As you may or may not recall, sometime last fall I fell under a pie crust jinx which caused my pie crusts to crumble, soupify, and otherwise suck. After a particularly tragic pecan pie disaster (which I describe below) I swore off pie crusts for a good season. Well, spring has arrived (in calendar only, as far as Michigan goes) and I have resumed my efforts, heroically. First of all I returned to my roots, the butter based crush. Secondly, I reacquainted myself with the Cuisinart, which cuts butter better than any a mortal with tool in hand can. If I want to make homemade crust, there is really no need to be such a purist that we swear off food processing technology. Three pies later (well, on this last one I conceded to the dictates of time - I had 30 minutes to whip a custard pie together for Easter brunch so I bought a crust) I am a changed woman, newly confident in my pie making abilities. Viz.
Cherry cherry pie. In honor of my brother's visit over Valentine's weekend. This amazing recipe at epicurious.com came highly recommended. Cherry Pie And it was fantastic. Not however my lame (albeit virgin) attempt at a lattice crust.
Chocolate cream pie with meringue topping. From Fannie Farmer. With a little cinnamon for punch. The meringe topping rocked except for the annoying later of moisture that caused it to slide around on the chocolate. Don't really know what to do about that...
And finally, in a last minute desire to whip up an appropriate Easter dessert...in under 30 minutes I settled on this beauty from Emeril. Lemon Curd Tart (or Pie).
Notice that since I got my digital camera my food blog has become less a food blog than a food photo album? I'm cool with that if you are lol!