Happy Friday the 13th! Be careful my pretties because you never know who might be watching you! Because on Friday the 13th or Halloween, even pies have eyes! A vanilla scented rhubarb tart is given a creepy twist with the easiest Halloween friendly decoration!
I was a bit nervous and harried when I made these. You see sometimes I think of ideas and they just don't work out or they're just not feasible but I believe that they are. Like these rhubarb eye pies, which are on the menu at this year's Halloween party menu.
I planned these a week ahead of time. I wanted to make these in disposable foil pie tins so that I could make a large number and they would keep their shape. I went to a shop where I had to purchase 1,000 of these tiny pie tins (hey if anyone needs some, you know where to come!). Then I made these pies crossing my fingers that they would work. Thankfully I think that they worked out better than I thought they would. I ticked off one more Halloween party item and did a happy dance.
I was much less stressed when I met Nina that afternoon for a training session. She came over to our communal garden and announced that she was now fasting. I thought that this was her version of solving the problem of cooking. She explained that her fast involves drastically cutting calories and eating a meal of protein with long periods not eating to help build muscle and lose fat (misery is just a bonus). It sounded like hell on earth and I could tell that she was not coping.
"I'm so hungry I'm going to eat someone's face off!" she said with madness in her eyes, while kneeling dangerously close to my face.
She got so desperately hungry that a new neighbour upstairs had started to cook some food just near where we were working out. "Yoohoo!!! Hello!??" said Nina waving her arms and doing jumping jacks on the grass below to get his attention.
"Hey what are you cooking? It smells really good!" she said, I think hoping for an invitation to eat.
"Errrm Chinese food. Tomato and eggs," he answered. He did not invite her up to try some and she was sad. I offered her a rhubarb tart but alas that wasn't high protein enough. Moral of the story: eat pies even ones with eyes or you could possibly want to eat someone's face off.
So tell me Dear Reader, do you sometimes see things in your head and not know whether you can make them real? Have you ever tried a diet like this? How long is the longest time you've stick to a diet or fasted?
Creepy Rhubarb "Eye" Pies
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Print Recipe
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 45 minutes
Makes 16 pies
5-6 sheets shortcrust pastry, thawed but then kept in the fridge so it doesn't go floppy
1 bunch rhubarb, trimmed and cut into pieces
1 cup water
1/2 cup sugar (or to taste)
1 teaspoon vanilla extract
1 egg yolk mixed with 1 tablespoon water
a dozen pitted, frozen cherries (do not thaw)
White on white edible paint and a fine paintbrush
Step 1 - Preheat oven to 210C/410F and have your pie tins ready (I prefer these to cupcake trays as they are shallower which makes pressing pre-made dough easier). First make the base and pre-bake it so that it cooks completely. Cut out rounds of shortcrust pastry for the bases as large as your pie tins (you won't use all the sheets, around 3-4). Dock holes at the bottom and bake for 15 minutes.
Step 2 - In the meantime place the rhubarb and water into a saucepan and heat. Allow to soften, it won't take very long and then add the sugar and vanilla. Taste for sweetness adding more if you want. Strain and cool the rhubarb (the rhubarb syrup is delicious with soda water).
Step 3 - Fill the pastry bases with the rhubarb. Then cut out fluted rounds in the shortcrust pastry for the top. Secure to the base brushing with the egg wash mixture.
Making the "eyelids"
Step 4 - Halve the cherries and check their size. Cut out small rounds that are big enough to wrap around the cherry and cut these in half to form half moons or "eyelids" and gently with a knife, cut a little line for a double eyelid.
Step 5 - Brush the tops of the pies with egg wash and then place half cherry and then gently press the "eyelid" into place. Brush egg wash on the eyelid and bake for 15 minutes. When cool, draw a white line under the cherry eye and a tiny dot.
Baking time varies with the size and depth of the pie pan, as well as the material it's made of (metal, glass, or ceramic). The type of pumpkin used (fresh or canned) and the altitude you're baking at also affect baking time.
1. Preheat the oven to the temperature that your recipe recommends. Most fruit pies bake at a temperature between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F.
Some recipes will instruct you to bake it right away. But I like to freeze the crust before pre baking. The chilling time allows the gluten in the dough to relax and prevent shrinking when baking. So I recommend freezing the pie crust for at least 1 hour before pre baking.
While not traditional or really necessary due to the time pumpkin custard takes to cook, you can avoid a 'soggy' bottomed pumpkin pie, by laying down some parchment paper in the shell, fill it with pie weights or old beans, wrapping the edges with foil then par baking the crust for 10-15 minutes at 425ºF.
Pre-baking is a must if you're looking for a flaky pie crust. It's especially helpful for recipes with a wet center. Recipes for most tarts, pies, and quiches call for pre-baking to ensure that the final product doesn't end up soggy.
Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.
For better pumpkin pie, refrigerate the filling overnight
To that end, we've found that refrigerating pumpkin pie filling overnight before using it not only enhances the spices' flavors, but also mellows them. Any “sharp edges” disappear, and you're left with a smooth meld of complementary flavors.
Pumpkin pie is a great make-ahead dessert to cross off your Thanksgiving to-do list. You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.
In the strategy presented, the mnemonic PIES is used to describe a 4-step process for solving word problems in which the acronym is described as P=Picture (draw a simple sketch) based on the situation described by the word problem), I=Information (circle key words in the problem and write next to picture), E=Equation ( ...
Contestants must place their hands behind their backs while eating the pie.Contestants must not touch / eat any pie until the start signal is given. The first person to finish his/her pie will throw their hands in the air to end the contest and be declared the winner.
Hobby: Flower arranging, Yo-yoing, Tai chi, Rowing, Macrame, Urban exploration, Knife making
Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
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