The Calm After the Storm

26 Tuesday Jan 2021

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

Tags

apple cider vinegar, blueberry, cherry, maple syrup, orange juice, strawberry, travel, vinegar

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 jessica@peace-of-pie in Berry Pie, Guest Post, Summer Fruit Pie

≈ 5 Comments

Tags

cherry, maple, peach, strawberry, travel

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!

Mini Cheesecake Pies for the Kids

22 Tuesday Sep 2020

Posted by jessica@peace-of-pie in Berry Pie, Cheesecake Pie, Mini Pie

≈ 2 Comments

Tags

blueberry, cheesecake, cream cheese, kids, raspberry, sour cream, strawberry

This is the exact thing that these pies are called in my ultimate pie guide to life (Pie by Ken Haedrich, if you’re a new reader…and if so, welcome!) But friends, I am here to tell you: these are not just for the kids.

However, I do highly suggest this as a recipe to make (in part or full, depending on their age) with your kids, if you’re looking for delicious family bonding activities. Here’s what your mini cheesecake pies will look like this if you let a pair of enthusiastic two-year-olds decorate them.

We whipped up these delightful little concoctions over the past weekend, during a short vacation with my cousin’s family to the mountain town of Big Bear Lake, California. The recipe calls for individual store-bought graham cracker crusts. And, I can’t*. So I brought along the jumbo muffin tin and made my own. Grease the muffin tin well and they’ll slide out just fine. I wasn’t sure, but I tested it for you all and you’ve got the green light.

*See multiple other Peace of Pie posts where I enumerate the merits of homemade graham cracker crusts.

Here are some things I learned while making these pies.

If you forget to pack brown sugar, you can make a fine graham cracker crust with regular sugar. It’s something I hadn’t done before. Brown sugar is much nicer because it’s a bit damper and stickier, which helps bind the crumbs together. But it isn’t essential.
If you forget to bring an electric mixer, you can enlist someone with strong arms to whip the filling together. The hardest part is the cream cheese, even if softened. I do suggest using an electric mixer if you’re not at a remote cabin with limited options, this is definitely a last resort tip.

A valid question you could ask at this point if you’d like is, “Did you actually participate in the making of these pies at all, Jess?” Let’s just say it was a team effort, with myself, Levi, Pippa, and her buddy Jack all equally contributing to the creative process.

Here is the most aesthetically appealing photo you’ll find in this post. Pies prior to the toddler decorating party, with a delightfully colorful berry plate in waiting.

Next, an onslaught of cute photos of Pippa and Jack doing what they do best: pretending to decorate with berries while actually scarfing down berries. Okay, Pippa was a way worse offender here than Jack. While Jack was placing a blueberry directly into the center of each pie (with enough force to make the filling squish up towards the ceiling), Pippa was promising to “decorate” with each new berry while literally popping 3/4 of them into her mouth. SO many fakeouts.

The recipe contains numerous other suggestions for how to decorate these pies: Caramel-Nut, Candy Fantasy, Choco-Mallow. Anyone else starting to think about Cheesecake Factory? We kept it simple and fresh this time. What’s your favorite berry to pair with cheesecake? I’m a raspberry girl myself.

My pie-lovin’ heart was super happy to see these cute kiddos each enjoy half of one of the cheesecake pies they had “made themselves”. For those doing math at home, the four adults had no problem polishing off the other five mini pies later that evening. Like I said – not just for the kids.

What will you top your mini cheesecake pies with? Do you have a kid in your life who would love to bake and/or eat these? Lemme know because you know I loooove those sweet comments. And, happy fall to my fellow Northern Hemisphereans. Is it me or does a change in season feel especially good this year?

Strawberry Birthday Pie

28 Tuesday Jul 2020

Posted by jessica@peace-of-pie in Berry Pie

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Tags

holiday, strawberry

My sweet strawberry-blond, blue-eyed, thumb-sucking girl turned TWO this summer!

For her first birthday, I made her a blueberry pie.

In her second year of life, I would have to say that her love of blueberries (though still very strong) has been surpassed by her love of strawberries, which she pronounces “SHTRAWBERRIESSSSS,” with both hands up in the air. Sometimes we eat giant California strawberries together, cut them in half, and eat them with the juice dripping down our faces, just like in one of Pippa’s favorite books. I knew that her second birthday needed to be her strawberry birthday.

I loved getting to use my vintage strawberry pie for this 100% strawberry pie. (I have the apple pie plate, too. One day I’ll make the recipes as written on the dishes and let you all know how they turn out.)

I’ll never forget the first time I made Ken Haedrich’s All-Strawberry Pie. It was 10 summers ago, in upstate New York, a couple nights before my friends Colton and Emily got married. I leaked strawberry juice all over the tiny oven at the family cottage, and we ate pie and danced on the boathouse roof overlooking Cayuga Lake. One for the ages.

I put a little birdie cutout on my Baby Bird’s pie. I knew I would be decorating the birthday breakfast table with some backyard bird figurines that she hadn’t seen before, and that we’d do a Sunday School lesson with her cousins that morning about the parable of the mustard seed, which grows into a tree big enough for the birds of the heavens to rest in.

Top crust sprinkled with sugar and milk, just like the recipe says!

Pippa’s second birthday was a day of delicious treats, including tapioca crepes for breakfast in our own backyard, made by my friend Isabella of @bellas_tapiokery. You may remember reading about her in a previous post, Beet Treats. She’s available for some small, private events…just sayin’, peeps in Ventura/Los Angeles county area!!

Pip Pip Hooray! We’ve used this banner now for Pippa’s Welcome to the World party (age 1 month), her 1st birthday party, and her 2nd birthday party. It’s made of map-printed paper and makes me smile every time, thinking about how big and wonderful of a world she is part of.

A couple more drool-worthy crepe photos. Thanks Bella!

#runnyeggsforpresident

This one was unreal. Dulce de leche (homemade by MOI) with fresh peach and grated coconut on a beet tapioca. Hello.

And, back to the strawberry pie. Pippa was able to share part of her birthday celebrations with her big cousins Fletcher and Fallon, who were turning 13 a few days later. They weren’t quite two themselves when they were the cutest tiny wedding attendants in my wedding. Oh, time. ❤

Dear readers, today I am wishing you sweet summer celebrations, patience, kindness, and enjoyment of simple, good gifts. Talk to you in August.

Pinnacle Pie

09 Monday May 2016

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

≈ 3 Comments

Tags

cornmeal, rhubarb, strawberry, travel

In the past, I’ve demonstrated to you time and time again the merits of pie-in-a-jar. It can pass airport security checks, it travels securely to faraway bake sales, it can be mailed to Australia with no incidents whatever. Just in case you were looking for another reason to add to your mental list of “Why Pie-in-a-Jar is Truly Awesome,” I’ve got you covered.

Pie-in-a-Jar can climb mountains.

We had the privilege of visiting Pinnacles National Park this weekend, with the added privilege of Allyn and Ali’s company and conversation along the way. I highly recommend catching up with a friend you haven’t seen for nine years/making a new friend while walking for five hours. A lot of territory can be covered, literally and figuratively.

Along with other feats of Creation, we encountered talus caves, a nocturnal red frog, an exalted reservoir, Mariposa lilies, monkey flowers, and FOUR CALIFORNIA CONDORS. I’m still a little bit giddy just thinking about how incredible the views were from the tops of the pinnacles the park is named after. No wonder the condors love it up there.

All this beauty aside, let us turn now to a matter of practicality. To paraphrase what Ali said so wisely, one of the best parts of hiking is snack breaks. Which brings us back to our strawberry rhubarb pies-in-jars. I mean, who doesn’t like the idea of eating pie on a pinnacle?

Also, do you readers wonder if I bring pie everywhere I go just so I have a reason to tell a story about it on my blog? I wonder that too sometimes. I like to think that the answer is no, that it just happens organically this way, but I’ll ponder the question some more and get back to you. For now, lay all doubts aside and enjoy these last few pictures of happy people and pie in the middle of nowhere.

The Summer 2015 Ice Cream Pie Files: Strawberry Basked Alaska Pie

25 Sunday Oct 2015

Posted by jessica@peace-of-pie in Ice Cream Pie

≈ 2 Comments

Tags

baked Alaska, ice cream, meringue, strawberry

We’re all busy pretending it’s fall here in California. I made pumpkin pancakes this morning, and I’m wearing jeans although shorts would be a better choice. I’m currently waiting for the weather to cool down from 84 degrees to 79 at dusk so I can take my dog for a walk. And then I’ll probably light an Autumn Spice candle. It’s a real conflict, I tell you.

Since it’s still a pre-sunset 84 F, I guess you guys won’t mind if I post about a seasonally confusing ice cream pie. Right? Thanks.

I got on rather an ice cream pie kick this year. There are several on deck to share with you. This happened partially because I’m running out of summer fruit pies to bake (they tend to be my favorite, and I still bake plenty, just not with recipes from Ken’s book) and partially because, YAY ICE CREAM! Who doesn’t like ice cream? Ice cream pies are also appealing because they’re typically pretty easy…the bulk of the work tends to be scooping ice cream into a crust…but be sure you’ve set aside enough time for the different phases that are involved. (Making crust, cooling crust, filling shell, freezing pie, making topping, yada yada.)

Even if you’re dairy-free, you could have enjoyed this particular ice cream pie I made last Memorial Day. I used the recipe for Strawberry Baked Alaska Pie but substituted Trader Joe’s divine coconut-milk strawberry ice cream. Good stuff.

I baked a graham cracker crust ahead of time, then filled the shell with this deliciousness (the Strawberry). Right before serving, I made a huge old pile of meringue to top the pie with (the Baked Alaska).

Here are some more pictures of the pie-making process and a lovely gathering of friends celebrating the beginning of summer.

*I feel the need to clarify that there are NO beets or peonies featured in this pie. I was putting together a candy beet and potato salad while working on the pie and apparently found myself obsessed with the abundance of pink that was presenting itself to me. Although it does make me consider; my friend Ruth makes delicious beet muffins. Could a beet pie also have a place in this world? Deep thoughts to ponder.

What Everyone Else Is Doing While I Am Making Pie

11 Sunday Oct 2015

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

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Tags

apple, peach, rhubarb, strawberry

When we visited Montana in May, we spent a day in Yellowstone having our breath taken away and a day at Levi’s aunt and uncle and cousins’ house with my aunt and uncle and cousins. That second day was rainy and the house was full of good smells, and I asked my aunt to walk around and take pictures of what everyone else was doing while I was making pie.

I like these pictures because I think they show the reality of what pie is to me. It is important, but it’s not the whole story. I enjoy it, like others enjoy sketching or playing games. At the end of the day, pie is just something I can bring to the table.

I love it when the table is full.

The Days Turn Into Months

16 Tuesday Sep 2014

Posted by jessica@peace-of-pie in Berry Pie

≈ 1 Comment

Tags

berry, blueberry, holiday, ice cream, raspberry, strawberry

A peek back at our beautiful Memorial Day meal this past May!

Emery is walking these days!

A trio of delightful salads: fruit, Fava Beans with arugula, lemon, and garlic, and Bobby Flay’s creamy coleslaw.

Zoe just keeps getting cuter.

A bountiful table; we are blessed.

You’re allowed to put barbecue sauce, grilled jalapeños, grilled sage, cheese, AND coleslaw on your burger. We promise.

The pièce de résistance: Mascarpone Ice Cream Pie with Sugared Berries.

I call this photo “Baby Food or Pie; an Obvious Choice.”

Loved spending time with Ruth Ann and James, Drew and Kelley, Zoe, Erin and Dave, Emery, Janine, and Alyssa. A very happy beginning-of-summer memory!

Strawberry Peach I-Love-You Pie

02 Tuesday Sep 2014

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

≈ 2 Comments

Tags

mini pies, peach, pie-in-a-jar, Republic of Pie, strawberry

Within the last year, I have reached some sort of higher pie-making level. (What the official levels of pie-making are I am not quite sure…) I haven’t been a novice for a while, and now I’m fully at the point of comfort to where if you put me on Chopped and told me to come up with a dessert given the ingredients on hand my mind would immediately start trying to figure out how I could throw together a pie.

Of course, I’d need longer than thirty minutes and I would hope that my ingredients didn’t consist of some bizarre combination (green apple jellybeans, liverwurst, rice flour, and brazil nuts would be hard to make a pie out of) but you get the point. I don’t need recipes anymore. I still love to follow them sometimes and I’ll continue until I finish every dang pie in Ken’s cookbook but it is so tempting these days to throw recipes to the wind. Maybe what I’ve reached is the Freestyle Level.

One pie I’ve made in some form or another over and over this year is Strawberry Peach. The first time I used a splash of Trader Joe’s Dixie Peach juice to give it extra peachiness…if I happen to have very flavorful 100% fruit juices in my fridge, I like adding them to my pies. If you start to develop this habit though, make sure you’re using enough cornstarch. In a pie with strawberries (notorious for making pie bubble over) and a splash of extra juice, you’ll want to use an extra spoonful of starch (I’d say 4 level tablespoons went into this filling.)

Several batches of Strawberry Peaches minis were made during this spring and summer, some destined for local friends as gifts for a variety of occasions, some destined for farther places, like Nashville. When I went to Jamaica for a week, I left a few pies in the freezer, for Levi (I-love-you) and visiting friends I was barely able to cross paths with before leaving town. (In fact, the extent of our visit was a stop at Republic of Pie in between picking them up at one airport and dropping me off at another. Boo.) Pro tip: It’s good to have mini pies on hand. I have yet to meet someone who isn’t happy when you give them their own personal jar of pie. I mean, really.

One of my favorite pie memories of this summer is baking three of them (two Strawberry Peach and a blueberry) for the Onesimus crew on a hot July afternoon and serving them outside that same humid night, listening to a smoky bonfire devotion, surrounded by blinking fireflies. It was definitely an Elisha and the Widow’s Oil situation, when hungry souls kept coming and coming with plates held out eagerly for a slice, and when there was not one plate left, the pie stopped flowing. (Well, I guess at that point the one last piece flowed onto my plate. And then it was really and truly gone. And then I think some of the boys scraped the empty plates clean of any final crumbs or juicy drips.)

I made the Strawberry Peach (and maybe some apple too?) pie below in July late at night after work, waiting for some awesome house guests (and Levi) to get back from a baseball game they’d gone to. It was unplanned; the ingredients were sitting around and I had just a little time and the impulse struck, cause I’m on that Freestyle Level now, you know. And I’m finding out more and more that what it means when I make you pie is that I love you. I might not put the pie in a jar with a cute little handwritten label that says “Strawberry Peach I-love-you Pie,” (that honor is reserved mostly for Levi, I suppose) but it doesn’t mean that every pie I make doesn’t actually have “I-love-you” tacked into the name secretly. Because really, it does. It is my way of showing that I care.

In one note I got in response to a couple Strawberry-Peach pies I mailed was the sentence “Thank you for loving us all the way from California” and I thought, yes! That is what I’m doing, even when I don’t know I’m doing it. If I try to feed you pie, what I am basically doing is clumsily saying “I love you.”

Oh, Obi. Yes, I love you too, because I let you eat the pastry scraps that always fall off the dining room table when I roll out a crust.

Thanks for reading, and for eating, and for accepting my love in the form of pie.

West Coast Pie

12 Thursday Jun 2014

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

≈ 1 Comment

Tags

apple, blueberry, strawberry

I’m such a dork sometimes. I think that’s what makes me a good teacher.

I’ve had a lot of fun with my 3rd-4th-5th social studies class this year. We’ve been learning about the regions of the United States, which has included making detailed maps labeled with funny sounding places (Okefenokee Swamp is a crowd favorite), memorizing the states and capitals through the use of a catchy song, filming our own music video set to said song, Skyping with my parents to learn about the Northeast and the Southeast, examining Native American pottery, conducting hands-on investigations of resources from across the country, and writing and thinking about how where we live affects who we are (a question I’ve thought about a lot in relation to my own life). I gave my students their final test on the Western region of the United States this past Wednesday…and did I mention that, as of this week, the kids are out for the summer?!

Oh yeah. Oh yeah oh yeah. (I’ve still got plenty of grading, planning, and curriculum writing on my plate…but I see a definite increase of free time in my near future. As in: I see myself doing some laundry. I see myself taking Obi for more walks and writing blog posts that make no references to ancient history. And maybe sneaking off to Magic Mountain for a day.)

Anyway, back to the thesis statement about how I can be a dork. Really though, I’m the kind of teacher who makes kids groan in agony and say things like “How did you sneak MATH into this?” and “Why do you have to turn EVERYTHING into SCHOOL?” Which makes me feel very successful because I like to trick my students into learning even when they aren’t looking for a lesson. So, after I gave my kids their final test (which they took like champs, without complaining) I fed them a pie. I called it West Coast Pie. And here’s what they figured out by the time they were done eating it, with just a touch of guidance from me.

1. It was really, really delicious.

2. The filling was made up of strawberries to represent California, blueberries to represent Oregon, and apples to represent Washington.

3. I had used other ingredients that related to the Western region of the country, if not specifically the West Coast. The pie was glazed with milk and honey, representing the dairy farms and beehives that are an important part of agriculture in the West. The sugar the pie contained represented the sugarcane that grows in Hawaii, probably the coolest state in the West (if not in the entire country) in the eyes of my students. The lemon was a nod to the huge amount of citrus fruit grown in Californ-i-a. The wheat stood for the Great Plains, which lie partially in the Midwest but also spill into the Western states of Montana, Wyoming and Colorado.

I told you I’m a dork. But I’m turning them too, because they honestly figured out 95% of that on their own. Promise.

As a special School’s Out treat, and so I don’t forget it, I’m sharing the recipe for the pie here.

West Coast Pie

Crust:

Ken Haedrich’s Basic Flaky Pastry. 3 cups flour, 1 tbs. sugar, 1 tsp. salt. Mix together by hand. Cut a stick of butter into small pieces and add into the dry ingredients. Rub with your fingers until the butter is incorporated. Have at the ready 1/2 cup of shortening. Add into the mixture in small pieces until fully incorporated. Add 1/2 cup of cold water, a little at a time, until pastry can be packed together. Make two balls, flatten them, wrap in wax paper, and refrigerate. (For a more detailed recipe instead of my paraphrase, see Ken’s book Pie.

Filling:

2 cups strawberries, hulled and sliced.
1 cup blueberries
2 cups sliced apples
(I had just barely this much fruit, perhaps a little less. It was just all the fruit I had in the house at 5:30 in the morning that day. You know. Feel free to use a little less or more of something.)
1/3 cup turbinado sugar, plus 2 tbsp
Juice of 1/3 of a lemon
large dash of cinnamon
2 tbsp cornstarch

In a bowl, combine the fruit, 1/3 cup of sugar, lemon juice, and cinnamon. Allow to sit and juice for ten minutes. (You can roll out the bottom crust in the meantime and line your standard-size pie pan with it.) After the filling has been sitting, mix 2 tbsp each of cornstarch and sugar in a small bowl and add to the fruit mixture. Stir in. Turn entire filling into pie crust, wet edge around rim with water, and place rolled-out second crust on top. Press firmly around the rim to seal the two crusts together. Trim excess crust with a sharp knife and cut several vents in the top of the pie. In a small bowl, combine roughly 2 tbsp of milk with 1 tsp of honey. Mix well until honey dissolves. Use a pastry brush to brush the glaze over the top of the pie. Bake in a 400 degree oven for half an hour, then rotate and bake for another 25 minutes. You’ll know the pie is done when the top is a nice shade of brown and you see juices bubbling. Strawberries are notorious for making pies bubble over, so you may want to use a baking dish to protect the bottom of your oven.

I loved this pie. I really did. But I think the real reason you should try this pie is because these cool kids endorse it. I would totally trust their judgement.