year making lemon meringue pie from scratch and, unfortunately, the first try at pre-baking the piecrust ended in a miniature disaster. Whilst in the oven, my piecrust slid down the side of the pie plate and formed into a pool of butter and flour and salt and sugar. We're on attempt number two with a different piecrust recipe and the use of a magical kitchen gadget otherwise known as pie-beads, which will hopefully prevent the shrinkage in the oven when the pie is going through the pre-bake phase of the process.
On a more happy note, the pumpkin pie looks fantastic. Thanks to our friends Sara and Josh, who introduced us to the joys of being farm sharecroppers, we signed up for community supported agriculture at Luscher Farms and recently picked up our first harvest of the season. Included in the bounty was, you guessed it, pumpkins! So, this morning I got up and after a quick call to my mom set to work preparing the pumpkin for the pumpkin pie.
No comments:
Post a Comment