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-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.)

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Thanksgiving, 2012

                     “It’s not what’s on the table that’s important.  It’s who’s in the chairs.”

                       
This post includes:

  • Guide to cooking and baking hotlines
  • Links to great Thanksgiving sites for tips, food, decoration, kids’ activities
  • My own favorite Thanksgiving photos, recipes, music, wine, and even a blessing or two   

Enjoy!

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  I can’t preach about giving thanks.  I’ll just say I think it’s healthy.  It’s lovely in that it’s a discipline folks of any religion or country can take part.  But of course, our fair “Rabbie” had it best:

Some Hae Meat

 Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.

~Robert Burns

 Thanksgiving is my favorite holiday.  You could have guessed.
My worlds all come together on that day.
Giving thanks– being grateful–is a practice or discipline of many religions and cultures, including mine.
I need it.  I need that discipline. And:
Creating a meal to honor that…is my idea of a great day!
I wish you a day of totally beautiful, grateful life.


A grace could be very simply giving thanks for the hands that made the meal, for the workers in the stores, on the trucks, in the gardens and  the vineyards Even a toast to all who made it possible would work.  Mark the moment.

Thanksgiving, after all, is a word of action.  
                                                    ~W.J. Cameron
.                          
Awareness.   Awakeness. Appreciation.  Peaceful breath.
A table that includes something you love.
Someone you love.

Some of the best new scripture these days is found on paper napkins.
I have some that say, “It’s not what’s on the table that’s important.  It’s who’s in the chairs.”
Ah, that we have to print that somewhere.

Deep breaths and a sense of warm wonder to you as you prepare to give thanks this year.

          If the only prayer you said in your whole life was, “thank you,” that would suffice. 

                                                                                                              ~Meister Eckhart
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Before the fun begins,  thanks for reading and responding:

           Bloggers Without Borders Post on Helping Victims of Sandy 

 

In case you need help with the meal….
 

 Two Mushroom-Red Onion Soup from my upcoming book.

Thanksgiving HOTLINES:

*Splendid Table (Radio)  from 11am-1pm  CT on Thanksgiving Day:  800-537-5252
*Reynolds’ Turkey Tips:  800-745-4000 Open through December 31, 24 hours a day, 7 days a week.
*Butterball Hotline: 1-800-BUTTERBALL Weekdays from 10 a.m. to 7 p.m. Central Time
*Crisco Pie Hotline:

(877) 367-7438 toll-free. Provides answers the most common questions about baking pies for novice bakers as well as offering tips that will benefit the most seasoned baker. The hotline also offers the option for callers to connect to a live pie expert for pie baking guidance. Hours: 9 – 7 EST except for: Nov. 12 – 21 (8am – 8pm EST) and Dec. 12 – 22 (8am – 8pm EST)

*USDA Meat and Poultry Line:

  (888) 674-6854 from 10a.m. to 4 p.m. Eastern Time, Monday through Friday. Closed weekends and holidays, except Thanksgiving. Special hours of operation on Thanksgiving are 8:00 a.m. to 2:00 p.m., Eastern Time. 

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                              It is of course possible to dance a prayer. 
                                                                         ~Terri Guillemets
 
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Thanksgiving Listening and Watching + Kids’ Stuff:


                      Garrison Keillor’s “Over the River and Through the Woods”

Download Mary Chapin Carpenter’s Thanksgiving Song here.

Watch Charlie Brown Thanksgiving on youtube.

Thanksgiving Day Parades

Thanksgiving Day Football Games–Networks, Kickoff, etc.  

Thanksgiving Day Kids’ Activities 

Martha’s Thanksgiving for Kids 

Thou hast given so much to me,
Give one thing more, – a grateful heart;
Not thankful when it pleaseth me,
As if Thy blessings had spare days,
But such a heart whose pulse may be Thy praise.
                                                                              
~George Herbert 

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            Minneapolis Turkey Day 5K Run  8am Nov 22, 2012  
            Walk to End Hunger Mall of America Nov 22, 2012: 7am Registration; 7:30-10:30

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Really Good Websites with Thanksgiving Tips, Recipes, and Ideas 

I could reinvent the wheel here and give you step-by-step, day by day, but here’s a list of places that have already done all that work.  Have at it.  Below that, I’ve listed some of my own favorite recipes or menus from this blog or Dinner Place, Cooking for One.  I include an Intimate Thanksgiving, which is a Thankgiving for two (with leftovers) or for four (not too many leftovers.)  It was created for those who really don’t have much time to spend on Thanksgiving, but want a special meal nevertheless.  

America’s Test Kitchen:  Turkey and Gravy
James Peterson’s Gravy Guide
Martha Stewart’s Thanksgiving Planner
Non-Turkey Thanksgiving 
Vegetarian Thanksgiving 
Vegan Thanksgiving: 12 Recipes
LA Times: Great Thanksgiving Photos
Glazed Turkey from the Chicago Trib
Free:  Martha Stewart Thanksgiving (2011) Ebook with 40 Recipes
Smitten Kitten’s Thanksgiving
Taste Test:  Store-Bought Stuffing 
Perfect Pantry Sugar-Free Slow-Cooker Cranberry Sauce 
Serious Eats: 16 Salads for Thanksgiving
Kalyn’s Kitchen:  11 Green Bean Recipes
Mark Bittman:  101 Starts on the Day
Giada’s Butternut Squash Lasagne
Melissa Clark:  What Can I Actually Prepare Before Thanksgiving?
Gourmet Live:  Thanksgiving 2012
Chowhound’s 10 Thanksgiving Cooking Essentials
The Bitten Word’s 2012 Thanksgiving Recipe Index:
Thanksgiving Videos:  Mark Bittman
King Arthur Flour Cranberry-Pumpkin Rolls
Perfect Pantry’s Squash Muffins
Download Gluten-Free Thanksgiving Baking App
Pie Perfected by Carole Bloom
David Lebovitz’ Pumpkin Ice Cream 
Thanksgiving Wine: NYTimeswine:  
HGTV’s Stylish Thanksgiving Table Settings
Thanksgiving Decoration from Epicurious
                    

Maybe it’s a good time to pull out the bread machine?

  More Time at the Table/Dinner Place Thanksgiving Posts:

Kathy’s Apple Pie (More Time at the Table)

Alyce’s Thanksgiving: An Intimate ViewVery Simple and Quick Thanksgiving  for 2-4 people who don’t want to cook much:

  • Starters: Olives and Nuts–set out in small bowls served with sparkler/wine
  • First course: Pumpkin or Butternut Squash Soup (purchased)
  • Main course: Turkey Roulade, stuffed W/ Proscuitto/Sage/Onions/Garlic
  • Sides: Oven-Roasted Root Vegetables with Fresh Rosemary
  • Brussel Sprouts (pan-roasted) w/ Parmesan & Pumpkin Seeds
  • Home-made Spicy Cranberry Sauce w/ Apples and Lemon
  • Bread: Corn Muffins or Rolls from the bakery
  • Dessert: Pumpkin Ice Cream, purchased from grocery OR Pumpkin Custards baked the day before and refrigerated (Use any pumpkin pie filling recipe and bake custards in pammed ramekins about 30 min. at 350—No crust)
  • Drinks: Wine: A to Z Riesling and Sineann Pinot Noir- Have both! Coffee: French Roast, laced with Cognac and Whipped Cream

Pears Poached in Port

 
Other recipes of mine you might enjoy at Thanksgiving:

Alyce’s Bacon Roasted Chicken or I Don’t Want Turkey
Alyce’s Roasted Chicken and Butternut Squash
Alyce’s Roasted Pork Loin, Hot and Spicy Cranberry Sauce
Potato Gratin with Rosemary Crust 
Alyce’s Butternut and Other Squash Soup
Alyce’s Pan-Roasted Brussel Sprouts with Parmesan New Potatoes 
Alyce’s Green Beans Sauteed with Onions and Garlic
Alyce’s Turkey Pot Pie from Thanksgiving Leftovers 
Alyce’s Pumpkin Soup or Making Up for Thanksgiving
Alyce’s Spicy Cream of Pumpkin Soup+Wendy’s Sage and Thyme
Alyce’s Pear-Grilled Fig Salad with Goat Cheese
Alyce’s Israeli Couscous-Butternut Squash Salad with Fall Fruit and Cheese 
Alyce’s Pumpkin Bread

Wendy’s Sage

Alyce’s Quick Prune Bread
Alyce’s No-Knead Bread Post on Dinner Place
Alyce’s Whole Wheat Yeast Rolls (from Bill Kalbus)
Poached Pears in Port               
Alyce Morgan’s Pie 101
Alyce’s Derby Pie (Pecan-Chocolate with Bourbon)
Alyce’s Kathy’s Apple Pie
Alyce’s Almond-Scented Pear Crostata
Alyce’s Ask Me About Dessert Post
Alyce’s Pumpkin Custard with Cinnamon Creme Fraiche (One Minute Pumpkin “Pie”–no crust) 

Pumpkin-Chocolate Chip Bread.  Thanksgiving morning breakfast.

Anne Lamott’s Parade Magazine Article on Counting our Blessings  

my quick take on the (american) wine and other drinks

Need extra wine glasses?  Borrow them!   If you’d like a large inexpensive set to keep from year to year, and can’t spend much:  go to the dollar store or a discount place like Marshall’s.  You can store a couple of boxes in the closet or basement and have them available for loan or a February Sangria party.

Drink what you like:
 
 Wine is for your enjoyment and the enhancement of food.  So, do not fret and fuss about the wine (or anything.)  First and foremost, you should drink exactly what you like with Thanksgiving dinner.  If you have no idea what you like, go to the wine shop or liquor store, and find a salesperson who’s willing to talk to you.  Do not do this on the Wednesday before Thanksgiving unless you’re a glutton for punishment.  Everyone else in the city will be there and the clerks will be infinitely hassled while wondering what they’re having for Thanksgiving and who’s going to cook it all.  Tell the salesperson what kinds of wine you (and your guests if you know) like, what your price is (don’t be shy), how many people you’ve having, and what your menu is.  Believe it or not, everyone is not having turkey, dressing, and pumpkin pie.  This person has paired vegetarian lasagne, pumpkin ravioli, goose, steak, and an all-raw menu before you arrived.

Don’t know what you like:

If you’re a do-it-yourself kind of shopper and want to go to the liquor superstore or simply have NO idea of what to buy, then I go with my tried and true recommendations, which are: 

A.  One bottle of wine per person (total) is the rule.  Yes. You’ll be there for hours.  I like American wine for Thanksgiving, so my recommendations are based on no wine from outside the United States. 

B.   Overall:  Provide a sparkler for before dinner or apertif, then one white and one red  to make everyone at least closer to happy.   Some sort of after-dinner drink or digestif is needed as well, though a walk will help, too.

I don’t like a cocktail before this kind of a meal…too many calories and too much alcohol, but then again, I’m a wine person.

Have beer on hand.   Get your brother-in-law’s favorite so he’ll be quiet or choose a saison, which would pair admirably with the meal if he won’t drink wine even with food.

Have lots of non-alcoholic choices. Sparkling water is pretty in a wine glass and is good for digestion for everyone, actually.  Non-alcoholic beer (Kaliber is about the best), iced Ceylon tea, and plenty of plain water are good choices.   Coffee is necessary; have the pot ready and start it when you sit down to dinner so people can help themselves.  Some will want it immediately after the meal even if they’re happy to wait hours for dessert.  If you don’t drink coffee, borrow a pot.  You can’t skip it.

C.  For the sparkler, buy a New Mexican sparkling wine like Gruet.

I suggest  Riesling for the white  (Washington state, Oregon, or New York). The lower the alcohol content, the sweeter the wine.  The alcohol content is printed on the label.  So if you like sweet, get an 8 or 9% alcohol Riesling.  11?  Much drier.  Don’t know?  I’d go with the sweeter for a group; you’re bound to have people in who want sweeter wine and your red will definitely be dry.

The red:  Oregon Pinot Noir.  It’s a splurge and it’s worth it.  If you need a lower-price Pinot Noir, choose A-Z or Angeline.  If you simply don’t like Pinot Noir (why?), buy a good California Merlot.  By the way, if you decide you like the Oregon Pinot Noir (and I’m a Pinot girl), buy a couple of extra bottles and squirrel them away in a cool, dry place for next year.  This wine doesn’t have to age terribly long to be scrumptious, but it’s usually better with a few years under its belt.  The older vintages are sometimes available, but not always.  If they are, they’re a lot more expensive.  Buy them young.

D.  If you’d like a dessert wine,  American sherry–or port– is lovely with pumpkin pie.
 A little nip of Jack in the coffee would do no one from below (or even above) the Mason-Dixon line any harm.  Save the Irish coffee for St. Patrick’s Day.

some pics of blog favorites for the holiday:

Almond-Scented Pear Crostata from More Time at the Table. 

On Thanksgiving Day, all over America, families sit down to dinner at the same moment – halftime.
                                                          ~Author Unknown

Hot and spicy Cranberry Sauce cooking in the pot. It’s done quickly and can be done a day or two ahead.
My pumpkin soup topped with Parmesan and chopped peanuts. A nutritious soup for a first course is elegant and will help keep folks from overeating. 
Pecan or Derby Pie is a great Thanksgiving choice.  When else would you make it?
Spicy Cream of Pumpkin with Wendy’s Sage and Thyme
Pear-Grilled Fig Salad with Goat Cheese (dried figs are fine, too)
Don’t bake?  One-Minute Pumpkin Custard with Creme Fraiche.
Butternut and Other Squash Soup
Oven-Roasted Root Vegetables  (Leftovers make great soup.)

Potato Gratin with Rosemary Crust.  No mashed potatoes or gravy needed.  Or anything else really.

Whatever menu you choose, have fun with it.  Make things you like.  Let people bring their favorites so everyone is happy.  Don’t worry if the gravy has lumps or the turkey is cold.  No one cares if your plates match, but they do care that they’re invited.

   If your heart is warm in welcome, everyone will have a great time.
 


Heap high the board with plenteous cheer and gather to the feast,
And toast the sturdy Pilgrim band whose courage never ceased.

~Alice W. Brotherton

Sing a new song…be grateful all day long and enjoy every minute,
Alyce

38 Power Foods, Week 19 — Kiwi — Quick Individual Kiwi Tarts with Gingersnap Crust

An ultra thin ginger snap smothered with hot pastry cream serves as the “crust.”

How the Quick Kiwi Tart with Gingersnap Crust came to be…

While I love to bake a pie as much as the next woman (more than most, I’d guess), I also like nearly instant desserts that are luscious and don’t wear out the soles of your trainers.  (Like after you’ve cooked for company all day and still need dessert.)  I have a pocketful of favorites like a 30-second pumpkin custard (it’ll be in my soup book) and a blink-done  individual chocolate flourless “cake.” I also have no-bake favorites like a strawberry ice cream parfait layered with crumbled ginger shortbread and fresh peaches. In cases of real emergencies, I buy ice cream and cones–and not just for the kids.

But today I needed a kiwi something.  Not exactly in my bailiwick; I use kiwi in fruit salads or the occasional smoothie.  I kept picturing the industrial size, looks/tastes-like-Paris fruit tarts they sell at Marigold Bakery and Cafe in Colorado Springs.   The perfectly trained pastry chef turned out racks of these tarts daily–as well as many other pastries and breads.  You can’t count on him to spell your best friend’s name right on her birthday cake, but you can count on a piece of a tart at 3pm with your coffee or a full tart at 8pm for emergency company.  If you order ahead, you can get 12 for your son’s rehearsal dinner.  In other words, you can depend on that tart.  It’s topped with all the glories of many kinds of fruit.  But it’s not spring; it’s not summer.  Berries are over and I don’t need a BIG tart at all.  I need a T-tiny tart… (as my fine old friend Susan Gimarc would say)   Well, one for me and one for Dave.  Maybe two for tomorrow, though he usually gets all dessert leftovers.  But that’s it.  Enter the very petite and quick “Kiwi Tart with Ginger Snap Crust” made in a small ramekin.  The crust for each tart is one gingersnap at the bottom of a ramekin or small bowl.  Topped with hot pastry cream, the cookie doesn’t crumble, but softens into a beautiful crust made for a spoon.   Here’s how:

quick individual kiwi tarts with ginger snap crust   makes 4

Make a small pan of vanilla pastry cream (crème patissière, which is very like vanilla pudding). Recipe below.

Place one thin gingersnap in the bottom of each of four ramekins.
These are my favorite gingersnaps.  (Except for my own, of course)

Spoon hot pastry cream into ramekins.

If not serving right away, cover each tart with plastic wrap (pressing plastic down to cream) to prevent a skin from forming on the pastry cream.  Refrigerate for up to one day.  Otherwise, let cool a few minutes, and then go to next step:

Stand 3-4 slices of peeled kiwi in the cream. (Optional:  Heat 1 tablespoon apricot jam in microwave and brush kiwi with it.)  Serve immediately with extra ginger snaps if desired.

Ingredients List: 
3 kiwi fruit; each peeled and cut into four thin slices
4 thin gingersnaps, store-bought or homemade ( I like Anna‘s Ginger Thins.)
Pastry cream (below)
Optional:  1 tablespoon apricot jam
  
pastry cream recipe 
               from The New Basics Cookbook by Julee Rosso and Sheila Lukins*

  • 1 cup milk (whole or 2%)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 egg yolks
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract**

In a heavy saucepan, combine milk, sugar, cornstarch, and egg yolks. Place over low heat and, whisking, bring to a boil.  Cook another minute and remove from heat.  Stir in butter, salt, and vanilla extract.

*There are many pastry cream recipes, but a lot of them make a large amount of pastry cream and many more use a larger amount of egg yolks.  Use whichever you like best. This one has a very simple and streamlined process, is tasty, and makes just enough for these four tarts.  You could also, of course, use a low-fat, light pudding or custard recipe if needed.  Difference between pastry cream and vanilla pudding?  I can’t tell much, though sometimes vanilla pudding doesn’t have eggs.  The difference, however, between pastry cream and custard is that custard is 1.  thickened only with eggs (no cornstarch or flour) and is 2. cooked in a water bath (bain marie) in the oven, while pastry cream or vanilla pudding is a stove top process.

**You can also flavor pastry cream with a little brandy or Grand Marnier–try 1/2 teaspoon first and add a second 1/2 if needed.

about those kiwi

Calories:  108 calories per cup of kiwi

Kiwifruit is one of nature’s perfect foods: low in calories, high in energy and an excellent source of antioxidants. Each one delivers a world of nutrition benefits, including:

  • Vitamin C: Each serving of kiwifruit has nearly two-and-a-half times the recommended daily allowance of vitamin C, proven to boost the immune system and fight the effects of stress and aging.
  • No fat: Kiwifruit is fat-free, an important consideration in today’s healthy diets and a rarity among foods containing so many other nutritional benefits.
  • Fiber: Two kiwifruit contain more fiber than a bowl of bran cereal, the tasty way to maintain heart health, regular digestion and lower cholesterol.
  • Potassium: A serving of California Kiwifruit has more potassium than a banana, ideal for maintaining fluid and electrolyte balance and for releasing energy during exercise.
  • Antioxidants: Kiwifruit is an excellent source of antioxidants which are important in reducing your risk of cancer, heart disease and stroke.
  • Low glycemic index: With a glycemic index of 52, kiwifruit is a fat-free, low-carb fruit that’s safe for diabetics and a smart part of any weight-loss diet.
  • Magnesium: Two kiwifruit deliver 30 mg of magnesium, which improves nerve and muscle function while boosting your energy level.
  • Lutein: Kiwifruit contains the phytochemical lutein, which works to prevent age-related blindness and protect eyes from various kinds of damage.
  • Folate: With nearly 10% of the recommended daily value of folate, kiwifruit is a good way to protect the health of mother and baby during pregnancy while helping prevent birth defects.
  • Zinc: Men will appreciate kiwifruit’s zinc content, which helps produce testosterone, while everyone can enjoy its other benefits like healthy hair, skin, teeth and nails.

Vitamin E: Kiwifruit is one just a handful of fat-free sources of vitamin E, a powerful antioxidant that helps lower cholesterol and boost immunity. (Info and photo:  Courtesy California Kiwifruit Commission)  

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 Today I’m baking oatmeal chocolate chips for the reception after the Historic Organ Recital at Prospect Park United Methodist (where I work as a choir director).  It’s 7:30 tonight, Friday, October 19.  See you there.  A favorite activity, I did it last week, too…

  •   a blog repeat, but fun:
    Saturday, I baked oatmeal chocolate chips for the authors in town for Opus and Olives, one of the premiere literary events in the Twin Cities held each fall  at the Crown Plaza Hotel in St. Paul. (Mark Shriver said he’d eaten his six all in a row; he’d had no food in hours while traveling!)  Dave and I also went the banquet and enjoyed a fine meal with great folks while we listened to the each author speak.  (My favorite was Cheryl Strayed, but then again, I adored her book Wild: From Lost to Found on the Pacific Crest Trail.)

    Happy Tuck

    I also meet today for lunch with a wonderful editor/writer who I hope will be doing some editing on the book, 30 Soups in 30 Minutes.  This week– test on turnip soup (lovely–no details given away here) and lots of work in Microsoft Word, which isn’t nearly so fun as drumming up new soups in my kitchen.  Not sure we’ll be done with this little ditty by Christmas, but who knows?

    Sing a new song,
    Alyce

    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.

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