Scrap Pie

Sometimes when I make pie, I don't want to be bothered with with doing something with the scraps of pie dough.  In most creative projects, you have something left over that you must think of a way to use up, --yarn, or fabric, or wood if you're building.  For pies, there's a little left over dough that you trim off the edges after you line the pie plate. 

Mom used to roll it out, sprinkle it with cinnamon and sugar, roll it up like a log and coil it into a pie plate. Then she would nick it into bite sized portions and bake it. Sometimes she just left the dough flat after she rolled it out and sprinkled the cinnamon and sugar on it and baked it that way.  Once in a while she just put the rolled out dough in a pie pan, put some filling in it, (usually apple), and then folded the dough over the edge of the filling, instead of trimming it off and trying to make a top for the pie.  I call that a scrap pie.

I discovered that when there's people around, they want to eat my scrap pie as much as I want to.  I had thought that it wasn't the real thing and that others wouldn't want it because it isn't neat and tidy.  I was surprised when I found that others were eager to have some of my scrap pie.  I shouldn't have been.  It tastes just as good as the tidy double crust pie.  (And it seems like it doesn't count as calories because it isn't the real thing.)

Yesterday I made a scrap apple pie, after I had the pumpkin pies in the oven.  I had some Jonagold apples, which are very big.  I used two of them to fill the pie pan tucked the dough up over them at the edges.  We both had a piece of this, hot from the oven and it was delicious.  I saved the pumpkin pie for today.

Posted by: NJ on 11/25/2004 6:37:24 AM , 2 comments