Grab those forks, it's time for pie!
To recap the rules of Pieathalon:
2) You receive a vintage recipe submitted by someone else
3) You make that recipe
4) You post about your experience
My contribution to Pieathalon was a Farm Boy family favorite, Osgood Pie. I was trying to play nice this year, so hopefully the recipient likes pies with nuts and raisins!
My pie to bake comes from battenburgbelle at Kitchen Confidence. The recipe, La Tarte au Petit Suisse, comes from French Country Cooking by Elizabeth David, originally published in 1951 and still in print as recently as 2013. After reading reviews online and trying this recipe, I am sorely tempted to buy a copy for myself. Because I need another cookbook!
|I like the cute cover illustration!|
Pie pastry is my culinary nemesis, mostly because I get such inconsistent results. I considered using a refrigerated pie crust, but since this recipe included a recipe for the crust (or paste) and I was feeling brave, I decided to give it a go. I did have a purchased pie crust in the refrigerator (along with a beer), just in case things went sideways.
The recipe calls for blind baking the pastry and recommends keeping a jar of dried beans on hand to use as weights for this purpose. As it happens, I have been using the same old pinto beans for years, although mine are in a plastic bag, not a nice jar. Farm Boy is of the opinion that they are still edible, but I have serious doubts about that.
|Some very well-baked beans|
|Ta-da! Blind baked and ready for the filling.|
The recipe calls for Petit Suisse cheese, which I could not find. Some Google searching suggested that I could substitute cream cheese thinned with a little milk. I chose to use buttermilk, to add a little more flavor. I also used orange zest in place of the orange flower water, as suggested in the recipe.
|The filling, before adding the beaten egg whites|
It took significantly longer to bake than the 15 to 20 minutes listed in the recipe. I would say it was closer to 40 minutes before it started developing some browned bits on the top. By the end, it had puffed up dramatically and smelled divine!
|It smelled soooo good!|
The puffiness didn't last long, though. By serving time, it was much thinner.
Pie baking day was also Serafina's birthday, or rather her found day. She was found as a 3 week old kitten in someone's yard. Our vet's office apparently keeps a list of gullible people and immediately called us. How could we say no to this face?
I showed her the pie and sang happy birthday to her. She was not impressed. For all that floofiness, she can be a harsh critic sometimes.
|Please stop, Mom.|
By serving time, the pie was really thin, but great googley-moogley it was good! It is lightly sweet, really creamy, with just a hint of orange, but the crust is what really makes it. It is completely different than a normal pie crust. It is thin and crunchy, reminiscent of a Norwegian krumkake or a pizzelle.
All of the taste testers liked this pie, including Queen Lily. I gave her a tiny bit first, then had to eat the rest of my piece while holding her back with one arm. Someone around here has taught her some bad habits.
|Give me all the pie!|
|That is mine!|
Thanks to Yinzerella at Dinner is Served 1972 for another fun Pieathalon!
You can read about all the other fabulous Pieathalon pies at the links below:
Osgood Pie at A Book of Cookrye
Chocolate-Crusted Coffee Pie at Grannie Pantries
Tarte a l’Orange at Recipes 4 Rebels
Surprise Fudge Pie at Silver Screen Suppers
Rum and Butterscotch Pie at Vintage Recipe Cards
Save Your Marriage Meat Pie at Dr. Bobb's Kitschen
Ozark Pie at Retro Food for Modern Times
Mahogany Pie at Dinner is Served 1972
This comment has been removed by the author.ReplyDelete
I love your postings and this one doesn't disappoint in the least! I was laughing from the point you said, " I did have a purchased pie crust in the refrigerator (along with a beer), just in case things went sideways". It took me a couple of shots of Brandy to get through MY recipe!ReplyDelete
Pieathalon seems to drag all of us out of our comfort zone! Loved everything about your post!!!
Thanks! I think we are onto something here... Perhaps all baking should include some Emergency Alcohol at the ready. That way if everything tanks, at least we won't care so much!Delete
My recipe ALSO drove me to drink :) Looks delicious!ReplyDelete
That reminds me of the Julia Child quote, “I enjoy cooking with wine. Sometimes, I even put it in the food.”Delete
We also had a kitten go from tiny loving-eyed darling to a perpetually unimpressed full-sized cat. The pie looks really good. How do you think did the book writers get so far off in the baking time?ReplyDelete
Thanks for the recipe, and for starting my day with cat pictures!
Yes, they can become jaded over time. Lily still gives me the heart eyes at the ripe ol' age of 10... At least when I'm eating something she likes!Delete
As for the bake time, it might have been a baker error. I think I probably should have used a tart pan for this, which maybe would have made it back in the recommended time. The one I have wouldn't hold all the filling, so I went with the pie pan.
Happy Found Day to Serafina! What a cutie!ReplyDelete
That pie sounds like it must have been really good.
Serafina is pleased by your comment and says thank you! She is still annoyed with me that Lily got pie and she didn't.Delete
That pie looks fab. WANT.
Thank you for hosting another Pieathalon! I had so much fun!Delete
Serafina didn't get any pie? On her special day?! I loved the mention of your vet having a list of gullible people - haha! Also love the idea of always having a pie crust and a beer in the fridge - just in case. Your pie looks and sounds SCRUMPTIOUS - bravo!ReplyDelete
Serafina usually declines my offerings of people food. I don't know if that means she just doesn't like it or she thinks I am a bad cook!Delete