Category: Pie 101

Tomato-Chickpea Salad

Tomato-Chickpea Salad

If the goal of feeding folks in the summer is to keep the cooking and the heat at a minimum, I’m in. As my friend Jodie says, “I turn into a troll when the temperature gets above 65 degrees F.” Even it it’s not terribly hot outdoors — or is, in fact, lovely — my house seems to turn into a hot box on June 1 every year. Of course that’s just one reason Americans grill (the contemporary version of the separate summer kitchen) and eat outdoors anytime we can. The other is we’re inordinately attached to kicking back for three months every year. Or we say we are anyway.

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THANKSGIVING BAKING FAVORITES FROM MORE TIME AT THE TABLE

THANKSGIVING BAKING FAVORITES FROM MORE TIME AT THE TABLE

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 More Time’s Apple-Pear-Cranberry Pie 

More Time’s Thanksgiving Basics and Organization

More Time’s Thanksgiving Starters, Soups, and Sides

More Time’s Vegan and Gluten-Free Thanksgiving Buffet

More Time’s Cranberry Thanksgiving or How to Get the Kids Involved

Baking at Thanksgiving. It’s a big deal to some people and a late afternoon stop at the grocery for others. Perhaps because often folks are cooks OR they’re bakers and rarely both. The pumpkin pie may have all the memories the turkey never garnered and the homemade yeast rolls and butter just might be why your grandson shows up.  On the other hand, it could be all about the dressing, gravy or even the ham at your house where no one looks twice at dessert. I once brought turkey and dressing to a summer potluck, where a close friend refused to eat a bite. When I asked why, she said, “You didn’t make gravy. I don’t eat dressing without gravy.” She truly had some serious food traditions and it’s not unusual.  Listen to your friends and family talk about Thanksgiving and you’ll see.

Continue reading “THANKSGIVING BAKING FAVORITES FROM MORE TIME AT THE TABLE”

Peach-Blueberry Pie

Peach-Blueberry Pie

As the bittersweet arrival of the last of the northwest blueberries coincides with the happy coming of the first glorious Colorado peaches, the two together feel exactly like a match made in heaven in my kitchen on a beautiful cool morning.  With just a smidge over 5 cups of beginning-to-pucker and wilt Oregon blueberries in the fridge, I had not quite enough for a 9-inch pie. A case of peaches sat wafting their keen aroma from the mudroom, so I followed my nose out there and snagged a couple of not-too-ripe beauties to peel and slice for the bottom of the pie, filling that empty extra inch of space. The buttery sweetness from the berry mixture on top would provide plenty of juicy goodness for the still somewhat tangy peaches.  Making something with peaches that aren’t quite ripe or up-to-snuff?  Add a pinch of ground mace to increase their flavor.

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Pie 101–Fresh Strawberry Pie for Memorial Day

Pie 101–Fresh Strawberry Pie for Memorial Day

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2 places left in the SUMMER SOUPS-NO COOKING! Cooking Class at Mountain High (formerly Shouse)  on Thursday, June 18, 2015:  5-8pm.  Come learn how to be cool in the kitchen!  Click above on CURRENT CLASSES for sign-up info. Can’t wait to cook with you.

Without going into nasty details, I’ve been sick on and off for over a month.  I’d just get over one misery only to encounter another. One I’m sure I brought on all by myself, another arrived via Dave and work (everyone’s had this), and the last was maybe bit of a rerun of it all because why in the world would I want a week in which I was well?  Continue reading “Pie 101–Fresh Strawberry Pie for Memorial Day”

Sour Cream-Apple Pie with Walnut Streusel-What to Do on a Snowy Day

Sour Cream-Apple Pie with Walnut Streusel-What to Do on a Snowy Day

%0A EASY FRENCH 3-COURSE MEAL FOR VALENTINE’S DAY AT HOME:  2-HOUR COOKING CLASS @  SHOUSE APPLIANCE  THURSDAY, FEBRUARY 5:  5-7PM.  INTRODUCTORY OFFER 2 FOR 1.  $50.00 for two students–includes food, recipes and ideas for wine pairing. Email me or leave me a message. Can’t wait to cook with you!  Ok, now on to the pie…

I make this apple pie for special people. Special times. I make it when I have a little extra time to think and bake.  It’s not simple. I can never remember exactly how to make it. I have two recipes and I never use either one.  I use a combination of the two with my own little caveats including a crust I’ve come up with over the years. I think I might have actually documented it now.  Make it and let me know. Continue reading “Sour Cream-Apple Pie with Walnut Streusel-What to Do on a Snowy Day”

Pie 101 – Pumpkin

Pie 101 – Pumpkin

         
Pumpkin Pie should quiver, shiver, and shimmer. 


If your pie is solid and unmoving–like old jello-it’s overdone or old.  If  the filling is pulling away from the crust, it was made too many days ago.  Is it cracked?   Well, that just happens once in a while (probably overbaked)–but next time bake it for less time and see if you can avoid that. Continue reading “Pie 101 – Pumpkin”

Pie 101-Cherry (Helen’s Cherry Pie- Constructed, Deconstructed and Reconstructed)

Pie 101-Cherry (Helen’s Cherry Pie- Constructed, Deconstructed and Reconstructed)

 

“Can she bake a cherry pie, Billy Boy, Billy Boy?  Can she bake a cherry pie, charming Billy?”

She’s a young thing and cannot leave her mother….  is poor Billy’s lament.  She can, however, bake a cherry pie quick as a cat can blink an eye!  (Click on above link to hear the song; guitar chords included.)

I was just minding my own business.  I had stuck the hot cherry pie on a rack on an empty shelf in a kitchen cupboard.  A good place to cool pie if you have two golden retrievers. (I made four different pies for Thanksgiving; everyone deserves their favorite once a year.  I’m convinced.  Cherry is my sister Helen’s favorite.   Hence “Helen’s Cherry Pie.”  Also my loved “niece,” Kathy’s.)

Continue reading “Pie 101-Cherry (Helen’s Cherry Pie- Constructed, Deconstructed and Reconstructed)”

38 Power Foods, Week 18 — Citrus — Step-by-Step Pear or Apple Crostata (Pie 101)

38 Power Foods, Week 18 — Citrus — Step-by-Step Pear or Apple Crostata (Pie 101)

Scroll down for recipe.

Come fall, I make crostatas regularly.  They’re beautiful, terribly good to eat, and generally make folks quite happy.  A free-form fruit pie (often made with homemade jam in Italy), they’re easier to make than traditional American pie and are show-stoppers when you have friends to dinner.  I’ve blogged the crostatas before, and have taught them several times for the Italian classes I’ve done at home.  But I didn’t think of them in terms of citrus until our Power Foods list came up this week.  While citrus (lemon particularly) is a huge part of my cooking, I think about it less in terms of baking.   

  For instance:  I rarely make a green salad without squeezing a lemon over it.  Either I have lemon and oil, lemon alone, or lemon before a vinaigrette.  Whatever choice I make, lemon, as an acid, is always followed by salt and pepper on my salads because salt dissolves best in acid.  For that reason, if I’m making a vinaigrette, I always put the salt in the acid — whether citrus or vinegar– before adding the oil. 


  Secondly, there’s little to perk up a piece of chicken, a steak, or a lamb chop like a squeeze of fresh lemon.  Of course you like lemon on fish, right?  Why not red meat or poultry?

Another thing: I love lemon juice in chili.  I stuff my roasting chicken with big pieces of orange and a cut-up onion or sometimes roast a lemon in the bottom of the pan for the sauce.  I use one citrus or another to keep my cut fruit from browning.  There are so many ways I use citrus, I can’t count or write them.  I buy lemons by the bagful, but rarely go to the store without also buying limes.  Because I don’t eat oranges or grapefruit for breakfast, I buy those only when I’m cooking or baking with them.

These fresh fruit fall crostatas, too, would be very much less without the citrus.  I make several kinds of crostatas, but these two, apple and pear, have orange and lemon zest respectively.  You could switch them out and use orange with the pear and lemon with the apple; I’m sure it would be lovely.

Citrus is, of course, loaded with vitamin C,  provides fiber, folate, lycopene, potassium and other vitamins and minerals.   (More below.)  Yes, it’s great food…  But for me…it’s all about the flavor when I use it for cooking.

A picture story…followed by the recipe.  Bake peace!
                        (Interested in traditional pie?  Read my PIE 101 post here.)

First, the apple version:

Option a (below) for moving pastry from board/counter to the baking sheet

Apple close-up–ready to eat!

 
Option b (below) for moving pastry from board/counter to baking sheet

And, then the pear photos:


Baked pear crostata close-up; I liked the pear best.
The pastry recipe for this comes from Ina Garten, who, I am pretty sure got it from  Joanne Killeen and George Germon in CUCINA SIMPATICA; ROBUST TRATTORIA COOKING and maybe a few other places!  Just a little detective work of mine.  Despite the provenance, it’s a tasty tidbit for fall when the fall fruit is divine   As neither one of them made pear, I feel I’ve contributed to the development of the recipe and hopefully to the happiness of your tummies.  This is tres easy, and if you’re afraid of pastry, this is a great start.  There’s no form-fitting into pie pans or making a crust look “P” for perfect.  This is a free-form, rustic pie baked on parchment paper on a baking sheet.  If it spills over or runs through, it’s just crusty-gooey and even better.  Don’t hesitate.  Pretty for Thanksgiving, too.  Oh, in France, this is a galette.
 
 Here’s how I did it:
Here is the apple at left and the pear at right.



LEMON SCENTED PEAR-ALMOND CROSTATA
4 large or 6 regular servings for each crostata
Parchment paper needed for baking
pastry:  (makes 2-freeze one for later or make 2)
  • 2 c white, unbleached flour
  • 1/4 c granulated sugar
  • 1/2 t kosher salt
  • 1/2# (2 sticks) very cold, unsalted butter, cut into pieces
  • 1/4 c ice water

In the food processor, fitted with the knife blade, pulse together the flour, sugar and salt.  Add the cold butter and pulse until mixture is the size of peas.  Slowly add iced water through the feed tube until dough begins to come together. 

Remove carefully from processor and divide in half.  Press each into a disc.  Wrap one in foil and freeze it.  Refrigerate the other for an hour is best, but you can roll it right away if you must.  Dust the counter very well indeed with flour and roll the disc, using a rolling pin, into an 11″ circle. 

Place on parchment lined baking sheet until you have the fruit ready.  (Check out the pics above where I give you two options for getting the pastry from the counter to the pans.)  You can  a. fold it up gently and  quick like a bunny pick it up, and centering it over the baking sheet, place it carefully down and unfold it or, b. loosely roll the dough back onto the rolling pin and move the rolling pin over above the baking sheet, lowering it and loosening the pastry down flat onto the pan.   

This is not easy to describe; I apologize for lack of prowess as a technical writer!

Filling
1-11/4# pears (Seckel or Bosc or a mixture), peeled, cored and cut into 1″ chunks
1-2t grated lemon rind
1/4 c sliced almonds
1/4 c ea flour and sugar
1/4 t kosher salt
1/4 t cinnamon
4T unsalted butter
Preheat oven to 450 and place rack at center.

In a large bowl, mix cut-up pears with lemon rind and most of the almonds, reserving 1T or so for the top of the crostata.
 In the food processor, make a crumb topping for the crostata by pulsing together the flour, sugar, salt, cinnamon and butter until crumbly.  Remove the blade from the processor bowl, and, using fingers, pinch together the crumbs until they hold together.  
Place pear-lemon mixture onto the pastry, leaving 1 1/2 inches around the edges.  Crumble topping on the pears evenly and sprinkle with the last of the almonds.  Fold the edges of the pastry up and over the fruit, gently pleating the dough at the corners.  You’ll be leaving most of the fruit covered by only the crumbly topping; the pastry just comes up around the edges of this pie.
Place baking sheet in oven and bake 25-30 minutes (use the longer time above 5,000 feet) until golden brown and crispy.  Remove from oven and let sit for 5 minutes before sliding pie off the paper onto wire rack to cool completely.
Will hold at room temperature a day or so and in the refrigerator for several days, though it is best fresh.
Note:  If you’d like to make an apple crostata with the other crust, it’s made almost like the above pie, but you’ll need 1 1/2 # (3-4 large Granny Smith) apples, 1 t orange peel and no nuts unless you choose to add some one your own.  If you do, toasted walnuts might be best.  This is Ina’s method!
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More info on citrus nutrition HERE.
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I blog with a great group of writers every Friday where we cook our way through the list of foods from Whole Living Magazine’s Power Foods:  150 Delicious Recipes with the 38 Healthiest Ingredients:    Read more about tasty citrus this week at these sites: 

 
Ansh – SpiceRoots.com  
Minnie Gupta from TheLady8Home.com

Sarah – Everything in the Kitchen Sink
.
Want to join us?  We’d like to have you as part of the group.  Get in touch with Mireya from My Healthy Eating Habits:  Mireya@MyHealthyEatingHabits.com

Sing a new song,
Alyce
Pie 101 – Derby Pie

Pie 101 – Derby Pie

“Derby” Pie or  Pecan-Chocolate-Bourbon Pie.  Can you say decadent?

When someone needs something baked, I do it if I can.  If I have the time.  Not everyone bakes.  I love to bake and need an excuse now that there are only two of us in the house.  If I bake for an event, I somehow always manage to make enough so that we can share a sample or even have a tiny sweetness for ourselves.  (If it’s pie, it’s usually for Dave; I eat a bite, that’s it.  He loves pie too much for me to eat much.)

(Aside:  After I saw how many people read my basic Pie 101 post, I thought I’d begin a series (quite intermittent) on pies.  I hope  you like them.  Anywho, read on.)

Dave’s baby pie in a 4″ ramekin.  He was so relieved.

My friend Roberta likes to give Kentucky Derby parties and her pie baker was a no-show.  I was happy to have an afternoon in the kitchen, though I had never before baked Derby Pie.  I had baked many a pecan pie (the easiest pie to make except for custard and, by the way, pecan pie is a kind of custard pie as it contains eggs and melted butter) and this didn’t look much different–once I figured out what it was.  And while it wasn’t terribly different, it sure tasted differently.   Think of pecans.  Then think of what they taste like sweetened up a little.  Add chocolate.  Bourbon.  You have the picture.  And oh, how lovely this would be for Thanksgiving.

I don’t know from bourbon, but this is what I bought.

But to begin with,  I  couldn’t locate a recipe in any one of my many cookbooks.   A bit embarrassing.  But not much.

This is my cookbook corner.  That’s not all of them, of course.   And no Derby Pie. Hmph.

I thought it was odd that there was no “Derby Pie” even in any of my baking books; I have a few baking books!  Back to the computer to discover that “Derby Pie” –or the term itself– is patented and can only be baked by the Kern family in Louisville, Kentucky.  In other words, they have a monopoly on it.  Once I knew exactly what Derby Pie was, I began to look on other sites for a recipe.  I found dozens –some too simple and some too complicated– and settled on one (below) from examiner.com, a site I wrote for for a few years.  It looked like a recipe I could easily triple or quadruple, which was my day’s goal.

Warming the eggs in warm water since I forgot to take them out the night before.  Room temperature eggs are needed for baking.  I left them about 10 minutes.  Warm eggs crack easier and are less likely to leave bits of shell in your bowl.
Collecting the pie plates.  I keep a couple in my kitchen and the rest downstairs. I use pie plates for a lot of cooking.  They’re perfect for anything in the microwave (vegetables, leftovers) and I bake biscuits in them because you can take the Pyrex plate to the table and the biscuits stay warm.  I almost always use glass pie plates for even baking and for seeing the crust when checking to see if the pie is done.  Do not ever use disposable aluminum pie plates; they’re just too shallow and lightweight.
Toasting all the pecans at once on a half sheet pan.  I like to buy pecans in the fall from Georgia growers.  Often churches sell pecans for fundraisers.  Buy enough for the year then and freeze them.  I make a lot of spicy pecans for Christmas and also at other times of the year for nibbles with wine. (below)

Here I’ve mixed them with other nuts for gift giving or cookie trays.  Recipe here.

For photos of the making dough portion, turn back to my Pie 101 (Step-by-Step) or use your own favorite.  My own dough recipe–scroll down.  Do not use a sweetened dough here.

Dough in all four pie plates, including the baby pie for Dave.
Mixing each pie’s ingredients separately to make sure each pie has enough of everything.
Carefully filling the shells so that I don’t spill the filling onto the pie dough.  Some people do this on the oven rack.
This one is baked in a deep dish stoneware plate from Pampered Chef.  Emile Henry also makes a good deep dish plate.

Glass Pyrex plate

Side view of deep dish pie.

The baby.  You can bake pie in about anything that’s oven proof.  Apilco (French porcelain–excellent dishes for everyday and any day) makes large coffee cups that are oven-proof–as does Corning Ware.

The whole gang all done.    Enough for a Kentucky Derby Party.    How about Thanksgiving?

derby pie

  • Recipe for 10-inch Single Crust Pie Crust  (see below for my crust recipe or use your own)
  • 1/2 cup butter (1 stick), melted (and cooled or it’ll cook your eggs)
  • 1/4 cup white sugar
  • 3/4 cup brown sugar, packed
  • 3/4 cup Karo light corn syrup
  • 4 large eggs  (at room temperature)
  • 1 1/2 teaspoons vanilla  (I like Nielson-Massey vanilla; some prefer Penzey’s.)
  • 1/4 cup bourbon (You see -above- I used Jim Beam.  You may know more and choose better.)
  • 3/4 cup gourmet chocolate chips (I use Guiradelli or Guittard; Callebaut is lovely, but pricey and hard to locate.*)
  • 1 1/4 cup toasted pecans or walnuts, shelled and chopped in half if desired

 How To Make Kentucky Derby Chocolate Pecan Pie

  • Preheat oven to 350 degrees F.
  • Roll crust according to my directions in the Best Ever Pie Crust Recipe, or use Alyce’s crust below,  or use a store bought pre-baked pie crust, line a 10-inch deep dish pie pan with the dough, and flute the edges as desired.
  • In a large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla and bourbon together until frothy.
  • Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well.
  • Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.
  • Serve warm, or cool completely before serving with whipped cream or a scoop of vanilla ice cream.
  • Yields 8-10 slices.   Derby  Pie Recipe courtesy Donna Diegel, Examiner.com

*You can also choose an excellent semi or bittersweet baking chocolate like Valrhona or Callebaut and chop your own chocolate if you like.  BTW, I sometimes order Valrhona chocolate from amazon.com though it is sometimes available at Whole Foods or better grocery stores.)

Alyce’s Pie Dough Recipe:

Pâte Brisée-— Made in a Cuisinart — This is the dough I use most often.
                                                        for each 10″ pie shell 
1 1/3 cups all-purpose unbleached flour
1 tsp salt
1/2 cup or 1/4#  unsalted butter, very cold, cut into 8 pieces (1 stick) 
1/4 cup ice water (measure 1/4 cup water into a 1 cup measuring cup half full of ice)

Place flour and salt in the work bowl of the food processor fitted with steel blade.  Pulse a couple of times to distribute salt.  Add cold butter and pulse briefly several times until butter is worked into flour in several different sizes (1/4″ – 1/2″).  With machine running, slowly pour water through feed tube until dough begins to come together.  Stop machine and carefully remove dough from work bowl.  Working quickly to avoid melting the butter within the dough, form into a ball and then flatten into a disc.  Roll out and fill immediately (see above) or chill, well-wrapped,  1 hour or up to two days ahead. 

Sing a new song; bake a new pie,
Alyce

Pie 101 – Alyce’s Step by Step Instructions for Making and Baking Pie (Rhubarb is the Sample Lesson Pie)

Pie 101 – Alyce’s Step by Step Instructions for Making and Baking Pie (Rhubarb is the Sample Lesson Pie)

R for Rhubarb

This post now featured on Rachel Rappaport’s PIE FAIR LADY blog!  
Thanks, Rachel.  Bake pie! 

I don’t know why you want to make pie and searched for Pie 101.  Me-oh-my.  You love pie? (I adore the movie “Michael”)  Someone you love loves pie, maybe?  You want to make beautiful things and don’t paint–right.  You want to bring pie to Thanksgiving dinner:  “Oh, I’ll bring the pie,” would be fun to say. You’d like to celebrate Pi Day in a more meaningful way.    Making pie, or wanting to make or eat pie, is sort of a passion.  It’s not anything like, “I think I’ll scramble eggs and make toast because I’m hungry.”  Or even “Let’s make a pot of vegetable soup; it’s cold outside and sounds good.”   I mean, no one really needs pie.  People, do, however, desire (is not too strong a word) pie and are sort of sometimes heart-starved and/or breathless for it.  Think of the look on your uncle’s (aunt, cousin, boyfriend, co-worker, super) when words like, “coconut cream” or “strawberry-rhubarb” cross their lips.  Or the rush through a potluck meal if a pie sits alone, waiting, down at the end of the counter in the kitchen.    Is it fond memories of  your aunt’s pumpkin from Thanksgiving of 1967 or your best friend’s apple (from her own tree) in 2009?  Is it the crappy diner crust on a short, slim piece of pecan late one night after a restaurant shift when you had to have something sweet and that’s all there was?

If, by chance you’re looking for gluten-free pie dough, please just go to Gluten-Free Girl…a great blog; here’s one post on pie dough there.

I’m just guessing that usually there’s a lot of love goes into pie.  Making it is not an endeavor one embarks on lightly.  Like weeding the flower bed out back or picking up a gallon of milk at the store.  It’s kind of a devoted, warm-fuzzy, all around commitment.  Bake with a band on sort of thing.  (Being both a cook and musician gives me license for such sentences.)

Whatever reason brings  you to pie, I hope this little (not really so little) tutorial will be of help.  It contains the story of my own pie-making, a photo-essay on making the rhubarb pie (including crust), and the recipes/basic info you’ll need to make it all happen.  FYI:  This long pie post is truly a work in progress.

No fear.  Pie is near.

Continue reading “Pie 101 – Alyce’s Step by Step Instructions for Making and Baking Pie (Rhubarb is the Sample Lesson Pie)”