Tag Archives: cherry

The Calm After the Storm

26 Tuesday Jan 2021

Posted by in Berry Pie, Nut Pie

≈ Leave a comment

Tags

, , , , , , ,

The third week of January 2021 was a Rather Blustery one as Pippa and I would say (we’re big Winnie the Pooh fans around here). On Tuesday the 19th, the volume of the wind rose to an all-day and all-night howl. We spent the day watching our neighbor’s roof blow off a shingle or five at a time (ducking out to help clean up, too!) and were without power for over 24 hours. A tricky bit in all this was that we were going out of town from Wednesday to Sunday, and never got power restored before our departure time. A big thanks to friends who lent a helping hand through all the logistics of that situation… “Hey, can you go to my house and run the garbage disposal?” That kind of thing. Our friends are the real ones.

In retrospect, there was more we could have done to save our food, but, weird times, you know. Bottom line is, we ended up having to throw away the contents of our fridge and some of our freezer. The saddest loss there was the Meyer Lemon Gelato that Pippa and I made for our first “Ice Cream Monday” of the year. More on that in a future post; Pie and ice cream are such clearly related topics that I do plan to regularly share our 2021 ice cream escapades with the Peace of Pie audience.

Our destination this time was Cambria, a gorgeous coastal town about four hours north of Los Angeles. Over the last ten years, the Central Coast has become one of my very favorite places on earth and is a favorite vacation spot for both Levi and I. It’s even more fun seen through the wondering eyes of a nearly-three-year-old. God’s beauty. Pine trees, the ocean, playful otters, shiny gorgeous creatures in tidepools. We were blessed with one extremely sunny and warm day in which we kayaked out into the calmest Morro Bay I’ve ever seen. Pippa was a ball of delight in her little pink-and-yellow life jacket.

Back to the pie(s). We didn’t really intend to bring multiple coolers of food (and I didn’t really intend to make two pies in four days), but between us and Levi’s parents (who had also lost power overnight) we arrived at our vacation home with defrosted bags of frozen cherries, blueberries, and strawberries. The solution was fairly obvious.

Let’s give this one the descriptive name of “Frozen Berry Windstorm Pie”. And here is a very cute pic or two of Pippa and her Nana sniffing said Windstorm Pie. A bit of oaty streusel on top completed this dessert. I’d packed the oats for Pip’s breakfasts but they sure came in handy here!

I was more prepared than usual to whip this pie up than I normally would have been outside my home kitchen. I had packed a rolling pin, pie dish, and pastry ingredients, with the intent of crafting a French Canadian Walnut-Maple Syrup Vinegar Pie. This pie immediately follows Sugar Pie in the Pie cookbook; readers may remember that Sugar Pie was the latest addition to the Pie Gallery (made and eaten less than a month ago, for Christmas 2020) so it’s cute that these pies get to be next to each other in my gallery as well as in the cookbook. It’s the little things…

Have you heard of vinegar pie before? Aside from this recipe, my knowledge of vinegar pie largely comes from the Laura Ingalls Wilder books. Pippa and I have recently been enjoying the “My First Little House” series, which are beautifully illustrated picture books based on the original works. There’s one book where Almanzo goes to the County Fair and the favorite page (like mother, like daughter, I guess…) is of Almanzo eating his heart out in the dining hall, where all the ladies from church are serving a plethora of pies – Vinegar Pie among them. Pippa remembers bits and pieces of what she’s read and regurgitates phrases during play, so it would not be an unusual occurrence to overhear her, for example, setting up a “birthday party” made of bubble wrap and play food and telling her stuffie “Pomegranate Cat” to eat some “Vinegar Pie”. Every day is a new adventure around here.

By the way, you really can’t taste the vinegar. There is an acidic kick to the pie (which contains 1/4 cup orange juice in addition to the couple tablespoons of apple cider vinegar), but it really is just there to offset the sweetness and provide a more well-balanced flavor. So, don’t be deterred. It’s lovely…if you enjoy maple syrup (who doesn’t?) and walnuts (less of you, probably). My father-in-law is a huge walnut fan, so I timed this pie to occur at least near-ish to his birthday (which is next week, but he believes in a long birthday season).

Here’s something funny. I have never been the *best* at posting about pies immediately after baking them, so I don’t know that this has happened before…but after I put that last picture in, I remembered that I still had about one sixth of this pie remaining in the fridge, and I went and helped myself to a slice. Yep, there’s that citrus tang in real time. Delightful.

Action items from this post:

  • Get yourself outside and maybe somewhere near the ocean, if possible. It’s good for the soul and I know our souls are weary these days.
  • If you’re interested in trying a vinegar pie (you might even have all the ingredients in your pantry already!) here is a similar but slightly different recipe from Ken’s Pie Academy website: Maple Walnut Vinegar Pie. I’d love to hear if you decide to make one yourself!

Quarantine Pie: A Story Told Through Correspondence

28 Wednesday Oct 2020

Posted by in Berry Pie, Guest Post, Summer Fruit Pie

≈ 5 Comments

Tags

, , , ,

Part One: An email from Jess to Matt

Mr. M. Drabenstott —
It has come to my attention that you are secluded in a lonely yet beautiful cabin in the Quebecois wilderness and are in need of immediate advice regarding the making of a pie, which, it is presumed, you and only you will be consuming. In addition, your access to provisions is ample but limited; any single recipe I would share might not be able to be followed with precision. I shall hereto set out to provide some guidelines and advice in straightforward and simple language in order to assist you in eating* your quarantine pie as soon as possible, leaving you with a copious amount of time for academic pursuits, Fortnite, and private poetry readings and recitations. *(Rather, beginning to eat, as this pie will last several days, excepting an an act of terrible gluttony.) Please do not hesitate to seek clarification on any of the details below through the medium of text message if assistance is required during the creative process. I am unsure what has possessed me to write this paragraph in such a formal tone. However, if it has provided one extra ounce of amusement to your solitary day, I harbor absolutely no regrets. 

Your loving friend,

Mrs. J. Gelineau
——————–

  • Pastry: Totally just use your pre-made pastries if you have them. If you’d prefer to make your own, this is a very simple recipe that can be made, then immediately rolled and put into a pan. (Most other pastries, which use butter or shortening, require refrigeration). I prefer to roll pastry between two sheets of wax paper, if you have it- it makes it easy to peel off one side once you’re done and lift and invert the whole thing over the pie pan. Otherwise, lightly flour your surface and rolling pin. 

Louise Piper’s Oil Pastry: Combine 2 cups all-purpose flour and 1 tsp. salt in a large bowl. Measure 1/2 cup vegetable oil and 1/4 cold milk (not skim, but whole or 2% is fine) in the same glass measuring cup (if you have one) without mixing the two, then dump it all at once into the flour mixture. Mix briskly, the dough will pull together into a ball. Divide the dough in half, this makes just enough for a double crust pie. You can go straight to rolling out the bottom crust for your pie. If you don’t have a rolling pin, an empty wine or large beer bottle works well. 😉

  • Filling: I heard you say you have cherries, strawberries, peaches, and one other fruit which is escaping me (blueberries?). I assume you have a standard size pie dish (9 inch). Basically you want to do about 5 cups of fruit unless you’re using strawberries. Those bubble up so much that you probably would want to stick to 4 cups of fruit total or you might have a huge mess in the oven. So add your fruit to a bowl. Peach/cherry is one of my current favorite combos but any combos will be yummy. 🙂 If you have a bigger dish, you can go up to 6 cups of fruit. Add between 1/3 and 1/2 cup of sugar depending on the size of the pie, and 1-2 tsps of lemon juice (if you have it? Or lime, or orange…! Something citrus!) If you have a lemon, a little zest in the filling is nice too. Also can’t go wrong with 1/2 of cinnamon and a sprinkle of nutmeg if you happen to have those things. A little vanilla is nice in peach pies. Combine all of this and let it sit for 10 minutes until you can see visible juices in the bottom of the bowl. Then add to the bowl 2 tablespoons and another spoonful of sugar (premix those in a separate little bowl). Mix until the cornstarch mixture is well incorporated into the fruit. Pour filling into pie crust lined baking dish. Add several small pats of butter scattered around the top of the pie. (Oh- and if you don’t have cornstarch, you could use flour in its place. Maybe 3 TBSP instead of 2…)
  • Top crust: Get a little bowl of water for your fingers ready. Roll out the top crust. Dip your fingers in water and run a little bit around the edge of the bottom crust, then invert the top crust over the whole pie. Trim the excess pastry to be flush with the edges of the pie pan, then press all around the edges with a fork to bind together, or sculpt together in a ridge. If you have extra pastry, make the shape of a whale and pop that on top. Prick the top crust with a fork several times, including at least once or twice near the edge of the pie. That’s where you will look for bubbling to check doneness – thick juicy bubbles are what you want. If you want, you can sprinkle or brush the top of the pie evenly with milk and a little bit of white sugar.
  • Baking: Bake at 400 F for 30 minutes, then rotate the pie 180 degrees so that the part that was facing the back of the oven is now facing front, turn down the temperature to 375 and bake for about 25 more minutes- but start checking earlier for those bubbles, and a golden top crust. Every oven is different!

It would be totally awesome if you could do a guest post with some pictures of your pie escapade on The Peace of Pie. Let me know if you’re keen.

Part Two: A Series of iMessages from Matt to Jess

Matt’s quaran-pie journey begins.

I couldn’t find any pie pans lying around the cabin, so I settled on a casserole dish.

(Which I would later discover has the capacity of 4 pie dishes….)

Per your reco, I mixed frozen peaches and cherries into a bowl. I added few splashes of maple syrup, a pinch or two of cinnamon, some lémon zëst, and of course, a squirt of citrus. (Grapefruit sounded fancy at the time).

As I poured the milk into the oil for the crust, I couldn’t help but think fondly of the lava lamp that I had throughout middle school.

In the absence of a rolling pin and a wine bottle, I used a bottle of Woodford Reserve (would definitely recommend!) to iron out my Pangaea-esque shaped crust.

After adding a few strawberries to the top for a little ‘je ne sais quois’, I scurried to the forest to find some fallen maple leaves, which I used as stencils to create an aptly carved ‘Fall Canadian Foliage’ topper.

Pretty much nailed it.

Shamelessly, I’m already half way finished.

A Bit of Backstory:

Peace of Pie readers may remember my friend and pie hype man Matt from previous posts such as this one. An American currently living in Canada, Matt spent the summer months back in the U.S. of A and thus was required to quarantine for two weeks upon his October re-entry. A classy fellow, Matt chose to make the most of this time by renting a beautiful wilderness cabin in which to work, hold solo poetry readings, and, of course, bake the delightful pie you’ve just read about. Matt is now healthfully back in his primary Canadian residence, and I feel like I’ve just written an author bio for a book jacket. Cheers!

You’re Sure to Fall in Love with Old Cape Cod (and this Gluten Free Pie Crust)

28 Friday Aug 2020

Posted by in Summer Fruit Pie

≈ Leave a comment

Tags

, , ,

That’s what the song says, minus my little parenthetical addition.

And, sure enough, we did.

FF44E19D-36CE-461C-AB56-36B49A2E88FE_1_105_c

If you would have told me last year that I, my husband, and my two-year-old would drive to Cape Cod from California in the summer of 2020, much head-scratching would have ensued. 2020. No one saw it coming.

For a week, we created a friend/spiritual family pod in this gorgeous Brewster, Massachusetts home. It was exactly what our souls needed.

IMG_9967

On the Thursday evening, we dressed up in the nicest things we’d brought, planned an extra special dinner menu (although, wait, that was every night…) and had a “backyard party” of sorts. We ate outside (you’ll see the bottle o’ bug spray in an upcoming photo, mixed in with the prettier things on the table!) To elevate the night further, the presence of a pie was certainly required. And, with our friend Jonny in mind, it needed to be a gluten-free pie.

In the past, when preparing desserts for friends who aren’t able to eat gluten, I’ve tended to go towards pies with meringue shells (made with no flour – mainly egg whites!) or veer away from serving pie at all. Even for this occasion, my original plan was to make a recipe from Ken Haedrich’s Pie cookbook, Black Forest Mini Angel Pies. Those would have been fantastic, except after I acquired all of the ingredients, including a whole bottle of cream of tartar, I had a forehead-slapping realization that I was 3,000+ miles from my KitchenAid. Meringue, which requires a hefty amount of high-speed whipping, was out of the question.

It was high, high time to try a gluten free pastry recipe, one that wouldn’t be just a passable shell for a pie filling, but delicious in its own right. Easy to work with and roll out was another quality on my wish list.

Et voila: Gluten Free on a Shoestring has a recipe for an extra-flaky pie pastry made with sour cream (I substituted Greek yogurt) that “rolls out beautifully” – their words, but I totally, totally agree. Helen, always prepared, had brought along some Cup4Cup gluten free flour, which happened to be one of the brands recommended in the linked recipe.

9753D7B8-D411-4A53-BA87-698C309AD659_1_105_c

Here’s a slightly misleading photo in which I am rolling the pie crust with a bottle of Cape Cod vodka, not because I was trying to set up a clever photo to tell you I used vodka in the crust (I STILL have not tried this, to my great shame as a pie experimentess), but because it was the closest thing to a rolling pin in the vicinity. The crust rolled out even more easily than my standard gluten-y go-tos.

B525B782-456A-48CE-AA56-9FDD0735262E_1_105_c

Remember all those cherries I bought thinking I was making Black Forest mini pies? Oh yeah, me too. Throw those in the filling FOR SURE. Peaches and I think maybe one nectarine too. It’s August, I don’t remember July details anymore.

B5A3DA6D-1D1B-4DCB-839E-C1676231EA3B_1_105_c.jpeg

We’ll circle back to see how the pie turned out shortly. Let’s take a look at what else is happening meanwhile at our celebratory Thursday evening, alongside a large pitcher of this Watermelon Mint Lemonade.

My life doesn’t always look it’s straight out of Food and Wine magazine, but when it does…I ain’t complaining. Thank you Levi for these UNREAL oysters, pictured topped with herb butter before being grilled to perfection.

5272F69A-098F-47BA-B2BF-EF60A3422107_1_105_c

As the writer of Ecclesiastes says, “I have noticed one thing, at least, that is good. It is good for people to eat, drink, and enjoy their work under the sun during the short life God has given them.” I have noticed it too, how good it is to gather around a table.

IMG_0068

That pie though. It’s really just showing off here with its beautiful peekaboo crust, as if to prove how easy this pastry is to work with. We all thoroughly enjoyed it, part and parcel. And I think it was particularly special for Jonny, who doesn’t get to eat pie pastry as often as, say, I do.

IMG_3732

And behold: there was homemade whipped cream to be eaten with our pie. Remember though, AirBnBs don’t have stand mixers. So, what did we do? The cream was poured in a cold metal bowl and passed around the table for each person to take a turn at beating until his or her arm grew tired.

This, my friends, is dedication to the art of eating pie.

IMG_5643.JPG

IMG_0053.JPGIMG_0063IMG_0055IMG_0069

Photo credit for almost all of these photos goes to NOT ME. Helen and her 4-year-old daughter Bella in particular get lots of credit. The portraits of myself, Pippa, and the table in the back garden are all Bella’s work. The close-ups of my gorgeous friends Maggie and José are Helen’s photos. She also captured the cuteness below.

IMG_0002

I have a lot more summer pie stories coming your way. Let’s just say, if your garden is growing massive zucchini right now, but you prefer the taste of apple pie, send me a message. Yes, you heard that correctly. ❤

EDIT: It now appears that 4-year-old Bella the budding photographer also took the pictures of Maggie and José. Gotta give credit where credit is due. She is obviously going to be famous someday.

Oh The Places We’ve Been

19 Sunday Apr 2020

Posted by in Summer Fruit Pie

≈ 1 Comment

Tags

, ,

Ah, for the first week of March 2020. When the borders were open and you could have visits from international friends. When it was totally cool to kick around Downtown Los Angeles, when all our favorite little shops and historic buildings and beloved restaurants were open for business. When we really had no idea what the next month would bring.

I know we miss it.

IMG_3348

Now: Apolis is partnering with Baby2Baby and selling customizable printed face masks that help provide diapers to families in need. https://store.apolisglobal.com

IMG_3351

Now: Manuela is still open for takeaway and delivery.                                             http://www.manuela-la.com/takeawaymenu

That being said, I really don’t want to express anything but deep gratitude for what we do have, now. All the most precious gifts remain, the greatest of which is love (hope is a pretty close second). Another gift we have been enjoying lately is a wealth of amazing memories, and time to actually relive them. I’ve printed some photos lately, which I NEVER seem to manage in normal-paced times.

Before “Safer At Home”/”Quarantine”/Whatever You’re Calling It began, the Gelineau house guest room had been occupied by a succession of friends for several weeks straight (maybe one night or two empty). Soooo that was pretty amazing timing for us. I’m talking literally the day our last February/March guest left (our friend Amy from Ontario, Canada) was March 10th which is when things really started getting weird in Southern California. On Monday we were questioning why Amy’s boss would want her to work from home for a few days upon her return. By Saturday, life as we know it was canceled, canceled, canceled.

We had some really beautiful adventures that first week of March, including a short glamping trip to Morro Bay, In Which We Learned That Pippa Is Much Too Excited To Fall Asleep At Night In the “Big Car”. She liked breakfasting though.

IMG_3377

And picking ice plants on the beach. (Wait, is this blog about pie, or Pippa?)

IMG_3383

And visiting the town of Harmony, Population 18. Side note someone please get married in this chapel and invite me.

IMG_3407

On the last day of Amy’s visit, we took it easy. Watched Levi play softball, baked a pie, read books in the sunny backyard. See, you knew there would be pie eventually.

Sometimes Pippa wears both a seasonally-inappropriate apron AND rain boots when she assistant bakes. So, that’s really good news.

IMG_3431

Dense Cherry-Almond Coffeecake Pie was our pie of the moment; Amy had named cherries as one of her preferred pie ingredients. As fresh cherries wouldn’t have been available, we used thawed dark pitted sweet cherries to fill a pre-baked crust, then poured in a liquid filling made from ground almonds, eggs, sour cream, and almond extract (in addition to the usual suspects such as butter, sugar, vanilla, flour, salt).

IMG_3438

I am always quite pleased when I get to have the honor of being the first person someone has ever made a pie with. Everyone, it’s official. Amy Hill can bake pies now. I taught her everything I know. You’re welcome.

IMG_3440

The verdict? It’s delicious. Eat it with a little vanilla ice cream (or with a cup of coffee if you’re into the whole breakfast pie situation, which, who isn’t) but for goodness sake pay attention to the fact that this pie has the word DENSE in its title and cut reasonably sized pieces. (I’m talking to myself here in case you didn’t pick up on that.)

No joke, you can’t eat as large of a piece as you think you can. A slice of this pie is practically a meal replacement, thanks to the mighty almond.

IMG_3444

Amy, in retrospect, this Coffeecake pie really was the perfect choice, out of the 140-odd recipes we could have picked; it reminds me of all the times you ordered some kind of coffee ice cream and I ordered some kind of berry/cherry ice cream. I know coffee wasn’t an actual ingredient, but there’s some great symbolism in having the words “coffee” and “cherry” in the name of your first pie. Love it. ❤

P.S. To everyone else, yes, I really do mean “all the times”. We ate a lot of ice cream. She was here for a full week okay?

IMG_3354

Now: Salt and Straw shops have temporarily closed. Breaks my heart. They’re still shipping a limited number of flavors, with a delayed fulfillment time. https://saltandstraw.com

IMG_3450

Can’t wait for it to be time for some good old-fashioned in-person game nights again. Until then, I wish you all lots of virtual chats, socially distanced walks, hangouts, House Parties or whatever the cool kids are doing these days, as well as delicious things to eat in the comfort of your homes. Message me if you need anything at all. Lots of love. x

IMG_3453

Nostalgia Pie

19 Thursday Mar 2020

Posted by in Chocolate Pie, Ice Cream Pie

≈ Leave a comment

Tags

, , , , ,

How are you, my friends? This post is being written during the COVID-19 pandemic, and right about now, it seems like we’re all longing for days in the past…even a few weeks or a few months in the past. I am doing my best (though I’m not always succeeding perfectly) to cast my cares on the Lord, be responsible and thoughtful of others, and focus on the unexpected blessings that come from suddenly having many canceled plans. I recognize that not everyone has extra time on their hands. Many of you are working much longer hours and/or under more stress than usual. So it is only my experience (maybe shared by a few of you) that I am speaking to when I say, I’m getting around to doing some things that I’ve literally been meaning to do for YEARS. Like, for example, updating my Pie Gallery page.

Check it out; there are still 2-3 pies that have been buried in time that I still need to go back and excavate stories for, so the number is for sure actually past 150. A little disappointing that I can’t nail down yet exactly which pie was the HALFWAY PIE, I’ll announce that exciting information when I’ve solved the mystery for myself. But, what I do know for sure is that I’m over HALFWAY DONE with my 300 pie journey. (Cue applause.) If anyone was curious, my current goal is to finish the book by the time I’m 40, and have a birthday party to which you are invited and for this party I will make the final five pies so that none of them gets the honor/disgrace of being chosen last.

Now for the pie at hand; a pie that was actually baked nearly two years ago now. Chocolate-Cherry S’mores Ice Cream Pie.

I thought I’d try something a little different this time, gettin’ fancy here. The slideshow below tells this story in a nice way, a better way than my typical format would tell this particular story (i.e. It’s the 4th of July. Maggie and Wendy make a pie from my cookbook with some orchestration but little help from Jess, José feeds everyone Spanish-cut Sandia/watermelon, Pippa is the star of the show and gives the pie her best side-eye glances, Sara and Levi are not pictured and it’s no wonder because Levi fainted at 3 am that day and long story short everything is okay but he now has many staples in his head and nurse Sara had to calm everyone down.)

This slideshow requires JavaScript.

Footnotes/Other bits of memory:

  • It was about 110 degrees Fahrenheit every dang day that week. Ice cream pie was so so so needed.
  • José also went running every day that week. Consider in light of above detail. Wild.
  • I think I actually did make the Joe-Joe (Sub for Oreo) Crust myself. But also I gave birth three weeks before this pie was made and do not stand by any of my memories.
  • None of these pictures can be real because Pippa was nevvver that tiny (says the mom of the almost-two-year-old with a wail).
  • To make a vegan version of this pie (which we did), use Trader Joe’s Soy Creamy Cherry Chocolate Chip Ice Cream, make sure your marshmallows are vegan, and skip the Warm Mocha Sauce in the topping (it’s optional to the recipe anyway). You can use chocolate covered graham crackers or make your own. Making your own, it’s also easier to ensure that the melted chocolate you use is dairy-free.
  • The topping is supposed to be marshmallow creme. Turns out it’s much harder to find vegan marshmallow creme than vegan marshmallows and hence the creative topping you see in the photos (melted chocolate drizzle and calligraphy, broiled marshmallow hunks, chocolate dipped Joe-Joes).
  • We always have great vegan pies with Wendy. 🙂 Here’s another one. Bonus below, a cute picture of Wendy, Pippa and I much more recently at Magpies Softserve in Silver Lake eating Maple Banana and Peanut Butter Chocolate vegan ice cream pies to end all ice cream pies. If you get on their website and start drooling (and if you’re somewhat local) I’m sure they, like all small businesses, would appreciate it if you impulse bought a pie for pick-up. Just a thought!

IMG_1506

Stay well, stay safe. Angels are real. Talk to you all again soon.

Pieyonara!

15 Wednesday Jan 2020

Posted by in Dried Fruit Pie, Nut Pie

≈ 2 Comments

Tags

, , , , , ,

While I have a few favorite scapegoats for the fact that for the past several years I’ve been hovering right around 150/300 pies completed from my Pie cookbook, my favorite favorite goes something like this.

“Well, I love using fruit that’s in season, and I’ve pretty much already made every fruit pie in the book…it’s all those chiffon and ice cream pies and so on that I never seem to get to…and it always seems like a waste to NOT make pie out of fruit I have around (DOES ANYONE KNOW WHERE I CAN FIND LOGANBERRIES?!) so I end up just making up my own fruit pies. So, please believe me, I AM making pie, just not making progress towards my 300 pie goal.”

It is pretty accurate.

But, for this story, I am proud to say, that I found a never-before-made double crust fruit pie recipe in Pie for which I did not need to find loganberries or marionberries or any other such nonsense. Georgia Orcutt’s Thanksgiving Dried Fruit Pie. Yes, it contains only readily available dried fruits (Bing cherries, apples, prunes, and apricots), which get stewed and simmered back to life in a pot of apple cider before melding with walnuts, lemon juice, sugar, and butter to become a unique and quite delicious final showpiece.

Why, you may ask, did I need this particular pie to be a double crust fruit pie? Well, I had come into possession of some very high-quality lard, hand-rendered by friends, and Ken Haedrich, in his lard pie crust recipe, notes that lard is a particularly good choice for a double crusted fruit pie. With an ingredient on hand that produces an impossibly flaky and perfect crust, it would be a mistake to fiddle around with distractions like crumb or streusel toppings. Let the crust shine. The more of it, the better.

IMG_2752

A word on lard. I have never bought it in a grocery store. I probably never will. I was a vegetarian for six years. I will probably never be a vegetarian again. All this is to say, I care deeply about my food, and I like to know where it comes from. And if you knew the pig, (or the bear, for that matter) and it’s been killed for meat, and the fat is available as another useful product, I’m all about using it to create something delicious that can be enjoyed and that will give nutrients to the eater. (The pig that provided this particular jar of lard was one was raised at nearby Apricot Lane Farms. Thanks and respect.) And speaking of apricots…

IMG_2754 2

You guys, now that I have a baby, it takes DAYS to make a pie. One to make crusts, one to prep ingredients, and one to hastily assemble it and get it in the oven before naptime’s over.

IMG_2755

Here comes that apple cider action. About ten minutes of simmering on the stovetop and lots of stirring, and the dried fruit is nicely re-hydrated.

IMG_2756

And here’s the regularly scheduled Trader Joe’s product plug you have come to love and expect from peace-of-pie.com.

IMG_2757IMG_2758

Walnuts coming in for the win.

IMG_2759

As I was rolling out this crust I was immensely pleased with the texture and knew it was going to turn out great. And that’s saying something. As Levi will attest to, even though I’ve made hundreds of pies at this point, I usually utter a few deprecating comments during the baking process (“This isn’t sticking together the way I want it to.” “It’s a little overdone.” “I should have left that in the oven for another five minutes.”) Silly, but true. Usually when I taste the pie I sheepishly agree that it’s totally fine (no, usually more than fine). Anyway…total confidence this time.

IMG_2760

I texted the picture of the finished pie to our friends Johnny and Andy (the gifters of the lard) and told them I had made them a pie-o-nara pie and that they needed to come over and have some. They did, although it was later discovered that pie-o-nara was lost in translation/texting. Say it out loud. What do you think it means?

I updated the spelling of this made up word in the name of the post. Pieyonara. Sayonara. I think it’s more accurate. For a made up word. Johnny and Andy are heading out to some beautiful parts of the West and Southwest in their amazing renovated van for the first half of the year, so this pie was a little farewell for now.

IMG_2764

IMG_2776

More about Dried Fruit Pie. This pie is hearty and filling, truly a meal in and of itself. Ken Haedrich’s description speaks of the pie being present in Georgia Orcutt’s family’s Thanksgiving weekend pie buffet (in other words, they have a table of pies laid out that are available all weekend, and that can be eaten at any time, even for breakfast. Doesn’t that sound like a great tradition?)

This pie goes well with wine. Or, slightly warmed, with tea or coffee, in the morning.

Andy is a stellar hand model.

IMG_2777IMG_2779

Happy New Year to all, and have a beautiful day.

Pregnancy Pies

22 Thursday Feb 2018

Posted by in Berry Pie, Custard Pie

≈ 2 Comments

Tags

, , ,

By this past Christmastime, I had moved fully into maternity jeans and baby Gelineau was rolling with multiple nicknames. We know she is a girl now, but at the time we weren’t sure, so we bounced back and forth between Geliniño, Geliniña (we hope she’ll learn Spanish) and Jelly Baby, once I found out that those were a thing.

IMG_5993

We were blessed to be able to spend time back on the East Coast this holiday season. Besides the obvious joys of Christmas with friends and relatives, we also had a beautiful wedding to attend on the 28th of December (officiate, in Levi’s case) and my younger cousin Daniel put on the saving name of Christ through baptism on Christmas Eve. Amazing!

On Sunday morning, before the baptism, my “Aunt” Chris walked into church carrying a picture perfect pie festooned with red ribbon. I assumed it was part of the morning refreshments that would be served in between Sunday School and the Memorial Service (“Coffee And” as it’s called in New Jersey), but instead she handed it to me, saying, “Congrats, Honey. I made you a pregnancy pie.”

IMG_6009.jpg

The “pregnancy pie” turned out to be Aunt Chris’ specialty: a fresh cranberry and walnut filled pie with a gooey, sugary layer right above the filling and below the top crust. I have no idea how to make it. I’ve never made a pie like it. It’s super magical.

IMG_6021.jpg

Being a known pie baker, there’s always something very special about when someone else makes you a pie. ❤

IMG_6017.jpg

As it turns out, even when you’re pregnant, it’s not in good taste to eat a pie by yourself. We were able to share it over the most hilarious round of Saboteur I’ve ever played. Hilarity largely thanks to cousin Nate and his wild accusations.

IMG_6022

Our Christmas Eve pie had been lovingly provided, and it was my turn to make a pie for Christmas Day. I decided to go with Cherry Custard Pie for this occasion, knowing that there were lots of good, fresh, backyard eggs to be found at my Uncle Alan and Aunt Ruthanne’s house.

Trader Joe’s pulled through again; while the pie instructions let the baker know that it is acceptable to use either canned sweet cherries or fresh sweet cherries, I was very pleased with their JARRED Dark Morello Cherries that I’m not sure why I’m advertising to you now because I’ll bet they’re only stocked around Christmas time. (I could be wrong. You should still try to find them if you want to.) The recipe doesn’t say this explicitly, but I would imagine frozen cherries would be a bad idea and make little pools of water amongst the custard. You’ll see what I mean shortly.

IMG_6012

This recipe also calls for an optional addition of kirsch, Grand Marnier, or triple sec. No one wants to buy bottles of those things unless they’re already hanging around, am I right? But since there was Kijafa on hand, I threw a splash of that in instead. (The only reason I’ve even heard the word Kijafa before? Our favorite pancake house in NJ has Cherry Kijafa Crepes on the menu, and it’s been my cousin Leanna’s go-to order since she was little. I’m thinking she has tried to replicate them at home? This is at least a feasible explanation for having this very obscure tipple on hand.)

Here’s the really fun part of this recipe. After filling the crust with custard, the cherries get dropped in evenly, gently, throughout the whole pie! The effect is awesome.

IMG_6020.jpg

Once the pie has been thoroughly polka-dotted with cherries, it’s baked until set (like any custard pie), cooled, and chilled.

IMG_6023.jpg

We woke up on Christmas morning to snow (albeit light), which is always the dream. Christmas was spent trying to eat as much delicious antipasti as humanly possible and playing Family Feud (at which Nana was not half bad).

IMG_6027.jpg

Oh, and naps. Holidays are for naps too.

IMG_6028.jpg

IMG_6030.jpg

Thanks for keeping up, friends. See you soon.

Don’t forget…

18 Monday Mar 2013

Posted by in Pie Academy

≈ 2 Comments

Tags

, ,

about the Pie Academy!!

It’s a wonderful website started by a pie baker (Ken Haedrich, the author of the cookbook I’m baking my way through…) for pie bakers of all levels.

Check it out here: http://thepieacademy.com.

If you sign up to be a member (it’s free!), you will reap the benefits in the form of discounted bakeware, step-by-step how-to videos, and original recipes in your inbox. The latest recipe, Cherry Almond Coffeecake Tart, looks just fabulous. Now if only I had a tart pan…

Pie Sold Here

21 Wednesday Nov 2012

Posted by in Berry Pie, Chocolate Pie, Freeform Pie, Mixed Fruit Pie, Nut Pie

≈ 1 Comment

Tags

, , , , , , , ,

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.

This slideshow requires JavaScript.

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?

Keeping it Local

20 Monday Aug 2012

Posted by in Summer Fruit Pie

≈ 3 Comments

Tags

Beautiful Mt. Rainier, seen from above the clouds. The mountain gives its name to a very special fruit, grown in the locale. There would never be a more appropriate time to bake some Rainier Cherry Pie with a Grated Top Crust.

Rainier cherries are sweet, peachy, red-and-yellow marbles of deliciousness. And if you go to a local Washington market (NOT a supermarket), you will get a great price such as $1.99 a lb. I should have bought about twice as many as I did. Regrets.

Regrets continued: for the first time in my life, I talked myself into buying pre-made crust. “I don’t want to buy all the ingredients and have the leftover go to waste,” I said to myself. “I don’t know if there will be any measuring cups where we are staying.” (There weren’t.) “I’ve already spent too much money on groceries this month.” All pitiful excuses. This will never happen again, I promise you, because the pie would have tasted about 100 times more delicious if I had made the crust myself. I already hear some of you insisting “But the store-bought crust tastes just as good!”  Quite frankly, you’re wrong. Sorry.

*Deep breath* Moving past all that…the pies sure looked pretty. To make a grated top crust, simply freeze half of your pastry and then grate it over the top like a block of cheese. In case you were wondering, we were in Washington for a family vacation. Levi’s grandparents, Ken and Bonnie, celebrated their 50th wedding anniversary this year. Hooray for them! Locally made ice cream to go along with your Rainier Cherry Pie? But of course!