pieforthepeople-blog

[pieforthepeople-blog]

Today I listened to Eddie Rabbit's "Driving My Life Away" and then ate this M&M laden pie. 😊 | Hello Dolly Pie, Sugarfire Pie, Olivette, MO #pieforthepeople #honeypiecafe #sugarfirepie (at Kentucky Dam)

[pieforthepeople-blog]

It's been a while since I have been out wandering in search of pie. My Jeep is ready to shed its coat of salt so I'm heading South. I don't think the temperatures will be as high as I'd hoped but it's good just to be on an open road daydreaming up new ideas. The best ones always come with the hum of a highway. | Apple Hand Pie, Jubelt's Cafe, Litchfield, IL #pieforthepeople #honeypiecafe (at Sugar Creek Park)

[pieforthepeople-blog]

On top of my favorite roof in my favorite of the big cities. Too cold to actually eat the pie up here though. Apple Cherry Oat Crumb from Hoosier Mama, Chicago, IL. #pieforthepeople (at Sweet Home Chicago)

[pieforthepeople-blog]

Winter Candy Dreams

Even though I’ve lived in the Midwest the majority of my life, I struggle through the winters.  I have never gotten used to them or been able to embrace them.  I've even tried to fake being happy about winter this year - hoping my heart would follow my mind. I went ice skating! I went sledding!  But no.  I just do not like the cold.  Being cooped up inside for months makes your mind go a little squirrely.  I often find myself dreaming up new pies to make just to distract myself from feeling crazy.  This pie came to me as I was hiding out on the couch under a huge pile of blankets in the hopes that February would just end already. So I suppose something good did come from this very long, very cold winter. There's a lot of chocolate to this pie, so make sure you use the kind of chocolate you like best.  If you like good ol' Hershey's or a brand that's a little fancier - do it.  That's the flavor that will come through. 

CANDY BAR PIE

One chocolate cookie crust

 1c dark chocolate

1c pecan pieces, lightly toasted

2 cans sweetened condensed milk

1 1/2c crisped rice cereal

1c sweetened coconut flakes

1 1/2c milk chocolate

1/2c heavy cream

1T vanilla

1t sea salt

  1.    Preheat oven to 350

2.    Sprinkle dark chocolate and the pecan pieces over the bottom of the pie crust

3.    Pour one can of the sweetened condensed milk over the top of the chocolate and pecans.

4.    Sprinkle crisped rice cereal evenly over the sweetened condensed milk

5.    Sprinkle coconut over the top or cereal.

6.    Pour the second can of sweetened condensed milk over the coconut.

7.    Put pie in the oven and bake for 20 minutes or until the pie is bubbly.

8.    Remove from oven and allow to cool for 30 minutes.

9.    In a small saucepan heat the heavy cream and vanilla to a simmer.  Remove from heat and stir in the milk chocolate. Allow to cool down for 10 minutes.

10. Pour milk chocolate evenly over the top of the pie.  Sprinkle with the sea salt.

11. Allow pie to cool before serving (although it’s really good when it’s still a bit warm!)

photo and recipe copyright v. lucks 2014 

[pieforthepeople-blog]

On The Key Lime Pie Trail

The key lime pie was born of necessity.  Key lime pies are always made with sweetened condensed milk.  If it is not made with condensed milk then it is not key lime pie.  Invented by Gail Borden in 1856 as a humanitarian effort to eliminate hunger, condensed milk was a god send to those living in the Keys where refrigeration didn’t exist until the 1930s when the Overseas Highway was built and trucks could travel the 127.5 miles down through the little islands delivering food.  It is believed that key lime pie was first made by sponge divers with native key limes, eggs and sweetened condensed milk all non-perishable items they kept on their boats while they were out to sea for days.  A perfect mixture since key lime pie does not technically require baking. 

Today the recipe is still true to its roots and only calls for three ingredients - condensed milk, limes and eggs.  You top it with either whipped cream or meringue - both equally good in my eyes but die hard key lime pie fans will swear by the meringue.  Some people put coconut in their pies or mangoes or dip the slices in chocolate.  But again the die hards will chime in to say, "Why muck it up?"   If you drive the Overseas Highway through the Keys (and you should at least once in your life) you will find a myriad of variations as well as the unadulterated classic versions that the baker will swear is the "best of the Keys".  Key Lime Pie is everywhere.  It's a beautiful thing a road dotted with pie.   

KEY LIME PIE

1 - prepared graham cracker crust for 9" pie

1 - can sweetened condensed milk

2 egg yolks, room temperature

1/4c fresh lime juice (If you can find Key Limes do it!  but likely you'll just have to use the Persian limes that are in the market.  Swear to me you will not use any lime juice from a bottle. You can tell and it's not good.)

Preheat oven to 325 degrees.  In a standing mixer, or with a hand mixer beat the egg yolks and condensed milk together on high speed for 4 minutes.  Add lime juice.  Beat another 3 minutes on high.  Pour in the prepared crust.  Bake for 11 minutes.  Allow to cool.  Top with whipped cream or use the eggs whites and make a meringue to top the pie with.  Keep refrigerated and this pie will last for 5 days.

(Photo of pie from Pepe's Cafe, Key West, FL.  Photo and recipe copyright Valeri Lucks, 2014 all rights reserved)

[pieforthepeople-blog]

"I love making pie, because whatever that thing is you've got stirring in the saucepan, a pie is a beautiful self-contained object that no one really needs, but that everyone, when presented with one, is delighted to have."   

- Karen Karbo from Julia Child Rules

[pieforthepeople-blog]

Winter Blues'Berry Pie

I know blueberries aren't exactly in season.  But it's snowing and cold today.  I have shoveled my corner lot and it looks like I will have to shovel at least once more if not twice more.  So this afternoon while I wait for the snow to pile up again I am thinking of blueberry pie because it's summery.  So hopefully you saved some of summer's bounty in your freezer.  If not, snow-shoe over to the store and pick up some organic ones from the frozen fruit aisle.  Your cold winter bones will thank you when you warm up the house with the oven and the smell of blueberries baking.

WINTER BLUESBERRY PIE

Double crust pie dough recipe of your choosing to fit a 9" pan. 

8c frozen blueberries

1c sugar

1/4c cornstarch

1t salt

1/2t cinnamon

2T butter, cut into 1/2" pieces

Preheat your oven to 375 degrees.  Roll out half of your pie dough into a circle (2" bigger than your pie pan).  Gently center the dough in the pie pan.  Place in the fridge while you mix the filling.

In a large bowl mix the blueberries, sugar, cornstarch, salt and cinnamon.  Toss to evenly coat the berries as best you can.

Pour the berry mixture into the pie pan. Dot the top of the pie evenly with the butter pieces.

Roll out the second half of your pie dough and place over the top of the pie.  Trim the edges of the top and bottom dough so they are all evenly about 2" from the pan edge.  Roll the edges together towards the center of the pie to seal.  Cut 8 1" slits in the top of the crust for steam vents. 

Put pie pan on a cookie sheet or pizza slab and then bake for 35 minutes.  Reduce oven to 350 and then bake for another 30 minutes or until pie filling is bubbling out of the slits in the top of the pie.  Allow to cool for 4-6 hours so filling can completely set. 

Makes 1 - 9" pie.  Pie will keep at room temperature for 4 days.  Will keep for a week in the fridge.  Yum.

photo and recipe copyright valeri lucks 2013

[pieforthepeople-blog]

We must have pie. Stress cannot exist in the presence of pie.

David Mamet

[pieforthepeople-blog]

Pie can be powerful stuff.  It can make people fall in love with you just a little bit.  So use it for good and not evil (well maybe a little evil) but most importantly make sure you use it on the right person.

  APPLE PIE

One recipe for double crust pie dough

9 large granny smith apples, peeled and sliced

juice of one lemon

1c sugar

1/4c flour

1t salt

2t cinnamon

3T butter

Prepare pie dough.  Roll out bottom crust and put in a 9" pie pan.  Mix apples, lemon juice, sugar, flour, salt, and cinnamon in a large bowl.  Pour filling into pie pan.  Cut butter into small pieces and scatter evenly over the top of the apple filling.  Roll out the top crust and place over the filling, crimp the edges.   Bake for 25 minutes at 400 degrees then lower the oven to 375 and bake until pie is bubbling - about 30 minutes.  Dust the top with sugar.  Allow pie to cool for at least 4 hours before serving. 

photo and recipe copyright valeri lucks 2012 all rights reserved

[pieforthepeople-blog]

Almond Chocolate Banana Dream