Ground Cherry (Physalis) & Rhubarb Thanksgiving Practice Mini Pies

Ground Cherry (Physalis) & Rhubarb Thanksgiving Practice Mini Pies – Candy Coated Culinista

I have been dreading making a pie because every time I have made a pie crust it has never turned out right. With Thanksgiving quickly approaching I wanted to practice making a pie before I make a pie for Thanksgiving dinner. To date when I make pies they are always a crumb crust and it’s time for me to work on the things that intimidate me.

Yield/Serving: 2 mini pies
Prep Time: 30 min.
Cook Time: 1 hour 30 min.
Difficulty level is: Medium

Ingredients
Pie Crust
• 2 cups all-purpose flour, plus more for flouring
• ¼ tsp sea salt
• 11 tbsp cold unsalted butter, cut into pats
• 6-10 tbsp cold water
Filling
Ground Cherries

• Ground cherries
• 1 tsp cinnamon
• 1 tsp golden brown sugar
Rhubarb
• 2 stalks of rhubarb, chopped
• 1 knob of ginger, minced
• 1 tsp ground ginger
• 2 tsp sugar
Egg Wash
• 1 egg whisked
• 4 tbsp whipping cream

Assembly
Pie Crust

1. Preheat oven to 375°F.
2. In a large bowl combine the flour and salt and quickly whisk.
3. Add butter and work together with your fingertips until mixture is crumbly.
4. Add in cold water little by little until dough comes together.
5. Divide dough in half and roll out on a lightly floured surface and transfer to pie dishes.
6. Poke the dough with a fork all over.
7. Fill pie shells with dried beans or pie weights and bake for 12 minutes.
8. Remove the beans or weights and reduce the temperature to 350°F.
9. One bake set aside and quickly put together the pie fillings.
Filling
Ground Cherries & Rhubarb

1. In your first small bowl; mix ground cherries, cinnamon and golden brown sugar until ground cherries are coated.
2. In your second small bowl; mix rhubarb, ginger, ground ginger and sugar until rhubarb is coated.
3. Fill each pie and roll out the remaining dough.
4. Decorate pie with cut outs and a lattice design if you want to get creative. Just ensure you crimped the edges with a fork to seal the two pieces of dough together.
5. Wash with the eggs wash and sprinkle the ground cherry pie with golden brown sugar.
6. Bake for 1 hr to & 1 & 30 hrs depending on your oven and how thick your crust is. (Ensure the bottom of your crust is golden brown to ensure it has baked through.

Tips
• Have fun decorating the pie crust if you can. It was one of the more enjoyable parts of baking the pie besides eating the filling.

Please Enjoy

My thoughts
Ground Cherry & Physalis are also known as Golden berries, they all have the same cherry tomato look. Except the Farmer’s market variety were smaller as a whole and less sweet than the non-organic Golden berries from Colombia. Funny enough I actually enjoyed making this dough; because it actually turned out; which never happens for me. I even tried to decorate the pie because I was on such a high. The taste was not bad and I honoured these limited and very seasonal produce. I will have to avoid making pies with tops on them for now as the top was to0 thick and not flaky. This will probably be solved by rolling out the dough thinner; but for now open faced pies will continue to be my thing. I feel confident in making pasta now and I even pulled out my Ravioli stamper for sometime in the near future.

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Food Diaries: The Pie Commission

Food Diaries: The Pie Commission - Candy Coated Culinista

Food Diaries: The Pie Commission – Candy Coated Culinista

“Gourmet-style handheld savoury pies born and baked in Toronto.”

Place: The Pie Commission
Location: 935 The Queensway (Entrance at rear – located off Queen Elizabeth Blvd), Toronto, Ontario, M8Z 1P3
Phone: 416-848-7427
Hours: Monday-Thursday: 11am – 7pm, Friday 11am – 8pm, Saturday: 11am – 6pm

5” individual round pies are made from scratch in-house, using natural ingredients – premium cuts of Canadian meat, the freshest produce and homemade beef, chicken and vegetable stock all placed in an all butter crust. Pies can also be purchased hot (to eat now) or frozen (to eat later) at a later time.

When I drove up to the Pie Commission, I was expecting a smaller store footprint as the directions were at the rear, but I was pleasantly surprised. It was also very bust and the 7 or so parking spaces were full and customers were parking across the street in a factory’s side lot. (This is a good sign to me)

Before entering I read the menus outside. The standard menu includes: Braised Beef Rib Pie, Beef ‘n Beer Pie, Butter Chicken Pie, Chicken Cheddar Bacon Mash Pie and Veg-ilicious Pie (Vegetarian). Also visited there was a seasonal menu that consisted of: Hog Squash, Lobster + Shrimp, Caplansky “Reuben” Pie and Marky + Sparky’s Pulled Pork and Jerk Chicken. I believe the Caplansky’s is named after Caplansky’s Delicatessen & Marky + Sparky’s Smokehouse. I’m not sure if they use their meat or the pies are just inspired by them, but I loved the Toronto reference and keeping it local. It gives me the feeling there is a sense of community within the food industry.

I selected the Chicken Cheddar Bacon Mash Pie – Chicken along with cheesy bacon mashed potato in the pie and for Mr. C. I got him the Pulled Pork BBQ from their seasonal menu. We split everything so we could get a good sampling of their offerings. I also served the pies with a side of organic baby romaine, grape tomatoes and green onion with lemon poppy-seed dressing to give us a balanced meal.

The crust for these pies were to die for, they were buttery and so flaky. I found that I couldn’t taste the bacon in the Chicken Cheddar Bacon Mash, but that didn’t make me dislike the pie in any way. It was so so good and the cheese added creaminess to the mashed potatoes. The Marky + Sparky’s Pulled Pork was saucier that I expected and I welcomed that, as I love anything with a sauce. I found this pie was much denser as it was packed with a lot of pulled pork.

For dessert we split a Lemon, Lime Orange Chess Pie. It tasted like pie I have made before, but it was still delicious. A chess pie is a simple pie with a crust and filling made from, eggs, butter, sugar and vanilla and was originally an English pie said the cashier.

Sides on the menu included fresh hand cut fries, gravy, chipotle lime mayo, mixed green salad, coleslaw along with the soup of the day, and desserts like pies, fresh fruit crumbles and cookies and a selection of canned or bottle drinks.

The 3 items came to $25.36 – not the cheapest considering the size of the pie, but quality ingredients go into the pies and it was so filling I couldn’t eat my slice of pie and had to wait until the next day. I would definitely visit them again.

Food Diaries: The Pie Commission - Candy Coated Culinista

Food Diaries: The Pie Commission – Candy Coated Culinista

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies - Candy Coated Culinista

Pumpkin Whoopie Pies – Candy Coated Culinista

It’s October and I want some Halloween themed treats. I made these last year for my co-workers at both jobs.

From Whoopie Pies

Yield/Serving: 12
Difficulty level is: Medium

Ingredients
• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp ground cinnamon
• ¼ tsp salt
• 1 cup light brown sugar
• ½ cup sunflower oil
• 1 large egg, beaten
• 1 tsp vanilla extract
• ½ cup canned pumpkin puree
Filling
• 1 cup cream cheese
• 4 tbsp unsalted butter, softened
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• ¾ cup confectioners’ sugar, sifted

Assembly/Method
1. Preheat the oven to 350°F. Line 2-3 large cookie sheets with parchment paper. Sift together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
2. Place the sugar and oil in a large bowl and beat with an electric mixer for 1 minute. Beat in the egg and vanilla extract then the pumpkin puree. Stir in the sifted flour mixture and beat until thoroughly incorporated.
3. Spoon or pipe 24 mounds of the batter onto the prepared cookie sheets, spaced well apart to allow for spreading. Bake one sheet at a time, in the preheated oven for 8-10 minutes until risen and just firm to the touch. Cool for 5 minutes, then using a palette knife transfer to a cooling rack and let cool completely.
4. For the filling, place the cream cheese and butter in a bowl and beat together until well blended. Beat in the maple syrup, cinnamon, and confectioners’ sugar until smooth.
5. To assemble, pipe or spread the filling over the flat side of half the cakes. Top with the remaining cakes.

Tips
• Added sprinkles to one side orange & black
• Line with parchment paper if not using whoopee pie pans or bottom will burn.

Please Enjoy

Reviews
Demographic and palate were key. I found these to be less of a hit at my part-time job where it’s 20 something’s; meanwhile at my full time job these where a hit. Maybe it’s an age thing who knows; but nonetheless the decoration and the time and effort were appreciated. This is when I decided I need a way to C.C. up pumpkins.

My thoughts
I found it hard for the center to get cooked through thoroughly. By the time the middle was cooked the bottom was burnt and I had to trim the bottoms.

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