This week’s Baking with Dorie recipe for Banana Cream Pie was chosen by Rebecca of Beurrista. You can find the recipe for this yummy pie on Rebecca’s blog (along with some other fantastic recipes), or on pages 342-343 of Dorie’s book Baking: From My Home to Yours.
I was very excited to try this pie as it gave me an opportunity to try several things I’ve never done before: making a pie crust from scratch and homemade whipped cream. The recipe itself was relatively simple. Bake a pie crust, add alternating layers of yummy custard and bananas, and top with whipped cream. However, my execution was a bit off. First, I had a hell of a time with the pie crust. It took me a long time to get it rolled out to the way I wanted it, and I couldn’t for the life of me get it to go in the pie pan correctly. Then, after all of the frustration of getting the crust in the pan, I burnt the freaking thing. Thankfully, the custard and whipped cream turned out great, and everything combined was fabulous! Even the husband enjoyed it, and he assured me days ago that he does not like banana cream pie. The pie crust was actually good despite being overdone. I always thought homemade whipped cream wasn’t really worth the effort, until tonight. It was so easy to make and tasted SO much better than the stuff you buy at the store! Thank you, Rebecca, for an excellent pick!
Check out the BWD blogroll to see how the other bakers did with this pie. Up next, Cherry Fudge Brownie Torte, which is on pages 284-285. Two of my favorite things…brownies and cherries!
This week’s Baking with Dorie recipe for Creamiest Lime Meringue Pie was selected by Elizabeth from Gluten-Free Baking 101. You can check out her site for a gluten-free version of this recipe and a fabulous picture tutorial. For the original recipe, check out our founder Grapefruit’s blog, or pages 337-339 of Dorie Greenspan’s Baking: From My Home to Yours.
Considering I wasn’t going to have my favorite taste tester here to help me eat this pie (the husband is in Phoenix…), I halved the lime filling and used mini graham cracker pie crusts (from the store…shameful I know…). I did not make the meringue because, well, I’m not a meringue kind of girl. However, after looking at Elizabeth’s pictures of the Swiss meringue, I may be tempted to try that! I thought overall the pie was pretty good, but not so good that I would go to the effort of making it again. I found the filling way too buttery for my taste (2 1/2 sticks!!!); however, this did not stop me from eating a whole mini pie!
Check out the BWD site to see how the other bakers did this week, and to get information on how to join our fabulous group. For August 2nd, we will be making a Blueberry Crumb Cake. I am VERY much looking forward to this one!
Today’s BWD recipe for Summer Fruit Gallete was chosen by Elizabeth of Gluten-Free Baking 101. You can find her gluten-free version here. You can find the original recipe on Tina’s blog, My Domestic Bliss, or on pages 366-367 of Dorie Greenspan’s Baking: From My Home to Yours.
I was a bit intimidated by this recipe. As I’ve posted here before, I don’t have a ton of baking experience, and have never made a pie crust. I figured that would be the part of this recipe with which I would struggle. Turns out that was the easy part for me! My plan was to use peaches (Dorie recommended peaches, apricots, plums or rhubarb). I spent 30 minutes trying to get the peaches peeled and sliced, and only got halfway through the eight peaches I had. Thankfully, I had seen Elizabeth’s post using blueberries, and since I just bought some this morning along with strawberries, I decided to go that route. Thanks goodness! It was so delicious. The husband loved it too, although he was missing some whipped cream or vanilla ice cream (he has a pretty strong sweet tooth). The pie crust was to die for, and will definitely be my go-to recipe.
Doesn’t this look amazingly delicious?
To see how the other BWD bakers did with this, check out the blogroll here. For the next BWD recipe, we’ll be making Caramel-Peanut Topped Brownie Cake, which can be found on pages 264-265.