i love baking. i love pie. and fridays, for us, are free! that's right, we don't do school on fridays. which i love about our curriculum. it truly feels like we have three-day weekends. and that is priceless.
this tradition, however flexible our fridays and schedule are, i am following loosely. i will give myself breathing room if i'm not feeling up to it for whatever the reason may be. because life happens. and i want this tradition to always be fun to and bonding for the kids, not hasty and temperamental. otherwise, what's the point?
the first week was last week. and something somewhere really really didn't want me to make a pie that turned out. something somewhere wanted me to fail miserably and discourage me from this tradition.
pro: everything was going seemingly fine for the first half. we have a house rule that you can't crack eggs unless you're 8. now that julian is 8 years old, i let him crack the eggs for the first time. and he did it like a champ!! i was seriously so proud and praising the Lord on high that it went smoothly so he would just be confident in cracking eggs in the future.
con: i baked the piecrust, which i had to blind bake. this was only my second time blind baking, and i had definitely learned from the first time. i poked holes in the crust, covered it with foil, and poured marbles in for pie weights. and it came out perfectly! until later that day. eric was putting my marble pastry board back and accidently spilled our ground coffee into the baked piecrust. i really tried to salvage it. but it was difficult getting the grounds out of the little fork-holes in the shell. and then, as i had it tipped at an angle trying to get the grounds out, it just fell out of the pie pan and crumbled apart. and i was sad. and i might have cried a little bit out of defeat.
pro: i made totasted coconut for the topping and i didn't over-bake it. which, if you are familiar with baking, you know that is extremely easy to do.
con: oh, but some coffee grounds got into the tray of toasted coconut, too, and there was just no way of salvaging that.
pro: the coconut-infused homemade whipped cream was amazing.
con: i made a second piecrust, which came out beautifully. and then i poured the filling in, which had been chilling all day long. and it was.......soup. i was hopeful that it would set overnight, but nope! it was soup. and the crust was soggy. and that also means i wasted an entire actual vanilla bean. ugh!!!!!!!
so i just tossed it. and tried my very best to not be discouraged. i mean, i slaved over this damn pie practically all day and to no avail. it just sucked, if i'm being honest here.
so for this next week i wanted something either easy or tired and true. and the day before friday, i came upon a recipe for brown sugar pie on pinterest. i have never heard of this crap but thought it sounded amazing. i mean, who in the world in their right mind doesn't like brown sugar??! and upon clicking on it, i found the recipe was easy peasy. a whopping four pantry ingredients!! it's just very basic and simple, while also being exciting because i had never tried it let alone even heard of it. it came out perfectly. and i made it by myself. on a saturday. see what i mean about following this tradition loosely? yeah.
brown sugar pie
1 pound organic light brown sugar
3 organic, cage free eggs at room temerature
1/2 c (1 stick) organic butter, melted & cooled to room temperature
1 tb pure vanilla extract
1 homemade or store-bought piecrust
preheat oven to 350°.
prepare pie pan with pie dough.
in a large bowl, whisk the eggs together until well incorporated.
add the brown sugar, melted butter, and vanilla extract.
whisk all ingredients together until completely combined and smooth.
pour into piecrust.
cover piecrust edges with foil.
bake for 20 minutes.
bake for an additional 25 minutes.
remove from oven and cool on cooling rack for 30 minutes.
serve warm with whipped cream!
note: i usually cut my pies into eighths. this one, however, is so rich (as you can imagine), that i cut it into sixteenths. that really is all you need to avoid a sugar-induced stomach ache whilst completely satisfying your sweet tooth. this one was a big hit for us!