With gratitude to Misty Kalkofen (goddess of mescal) for the inspiration.

mansana

Mansana de Mañana

1  oz Basque Apple Cider simple syrup
1 1/4 oz Mescal
1/2 oz lime juice (half a lime)
1 cardamom pod, pinch of cinnamon

Muddled cardamom in shaker. Add ice, remaining ingredients. Shake well.

Strain into ice-filled rocks glass. Garnish with pinch of cinnamon and apple slice.

Smokey, slightly sweet and appley.

If you don’t have hard apple cider of some sort on hand, use apple liqueur or even fresh apple cider might work.

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Who doesn’t love pie? I do, and I have had to learn to make them at home since the advent of my dairy allergy. Impossible to eat one out. Pie without butter? Is it any good? Yes. Yes it is.

This recipe represents the best of three different recipes and many years of hosting, preparing, feasting. I culled two techniques from the venerable Rose Levy Berenbaum, a crust I love from Amy Traverso and a meringue topping from David Leite. I’ll share the full recipe below along with some other terrific tips I’ve picked up along the way. Won’t you join me? Pull up a fork!

 

 

two apple pies

 

Apple Pies for a birthday girl

strawberry_rhubarb_pie

Strawberry Rhubarb 

sweet potato pie

Sweet Potato Pie – a Sweet Bridge to the Past

pm pie

One Pumpkin Pie to Rule Them All

Pie Nation, Pie Boxes and more

  • Crust Dust: If you’re making a fruit pie, this tip from Pie it Forward is worth the book. Gesine Bullock-Prado makes beautiful pies and some of her best tips can be yours. A soggy bottom is not a good thing. Not in most situations and certainly not in pies.
  • If you’re taking a pie to someone’s house, the Pie Box is essential!

Pie box 2

Large enough to accommodate an Emile Henry pie dish

 

 

 

Pie Rules

There are some rules I’d say are non-negotiable.

  1. Make sure the fats are cold, and stay cold.
  2. Work quickly, calmly and with authority. If the fats get warm then pop it back into the fridge
  3. Always let the dough rest before rolling it out. But wait – Dorie Greenspan doyenee of Parisienne food says maybe not? Leite’s Culinaria’s Renaee Schettler Rossi asks “WWDD”? What Would Dorie Do?

Hm. Seems we have been given permission to ignore some of the rules. I’M IN!

Unified Pie Theory

So here’s my unified theory of pie. It’s okay to break rules and pick the best parts of various recipes.

My favorite crust at the moment is from Amy Traverso’s Apple Lover’s Cookbook. The Double Crust pie is a winner. To that, I add Rose Levy Beranbaum’s Pie & Pastry Bible. I use the cooked custard technique as well as her terrific technique of crushed gingersnaps to line the bottom of the pie. It helps prevent the dreaded soggy bottom, much like the Crust Dust above for fruit pies. If you can enjoy nuts add pecans to the gingersnaps. 4 (2″) gingersnaps and 1/4 C pecan halves. I just use 6 Snappy Gingersnaps.

Also, cooking the pumpkin puree and spices, blending in the food processor makes for a smooth, rich filling.

Finally, I loved the addition of a meringue topping and all who enjoyed it agreed. I have Leite’s Culinaria to thank for that inspiration. Pumpkin Meringue Pie. And if you need some pie crimping ideas, say no more.

 

 

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I was thrilled to add PASCHA Chocolates to my roster of clients and delighted to work with them. I learned about their fine chocolates at the Food Allergy Research and Education conference where I was a speaker last June in Chicago. I enjoyed meeting Courtenay Vuchnich and her chocolates so much, I had to tell […]

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