This month Sally challenged us to make pretty pies. This is not my forte! This is only the second pie I have ever made, and for it to be pretty? Well, I did give it my best shot.
Sally’s challenge was to bake any pie we chose and she provided many beautiful designs to inspire us to be creative with the lattice topper.
My first pie was also a Sally challenge, from back in July, and we really liked the cherry pie recipe from her website, but cherries are no longer in season. So I chose her cranberry almond apple pie to bake for our family Thanksgiving dinner.
The first order of business was to make the crust and allow it, at least two hours, to firm up in the refrigerator. Sally’s pie crust recipe is easy to follow and does produce tender, flaky layers.
After a couple hours I rolled out the bottom dough and placed it into a 9 inch baking dish.
The almond portion of the pie is from almond paste. Sally recommends Odense and it is rolled out and fitted into the bottom of the pie.
This went back into the refrigerator while I mixed up the filling.
Now came the tricky part for me-how to decorate the top of the pie? I decided that I wanted to make a braided edge so I cut strips 1/4 inch thick and made three stranded braids. Not that easy it turns out, when there are small bits of butter running throughout the dough! But I eventually got it done and laid them over the circumference of the dish.
With the extra dough, I cut wider strips, and used cookie cutters to stamp out turkey and heart shapes.
The pie went into the oven until it was golden brown and the filling was bubbling.
This was probably my least successful challenge to date. It was tasty, although I feel it should have baked longer, and we did enjoy it. However, I need more practice with pie dough!
What a great reason to keep practicing 🙂 Can’t wait to see what Sally has in store for us in December!