A few more sweet memories from last summer. Can’t wait to see you ladies again soon!
Pie with my Girls
29 Wednesday Jun 2016
Posted in Original Pies, Summer Fruit Pie
Monthly Archives: June 2016
Pie for a 19-year-old
25 Saturday Jun 2016
Posted in Berry Pie, Mixed Fruit Pie, Summer Fruit Pie
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Some things about our trips to Minnesota are pretty standard.
Uncle Joe takes us to the best fishing spots.
Levi and I catch fish. (This was a particularly successful day.)
Aunt Sarah cleans our fishes in anticipation of fish dinner.
Grandmom leads fish dinner preparations, breading the filets perfectly. My mouth is literally watering just looking at these pictures.
Levi and I sneak away to the Brookside Tavern (the only bar in Marine-on-St. Croix, next to the only gas station and across from the only general store) for glasses of Farm Girl.
Sometimes, depending on the time of year, we get to do things that are out-of-the-ordinary. This year we happened to visit in mid-August, right around my cousin Matt’s 19th birthday.
Now, Matt has plenty of his own summertime/cabin rituals. One place he can very predictably found for at least part of every day is on the couch, reading voraciously.
Matt also has traditions that he plans out in advance and shares with us during our visits; these include bonfires complete with Reese’s S’mores and scary stories (which he retells with much suspenseful inflection and an impressive memory for detail), movie nights, and of course, trips to the (only) ice cream store. He is a remarkably thoughtful host.
Truth be told, Matt has been a long-time supporter of my pies, whether or not they are specifically referred to as his birthday pie. But this one really WAS a birthday pie. You can tell by the 19 on top.
Although I have already baked my way through so many of the fruit pies in the Pie cookbook, I was luckily able to find and prepare this lovely new specimen for Matt’s birthday festivities: Deep-Dish Blackberry-Peach Double-Crust Pie.
There were several fun new pie tricks to try in the making of this recipe. For one, the peaches are called upon for blanching. I hadn’t blanched peaches before. I’m not much of a blancher in general.
Jury’s still out on how useful that was, as I’m pretty handy with a paring knife, and I think I could have peeled the peaches in far less time than it took to boil the water, try to determine when the peaches were actually finished (although Ken does give very good, clear directions on the process) and then scrape off the remaining skin as not all of it really came off nicely. Either way, it was fun to try a different method-and I can definitely see how, when executed properly, blanching could cut back on wasting delicious bits of fruit that might be cut off with a knife.
Another of the fun new tricks: freshly grated nutmeg. I’m rather ashamed to say that this was new to me. I apologize for dashing your visions of me happily grating whole nutmeg tendrils into every pie filling that had ever called for nutmeg. I usually just shake it out of a jar. But Grandmom had a whole nutmeg and a cute teeny nutmeg grater at her house and once I saw this, I knew it was meant to be. Fresh nutmeg, you smell so good.
Have you ever thought about what a funny word “nutmeg” is?
Add some freshly grated lemon zest, lemon juice, sugar, butter, and cornstarch and you’ve got a pie fit for a 19-year-old.
We won’t be together for Matt’s 20th birthday this summer, but I look forward to a visit next week that will hopefully include all of our favorite cousin traditions…including pie!
Grandmother’s Chocolate Angel Pie
22 Wednesday Jun 2016
Posted in Chocolate Pie, Cream Pie, Meringue Pie, Original Pies
Goal: Catch up on stories from last summer before embarking on this summer’s adventures. Okay. Go.
Our last visit to Minnesota was in August. We’re going again in exactly one week. I can’t wait. Last August’s trip was wonderful, but bittersweet. My Granddad passed away a year ago, and it makes me sad that I will never fish with him again, or do the Bible readings with him again, or hear his funny songs again. But, as my dad said at the funeral, Granddad believed in a hope that was reasonable: the resurrection. God created us with the ability to reason and created a world full of order and beauty for us to all marvel at. So, “why is it considered incredible among you people if God does raise the dead?” as Paul asks in Acts. We will see Granddad again soon.
On this particular trip, in the day and half we spent alone together, I asked my Grandmom to sit with me for a couple hours and let me record some of her stories…about growing up on a farm in Vermont, moving to the Midwest as a young woman, becoming a chemist during a time when women simply didn’t do that, being asked on lots of dates (as being practically the only woman at her workplace put her in a good position for!), meeting and marrying my Granddad and learning the Bible together. If you didn’t know this about my grandmother, she still volunteers at a nature center and does pond walks for children. She also spent many years volunteering at the Minnesota Science Museum; seeing the latest exhibit there was always a highlight of my childhood visits (okay, and my adult ones–who are we kidding here?) Of course, she is also a pie-maker extraordinaire. I am so thankful for the legacy that she and Granddad are leaving for our family.
Once again, we visited Minnesota at the wrong time of year to pick the ever-elusive red currants and make a pie out of them. Nonetheless, there were plenty of pie opportunities. One that I had been meaning to pursue for some time was a legendary recipe I had heard stories about but had never tasted myself; Grandmother’s Chocolate Angel Pie. My cousins and aunts and uncles had long talked about this wondrous concoction and I knew that I wanted…no, needed…to learn how to make it in order to continue climbing the ladder to Pie Mastery. It was the next achievement to unlock.
Grandmom didn’t have a recipe written down for this pie, per se. She uses elements of a recipe for Chocolate Dream Pie that she got from her roommate’s aunt when she was young Marie Gerdon and had just moved to Michigan from Vermont (the aunt was a high school Home Ec teacher). She also referred to a recipe for an unbaked Chocolate Cream Pie from the Joy of Cooking, as well as a pamphlet from the 60’s entitled “Betty Crocker’s Merry Makings: Fine Foods for Happy Entertaining”.
This pie comes together quickly and is fun to make. Although it requires the use of an oven, the temperature never gets set higher to 300 degrees, so it’s a good summertime choice if you’re trying to avoid heating your house up. The final result is very yummy…a slightly chewy, nut-studded layer of meringue crust filled with light whipped chocolate cream…and I think you should all try it. So much so that I took detailed notes and am writing up the recipe below. After all, pie is meant to be shared.
Grandmother’s Chocolate Angel Pie
Preheat Oven to 300 degrees F.
For Meringue Pie Shell:
2 egg whites (beat until shiny with electric mixer)
1/4 tsp cream of tartar (add to egg whites while beating)
1/2 tsp vanilla (add to egg whites while beating)
1/2 cup sugar (slowly add and gradually beat in. Turn off beaters.)
1/2 cup pecans (gently fold into egg white mixture)
Use a spatula (we used a spoon and our fingers!) to round the meringue into a pie shell (in a pie dish). It should touch the top rim of the pie dish all the way around. Bake for 55 minutes, making sure it doesn’t get too brown (rotate the dish halfway through baking).
For Chocolate Cream Filling:
1 4 oz. bar of baker’s chocolate (Grandmom uses German’s Chocolate Baking Bar, 48% cacao)
Melt chocolate. If using a microwave, melt on high for 30 seconds, stir, microwave for 30 seconds more, stir, and continue heating and stirring in 10 second increments until the chocolate is completely melted.
Whip 1 cup of whipping/heavy cream and fold in the melted chocolate. Spread chocolate cream in cooled pie shell. Refrigerate until ready to serve.
The Peace of Pie 