Tag Archives: apple

Misty Water-Colored Memories of the Baked Goods That Were…

The National Pie Championships were this weekend! (Aww…hard to believe it’s been two years!)

I don’t see anything yet on who won what, but apparently parking was scarce: http://blogs.theledger.com/default.asp?item=2368900.

And…Dionna Hurt, who I am pretty sure gave a crust-making demo at the 2007 contest, was back again to defend her 2008 title: http://www.myfoxorlando.com/dpp/mornings/042309pie_championships.

And…apparently Dawn from Orlando won the apple category in the professional division: http://www.chef2chef.net/culinary-student-blogs/2009/04/27/finals-pie-and-possibly-no-summer-session/.

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Donut Pies? Or Pie Donuts?

I’ve already tweeted (still hate that word, Twitterverse) about this, but think it’s totally worth another mention here: CakeSpy’s Donut Pies. Yes, you heard it right. No need to rub your eyes.

I can only imagine what something like this must be like! And they look SO MUCH like plain old donuts. Think of the surprise if *that* was what you were expecting!

If only I had a real job! I would totally make these suckers and bring them in for my coworkers…What a lovely breakfast. And then we would all be in happy little food comas for the rest of the day.

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Neal Boulton Likes Apple Pie…& So Should You.

I have been forbidden to apologize for anything at the Pie Day celebration. Every time I say, “I’m sorry,” in fact, I have to buy my friend a book. That’s the deal.

So…since I am *maybe* a little neurotic and feel the need to compulsively explain the imperfections of my baked goods, I figure I’ll get it out of my system here and do all of it ahead of time.

The first pies? Apple. And, boy, were there a lot of them. My aunt’s recipe calls for three to four apples per pie…but that would have meant upwards of 15 apples…and I was already spending a lot of money on this venture, etc., etc., so I decided to see if I could get away with a few less. Not *totally* skimping, but, you know, perhaps not going completely overboard either. Besides, my apple pies are always HUGE and they leak and it’s a giant mess. Maybe fewer apples would take care of it?

The recipe also calls for 2 cups of sugar…which always seems like a TON, but the pies are never overly sweet. (Although my aunt eats them with cheese to cut down on the sweetness…) However, with fewer apples, 1 cup of sugar pretty much drowned the first layer…and I was afraid another whole cup would yield a sickeningly sweet pie without enough super-tart Granny Smiths to counter it…so I ended up cutting back. A smart move? Who knows. I can’t actually try any of them yet. But I’ll certainly keep you posted.

I also let the crust get too brown on some of them. (They’re supposed to bake at 425 for an hour to an hour and a half…and at an hour, they were probably okay…although light. And so I maybe did one 10-minute interval too long thereafter…) And one of my Ls is leaning precariously in the L-shaped hole in the crust. It’s not as cute as it could be.

I’m also not really sure how to store these suckers. I’m afraid they’re going to be horribly stale by Friday. I have wrapped them up the best I can…but by the end of the day, I will likely have run out of space to store all these damn pies. I live in a studio. Quelle disastre!

And…perhaps the most shocking development of all…a certain Neal Boulton found me on Twitter and commented about food blogging and we got to chatting and now he’s slated to make an appearance at Pie Day. I even offered to make him his favorite pie (apple — like many a good American)…but then he sort of waffled about coming and I’m not sure how badly I want to bake an *additional* pie for someone who may or may not be there. So, Mr. Boulton — it’s your move.

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Pie Day plans are in motion…

I will surely be able to come up with something far more eloquent as the pie-making begins next week (I think two pies day for three days…?), but a rough sketch:

On Friday, January 23 at Greenwich Village Bistro (around 7), I will have pies to celebrate National Pie Day: peanut butter, sweet potato, apple, chocolate cream and chocolate chip bourbon pecan.

Peanut butter seems to be a broad favorite. Plus, the Bistro has come up with beer pairings…and the Kelso Nut Brown Ale is supposed to be a good fit for this one. (I understand there is some apprehension about pie and beer…but, to those who are fearful, I implore you to check out Charlie Papazian’s blog.)

Obama’s favorite pie is allegedly sweet potato…but then that story surfaced that he *also* likes a peach cobbler at a Chicago diner and so now I feel like I can’t properly pay homage to the inauguration if I don’t make that as well.

What’s more, I’ve sold my first pies…so I will be making not one but FOUR apple pies next week…so I have to buy something on the order of 12 Granny Smith apples. (That might be skimping it…but I have to use throwaway tins or I’ll never get my Pyrex back…and too many apples means the pies will bleed and the crust already has a tendency to get funny in the tin — just ask an ungrateful Hooman.)

I really like one of the chocolate cream pies from Epicurious.com. You make your own pudding. It’s…wow. (Though I’m not entirely sure about the raspberry lambic they’re pairing with it.)

And…a good friend of mine is helping me out PR-wise and *she* really liked the sound of the American Pie Council’s January pie — the bourbon pecan — and so that partially explains why it is on the menu as well.

Just about a week to go!

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