Thursday, June 27, 2013

Daring Bakers, June 2013: Pie!

Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens.  I went for the charmingly named 'Crack Pie', an oat-crust, gooey centred beast of a thing.


125g unsalted butter, room temperature, divided 85gm & 40gm
5 1/2 tablespoons packed light brown sugar, divided 4 & 1½ tbsp
2 tablespoons white sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt

3/4 cup white sugar
1/2 cup (packed) light brown sugar
1 tablespoon dry milk powder
1/4 teaspoon salt
1/2 cup (115gm) unsalted butter, melted, cooled slightly
100ml cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar for dusting

For the crust: Preheat oven to 180c.

Combine larger portion of butter, larger part of the brown sugar, and the white sugar until well beaten. 

Add egg, beat that in until pale, fluffy.

Add oats, flour, salt, baking powder, baking soda. Stir to combine

Spread mixture on baking paper on tray.  Bake in oven for 15-20 minutes, until golden brown.  Let cool completely on wire tray (about an hour)

Crumble the cookie into fine pieces.  Add remainder of butter, brown sugar, and combine

Spread into pie tray, pressing down, and building up an edge.

For the filling:  Preheat oven to 180c.

Whisk together sugars, salt and milk powder in a bowl.  Add melted butter, whisk to combine.

Add cream...

... Egg yolks and vanilla essence.  Whisk again to combine.

Pour into crust.  Bake at 180c for 30 minutes.  Drop temp to 160c, cook 20 minutes longer.

Take delicious looking pie out of oven. Let it cool

Cut slice of delicious looking pie.  Discover that it is also delicious tasting.