More Good Pie!

That’s a motto to live by, isn’t it?  And we had GOOD PIE on PI DAY last week!

Several of us spent a whole evening at John and Bianca’s home, with laughter and pie coaching in abundance.  John honed his pie skills while Bianca made her very first pie ever!  Yay! 

John made a blueberry peach pie, after making homemade crust for the first time.  He's already known for making pumpkin pie from fresh pumpkins, and now he can claim success with making the flaky crust, as well!

Beth, an experienced baker, made her favorite:  custard pie.  She added a piece de resistance, freshly grated nutmeg, to the top of the pie just before baking.

Havens, also an experienced baker, made a sour cherry pie and brought it to share.   We had three to sample:  the cherry, blueberry peach and custard!  Check these out in the attached photo.

Bianca and John were coached by yours truly, someone who finds great joy in sharing the how-to of pie.  They were very good sports!  They learned the chemistry of crust: the “keep it cold” rule, how to cut in the shortening in two batches using a pastry blender, and how to judge the consistency of the dough and to add just enough water (which varies from one day to the next, depending on humidity and such). They managed to roll the dough and get it into the pie plate without excessive cursing, and created a crust edge to seal in the juices and look pretty. Now they can make great pie crust any time! 

Bianca made a beautiful first-ever pie, a traditional apple pie in an all-butter crust.  It came out late at night, so we didn’t get to try it, but I’m quite sure it was fabulous. 

Special thanks to Janet for being our taster extraordinaire! 

If you, too, want to have the confidence to make perfect crust every time, you can learn everything you need to know with “Pie Crust 101,” a DVD with all of the tips and tricks and a recipe, created by me with the help of my film friends, “Film Feed.”  You can find it in the Pie Pals Pie Shop, where you'll also find aprons either made by a microentrepreneur or printed in a union shop.  Made in the USA, of course!

Happy baking to all, and here’s to more good pie bakers! 

Rebecca

Pie Advocate

What would be the perfect pie for sharing at an Oscars party?  What would celebrate the stars, the golden statuettes, the talented filmmakers and crew members who make that magic happen?  What would celebrate a good story well told, a story that moves us more than just excites our nerves for 2 hours?

How about a Life of Pi Pie?  Irresistible.  It would have to feature stripes, like Richard Parker (the tiger).  Maybe be blue like the ocean and sky?  Maybe rich brown, like Pi’s dark eyes?  Yes, that’s it:  chocolate chess pie – rich, dark brown -- with orange stripes. 

What would the stripes be made of, to have them be orange like the stripes on the tiger?  We want to complement the pie and not make it overly sweet like a frosting would.  So, start with orange juice, stir in just a little creamy peanut butter to give it body.  Maybe a little powdered sugar, but not too much, just enough to make it the right texture for making stripes.  Add a tiny touch of yellow & red food coloring to brighten the color a bit. Below is a little recipe.

This is easy!  Bake and let the chocolate chess pie cool entirely, then drizzle wide bands of the orange mixture to create the “stripes.”  Let it chill.  Roar when you serve it.

There you go:  Life of Pi Pie.

Have fun, Rebecca

Life of Pi Pie

Chocolate Chess Pie, made ahead and cooled completely.

For the “Richard Parker” tiger stripes – approximate proportions:

2 T.      orange juice

1/2 t.    creamy peanut butter

3/4 c.   powdered sugar

Tiny touches of yellow and red food coloring.

Mix the juice and peanut butter until smooth.  Stir in enough powdered sugar until the mix is about as thick as you would make the frosting for sugar cookies (thick enough to stay where you put it but will still drizzle off a spoon or pastry brush).  Using the tip of a toothpick dipped into food coloring, add just a touch of food colorings to brighten the color to orange. 

Make stripes using a spoon or pastry brush, and chill until they set.

Seduction can be simple.  As easy as pie, in fact. 

If you want to impress anyone, make a homemade pie.  If you want to get the attention of someone special, give him or her a Valentine’s pie.  Seduction is nearly guaranteed.

Americans do love their pie.  A survey[1] of Americans reveals that our favorites are apple, lemon meringue, pecan and pumpkin, with cherry, strawberry rhubarb and chocolate rounding out the pie chart. 

But, for Valentine’s Day, you’ll want to tailor your pie-giving to your talents and the recipient’s tastes.  Basic guidelines:  make it yourself, make it rich, and make it with love. 

Here are the 5 steps to wowing your way through Valentine’s Day:

1.      Without giving away your plans, find out what your lover loves:  Chocolate?  Lemon?   Pecans?  Raspberries?

2.     Make the crust if you can.  Buy a frozen one if you can’t.

3.     Make the pie early in the day (or the night before) so that it has time to cool and set.

4.     Pick a recipe at your level of experience that will still meet your partner’s fancy so that you won’t stress out:  easy, average or more challenging.  Find recipes at all levels and for all flavors at:  www.piepals.com

5.     Above all, don’t worry about how it looks.  The person receiving it will be so blown away that you might want to have a camera handy to catch his/her expression upon realizing you made this pie.

Suggestions:

1.      For chocolate lovers:  "Over the Top" Chocolate Mousse Pie (challenging) or Chocolate Chess Pie (easy)

2.     For lemon lovers:  Lemon Chess Pie (easy)

3.     For nut lovers:  Pecan Pie (average)

4.     For fruit lovers:  Raspberry Rhubarb (average) or Easy as Apple Pie (um, easy)

When it comes to making pie, there are some tips and tricks that make it easier the first few times.  Check out the “Tips and Tricks” section of www.PiePals.com.

Most people say the crust is the challenging part, and I would agree.  The main thing is to act with confidence and not let that crust manipulate you into defeat.  You are in charge.  True, a gentle touch is the best, but don’t give your power away, roll the dough too much or burst into tears.  Just roll it out gently, fix any cracks, loosen it with a big spatula, and roll it onto your rolling pin and then unroll it gently over the pie plate.  Lift it to let it fall down into the plate and then trim it with a dull knife against your finger.  You’ll be fine and so will the crust.

Oh, yes, the other big thing for a good crust is to make sure the crust is well-chilled before you put the filling into it and bake it.  It’s about the chemistry of when the fat melts, so just make sure the crust is well-chilled before baking.  Ta da.  There you go, you lover, you. 

This could be your most memorable Valentine’s ever.

Shy at first, staff slowly gathered around the conference table with three round pies in the middle.  “You made these?”  they wondered.

“Yes, for you!”  I answered with a grin.  Their eyes got bigger.

The gift of pie:  made with love, with ingredients from my own mother’s garden (rhubarb, lemons), with the intention of honoring people who do the good work of strengthening our communities.  Often unsung, or at least not thanked directly, they are the people who staff the shelter for domestic violence or rape crisis center, who run the senior center, who work day in and day out for social justice, who do the inglorious work behind the scenes at a hundred non-profit agencies everywhere. 

January 23 was National Pie Day.  What a great holiday, huh?  What a great day to celebrate pie, and so we did.

The dozen women and two men who work the day shift at the shelter got to have their fill of three kinds of pie:  raspberry rhubarb, deep red beckoning through a lattice crust; apple, overflowing with fruit; and chocolate chess pie, a lush custard that was still a touch warm.  At the ACLU, the staff got to choose between lemon chess pie, that perfect blend of sweet and sour; and cherry, bright and engaging in both color and taste.  At the senior center, the lucky folks there got to enjoy slices of coconut custard, delicate and rich [the Grand Dame of pie]; and Dutch apple, a crumb topping the perfect foil for the soft, tart apples tucked inside.

Here’s a link to the story on the local pie-friendly TV station, KRQE.

And, here’s a special shout-out to two Pie Pals who did this generous work with me:  Sandy Bryan and Havens Levitt.  Both are regular contestants and winners at the NM State Fair Pie Contest.  Both are community-minded and have hearts the size of, well, a big ol’ pie.  Thank you, Havens and Sandy!

Wouldn’t it be fun to line up a whole bunch of pie bakers next year, each with pies ready to deliver to their favorite local heroes?  What if we did that in communities all over the world?

We’ve started a new tradition.  I can hardly wait for next year.

Rebecca Dakota

Pie Advocate

Pie Pal #1

Tipping Point Season?

It feels like a tipping point:  either we choose love now, being one humanity on the same globe, or we rip it all apart in fear and greed and a willing denial.

It is December 2012, and the world is in a pretty big mess:  Global warming, wars, hunger and need, tensions among people every which way.  And at the same time, people are envisioning change, intentionally creating a more global consciousness and connectedness. 

As people approach the holiday season – solstice, Hanukkah, Christmas, Kwanza and other celebrations – it feels different this year.  Yes, there are tremendous social and economic pressures to buy things and to spend money (especially in our American culture), to be consumers above all else.  And yet, there is also a sense of calm and peace that seems to be emerging -- some kind of quiet, like a soft down comforter or a gentle tropical breeze enveloping the atmosphere around the globe.

People are taking time to see each other, to acknowledge that we are here together, that this is a sacred place and a special time on this planet. 

Whether we buy boots for a person living on the street, like the police officer in New York City did, or take homemade cookies to someone who lost a special person in their life this year, or adopt a family to share our blessings with, I hope all of us find a way to celebrate connection this year.  As we do, we will, indeed, bring peace on Earth.

Blessings of the season to all of us, Rebecca

P.S.  Homemade pie is one of the really good ways to bring people together!

“God is good,” said the rabbi, the priest and the minister.  No, not the opening line of a joke.  That’s really what they said last night.

The three spiritual leaders all said the same thing, adding, “And we give thanks.” 

And so it is.  With a prayer sung for peace by the rabbi, with an African folk song sung by the Catholic high school choir, and with a story from the retired Presbyterian minister, the shared energy was about being grateful to be spiritual beings having a human experience, where there is a Divine presence always with us…and to be grateful for that.

There are awful things in life.  There are many people suffering, many beings suffering.  Did you know that right now, there are bombs going off in the Middle East and dolphins are being shot in the Pacific Ocean off the coast of North America? People in the NE part of the US are still trying to get their lives together after the devastation of superstorm Sandy.  No one is denying there is suffering. 

So, let us be grateful, very grateful.  If you are reading this, you are one of the lucky ones.  You are one of the ones with abundance. 

The offering last night was taken up on behalf of the local homeless shelter [I’m visiting in the San Fernando Valley].  The director said that there are 60,000 homeless people in the Los Angeles area, that it’s the “homeless capital of America.”  There are people experiencing homelessness in every city in America, though, and we love those people.  We who are capable of love without separation or judgment, who see ourselves in the eyes of everyone around us, know that we are connected. 

Please, in gratitude for our connectedness, if you can, share with those who have less, those who will see the love in your eyes and remember hope. 

Blessings to all, Rebecca

I support a woman’s right to choose, and not just her pie.  Her right to choose pretty much everything, especially if it has to do with her very own body:  that temple of the divine here on Earth.  She’s in charge of that – from what goes into it, including pie, to what comes out of it, including babies.

In America today, it’s a woman’s legal right to choose whether or not to have children.  Period.  She may involve others in her decisions but, bottom line, it’s her decision.

Do we really want to change that now?  Election Day is here.  Please consider whether you think it’s important to uphold a woman’s right to make her own healthcare, body and pie decisions. 

Personally, I pick peach.

Tell us in 25 words or less one of the things that you just love about pie.  Poetry is welcome if you feel inspired!  We're looking for heartfelt, funny, unique or crazy reasons to love pie.  Winner will get have their "Why Pie?" entry posted here and will receive a sweet "Pie Pals" refrigerator magnet.  Deadline:  November 30, 2012.

You may not even be looking, but you see something and just know, “I need to get that for so-and-so because they will love it.” 

Well, a Pie Pal recently did that for me.  She found these two hand-embroidered tea towels with PIES ON THEM.  Of course I would love those!

What pleases me so much about these?  Yes, that someone thought of me and gave them to me as a gift.  But even beyond that is the fact that someone actually took the time to embroider them by hand.               

Why does that matter?  To make anything by hand – whether sewing, building furniture, painting or sculpting, throwing ceramics, or making a pie – requires a kind of presence.  It takes literally holding something in your hands and paying attention to it.  You look at it, hold it, change it, change it with your hands.  It is the essence of putting your energy into something and, given that these things take time, putting something of value (your time) into it. 

That energy may seem ethereal but it’s still real.  Anything made by hand will always hold the energy of its maker. 

So, here’s to things made by hand, made with creativity and love.  Including pie!

And thanks again, Debby!

Local Pie Contest @ Local Food Festival

October 14 , 2012 – Local Food Festival in Albuquerque, NM (see below)
Ages: Adults - 18 years and older (Amateur bakers only)
Categories: Fruit (ex: Blackberry , Strawberry, Rhubarb) Other (ex: Pecan, Cheese, Coconut Cream, Chocolate)
For more information email This email address is being protected from spambots. You need JavaScript enabled to view it.

A note on “local”: They want you to deeply embrace the concept of “local.” The basic requirement of this competition is to use at least one locally grown or produced food. Local ingredients will be defined as those grown or produced in New Mexico.

If these products also use locally sourced food items, even better! Items you have grown or raised yourself are as local as you can get. In tallying bonus points these factors may come into play. Again, local food items will be defined as those grown/produced in New Mexico and additional points may come from purchasing these items at locally owned, independent businesses.

For more info about the contest, including rules and entry times:  ENTER HERE!

Festival is Sunday, October 14, 2012

• 11am to 4pm

• Located at the Gutierrez-Hubbell House, 6029 Isleta Blvd SW, in Albuquerque's South Valley.

In honor of the New Mexico State Centennial, this year's theme is "A Celebration of History, Culture and Farming".

This event is free and open to the public.

HANDICAP PARKING:  Limited availability in the small north lot.

Download the flier! Feel free to print, share and post this!

For more information about this event, including calendar of events and schedule for the day, click here.

Ever had a goal you've worked towards for years?  I’ve had this goal a long time:  winning a ribbon in every category of pie at the NM State Fair Pie contest.

There’s a fine line between nervous and excited.  It was 3:30 in the afternoon, and my heart had been pounding for hours.  My mouth was dry, dry, dry – in spite of drinking two liters of water -- and my knee was bouncing up and down, up and down. 

It was yesterday at the NM State Fair Pie Contest.  Judging had started almost 2 hours earlier and they had worked their way to the final two categories:  “Other Pies” and “Tart.”  I was entered in both.  Friends (Linda and Kristen) kept me grounded and reminded me to breathe.

The “Other Pies” category was competitive, with entries from some of the best bakers in the state.  I had entered a new creation, “Pie Pops,” and hoped the judges would welcome something outside the box.  These were individual slices of pie on popsicle sticks!  (More on that in an upcoming Deep Dish.)  When the judges announced that they took third place, I slumped in disappointment.  I’d put so much work into those!

Finally, two  judges pondered the tarts. Again, experience bakers had entered more tarts this year than ever before.  Back and forth they went, tasting, talking between themselves, tasting again.  They especially doted on a coconut creation – glossy and glorious – and a fresh blueberry tart.  Back and forth.  They tasted mine again, the Midnight Mandarin (dark chocolate mousse laced with candied orange zest & sea salt).  Would I finally win a blue ribbon in the tart category?  The one blue ribbon that’s been elusive out of the 16 categories at the pie contest?

The blueberry tart took third, the coconut took second, and yes! -- mine took the first place prize.  One of the judges declared it “a piece of exquisiteness” and a blue ribbon was draped on top.  Finally, mission accomplished! 

Then, to put my delight over the top, the Midnight Mandarin Tart was declared “Best of Show!”  I’ve been giddy with the joy of it ever since. 

Yes, pie is nearly trivial when embassies are burning, the Earth is warming and people are hungry.  But standing in the shade, sharing pie – apple, blueberry, chocolate, butterscotch, pecan and raspberry -- with other bakers and their friends after the contest, for a few minutes life was very good.  And that’s no small thing. 

And that would be…?  Your rolling pin is your pie dough’s best friend (followed by the cold surface on which you roll the dough out).  If you want that wooden rolling pin to stay your “best friend forever,” then there is one thing you should never do.

Never put it in soapy water and wash it.  As tempting as that might be, please resist!  The oils that build up on the pin over years of use help keep it slick – just the way you want it.*   Washing your rolling pin with soapy water would remove those oils.  And beyond that, even water without soap can soak into your rolling pin, causing the grain to expand slightly, making the wood less smooth.

Keep it simple and wipe the rolling pin clean with a paper towel as soon as you’re through with it.  That keeps the oils intact while wiping away any bits of dough that have stuck to it. 

And if your pin isn’t nice and slick from years of rolling?  Feel free to use a paper towel or soft cloth to work in some canola (or other flavorless oil, not olive oil).  Actually, I keep my rolling pin for pies separate from the other one, which might be used for cookies or pasta.  I’m willing to rinse the second one under water (no soap) once in a while as needed.

And there is one more rolling pin lesson I learned the hard way.  I loaned out my pie pastry rolling pin to a friend who was enthusiastically learning to make pie. She followed my request and didn’t wash the pin.  Ahem.  She didn’t even wipe it off.  It came back encrusted with bits of dough that had turned to rock.  I had to wrap that pin in a towel soaked with cooking oil in order to soften those chunks enough to get them off!  And now it’s fine again. 

Roll on!

Your Pie Pal, Rebecca

*You want it that way so that you can use a minimum of additional flour to accomplish rolling out the dough, thus keeping the flour/water/fat proportions of the recipe. 

We had peach abundance last week.  You, too?  Sweet, ripe ones all over the place.  What can you do?  Make jam?  Sure.  But pie...now that's pure joy.

I used the "I'd Give the Moon and Stars" peach pie recipe and changed the top crust, creating "pinwheels" out of dough, cinnamon and sugar.*  Loved the way they looked, kind of like Ferris Wheels, which really remind me of summer.  There was one in Porland, Oregon, I got to ride recently and it was spectacular:  we went around and around as the city lights came on and the sunset twinkled pink on the river.  I was giddy!

Try your hand at making this pie.  As always, it's not how it looks that  matters.  It's how it makes you feel.

Hope you're feeling peachy keen!  Your Pie Pal, Rebecca

*Just roll the dough out into more of a square.  Sprinkle generously with cinnamon and roll it up.  Slice into 1/2" rolls and flatten them with your fingers.  Place on the unbaked pie filling and sprinkle with sugar crystals.  Voila!  Pinwheels for yor pie.