If you were to tell Jana Roerick that one of her pies was the best you’d ever tasted, well, it wouldn’t be the first time she had heard those words.
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Roerick says ingredients like mango and ginger have been some of the more unique flavours additions to elicit surprised responses from customers after their first bite.So, how does Roerick decide which ingredients she’d like to throw into her creations? The answer is quite simple: It’s all about what’s available.
For Roerick, baking is all about experimentation and having fun with your food rather than adhering to a concrete set of rules and recipe steps. “Absolutely,” she says with a laugh when asked if she had, in fact, tasted the full fruits of her labour. “Everything in there comes from my repertoire of what I make. So, I’ve baked it and I’ve eaten it.”
In alternating measures, stir the pumpkin mixture and dry ingredients into the egg mixture until you have a sticky, uniform dough. Transfer the dough to a clean bowl, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
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