221B Baker Street, That’s Where I Bake My Pies

Nothing gets me more excited than watching Benedict Cumberbatch as Sherlock Holmes! I started my day off FINALLY getting to watch season 4 of Sherlock. Even though the episodes are an hour and a half, it took me three hours to complete episode one. This was due to my kids inability to you know, stop being kids! They have been arguing over everything from whose turn it is to do the dishes down to what color is the best.

Now that I am done ranting, time to turn my attention back to Sherlock. I watched the season 4 teaser last year! Since I wait until it loads on Netflix, I waited for what seemed like forever. Even after it showed up on Netflix, I still had to wait for some much needed down time. The first episode was worth the wait, it did not disappoint! Any show that can make me gasp, laugh, and cry is a short period of time is fantastic in my book.  If you have never seen BBC’s version of Sherlock watch the the teaser trailer, it’s great! Here is the trailer from YouTube in case you missed it.

It’s okay to give in to your nerdy side, no one has to know…I can keep a secret. Now that I am finished with episode one I want nothing more to do than watch the next 2 episodes in the season! However, since my kids want to eat sometimes, I have to force myself to wait and feel the slow burn of delaying each episode (sometimes even breaking one episode up into three watching sessions.)

Now that I am done with my Sherlock tangent, I will move my attention over to lemon meringue pie. I have never made this pie before so I am already going into this with a challenge. The first challenge for me is choosing a crust. I debated on traditional, graham cracker, and oatmeal. Since I need to justify my sugar intake, I landed on oatmeal crust with a little crushed flax seed. The whole grain cancels out the sugar right?! Well, a girl can dream.

When I made the crust I was kind of winging it! I wanted a crust not too sweet but also a little lemony. I only added 2 tbsp of sugar to the mixture, and the juice of one lemon. I skipped the traditional crust method and used one stick of melted butter versus cutting cold butter in. I also added about 1/4 cup of crushed flax seed, because, you know, health.

For this dish, I used a Betty Crocker recipe for the pie filling and meringue. The only difference is I used 3 tsp of lemon zest (I like mine super lemony) and 4 eggs. Since I have never made meringue, I did not know exactly what I was looking for in terms of “stiff peaks.” Due to this conundrum, my pie did not turn out as beautiful as Betty Crocker’s but it is pretty tasty. I will need to practice with this method more until I perfect it. If you want to try my pie crust recipe I am posting below. Let me know what you think.

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Oatmeal Pie Crust with Flax

  • 1 1/2 C Quick Cooking Oats
  • 1/4 C crushed Flax Seed
  • 1 Stick Butter
  • 2 Tbsp Sugar
  • 1/3 C Flour
  • 1 tsp vanilla extract
  • Juice of one lemon

Method

  1. Preheat oven to 375
  2. In a mixing bowl combine oats, crushed flax seed, flour, and sugar
  3. Add melted butter, juice of one lemon, vanilla extract
  4. Mix ingredients together quickly
  5. Press into pie pan filling in all gaps
  6. Bake for 13 minutes or until golden brown

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