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’ve just put my pie dough in the fridge. Made crackers for pre dinner nibbles. (Pretzel crisps from Ivy Manning’s great Cracker’s and Dips book, a gift for anyone with food allergies who cannot find salty, crunchy snacks in the grocery store.) I’ll do some other things tonight and work on tomorrow’s post and last shopping list. Picking up the turkey tomrrow! How y’all doing? 

Today’s To Do:

1. Create a List of Notes for Thanksgiving 2015 (done)

2. Make ginger snaps (done)

3. Make and freeze or can some cranberry something (done)

(okay, this post is a few days in the making…) 

Your New Cranberry Recipe:

This year I’m adding Cranberry-Raspberry sauce from Mrs. Wheelbarrow’s Practical Pantry. More soon on that. For now, I’ll just say, if you’ve had any thoughts about preserving, making jam, pickles, charcuterie or wondered what to do with those wonderful pantry items after you’ve created them, this is the book for you. If you’ve hesitated because you thought you might not be able to do this without someone showing you step-by-step how to do it; this is the book for you. If you thought you really didn’t need one more canning book; this is the book for you.

I can’t wait to share more with you. I’ve got a couple other things up my sleeve. For now, let me say this will be part of our Thanksgiving this year and I could not be happier. Many swooning cooks out there are splattering the pages of their copy of this book. Many are posting lovely recipes. I’m sharing this link from from Kate at SnowFlake Kitchen because her post includes a COCKTAIL which was one of the first things I thought of when I tasted this.  Come on who’s got a new Thanksgiving cocktail using some cranberry sauce?

 

Cranberry 4

Sexy Sauce

For now, I promised to share my cranberry sauce recipe.  Remember the “I heart spreadsheets” post yesterday? Here’s why #3 makes so much sense. Otherwise I may have forgotten that adding pomegranate seeds was a win.

 

Tomorrow: Pie tips

  • Crust dust
  • Breaking rules (AKA “WWDD”)
  • Pumpkin pie to beat all pumpkin pies (I pull together three recipes for the single best, most awesome winning pumpkin pie)

 

More Links for You

 

Are you a traditionalist – same menu every Thanksgiving or a try something new type? I’ve been dying to try an Asian or a Southwest version. Have to do it on one of the other 364 days of the year though.

What are you working on this Thanksgiving?

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I heart spreadsheets. For Thanksgiving? You Bet!

November 21, 2014

Structure binds anxiety. Sage words from my past life as a corporate trainer.   Your Grocery List I love a spreadsheet for this sort of planning. I actually have two. One is the daily to do items. On it the left most column is the menu, the days between today and Thursday across the top. […]

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Colossal Roundup of Thanksgiving Recipes – Including our Black Pepper- Fennel Seed Biscuits

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Good friends Denise and Lenny AKA ChezUs.com have compiled a gorgeous round up of dishes from across the country. They’ve culled the blogs and compiled a mammoth list of terrific links to recipes for every component of your Givingthanks meal. If you’re looking for a little inspiration grab a mug of tea and click away! […]

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Thanksgiving 2014 – This Year’s Theme: Relax. Recipes, Tips, Ideas to Help you Enjoy GivingThanks

November 20, 2014

GivingThanks Many people are in full countdown mode and the onslaught of Thanksgiving  is approaching hurricane force: posts, tweets, recipes, emails, newsletters. I want to encourage you to calm down, take a deep breath and if any of this helps, I’m happy. This name reversal popped into my head as I was thinking about people worrying […]

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Scones Fit for a Pascha – or Holiday Guests

November 11, 2014

Delighted to share another recipe I developed for Pascha Chocolates. Find the recipe here on their site. These are free of the top 8 allergens, free of gluten, too. You could make them with regular ingredients if allergens are not part of your family, too.   These include blueberries but you could use cherries or […]

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Witches, Marathons and Meetings – Falling for Fennel

October 26, 2014

Fennel is one of my favorite spices. While actually the fruit of the fennel plant (Foeniculum vulgare ) we typically refer to these tiny ridged and fragrant fruits, as seeds. The word “fennel” derives from the Roman for “fragrant hay” and has a lovely scent. I adore the fennel bulb, shaved thin in salads, roasted […]

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Just in time for Halloween – Chocolate Sundrops

October 16, 2014

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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Soft-boiled Egg – Instructographic

September 24, 2014
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Crafty Bastards and Oyster Lore at Harpoon Brewery

September 11, 2014

Many people do not know just how intertwined the history of oysters and beer are with this country’s early days. It’s fascinating how our beloved beer and bivalves played such prominent roles in Colonial taverns, diets, commerce. 70 lucky guests got the inside scoop on Tuesday – or should I say inside shuck? Those who scored […]

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