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Old 03-16-2014, 10:23 AM   #1
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Pie from the Sea

Of ten my friends & I would get together and have a "Theme" dinner. We would each make something: eg. one would make the appetizer, next the entre (usually reserved for the hostess), a salad and a dessert. We've had Oriental, with Thai highlighted. Another was a Seafood (or from water) theme with salmon, shrimp etc. We had a bit of problem with choosing the dessert but decided Key Lime Pie would be accepted as it is known for in FL and surrounded by the sea. Ok, ok a bit lame but we all loved Key Lime Pie.

Anyhow I came across this picture and want to make it! The head certainly looks raised. But should it be baked first and then very very gently put on the pie? What would you put under it?

I don't even remember where I got the picture from other than when browsing the internet.

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Old 03-16-2014, 10:45 AM   #2
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Am actually thinking that the main tentacles could be put on and baked with the pie.

The actual head and smaller points (are they tentacles?) could be baked separate and then placed on. Less chance of breakage?

But still need some suggestions on how or what to use to 'round' up the head and eyes.
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Old 03-16-2014, 11:09 AM   #3
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Found the recipe

http://toponautic.blogspot.com/2013/...o-you-say.html
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Old 03-16-2014, 11:09 AM   #4
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The pie in your picture is a blueberry pie.

I think if you used fresh blueberries you could mound them up under the head portion of the crust. I think it would be similar to when you mound fresh apples in an apple pie and then after the pie bakes the fruit shrinks and makes a hollow dome.

If you want to bake the octopus separately then I would make the head/dome on a ball of aluminum foil sprayed with some cooking spray.

I think it would be easiest, for me, to form, egg wash and bake the octopus separately then transfer it to the top of the finished pie. I think it would make a great presentation for a seafood newburg.

Good luck!
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Old 03-16-2014, 11:15 AM   #5
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In the picture it looks like they used either blueberries or cherries. The fruit in the picture doesn't look like it has been cooked though, it's still too firm. Maybe use balls of aluminum foil the get the head the shape you want when you bake it, then, as you said, carefully place it on top of the pie afterward. I agree that the main tentacles could be baked right on the pie.
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Old 03-16-2014, 11:28 AM   #6
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WOW! Thanks guys, I really appreciate!

I'll try to keep a record of how it goes. Am probably just going to use canned and frozen to experiment with. Hate making from scratch and have it go wrong after all the work and fresh ingredients.
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Old 03-16-2014, 02:53 PM   #7
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OK so here we go. Better have time and patience.

Need to have a crimper or ravioli cutter. Head started to collapse shortly after I placed it on the pie. Sorry some of the pics are fuzzy.
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Old 03-16-2014, 03:04 PM   #8
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From left over dough decided to do a 2nd head.

On the foil I used toothpicks to attach the cherries, draped the dough over it and then cut out the eyes. Using extra dough outlined the eyes but actually liked the first guys eyes better.

this time I baked it on the foil but managed to break pieces off when removing it... not serious thou.
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Old 03-16-2014, 03:10 PM   #9
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Last but not least - the head really did collapse on the pie.

I would bake the entire Octopus separately. Perhaps on the bottom of a Springform pan. Slide it on to the pie from there. Only thing need to figure out is how to remove the foil while do that!

I guess one could also use parchment paper, might be more brittle and therefore easier to use.

The dough alone browned in less than half the time of the dough on the pie. Another thought to consider.
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Old 03-16-2014, 03:11 PM   #10
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They're adorable anyway, Drag! I'm sure it will taste good!
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Old 03-16-2014, 03:12 PM   #11
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Great job, I like it!
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Old 03-16-2014, 03:37 PM   #12
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Thanks you two, I appreshatates de compliments.

Hopefully I will find someone to give it to. Should I even have one slice the whole thing will be gone by the next day. I have no will power .

With further thoughts, should I do this again for whatever reason, I would make the pastry a day ahead. I really don't perform well in the kitchen under pressure!

This would look great on a casserole. Chicken a la King (as a casserole). Tuna Casserole.
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Old 03-16-2014, 03:48 PM   #13
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Quote:
Originally Posted by dragnlaw View Post
Last but not least - the head really did collapse on the pie...
Was the pie still warm? If so it may be the steam from the pie that collapsed it. Maybe try letting the pie cool completely before adding the head. Even with the collapse though it looks really good.
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Old 03-16-2014, 03:55 PM   #14
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You misunderstood, I baked the first head on the pie. The second head I baked alone.

Yes, the steam certainly helped with the collapse but it was already on it's way down before I got it in the oven.

More thoughts:
was thinking I could reinforce the tentacles that broke (short ones attached to the head) with an idea from Chef Michael Smith. He used spaghetti to spear & attach some bacon to meat. I could use a piece under or thru the tentacles much like one would use iron rods in cement. They would at least be edible albight (?) crunchy.
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Old 03-16-2014, 04:29 PM   #15
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Aaaah, so the second head didn't end up on the pie. I thought the second head had collapsed after adding it to the finished pie.
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Old 03-16-2014, 04:53 PM   #16
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There you go, both together.
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Old 03-16-2014, 05:16 PM   #17
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Awww, how cute!
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Old 03-16-2014, 05:45 PM   #18
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It's fantastic!!! So much fun!
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