dan likes pie

mini-cherry pie

Posted in Uncategorized by Dan Goshorn on June 20, 2010

I got a jump on cherry season by making cherry pies in half-pint mason jars.  I’m still experimenting with the filling recipe, in fact, I haven’t even tried one of these so I’m not exactly sure how it came out, but I wanted to document the process.

Step 1, filling:

I cut the pits out of the cherries and mixed with sugar and cornstarch.

Step 2, jar prep:

I made my standard 1/2 butter 1/2 pie crust and lined the mason jars. It takes quite a bit of crust to line all the jars so I made roughly a double batch of crust.

Step 3, fill:









Step 4, cover and freeze:

You can store the pies in the freezer and eat or hand them out as you see fit.  I’ve been passing them out to VIPs (Victor at Little Miss Whiskey’s).  Then just bake at 375 for 40-50 minutes.  Eat with ice cream.

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Strawberry Rhubarb Tart

Posted in in brief by Dan Goshorn on June 2, 2010

In the process of making this I discovered two things:

1. it takes a lot of rhubarb to make a pie

2. rhubarb smells like hippie

I also constantly mix up Tart and Torte (or in my mind “tort,” probably a lawyer thing).  Serve with fresh whip cream.

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Posted in Uncategorized by Dan Goshorn on June 1, 2010

I’ve been making several attempts at Blackberry pie the past few weeks. Blackberry’s are one of my favorite fruits and I’m attempting to perfect a pie that maximizes my ingestion threshold.

The “pie bible” and the internet haven’t been providing much guidance on the matter, but the pie that got the best reviews (pictured above, poorly) was:

  • Standard crust, full top;
  • 5ish cups of blackberries, very lightly mixed with 1/2 cup of sugar and 1/4 flour.

I brushed the top crust with milk and sprinkled with sugar and baked for 35 or 40 minutes at 375. The extra sweet top balanced well with the still tart blackberries.  I was careful not to mash the berries while adding them to the pie, so they  oozed a bit while cooking but still had good texture. (here’s the big winner on display)

Runners up:

I tried a crust with holes in the top for glamor purposes, but with all the heat escaping while baking the berries came out a little too firm.  Also, it turned out pretty ugly.

I also tried cooking a bit longer at higher heat. But the blackberries became a mash, and the lack of texture was unappealing. (it came out looking good though)

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Cherry Pie, in brief

Posted in in brief by Dan Goshorn on May 25, 2010

oozing out the side a little there. oh ya.

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Really Big Apple Pie

Posted in Uncategorized by Dan Goshorn on March 31, 2010

My roommate Devin requested an apple pie for his going-away dinner (which he’s had about 10 of in the past week).  I’ve tried several different styles of apple pie, but I’ve generally settled on lattice/crumb top pie as my go to.

General technique:

Crust – Standard crust with lattice top. Top with a mash of flour and butter.

Apples – I generally prefer honeycrisp apples, sliced flat (not wedge).

Filling – There are countless methods for prepping apple pie filling. Apples collapse while cooking and various oven temperatures/cooking times affect the finished pie. I do all my baking in an unpredictable rental apartment stove, so I find using a filling of sliced apples, applesauce and some spice is more forgiving and you get a consistent quality pie.

The first pie I ever made was an apple pie. Devin, Sebastian and I ate the whole thing in one sitting. It was unholy and delicious. This pie wasn’t quite as good, I sorta over did it shoving apples into this thing, and it all came out looking pretty ugly. But there was nothing wrong with it that a scoop of ice cream couldn’t cure.

Cons-It was ugly

Pros-It was delicious

(in this picture you can see devin’s blood pressure meds next to the pie, awesome )

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Thin Mint Ice-Cream Pie

Posted in Uncategorized by Dan Goshorn on March 17, 2010

I wanted to make a pie crust out of thin mint cookies (cause why not right?), so i made this creature in honor of St Patricks day, sorta a mint/cream/ice cream/girl scout cookie pie.

Actually, that’s exactly what it is. I put oreo ice-cream (i had intended to use vanilla and add mint extra, but i apparently blacked out while at the grocery store and grabbed the wrong stuff) on top of a thin-mint girl scout cookie crust and topped with chocolate fudge topping and cool-whip dyed green mixed with above mentioned mind extract. (I had intended to whip up real cream, but Ben had used up all our cream by dipping oreos in it. apparently he prefers heavy cream to milk. ya)

Pros – Thin Mints make killer pie crust.

Cons – The fudge topping was melted chocolate, butter and brown sugar. It got ROCK SOLID in the freezer and was pretty much inedible. I also (1) didn’t wait long enough for it to cool so it melted the ice-cream as i spread it, impatientence is a common theme, and (2) didn’t spread it evenly so the weight pushed the half melted ice cream, see item (1), around the pie so there were pockets of pure fudge and pockets of pure ice cream.

additional pros – it was fucking delicious.

additional cons – i chipped all my teeth

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