Sweet Auburn Desserts

Pie Time You Showed Up

Pies have a storied past, beginning as savory things before developing their sweeter popularity. In England it was traditional to send a lamprey pie to the monarch, as a coronation celebration. And, while the thought of eel pie may not make your mouth water, clearly the famous pork pie Pip steals from the Christmas dinner in Great Expectations was intended to be the crown of the meal. Maybe it was the rise of Victorian villain Sweeney Todd that led to the marginalization of the savory pie, but, for whatever reason, the most we can hope for in that category is a chicken pot pie every year or two.

Did Pip's purloined pork pie look thus?

Did Pip's purloined pork pie look thus?

Sweet pies still abound, however, and they're never out of season. My husband whipped up his seasonal batch of blueberry pies for the freezer, and the freestone peaches are coming in this week and the next! As soon as we get back from vacation, that'll be me carrying a box through the parking lot to be turned into pies and cobbler.

If you're not a pie baker yourself (and it's never too late to start), Adrienne's Cakes and Pies offers a tempting selection every week. Last week my youngest and I got key lime and cherry, respectively, but I forgot to take a picture before this happened:

Adrienne makes some pretty tasty crust, and, since eating pie is often just an excuse to eat crust, it's best to make it worthwhile. 

Eating pie leads to making pie, as the night follows the day, so my fourteen-year-old then whipped up these mini chocolate mud pies for us from the Sweet Auburn Desserts cookbook:

 

And since Atlanta baker Sonya Jones' pie crust is pretty tasty too, that's what I'll leave you with. Fill it how you please, with our bounty of summer fruit!

Pie Pastry Dough

1-1/2 cups flour
1/2 tsp salt
2 Tbsp shortening
1/2 stick butter
1/2 c cold water
To make the pastry dough, mix the flour and salt together in a mixing bowl. Cut in the shortening and butter with a pastry blender or fork until the mixture has the texture of coarse cornmeal. Add the cold water and mix until the dough is consistently moistened. Shape it into a ball and press flat. Wrap in plastic and refrigerate at least 30 minutes.
Once the dough is chilled, roll it out on a lightly-floured surface to 1/2" thickness. Transfer the dough to a 9-inch pie pan and trim the edges.
To prebake a pie shell, preheat the oven to 425F. Using a fork, prick holes in the bottom and sides of the pie shell. Bake for 10-12 minutes, or until the crust is golden brown.

Face-Off: the Unicorn Frappucino versus Lemon Meringue Pie

When my seventeen-year-old daughter and her boyfriend pass up homemade lemon meringue pie in favor of going to Starbucks to try the new Unicorn Frappuccino ("We promise--we'll share one!"), it's easy to believe the battle is lost.

When a mocha frappucino isn't enough calories

When a mocha frappucino isn't enough calories

According to the Starbucks site, a grande Unicorn contains 410 calories and a jaw-dropping 59 grams of sugar. That would be 11.8 teaspoons of sugar, or two days' worth of the World Health Organization's recommended allowance.

As much as you can still advise or boss around a high school senior, I shrieked, "But don't eat any more sugar today! Diabetes!"

Not that lemon meringue pie is a vegetable, exactly, but its ingredient list doesn't contain anything called "Blue Drizzle" or "Sour Blue Powder." Consider the Unicorn's make-up:

Ingredients

Ice, Milk, Crème Frappuccino Syrup [Water, Sugar, Salt, Natural And Artificial Flavor, Xanthan Gum, Potassium Sorbate, Citric Acid], Whipped Cream [Cream (Cream, Mono And Diglycerides, Carageenan), Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid)], Mango Syrup [Sugar, Water, Mango Juice Concentrate, Natural Flavor, Passion Fruit Juice Concentrate, Citric Acid, Potassium Sorbate, Turmeric, Gum Arabic], Blue Drizzle [White Chocolate Mocha Sauce (Sugar, Condensed Skim Milk, Coconut Oil, Cocoa Butter, Natural Flavor, Salt, Potassium Sorbate, Monoglycerides), Classic Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid), Sour Blue Powder (Citric Acid, Color [Spirulina, Water, Sugar, Maltodextrin, Citric Acid])], Pink Powder [Dextrose, Fruit And Vegetable Color (Apple, Cherry, Radish, Sweet Potato)], Sour Blue Powder [Citric Acid, Color (Spirulina, Water, Sugar, Maltodextrin, Citric Acid)].

When you feel relieved to know carageenan is made from seaweed and that some people actually pay to take spirulina supplements, you know you're in new territory. It's a smoothie...kinda. It's a health food! Only made of sugar, dipped in sugar, and topped with sugar.

"Psst! If you were put in a blender, You'd make a really healthy drink, I'm guessing."

"Psst! If you were put in a blender, You'd make a really healthy drink, I'm guessing."

For that bizarre concoction, this was turned down:

Granted, it's looking a little the worse for wear after plastic wrap and a night in the fridge.

Granted, it's looking a little the worse for wear after plastic wrap and a night in the fridge.

Homemade lemon meringue pie clocks in at 7.5 teaspoons of sugar per serving (one serving = 1/8 of a 9-inch pie). Again, over the daily maximum. The best option appears to be skipping dessert altogether, sadly. But, assuming you're human and have not decided to go sugar-free till death, let's get back to our face-off.

Sugar Content:

Unicorn Frappuccino: 11.5 teaspoons of sugar per serving

Lemon Meringue Pie: 7.5 teaspoons of sugar per serving

Winner: Lemon Meringue Pie

 

Nutrients:

Unicorn Frappuccino: 15% of US RDA of Vitamin A! From the mango and passion fruit juices, I'm guessing

Lemon Meringue Pie: 11.6 % US RDA of Vitamin C, naturally. But also more more than a trace source of vitamins A, E, and B6, as well as thiamine and folate. The lemon juice and zest even contain a wee bit of fiber.

Winner: Lemon Meringue Pie

Satisfaction Level:

If you're a teenager or prefer to drink your desserts, you'll give the prize to the Unicorn.

If you're into bright flavors, pie crust, and texture variety, not to mention knowing what's in your food, you'll choose the Lemon Meringue Pie.

And if you fall in the latter group and get a hankering, here's the recipe:

Lemon Meringue Pie 

(from Sweet Auburn Desserts by Sonya Jones)

1 prebaked pie shell
Filling:
3/4 - 1 cup sugar
5 Tbsp cornstarch
1/4 tsp salt
2 c milk
4 eggs, separated
2 Tbsp butter
1/2 c fresh lemon juice
2 tsp lemon zest
Topping:
4 egg whites
1/2 tsp cream of tartar
pinch of salt
1/4 c sugar

Combine sugar, cornstarch, and salt in a saucepan and gradually add the milk. Mix until cornstarch is dissolved. Cook over moderate heat until it comes to a boil, stirring constantly.

In a mixing bowl, beat the egg yolks. Gradually mix 1 cup of the milk mixture into the egg yolks, then add the yolk mixture back into the remaining milk. Simmer over moderate heat for about 3 minutes, stirring constantly. Remove from heat and add butter, lemon juice, and lemon zest, stirring until the butter melts. Set aside and let cool.

Preheat the oven to 350F.

To make the meringue, beat the egg whites with cream of tartar and salt until they form soft peaks. Gradually beat in the sugar just until the meringue holds stiff peaks.

Pour the filling into the pie shell and spread the meringue over the top, covering completely and sealing the meringue to the shell. Form peaks with a plastic spatula. Bake the pie 12-15 minutes, or until the tips of the meringue are golden.

Refrigerate until ready to serve.


And, if they turn the pie down for Unicorn Frappuccinos...well, more for you. Just space it out over a few days!

Custard's Last Stand

When I was a kid I had a Winnie the Pooh scratch-and-sniff book (a genre of books that really is ripe for a comeback). All these years later, I still remember my favorite page: where Kanga makes Roo a custard pie. I scratched that custard pie over and over and took deep whiffs until olfactory fatigue set in.

Was this the version?

Was this the version?

Well, yesterday being Pi Day and all, I got the urge to whip up a pie, but it turned out I only had ingredients for one kind: custard. There wasn't even a single can of pumpkin in the pantry, and certainly no baker's chocolate or fresh fruit in pie-making quantities. So custard it was. After all, custard is nothing more than eggs, sugar, milk/half-and-half, and vanilla.

I confess, I had memories of the Winnie the Pooh book spurring me on, and, of course, the homemade custard pie could not live up to the memory. But it was tasty, nonetheless, and quite simple to make. So, if you're looking for a mild, home-y pie, not too sweet, give this a try.

 

Sweet Auburn Old-Fashioned Egg Custard Pie

1 unbaked pie shell (use your favorite recipe)

4 eggs, beaten

3/4 c sugar

1/4 tsp salt

1/4 tsp nutmeg

2 c milk

1/2 c half-and-half

1 tsp vanilla

Preheat the oven to 400F. In a medium bowl, mix eggs, sugar, salt, and nutmeg until well-blended. Gradually stir in milk, half-and-half, and vanilla.

Pour custard into unbaked pie shell. Sprinkle the pie with additional nutmeg. Bake for 15 minutes, then lower the heat to 350F and bake 35-45 minutes more, or until a knife inserted in the center comes out clean.

Cool completely and then refrigerate until serving.

 

Scratch and sniff

Scratch and sniff

Hmm...typing this post has made me think another slice might do the trick. It's Wednesday morning, but, with so many eggs in it, custard pie is practically breakfast food...