Give your pie a name based on the ingredients and decoration.
I couldn't decide on what filling to use so I made three different pies. I made a rosemary and thyme beef, potato and corn layered pie; a Thanksgiving pie with turkey, sage and thyme stuffing, sweet potatoes and cranberries; and a mac and cheese brat pie.
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
I was proud about how the pies turned out but forming them was a humbling experience. I don't have a pie dolly so I tried a wine bottle and that didn't work. It was too heavy and the bottom kept pulling away from the sides. I tried a canning jar without success. I finally had success with a drinking glass. It was a little tough getting them off the glass after chilling the dough but I worked at it until they slid off. A couple of the molded pies needed repairs but the hot water pastry crust was easy to work with to fix the tears. They baked beautifully and without leaks so I'm happy.
Describe how you added a Wisconsin twist to your creation.
I used beef from a local Arkdale beef producer, Henthorne Herefords, as well as local potatoes and corn. Wisconsin is a major cranberry producer and Thanksgiving dinner isn't complete without the tasty ruby berries. And cheese is another Wisconsin product so the mac and cheese with Johnsonville bratwurst rounded out my Wisconsin twist to this week's bake.
How did you do?