Earlier this week, Lindsey from The Morningstar Project invited me to join in on a pie-baking challenge, and of course I accepted. Since I’ve never made a pie with the traditional buttery crust (I usually opt for graham cracker crusts and the like) with a lattice top, I decided to go with this Pears & Vanilla Brown Butter Pie.
The only changes I made were using apples instead of pears (hey, I use what I have!) and omitting the raisins. Mostly because I’m not crazy about dried fruit in desserts like pies.
The pie was beautiful with a lightly browned crust, and was delicious to boot. Especially when paired with some French vanilla ice cream.
A few things I learned and tips I picked up:
1. A food processor works wonders when it comes to making the crust. If you have one, use it. It is much faster and easier than trying to cut in the butter by hand.
2. Don’t forget to brush the top crust with milk and sugar. But if you do, the pie will still be pretty and taste good. Not that I’m speaking from experience or anything. I’d never forget a step in a recipe…
3. Do not use a mini spatula that is not made to handle high heat when making the vanilla butter. It will melt. You will have to start over.
4. Making the lattice isn’t difficult if you don’t weave it. It will still be pretty if you just criss-cross the strips without weaving them. Oh, and a pizza cutter works to cut out the lattice strips if you don’t have a pastry cutter.
5. A piece of wax paper between the rolling pin and crust dough makes it a lot easier to roll out the crust. It won’t stick to the rolling pin!
6. If the edges of your crust are browning to fast, cover just the edges in aluminum foil. This is harder to do than it sounds, and I still haven’t figured out the perfect technique. You’ve been warned.
7. Make sure there is enough crust all the way around the edges so that the filling doesn’t bubble out and spread on the bottom of the oven. That is going to be a fun cleaning project this afternoon, I can tell.
One thing I don’t know? Why my gorgeous pie looked like this when I cut into it:
The filling seems so runny and the bottom crust seems to flimsy to hold it all in! Any suggestions on how to fix it?
For other pies made in this challenge check out these posts:
- Sarah from Strength of Faith – Chocolate pecan pie
- Lindsay from Fresh Eats & Tasty Treats – Caramel pumpkin pie with gingersnap crust
- Lindsey from The Morningstar Project — Beginner’s Apple Pie
What will you be serving for dessert next Thursday?
I can’t decide between the pie I made yesterday or Lindsay’s caramel pumpkin pie with gingersnap crust…