A month of Pies!! That's just about 16 pies. I did the math tonight; it turns out I'll have baked sixty one pies on Labor Day. That means a nice round sixty pies from Memorial Day to Labor Day, but you'll remember I started the Saturday prior to Memorial Day. Pretty classy.
Anyway, I'm pretty behind on the blog (as usual). This pie was Monday, August first, but you'll recall that I was at a Brewer's game with Ian's; it was actually baked that Wednesday. Anyway, it's one that was also made last year but after the blog went poopy.
It's a Creamy Watermelon Pie. Pretty tasty and among the easiest pies ever.
I used the same, good ol' pie crust, though the recipe I used called for a graham cracker crust. I think it would be quite tasty with either. If you use the regular one, bake at 425F for ten minutes with weights and ten minutes without. A graham cracker crust should be baked at 350F for about ten minutes.
1 cup sugar
1 (8oz) package cream cheese, room temperature
1/2 cup sour cream
1/2 cup heavy whipping cream
2 cups balled or cubed watermelon, small pieces
Blend everything but the watermelon together, then fold in the fruit. Then put it in the baked pie crust and chill for at least two hours. I cut the chill short and it was pretty soupy.
We brought it up to the capitol lawn for Concerts on the Square. Always a nice time, made better by pie.
Subscribe to:
Post Comments (Atom)
I didn't take into account the week I took off of baking, so I guess I'll actually be at 55 pies. It's still 60 pies in theory.
ReplyDelete