Good evening all. I am going to try something tomorrow night, I wanted to see if anyone had done anything similar to give me some hints.
Background:
- I enjoy making a buttermilk custard pie.
- I enjoy making shoofly (molasses) pie.
- I enjoy eating them together- they sort of give a "buttermilk biscuit with molasses" flavor combination which is tough to beat.
However, serving 2 slices of pie at one time is tough. If they are big enough not to fall apart, then they are too big to eat in one setting.
Solution:
Tomorrow night, I am going to make a deep dish buttermilk/shoofly pie, but keep the fillings separate…? The theory is that both pies are cooked in a partially prebaked shell, at the same temperature, for the same amount of time. When I prebake the shell, I am going to
- Build an internal circular wall in it, approximately the height of the pie dish (so I have an inner "crust" circle inside the shell).
- Figure out some way to arrange the pie weights and bake it off
- Cool crust, leaving 2 separate locations for filling.
- Pour a half batch of the custard on the inside, a half batch of the molasses on the outside (or vice versa), and cook
I imagine the very tops of the 2 fillings will sort of merge into each other, but if all goes well most of the fillings will stay separate.
This is a wild experiment- thoughts and suggestion (especially if you've tried anything similar) would be appreciated! I'll update this thread tomorrow with pictures.
Best Answer
Frankly, I'd be too lazy to fiddle with a "separating wall" shell - partly because unless very well supported its likely to collapse during blind baking anyway.
My tool of choice would be a small cake ring or, in a pinch, a strip of aluminum foil, folded a few times and shaped into a circle.
Place the ring on the prebaked shell, pour the fillings into the inner and outer compartment. Then you have two choices:
As for the fillings, I recommend that you put the "less runny" one in first, that will prevent a more liquid filling from "creeping under" the ring too much. For very liquid fillings, you might have to hold the ring down a bit, but don't "cut through" the shell!
Finally, note that geometry plays a role: if you use equal parts of fillings, the outer ring will seem narrower than the inner circle.