November 22, 2012
Baking Pies For Thanksgiving!
On the day before Thanksgiving, I decided that I would bake a pie for each of the farm staff. I love baking pies and if you have an assembly line, things go a lot smoother and faster. Happy Thanksgiving to all of you!
1 I started to gather my ingredients and I'm always so happy to have fresh laid eggs from my chickens. These make such a difference in my kitchen.
2 I like to bake pies in Pyrex dishes because I can see how the bottom crust is baking. I coated these with a thin coat of Pam.
3 I made the pate brisee early in the morning and wrapped each one in plastic wrap. They were placed in the refrigerator to chill thoroughly before rolling out.
4 For rolling out pie crust, I really love this large and heavy maple rolling pin. It saves a lot of arm and back muscle!
5 It's important to roll out the dough quickly, while it's still chilled. I also roll in one direction, turning the dough as I go.
6 When the round of dough is the proper size, I like to use another rolling pin called a baton to roll the dough around.
7 With the baton, I can pick up the round and transfer it to the pie dish. I place it over the dish and gently unroll the pastry.
8 There is usually excess pastry.
9 Here I am cutting off the excess with kitchen shears.
10 My Mom always used it to make jelly tarts. She would re-roll the dough, cut it into rounds, pinch four corners, fill the little shells with homemade jelly, and then bake. Yum!!!!! But I will use these as pie top decorations.
11 Now, to start pinching the edges.
12 I have neatly tucked the excess under the edge.
13 Using the thumb and two finger technique, I crimped the edges.
15 What a lovely pie shell. It's really not hard to accomplish!
16 To make a beautiful pie, I like to brush the edges with an egg wash, which will cause the edges to brown nicely.
17 I then coat the egg wash with a little sprinkling of sugar.
18 Empress Tang loves this perch and watched my every move.
19 It was a great baking day - low humidity and cool temperatures. The pate brisee was gorgeous!
20 I began mixing up a large bowl of pumpkin pie filling. The cinnamon, nutmeg, ginger, and mace was intoxicating.
21 I filled those shells.
22 Into the preheated oven
23 For some reason, I happened to have a lot of walnuts, so instead of pecan pie, I made walnut.
24 I prefer the texture of hand-chopped walnuts over machine chopped.
25 I mixed the other ingredients. This is a very sweet pie.
26 A little salt to off-set the sweetness
27 Melting butter - When baking, what's ever wrong with butter?
28 Stirring to combine
30 I made beautiful walnut pies.
31 And gorgeous pumpkin pies.