Cutie Pie
26. If I were a pie, I would be this pie.
Hello! It’s been a while. It’s nice to be back. I have been cooking and eating a lot, and I have a big backlog of pictures and ramblings to share with you. One of my resolutions this year is to live more in the moment, so for now, let’s focus on the pie…
I surveyed my instagram followers to find the BEST pie filling. In the name of research (and jokes), I have displayed the survey results in a pie chart below:
I’m not going to lie - I was actually really surprised so many people said savoury meat, but I get it. There is nothing else I would rather eat at the footy.
Apple and Rhubarb
OK SO I’m planning this trip to France, and in the process I have become obsessed with French pastry. I mean OBSESSED WITH FRENCH PASTRY!!!! I don’t consider myself much of a dessert cook and don’t have much experience with pastry, but I was watching a lot of French patisserie videos on youtube.
I know I can always trust Claire Saffitz to tell me exactly how to do something the RIGHT way, so I followed her pie crust recipe in this video - which was perfect!!!! And surprisingly so easy??? I will one day make her French Vanilla pasty cream because it looked DELICIOUS, but this time I wanted to filled it with a festive apple, rhubarb and lime filling that I made while watching The Grinch (so it tasted like Christmas, duh).
Filling:
green apples
bunch of rhubarb
lime (zest and juice)
raw sugar
brown sugar
clove
cinnamon
nutmeg
I stewed it until it looked like jam and then set it aside. I also wanted to make a “weave” pattern on the top of the pie because I wanted it to look a pie from a cartoon. I had some left over dough so I freehanded some roses and leaves (inspired by Tiktok), sprinkled some raw sugar and baked it in the oven.
I took it out of the oven at around 10pm. I WISH YOU COULD HAVE SMELLED MY APARTMENT!!!! I felt like I was falling asleep in the cosiest, most festive, warm and sweet bed that night. If I could, I would save that scent and sell it.
It took all my patience, but I did the right thing and let it sit over night and then enjoyed it the next day as breakfast pie with a Greek coffee, a scoop of ice cream and some friends.
The perfect breakfast for a Sunday if you ask me.
This newsletter is a public announcement to say that this is my first pie but it certainly won’t be my last. The crust was perfect!!!! It felt too perfect for it to have been my first time making pie crust. Claire Saffitz is a perfect pastry tutor. The filling was yummy and tart and just the way I like it. The pastry weave could use some finessing but overall, I was happy with how it looked.
I can't wait to pie again. What would you put in your pie filling?