BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Pi Day, Gone to the Dogs

Pushed to the back of my recipe archives, this one has been a long time coming. Despite the fact that the results were well-received, immediately devoured with glee and appreciation, it didn’t seem worthy of sharing on this public platform. Why withhold this treat from others, designed for the four-legged friends among us, who truly don’t receive their fair share of culinary attention in the first place?

I was disappointed with the photos. Such a silly, shallow, and misconstrued excuse.

Now I treasure these images. There’s no “action shot” as I had envisioned, but who can argue with that trail of crumbs, the sign of a satisfied customer? That kind of approval is all I could ever hope for.

This post is dedicated to Isis.

Carrot Custard Pup Pies

No-Fuss Whole Wheat Crust:

1 Cup Whole Wheat Pastry Flour
2 Tablespoons Wheat Germ
1/4 Cup Oil
1 Teaspoon Apple Cider Vinegar

Carrot Custard:

1/2 Cup 100% Carrot Juice
1/4 Cup Unsweetened Applesauce
2 Tablespoons Unsweetened Non-Dairy Milk
1 1/2 Tablespoons Powdered Kudzu Starch

Preheat your oven to 350 degrees and lightly grease a dozen mini muffin tins.

Combine the flour and wheat germ in a medium bowl before slowly drizzling in both the oil and vinegar. Mix until the dough comes together without any pockets of dry ingredients remaining. Pinch off walnut-sized balls and press them into the bottom and up the sides of your prepared muffin tins. A wooden tart tamper would be especially helpful for this task, but lightly moistened fingers will certainly get the job done all the same.

Bake the tiny crusts for 12 – 14 minutes, until dry and lightly golden brown all over. Let cool and begin to prepare the filling.

Whisk together all of the components for the carrot custard in a medium saucepan over moderate heat. Stir vigorously to break up any lumps of starch. Continue to whisk every couple of minutes, until the mixture comes to a boil. Cook for about a minute longer, until fully thickened, and turn off the heat. Divide the filling equally between the baked mini crusts and let cool completely before moving them into the fridge to set. Store in an air-tight container in the fridge for up to two weeks.

Please note: As written, these pies are intended for canine consumption only, which means there is no sugar added and they are not actually sweet. If you’d like to share them with your furry friends, add 2 – 3 tablespoons of maple syrup, to taste, in the filling.

Makes 12 Mini Pies

Printable Recipe


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Pi by Day, Pie by Night

For once, Pi Day has lined up beautifully with my baking plans, and I’m not ill-prepared for the holiday like most years past. The trusty recipe index makes no secret of my baking habits, and it’s easy to see that pies are not exactly my go-to dessert. Suddenly though, my kitchen is positively teaming with pies of every color in the rainbow, stuffed into the fridge, freezer, and idling on any vacant counter space too. I can’t yet divulge the details about this influx of pies, but I am grateful that Pi Day allows a little sneak peek into this next project I’ve only just embarked on. Rest assured, there will be much, much more pie to come…

New York Cheesecake Pie

MahalopeƱo Pie

Old-Fashioned Oatmeal Pie

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