TWD: Blueberry Nectarine Pie

I'm back from holidays and before I went back to work (yesterday was my last day off...) I made the last July recipe. Blueberries and nectarines are a wonderful combination! I remeber a recipe in one of Nigella Lawsons early books, a dessert containing of nothing else than nectarines and blueberries, shortly warmed/baked in the oven. Pure Perfection.

Therefore, I was very happy when I saw this recipe was chosen for July, although I still (even after 2,5 years of baking with the group) tartes and pies frighten me. Whatever crust we make, no matter which technique is employed, I never manage to get it right. Rolling the dough and bringing into the pan - that never works for me and I always have troubles with crusts getting too dark (or being not trough).

Anyways, nectarines and blueberries made me do this recipe.

The dough is interesting, as it does not involve any sugar. But don't worry, the filling has sugar enough :o]

As always, I had troubles with rolling and fitting the dough, but this is only my special topic and I am sure the dough works out fine and is simple for anybody else. In the end, my "pie" turned out more as a spoon dessert because the crust was more than "flaky".

But the filling is just marvelous - therefore, thanks to everybody for choosing this wonderful, season-perfect recipe. If you want to find out about the Blueberry Nectarine Pie go to the blog by Hilary (Manchego’s Kitchen) or the one by Liz (That Skinny Chick Can Bake) - or have a look at the book: "Baking with Julia" by Dorie Greenspan on p. 384.

TWD: Depths-of-Fall Butternut Squash Pie

This week we had the option between two of my biggest challenges: Madeleines, which are hard to handle for me, as I have no Madeleine-mold, and they just do not turn out as they should in Callisson-molds or anything else. And - when I made them for the first and only time in my life they didn't get fluffy and soft as they should. I am no Madeleine-Master....
The second option was a challenge as well, as I am physically not able to do a decent pie/tarte crust. No idea why. I just always always always have troubles with them.

Nevertheless, I choose the Pie. I love pumpkins. And when we first made a pumpkin pie for the TWD-group I was more than thrilled by the result. We don't celebrate Thanksgiving round here, therefore it never came to my mind to make something sweet with pumpkins - although now it seems so evident, because they naturally bring a sweet taste with them.

Besides the crust, which was an, uhm, let's say adventure, as always - the filling and baking was very easy. I had to cover the pie with foil very soon (after about 15/20mins) and did bake it slightly longer. For the optional dried fruits I voted for cranberries because it seemes more interesting than rasins and more thanks-giving-ish. Instead of the nuts I used pumpkin kernels and it worked out perfectly.

I can only say that I love this pie! The pumpkin and pears and cranberries match perfectly. If you haven't already - go and try it! It's just what I imagine Thanksgiving should taste like in my humble european view!

For the recipe you can go to Valerie's blog "Une Gamine dans la Cuisine". She did pick this Fall Butternut Squash Pie for us this week. Or have a look in Dorie's book on pages 328-329.

For the Mini-Madeleines, look here how they turned out for my fellow bakers. The recipe can be found on Di's blog "Kitchen Notebook" or on page 172 in "Baking".

TWD - All-American, All-Delicious Apple Pie

So here we go - this is my TWD-"birthday" entry, because I started just one year ago with TWD. Emily of Sandmuffin chose the All-American, All-Delicious Apple Pie (to be found on her page or on pages 300-302 in Dorie's book) for this special week.

For me, this is a wonderful "TWD-birthday"-pick, because I love apple pies.

I made it according to the recipe but did skip the tapioka, because it is hard to get round here and I didn't wanted to by 1 kg of tapioka for using just two spoons. I used some shredded nuts instead, but maybe should have taken more or some floor or anything else that holds the filling together, because it fell apart a bit.
I also included some raisins. (I know, there are raisin-haters out there, but I like it, and I am the baker here on this blog, so, harhar, I only just do what I want :o])

The pie is pretty easy made, you just need some preparation time for the pie crust. But once you are used to it, you get a routine for doing the dough and then it is no problem.
The name of the pie is no exaggeration - it is an all delish pie, indeed! And it is a perfect fall recipe. So I guess, this is a keeper. I can even imagine it, made as minis in small soufflé forms, as part of a christmas dessert plate.

P.S.: Wow, one year of baking. Who would have thought so. And so much did happen in this year. A lot of good things, some not so good. But over all, the balance sheet is far in the blacks. And I am pretty much happy for all the wonderful things that did happen to me and the great people I met.

TWD - Fold-Over Pear Torte

And another fall recipe this week... This month of October is full of them for the TWD-community with the Double Apple Bundt Cake last week and the Caramel Pumpkin Pie (can't imagine this one - sounds, uhm, special...) and the All-American, All-Delicous Apple Pie to come the weeks to follow.

But let's talk about this week. Cakelaw of Laws of the Kitchen selected the Fold-Over Pear Torte. Go to her page to have a look at the recipe, if you don't own Dorie's book (pages 348 and 349). But I recommend to have a look at her page anyways, because she is one of the few non-American-TWD'ers and I always find it very interesting how non-Americans find their way to TWD, and what they choose. I think they often choose the most typical-american of all, funnily. And (more important) - she is very supportive, always kind, leaves a lot of hints, tricks and comments and bakes wonderful treats.

I like pears and fall recipes, and I extremely like this Torte. Even though I think of it more as a pie than a torte, but maybe that's a language problem. The dough is wonderful. I could eat tons of it even without filling. But why should I, when I have additionally this tasty pear-filling?

I had way to much filling, so I made some minis. Unfortunately my torte didn't turn out very photogenous.I feel always sorry for not being able to picture the baked goods I like most in a way that comes up with their taste. But taking pictures of baked goods is maybe a bit like baking itself - the more often you do it, the better you get...

TWD: Banana Coconut Ice Cream Pie

The second icecream-recipe this month!
I took the easy way and combined them. Instead of chocolate icecream, as in the original recipe, I used the Burnt Sugar Icecream (and some Dulche de Leche Icecream) - Bananas and Caramel go together well in my opinion, so I also decorated the pie with some caramel sauce (what is hard to see in the pictures due to the similar coclours).

I am the coconut-lover type, be it in savory dishes or sweets, shredded, toasted or as milk and juice.
But, to make it short: I liked this icecream pie, but it is not going to become an all-time-favourite. The crust was to buttery and fat, and there was not as much flavour on the whole as there should be. Maybe my bananas where not ripe enough. Or maybe the caramel icecream was not such a good idea in the end. Who knows.

Additionally, I always, always, always tend to make the "crust" too thick, be it for a tart or as here the pie. The relation between crust and filling was not appropriate, even though I really love the "crust" and can imagine to also use it with other recipes.

On the plus-side: It is easy to be made (especially with store-bought icecream), and can be assembled way ahead and stored for a longer time. I even re-fridged a part of it with the banana-topping on it and have the feeling it was alright.

For the recipe, go to Spike's homepage, who selected the Banana Coconut Ice Cream Pie, or have a look on page 350 in Dorie's book.

P.S.: One of my friends said: "Uh, yummy, this muesli is not all too bad!" - but for some people everything that involves anything slightly healthy (as nuts - and coconutflakes do count in this book) is muesli....

TWD: My favourite pecan pie

This weeks recipe was chosen by Beth from Someone's in the kitchen with Brina.

She opted for a pecan pie ("My favourite Pecan Pie", p. 327 in Baking: From my home to yours by Dorie Greenspan). In the last weeks I found out that I love pies but I have some trouble getting them right. The dough never does what it should, even if it is a simple, easy dough. For me, something like an easy pie/tarte dough doesn't exist, obviously...
Anyways, I love nuts, so I was looking forward to baking this pie very much!!

As so often, I had difficulties with the ingredients: Corn syrup doesn't exist in Austria (but I found out that it can be exchanged for simple sugar water; I started to use sugar water wiht a bit of agave syrup), and pecans can be bought, but they are very expensive. Therefore, I took ordinary walnuts instead, as they are very similar. Hope it doens't make a difference...

 

So, I prebaked the crust on Sunday and assembled the pie late Monday in the evening. 

Tomorrow (or today for those who are on the strict side...), we have a Christmas lunch for the "youngsters" at the office and I promised to bring pies. I will take the chocolate cheese cake which is scheduled for next week (I know - that's not strictly to the rules, but I will have no time next week and nobody to eat it, so I had to bake it already this week), and two little pecan (walnut) pies. I took half the ingredients and made two small pies.
I have no idea what they taste like. But I stole some chocolate-nuts from the top (some that were  a bit too burned) and they tasted pretty good!

So, cross your fingers for my two pies tomorrow!