Okay, only one baking project this week, which you've already seen a bit.
This week, I made Rustic Raspberry Pie (p. 459).
(Before baking.)
(Immediately after.)
(Ten seconds after.)
This was spectacular. I love raspberries, although sometimes the supermarket berries are just too bland. These were a bit bland before they went in the pie, but they really came into their own baked. I thought the sugar and cornstarch were too much and that the result would be like canned cherry pie filling. :gag:
But the result was excellent. I might dial back the sugar a hair if I had some really tasty berries, but for your standard supermarket berries, this was just fine.
Comments (3)
I look at a pie like this and think, "I could make that." Most pies look too complicated with perfectly crimped edges and little leaf shaped vents - I am done before I'm started. But I think I could actually make a pie that was - whatdoyoucallit? - Rustic.
Oh BTW, mouth watering. Raspberry pie is my favorite.
You know, I used to think of pie as pretty complicated. And it still is a little time-consuming, because ideally, the crust has to do a lot of resting between steps.
But now that pie crust (and scones and biscuits) have become a regular part of my baking, I don't find them nearly as time-consuming or difficult as from-scratch cakes. And I'd be just as likely to decide to make a pie as a batch of cookies. So, if you *really* want it to become not-complicated to you, you probably could get yourself to that point.
But, you know, I say the same thing about learning a language or an instrument or a new hobby. Sure, you *could* get yourself to the point where you like it and it's easy, but there are only so many hours in the day.
If I had a family to "practice" on, I might try.But eating a whole pie by myself seems contrary to my doctor's advice to eat better. And my sister has become the pie maker in our family, so I don't want to step on her toes at all. But knowing I could do it if I wanted, that is something.