The Four and Twenty Blackbirds pie book continues to dominate the pie-making of my apartment. While everything continues to taste amazing, I still struggle with getting my pie crusts to hold all of the intended ingredients!
My latest pie attempt was the Egg 'n' Grogg pie, which is has cheesecake-like filling with cream cheese, heavy cream, eggs, and lots of those favorite winter flavors – nutmeg, cinnamon, cloves, and allspice.
Coupled with a gingersnap crust, it was a breeze to make (comparatively – it's still a pie, with needed pre-making and pre-baking the crust, etc.). I think this will be a multiple-times-a-season pie when we enter Winter 2019.
Unfortunately, as I indicated above, the problem was yet again the crust. Even though I had approx. 1 cup of cookie crumbs for the recipe – what was called for – I think I needed more because it was a bit of a struggle to get the crumbs all the way up the sides. And then of course, the crush shrunk after the pre-baking. When I added the filling, that meant the mixture spilled over the sides (yet again).
I baked the pie for approx. 46 – 47 minutes, so it still had a very soft center but it wasn't liquid.
The resulting flavor was delicious – light and yet filled with those winter spices. The filling also puffed down after the initial bake, leading to a nice cooled presentation.
However, I still need to work on my pie crusts to avoid this frequent spilled-over filling outcome! If you have any tips, please share in the comments!
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