About 15 months ago I planted my first pie cherry tree – a dwarf Montmorency Cherry. I love pie cherries. I’m not much of a sweet cherry eater (don’t be a hater!) but I love cooking with cherries and sour … Continue reading
The most important thing to remember with any pastry is temperature: Everything should be cold. When I began making pastry, I would even freeze flour in order to give myself the best chance of success. Basic Butter Pastry (double batch) … Continue reading
Pecan pie is one of those things my mother always made on Thanksgiving day. This particular version of pecan pie is one I discovered about 10 years ago in Gourmet Magazine (*sniff* miss you Gourmet….) and is made with maple … Continue reading
The filling for this pot pie can vary to whatever you please – chicken, beef, just veggies, etc. I typically make this turkey version the day or two after Thanksgiving, for obvious reasons. This one I did with turkey and … Continue reading
This pie was honored with a 3rd place ribbon this week at the Washington State Fair. While I have competed several years in the cake categories (and was honored there also this year) this was my first attempt at a … Continue reading
This pie is very easily gluten free by taking care to purchase GF graham. Also, a simple substitution of margarine for the butter in the graham crust and this pie is easily vegan. Fresh Nectarine Summer Pie 5 -7 ripe … Continue reading
I detailed the perfect pastry for cherry pie. Here’s how to pull it together: Best Classic Cherry Pie 5 C tart pie cherries* 3/4 C to 1 C Sugar 1/4 C Corn Starch 1/4 C Water 1/4 tsp pure almond … Continue reading
I have many types of pastry in my repertoire. Last summer I entered a cherry pie contest and had an opportunity to make about 3 dozen cherry pies in preparation. I didn’t win the contest, but I have a black … Continue reading
This cake (pie!) I baked for my friend Kristin. Long ago last year, we agreed to trade two pies of her choice for a hat of my choice. Without a single doubt I got the better of this deal. Kristin’s … Continue reading
Historically icebox pies were the best pie for hot days of summer when one doesn’t want to light the oven. It rarely gets very hot in Seattle (certainly not in the middle of Junuary) and when it does, I get up early to bake. But I love icebox pies! This one is my own recipe and it is also typically my first seasonal summer pie. This pie is also easily made gluten free with GF gingersnaps and oats.
Junuary Rhubarb Icebox Pie with Gingersnap Crust
1/2 C Gingersnaps
1 C Oats
1/2 C Almond Flour (you can also use traditional but the almond gives it a nice balance – it is available at Trader Joe’s)
5T Butter, melted
2 T Brown sugar
Heat oven to 375. Place gingersnaps, almond flour, oats and brown sugar in a Cuisinart (alternately, you can crush in a large bowl by pushing against the side with a glass jar). Pulse until combined. Pour into a bowl, add 5 T melted butter. Mix gently with finger tips until it comes together, press into a pie pan and bake 8 – 10 minutes at 375. Set aside to cool.
5 C chopped Rhubarb
1/2 – 2/3 C strawberries (optional)
1 C Sugar
1/4 C Water
1/4 C Corn Starch
Mix 1/4 C water and 1/4 C Corn starch thoroughly in a small cup as a corn starch slurry, and set aside. Chop rhubarb and place into a medium sized heavy pan on the stove top, with sugar. Bring to a boil. When rhubarb mixture is boiling and broken down completely, drizzly corn starch slurry while still mixing. It will pull together, and continue to cook / stir for another 1 – 2 minutes. Remove from heat. At this point, you may add some chopped strawberries and mix them in. I actually like rhubarb without strawberries, but they do add a pop of sweetness and color.
Pour your filling into the prepared crust. Put in the fridge (icebox!) for 4 – 5 hours. Top with large dollop of real whip cream.
Rhubarb, chopped with sugar ready to cook
Rhubarb, finished cooking and ready to fill the gingersnap crust
Optional but relentlessly cheerful spring strawberries
Filled pie shell, ready to cool