Apple Pie is no longer so simple (but it's still delicious). With 3 different kinds of dough (flakey, mealy, crumb); 4 kinds of filling (fruit, custard, cream, chiffon); and even more subdivisions within those kinds of fillings, baked, unbaked, kinds of tops.... it turns out there are waaaaay more possibilities than I realized.
Pecan Pie
Apple Cranberry, Blueberry (with a "cheating" lattice top...there's a cutter that does this for you)
Peach (mmmmm)
Chocolate Cream Pie and Lemon Chiffon Pie (yum) before...
and after (made candied lemon)
Quiche is a kind of pie too...
Then there were tarts, made with yet a different kind of pie dough (sweet dough), filled with pastry creme (quite difficult to make and get right actually) and filled with some tasty fresh fruit.
Giganto French Apple Tart with Almond Cream (needs to have more apples and be more "shingle" like
And folks, that was just the stuff my table did....there were tons of others
Coconut cream, lemon meringue
Banana Cream
Fun fact- we made chantilly cream for the whipped topping. And for those of you who don't know chantilly cream = my favorite. We whipped the cream with powdered sugar and vanilla. mmm tasty
Those look DEEEEEEE-licious!!! My mouth is watering (and begging me to take it to a bakery or pie & tarts!).
ReplyDeleteNow, get on the gluten-free crust situation?
ReplyDelete