The Skillet Pie

As I sit here watching the Red Skins game (come on, I live in the area - I still cheer for the Eagles), I can't help but think of the pie sitting on the counter next to me.

I think it's flirting with me: every time I glance in its direction, it's staring at me. I think it just winked.

Whatever it's doing, it definitely wants me to come take a slice. But I must resist.

Why must I resist? Well...I'm going to Vegas this weekend. See, Sumo has to do a bit of traveling for work and this trip posts him in Prescott, AZ. Prescott is about 4 hours from Vegas. He was going to go alone, leaving on Monday and coming home on Wednesday - all of which his office would pay for. But he figured, if they are going to pay his way, why not take me and do the weekend in Vegas first.

Now, I don't gamble, and I'm not much of a drinker. Eating is my vice - I love food. So the fact that this pie is staring me down like IT wants to eat ME is just too, too much.

Maybe I should tell you about the pie. It's a peach pie, officially a galette, it we're being technical. I like to call it a pie though, it has a crust and it has a filling. That's a pie.

I made this one in my skillet. I've never cooked in anything except a pie pan before, so it was a new idea. The crust is free form, which gives it a really rustic look.

But the taste... I had it for breakfast yesterday, that's how good it is. The peaches are so soft and covered in their cinnamon-y, nutmeg-y, sugary goodness. Then the crust, it's flakey and crispy, and light and brown. Feel free to use any other adjectives that equal out to a delicious crust.

I'm trying not to cave. Each time I look at it, I want it more.

Maybe I'll just leave the room.

Yo, Ho, Ho, and a Bottle of Rum...Raisin...Peach

Yep. This weekend I'm making a Rum Raisin Peach pie. The shell is actually pre-baking in the oven right now. I'm going to post pics as I make it (and when I taste it).

Sorry I've taken so much time off. First I was busy with school tests, then I was busy with application deadlines, then I ran out of excuses.

So I think I've missed around a month of the challenge. I don't think I'm going to do any big weekend of 5 pies or anything either. I'm going to make most of the pies from the challenge list, but will probably scratch some. Pickle Pie...Sorry.

Well, now. This pie should be really interesting. I'm mixing styles from a few different pies I've made in the past and combining them into one, fantastic, monster pie.

First, the peach part. I was going to just peal, core, and slice the peaches and lay them on the bottom of the pie shell. But, no. I've devised a plan that sounds much tastier.

In the past I've made a Calvados Apple pie. In this pie the apples are cooked on the stove top in a large skillet. First butter is melted, then the apples are added, a bit of sugar enters the picture, and then it's all followed up with some Calvados brandy. Well, I'm going to try something like that with the peaches, only this time I'll use rum.



Second, I'm making a custard with the rum, something I've done numerous other times. Only this time, I'll mix in a bunch of raisins.



Mix them all together. Et voila! Rum Raisin Peach!



Yum.



If you would like to know how I made the peaches, please check out my new blog, Supper's in the Skillet, at www.suppersintheskillet.blogspot.com.

I Think I Hate Pie...

I have been severely slacking with this challenge. We were busy this past weekend, so I didn't get a chance to bake. I figured 'no biggie, I'll have time this week.'

Ha! So said the girl who scheduled her Praxis exam for July 30th. Now, I'm going crazy.

For those of you who may not know, Praxis is the teacher certification test. I have to pass this test to be admitted to graduate school. I'll be tested on 3 subject areas: reading, writing, and mathematics. Reading - fine. Writing - extra fine (though you may not know it from reading this blog - I'm going for style here, not perfection). But mathematics - I'm like the roadrunner running from Wile E. Only this time, that ACME bomb caught me.

It might end up being around two weeks until you hear from me again, which is 14 days, and if each day has 24 hours that's 20,160 minutes, and if I can make 1 pie per every 2 hours, that's 168 pies, which equals 1,344 slices if you cut each pie into 8... - which would be a lot of slices.

Since I'm clearly going insane teaching myself (Sumo helps, too) basic algebra and other things number related, the only pie I'm going to be seeing is the kind that starts with 3.14.

But, if you look on the bright side, there will be a 3 pie challenge waiting for me after the test. And no, I don't mean 3(3.14). Which would equal...

Like It, Love It, Gotta Have It

So, I've either turned into Cathy the cartoon or Liz Lemon, because I've gone CrAzY for chocolate. Ack!



It's all that I could think of. It's all that even mattered.

This craving was intense, and it was the perfect craving to have this week.

Blueberry Chocolate-Fudge Pie. The top layer tasted like a brownie, and under that...pure chocolate fudgey goodness - with fresh blueberries strewn within. You could almost claim it's even healthy. For the love of antioxidants, slice me another piece!

It was rich, it was creamy, it was gone in 10 seconds. Oh, what a perfect dessert! One bite and I knew dessert would never be the same again.

And it hasn't been. I mean, come on. Just look at it!




If Mitch Hedberg were still with us, I'm pretty sure he'd say:

'That would be cool if you could eat a good food with a bad food and the good food would cover for the bad food when it got to your stomach. Like you could eat a blueberry with a slice of chocolate pie and they would travel down to your stomach, then they would get there, and the blueberry would say, It's cool, he's with me.'

Oh, if only it worked that way. Now, to the elliptical!

Shake it like a Salt Shaker

I must be on some type of alcoholic kick lately, because this past weekend's pie was not one for those 'on the wagon.' It was a perfect dessert for a 4th of July party.

Especially for a 4th of July party in 90 degree weather. What's better in the heat than a frozen, alcoholic pie? I can't think of anything.

I believe it was Stacey 'Staceface' Kruml who suggested I add a pie with alcohol to my challenge and I remembered making a strawberry margarita pie a few years ago. Now, I didn't so much love that pie - the texture was just weird. But, I decided to use it as my inspiration for my new creation: Blackberry-Lime Margarita Pie.

Being July, blackberries are out in full force, so I picked some up (two pints, one for the pie and one for my own pleasure).

I started by throwing together a graham cracker crust. Man, those are so simple to make and smell so delicious while baking. Once she was cooled, I made the blackberry filling. I worked some magic (secrets that you can probably figure out from the picture, but that I won't just give away), and threw it in the freezer. When it was fully frozen, I made the lime filling and filled in the empty spaces. I then popped her back in the freezer to 'chill-out' a little longer.

After everyone was done with their brats and burgers, I brought the pie out to the table. Never in my life have I seen something disappear so quickly. This pie was gone in less time that Sumo can devour the peanut-butter cookies I make at Christmas (and he likes to eat them in one bite). There was even a 4 year old boy who wanted pie. He wasn't too happy when I told him he couldn't have this kind. Luckily, someone had brought a non-drunken-stupor inducing dessert.

Anyway, this pie was good. I will definitely make it again. Only next time, I'll remember to take my salt shaker.

Beer Makes It Better

Picture in your mind a warm summer day. You're out for a stroll through a beautiful garden, watching the bees flit from one flower to the next, pollinating each as they pass. As you look around, you think, "I'm thirsty." You should probably be thinking, "What a beautiful day." or "Wow, this garden is amazing!" But instead, you retreat to your college days and think of none other than beer.

But it's not just any beer that you want. It's too nice of a day outside to just have any old beer (don't argue with me, just wait to see where I'm going with this). The warmth and sun, and the trees, ripe with cherries...You raise an eyebrow and question your own thoughts, "Warm cherry beer?" Uh...no.

Then you remember that your friendly neighborhood pie-maker (and seller, just a reminder) has on her Summer Pie Challenge list a Cherry Chocolate Stout Pie. You narrow your eyes, put a smirk on your face, and nod your head in victory.

Your name is Ted and you are the pie-maker's father. You are on a weekend trip, visiting your wonderful daughter. This pie was your suggestion. You have one slice on Saturday night; you describe it as tasting like a black cherry pie, with a subtle hint of the stout.

You have two more slices on Sunday morning, no need for breakfast. You realize that you need to head home before you finish off this delicious treat, leaving none for your pie-making-genius of a daughter's friends to nom on.

You tell your daughter you love her and head to the car. Satisfied. It was a good weekend.



Love you, Dad!

Damn Near Perfection

When Tina suggested kiwi as a type of pie for me to use in this summer's challenge, I almost passed it up. You see, I've made a kiwi pie before. Now, I know that you're thinking, "I thought you said you wouldn't do a pie that you've made before." And normally I wouldn't. Thing is, I've never tasted kiwi pie. I've only sold it.

That's the problem with pie: as the baker, there isn't an extra slice for you to try after pulling it from the oven. Which could be a bad thing, especially if it were to taste awful.

But after eating a slice of yesterday's creation, tasting awful wasn't an option.



So, yesterday morning I met up with my friend, Jen, at Eastern Market. It was the first time I had been to that market in over a year, which is depressing, because that market is the best one around. Well, as we walked up and down I took careful notice of which stands still had strawberries, how those berries looked, and what they cost. I was amazed to find that my old, favorite farm stand, Knopp's Farm, had the best berries, at the best price.

As I stepped to the front of the line to make my purchase, the farmer took one look at me and said, "I haven't seen you in a long time." I miss that; knowing your farmer is a great thing, especially when he gives you free patty pan squash to try.

Anyway, after purchasing my berries, and grabbing lunch with Jen, I headed home to make the pie.

Having previously purchased the kiwi at Wegman's, I was ready to bake. I decided to make a smaller pie this week, because I always seem to have just a bit too much (and I can't eat an entire pie). So I got out my Longaberger pie pan and filled her up.

Sadly for my oven, and my sanity, I forgot to put a 'pie-juice catcher' under the pan. The bottom of my oven is now covered in a puddle of bubbled-over pie-juice.

Anyway, while the pie cooled, I made the whipped cream. The strawberry whipped cream. The home-made strawberry whipped cream. The best way to describe it's taste would be to compare it to an early summer evening: the sweet sent of the of the berries wafting through the air, the light taste of the cream rolling in like fog near a warm stream. It was luscious. I don't think I'll ever be able to have normal whipped cream again. I'm ruined.

And when dabbed on top of a slice of my strawberry-kiwi creation, ...perfection. I couldn't eat a bite without mimicking the chefs on the Food Network; I had to close my eyes and say, "Mmm..." The tart taste of the kiwi and the sweetness of the berries, all topped off with the creamy flavor of the whipped cream...


If only the rest of the pies in this challenge will be so good...

And now, it's time to clean the oven. Wish me luck!

The Sweet and the Sour of It All

So last night, a small group of us went to Bazin's on Church, in Vienna, to celebrate Sumo's 30th birthday. The food was fantastic! After taking the first bite of the appetizer Sumo and I were sharing, we knew we were in for a treat. But when the server gave us the dessert menus, we knew we couldn't do it (even though we wanted to). You see, since I was in Florida last weekend, and didn't make a pie, I had two of them to make this weekend. And they were waiting in the kitchen for us all to get home.

So we paid our bill (which was rather reasonably priced for a place where the clientele dress like they are coming straight from the Country Club) and headed towards Oakton.

After the patio's string-lights were lit and the coffee was poured, we took a seat and a few slices of pie.

It was a lovely night to sit under the stars and chat with friends. And the pies...well...they were interesting.

The Whoopie-Pie Pie didn't quite turn out as I had planned. It tasted like straight up sugar. I guess I should have known going into it: the chocolate cookie crust, the chocolate cream top layer. And the middle...Whoopie Pie filling. That filling is made of confectioner's sugar and not much else. Sumo said it made his teeth hurt.



The Strawberry Rhubarb was exactly the opposite. Tart and tangy. Which was exactly what Erin wanted when she suggested it. Having never made or tasted rhubarb before, I had no idea what to expect. It was great, though. I enjoyed the tang of the rhubarb with the slight sweetness of the crisp topping. It made me wish I had bought the vanilla ice cream I had been eying up at the grocery store earlier in the day.




Well, this week definitely proved a challenge. More than a few things went wrong. First, the Vienna Farmer's Market didn't have any rhubarb (I knew I should have gone to Fairfax). Then the recipe I used for the Whoopie Pie filling didn't thicken. So I had to make a second batch (luckily, I'm originally from central PA and remembered I have an Amish cookbook). Even the Hershey's recipe I used for the top chocolate layer didn't set properly.

But when all was said and done, it wasn't about the pies. It was just nice to be here, sitting outside, enjoying the company of good friends.

Happy Birthday, Sumo.

So, I know that all of you loyal fans are shaking with anticipation while waiting for the next installment of the Summer Pie Challenge. Unfortunately for you, I will be unable to bake this week. You see, Sumo is meeting with a potential client next Tuesday in Daytona Beach, Florida, and, well, in honor of his 30th birthday, we're both heading down today.

We will be flying into Orlando around 4 pm and hitting up Universal Studios tomorrow and Monday. I've even talked Sumo into going to the Wizarding World of Harry Potter. I know, I know, it's his birthday, we should do what he wants. Anyway, we bought fast passes to avoid long lines and hope to be sick on fun.

I realize that it would be more of a challenge if I tried to make a pie while there, but at 54 & 1/2 inches tall I'm going to have enough of a challenge just being able to ride the rides.

So after I ride some rides and spend some much needed time on the beach, I'll be heading back home where I'll be making two pies in one day. Now that will be a challenge.

Ah Memorial Day weekend, that sweet unofficial start of summer.

I've taken notice of a few other unofficial summer starters, too. Yesterday I saw various neighborhood kids running around with their beach towels and flip flops. Last night showcased its first lightening bugs of the season, lighting up the sky for a brief moment so that we could pinpoint their location. And on top of all those sure-fire signs of summer, a new pie has been made (and mostly devoured).

The first pie of the Second Annual Summer Pie Challenge has met its demise.

PB&J Pie. From the beginning, it didn't really stand a fighting chance.

I began with the strawberries. Big, red, juicy. Oh, were they delicious! I bought an extra quart at the farmer's market just so I could snack. I love strawberry season.

Anyway, many people don't bake with strawberries because they believe the strawberries will get too mushy. But, so do practically all the other pie fruits (blueberries = mushy, cherries = mushy, peaches = mushy). What these people need to learn is that strawberries want to be baked. I know this because they told me last year.

Strawberry 1: "Chrissy put us in a pie."
Chrissy: "Like, with the jello?"
Strawberry 2: "No, no. Bake us."
Chrissy: "Ok..."

But last year I realized one thing: strawberry pie with peanut butter would ROCK!



And it did. The strawberries tasted like jam, with chunks of the fruit remaining. And the peanut butter...Well, anyone who has ever had peanut butter pie knows how wonderful that is. Their powers combined create Captain Planet! Or, at least, Captain Awesome Pie. Which served as a delicious cool treat on a warm (almost) summer's night.

1 down/15 to go. Come enjoy a slice!

Well, it has officially come and gone. No, no, I'm not talking about the Rapture. I meant the Summer Pie Challenge voting. Though - I'm pretty sure God would be cool with the suggestions you all gave. I just get this feeling he loves pie. Maybe not the apple though. That whole Eve thing...

Anyway, yes, the votes are in and the pies have been chosen. I need to thank everyone who voted for this summer's Challenge. Sadly, I couldn't take every suggestion: Sorry to Debbie for not choosing her Snicker's Pie idea (I've done it before, and it was darn good!) and to Craig for not going with the Mrs. Lovette Meat Pie idea (I said legal, Craig. Legal!).

As for the other suggestions, many will be utilized. I've made some minor adjustments here and there. Turned 'chocolate cream' to 'chocolate fudge,' added fruit where needed (and where not needed).

I feel bad altering the suggestions, but summertime offers us such a fantastic variety of fresh flavors that I couldn't not add blueberries in there somewhere. Oh, and no one suggested anything with apples! I mean, is this still America? Did I move?

Sorry, I digress... Would you like to see your winners? Yeah? Ok, read on to see which 16 pies were chosen and the names of the voters who suggested them.

1. PBJ Pie - Me, myself, and I
2. Rhubarb Crisp Pie - Erin Persaud
3. Chocolate Almond Coconut Cream Pie - Momma McP
4. Cherry Chocolate Stout - Daddio
5. Kiwi Pie with a strawberry whipped cream topping - Tina Ringwold
6. Whoopie Pie Mini-Pies - Jane "Gigi" Mertz
7. Blackberry Margarita Pie - StaceFace Kruml
8. Habanero, Peach, Mango Pie with a pineapple streusel topping - Craig Martin
9. Blueberry Chocolate Fudge Pie with a peanut butter drizzle - Nate Butler
10. Raspberry Espresso Mousse Pie - Another one from StaceFace
11. Plum & Peach Custard - Sue Sumner
12. Banana Split Pie - Sumo and my old office, Dr. Schneider's Dentist office
13. Fried Pickle Pie - Lisa Golfieri
14. Rum Raisin Peach Pie - Dave Hahn
15. Bavarian Cream Pear Pie with Mocha drizzle - Darla (sorry, Darla, I forget your last name)
16. Bailey’s Apple Custard - Once again, My Pops (man he's got some good ideas)

Well, if it sounds good, or even interesting, stay tuned to see what happens. From now through September one of these pies will be made each week. This means that I will have a lot of pie to eat. If you, or anyone you know, are interested in trying one of the aforementioned delicacies, you know how to reach me.

Until then, stop eating. 'Cause there's only room for pie.

80 degree weather - Check.
Lots of sunshine - Check.
Carpenter bees gnawing their way through my wooden deck - not happy about this, but - Check.

Are you sensing the pattern here? See where I'm going with this?

Ok, well, are you at least getting hungry (come on, you're on a pie site)?

It's time for the 2nd Annual Summer Pie Challenge!
*Rahhhhhhhh!!! Raahhhhhhh!!! And the crowd goes wild! Raahhhhhh!!!*

Last summer saw pies such as Jack Daniel's Chocolate Chip Pecan, and crowd favorite, Grasshopper. And who can forget the crazy, and totally weird, Pear and Jalapeno Jelly pie? Not me, for one, and not the little jalapeno man carved on the top either.

But this year, I'm going to make things more interesting. Think, interactive. No, I haven't figured out a way to transport a slice of pie over the internet yet; rather, I was thinking that it might be fun to take pie suggestions from my readers. You name it, and (if legally able) I'll make it. Only issue is that it has to be something I've never made before. So, be creative (or just read my old posts).

The first pie will be made on May 27th, and the flavor has already been decided on. I'm taking last season's strawberry and mixing it with my peanut butter pie filling. I will call it "Peanut Butter & Jelly Pie." Or something slightly more clever of that nature.

So draw your pens and start the brainstorming. The list of competing pies will be finalized by Friday, May 20th. It will then be hung, ever so gently, by magnet, on my refrigerator.

Please send your ideas my way, I can't wait to judge them. I like judging.



One final note: Good luck.

The verdict is in:

Cheesy apple pie is found guilty of being too delicious for its own good. It is sentenced to be eaten at sunrise tomorrow. ...Or sunset tonight. ...Or for lunch today.

While this baked, my house smelled better than it ever has before. The slight sweetness of the apples with the smell of baked cheddar...After it was done, I had to leave the house just to keep myself from taking a fork to it right then and there.

The crust tastes just like cheese crackers. I could eat just the crust, by itself, with no filling. And the topping was like a streusel, but with cheese. Crunchy and delicious. Oh, and it really goes down nicely with a crisp bottle of white.

Anybody want a slice? I've got a few left.

The Cheese That Goes...

Ants in the pants: I've got 'em. I want to make a pie. I've got to make a pie. I NEED to make a pie. Something new, something I've never tried before. But what? Fruit isn't exactly in season here, and everyone knows I only use seasonal fruits. I mean, I guess I could pick up some local apples at Saturday's Farmer's Market(I just found one that operates YEAR ROUND! Oh baby, the cinnamon apple sauce at the Mennonite stand...to die for...).

But, apple pie? Really? I know it's American, and it tastes like home, and all that mumbo jumbo. But come on, I need something new. I need a thrill!

What if I threw something else in there with the apples?

But what? Caramel? Done. Brandy and custard? Also, done(though that one was ah-maze-zah-hing). Cranberries? Do you really think I haven't tried that before?

...And inspiration strikes: The cheese platter...

Have you ever seen a cheese platter without fruit? Neither have I. What if...ok, and I want you to really think about it before being completely grossed out...what if I take a normal apple pie filling, but I encase it in a deliciously, cheddary crust? Then I could do some type of topping with more cheddar.

Wait! Why do I care what you think? I think it sounds awesome! And I think I know what I'll be doing on Saturday, just as soon as I drop Sumo at the airport. Yep, apple and cheddar pie...all to myself. Mooooahahahahahah!

...maybe I could be talked into sharing...that'll probably come at a price though...