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Category Archives: Mixed Fruit Pie

A 2020 Pie Roundup

31 Thursday Dec 2020

Posted by jessica@peace-of-pie in Apple Pie, Berry Pie, Buttermilk Pie, Chess Pie, Coconut Pie, Mini Pie, Mixed Fruit Pie, Original Pies, Summer Fruit Pie

≈ 2 Comments

Tags

apple, blueberry, buttermilk, chess, coconut, cranberry, creme brulee, meringue, nectarine, peach, pear, rhubarb, saturn peach

2021 is upon us, and, arbitrary though it may be, it feels good to move forward. It feels good to set new goals and intentions, to re-dedicate ourselves to our core beliefs and values and relationships, to know that any pain and struggles we experienced in 2020 will carve space for deeper joys to come, if we let them.

This is going to be a long post. The format was the most recent guest baker (aka Levi)’s suggestion so if you get too the end of this and think “THIS WAS TOO. MUCH. PIE.,” you can take it up with him. I was intrigued by the idea of starting my blogging life somewhat afresh in 2021, so I went for it. Without further ado, here is a roundup of eight dessert pies I baked in 2020 that had not yet been blogumented.

Yep, I just made that word up.

Indiana Buttermilk Pie

August 2020. First of three pies from when our friend Matt was in California to visit us for slightly over a week. Three pies in a week, that’s well above my usual pace. To put it in perspective, if that was my standard pace, this project would have been over by 2013. This was my first buttermilk pie (there are three buttermilk pie recipes in Pie) but not my last in 2020, as you’ll see. Simple, basic, uncomplicated flavor. 1 teaspoon of vanilla is the only real flavoring agent, and the tartness of the buttermilk shines straight through. I loved this.

“White” Summer Fruit Pie…sort of!

August 2020. Second of three pies in aforementioned week. We really wanted one of them to be a fruit pie, and Matt (Pie Hype Man) really wanted me to make progress in the cookbook, so we chose this “White” Summer Fruit recipe. It called for Rainier cherries and either white peaches or nectarines. As it turned out, we weren’t able to locate Rainiers so late in the summer, so we followed the recipe exactly but used zero cherries, white Saturn peaches, yellow nectarines, and rhubarb (of which I freeze lots each spring). While it was absolutely divine and we ate it with homemade vanilla ice cream (extra divinity points) my overactive conscience won’t allow me to check this pie off my list until I make it again with Rainier cherries. *Avoids eye contact with Matt, who totally thought this one counted.* But look how pretty!!

Little Crème Brûlée Pies

August 2020. Third of three. Unusual and unforgettable mini pies. My first time making Ken’s “Extra Flaky” pie crust recipe, which calls for cake flour. (Also my first time purchasing cake flour! A few of the pies in this post had ingredients outside the typical realm of my pantry, as you’ll see.) The pastry was lovely to work with and yielded enough for four miniature pie pans, pictured below. After these pies are baked, they are topped with a layer of brown sugar and blow-torched to perfection. I mean, what could be better?

Coconut Cream Pie with Coconut Meringue Topping

October 2020. More ingredients I never hardly ever buy: sweetened flaked coconut and cream of coconut (as in, the stuff in piña coladas, not to be confused with coconut cream aka thicker coconut milk). My cousin Martin’s family visited us for a weekend and I wanted to make a great pie to enjoy all together. When we were growing up and on summertime vacations in Vermont, Martin and I were the little kids who would order coconut almond ice cream without fail when we’d all go to our favorite ice cream shop (our grandparents’ treat). Our shared love of coconut led me to choose this pie for the occasion. Decadent. A coconut lover’s dream come true; yet, not overpowering or artificial in any way.

Three Sisters Coconut Buttermilk Pie

October 2020. Remember that sweetened flaked coconut I’d just bought? Me too…so I looked for another recipe that called for it. Since making the Indiana Buttermilk Pie and absolutely adoring it, I had been looking forward to trying a second buttermilk pie – this was an easy pick. Like a coconut custard pie but with the tang of buttermilk to take it to the next level; a real treat. We shared this pie with our good friends Brad and Deb at our big outdoor table. It seats 18, but we’ve been so grateful for the few times this year that we’ve used it to seat even 4. ❤

Homestead Chess Pie

November 2020. I was looking for something very simple, with pantry ingredients, as I decided to put this pie together at the last minute. This fit the bill: eggs, sugar, butter, vanilla, a bit of vinegar and cornmeal. In my last blog post, I mentioned that I made a (correct) executive decision to bake my Tarte au Sucre an extra 15 minutes past the time given in the recipe. I initially took this pie out at 35 minutes (recipe calls for 30-35) but ended up putting it back in the oven later, cause it clearly was underbaked. Yikes. Perhaps my oven does run cold and I am just waking up to this fact? I shall ponder this further. A delightful pie in the end, for all its simplicity. The fifth of the five Chess Pies in Pie – I’ve now exhausted that category. I confess, I did secretly wish this was a Lemon Chess Pie when I was eating it. Levi probably did too because he is Mr. Lemon Dessert.

Crock-Pot Fall Fruit Pie

November 2020. The name above ruins my punch line. Which of the desserts pictured below do you think was my Thanksgiving pie this year? That’s right, it’s the only one that looks nothing like a pie! This oval-shaped semi-imposter, though not what you would expect of me, was a popular and tasty dessert table choice that I’d recommend any of you try. It’s made with baking mix (like Bisquick – I used Birch Benders Organic Classic Pancake and Waffle Mix), fresh cranberries, pears, apples. Super Thanksgiving-y and great with a dollop of homemade whipped cream.

Apple and Blueberry Crumb Pie

December 2020. This was an important pie for me. I didn’t follow a recipe. I made it for my dear Linda (Pippa’s former nanny) and her family. My apple pie is Linda’s favorite, my blueberry pie is her daughter’s favorite, and they both love crumb topping. Linda had filled a pie dish with homemade tamales for us shortly before Thanksgiving. After the tamales sustained us for several days, I was left with this empty dish (it says Blessed on the bottom – I’d actually given it to her as a gift the last week she worked for us). I couldn’t picture giving it back like that, so I made this pie while Pippa took an afternoon nap one day. This has been a season of grief, and that was an afternoon when the grief was more present than I realized. There was something so visceral in making that pie with my hands, both painful and healing at the same time. I didn’t expect to react the way I did to peeling and coring the apples, to breaking up clumps of butter with my floury fingers – each familiar step generating a physical heartache – but perhaps I should have. Linda said her whole family agreed it was the best pie they have ever had.

Through that experience, I recognized that pie making has become a way to let my heart speak what is on is mind. It is a path I can walk any time, in any weather. And it is a way I can return blessings on the givers in my life, of whom there truly are many.

Be blessed in 2021, my friends, though it may look different than you expect. Happy New Year!


A few editorial notes:

  • You probably got this already, but a pie named in bold type is a pie from Ken Haedrich’s Pie baked for the first time. The two fruit pie titles are not in bold, denoting that they aren’t counting towards my count to 300.
  • While at this moment I’m feeling 96.5% sure that I covered all of 2020’s sweet pies, there were also a couple savory pies I’d like to tell you a bit more about another day. Also, there are still some pies of yesteryear that will occasionally pop into my mind or out of old photos which have yet to claim their rightful place in the gallery. So, if you had any fear that I was completely done with flashbacks…fear not.

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Pie for a 19-year-old

25 Saturday Jun 2016

Posted by jessica@peace-of-pie in Berry Pie, Mixed Fruit Pie, Summer Fruit Pie

≈ 7 Comments

Tags

blackberry, Minnesota, nutmeg, peach

Some things about our trips to Minnesota are pretty standard.

Uncle Joe takes us to the best fishing spots.

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Levi and I catch fish. (This was a particularly successful day.)

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Aunt Sarah cleans our fishes in anticipation of fish dinner.

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Grandmom leads fish dinner preparations, breading the filets perfectly. My mouth is literally watering just looking at these pictures.

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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.

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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.

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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.

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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.

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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.

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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.

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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?

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Add some freshly grated lemon zest, lemon juice, sugar, butter, and cornstarch and you’ve got a pie fit for a 19-year-old.

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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!

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“So, this was Christmas…

09 Wednesday Apr 2014

Posted by jessica@peace-of-pie in Chocolate Pie, Cream Pie, Mixed Fruit Pie

≈ 3 Comments

Tags

chocolate, Christmas, christmas eve, cream, fig, meringue, pear, pine nut

…and what have you done?”

Not kept my blog up to date, that’s for a surety.

Let’s not dwell on the fact that these pies were made at Christmastime. Just ignore Levi’s “Merry Christmas, Ya Filthy Animal” sweater in the picture below, which was supposed to be a selfie with a pie (the pie was in the basket) but instead you can just see Levi and I, so I guess instead of a piefie, I ended up with a spousie.

IMG_2422Also, please forgive the fact that nearly every picture below, taken while putting together the astonishingly beautiful Pear and Fig Pie with a Pine Nut Crust, shows off my glittery holiday manicure.

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This pie is made with dried figs, which I don’t love half so much as the fresh figs that my Great-Uncle Benny somehow grew every summer in his concrete backyard. Still, the combination of fig, pear, honey, and pine nut is really a delight.

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Trader Joe’s should pay me for all the advertising I do for them. HONESTly. IMG_2418 IMG_2419

To make the crust, just roll out a standard crust and then sprinkle the pine nuts over the top and gently press them in, your fantastic fingernails guiding the rolling pin.IMG_2420

When glazed with milk and sugar and baked, this pie truly looks like a masterpiece. Studding the top crust with nuts would be a fun trick for a variety of pies…just keep an eye out for burning and be prepared to tent the pie with aluminum foil for part of the baking if needed.

So here’s something that happens often. (As in, every time I make more than one pie at a time.) I do a swell job documenting the process of whatever pie I start first. Then, by the time I remember that I still have a whole other pie to make and it’s probably past my bedtime already, I don’t bother with all the pictures and just take one token one of the finished product. I have way fewer pictures of this Chocolate Cream Pie with Cinnamon Meringue. 

Point to ponder: Is that what’s going to happen when I have two children…?

IMG_2421Let it be known; this was MY FIRST EVER MERINGUE. I kid you not. I’ve been making new pies for going on five years now and I’ve never made a stinkin’ meringue before. And look how purty it turned out. I’m such a proud mama.

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Pies, Pies, and More Pies

08 Saturday Mar 2014

Posted by jessica@peace-of-pie in Apple Pie, Berry Pie, Mini Pie, Mixed Fruit Pie, Original Pies

≈ 4 Comments

Tags

apple, blueberry, Christmas, ginger, honey, pear, pie-in-a-jar, raspberry, travel

It’s March already? You’ve got to be kidding me.

Let’s get down to business. First of all, I would like to announce that the Five-Spice Pear-Apple pies I mailed out during Thanksgiving week made it safely to their destinations.

timIronically, I’m pretty sure that standard mail to Australia is faster than priority mail to Georgia, Illinois, or Virginia. What in tarnation?! Lesson: The United States Postal System is an abject failure.

Eric Lange, my official domestic tester in Virginia, sent me this lovely ditty after receiving and consuming the pie:

“O Apple-Pear 5 Spice

You are so good and nice

You make my taste buds sing

You are the greatest thing!

A brown box in the mail

Delivered, without fail

A complete, delish pie

I was one lucky guy!”

Eric, you are the greatest thing.

eric pie

Following that mini-pie episode, I embarked on another of epic proportions before Christmas, making about 30 pies to give as holiday gifts to the wonderful and devoted teachers I work with and some of my faraway family in New Jersey and Georgia.

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Just one of the fillings I used was a recipe from Ken Haedrich’s book: All-Pear Pie with Maple and Candied Ginger. I’d been meaning to try this pie for so long (it’s one of my cousin Carly’s favorites, and she gave me the cookbook so she ought know). Funny thing is, I didn’t gift myself one of these pies, so I’ll be no doubt re-doing this recipe so I can actually have some. (I did have one bite of a friend’s, to be fair. But it wasn’t enough.)

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The next two fillings were my own made-up combinations. Here’s the Cran-Apple Spice; I love how beautiful the fresh cranberries are and the sourness they bring to the table. I choose sour flavors over sweet every time and I have to say that I thought this pie was a win-win combination of both.

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And here is the Honey-Apple-Raspberry filling, looking like a bit of a mess. But yum.

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Mini-pie manufacturing is no piddling job. By the time you make multiple batches of crust, a few fillings, crumbs for the topping, labels for the tops…you’re looking at a long night.

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The three pies below traveled not by car, not by mail, but by carry-on. This conversation happened.

TSA agent: I’m going to have to re-run your bag, miss.

Me in my head: Crap.

TSA agent: What are these?

Me: They’re pies….in jars.

TSA agent: Pies in jars?? That’s the coolest thing I’ve ever seen!! (Calls other TSA agents to marvel over the coolness that is pie-in-a-jar.)

TSA agent: I think I’m going to have to keep one of these…*laughs*

Me: I’ll make an extra one just for you next time I come through *smiles*

Would this have happened at any other time besides Christmas? Doubtful. But I loved it.

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While we’re on the subject of mini pies (which, as it turns out, is more often then not…) for the third year in a row, I had the opportunity to contribute pie to a bake sale supporting my students. (Last year I sent this batch of minis…the year before I had not yet perfected the art of sending pie traveling and sent two whole pies to be sliced and sold.)

I made another Honey-Apple-Raspberry filling (since they had been pretty popular the last time ’round) and a Blueberry-Pear filling with cardamom and maple syrup, both my own recipes. I think I have figured out a pretty exact ratio for mini pie filling; the amount of filling that would fit into one largish normal pie fits roughly into nine jars. Okay, perhaps “exact” isn’t the right word, but it’s a helpful rule to follow. So the filling below made 18 mini pies. And the filling overflowed, so I really could have done 19, or 20.

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This was the first year I was able to see the bake sale in person (and I forgot to take any pictures, wouldn’t you know!) By the time I got there, the sale had been going on for perhaps two hours and most of my pies were already gone. I hope they were thoroughly enjoyed. Thanks so much to those who bought them or supported the Palm Springs bake sale in any other fashion. Over $1600 was raised for the Christadelphian Heritage School!

As always, thanks for reading. I’ll leave you with a reminder…PI DAY IS NEXT FRIDAY!

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Let me know if you’re planning on celebrating.

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Pie Man

10 Friday Jan 2014

Posted by jessica@peace-of-pie in Berry Pie, Mixed Fruit Pie, Summer Fruit Pie

≈ 2 Comments

Tags

pluot, raspberry

Jess went back “home” to New Jersey for a weekend. An unfortunate coincidence was that this was the same weekend as our Church’s Dessert Bake-Off. All our friends assumed Jess would dethrone the reigning champ with one of her pies. They breathed a collective sigh of disappointment/competitive relief when word got ’round that a Pie would be missing.

Jess decided that instead of not entering a pie, why don’t I, the Pie Man to her Pie Woman make one.

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Jess is a woman that is profuse with consistently fantastic ideas, so, I dutifully followed her suggestion. The Dessert Bake-Off would have a pie from a Gelineau after-all.

I have seen a few pies made in my life (like, 120 or so) so, I was clear on the basics. From one layman to maybe another, here’s the step by step for us the NORMAL, casual, pie bakers.

IMG_0344Crust Into Dish…. Okay, crust isa hard part, and to be honest with you, Jess made that part for me ahead of time. I am only one man.

IMG_0342Sugar on Berries, Makes ’em good.
IMG_0345Surround the sugared berries in a cloud of a starch.

IMG_0347Pitch that happy family into the crust.

IMG_0349Cover the fruit with some more carbs.

IMG_0351Bake until it looks like you may not be able to resist eating the whole kit and caboodle.

I was happy with how it came out, and wished it luck at the competition.

IMG_0352(Note the sage and discerning Judge in the background).

The Man Pie came in second place!

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Better Late Than Never…

26 Tuesday Nov 2013

Posted by jessica@peace-of-pie in Apple Pie, Mixed Fruit Pie

≈ 2 Comments

Tags

apple, five-spice, pear

I made another round of Pies-in-Jars today!

Due to certain circumstances, some of which are explained in this post (the rest can be chalked up to the fact that I take a long time to get around to doing things), I hadn’t yet been able to send my official domestic and international testers their Pies-in-Jars that I’d promised them back in April.

But thanks to my school’s week-long Thanksgiving break (for which I am truly, deeply, thankful) I was able to bake, box, and ship the belated little goodies this morning. Phew!

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(I should probably mention that we didn’t get a new dog. Rags is just visiting for the holiday week while his mom and dad celebrate their first anniversary in Cancun. The best things about Rags are how much he loves to cuddle and how much he looks like a stuffed animal. Or a mop, come to think of it.)

I used the Five-Spice Pear-Apple Pie recipe from Pie and then just divided it up into my little jars…I ended up with enough filling to make nine. I had leftover crumb topping and used just slightly less than two single pie crusts.

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Here’s what the pies looked like straight out of the oven. Super tall and bubbly! They settled down some within a minute or two of resting. I got the lids on, no problem, and tried my best to wipe the sticky off the sides.

Five-Spice Pear-Apple Pie

Oh. Oops. It’s supposed to be Pear-Apple Pie…meh.

photo-13And now, most of these jars are winging their way through the postal offices of the country/world. We await news of their arrival and sincerely hope that they have smooth landings. Stay tuned!

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Summer Solstice

30 Tuesday Jul 2013

Posted by jessica@peace-of-pie in Apple Pie, Mixed Fruit Pie, Original Pies, Summer Fruit Pie

≈ 5 Comments

Tags

apple, lemon, Minnesota, orange, pear, rhubarb

On the afternoon of the Summer Solstice, Grandmother was taking her well-earned daily nap, Aunt Sarah and cousin Matt were swimming off the dock, and Levi and Uncle Joe were shopping til they dropped at Gander Mountain. Granddad and I worked on a puzzle and made this pie. He has Alzheimer’s and doesn’t remember much of anything these days, but I think baking is a relatively familiar territory for the following reasons.

1.       He has eaten possibly hundreds of my Grandmother’s delicious pies (blueberry and apple are the best kinds.)

2.       “Grandfather bread” is a term used in my family to refer to the amazing bread he used to make every week in his bread machine. Grandmother has since taken over the breadmaking (Zante currant is the best kind.)

3.       He used to be a research chemist, and what is baking, really, other than edible chemistry? (Post-Its and Scratch and Sniff were some of the best projects he worked on.)

IMG_0941I told Granddad that we were going to make an “Experiment Pie,” meaning that I had no recipe to follow. He laughed and stirred the filling: rhubarb, an apple, a pear, a little bit of pomegranate-lime juice, a squeeze of lemon juice, lemon zest, orange zest, powdered ginger, and nutmeg.

IMG_0939Butter pats go on top, because more butter is more better.

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IMG_0944IMG_0955That evening–the sun didn’t set until ten–there was a Summer Solstice feast of epic proportions at the cabin.

There was a strawberry jicama salad from neighbor-friend Jackie.IMG_0951IMG_0952There was a pile of crispy walleye and bass straight from the St. Croix.

IMG_0953IMG_0954And to top it all off, we enjoyed a trio of pies (Experiment Pie, the Nectarine-Lime Pie of yesterday’s post, and a Grandmother Marie Apple Pie).

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Strawberry Pies Forever

10 Friday May 2013

Posted by jessica@peace-of-pie in Berry Pie, Mixed Fruit Pie

≈ 1 Comment

Tags

cream cheese, mint, raspberry, strawberry

It’s SPRRIIIIIIIINNNNNGGGG!

And here are some strawberries from our garden to prove it!
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IMG_0495While I was making this Strawberry-Raspberry Mint Pie I just couldn’t stop taking pictures of the colorful filling. I love all the different textures; the powdery spices, the bumpy raspberries, the dotted strawberries, the wrinkled leaves. There’s just enough mint in this pie to give it a super-interesting depth of flavor. You don’t really taste mint as a separate flavor; you just notice a coolness in your mouth after each bite.

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IMG_0497Here are a few quick facts about strawberries that you may or may not already know.

1. California grows 80% of the strawberries in the United States, and our strawberry season starts early, at about the end of March.

2. Strawberries rot when they touch the ground. That’s why they’re called strawberries, because bedding the area around the plants with straw keeps them from spoiling.

3. Strawberry pies bubble over like crazy. (I talked about this last summer.) It’s not quite as dramatic when the strawberries are mixed with other fruit, which is why you’ll rarely find an all-strawberry pie.

IMG_0501I baked this pie the morning of Easter Eve (?? You know what I mean.) I am going to take this opportunity to squeeze in a small brag and show you that I also made Chango Bars for my second grade class and bread at the same time. Boom.

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And then we went to the airport to pick up my Aunt Sarah, Uncle Joe, and cousin Matt from Minnesota! It was Matt’s spring break, and he very wisely had decided California was the destination of the year.

We fed him lots of In-n-Out burgers to ensure that he’ll come back soon.

IMG_0514Here’s the pie, all dressed up for Easter Sunday. The pastry here (Tender Cream Cheese Pastry) is my favorite from Ken Haedrich’s cookbook*, and it just gets even better with a little powdered sugar on top.

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A good pie makes for a happy aunt.

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*P.S. I know many of you have gotten so tired of looking at my pictures of pie that you have already purchased the Pie cookbook. Good on you. If any of the rest of you are on the verge, let me remind you that it’ll only set you back $21.95 if you purchase it through Ken’s website, The Pie Academy. And it’ll set you way ahead in quality of life.

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Pie-in-a-Jar!

27 Wednesday Mar 2013

Posted by jessica@peace-of-pie in Apple Pie, Mixed Fruit Pie, Summer Fruit Pie

≈ 29 Comments

Tags

apple, berry, blackberry, blueberry, jar, mini pies, pear, pie-in-a-jar, raspberry, spices, strawberry

Pie-in-a-Jar is as exciting as it sounds.

  • They’re pies. In JARS.
  • They’re so super cute.
  • I think they would hold up really well in the mail. Big question is whether they’ll hold up internationally. Now taking domestic and international volunteers to help me test this theory out.

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A year ago, I send some normal pie pies (as opposed to pie-in-a-jar pies) to a bake sale in Palm Springs benefitting the school I teach at. You can read that post here. This year, I was asked to contribute again to the same sale. I decided to make mini pies in jars this year after pondering the following key points.

  • What’s better than a slice of pie? A whole pie to yourself.
  • What’s more socially acceptable than eating a whole pie? Eating a whole mini pie.
  • What’s easier to transport than a jar with a lid?…Nothing.

(My points just seem to be rolling out in groups of three this evening.)

This post from Our Best Bites provided me with some inspiration, and even comes with some rather adorable labels to top your jars with. It’s worth checking out if you’re interested in making your own pies-in-a-jar. For my part, I did what I usually do…read some blog posts on the subject at hand, then decided not to follow any of the recipes after all. So, in all accuracy, I probably couldn’t replicate these exact mini pies ever again.

(Awkward silence as you ponder how unhelpful of a blog writer I really am…)

I made two types of pies-in-a-jar; a pretty basic apple pie with lots of spices (cinnamon, nutmeg, cloves, lemon and lemon zest) and a pear and mixed berry pie (strawberries, blackberries, raspberries, blueberries, almond extract).

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I love how they look here, all packaged up and ready to travel!

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Have you ever tried baking pies (or anything else) in a jar? I would love to hear:

  • Stories about YOUR mini pie experiences, or questions about mine.
  • Interest in being a mail-tester for a pie-jar (depending on the number of comments I receive, I’ll put your name in a drawing.)
  • Which of the two above flavors you would have purchased had YOU attended the bake sale?

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Pie Sold Here

21 Wednesday Nov 2012

Posted by jessica@peace-of-pie in Berry Pie, Chocolate Pie, Freeform Pie, Mixed Fruit Pie, Nut Pie

≈ 1 Comment

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blackberry, butterscotch, cherry, chocolate, cranberry, peanut butter, pecan, pumpkin, rhubarb

And for a good cause!

If you back up a few posts, you’ll find the flyer I posted prior to the auction. It went off pretty much without a hitch, I’d say, and we raised about $500 for the Glendale Relay for Life. Thanks so much to everyone who baked, bought, or just came and participated in some good, ol’ fashioned fun.

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P.S. If you’re interested in seeing close-ups of the 5 pies I baked, move on over to the Pie Gallery page and check out pies 91-95. Which one would you have placed a bid on?

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