Paula's Pie Project Blog

52 different pies in 52 weeks

Pie #64- Apple Pomegranate (Pi Day Pie) March 23, 2013

A friend of mine,  Trudy Sullivan Stoudamire,  sent me a message a few days before March 14th, official  “Pi Day”, to remind me of this fun, mathematical day ahead.  My boys were definitely excited for “Pi Day” since their school math teachers decided to go-big on the celebration of this mathematical formula day- 3.14. There were special math activities in the classrooms, hand-made posters hung on the school hallways and the cafeteria even served pumpkin “pi” to the students that day.

I wasn’t quite sure of what I was going to make at first, but I knew I had to come up with something thematically good in order to incorporate the 3.14 into my “Pi Day” pie.

Originally, I had bought a red pomegranate fruit when I was working on ideas for Pie #61, but my son Henry wanted cinnamon apple pie, so I had to forget the red fruit idea and go a different direction. The red pomegranate continued to ripen in my fruit bowl… so when I finally came up with concept of apple pomegranate pie with 3 parts apples, .14 parts pomegranates, I went to the store to buy apples and another pomegranate fruit. The problem was pomegranates were now out of season. I had bought my original fruit at the very end of it’s growing season, so now three weeks later there were none to be found.

Well, turns out, overly ripe pomegranates are still usable. They don’t mold, they just lose some of their juiciness. My guess is that if I had used a perfectly ripe pomegranate, the insides of my pie would have turned red, but I will test that hypothesis on Science Pie Day, when ever that is!

Here’s the crust recipe from Ken Haedrich’s book, Pie.  I used this for the very first time and it was marvelous! Oh, yes, I will be using this one a lot more in the future.

Extra Flaky Pie Pastry Recipe- by Ken Haedrich,

Extra Flaky Pie Pastry Recipe- by Ken Haedrich

For the pie filling, I made this up. Here’s the recipe:

Apple Pomegranate Pie ( Pi Day Pie)

Ingredients:

  • Extra Flaky Pie Pastry recipe- Double Crust
  • 3 parts apples or (5-6)  large granny smith apples
  • .14 parts pomegranate seeds or all seeds from (1) pomegranate fruit
  • 1 cup of sugar
  • 1 Tablespoon of cinnamon.

Make your pie pastry. Mix filling ingredients and place into pie shell. Add double crust to top. Pinch together to form a decorative edge. Use a knife to cut slits into the top. ( I decorated my Pi Pie with a pi symbol using extra dough and a little bit of pomegranate juice for color.) Bake in the oven at 375 degrees for 40-45 minutes.

My overly ripe pomegranate fruit

My overly ripe pomegranate fruit

Rinsed pomegranate seeds

Rinsed pomegranate seeds

3 parts- Sliced Granny Smith aples

Sliced Granny Smith apples

3 parts apple + .14 parts pomegranate = 3.14 Pi Day Pie

3 parts apple + .14 parts pomegranate = 3.14 Pi Day Pie Ingredients

Extra flaky crust

Extra flaky crust

The apple and pomegranate fruit filling

The apple and pomegranate fruit filling

Pi pie ready for the oven

Pi Day Pie 3.14 (2013)

Pie #64- Apple Pomegranate (Pi Day Pie)

Pie #64- Apple Pomegranate (Pi Day Pie)

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Pie #55- Chocolate S’mores with Cherry Jubilee Sauce January 24, 2013

Note to self: Always read recipe ahead of time and plan accordingly.

Truly, I loved the idea of this pie because s’mores just scream FUN!.  Who doesn’t love a s’more- whether you are camping or making one with graham crackers smothered with Nutella and Marshmallow Cream?

Travis and I had invited one of our favorite, FUN! work colleagues over for dinner. We both have had the pleasure of collaborating with the amazingly talented and always jovial John Warfel. Travis and John worked together when they were at Wirestone and more recently, John and I have worked together on product photo shoots for Scentsy. It’s always a good time when you are assigned to work on a project with J5.

Nothing like a fine meal and a good pie to impress a self-proclaimed sweet tooth. John was familiar with the 2010 Pie Project, so he came in with some high expectations. Needless to say, I pulled out all the stops for this guest and his family.

I pulled out my go-to pie book, Pie by Ken Haedrich and found this FUN! recipe. Back in 2010, I made the base recipe, Chocolate Mousse Chiffon Pie as my Pie #12. This one for Pie #55- Chocolate S’mores Pie with Cherry Jubilee Sauce just had a few more steps added to the recipe.

Pie #55- Chocolate S'mores Pie recipe

Chocolate Mousse Chiffon Pie Recipe

Home made graham cracker crust

Home made graham cracker crust

Coffee, butter and melted chocolate mixture

Coffee, butter and melted chocolate mixture

Whisking in the egg yolks after the mixture has cooled.

Whisking in the egg yolks after the mixture has cooled.

Close up of the texture

Close up of the texture

Stiff beaten egg whites + sugar

Stiff beaten egg whites + sugar

I actually had to heat up the mousse a bit since it got so cold during the cooling off process.

This mousse got too cold, thanks to the frigid air temperatures outside. I had to heat it up on the stove top in order to get it smooth enough to mix it with the egg/sugar mixture.

Now it's time to whip the cream

Now it’s time to whip the cream

Now ready to mix the whipping cream in with the new mixture.

Now ready to mix the whipping cream in with the new mixture.

Cold marshmallows in my refrigerator

Cold marshmallows in my refrigerator

Adding the cold marshmallows to the mousse chiffon

Adding the cold marshmallows to the mousse chiffon

The chocolate mousse chiffon now in the graham cracker pie shell topped with mini chocolate chips.

The chocolate mousse chiffon now in the graham cracker pie shell topped with mini chocolate chips.

My pie "quick set" method. Thanks to Mother Nature's 8 degree day.

My pie “quick set” method. Thanks to Mother Nature’s 8 degree day.

Ready to eat!

Ready to eat!

The Warfel family!

The Warfel family!

Alex Warfel's pie art!

Alex Warfel’s pie art!

The blackboard wall in our dining room. LOVE this!

The blackboard wall in our dining room. LOVE this!

Pie #55- Chocolate S'mores Pie with Cherry Jubilee Sauce. Happy Leftovers!

Pie #55- Chocolate S’mores Pie with Cherry Jubilee Sauce. Happy Leftovers!

Personal Notes:

  • The other title for this pie could be, Pie #55- the FOUR Hour Pie.Why I didn’t reread my own previous post on Pie #12- Chocolate Mousse Chiffon Pie is beyond me. My personal notes on that post say it all, “Making this pie was a little time-consuming.  It took me a couple of hours from start to finish with some down time interspersed while I waited for the fudge sauce to congeal.  Once completed, it still needed at least 4-6 hours in the refrigerator to completely “set”.  So, if you plan on making this pie, give yourself plenty of time.”  If you count the grocery shopping, all the prep work, the home made graham cracker crust, the melting, cooking, cooling  and waiting plus the extra steps that turn this into a Chocolate S’mores Pie with Cherry Jubilee Sauce, give yourself about four hours.
  • Oh, yeah, the four hours doesn’t count for the fact the recipe wants you to let the mousse chiffon sit for at least 6 hours or overnight. THAT didn’t happen. There happened to be sub-zero temperatures outside that day and I did a pie quick freeze on my patio two hours before our guests arrived. My pie was able to “set” with mother nature’s helping hand.
  • Is it worth it? YES, definitely! And the Cherry Jubilee Sauce on top is pretty out of this world!
 

Pie #52- Eggnog Chiffon December 29, 2010

Here it is …the official GRAND FINALE of the 2010 Pie Project…Pie #52- Eggnog Chiffon! 

In the spirit of the holidays, this pie was originally made with my husband, Travis and my “foodie” friend, Sharon in mind both of whom LOVE eggnog.  I personally do not care for the taste (at least the kind of eggnog you find in the grocery store), but let me tell you, THIS is not your grocery store eggnog pie.  This is home-made eggnog at its finest.  I never knew I liked the stuff until I tasted a slice of this pie.

Once again I have called upon the author of Pie, Ken Haedrich, to supply me with his recipe for eggnog chiffon pie.  So far, nothing from that cook book has disappointed me or my lucky tasters.  (There are 11 out of 52 recipes from my blog that have come from his book.  Considering there are over 300  recipes in Pie, I just barely put a dent in it.)

 

 

 

 

 

 

 

Personal Notes

  • The pie construction is a little on the labor intensive side, but it is well worth it if you want to impress your friends and family.  The only baking involved is the baking of the graham cracker crust because the rest of it is cooked on the stove top and chilled in your refrigerator.
  • This was my first successful graham cracker crust from Ken Haedrich!  And the funny thing is that I screwed up on the amount of the butter.  The recipe above calls for 1/4 cup (or 1/2 stick) of butter and I accidentally put in a 1/2 cup or a WHOLE stick of butter.  I am convinced that the additional butter is why the crust actually stayed together this time around.  It hardened when it baked and did not fall apart and crumble when I served it.
  • A BIG thanks to Jim and MJ, Scott and Angie, Sharon and Greg, Theresa and David, Ann and Jerry  AND of course, Travis for being my official tasters for this one.  It is so nice to be able to pick your friends and share Christmas with you all.  You are our family away from home.
  • Kim and Gaynam, we are missing you!  I froze a piece and have saved it for you for when you return from your trip.
  • The pie was smooth and creamy with no eggnog (rum) after taste.  The crust was perfectly sweet, yet crunchy.  My pie-o-meter rating = 9.5 
  • Is this really the end of the end?  ….to be continued…