Petite pie post

(In which I make a small detour and a questionable pie.)

So, the promised Big Baking Bonanza is coming up, really! But suddenly, it was Pie Week! Since I’m a bit of a pie fanatic, who am I to argue with that?

So, since I had a bit of chicken I needed to use, I decided to make a chicken pot pie in honour of pie week.

Pie without wheat? Not great, to be honest. I did a bit of googling for pie pastry without wheat, but since it called for a bunch of weird stuff that I didn’t have in my cupboard (such as xanthan gum, whatever that is), I just improvised.

I mixed rice flour, barley flour, and oat flour with dairy-free butter (sounds like a contradiction in terms, doesn’t it?), and 5-6 tbsps of ice-cold water. (Don’t really know how much I used of everything, I don’t usually measure. Maybe 3 cups of flour and 1 cup of butter? Basically, if it looks to dry, add more water or butter, if it looks too wet, add more flour. Just keep adding stuff until it looks like pastry dough.)

Yay, food processor!

I usually mix with my hands, but I have a new food processor, and I kind of love it! Imagine, making pastry without getting your hands all sticky or floury! The mind boggles!

(I wouldn’t be surprised if there’s an entire post soon constisting of some sort of ode to the food processor.)

After mixing, I wrapped it in plastic and popped it in the fridge for a bit.

Since I’ve never made chicken pot pie before, I based my filling loosely on comfortablydomestic’s recipe.

Pretty vegetables. Yes, colourful food makes me happy.

I chopped some carrots finely, and added whatever vegetables I found in my freezer that would go with it; onions, green beans and peas.

You all know what chicken looks like. What's the point of this photo?

The reason for making this pie; some leftover roast chicken, which I picked and shredded. Not a lot of chicken, but it’s a small pie just for me, it’s not like I’m feeding a family.

I made the gravy with dairy-free butter, soy milk, cornstarch and vegetable stock (and salt, pepper and thyme).

I know. Doesn't look like a pie, does it?

Because I didn’t have a lot of chicken, and my pie plate was far too big, I baked it in my bread pan (for half an hour or so at 200 Celcius – maybe a bit longer, at least until it looked brown and crispy).

So. There’s a reason they put wheat flour in everything, people. Beacuse it’s tasty. Especially in pastry. When I scooped it out onto my plate, it all fell apart and was more like a crumble than a pie. (And that’s just wrong. Crumbles shouldn’t be savoury! There should be berries involved! Or apples, or raisins, or all of these.)

Chicken pot...crumble?

The taste was really good (the gravy worked great, even with soy milk and all of that stuff), but the texture was just wrong. Yep, I’ve said it before, and I’ll say it again. It was really wrong and crumbly and strange. If only the pastry had worked out, this would have been great.

I’m really looking forward to ending my experiment, having wheat again, and making proper chicken and mushroom pie with fluffy, flaky pastry.

The thing is, I’m an amateur in the kitchen, just starting out exploring all the exciting tastes out there. Stuff isn’t going to be perfect. My kitchen isn’t spotless, I don’t wear an apron, I don’t take my pictures on pretty china, and not everything I make will turn out great. I’m not that kind of blogger. But I think it’s important to share the less successful ventures as well. That’s the whole point of cooking! (Except that you have to eat to live, and all that.) Be adventurous! Try something new! Don’t worry if you have a few disasters – how else will you learn?

 So, here’s one of my less successful experiments. It’s highly unlikely it’ll be the last!

Taste of autumn – Apples

(A not-so-thorough post about apples, in which I make an unexpected dicovery, prepare some apples for freezing, and make my first ever store-bought-pastry pie.)

Despite sitting outside in shorts and T-shirt for the past 2 days, I finally have to admit defeat and realise that autumn is well and truly here.

The thing about autumn though – it’s a gracious winner. Once you surrender, you realise autumn is actually pretty great; a treasure-chest of all things cosy and comforting.

This would have been even prettier if I'd taken it yesterday, when it was all sunny and golden.

There’s pretty colours on the trees, you can stay inside with tea and a good book, without feeling that you HAVE to go outside because it’s sunny, lots of great TV shows start up again after summer hiatus, and there’s plenty of new seasonal produce around. If you’re lucky, you might find some just outside your door.
World's smallest orchard

'My' apple trees

After living in this flat for almost 3 years, I suddenly discovered, not only one, but two apple trees outside my window. To be fair, I’ve always sort of known the trees were there (I may live in my own little world, but not to that extent!), but I’ve never noticed the apples. I must mention that I live in a block of flats with a shared garden, so I spend very little time there.

Needless to say, this was a very exciting discovery (maybe not Colombus-coming-to- America-exciting, but at least spare-fiver-down-the-back-of-the-sofa-exciting). It’s almost getting a bit too cold for apples now, but there were some left, and after a good rummage on the ground, I found a few that I could use (and also made the slighty less thrilling discovery of a dead mouse in the process).

There’s just something about apples that says ‘autumn’ in a way that recalls golden childhood evenings spent nicking apples from unsuspecting neighbours’ gardens under a canopy of flaming leaves (not that I’ve ever done this, of course. Stealing apples is bad, kids. Also, the owner of the tree is usually all too happy to get rid of a few apples if you ask first. Although that isn’t nearly as thrilling).

Apples aren’t exactly expensive in the shops right now, but there’s a special feeling about cooking with apples that you’ve picked yourself (and that probably aren’t full of pesticides and stuff).

Flawed, but beautiful

They’re not as pretty as the apples in the shops, but beneath those lumps and discolourings lurks a wealth of flavours. I have no idea what variety they are, but there were 2 different kinds, which were both crispy and juicy with a tangy flavour.

There’s obviously a huge amount of things you can do with apples, but one of my absolute favourites is apple pie. There’s not going to be a proper, thorough recipe this time, but maybe later. The reason is that I decided to try some ready-made puff pastry I had in my freezer, and see how it turned out. Yes, this was my first time making pie without making the pastry first, and I was rather sceptical. (No less so because my ready-made puff pastry didn’t acually contain any butter! That’s right, pastry without butter. It just doesn’t sound natural. I think they put in some vegetable margarine and oils instead. The reason I wanted to try this, is that I might go back on a dairy-free diet I tried a while ago (more about that later, most likely). And since I can’t live without pie, and dairy-free butter is quite expensive and hard to find around here, while this puff pastry was relatively cheap and available in a shop near me, this might work out cheaper and easier than making my own.)

Wow, that was a long parenthesis – and parenthesis within parenthesis! The proof-reader part of me would have something to say about that.

Anyway. I started with peeling and slicing the apples, leaving some for freezing (put some lemon or lime juice in the freezer bag with the apples, so they don’t turn brown, and freeze them as flat as possible for quicker defrosting).

Sliced apples. In case you didn't know what that looks like.

I froze 3 medium apples, about the right amount to fill my pie tin.

I then filled my pie tin with the defrosted pastry sheets and a layer of the apple slices that I didn’t freeze. On top of that went a liberal sprinkle of cinnamon and nutmeg, and a few dollops of jam. Whenever I don’t pre-cook the apples with some water and sugar, I usually put in some jam, fruit compote, of whatever I’ve got around to keep things from becoming too dry. This time, I used some cheap and horrible strawberry jam, and a bit of fancier apricot jam. (At this stage I would normally sprinkle sugar over the apples as well, but I forgot, to be honest. Luckily it didn’t matter, as my jam and apples were sweet enough, and I prefer to keep some of the tang from the apples anyway, not make it sickly sweet).
Sticky goodness

First layer of apples with spices and jam.

Yep, the edges are pretty uneven and ugly. I just couldn’t be bothered, and besides: round pie dish+rectangular pastry sheets. you do the math.
Then one more layer, with more spices, but no jam. This time, I laid the apple slices out a little bit prettier, to compensate for my lazy pastry-shaping.

Just before going into the oven.

 While the pie is in the oven, there’s time for a large cup of tea, two You-Tube-videos, three medium-sized magazine articles, or a short episode of a TV show (Friends, for instance). Which means I baked it for about 20-25 minutes at 200 degrees Celcius.

If you put your head really close to the computer, and believe, you can detect a faint aroma of apples and cinnamon. Or so the legend goes.

I don’t know if you can see it in this photo (well, now that I’ve told you, you will see it), but it sort of puffs up weirdly to the right. Because I used puff pastry. (Shouldn’t have told you.) Unsurprisingly, the deformed puffed bit was the best part.
Verdict:  Store-bought puff pastry is puffier than homemade (maybe because I’m no pastry expert yet, I tend to make shortcrust more often), and not having to actually make it is a bonus. But it’s also less flavourful, which could be due to the no-dairy thing. If I’m short on time, or can’t be bothered with flour all over my kitchen, or decide to do the no-dairy thing and can’t find dairy-free butter (or it’s really expensive), then this is a great alternative. Especially if the other option is no pie at all. Dreadful thought.

Something's missing here... Oh, yes, ice cream.

How can you have apple pie without ice cream? I hear you ask in dismay as you look at my photo. I’ll tell you how: not have any in your freezer because you decided to go dairyfree a while back, and haven’t bought any since, not even that dodgy soy stuff, because you’ve overcompensated for having no dairy by making lots of homecooked comfort food, and the freezer is now too stuffed with these things to accommodate a tub of ice cream as well.
But a cup of chai almost makes up for the lack of it. (Just don’t use rice milk in tea! Ever. Seriously. It doesn’t give any milky flavour to the tea at all, but instead makes it more watery and grey. Not good.)
I ate this while watching the excellent True Blood finale. Nothing like pie to enhance the southern atmosphere. (Well, it was either that, or have blackcurrant squash and pretend to be a vampire.)
Bedtime reading:  Neil Gaiman’s short story collection Smoke and Mirrors. You should read it too! (Just don’t read the story called ‘The Price’ when you’re alone and it’s dark.)