Monday, July 09, 2012

On the Table Monday

It's been a long time since I've done an "On the Table" post. I'm trying to get back in the habit of posting a couple times a week, so I thought I'd bring this meme back for a while. As always, if you'd like to post your own "on the table" posts, it's always fun to see what you're collecting or working on.

My mother-in-law is the best pie maker in the world. So I really don't know what I was thinking when I decided to make a pie a couple of weeks ago. Actually, I know why. I had been making blackberry cobbler and Jimmy mentioned that maybe he'd like it better in a pie...more berries, less breading. So I gave it a go.

With the husband's approval, I used a store bought crust. Mistake #1...though it looked pretty enough.
Mistake #2 was I probably followed too many different instructions from too many recipes.
Since I've never baked a berry pie before, I looked up recipes from my favorite recipe site, So many recipes with similar ingredients but vastly different instructions. Bake at 350 for 1.5 hours. Bake at 425 for 35 minutes. Bake at 1200 for 10 minutes then down to 200 for 7 hours. Just kidding on that last one. Don't go baking a pie at 1200 degrees please. Oh and the recipe on the box of crust had different instructions, too. What to do??

Well, I decided to bake at a temperature somewhere inbetween, 375 I think. Then kept an eye on it. Mistake #3.
It looked pretty good, right? Wrong. The bottom crust, even though when I pulled it out of the oven and cautiously lifted the pie over my head so I could see if it was baked, fearing that I would spill hot berry filling over my face, deceived me. Because it looked cooked, but it wasn't. It was raw. yucky, doughy, gooey raw, store bought pie crust. Blech.

But we still made an attempt to eat it.
Heck, we could just not eat the bottom crust, right? Well, sort of, except that because the pie was soooo soooo liquidy, the raw pie crust kinda gooed all up into the filling. So what I don't get is why the pie was soooo liquidy. This pic doesn't even show how much juice was in that pie. I tried to drain it. Some of the recipes hinted that there might be a bit of liquid in the pie when baking. I added flour, just like all the recipes said to do, maybe that was suppose to soak up some of that liquid?
I donno.
But what I do know is that I'll leave the pie baking to my mother-in-law.


Shammickite said...

If you're baking a pie with juicy fresh fruit, you can add some flour to the fruit to thicken it, or I usually mix the fruit with some tapioca, which will absorb the extra juice and you won't even notice it when you're eating it.
And bake the pie at a HOT temp for the first 15 mins to bake the pastry, say 425, then reduce the heat to about 325 for another 30 -40 mins.
And then invite me over for dessert.

Shammickite said...

I started doing that On The Table post too, and then I failed miserable, at the same time you did. Maybe I'll have to think about starting it up again. Mondays you say. OK.

Shammickite said...

I meant miserably.

Ginnie said...

HAHAHA about leaving the pie baking to your MIL because after then husband baked his first pie, while the kids were young, I made an announcement on the spot that I would never make another pie again. And I haven't :D