Pie #52: Beard Pie (Blueberry Pie)

More details will come another day.  For now, know that the last pie of this project is sitting in my fridge, waiting to be eaten!

The recipe was taken from the me HUNGRY! blog. I have copied the recipe here in case this link doesn't work sometime in the future.

FRESH AND EASY BLUEBERRY PIE

Crust:1 prepared 9” deep dish pie shell, baked and ready to fill
(or use your favorite homemade pie crust recipe)

Filling:
5 cups fresh blueberries, divided
1 cup cold water
3 Tablespoons cornstarch
3/4 cup sugar
Pinch of salt
Squeeze of fresh lemon juice (1 – 2 teaspoons)
1 Tablespoon unsalted butter

In a medium saucepan combine water, cornstarch, sugar, salt, lemon juice and 1 cup of blueberries. Stir until cornstarch dissolves. Cook over medium heat, stirring occasionally, until mixture starts to come to a boil. Lower heat and continue to stir, mashing blueberries with a wooden spoon. Cook until mixture has thickened and turned a dark glossy purple. Remove from heat and stir in butter. Set aside to cool for 10-15 minutes. When mixture is cool enough to the touch, carefully stir in remaining 4 cups of blueberries. Pour filling into prepared pie crust. Chill for several hours or overnight until filling has set. Dollop or pipe swirls of sweetened whipped cream (recipe follows) on top to serve.

Sweetened Fresh Whipped Cream:
1 cup chilled heavy whipping cream
1/2 teaspoon pure vanilla extract
1/4 cup powdered sugar

Combine heavy whipping cream and vanilla extract in a large mixing bowl. With a handheld electric mixer, beat at medium-low speed for 2 minutes, adding 1/2 of the powdered sugar in gradually. Increase mixer speed to medium and beat for another 2 to 3 minutes, adding the remaining powdered sugar gradually, until soft peaks start to form. Increase mixer speed to medium-high and beat for 30 seconds until firm peaks form. Spoon whipped cream on top of blueberry pie slices, or if you want to get fancy, use a pastry bag fitted with a large tip to pipe swirls (or use a heavy duty gallon-sized freezer bag with a corner snipped off).

Pie #51: Reduce, Reuse, Recycle Pie (Bumbleberry Pie)

Wow, I love this pie!  Let me list three reasons why:

1. I felt resourceful making it - it used up all the extra fruits in my fridge.  (Indeed, bumbleberries do not exist in the wild!)
2. The mixture of fruit flavors felt like a circus on my tongue.
3. The crunch topping was just delightful.

We took the pie to our friends' house for dinner, and it was a hit!  There was even arm wrestling discussed to determine the lucky winner of the last piece! (In the end a fair splitting occurred.)

The initial bumbleberry idea came from this website: http://andreadekker.com/bumbleberry-pie/.  However, the recipe I used actually came from a mixture of my earlier blueberry pie and strawberry rhubarb pie.  I think the clove and berry flavors are delightful, and when combined with the tangy rhubarb....Wow!  Just Wow!

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Bumbleberry Pie

Ingredients:
1 pie crust

filling:
4 c. (heaping) mixed fruit - apples, rhubarb, blueberries, raspberries, strawberries, blackberries, etc.
2/3 c. sugar
7 T. cornstarch
1/2 t. cinnamon
3 shakes ground cloves
3 T. water
2 T. lemon juice
1 t. vanilla

topping:
1/2 c. flour
3/8 c. oatmeal
1/2 c. brown sugar, firmly packed
1/4 c. butter
1/2 t. cinnamon

Pie Algorithm:
1. Wash fruit, chop larger fruits to the size of blueberries.  Put in bottom of unbaked crust.
2. Mix sugar, cornstarch, cinnamon, and cloves in bowl. Add water, lemon juice, and vanilla.  Stir until mixed well.  Pour mixture over fruit.
3. Mix flour, oatmeal, brown sugar, butter, and cinnamon until crumbly.  Sprinkle on top of fruit.
4. Bake at 375F for 1 hour, or until filling is bubbling and has thickened a bit.

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I suggest chopping the larger fruits into fairly small pieces so the flavors are able to mix better.  However, if you'd rather more distinct fruit flavors, larger pieces would work just fine.

I was excited to be able to use my friend Johanna's homemade vanilla extract in the pie.  I think it added a special, warm, complete flavor!  Perhaps tackling vanilla-making will have to be my next project!

Pie #50: Recommendation Pie (French Strawberry Pie)

I have two of the best advisors for which a person could ask.  Among other things, they are intelligent, witty, blunt, patient, humorous, curious, supportive, and down-to-earth.  Over the past three years I have learned a lot from them, not only regarding my research area, but also in terms of what it means to produce quality research, to be a faculty member, and to be a collaborator. 

I've come to realize that the title 'Advisor' could be synonymous to the title 'Recommender'; I feel fortunate to have a relationship with my advisors that allows for recommendations beyond the next research steps.  For instance, I have received welcome recommendations from them regarding job applications (both in the form of recommendation letters and for which positions to apply), homeowner issues, vacation attractions, networking opportunities, computer purchasing, office temperature control, and (most importantly here!) pies.

This week's pie is the product of one such recommendation.  As soon as Tom heard about my project, he declared that he had a recipe for my collection.  His wife Gail emailed it to me,  and included her own recommendation:
"We have this only when I can go out and pick strawberries.  I'm sure one can use strawberries from the grocery store but I don't think the pie would be as good.  This is one of those pies that will dirty your whole kitchen so be prepared."

I was pretty sure she was right about needing fresh berries.  Since berry season had already passed, I tucked this recipe away for the end of my pie year.  Finally my wait was over - fresh berries had arrived at the Farm Market!

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French Strawberry Pie

Gail Santner

Ingredients:

1 baked 9" pie shell

4 oz. cream cheese

1-2 T. cream

1 1/2 qts. strawberries

2/3 c. sugar

2 T. cornstarch

few drops lemon juice

Pie Algorithm:

1. Wash and hull the berries, setting aside 1/3-1/2 of the best ones.  If they are large, cut in half. Mash the rest and put through a sieve to get rid of the seeds.  Mix this puree with the sugar and cornstarch.  Add the lemon drops.  Cook this mixture until thick and transparent, stirring constantly.  Set aside to cool.

 

2. Blend the cream cheese and cream until soft and smooth.  Spread over cooled pie shell.

 

3. When berry sauce is cool, pour half over the cream cheese. Arrange the whole berries over the sauce.  Then pour the remaining puree over the berries and chill.

 

This pie is wonderful as is--it doesn't even need whipped cream.

 

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Because of time issues, I ended up using a shortbread crust instead of a regular crust.  The flavor and texture paired well with the pie filling, but it was hard to spread the cream cheese.  If I decide to use this crust again, I will use more cream to make the cream cheese mixture a bit more spreadable.  Additionally, I think I should have kept more berries in chunks.  I ended up with a lot of sauce, and not quite enough berries.

 

Though, with these minor details aside, this pie was a definite winner!  I love the taste of fresh berries, and the added cream flavor was like a little piece of heaven in my mouth!  I'm sure to make this pie again!

Pie #49: House Specialty Pie (Strawberry Rhubarb Crunch Pie)

This week's pie was selected based on a suggestion by the other Marvin in my life.  Perry's dad (Marvin) thought that it was time to make some rhubarb crunch.  His description intrigued me, so after making 3 crusts, trying out 2 other sizes of Kathy-made crusts, taking a time-out to accompany Grandpa King to a graduation party, getting instruction from Marv and extra suggestions from Kathy, and begging a little bit of help from Perry...we had to wait for the pie to cool before we could eat it.  The pie was beautiful and smelled SO wonderful!  I'm not a terribly patient person, however I can't remember the last time I was in such a hurry to eat a pie!  It was definitely worth the wait; the combination of rhubarb and strawberry was delightful.  Sometimes the rhubarb flavor stuck out, other times it was the strawberry flavor.  The crunchy top was just plain perfect!



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Strawberry Rhubarb Crunch Pie
adapted from "Rhubarb Crunch", Marvin Leatherman, West Clinton Mennonite Cookbook


Ingredients:
1 pie crust
1/2 c. flour
3/8 c. oatmeal
1/2 c. brown sugar, firmly packed
1/4 c. butter
1/2 t. cinnamon
2 c. rhubarb, diced
2 c. strawberries, diced
1 c. sugar
2 T. cornstarch
1/2 - 3/4 c. water
1 tsp. vanilla

Pie Algorithm:
1. Mix flour, oatmeal, brown sugar, butter, and cinnamon until crumbly.  Set aside for later.

2. Mix rhubarb and berries, spoon into unbaked pie shell.

3. Combine sugar, cornstarch, water, and vanilla and cook until thick and clear.  Pour over fruit, and top with crumb mixture.  Bake at 350F for 1 hour.

Note: Marv is the only one that makes this dessert at the Leatherman's house.  He has taken it to "morning coffee" at the restaurant to share and received high marks for it.

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If interested in making Marv's actual recipe, double the crumb mixture as listed above.  Instead of using the pie crust, grease a 9-inch backing pan and then press the extra crumb mixture into the bottom of the pan.  The rest of the recipe follows as directed above.

Thanks to Perry for the pictures.

Pie #48: Marvin's Gardens (Rhubarb Pie)

While chopping the rhubarb for this recipe, its aroma brought my childhood flooding back to me .  Back then we ate many cakey rhubarb desserts, always with lots of vanilla ice cream.  I don't remember loving the dessert, but I do remember eating lots of it.  (What can I say, it was sweet!) :) I was afraid I wouldn't really like this pie, but this year has brought many good surprises, so of course I had to try a slice.  It was delightful!  The combinations of egg and cream allowed for a cream pie, with a slight custard consistency.   I would definitely eat it again!


We shared this pie with Grandma and Marvin, who has been out recently planting flats and flats of flowers (complete with Miracle Grow in order to avoid puny petunias!)  He complimented Bret and Wanda's newest flower garden...and thought their place was turning into Marvin's Gardens, thus the name of the pie.





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Rhubarb Pie
Auntie Marsha Dowdy

Ingredients:
1 pie crust
2 eggs
1 1/4 c. sugar
2/3 c. cream
1 T. flour, heaping
1/2 c. water
2 c. Rubarb, cleaned and chopped into small pieces

Pie Algorithm:
1. Beat eggs, sugar, cream, and flour.  Add water and beat again.

2. Put rhubarb in unbaked pie shell and pour filling over rhubarb.

3. Bake at 325F until set.

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Pie #47: Chocolate Cloud Pie (Chocolate Mousse Pie)

This week the pie-making was all about efficiency as there were too many things to do and not enough time to do everything.  So, I found myself asking questions like:

What pie would take a short time to make?
What pie would be good in a store-purchased cookie crust?
What pie would require minimal dishes to be washed?

I arrived on Chocolate Mousse Pie, and took the recipe from the back of the DREAM WHIP Whipped Topping box.

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Chocolate Mousse Pie

Ingredients:
2 envelopes DREAM WHIP Whipped Topping Mix
2 3/4 c. cold milk, divided
1 t. vanilla
1/2 t. almond extract (optional)
2 pkg. (4-serving size each) JELL-O Instant Pudding & Pie Filling, chocolate
1 Oreo pie crust
red raspberries

Pie Algorithm:
1. Beat whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high speed 6 minutes or until topping thickens and forms peaks.

2. Add remaining 1 3/4 cups milk, pudding mixes, and almond extract; beat on low speed.  Beat on high speed 2 minutes, scraping bowl occasionally.  Spoon into pastry shell.

3. Refrigerate at least 4 hours.  Garnish with raspberries.  Store leftover pie (if any!) in refrigerator.  Makes 8 servings.

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I LOVE chocolate mousse, and thought the almond flavoring was a nice addition.  Perry also really seemed to like the pie.  As he enjoyed some last night he exclaimed, "It's like licking a chocolate pillow, or a chocolate cloud!"  I haven't seen him this excited about pie in a while.  That means this pie gets high ratings for being easy to make and delicious!

Pie #46: Few Words Pie (Peanut Pie)

This week contained of a lot of statistical writing for me; writing about non-active inputs, writing about posterior distributions of calibration inputs, and writing about BLUP predictors for meniscal stresses seen during walking.  While I'm happy to have added to my thesis and additional papers, all this writing has left me with few words for the blog.  Therefore, without further ado, I present this week's pie.

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photo credit: Lane Allen Stopher

Peanut Pie
United States of Pie
Adrienne Kane

Ingredients:
a single 9-inch pie crust
3 large eggs
1/2 c. dark brown sugar
1 c. dark corn syrup
4 T. unsalted butter, melted
1 t. kosher salt
1 t. vanilla extract
1 c. coarsely chopped, lightly salted peanuts

Pie Algorithm:
1. Preheat oven to 375F.

2. In a large bowl, with an electric mixer set on high speed, beat the eggs until they're frothy, about 2 minutes.  Add the brown sugar, corn syrup, melted butter, salt, and vanilla, and beat on medium speed for another 2 minutes or so, until thoroughly blended.  Fold in the peanuts.

3. Pour the filling in the chilled shell.  Bake the pie for 45-50 minutes, until the top is lightly browned and the center is almost set.  Remove the pie from the oven, and let it cool to room temperature before enjoying.

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I enjoyed this twist on pecan pie.  The dark brown sugar and corn syrup were a nice touch, and the peanuts added a good flavor.  One tester that thought the pie was a bit salty (I used full-salt nuts).  I didn't mind the salt at all, and rather enjoyed the salty sweet combination!   I'll have to keep this in mind for future consumption!

Pie # 45: Review Pie (Fresh Mango Pie)

Much of my thesis writing of late has required me to dig through old research notes to find details and results from weeks and years past.  Through this I have learned that a retrospective view of your work can be just as valuable as a prospective view as sometimes rediscovering old work can lead to answers for current or future problems!  

This statement also paid off in the pie project this week.  I was reviewing the pies from peach season last summer, and realized that one of them might be delicious with mango instead.  I was right on - the pie was delicious!  In case you missed my friend Marlene's recipe in late August, here it is again (this time as the mango version).

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Fresh Mango Pie

Ingredients:

1 baked pie shell (10 inch)

1 c. sugar

3 T. cornstarch

1/8 t. salt

3 T. light corn syrup

1 c. water

3 T. lemon gelatin (dry)

fresh mango (4 cups, cut in small cubes)

1/2 T. lemon juice

Pie Algorithm:

1. Combine sugar, cornstarch, salt, and syrup in saucepan.  Add water, stir and cook on medium high until mixture thickens (about 5 minutes).  Add gelatin and blend.  Cool.

2. Mix mango with lemon juice and put in cooled, baked pie shell.  Spoon gelatin mixture over mangoes.

3. Chill thoroughly.  Serve with whipped cream.

 

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Last time I made the pie I noted that the lemon flavor over-powered the peaches.  This time however, I thought it was perfect.  The lemon and mango flavors blended smoothly, and the pie was a refreshing end to a delightful meal with my Piecemaker friends!

Pie #44: Second Pie (Mango Pie)

For fear that my nephews might run out of pie this weekend, I decided to make a second for them!  This time Ben was the main eater, and he  proclaimed the pie to be delicious.

I decided to try a Rice Krispies crust from this Rice Krispies website.  The mango pie recipe came from this wiki.

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Mango Pie

Ingredients:

crust:
2.5 c. rice krispies
4.5 T. butter, melted

filling:
4 oz. cream cheese, softened
4 oz. cool whip, softened
1/2 c. sugar
1/2 c. water, tepid
1 mango, cut into chunks
1 packet no flavor gelatin

Pie Algorithm:
1. Mix melted butter with rice krispies; form into pie pan as crust.

2. In separate bowl, puree mango chunks.  With mixer or hand blender, mix together mango, cream cheese, cool whip, and sugar.

3. Dissolve gelatin in tepid water, then blend into filling.  Mixture should be consistent and smooth.

4. Pour into crust.  Chill for at least four hours.

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This pie was delightfully light and fluffy.  My only complaint was that the mango flavor could have been more prominent.  The recipe above produced a pie with only a subtle mango flavor with a light zing.  I would have loved to taste more mango, and will add 1/2 again as much fruit if I make this pie again.

Pie #43: Birthday Pie (Ice Cream Pie)

For Perry and I, this week held more adventure than most weeks.  Perry was surprised to find his friends at his favorite ice cream shop for his 30th birthday, I was granted access to the Supercomputer, and we hosted our nephews (and their parents!) for a few days.  Of course all of this was on top of the typical badminton night, mandolin playing, and thesis writing.  As we enter a season of transition, wrapping up commitments at church, saying goodbye to friends that will leave before us, sorting through (and hopefully donating much of!) our belongings, and then ultimately heading East, we are trying to enjoy life as it is before we move to the unknown.

To help celebrate Perry's birthday, we made an ice cream pie to share with our visitors.  I'm not sure this recipe is necessary; it's very simple.  At any rate...here it is...

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Ice Cream Pie

Ingredients:
1 crust (graham cracker, cookie, rice krispie)

2 complementary flavors of ice cream, softened
sauce (chocolate, caramel, jam)
whipped topping, optional

Pie Algorithm:
1. Fill the bottom half of the crust with one flavor of ice cream, and smooth until flat.

2. Pour thin layer of sauce over the first layer of ice cream.  (Perry's helpful tip: If using jam, the jam may need to be stirred in a separate bowl until it becomes liquid enough to pour.)

3. Fill the rest of the crust with another flavor of ice cream, again smooth until flat.

4. Drizzle extra sauce on top layer of ice cream, if desired.

5. Freeze pie until ice cream has again become hard.  If desired, top with whipped topping before serving.

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Perry chose strawberry and vanilla ice cream with strawberry jam and chocolate sauce.  Wade thought the pie was 'deliciously delicious', and ate 2 large slices.  (Though he says he wishes he could have eaten five!)  Not so bad, I guess! :)

Pie #42: Floppy Pie (Butterscotch Pie)

Last weekend provided several opportunities for which to make pie.  When I asked Perry about making butterscotch pie for a potluck at church on Sunday, I thought he was going to have to wipe the drool from his chin!  I don't care much for butterscotch, so I figured this a potluck was as good a time as any to make a butterscotch pie!  Unfortunately I was in such a hurry to get to the potluck, I forgot to take a picture of my handiwork.  Instead, you'll have to see the results (at left) in the leftover bowl.  Yes, the bowl is missing a spoonful; I have to try at least SOME of each pie! :)

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Butterscotch Pie
West Clinton Mennonite Cookbook
Esther Diener

Ingredients:
2 c. brown sugar
2 eggs
4 T. flour
2 T. butter
1/2 t. salt
2 c. milk
2 t. vanilla
1 pre-baked pie crust
whipped topping

Pie Algorithm:
Combine sugar, eggs, flour, butter and salt; mix well.  Add milk; cook until thickened.  Add vanilla.  Pour into baked crust.  Top with whipped topping, if desired.

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As I was heating the filling, I was waiting for it to get very thick like the vanilla pudding in the banana pie or the peanut butter pie.  After much waiting and much stirring, this filling got thicker, but not quite to the extent that I was hoping.  I was afraid the sugar was going to start crystallizing, so I decided to take it off the heat.  The flavor was fine and the sugar wasn't gritty; it was just the form of the pie that was the problem.  While in the potluck line, I saw someone's slice of pie flop over on itself.  I thought this was quite fitting - Floppy Pie.  Unlike at other potlucks, I didn't hear any delightful remarks from pie testers.  However, there wasn't any pie to take home...so I guess I tricked at least 8 people into trying some!

Pie #41: Lesson Pie (Salty Honey Pie)

During Grandma and Marvin's visit a few weeks back, Grandma suggested that I learn Great-Grandma Orpha's method for pie-crimping.  I found this suggestion to be timely, as Kirsty had recently sent a link with many interesting pie-crimping methods.  Being home for Easter last weekend, I took the opportunity to get a crimping lesson from Grandma.  She was a very patient teacher, but I definitely needed more practice.

Having promised two pies for a dessert reception at church this weekend, I decided to use this as an opportunity to practice my new technique.  I wasn't able to roll the edge as closely as Grandma did, but I'm pretty excited about my progress (see left)!  Experiencing such success, I decided to try one of the methods from the link Kirsty sent (right).

Now that the week's crust is completely documented, it's time to talk filling.  I made the pie for Easter, and it was so good Perry requested it for the reception this weekend!  The recipe came from a pie shop in Brooklyn: Four and Twenty Blackbirds' Salty Honey Pie.  The complex combination of salty and honey flavors complemented each other well.  Additionally, the cornmeal gave the filling a depth that is unmatched in many other pies.  This is definitely something I'll keep in my pie rotation!

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Salty Honey Pie
Four & Twenty Blackbirds

Ingredients:
pre-baked 9-inch pie crust
1/2 c. butter, melted
3/4 c. white sugar
2 T. white cornmeal
1/4 t. salt
3/4 c. honey
3 eggs
1/2 c. cream
2 t. white vinegar
1 t. vanilla paste
1 or 2 T. flake sea salt for finishing

Pie Algorithm:
All of the mixing can be done by hand, or with an electric mixer.

1. Melt butter and combine with the sugar, salt and cornmeal to make a thick paste. Add the honey, vanilla and vinegar and mix together. Fold in the eggs, add the cream and blend.

2. Pour the filling into a pre-baked pie shell and bake at 350F for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly.

3. Once cooled (at least one hour), finish with a sprinkling of flake sea salt. Slice and serve with freshly whipped cream.

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Pie #40: Grasshopper Pie (Mint Chocolate Pie)

Perry, a helpful guy

stepped in to make a pie.

A marshmallow in,

he asked with a grin,

"What a Chubby Bunny am I?"

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Grasshopper Pie

Ingredients:
1 chocolate pie crust
1/4 c. milk
24 large marshmallows
12 drops green food coloring (or more!)
1/2 t. peppermint extract
1/2 pt. whipping cream

handful of Oreos, crushed
1/3 c. whipping cream
1 small spoonful of powdered sugar

Pie Algorithm:
1. In small saucepan combine marshmallows and milk over medium heat until marshmallows are melted.  Add food coloring and peppermint.  Let cool.

2. Whip 1/2 pt. cream until stiff peaks form.  Fold into minty marshmallow milk.  Put into pie shell and let cool in fridge at least 1 hour.

3. Whip 1/3 c. cream with powdered sugar until stiff peaks form.  Top pie with Oreos and whipped cream as desired.

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Pie #39: 88 County Pie (Brown Sugar Cream Pie)

The recipe for this week's pie belonged to Perry's great-grandma Katie King.  The story goes that Perry's grandpa Lawrence and his brothers used to tell their mom "That's the best pie in 88 counties!"  With a review like that, I knew I HAD to try it!

This pie seems especially appropriate because I have recently committed to a job in West Virginia for the fall.  The decision to move away is bittersweet; I'm very happy about my new position, but am equally as sad to leave Ohio and our friends and family.

Speaking of family, we had 4 guests from NW Ohio this week.  Marvin, Grandma, Gavin, and Al all had reason to come to Columbus, and made some time to visit us!  Of course I provided each a slice of pie; it was a hit all around!  (Sadly the picture of Grandma and Marvin didn't turn out...but I think Gavin's smile and empty plate is telling.)

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88 County Pie
Judy (King) Selzer in memory of Willard and Katie King
West Clinton Mennonite Church cookbook

Ingredients:
2/3 c. white sugar
2/3 c. brown sugar
1/2 c. flour
1/4 t. salt
1 c. light cream
1/2 t. vanilla
9-inch unbaked pastry shell
nutmeg

Pie Algorithm:
1. Combine sugars, flour and salt.  Add cream and vanilla.  Pour into pie shell.  Sprinkle a little nutmeg on top.

2. Bake at 425F for 10 minutes, then reduce to 325F for 40 minutes. 

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As mentioned several weeks ago, I love sugar cream pie.  Because of the brown sugar, the flavor of this week's pie is slightly different from the sugar cream pies I have eaten in the past.  I must say, Lawrence and his brothers were right - this IS one of the best pies I've ever eaten!  I'll have to share it with our new friends in WV!

Pie #38: Pi Day Pie (Oatmeal Pie)

 

Happy Pi Day!  Last year my friends Katie and Tian and I made 80+ mini pies to share with our Stats friends on 3/14 at 1:59pm.  It was great to see everyone's excited faces when they walked into the conference room to find eight different kinds of pie in hand-held form!

 

One of the recipes we made was Oatmeal Pie.  This pie is a lot like pecan pie, but substitutes the oatmeal for the nuts.

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Oatmeal Pie

Ingredients:
8-inch unbaked pie crust
2 eggs
2/3 c. melted butter
2/3 c. corn syrup
1 T. brown sugar
2/3 c. oatmeal
1 t. vanilla
3 shakes cinnamon
2 shakes nutmeg


Pie Algorithm:
1. Mix everything (but the crust) together.  Pour filling into crust.

2. Bake at 350F for 45 min, or until mostly set.  (The pie should be slightly jiggly; it will set up as it cools.)

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Pie #37: Craft Pie (Apple Praline Pie)

I am not crafty.  I've tried my hand at crafts many times, but always end the session feeling frustrated at my own project, jealous of the other people creating cool projects near me, and disappointed in my lack of crafting talent.  No matter how many times I've tried, I'm never satisfied.  It's gotten to a point that I just generally don't participate in crafting activities.  (If I can't do something well, then I don't want to do it at all!)

Today I went to Crafting Day at my friend Miranda's house.  Per usual, everyone else was making very beautiful and creative projects.  This time, I was also doing something I loved!  I received a 'Craft-Pass', and was invited to bring my pie supplies.

The recipe for the week came from Simply in Season, one of my favorite cookbooks.  Everyone at Crafting Day was very complimentary of the pie, but it isn't my favorite.  The praline flavor was good, I just don't really like apple pie.

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Apple Praline Pie
Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert

Ingredients:
9-inch unbaked pastry shell
3 cups apples (peeled and sliced)
1/3 cup sugar
2 T. flour
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/2 cup brown sugar
1/4 cup milk
3 T. honey
2 T. butter
1/2 cup walnuts or pecans

Pie Algorithm:
1. Combine apples, sugar, flour, cinnamon, and nutmeg in a large bowl, tossing to coat apples.

2. Place apples in pastry shell and bake in preheated oven at 400F for 15 minutes.

3. Combine brown sugar, milk, honey, and butter in saucepan and bring to a boil.  Boil 1 minute.  Remove from heat.

4. Add nuts to praline topping.  Remove pie from oven and pour honey-nut mixture over top.  Continue baking at 350F for 30 minutes.


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Pie #36: Delight Pie (Cream Cheese Pie)

Recently Perry and I did a survey of the pies we have consumed over the past 9 months.  We ranked each pie using a likert scale with values:

• 3 = "I would request this pie to be made."
• 2 = "I would eat this pie if it was around."
• 1 = "I would not eat this pie again."

It was interesting to see the similarities and differences in the ratings Perry and I gave to the pies.  Out of the 34 pies in the survey, only three received top honors from both Perry and I: Pie #4: Blueberry Lattice Pie, Pie #13: Salty Caramel Apple Pie, and Pie #30: Peanut Butter Pie.

Only two pies received reviews that were on the opposite ends of the spectrum (a '3' from one of us and a '1' from the other).  Perry loved Pie # 3: Butter Brickle Banana Cream Pie while I loved Pie #25: Grapefruit Pie.

One pie received a '1' from both of us: Pie #20: Chai-Pear Pie. (It looks like time has skewed our memory; looking back we both seemed to like the pie at the time!)

To me, the most interesting part of this little survey was how the likert scale was interpreted.  Overall Perry had 26 pies that he rated as a '2', while I only had 13 pies rated with a number '2'.  (We both had the same number of '1' ratings.)  Generally speaking I would say that Perry loves pie more than I do, however when rating the pies he gave fewer top marks.  I'm not sure what all of this means, but I definitely find it interesting!

This week's pie would receive a '3' from me.  My friend Kathy brought this delicious pie to the Piecemaker fundraiser a few weeks back, and I had to have the recipe for my project!  The pie reminds me of the Cherry Delight dessert Wandi would often make when I was kid.  I really like the raspberry substitute for cherry, and think that making a fresh fruit compote during the summer months would be simply wonderful.

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Cream Cheese Pie
Kathy Bauman
(serves 8)

Ingredients:
Crust:
1 1/2 c. graham cracker crumbs
1/3 c. butter or margarine
2 T. powdered sugar

Filling:
8 oz cream cheese
1 c. powdered sugar
8 oz cool whip

1 can fruit pie filling (Cherry or blueberry was suggested, but I love raspberry!)

Pie Algorithm:
1. Crust: Mix together and press into a 9-inch pie pan.

2. Filling: Whip cream cheese, add powdered sugar and mix together, then add cool whip.

3. Put cream filling into cracker crust and top with pie filling.  Let cool in refrigerator for at least 4 hours.

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Pie #35: Mischief Pie (Shoo-Fly Pie)

Sorry for the short blogging hiatus - thesis writing and job securing has consumed my life.  Of course I couldn't ignore the project completely; last week's pie was made, licked, and liked.  More on that to follow...

Until last week, I had never eaten a piece of Shoo-Fy Pie.  I was turned off by the idea of the molasses.  But, I figured that if I was going to be true to my Pennsylvania Dutch heritage, I should set aside a week for this pie in my project.  That week finally came.  We went home for another reason, but since my father-in-law Marvin loves this pie, I knew that this was my chance!

I was pleasantly surprised by the taste of the pie (especially after I nearly gagged spooning the molasses out of the jar!)  The flavor wasn't overwhelming, and I enjoyed seeing the cake part sitting on top of the gooey part!

It ended up that my nephews spent the evening with us at Marv and Kathy's, so like me, they also got their first taste of this pie.  Actually, the smallest nephew got his first and second tastes of this pie.  After everyone ate their piece, we went back to playing games only to find 'Little Guy' wandering out of the kitchen with a cumb-filled tongue sticking out of his mouth.  Yep folks, the pie was so good that he decided he just wanted another taste and licked the top of the pie. :)  I guess the joke's on him because it isn't the crumbs on top that make the pie taste so delicious!

Unfortunately, the pie mischief didn't end there.  After a mishap with Kathy's camera, I realized I wasn't going to have a picture of the completed pie for the blog.  So, I took the pie to my parents' house to snap a picture with the intent of returning the half of the pie that remained.  I awoke the next morning to find that pie thieves run rampant in NW Ohio!  This time an entire piece was taken instead of just a lick!  Upon confronting the thief I made sure to point out that he had probably eaten a 'licked' slice. :)

The rest of the pie was delivered safely back to the Pettisville/Tedrow area for Marvin to enjoy.

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Shoo-Fly Pie
Kathy Leatherman

Ingredients:
1 9-inch pie crust
3/4 c. brown sugar
1 c. flour
1 T. margarine
1 egg
2 T. molasses + enough Karo to make 1 cup (total) of sticky sweetener
1 c. hot water (not boiling, but hotter than tap)
1 t. soda

Pie Algorithm:
1. Mix brown sugar, flour, and margarine into crumbs.  (Kathy suggests using your fingers.)  Reserve 1/2 cup.

2. Beat the egg, molasses/Karo and 3/4 cup of hot water, then mix with the crumbs from step one.

3. Mix 1/4 cup hot water and 1 t. soda.  Add to the rest of the filling, then pour the filling in the unbaked crust.  Top with the 1/2 cup of reserved crumbs.

4. Bake at 350F for 30-45 minutes.  Pie is ready to be removed when the center has risen and is rounded above the rest of the pie.


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Pie #34: Heart Pie (Pear-Raspberry Heart Pie)

 

Like last week's pie, this week's pie is also a twist on my childhood holiday experience.  Every year for Valentine's Day Wandi made us heart-shaped pizza, complete with heart-shaped ham pieces.  (She also reminded me this week that we always had heart-shaped finger jello and cookies too...but those items had escaped my memory.)  I decided to alter this tradition a bit to fit with my pie theme, and found another interesting recipe from Martha Stewart's New Pies and Tarts.  My adaptation to the recipe is found below, but you can find her recipe here.

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Pear-Raspberry Heart Pie

Ingredients:
2 pie crusts (9-inch)

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

3-4 ripe Bartlett pears, peeled, core removed, and cut into thin slices
6-9 ounces raspberries
fresh lemon juice (1/2 a lemon's worth)
1 ounce (2 tablespoons) unsalted butter, cut into small pieces

water for brushing
Sanding sugar, for sprinkling

Pie Algorithm:
1. Place first crust in a pie dish, allowing a bit of extra crust to hang over the edges of the dish.  Cut out hearts from the other crust.  (My hearts were close to 3 inches.)

2. Whisk together sugar, cornstarch, salt, and cinnamon in a large bowl. Add pears, raspberries, and lemon juice, and toss to coat. Spoon mixture into pie shell, piling high in the center. Dot with butter.

3. Lightly brush edges of crust with water. Arrange hearts in two layers around the edge of the pie, pressing dough together gently. Add more water as needed to help the hearts stick to each other and to the edge of the crust.  When finished, lightly brush the top of the crust with water and then dust with sanding sugar.

4. Bake at 400F for 20-25 minutes, or until the crust turns light gold.  Then reduce oven temperature to 375F. Bake, rotating halfway through, until crust is golden brown and juices are bubbling, about 85 minutes. Let cool before serving.

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The pie is beautiful, and smells delightful!  I can hardly wait until it cools!

Pie #33: Groundhog Pie (Peanut Butter Chocolate Pie)

I love Groundhog's Day.  I can't explain it; I simply love finding out what weather the furry little creature will predict for the upcoming weeks!

As a child, Wandi always made groundhog cookies for our family.  The recipe for these cookies is on the back of the bag of Reese's peanut butter chips.  They are chocolate (like dirt) and have little peanut butter chunks (like groundhogs).  Since moving away, I have been making my own groundhog cookies and have shared them with my friends at school.  Unfortunately this year I was stuck in a Canadian airport and wasn't able to keep up with my tradition.  So, I decided to dedicate a pie to the little creature instead!

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Peanut Butter Chocolate Pie
Adapted from http://www.blissfullydelicious.com/2011/10/frozen-chocolate-peanut-butter-pie/, which was adapted from Martha Stewart's New Pies and Tarts

Ingredients:
1 chocolate cookie pie crust

filling:
6 oz. cream cheese (room temperature)
3/4 c. powdered sugar
1 t. salt
1 1/4 c. creamy peanut butter
1 t. vanilla
2 c. heavy cream

garnish:
1 oz. semi-sweet chocolate
2 T. creamy peanut butter

Pie Algorithm:
1. Filling: Beat cream cheese, powdered sugar, and salt until fluffy.  Beat in peanut butter and vanilla.  In separate bowl beat cream until soft peaks form.  Whisk 1/3 of whipped cream into peanut butter mixture, then fold in remaining whipped cream.  Spoon filling into crust.  Freeze uncovered for 4 hours or up to one day covered in plastic wrap.

2. Topping: Melt chocolate, then drizzle over pie with a spoon.  Next melt peanut butter and then drizzle it over the chocolate.  Let pie stand for 10 minutes before slicing.

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This week's pie was part of a double holiday celebration.  While it was made to remember Groundhog Day, it was actually shared with school friends in celebration of Chinese New Year.  The pie turned out well; it was the perfect amount of peanut butter and sweet, but was quite rich.  Overall, I think people really enjoyed it.  Being frozen, I think it would be a great summer treat.

In other news, I have a special note to my faithful readers: please be careful when searching for Groundhog Pie on the internet.  You may actually find what you have asked for!

Pie #32: Easy as Pie (Old-Fashion Cream Pie)

This week was full of travel and therefore I needed a recipe that was simple and not very time consuming.  (For this reason, the posting will also be brief!)  While making the pie I realized that this simplicity is part of the reason I love to make pies.  Without much effort you can easily have a delicious and sweet treat.

This pie takes me back to my childhood - it was easily my favorite.  I always looked for it at church potlucks, extended family gatherings, and funerals.  (That might sound a bit morbid...but strangely enough some foods simply remind me of NW Ohio Mennonite funerals!)  The pie is very sweet, very rich, and very delicious!

Below is a recipe that my friend Colin suggested when we met up at Christmas.  Unlike the version Kirsty and I tried to make earlier in the year, this pie turned out very well!  I was quite pleased.

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Old-Fashion Cream Pie
West Clinton MOPS Cookbook
Clara Frey

Stirs up in a few minutes.  This pie needs watching the last half of baking.  If it looks like it will run over, take out of oven a few seconds and rest, then return to oven to finish.

Ingredients:
1 c. sugar
4 T. flour
2 c. whipping cream, not whipped (found in a carton in dairy section)
1 tsp. vanilla
1 (9 inch) pie crust, unbaked

Pie Algorithm:
1. Preheat oven to 400F.  Mix together sugar and flour.  Add the cream and vanilla; stir together.  Pour into pie shell.

2. Bake for 15 minutes; turn oven down to 350F and bake another 35 to 40 minutes or until set.  Set means jiggly but not runny!

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Pie #31: Sophisticated Palate Pie (Pear Pie)

This weekend Perry and I participated in the Piecemaker's Annual Knotting Party.  (For a description of the Piecemakers, visit Pie #7.)  The knotting party is held to involve the congregants in the comforter-making process, and to raise funds for the Piecemaker's cause.  Last year the Piecemakers set (and accomplished!) a year-long goal to finish 100 comforters with the help of all the extra knotters!  This year we decided we wanted to increase our productivity, so we set a goal of 101!  During the scheduled sessions this weekend the gathered body was able to knot around 35 comforters, which puts our yearly tally just over 60!  We're well on our way to meeting our goal!

Typically the fundriaser part of the meal has involved homemade soup and cookies.  This year (much to my delight!) we decided to trade some of the cookies for homemade pies.  Everything was delicious!  Of course I contributed the pie of the week, which happened to be Perry's favorite (EVER).  I used Kathy's recipe with the hopes of Perry being delighted.

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Pear Pie
Betty Crocker's Cookbook (circa 1969)

ingredients:
Pastry for 2-crust pie

1/2 cup sugar
1/3 cup flour
1/2 teaspoon ground mace (optional)
*4 cups sliced, peeled fresh pears, slightly underripe (about 7 medium)
1 tablespoon lemon juice
2 tablespoons butter or margarine


Pie Algorithm:

1. Heat the oven to 425 degrees F.

2. Stir together the sugar, flour and mace, if desired. Mix with the pears. Turn into a pastry-lined pie pan. Sprinkle with lemon juice and dot with butter.

3. Cover with the top crust which has slits cut in it; seal and flute. Cover the edge with a 2- to 3-inch strip of aluminum foil to prevent excessive browning, removing the foil the last 15 minutes of baking.

4. Bake 40-50 minutes or until crust is brown and the juice begins to bubble through the slits in the crust.

*I actually used closer to 5-6 cups of pears, and could probably used another cup.

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Everyone said that they really liked the pie.  Some people had not tasted pear pie before, but were pleasantly surprised.  Others simply liked the fact that the pie wasn't overly sweet.  As I'm sure you could have guessed though, the real test was going to rest with Perry's review!  After getting some grief about earlier pies "not being quite like Mom's," he was careful with his answer this time.  It turns out that his sense of taste is more refined than I thought; his response was that his "sophisticated palate detected something slightly different between this pie and his mother's pies."  He figured out what the difference was - his mom always uses Bartlett Pears, and I used Red D'Anjou Pears!  Even with this difference he really liked the pie.  It was another successful pie week!

Pie #30: Just Like Mom's Pie (Peanut Butter Pie)

After a short delay, I bring you Just Like Mom's Pie!  With the help and watchful eye of my MIL, I have finally succeeded with this recipe!  Every time I try this recipe on my own, I have failed miserably and am left with nasty, lumpy pudding!  Not any more though...I have the secrets to success in hand, and have Kathy to thank for a delicious pie!

I have loved this pie for years.  Kathy, knowing this, quite typically makes one when she knows we're coming home!  This weekend we celebrated Christmas with Perry's family - complete with parents, siblings, nephews and grandpa!

Each year we celebrate Christmas with a delicious meal on Marv and Kathy's beautiful sets of dishes.  I always try to locate myself at a setting of American Sweetheart - Monax.  These dishes are white, but when held up to the light, a light blue pattern shines through.

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Peanut Butter Pie

Ingredients:
1 blind-baked pie crust (9-in)

peanut butter mix:
1/2 c. powdered sugar
1/4 c. peanut butter (smooth)

pudding:
2 c. milk
2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
2 T. margarine
1 t. vanilla
2 eggs

topping: (doubled on 25 Jan 2013...this pie needed more whipped topping!)
1 c. whipping cream
4 T. sugar
1/2 t. vanilla


Pie Algorithm:
Peanut Butter Mix:
1. With a fork, mix together the peanut butter and powdered sugar until mix turns into small crumbly pieces.  Put most of the mixture in the bottom of the pre-baked shell, saving just a bit for the top of the pie.

Filling:
1. Mix 1/3 c. sugar, the cornstarch, and salt in a small bowl.  Set aside.  Beat eggs, set aside.  Prepare margarine and vanilla to use later.

2. Put milk and the other 1/3 c. sugar in a saucepan.  Heat until nearly boiling, whisking occasionally.  Just before boiling, scoop out approximately 1/4 c. of the warm milk mixture and stir into beaten eggs.  Beat egg mixture together with the sugar/cornstarch/salt mixture - mix until there are NO lumps!

3. As soon as the milk boils, whisk egg mixture into milk.  Whisk like crazy until the pudding heats enough to bubble.  Take away from heat immediately and whisk in margarine and vanilla until margarine melts completely.  Pour hot pudding into shell.  Let pie sit until pudding completely cool.

Topping:
1. Whip cream, sugar, and vanilla until nearly stiff peaks form.  Spread on top of chilled pie.  Sprinkle the remaining peanut butter crumbs on whipped topping.

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It was great to spend the weekend with the Leatherman clan.  Everyone loved the pie (it happens to be several family members' favorite)!  I am excited to try making this on my own soon!

Pie #29: Citrus Redemption Pie (Orange Chiffon Pie)

Several months ago my friend Sav suggested that I should try some sort of orange pie.  Now that citrus is in season, I decided it was time to use her suggestion!  I grabbed this Orange Chiffon Pie recipe from the taste of home's website.

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Orange Chiffon Pie

Ingredients:
1 graham cracker crust (8 inches)

1 package (3 oz.) orange gelatin
1 T. sugar
3/4 c. boiling water
1/2 c. orange juice (approximately 2 oranges-worth)
1 t. grated orange peel
8 oz. whipped topping, thawed

Pie Algorithm:
1. In large bowl dissolve gelatin powder and sugar in water.  Add orange juice and peel.  Refrigerate for 1 hour or until thickened but not set.

2. Beat on high speed for 3 minutes or until foamy and thickened.  Fold in whipped topping until completely combined.  Pour into crust.  Cover and refrigerate for 4 hours or until set.

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The pie is a complete turnaround from last week's pie; it was quite delightful!  The flavor reminded me of Orange Creamsicle, and the texture was like eating a light, fluffy cloud!  I look forward to eating more tomorrow!  I don't think there are supposed to be such large jello clumps - I think I let the mixture sit longer than it should have before I beat it.  Still, what we have here is a very tasty pie!

Pie #28: Left-Over Pie (Shaker Lemon Pie)

New Year's Day brought the extended Lantz family Christmas celebration.  Each year this is a gathering of a family that enjoys eating, laughing, and playing together.  I have a distinct childhood memory of this gathering.  All the adults were sitting around the dining room table talking after dinner.  I remember thinking that the adults were VERY funny, and I could hardly wait until I was old enough to be funny too!  The jokes this year did not disappoint, though many of them were directed at my poor pie.

This was the first time I have ever taken a pie to a dinner with a slice missing.  After tasting a bit of the filling to make sure it was finished baking, I realized that the pie may not be fit to serve my family.  Thus before we ate everyone was warned that the pie wasn't as delicious as it appeared!  This warning alone was enough to start the pie jokes; some of them included suggestions of names for the week's pie: A Pie of Resolution, Diet Pie, Pucker Pie, etc.  Though my family offered many great suggestions, my cousin Cody was the ultimate winner.

Cody came back to the table with his second plate of food, which included one fat slice of Lemon Pie.  He scooped up a large forkful, and declared, "Cheers!"  We all laughed, but that was Cody's last bite of this bitter pie.  Though he's a life-long member of the 'Clean-Plater Club', the pie prevented him from obtaining his award this year.

I selected this pie based on the beautiful picture of it in John Phillip Carroll's Pie, Pie, Pie: Easy Homemade Favorites. The picture called to me - I simply could not resist making it!  The initial flavor was delightfully tart - like fresh lemonade, but the after-taste was very bitter.  I'm not really sure what happened.  Perhaps it was the mini-lemons I used instead of the normal lemons; mini-lemons that yielded a higher skin to fruit ratio.  Perhaps the lemons were not sliced thinly enough; therefore they didn't have a chance to break down as they should have.  Perhaps the sugar and lemon mixture was not allowed to sit long enough.  Whatever the case, the pie's after-taste was terrible!

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Shaker Lemon Pie

Ingredients:
9-inch double pie crust

3 lemons
2 cups sugar
4 eggs, beaten

Pie Algorithm:
1. Wash lemons well, and then dry completely.  Cut off and discard ends of lemons.  Grate the lemons until you have 1-2 Tablespoons of zest.  Put the zest in a large bowl.

2. Slice 2.5 of the lemons as thinly as you can (at best you should be able to read through a slice), poking out the seeds as they appear.  Put the slices in the bowl with the zest.  Juice the remaining lemon half.  Add this juice along with the sugar to the bowl.  Toss to combine and coat lemon slices evenly.  Cover and let stand at room temperature for 3-5 hours.

3. Add eggs to lemon mixture and stir until evenly mixed.  Pour into bottom crust and then cover with top crust.  Brush top crust with milk and dust with sugar if desired.

4. Bake for 15 minutes at 450F, then for 30-40 minutes more at 375F.  Pie is ready when crust is lightly browned and a knife inserted comes out clean, or with just a translucent film of filling on it.  Cool to room temperature before serving.  Refrigerate any leftover pie.

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Part of me thinks I should never try this pie again, but another part of me wants to perfect it.  Needless to say I was delighted when I ran across another recipe for this pie today.  It only called for 2 lemons and you were to blanch them, not grate their peel, and you were to allow them to macerate for a minimum of 9 hours (stirring after the first hour).  Maybe there will be another Shaker Lemon Pie on my table in 2013!