Wednesday, July 5, 2017

Patriotic Pie in a FINEX Skillet

Happy Wednesday! We hope you enjoyed the mid-week break. Our employees spent the day with their families, but what was the Hufford family up to? Well, we made a pie, of course! We think every holiday get-together requires a pie for dessert, and yesterday was no exception. Wrena Hufford, our Co-Founder, whipped up a fantastic Patriotic Pie to celebrate Independence Day. We know the holiday is already over, but keep this pie in mind for Veterans Day in November to appreciate the men and women who have served. This pie is beautiful, simple, and all-around delicious!

Below, you’ll find a helpful tutorial video to see how Wrena made this delicious pie. Plus, we provided the recipe and directions for future use. Enjoy!





Recipe


  • 1 Package of pre-made pie crust (with 2 crusts)
  • 3 C fresh strawberries, hulled and quartered
  • 2 C fresh red raspberries
  • 2 C fresh blackberries
  • 2/3 C sugar, 1/4 C sugar
  • 5 Tbsp. cornstarch, 1 1/2 Tbsp cornstarch
  • 1 Tbsp vanilla extract, 1 tsp vanilla extract
  • 1 Tbsp of butter
  • 1 Egg white
  • 2-3 Tbsp. raw sugar

Directions

  1. Preheat the oven to 400 degrees F.
  2. Wash your fruit. Then, hull and quarter the strawberries. Mix the strawberries, raspberries, 2/3 C of sugar, 5 Tbsp of cornstarch, and 1 Tbsp of vanilla in a bowl. Set aside once it's mixed.
  3. Mix the blackberries, 1/4 C of sugar, 1 1/2 Tbsp of corn starch, 1 tsp of vanilla in a bowl. Set aside once it's mixed.
  4. Unroll one pie crust into the FINEX 10" Cast Iron Skillet
  5. Fold a piece of aluminum foil into an "L" shape and place it into one corner of your pan. This will end up being the "blue" part of your flag.
  6. Place the blackberry mixture into the small cornered section of your pan.
  7. Place the strawberry and red raspberry mixture into the rest of your pan.
  8. Remove the foil.
  9. Dot the pie with butter.
  10. Unroll the second crust onto parchment paper. Using a knife, cut 1/4 of the crust off and set aside. This will be for your stars.
  11. With the remaining crust, cut approximately 1" strips. Place alternating strips onto the strawberry/red raspberry mixture to create the white stripes.
  12. Press the edges of your crust together.
  13. Using a small star-shaped cookie cutter, cut our your stars from the 1/4 piece you saved earlier. Place the stars on top of your blackberry mixture.
  14. Dress up the edge of your pie crust with the remaining strips by twisting and putting them on top of the edge. (If you have more crust, you can add a braid, or cut our more stars)
  15. Brush the egg wash onto the crust. Then sprinkle the crust with raw sugar.
  16. Bake for 40-45 Minutes
  17. Let it cool for 2 hours before serving.

Product Used


We decided to use the FINEX 10" cast-iron skillet for baking. Their 10” Skillet features an ultra-smooth, polished surface that prevents food from sticking. FINEX pans have high heat retention, allowing for even heat distribution to prevent hot spots from forming. This helped the pie to bake evenly. The skillet's multi-angled design also made the pie easy to cut and serve. We were able to make 8 even slices without a problem! FINEX is an excellent pan for baking. Besides a pie, FINEX skillets will bake bread and cakes perfectly.

About FINEX



FINEX Cast Iron Pans are handmade in Portland, Oregon to ensure high-quality cookware. Their founder, Mike Whitehead, was inspired by the timeless craft of antique American cast iron. FINEX pans combine the traditional cast iron with a modern touch. Their products are constructed to last for generations. To learn more about FINEX Cast Iron Pans, click here.

Just like Wrena said, this pie is easy peasy. The pie tasted delicious and really got us into the holiday spirit. Wrena loved the simplicity and durability of the FINEX Skillet. The pie never stuck to the pan, making serving easy. Gather around the table and serve this delicious dessert for your next patriotic-themed gathering. A slice of pie served with ice cream is not required, but it is highly recommended! Happy baking!


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