Give your pie a name based on the ingredients and decoration.
Chicken, Bacon and Apricot Hand-Raised Pie
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
This challenge was relatively easy and didn’t take nearly as long as the previous challenges. The hot water pie crust came together nicely and I was able to form it well around two short glasses to make the pie cases. The pies baked wonderfully with a nice crust all around and no soggy bottoms. The top edge of the pie crust could have been sealed better. When pouring the chicken stock in the hole on top, some of the liquid seeped out of the top. I had also packed the inside tightly with the chicken, bacon and apricots. Therefore, all of the chicken stock did not fit in the pie.
Describe how you added a Wisconsin twist to your creation.
I am intrigued by these traditional English recipes and really want to experience the original flavor; therefore, I followed Paul Hollywood’s recipe to the letter. I used Wisconsin butter/lard, Wisconsin organic chicken and Nueske’s bacon rashers, which are like Canadian bacon. I also seasoned the meat with fresh thyme and a tasty smoke salt that I found at Penzy’s. I prepared a “Ploughman’s” lunch with cheese, grapes, homemade dill pickles and a fresh salad. The hand-raised pies were the star of this meal-I would definitely make them again.
How did you do?