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Y’all, consider this my official declaration of my love for pies. The problem has always been that I love pie so much, I get afraid of trying to make it! It’s easy to be a coward when nobody is noticing, but when an event comes around like You Want Pies With That you have to step and try. Making it about pies wasn’t enough, there had to be a theme and I’m a total sucker for a theme. This month it’s all about the movies, and challenging us to come up with a pie based on a movie of our choice.
The Movie : National Treasure
The Explanation : Cherry pie in honour of George Washington and the movie’s focus on American history, with dark chocolate chip swirled into the filling as the secret treasure.
It’s a very simple pie, the week of sneezing and coughing with the annual fall cold ain’t been encouraging for complicated food. Go ahead and chuckle, but I used Comstock Country Cherry Pie filling! There’s no shame in licking the can is there? The crust is home made, a new (to me that is) pie crust recipe from Betty Crocker’s original picture cook cook. To go with the pie, I took a few pics of my own favourite treasures that I own.
Every girl needs it…
A little extra treasure…
Lip gloss counts as a treasure!
This is one of my favourite pics, I love these close ups of the cherry filling bubbling through the crust.
The Crust :
2 cups flour
1 tsp. salt
2/3 c. shortening
Sift the flour and salt together, cut half of the shortening in to make a fine meal consistency and then the other half to make a lumpy consistency like large peas. Sprinkle with a few teaspoons of water at a time until the dough comes together in a ball when squeezed.
The Filling :
2 cans Comstock Country Cherry Pie Filling
3 handfulls Ghiradelli Bittersweet chocolate chips
Bake pie at 425 for 15 minutes. turn heat to 325 and bake for 30 minutes.Brush top with cream and sugar during the second baking time and sprinkle with sugar.
Roast chicken on Sundays is something that I love, it’s the perfect time for it. Grocery shopping is done on Friday, so the chicken is nice and fresh. The lawn guy we had before cut my herb garden down, but this Friday I grabbed a bunch of plants at the store and we have fresh herbs again!
The chicken is simple, a little diced garlic, rosemary, dill, and lemon juice sprinkled over the top, big slices of onions in the pan, and a little olive oil. Into the oven it goes, to do it’s thing at 350 F while I attempt something that I haven’t tried before. D said he loves lemon meringue pie, and not being one to turn the nose upwards at a lemony treat I decided to find a recipe and try it!
The chicken was happily baking, so the next step would be to grab some lemons and get the juice out of the charming fruits. Like the corkscrew, there was no lemon zester in the house either so a grater had to do. Poor little things, don;t they look like they’ve had a rough day? Oh, the lemonanity! Juice, sugar, and zest starting to boil on the stove, it was time to separate the eggs!
Juice, sugar, and zest starting to boil on the stove, it was time to separate the eggs! There’s something very graceful about separating eggs, it’s one of those little things that makes me feel accomplished for a moment. A reassuring bit of encouragement when doing something new was what I needed.
Hot juice and sugar into the eggs, and they didn’t cook! That was a really big worry, the technique isn’t a familiar one to me (y’all stop laughing, I’m new at some of this!) and it was nice to find out it wasn’t as difficult as I’d expected it to be. Aren’t these pink bowls D’s mom gave me for Christmas nice?
Whip until stiff peaks form, do those look like stiff peaks to you? The crust was a Pilsbury roll out, and to be blunt I don’t intend to try one of them again. It turned out bland and shrunk in a very off putting way. The idea was to have one less thing to worry about when trying a new pie, but the effort saved wasn’t worth the icky result.
It looks like a lemon meringue pie! Better yet, it tastes wonderful. The chicken was tender and juicy, and the pie set up nicely. The filling was only a little looser that was desirable, that’s only because it was getting later and we wanted to try some before going to snooze. It’s nice and firm now. The taste was perfect for our preferences, very sweet and tart from the zest. The meringue came out like… meringue, which surprised me as I’d never made it before. Light, fluffy, and not scorched at all!
D’s plate is the one with the dark meat, his preference. It works out perfectly, he isn’t fond of white and I’m not fond of dark. He’s being kind enough in these pictures to hold the plates while I’m taking pics. The nice pic of the pie was taken by D, isn’t he good at it?
Lemon Meringue Pie
Found on http://www.allrecipes.com