For 2021 I decided I wanted to intentionally improve a skill: pie crusts. And because I believe in shooting for the moon, I set the goal of making a pie a week. This worked out great through most of the winter. I had just moved to Milwaukee and the winter kept me inside, enjoying heating up my oven. Then Spring hit, and I switched to hiking trails rather than staying inside making pies! My rate is closer to a pie every two weeks, but here are links to all of the pies I have made thus far!
Chocolate Caramel Banana Cream Pie from Tartine: B
Lemon Tart with Blackberry Jam from Dessert Person: B
Chicken Curry Pot Pie, from Washington Post: B
Chocolate Pudding Pie, from Tartine, although not this exact recipe: C
Strawberry Cream Cheese Poptarts, pie crust from King Arthur Flour, strawberry jam and cream cheese filling my own: A
Chicken Pot Pie, from Bon Appetit: C
Butterscotch Tart, from Tartine, I couldn’t find a recipe online: C
Salted Peanut Tart, from Smitten Kitchen: A
Turkey Shepard’s Pie with Cauliflower Mash, originally from Cooking Light: A
Tomato Ricotta Tart, originally from Cooking Light: C
Earl Gray Caramel Tart, from The Book on Pie: D
Cherry Ginger Mini Pies, from The Book on Pie, I couldn’t find a version online: B
(a cheat) Cardamon Carrot Cake, from Bon Appetit: A
Black Forest Pie, from The Book on Pie, I couldn’t find a good version online: B
Chocolate Peanut Butter Pie, my own recipe, given to a stranger on reddit: ?
Lemon cream tart, from Tartine: B
Chocolate Banoffee Pie with Speculoos Crust, from Bon Appetit: A
Spring Asparagus Galette, from Smitten Kitchen: C
Chocolate Banoffee Pie with Speculoos Crust, from Bon Appetit: A
Chocolate covered raspberry pie, from The Book on Pie, B
Strawberry Slab Pie, from New York Times: C
I made some pie this week, and I have a photo of it, but I cannot for the life of me remember what it is: ???
Nectarine, Mascarpone, and Gingersnap Tart, from Smitten Kitchen: A
Mushroom Bourguignon Mini Pies in a King Arthur Flour crust, filling from Smitten Kitchen: B+
Black Bottom Oatmeal Pie, from Smitten Kitchen: B
A Cheat: Olive Oil Cake, from Bon Appetit: B
Just a really good shepard’s pie, recipe improvised, but using the caramelized onion gravy from OhMyVeggies: B
Cranberry Curd Tart with Almond Crust, from America’s Test Kitchen, topped with orange marshmallow from the Restaurant Martiné cookbook: A
A cheat, spiced chocolate pumpkin cake with pumpkin glaze, from Bon Appetit: B
Apple Pie Cookies, from Smitten Kitchen: A
Peanut Butter Jelly Pie, similar to the linked recipe, but from The Book on Pie: A
An unspeakably bad vegan and gluten free french silk pie, I won’t link the recipe: F
Another round of Apple Pie Cookies, but this time demonstrating exactly how critical a hot oven is because the butter leaked before evaporating and made a tough crust, from Smitten Kitchen: A