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.
- 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.