May the Best Pie Win!

As I mentioned in my last post, I had big pie plans. Huge, even. And if you know me, you know my more than slight aversion to making pie. In particular making pie crust. I would rather make puff pastry than make and roll a pie crust. Heck, I would rather be in labor than make and roll a pie crust. This people, was an undertaking.

I hope that my efforts are appreciated.

I had secreted a stash of Key Limes back from our recent trip to Miami Beach and planned to make a traditional Key Lime Pie, then I spotted the August cover of Bon Appetit and I was torn. Key Lime vs Lime and Blackberry capped with a mass of Italian meringue. I couldn't decide which to make so I thought I would make both.

Thankfully we were invited to a friends house on Lummi Island for a BBQ and could justify making both pies. 2 pies for 3 people (the little one is at camp) was just plain crazy but 2 pies for 18 people (plus brownies) was justifiable.

A view from Lummi Island

So we had a little taste off, Key Lime Pie vs Lime & Blackberry Italian Meringue Pie. Mmmm, Mmmm.

The Key Lime Pie was traditional in every sense of the word, graham cracker crust, sweetened condensed milk, fresh Key Lime Juice, baked for a few minutes to set it and topped with the same meringue as the Lime and Blackberry Pie. I have only ever had Key Lime Pie with whipped cream but I think this converted me. The textures worked really well and they sweetness of the meringue set off the tart filling nicely. It was easy to make and I was reminded why this is such a beloved American classic.

The second pie started with a traditional pie crust blind baked until toasty brown and the edges shatter a bit when cut. A layer of blackberry and red wine compote is topped with a lime mousse and then meringue. It was time consuming to make but not difficult at all. The taste was a little more complex, crisp crust, sweet berry compote, tart mousse, and marshmallowy meringue. The mousse was set with a very tiny 1/2 teaspoon of unflavored gelatin and despite hanging out in the fridge for 6 hours it wasn't really set. It took considerable dedication and concentration to transport the pie without sloshing it all over the interior of the car.

Thanks P!

Dinner was great and there were a few fellow bloggers on hand. Julie, our hostess, of Bergamot Orange, Becky of One Green Bee Designs, Patrick of A Pint with Gus, and Megan of Whiskers in a Beard. They and their families helped with the pie tasting and voting.

And the winner was.....
Yep, the traditional Key Lime Pie. Even though contrast and taste of the Lime & Blackberry Pie was really good, those of the traditional pie were better.

So there you have it, an official, unbiased account of great pie.  If you make either of them, let me know what you think.

I should add that no one was harmed in the making of the pie crust. Follow the link below for the recipe.

Lime & Blackberry Italian Meringue Pie from Bon Appetit

1 comment:

  1. The pies and the thoughtful and generous selection of Washington wines were all appreciated. Thanks so much for bringing the fun.