Thursday, September 3, 2009

Eye on the Pies

Anyone who knows me will tell you that I'm obsessed with the ABC show Pushing Daisies. I actually discovered the forensic fairy tale very late (pun intended) in the game and after it had been cancelled. Thank god for DVD and iTunes!

Of course, if you too were a fan, then you know all about the craze over cup pies ~ those small individual servings of heaven.

I decided to make them vegan and started with this pie crust recipe. After some trial runs with canned fruit, I made some concoctions of my own. It turns out there isn't much variety in the canned food section, even at Whole Foods. And fresh is better anyway, right? Um, yeah!

I started with canned cherry and pumpkin fillings and then moved on to fresh whole peaches. In homage to PD, I made Chuck's pear pies with gruyere.

The picture doesn't do them justice!
Next on the list: strawberry pie and mixed berry. Yum!

Pie Filling

* 2 1/2 cups of luscious (and organic) fruits
* 3/4 to 1 cup of sugar
* 2 tbsp. cornstarch
* 1/4 cup cold water

In a saucepan combine the fruit and sugar; stir for about 10 minutes. Mix the cornstarch and water; add to the saucepan and stir until the filling thickens. Voila!

I like to make openface pies for the visual effect. They are so colorful! I use a mug to make the pie crust circles and simply fold them into the cupcake/muffin tins. From that point you just add the filling and cook on 325 for about 15 minutes.

When making the pear with gruyere, I put grated cheese in before the filling or sometimes just add it on top.

Cup pies are so simple to make and have been a huge hit at parties!