Just because you're on a diet doesn't mean you can't have pie — it's Pi Day, after all! If you're worried about having a day's worth of calories in just one slice, don't be. From sweet to savory — and even a pie shake — there's a lightened-up recipe for all your favorites.
Since both my mother and my grandmother are avid pie-makers, I've grown up eating a fair share of buttery, crust-covered, fruit-filled desserts in many different shapes and flavors. From galettes to fried pies to traditional berry and peach, for me pie beats out cake any day of the week. So I'm loving that pie is generating some sweet buzz at restaurants and bakeries as well as weddings (goodbye, cupcake tower, hello, pie bar). The rustic, down-home dessert is having a "moment," so now's the time to have some fun with it! Whether it's just for your family or it's for wedding favors, I've rounded up some new ways to bake, package, and display pies. So, dig in!
The cupcake craze seems to be reaching its peak, but there's a new trendy dessert poised to take its place — pie. The most traditional of baked goods has been enjoying a resurgence lately, with 12 million more slices sold last year than the year before.
With pie's popularity on the rise, chances are you'll be seeing the new bakeries pop up with over-the-top latticed creations ready to compete with those ubiquitous cupcakes. If you need a sugar fix, which baked good is better for you — a slice of pie (typically 1/8 of a nine-inch pie, or about three ounces) or a cupcake with frosting?
- Start by baking the pie in a disposable aluminum pie pan. This way you won't have to remember to get the pan at the end of the party.
- Pick up a pie box from a local bakery or the baking department of your regular grocery store.
- Place the box on a large sheet of parchment paper. With a pencil, trace the shape of the box onto the parchment paper. Cut down to size leaving a two-inch border on one edge.
With Fall on its way, I wanted to started baking again and start experimenting with pies and tarts. I noticed on a lot of the recipes, they call to cook the crust before hand and to ensure it doesn't bubble to place tin foil over the crust and fill it with beans or pie weights or pie weight chain. I was just wondering if there are any bakers out there that have a preference and why?
When I make a pie, I normally use dried beans, then I toss the beans after using them. It might be more environmentally friendly to purchase weights, like the ones shown here from Williams-Sonoma ($13.50), but I don't make pies often enough to need them. What do you use? Please share your pie-baking tips with us below!
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