
I made a Pie on Sunday.
Last fall it was Soup. This fall, it's Pie. It is not, however, a pie diet. That would be suicidal for my body. I'm limiting myself to one pie a week. As much as I love soup, I love pie more. And it's a toss up of what I love more: baking pie or eating pie.
So, I'll try to document my pie baking adventures and pie baking philosophy. Sadly, this documentation will not include photographic evidence. I don't have a digital camera (gasp!) and, also, I'm too lazy to take and upload pictures. Also, my pies get eaten quickly.
Over the summer I experimented with chiffon pies. Now it's fall, and it's time to move on to the delights of double crust, fruit filled pies. I'm talking to you apple!
Back to Sunday, when I made a pie, it was a double crust pie filled with apples, pears and Chinese Five Spice. Up to Sunday, I'd only used Five Spice in stir fry and my pathetic attempts at Singapore Noodles.

Chinese Five Spice was a surprisingly excellent accent flavor. And the pears helped out too. The best part about putting pears in the pie, I didn't have to peel them! Pear skin bakes away! Apple skin, not so much. But this new fun, fact about pear baking is making a pear pie for next weekend seem much more appealing.
The pie was good. It got eaten within 48 hours. It made an excellent breakfast. The hardest part in making it was, as always, waiting for it to cool. Which I failed to do. I lasted about an hour and a half. Then I just had to cut into it to see what the heck Chinese Five Spiced pie tasted like (it tasted like yumminess) and a half inch deep sea of juices poured out into the space my pie slice left.
I will work on my self control for next week.
Pie Report Conclusion: Apple + Pear + Chinese Five Spice = GOOD PIE.
Recipe after the jump.
This recipe is adapted from a recipe in this book. It's also from memory, so accuracy might be a problem.
Double Crust: 2 c flour, 1tsp salt, 1/2 c veg oil, 1/2 c cold water
Filling:
3 1/2 c apples (peeled, cored and sliced)
3 1/2 c pears (cored and sliced)(*)
2 T lemon juice
1/2 c sugar
Mix the above ingredients and let juice in a strainer suspended over a plate or bowl for ten minutes (so that ideally the apples will lose much of their water and not deflate your pie too much when you bake it...which only half worked for my pie)
1 1/2 T corn starch
1/4 c sugar
2 t Chinese Five Spice
Mix the starch 1/4 c sugar and Chinese Five Spice. Add to juiced apples & pears. Mix well. Pile on top of pie crust. Place several dabs of butter or margarine over pile of fruit then place second crust on top. Seal and flute edges. Cut vents into top crust.
Bake: at 400 degrees F for 30 minutes, then at 350 degrees F for 30 more minutes.
Let rest at least 2 hours (probably more) before eating. Resist cutting into it...if you can.
(*)No, you don't need to peel the pears!!! It's fantastic. No-peel fruit!
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