Mini Pie Party

Happy New Year to all! Though my blog is still hopelessly stuck in 2013… Well, I am having the busiest month of my life, packing and unpacking and then repacking all my stuff, saying good-byes, getting immunized against diseases I thought were extinct, and just generally getting ready to move to Rwanda. (I guess I may have to change the name of my blog soon?) And of course I squeezed in as many pies as I could in my final month in the land of the morning calm. It was quite a challenge acquiring some of the ingredients here in Korea, but I’m thinking it’ll be even more so in the land of a thousand hills. Oy!

Apple Weincreme Chiffon Tart

Probably the most elegant pie I made. *Ever*

The apples were poached in Riesling, and the chiffon was lemon-apple-Riesling flavored.

It was garnished with the only newest buds of apple mint.

It tasted like a dream. One of the ones you never want to wake up from!

The second pie: fresh strawberry and rhubarb tart

It’s also achieved in two layers; a cooked rhubarb filling is topped off with fresh strawberries. And served with a scoop of pineapple ice-cream.  What a brilliant combination (suggested by the Pie Bible, of course)! It definitely stood its ground against the chiffon tart – less wistful and more confidently pie-like and good:)

What yummy times are these!