Happy National Pie Day!!! Let me start by saying that even though this pie wasn’t what we had in mind – it was still tasty. Like a slightly vanilla flan that jiggles like jello. But it definitely wasn’t a maple custard pie.
The Maple Custard we were trying to make was the Pie Hole version – which is a game changer for custards. Seriously – they even wrote a blog post about how tasty this pie is.
Now that I’ve been honest about the expectation vs the reality of the pie – we can talk crust :). This crust is the bomb!!! So thick and buttery – WOW. It’s an All Butter Pie Crust. And It’s delicious. When it came time for us all to eat up the pie – the crust, unanimously, was our favorite part.
I got this crust recipe from the awesome little pie shop in Chicago, Hoosier Mama Pie Company, where I went while in school. You can’t afford a lot while in college – but pie is a priority, am I right :)? My friend and I would jump on the bus, talk about the brilliance of Nora Ephron, the addictive nature of candy corn, and made our way up to visit the Hoosier Mama to grab some pie.
Maple Custard worked out perfectly to celebrate National Pie Day. And now we have kicked off our pies in the new year!!!
I’ve made this pie a total of 4 times now this Christmas season – it’s awesome, easy, and SO pretty. It seriously looks super festive with the sugared cranberries on top.
For being a pretty straightforward and relatively easy recipe – I somehow managed to make this pie as difficult as I possibly could the first time around.
For the crust, I forgot that my housemate, Sara, actually has a food processor – AND has it sitting on the kitchen counter (oh my goodness!). But you know – since I didn’t see it right in front of me, I had to think quick on my feet. What do you do to grind up gingersnaps and walnuts when you DON’T have a food processor? What they did in the 17th century of course! I used the mortar and pestle that my other housemate, Liz, has for her herbs. I’m not recommending this. If all of this sounds insane to you, and like it would take forever, that would be accurate.
When I was making the curd it asks you to push a lot of curd through a metal strainer. The only metal strainer I could recall owning is the one for my tiny teapot- like the size of ¼ cup. I won’t go on about the details – but long story short – I eventually got the curd through the metal filter :).
Lesson learned – if you’re ever in a bind or in the wilderness you can still make this pie. The second time around this pie was SO much easier.
FOR THE CRUST: Makes two pie crusts = 1 Chicken Pot Pie (You will have to double this recipe if you want to make more than one pie for the filling recipe below)
2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup cold unsalted butter, cut into cubes
1/2 cup cold buttermilk (I just used whole milk)
1-2 tablespoons cold water
1 large egg, beaten, for the egg wash
First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If the mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.
For the Filling:
This recipe makes filling for 2 whole pies. Make one to enjoy now and freeze another for later!
1/3cupbutter or margarine
1cupmilkI personally use skim or 1% milk and it’s still good!
3 Teaspoons Thyme
TO MAKE FILLING Saute the first 3 ingredients with the Thyme in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and milk; cook, stirring constantly until thickened and bubbly.
Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts.
Preheat oven to 375 degrees.
Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.
There is this little bakery in downtown Los Angeles called the Pie Hole. Located in arguably one of the hippest parts of LA, the Arts District, the neighborhood has it all – from colorful murals spanning tall brick walls and tasty coffee within walking distance – you might even come across a quirky flea market on a Saturday morning.
But Pie Hole is super special because it’s devoted to pie!!! And they have all kinds of unique flavors that are really fun. But one flavor that quickly came to the top of our list of pies to attempt was their Earl Grey Pie.
PS: When I made this with my friends I made the crust ahead of time so that we could focus on making the pastry cream together. And instead of allowing the cream to cool all day (which is the best way) we stuck it in the freezer until it was cool enough and it was still super tasty. It made the time closer to 2 hours together instead of 8 hours.
PPS: Be vigilant during the mixing of the tea – I set the tea bags on fire the first time – yikes.
Here’s the rundown: A couple friends and I get together to make pie, eat it (of course), and recount it here. If you’re a friend that comes over to make pie with me – I hope this is a good resource to look back on past recipes; and if you’re new, I hope you try these pies out and make them with friends too!!
PIE #1 Peach Custard
Summer peach season is the bomb. I found this recipe on Pinterest a little while ago but had yet to give it a go till this past year. And this was the beginning of our Pie with Friends!! This pie was the nucleus, the pie that began it all.
I made this pie 3 times over the course of the season, and each time I felt like I learned how to make it a little better. It’s an easy recipe and always received RAVE reviews. The picture shows my burnt crust. FUN FACT – they have crust covers to help them stay toasty but NOT burnt 🙂. if you don’t have a pie crust saver, no problem, you can use foil.
This does require blind baking – which is baking the crust before you put the filling in. You’ll need some pie weights or beans (even some pennies will work if you use some foil to line the crust).
Also, you need to know how to peel a peach – which I had to google :). But it’s kind of like magic. You boil water – set the peaches in with the water covering the peach. Keep them in the boiling water for 15-30 seconds, remove and place in a bowl with ice cold water. The skin will peel off super easy with a paring knife (depending on the ripeness).