Week 5 Showstopper: 3-Tiered Pies

In true showstopper fashion, the final challenge was to build a three-tiered self-supporting structure of three pies all with a central theme. Luis picked the four seasons. Nancy made three pies with some variation of apple. Some bakers chose watercrust pastry for savory pies and then stacked them all on top of each other. Some used a type of display which depended on the pie for structure.

I’ve decided to skip the “tiered” aspect. Instead, I’ll be baking three pie under a common theme. This is a lot of food and I don’t want to waste it by making all three pies at once. I doubt my small family would be able to eat enough to make it worth it.

The Plan

The first job is to pick the theme and number of pies. I’m sticking with three. That’s already SO many pies!! As for the theme, I tried to come up with options but I kept going back to the same idea: boozy pies. I wanted to bake pies inspired by cocktails. My goal is to utilize different alcohols, so that I avoid a one-note underlying flavor in these pies.

Pie #1: Mint Julep

The mint julep is a classic cocktail made of bourbon and mint simple syrup. This pie uses a chocolate wafer crust, a mint julep filling, and whipped cream.

1. Crust

I know I cheated because I used Famous Chocolate Wafers for the crust. Everyone knows I can bake cookies already.

2. The Custard

This was my first time making a custard with gelatin. I see the bakers on GBBBO use gelatin but I was a bit nervous. I had access to the powder rather than gelatin sheets. Making this made me so nervous. Sticking my measuring cup in boiling water.

3. Whipped Cream

I made whipped cream with mint simple syrup a few days ahead. Unfortunately by the time I made the pie it tasted rotten! Tub of Cool Whip to the rescue!

4. Bake

This was a quick bake with all of the filling ingredients followed by a long freeze.

5. Final Thoughts

This tasted like a grasshopper pie, so it tasted good. I caught some of the bourbon in some of the bites, but overall it didn’t remind me of a mint julep. However, the filling is like a cross between a popsicle and ice cream. I really enjoyed the texture.

Pie #2: Rum Old-Fashioned

Featuring rum and bitters (spirits infused with fruit, spices, leaves, bark, roots, and herbs), this pie is a play on a lattice peach pie.

  1. The Crust

I’ve made pie crust a million times at this point. It came together nicely with a good moisture level. Chilled it as a disc in saran wrap. Rolled it out, pricked the base with a fork, then chilled again.

2. The Peaches

I actually bought fresh peaches, sliced them, and then froze them. Probably not the best idea because they wouldn’t thaw. They got a little ugly after defrosting but they were still good.

3. The Filling

I was fiddling with the pie crust instead of paying attention to my pan. I combined the juice and alcohol from the macerated peaches with cornstarch. It thickened while I wasn’t paying attention and nearly stuck to the pan and burned.

4. The Assembly

I had never thought of braiding the lattice before! I gave it a shot and it looked nice. I’ll have to think the rest of the lattice through next time.

5. The Bake

The edges of the crust caught a little bit. I put the crust shields on a little too late. The inside seemed baked, but it looked like some of it congealed more (possibly because I overcooked the filling?).

Final Thoughts

The crust held together and did not get soggy. When you cut into the pie the filling stayed intact. You could definitely taste the booze, but I may adjust the bitters if I ever make this again.

Pie #3: Margarita Pie

Margaritas (not the frozen kind) are made with lime, tequila, and an orange liquer called triple sec. I switched out triple sec for Cointreau in this baked then chilled pie.

  1. The Crust

I’ll admit I cheated a bit. I did not want to bake my own graham crackers for this crust. This crust is made of crushed graham cracker crumbs with salt and butter, then baked for a short time before filled and baked again.

2. The Filling

There’s is soooo much lime juice in this. I now need to buy a juicer to prevent my poor husband from struggling against them ever again.

3. Bake & Chill

I use a pizza stone for my pies (as per the pie queen herself- Erin McDowell). It helps evenly distribute heat.

4. The Decorations

I piped whipped cream onto the cooled custard then topped with salted limes – like a margarita!

5. Final Thoughts

So much lime! You get hit with lime then the bitter bite of tequila. It was set nicely and didn’t slop over or leak when sliced. It was also quite pretty. I only worried that perhaps I didn’t mix it enough because I could see swirls of egg yolk in places.

The End Result

I think i would have been disqualified after this round. Pre-made biscuits and a tub of Cool-Whip weren’t exactly in the rules… However, this challenge has been the bottleneck for this whole bake-through. I’m just glad it’s over!

Pecan Pie

Each Thanksgiving I try to take charge of something new or something more complicated. So far I’ve made side dishes (med), cornbread stuffing (yummy), cranberry sauce (disastrous), and several pies. She and I have our own fair share of failures. Last year her pecan pie was over-baked. My apple pie was under-baked.

Pecan pie is a staple for Thanksgiving or Christmas dinner. My mother is the only person who eats pecan pie at Thanksgiving. Usually she bakes a whole pie for herself to enjoy for the entire week. While many recipes include alcohol, I went for an old-fashioned recipe.


Ingredients: 

  • Pie crust dough (store-bought or homemade)
  • 3/4 stick unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 3/4 cups light corn syrup
  • 2 tsp vanilla extract
  • 1/2 tsp grated orange zest
  • 1/4 tsp salt
  • 3 large eggs
  • 2 cups pecan-halves (You can find these in the baking aisle. You don’t have to split them.)

Instructions:

1) Preheat oven to 350 F.

2) Roll out the pie dough onto a lightly floured surface. Trim and crimp crust as desired. Lightly prick the bottom of the crush with a fork. Chill for 30 minutes in the fridge.

3) For the pie filling: melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt.

4. Lightly beat the eggs in a medium bowl. Whisk into the corn syrup mixture.

Be really careful! If you mixture is too hot, your eggs will scramble! Mine was just a little too hot so there were some heated egg whites. I strained these out with a sieve and it was fine.

5) Put pecans in the pie shell and pour the corn syrup mixture over evenly.

6) Bake until the filling is set (50-60 min.) Cool completely.

Final Thoughts: I’ve never been a big fan of pecan pie, but I stole a bite and loved it! It was fairly easy to make, despite needing a tiny bit more effort than a pumpkin pie. Now that I’ve checked off apple, banana cream, pumpkin, and pecan, which pie should I try next?