The Thanksgiving Pie

So, I know I'm a little late with this update, but come on, I've been busy with Christmas being right around the corner. The tree is up, the presents are wrapped, the cookies are...hmm...Where did they go? Sumo...?

Anyway, another wonderful Thanksgiving has come and gone. Everything was as normal: my grandmother made a fantastic turkey, my aunt Barb made the green bean casserole, and my mother made enough mashed potatoes to feed all of the United States and her territories.

Then there was pie. My aunt Betsy made a delicious apple; Her crust is always just right, and the flavor of the filling, perfecto! I tried something a little different this year. I wanted to keep that traditional taste we all know and love, but I wanted to play with it a bit. So...I added chocolate.

Chocolate makes everything better, right? In this case, definitely!

I started out with a lovely, fragrant, graham cracker crust. Then I added the first layer: The chocolate & pumpkin mousse. I baked this layer for 20 minutes, then let the pie cool before adding layer #2: The pumpkin cheesecake. Now, this layer tasted almost like your typical pumpkin pie, but was thicker, hence the cheesecake. The layer was baked for 45 minutes, then had to be cooled again. After 30 minutes of cooling, I added the third and final layer.

What was it? What was it? (I can almost hear the anticipation!)

That third layer was topped with something we like to call sour cream.

Huh?

One cup of sour cream, sweetened with a 1/4 cup of sugar, and warmed over low heat. Delicioso! This sweetened sour cream was the perfect blanket for an already rich pie.

This was by far, one of the most time consuming pies I've ever made. And of course, when I got to my grandparents house, I realized the pie I had made the day prior was sitting in my refrigerater - 140 miles away. But, darn, if we weren't going to eat that pie for Thanksgiving! I strapped on my shoes and hopped in the car. Then, I went to the grocery store.

So this Thanksgiving, I'm thankful for my family, and my friends, and the roof over my head, but I'm also thankful for my good memory and the Woodstown, New Jersey, Acme Grocery Store.

Fashion Week 2010

About a month ago, the grand city of New York was overcome with fashionistas, stylists, designers, and super-skinny, super models. From Marc Jacobs to Diane Von Furstenberg, couture was everywhere.

Today, a new designer comes forth to share her looks with the world. So, with no further adieu, here's the new line of Couture Pies from the collection of CMc.

We'll start with something relatively simple, but, as Paris Hilton would say, hot. Nothing quite compares to a warm peach pie, with hand-cut stars adorning the bodice.



Oh, you're taking a trip to the tropics? No wardrobe would be complete without this exotic hand-cut and designed hibiscus pie.



So you'd like something whimsical to impress the in-laws at your next Thanksgiving get-together? You can never go wrong with the Turkey in a Top Hat.



And after the in-laws have left for the evening, try on this simple little number and see where the leaves fall.



And if you want to liven up the party, throw on this spicy frock, break out the maracas, and feel the heat!


(Yes, that is a jalapeno wearing a sombrero and breathing fire.)


All pies are designed and hand styled by the pie-maker herself. They can be purchased from Straight From The Pie Hole for an easy $20 (much lower prices than your average couturist). And if there is some other design you're looking for, send the idea this way, and we'll see what can be done. From what I hear, she likes a challenge...

Oh, and just wait til you see the gift boxes...

The Grand Finale

For my final act, in this first ever Summer Pie Challenge, I will perform a feat never seen before (by many people at least, someone has made it before, but, alas! not I)! This stunt will make you gasp, it will make you squirm, it make even take your breath away!

So, raise the curtain and feast your eyes on this!



The one, the only, the totally bizarre: Pear and Jalapeno Jelly Pie!!!

"Can it be?!?!" You've been waiting all summer for this!

I know it sounds crazy, but just give it a chance.

Start with the crust: light, flakey, with a bit of crunch. There, there, that's not so bad.

The insides...the pears are sweet, like any normal fruit pie. The jalapeno jelly isn't spicy, like you might think. And it adds a nice pink color to the juices (I use red jam).

It actually seemed slightly Eastern - most likely from the anise.

On first bite, it was just too weird for me, so different from all of the other pies, more savory than sweet - less like a dessert, at least from an American perspective. Sumo took one bite and declared it too Indian (touche). The more of it that I ate, the more I began to understand it: The sweet with the spices. I even started to enjoy it.

I think if I was to ever make this pie again I would use less anise, and probably switch from jalapeno jelly to hot pepper jelly. I think the juxtaposition between the sweetness of the pears and the hot spices would work well together - though I still don't know if I could eat it as a dessert. Oh, and I would refrigerate it before serving it, let it thicken up a little.

So, 16 pies have been made this summer. And 16 pies have been written up. That's a lot of pie. I would like to thank my friends (especially the folks at my office) for helping me eat those pies. Which is interesting, because they probably are thanking me for making them...I mean, come on, free pie! I would also like to thank Sumo for watching the movies I didn't care to see while I stood in the kitchen with my rolling pin and apron.

But now that it's over, don't go thinking I'm going to slack off. I might give myself a week or two, but come on! It's fall! Fall screams pie! Apples and pumpkins are abounding! And I've always wanted to try this one-...

All Pie and No Jack Makes Chrissy a Dull Baker

Finally a trip to the liquor store that makes me seem like a normal 20-something.

Jack Daniels, easily one of the top liquor purchases of someone in my age range. However, if you make the mistake of telling the clerk that it's for a pie, you'll still be looked at like you have 3 eyes. Maybe I should take him a piece...

Anyway, to get back on topic, the Jack Daniels Chocolate Chip Pecan pie has risen pretty close to the top of my list for favorites of the first ever Summer Pie Challenge. Who knew those 3 things went together so well. I mean, I actually think I stood over this pie with a fork, completely ignoring the plate I had sat next to the pan.

To start, have you ever had a pecan pie? A real one, like, homemade? They are delicious, albeit so sweet and rich that it's hard to eat an entire slice. Well, somehow adding chocolate changed that.

I know that doesn't make sense whatsoever, but it did. And the Jack... humminah, humminah!

It was stickey and gooey, but crunchy and the hint of whiskey in the background just did the trick.

W.C. Fields got it right when he said, "Always carry a [slice] of whiskey [pie] in case of snake bite, and furthermore, always carry a small snake."

Now, to the pet store!

Well, Jimminy Cricket!

Ok, so it wasn't actually Jimminy. I imagine a few of you might be mad at me if it was. And, really, if we're being completely honest, it wasn't even a cricket. It was a grasshopper. And a darn good one if you ask me.

One of my final pies of the challenge went over even better than I had imagined. I mean, I guess I should have expected it: it was made with ice cream...That makes everything awesome.

Yeah, the grasshopper pie was pretty good. Graham cracker crust and vanilla ice cream are made for each other. The sweet creaminess with the crunchy saltiness...Then marshmallow with creme de menthe and creme de cacao. I swear the man at the liquor store must think I'm crazy. I never go just to get vodka, or something normal.

Sumo was actually a huge help for this pie. I know what you're thinking, "Riiiiight......." No really, there is a little shop near where I grew up. It's called Fairview. It's essentially a farmer's market. They sell everything from flowers to bird seed to, you guessed it, chopped up pieces of Andes mints. Well, the last time we were at my parent's house we stopped at Fairview and he just HAD to have these mints. Lucky me, he forgot to eat them.

They were the perfect topper for the pie. But next time, I think I'll use them as their own layer in between the ice cream and the marshmallow/liqueur layer. And still sprinkle some on top...

With that change, I think this pie would practically be jumping off the plate.

Pun intended.

Act 2, Scene 2, 33 - 36

So, there's now only a few weeks left of the 2010 Summer Pie Challenge. Which means, there's also only a few pies left. Of the 13 pies I've made thus far, I think this past week's pie might be my new favorite.

I know I say that a lot, but I really mean it this time. Here, let me describe it to you.

Close your eyes...Wait, don't! Then you can't read what I'm writing, and you'll have no idea what to imagine as I describe this most fantastic pie in great detail. So, if you didn't listen to me the first time, open your eyes and read on...

Let your mind wander to a place filled with homemade cinnamon-y graham cracker crusts, baked at a high temperature for a short period of time, holding the slightly browned crumbs perfectly into place at the bottom of the red pan. Someone is standing at the stove, whisking together eggs and milk, sugar and butter until thick, creamy, and warm. What's that ingredient being adding? The aroma, light and sweet, not overpowering in the least. ...Vanilla. Oh... And the whipped topping, lightly freckled with fragrant nutmeg.

Vanilla Cream Pie, oh Vanilla Cream Pie. Wherefore art thou Vanilla Cream Pie?
Deny thy calories and refuse thy high fat content.
Or, if thou wilt not, be but sworn delicious
And I'll no longer care to fit in a size 4.

...yeah... It was THAT good.

Redemption

So, while last week's pie tasted fantastic, I've realized I need some practice when it comes to making a meringue.

This week, however, the Pie Maker has prevailed (whew...I was feeling pretty down and out)!



So, it's August, and peach season is in full swing. Hallelujah - cause they're my favorite! I got my peaches on Friday at the grocery store-

WHAT?!?! The grocery store! For fresh fruit!...

I know, I know; I'm not happy about it either, but I was low on time and had to go to the grocery store anyway. I hate grocery store fruit, it's so much better from the Farmer's Market. At the grocery store, when picking a ripe peach, you need to pick up around 40 of them to smell before finding 5 that work. At the Market though, you can smell them from 10ft away.

Well, luckily, they worked. Peaches and Cream pie was, how can I put it, de...licious!

It tasted like peach ice cream, stuffed into a pie shell. It makes me feel all fuzzy inside. And happy, too!

But I think the best part was enjoying it on the deck: with globe lights brightening up the dark, midnight sky, the cool breeze of a warm, August night, and the company of good friends.

I'd give this pie an A+.

The True Challenge

So far, this pie challenge has been relatively easy. The most difficult part has been finding the time to make a pie each week; What with my full time job, designing a patio, try to keep up with my garden, and working out (did I mention I've lost 5 lbs?).

But this week was different. Time wasn't the issue. White puffs of sugary clouds were the problem. This week I made...dun dun dunnnnnnn......

The Sultan of Swat. The Titan of Terror. The Colossus of Clout!

...The Lemon Meringue...

Did I pass or did I fail?



You be the judge.

(Hey, at least it tasted good...)

Little Jack Horner, Sat in the Corner

I love Farmer's Markets.

The colors of the fruit, the free samples, the loaf of raspberry bread I took home(and devoured half of)... They're a great thing, and the best place to get good quality, fresh fruit.

I woke up around 8 and wanted to get to the market early enough that 1) it wouldn't be too hot and 2) it wouldn't be too crowded. So, with my canvas shopping bags in toe, I hopped in the Accord and headed out. Moments later I arrived to the glory of a Saturday morning replete with baked goods, produce, and farm fresh meats (mmm...grass fed...).

As I was on a mission, I headed straight to the produce stands. Plums...Where are the plums? Oh there they are. And three different kinds to sample?!?!?! How fantastic! I can sample my pie fruit before buying!

20 plums later and I'm headed to the liquor store.

I know you're thinking, "How do 20 plums = a trip to the liquor store?".

See, I'm from PA where you get your wine and your vodka in the same place. And sometimes I like to mix some of the juice in with the fruit. Well, I went to the wrong place. Luckily, the nice man behind the counter informed that that I would need to visit the grocery store to find what I needed. Oops. Virginia...

I got home with my plums and my port wine and I went to town. Plums, cored and sliced, cooked with port wine, sugar, and some lemon juice. And for the finale: topped with an almond crumb. Wow! How many ways can you say 'delicious?' ...scrumptious, titillating, yummy...

Ok, ok... I digress.

In the end, I've learned that we don't utilize the plum quite as much as we should. In fact, I think this was my first experience with a plum. But as good as this tasted, I know there will be many more.

And no, I did not stick in my thumb.

If you like Pina Colada...

The Sand. The Sun. The surf.

Ocean City, New Jersey: It reminds me of my childhood. Every summer, until I was probably 12, we would head to the "shore." We loved it! All of us kids (McPherrins, Albertis, Vasolis) would run to the sand every morning to build castles or search for shells. And of course there would be swimming...the waves crashing their cold, murky water, sending us running towards our towels squealing with laughter.

As an adult, I look at the beach from a different perspective. I still enjoy a good swim in the ocean, but I'd rather be drinking a pina colada.

So, this summer, when Casie (and Matt) asked Sumo and I to come to the OCNJ with her family, I knew my pie challenge would come in handy.




Pina Colada? You betcha(wink)! So the Blueberry Pina Colada Pie was born. Er, made. And eaten.

It was awesome. Really! I mean, it was your regular blueberry pie, only with bits of pineapple and some pina colada mix thrown in. Then the topping! Oh the topping!!! It was a browned-to-perfection, coconut crumb. I mean, can pie get more beachy than that? Or more heavenly? I'm not sure it can.

There's now no need for frozen drinks. Yeah, they might cool you off on a hot summer's day while you're hanging poolside, but you could just put this pie in the fridge. Why bother with the tiny umbrella?

If we had that pie back when I was a kid, I might have been passed out for the entire trip.

Wait? Did I forget to mention the rum? Yeah, I think the parents would have loved it, too.

Those Summer Nights

Well...I guess we're just about in the middle of summer, which is an awesome thing if you're a pie maker like I am. You see...summer isn't only the time of year when it gets disgustingly hot outside, it's also the time of year when fruit is at it's most fresh.

I went to Vienna's Farmer's Market last Saturday and got some great locally grown peaches. Then I went to Giant and bought some, equally great, far away grown strawberries (I am not a sellout, strawberry season is over).

When I got home I started throwing them all together; Some sugar here, some lemon juice there, maybe a tad of corn starch... then I plopped it all in a pre-baked pie shell and into the fridge it went.

While it chilled, we reorganized our basement. It looks so much better, much more space, and a vast improvement on the viewing angle of the tv.

Anyway, we were hot from all of the lifting and shifting, and decided we needed a cool snack. Well, Straight From The Pie Hole came to our rescue.

"How?" you might ask.

Well, if you remember, there was a chilled strawberry peach pie in the fridge just-a-waiting for us to dig into.




For the love of peaches in pie crust! It was delicious. Like a cold slice of peach pie, but slightly foreign...the strawberry bits, strewn throughout like the chocolate chips in mint chocolate chip ice cream. The fresh whipped topping, the dash of nutmeg all combining to create a masterpiece of flavor. And, it was beautiful, to boot!

It represented well a hot, humid, sticky summer's night. And it cooled us off. Just as we had hoped.

I know, I know...It's unethical to eat turtle. Whatever. Something so good, just can't be wrong.

Now, I do admit that this is no ordinary turtle. It's not your standard giant sea turtle. Nor is it the snapping turtle you saw lingering near the creek across the street. It's also not a teenager, or mutant, or a ninja. This is so much better, if it's possible to be better than a ninja. (Cocks head to side, thinks hard, then shakes head)

Anyway, picture this: A homemade graham cracker crust. Ok, that might not be that exciting, but wait til you hear about the filling...

A layer of chopped pecans, a layer of smooth caramel, a layer of sweet cream cheese, all topped with chocolate whipped cream.

Oh, don't say anymore! It's too much, I can't turtle it, I mean, bear it!



Yes, I admit, this post might have you rolling your eyes, but damn, it was like Mr. Brach, himself, was here overseeing the making of his famous candy into pie form.

Now, if only I had a shell to hide it in...

That All Pies Are Created Equal

So...Week 4...weak pie. I mean, ok, it was alright. I just wasn't super excited about it. It didn't taste bad, It was just, slightly boring.



As I was trying to figure out which pie to make this week, I thought about our weekend plans. It was the 4th of July weekend, and we had Adam and Val's annual party to attend. I was looking over my challenge list...Lemon Meringue, Jack Daniel's Pecan, Plum and Port...None of them were really hitting me. Until I saw it. Blueberries...well they're blue and that's in our flag. Maple...makes me think of Canada, er - I mean, Vermont. Cornmeal... well, southern foods? So, I figured it would be perfect for the party: A Blueberry Maple Pie with a Cornmeal Crust. I mean, if you think of it, it has that 'Americana' ring to it.

Really, it's practically just a regular blueberry pie, but instead of sweetening it with sugar, you use maple syrup. After baking, I really didn't taste the syrup in there. And I used REAL maple syrup. Not that Aunt Jemima stuff they sell cheap to put on pancakes. The crust was different I guess. Crunchier, grittier. Not bad, just different.

All in all it was a fine pie, it just didn't blow my socks off, like I was expecting it to from it's title.

Though, I do have a feeling that Hancock, Jefferson, Franklin and friends might have enjoyed the "Best of America" ingredients involved.

It's Just Pie

So, last weekend I tried my hand at an old Southern classic: The Chess Pie. Now, some Southern women might see it as blasphemous that a Yankee girl, like myself, might make this pie. But this is one, now slightly displaced, Yankee girl who just doesn't give one toot as to who can or can't make this pie.

So, Chess Pie...It's kinda like Shoofly Pie, in that you have no idea what kind of pie it is from the name. Not like the movies 'Snakes on a Plane' or 'Hot Tub Time Machine:' You know exactly what they will be about even before watching them. But Chess pie...mmm...I'm making it my new mission that everyone knows what it is.

Why? Cause it's good, that's why. You start with a basic crust, partially baked before even adding the filling. Then you fill it up to the top with a lemony custard. Pop it into the oven, and voila! You get something that looks like this:



I know, looks kinda weird; brown on the top, yellow on the inside. But, let me just ask you one question? When is the last time you ate a lemon bar that was made inside a pie crust?

See, now you're intrigued. This pie does taste quite like a lemon bar, but one bite and you know it's something that Paula Deen has probably made once or twice. It's thick and rich, creamy and sugary, full of eggs and butter.

Oh, and it's etymology: a few schools of thought: First, we, as Americans, are lazy with the English language, hence a pie that kept well in the pie chest, became chess pie. My favorite theory though begins with a Southern wife making her Southern husband a pie. She dished him out a slice. He took a wiff, and asked, in his deep south accent, "Honey, what kinda pie is this?" And she, with her deep south charm, answered, "It's just pie."

Now you try to say it with her accent.

Shoo Fly, don't bother me

Week 3 has come and gone, and so has the pie...

Last Sunday I made a shoofly pie. Now, unless you're Pennsylvania Dutch, or are from a place where they tend to live, you probably don't know what the heck I'm talking about.

Shoofly? as in flies that need "shoo"-ing away? Maybe. We aren't really sure. There are a few theories: first, the "Shoo, fly! Get away from the pie!" Next there's the ever popular, although relatively unknown, version that says that the crumb topping on the pie looks like cauliflower, which in french is cheu-fleur. Now, I don't know whey the PA Dutch, you more likely know them as Amish, would try to act all French; I don't buy it. The third is that it's just the anglicized version of souffle. That could be the case, except that shoofly pie is nothing like a souffle... Anyway, I like the 'annoying-buzzing-thing-that-you-wish-you-could-just-zap' theory. (Plus, the top of mine really didn't resemble any cheu-fleur. )

Now, onto the taste: It tasted just like the pie that Steve Bower's mom made for my 5th grade class when we were assigned to make something from where our family heritage came from. That's a good thing, because I remember Steve's mom's pie being delicious. Gooey, molasses-y, pretty darn good.

Now, the opinion that really matters is Sumo's...

Me: "Hey Sumo, do you want to take the rest of the pie to work?"
Sumo: "No."
Me: "You don't like it?"
Sumo: "Yeah...that's it...I don't like it...(under his breath, while touching fingertips together in a very Mr Burns like fashion) Excellent..."

Needless to say, he's eaten the entire thing. Just a pie pan and a fork.

As American as...

Week 2 = check.
Cherry Pie = check.

This time = GGGGGGOOOOOOAAAAAAALLLLLLL!


I know, I know, I'm supposed to be making either pies I've never done before or pies that are really out there. So, 'how has a pie maker never made a cherry pie before?' To answer you, I have made a cherry pie before. The difference, this time, is that I used sour cherries, instead of sweet ones. (Sorry, my Michigan friends.)

I've made a few pies with sweet cherries in the past: there was Sweet Cherry Pie with a Coconut Almond Crumb topping and I vaguely remember making a Blueberry Sweet Cherry Pie. Both were delicious, however none of them lived up to the cherry pies I remember my Grandmother making. The taste just wasn't there. They weren't at all sour.

Sweet cherry pies are easy-peasy. The cherries are bigger, so you don't need to seed as many. But, those teeny tiny sour cherries... They are bitter little buggers. I seeded over 225 of them; All for one pie! Also, on their own -not so tasty. But, man, add in some sugar and some lemon... As Mr. Campbell would say, it's mmm...mmm...good.

So I think this is one pie I will keep in my repertoire. And ya know what, I think my Grandma would be proud.

The Summer Pie Challenge♠

Lately, I've been lazy. No, not the 'store-bought pie crust' type of lazy. The 'throw on a pair of pants with a top and head to work' type of lazy. The 'come home from work and move to the couch' type of lazy. The type of lazy that doesn't make me feel good.

Something smacked me like brick wall and I realized the err of my ways. Thus deciding to change.

First, I gave up pants. I know, that sounds weird, but I did. I'm no longer wearing pants. You might think I'm just trying to emulate Lady Gaga, but, actually, I'm taking more of the Scarlet O'Hara approach. Skirts and dresses. Dresses and skirts.

And my garden! I weeded half of it today. It took me over an hour and a half. See, I told you I had been lazy. Crabgrass, dandelion, those incredibly annoying helicopter seeds let off by maple trees the world over. Do you realize how fast those turn into actual trees? It looks so nice now. And clean. Now I just need to get top soil so they don't come back so easily...

Then there were pies... I hadn't made any sort of pie in months, or at least what had felt like months. So I decided to try something to get me going on them. I grabbed my recipe books, and a bunch of those green topped page savers and I went to town. When I was done, the plan was set:

The 1st ever Summer Pie Challenge
*16 weeks
*16 pies
*16 posts

I began last Friday, June 4th with a relatively simple, deliciously appealing, slightly odd: Baked Strawberry Pie.




Baked? I know, weird. I've only ever had the cold strawberry pie. You know, the one that uses strawberries and jello as the filling, with whipped cream on top. It's a good pie, but I wanted to make something I had either never had, or never done. So, I baked them. And, just as you might have expected, it was a rather runny pie. Delicious, yes, but quite runny.

It tasted like fresh strawberry jam. With crust. All I kept thinking was that it needed peanut butter. Which makes me wonder, what if I make it, using only half of the filling, and after cooling, I fill the rest with peanut butter pie filling. OMG, it would be heavenly. A peanut butter and jelly pie. I've just taken the greatest sandwich ever created and turned it into a pie. And it would be good.

Maybe after my challenge is over I'll make that one. But, I don't have time now. I've already got my insanely random 15 pies remaining: I mean, pies like Wild Blueberry and Maple, Peaches and Cream, and Pear with Jalapeno Jelly.

Yeah, some sound great and others (jalapeno jelly, anyone?) weird, but this challenge is to get my off of my couch and into my kitchen. To get me trying new things. To get me learning and working and eating.

Which is the problem...After having a slice, what do I do with the remaining slices?

Do you have time for one?

The One

I'd like to apologize to anyone who may read this: It's been a long time since I have posted, and there have been some darn good pies I should have written about.

Here's one, for example:

Calvados Apple Custard Pie. I'm not even sure how to describe this pie to you. Maybe the work 'Perfection' would be best. No, not that I am perfect in my pie making, but I think I did a pretty bang up job with this one! What I mean, is that, this pie...This pie might just be the perfect blend of flavors:

-Apple flavored brandy from the french region of Lower Normandy, twice distilled, to the appropriate level of deliciousness.

-Apples, sliced thin, and slowly sauteed in butter and sugar, until fragrant.

-Homemade custard, with a slight hint of the brandy, thick and creamy.

When put together into a deep dish flakey crusted pie shell, it's luscious, rich, divine. Equal parts apple, brandy and custard, all floating around your taste buds, like wisps of cloud in the vast noonday sky. One bite and it's as if you've transformed into this cigarette smoking, skinny jeans wearing, little dog walking frenchman. You just want to sit down at an outdoor cafe, drink your cafe au lait and talk about how zie AmeriKanz are zo stupeed.

So, what I'm really trying to say is that this is one delicious pie and that if it wasn't snowing, I would go to Giant right now to get some apples and heavy cream.

I have plenty of time for a slice, but no apples. What a sorry day this is...