The August project for the Lazy Bakers, No Rules Club was this creamy looking, whipped cream covered, rum infused pie from Martha Stewart. I am all about creamy goodness, especially when there's a little kick of liquor.
September 15, 2008
Name of pie: Martha's Rum-Vanilla Cream Pie
Occasion: The Englishman is Back, and I've Gotta Catch Up
Constituents: Rum-Vanilla Cream Pie in a Pate Brisee Crust with Rum Whipped Cream
You all know how I feel about making pie crust. I am terrified of it.
But after last week's peach pie and before this coming weekend's chocolate cake with peanut butter cream cheese frosting (which I could eat all in its own) I decided to squeeze in the rum-vanilla pie.
Why you might ask? Joelf's friend The Englishman from Manchester, who stayed with us in July, has come back around for a couple of days. The Englishman was a lot of fun last July, and of course I am a little smitten with his cheeky English accent. (I am smitten with ANY KIND of accent. I can't help it.) He's staying with us in our little guest room/cave and what better way to welcome a guest then with a liquor-infused pie? (Plus this means there are more people around to help eat it!)
So despite my pie crust terror, Martha's recipe for pate brisee seemed pretty easy. All you do is food process flour, butter, a teeny bit of sugar and salt together with enough ice water to hold the dough together. Then you shape the dough into a couple of discs and refrigerate for a while. There seemed to be few places I could screw it up.
I made the dough last night and rolled it out this morning. That seemed to go okay, so after another rest in the refrigerator I blind baked the crust. Which also seemed to go okay.
Cooking the pie filling was fairly uneventful. I scraped as many vanilla seeds out of the pod with my fingernail as I could (which was pretty much all--I was a little obsessed) and cooked the milk, cornstarch and sugar in my favorite saucier. It took 5,000 years for the mixture to boil, but it finally did. I went ahead and heeded BBC's advice about not forgetting to put the filling back on the stove after whisking in the yolks. Another 5,000 years later the filling finally came back to a boil, so I pulled it off the heat, added the rum and butter, and let it sit for 10 minutes. After sitting for 10 minutes I poured the filling into the pie shell and stowed it in the refrigerator.
(the next day)
Holy crap, people, this pie is SO GOOD. I am a fan of all things creamy, and this certainly fills the bill. Several of us dug into the pie last night after an Indian dinner, and it was better than the Indian dinner.
Martha wanted me to pipe the rum whipped cream as stars onto the top of the pie, but she must not know me very well, because I am not a Piper. I basically frosted the top of the pie with the whipped cream and everybody was happy. Take that, Martha!
I will say however that the pie crust was a little like cardboard. I'm working on it, but damn if pie crust hasn't got me all in a twist. I WILL FIGURE THIS OUT. Dangit.
In the meantime, I will help myself to another piece of pie.
Read about BBC's misadventures with Martha's pie.
Read about Pinknest's beautful pie, and get the recipe!