Chapter 3 is custard pies…examples would be pumpkin, pecan and my choice Butterscotch Custard!
I Tried to tackle their crust again…this time following the directions, like Adam did. And well it still didn’t turn out as nice as his.
I did get to use my new pastry mat; something I’ve wanted for a long time. And we ordered a pastry cutter so that should be her in time for next weeks pie.
Anyway… I was supposed to Flute it high…and that didn’t turn out so pretty. But it was better than the first weeks crust.
Then you mix the 3 ingredients and pour it in the shell. Easy peasy.
I baked it for 25 min with the crust covered then 25 with out it covered.
When the timer went off it still looked liquid in the center so I cooked it another 8 min.
After it finally cooled Adam and I were able to dig in for a late night pie treat. Oh and I whipped up some crème by hand.
The pie was still slightly warm and we both gobbled it up. Adam said it was better than the blueberry pie. I thought it was very good, but it wasn’t too butterscotchy, more of a custard flavor. Maybe I should have added some butter rum schnapps 
. 
The next morning Adam and Charlie split a piece for breakfast (and I took one to work) Once it was chilled it had a better consistency and tasted sweeter and less eggy than it did warm. So I would recommend letting it fully chill.
Next week: Refrigerator Pies and Adam’s choice. I’m hoping he goes raspberry.
No comments:
Post a Comment