My Pie Fears...

As I wrote this post, I realized this was a really long winded way for me to say I need to start tackling my fears more often and go down the path less traveled for me. I tend to err on the side of caution, but I am starting to realize that I am the one that holds me back. I am working on this and hopefully this year I will see some positive changes due to some risk taking! I would apologize for the length on this, but I imagine you are here because you want to be. So, let's talk lemon meringue pie...

It appears as though most of you are a little afraid to tackle making pies too. I went to culinary school and have made way fancier things than pies, but for some reason, they still kind of scare me. There is the whole crispy, soggy, wet, firm, flavor equation that has to all work out or it is a failure.

Like I mentioned yesterday, I am not much of a pie eater, unless we are talking pumpkin, coconut cream, banana cream, pecan, chocolate pudding, broken glass...well, maybe I thought I wasn't, but I think I may be? Anyway, here's a food fact about me...I don't like sweet lemon anything any more. Sadly, I used to. I made the fatal mistake of taking my colonoscopy prep meds with lemonade. Word of advice, don't do that prep with things you love. Anyway, now the taste of anything sweet lemon flavored gags me. However, I did try this lemon pie filling and I thought it was really good. In fact, I loved the hint of lemon with the thick creamy custard. The lemon in this is not knock you over lemon, but just enough to compliment the custard filling. I know you are probably wondering why I even made a lemon pie at all, but the illustrator loves them and the boys like lemon too. It can't always be about me, right?

I bought the stuff a while ago to try a few new things out and so with some time on my hands, while the illustrator worked on Sunday, I decided to make a treat for the boys. 

My mother-in-law is the pie maker in our family. I believe this pie plate was given to me from her stash! I wish she would have been here to try this pie since she loves lemon. I will definitely make this the next time my in-laws come here.

I have been researching gluten free flours for a while now. Everything I learned from school or practice has gone out the window when it comes to gluten free. Luckily, today was a great day for pastry in my kitchen. I put into thought the ratio of proteins, fats, binders and liquids to make this crust up. 

There is a method to these things, but the ratios and quantities you chose definitely impact the end product as far as texture and flavor go. 

In my opinion, gluten free pastries need to be a softer dough in order to give you a more tender and less dense end product. I blindly went into this whole thing without knowing if the edges would stay crimped or if the whole thing would even taste good.

This was a pretty big gamble since we couldn't even taste the dough until the pie was completed. Another tricky part of pie making is patience...yeah, I have non of that.

I took my basic recipe for a custard filling, added some lemon juice and zest. This was an egg free filling too, so it was a lot lighter than a heavy egg custard. It is also a little paler in color too, but I am alright with that.

Gluten Free Dairy Free Egg Free Lemon Custard
(makes one 9 inch pie)

3/4 cup sugar
1 1/4 cups almond milk
1/2 cup cornstarch
1/4 tsp salt

Mix all of this together in a pot over medium low heat. Stir until the mixture becomes thick. When it has thickened, add...

1/2 cup freshly squeezed lemon juice
1 TBSP lemon zest
2 TBSP Smart Balance Light
1 dropper Vanilla NuNaturals stevia (or 1 TBSP more sugar in the beginning)

Stir over medium low heat until everything is combined and thickened. Pour into prepared pie crust.

I wanted to make a marshmallowy topping and after talking with the illustrator, I decided to give my seven minute icing a try.

My biggest fear with this whole thing was that their would be too much liquid and that the topping would slide off. I decided to take the water out of my recipe (which I changed on the original page) since the humidity is so high here and I don't think it is necessary.

This made a perfect marshmallow topping! I totally get why people Love their bacon...I LOVE seven minute icing!

I knew the boys would like it if I toasted it up, so I figured I would have a little fun with the whole thing. I don't make big desserts normally, so this was all or nothing.

I had my arm in the oven the whole time rotating this around under the broiler for even browning. I think I still have some arm hairs left...I think.

This was the first slice, which is never the prettiest. I called the illustrator down to cut the thing because I was still scared I was going to mess it up.

He refused. He was afraid too and said it was my creation, I could have the "honor". 

It sliced no problem...thank goodness!

This is the slice from yesterday. The pie is gone. The filling set up, the crust was still crisp and the meringue held together without sliding off! That, really, is all a girl could ask for! Now, I need a chocolate pudding pie!

Are you a risk taker or do you stay on the safe side? I think there is a happy medium you can achieve with this and I am just getting there. I have a huge fear of letting people down and failing at things, but over the past few months, I have realized that I don't need to worry as much about what other people think. I need to do things for me and be happy with myself. I have also learned that the people that matter, will stick by you no matter what and even pick you up when you fall. Again, I know this is a heavier subject than pie, but I think through food.