Seasonal update

[khromat]

So far, this has been my best season for pies, and there's still a month left of the Holiday season.  The harvest has been good, with lots of pomegranate jelly, pumpkin, and apple pies.  Now, there are lemons, limes, and rose hips to process.  There are fuyu persimmons still on the tree, so I should look into ways to use them too

Comments

[tuftears]

*hugs* The pumpkin pie was tasty! I was surprised how mousse-like the filling was.

[khromat]

Pumpkin pie, contrary to what some bakers think, acts more like a custard and needs to be treated like a custard when baking. I've seen pies that were watery and pies that were grainy and almost cake-like as they were over baked or didn't use a good balance of purée to eggs and cream.

I've been told that pumpkin is one of e trickiest pies to make, but I never had serious issues outside environmental ones (bad ovens and so forth).

[tuftears]

I always thought pumpkin pie was more like, well, cheesecake: heavy, dense pumpkin-flavored stuff.