The Pie Fry... a Recipe for Disaster.

The Pie Fry… a Recipe for Disaster.

Pies are usually baked in a wonderfully warm oven, and they are usually baked to completion in said oven. Pies don’t normally “finish” baking in a frying pan, as a rule of thumb. Except in my house.

Sometimes things don’t happen the way they are supposed to in the kitchen (as I know all to well), and sometimes when an urge strikes to bake miniature pies for a dinner party, they take a swerve off course.

Take for example these sweet little pecan pies… straight from my well-loved Decadent Deep-Dish Pecan Pie recipe. After baking until the gooey centers were done to perfection (still gooey but not too ooey, if you know what that means), I removed them from the oven like a responsible, effective baker. It wasn’t until these puppies had cooled that I realized their crusts were still raw-ish on the bottoms. I wasn’t about to return the pies to the oven, and risk de-gooing the innards. What’s a girl to do? Solution:

Break out the frying pan, for the First Annual Pie Fry, y’all. (Meant to be said in a Paula-Deen-like-accent, for some reason.)

I make a lot of mistakes in the kitchen, and I will continue to do so as long as I can find innovative ways to course-correct. So in this case, I think I won the battle… after frying the bums of these pies for about 5 minutes on medium heat, they were cooked through, and the insides didn’t know any better.

Did the folks eating the pies know about the near-recipe for disaster? No, and they didn’t comment on the unique texture of the bottom crust, either. At least they weren’t deep fried. (Although that thought has potential for a future dessert. Interesting.)

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March 4th, 2012 | More Sweets Please | No Comments | Tags: Disasters