Friday Pie Day!

*Note: This was meant to be published two months ago, but alas, I suck.

Annes,

When I was at The Glimmerglass Festival, I started Friday Pie Day, wherein the development team and other various Glimmerglass employees and I would eat pie and drink coffee around 3:00 PM each Friday once we opened the season. Just off Highway 20 was a baked goods stand open on Fridays and Saturdays, run by a wonderful Amish family.  Saying these pies are some of the best I’ve ever eaten is not an exaggeration.  I have dreams about their blueberry pie.  In an attempt to create an atmosphere of community at my new job, I decided to institute Friday Pie Day while we’re in production.  Because I am unsure if the Amish have settled this far South and I don’t want to shell out $20 every Friday, I’ve decided to up my pie game and bake my own each week.  As you may recall, dear Annes, I have experimented with pies in the past.  In the last couple weeks I’ve baked an apple pie, a peace pie, and a strawberry crostata.

The first pie I made was apple, and because one of my coworkers is vegan, I needed to find an alternative to the traditional butter crust.  I ended up making an oil pastry crust, courtesy of the 1980 revised 8th edition of the Better Homes and Gardens New Cook Book (of old food no one ever makes because it’s actually pretty gross).  Some of the food pictures in the front cover are pretty gross.  There’s this broccoli casserole/salad concoction that looks like it has marshmallow with ranch dressing drizzled on top, sprinkled with breadcrumbs. (I’m all for broccoli and ranch dressing, but how do the marshmallows enter this equation?)  There’s another picture of what can only be described as a pistachio green jello mold with sugared grapes delicately placed atop the jiggling obscenity.  (Side note:  Were you ever present for Kim’s recounting of the jellos Dr. Larsen makes the music staff eat at his annual Christmas dinner?)  Despite the fact that I wouldn’t dare prepare 75% of the recipes in this cookbook, BH&G saved me this time with a quick, easy pie crust that used ingredients I already had.  I would have just used Crisco, but I didn’t have any and it was too late to go to the store (read: I was lazy and I didn’t want to get shot leaving my apartment at 10:00 PM).

20140828_230401
“Oil will always love you!”

Oil Pastry

2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup salad oil
5 tablespoons cold water
1. Sift together flour and salt
2. Pour salad oil and cold water in measuring cup (do not stir)
3. Add all at once to the flour mixture and stir lightly with fork
4. Form into 2 balls; flatten dough slightly
5. Roll out (Pro Tip:  Roll dough between two 12-inch squares of waxed paper (dampen table/counter first so paper won’t slip). When dough is rolled in a circle to the edges of the paper, it will be the right thickness for crust.)
For the filling, I cut up the 4 gala apples I had left from my weekly bag of apples and poured an amount of sugar, cinnamon, and maybe some nutmeg, and a dash of vanilla.   I was a little worried about the crust because when I tasted the raw dough, it was overpoweringly salty.  Fortunately, the end result was just fine.  The salt balanced with the sweetness of the apples, though I might reduce the salt to  1 teaspoon in the future.  I didn’t want to do a double crust because I was a little low on filling, and I wanted to hide the saltiness of the crust, but I didn’t want a single crust/tart.  Instead, I cut out some tiny hearts with a cookie cutter and placed them on top.  Since I didn’t use all the dough for the second shell, I made a quick strawberry crostata.  This was so simple.  I cut up some strawberries that were teetering that fine line between perfectly ripe and rotten, tossed them on the dough, and rustically folded the sides. I took a leap of faith and hoped during the baking process the sugars would caramelize and sweeten the strawberries. I can’t actually tell you how this turned out.  I didn’t get a piece of it.  The feedback was all positive, but here in the South, I can’t tell if people are being genuine or just being nice.
The last pie in the baking tale is a beautiful peach pie with a lattice crust.  My boss invited a bunch of people to his house in Indiana (gross, but at least it’s not Ohio) for Labor Day.  You can’t celebrate the symbolic end of summer without a pie. I don’t know where this rule came from, but I stand by it.  In traditional Carolyne style, I didn’t really use a recipe.  I loosely followed this one from Taste of Home because it mentioned the Great State (Iowa).  The pie was a smash success. Again, I didn’t taste of this pie.  I had to head to the University of Louisville Football season opener before we got to dessert.
"Lattice bow our heads for Peaches Christ."
“Lattice bow our heads for Peaches Christ.”

 

Friday Pie Day caught on.  I haven’t baked a pie in a while because my coworkers have decided to bring in pie as well, which is great!  Lastly, there is a place in  Louisville called Homemade Ice Cream + Pie Kitchen, which sells homemade pies and ice cream.  Delicious.  If/when you come to Louisville, I will take you to Pie Kitchen. That’s a promise.
Pieces of pie,
Carolyne
Advertisements

Can we do it? Yes, pecan!

Dear Annes,

To address the issues in your  most recent letter:

1. Car accident?! Why didn’t you tell me sooner!? I would have sent cookies.  (I still might.) Also, I’m glad your car is fine and you are relatively unscathed.

2. Jobs New and Old: You quitting your old job is probably a damn good thing because I know how much you didn’t like it. Also, what is your new job? You leave me with such cliffhangers? I’ve decided you’ve joined a knit-bombing team, and that’s your new job.

3. I’m glad you approve of Wesley, because I certainly do.  I think the two of you would get along swimmingly. Hopefully, you’ll be able to meet at some point.

4. Soups are the best. It’s getting colder up here in the hinterland, which mean soups galore.  I’m definitely going to have to try that chicken and wild rice soup.  You’re not the only one who likes a thick soup, and has a tendency to not be able to make a thinner soup.  Fortunately, most of the soups I’ve made in the past couple months have been curry based, so I can easily turn them into sauces.

5. Pumpkin bars?! I do not recall pumpkin bars being in my life. I’ll definitely have to make those as well.  Who can say no to pumpkin? No one.

Okay, so for Thanksgiving, I headed to Chicago to spend some quality time with my real parents aunt and uncle.  I was asked if I had ever made a pecan pie, which I had not.  So, I decided to experiment with pecan pies last weekend.  I did some research on pecan pies, and discovered they are traditionally made with corn syrup.  While I really appreciate a good ear of Iowa corn, I’m a little apprehensive about using corn syrup.  It’s just so controversial these days, and frankly I was not willing to serve controversy pie.  I did a little more research to see if there are like minded individuals in the world.  As it turns out, one can make a pie sans scorn syrup.  My game plan:  make 1 pie with corn syrup and make 1 pie without.  Thankfully, I had a ready and willing group of friends to taste test these pies.  Full disclosure, in the interest of time, I used pre-made pie crust.  Normally, I would have made my own.

Pie 1: Scorn Syrup

Pecan Pie
I don’t always take food pictures, but when I do, I try to make them artistic.

I used The Pioneer Woman’s pecan pie recipe.  I’ve always been a big fan of her recipes.  She’s on Food Network now, which could be interesting; I’ve not yet watched her show.  Anyway, the Pioneer Woman crushes/chops her pecans, which I did not do because I am more in favor of a beautiful pie rather than one that is more easily cut.  This pie says to bake for 50 minutes, the first 30 covered with foil, and the second 20 without.  I found that it took about 70-75 minutes to bake, but the Pioneer Woman did mention the baking time depended on the oven.  Due to some brunch reservations and some poor time management, the pie was undercooked by about 5 minutes, which meant the filling wasn’t as solid as I would have liked.  Overall, still pretty good.

Pie 2: Maple Syrup

Pecan Pie
Oh, so artistic.

For the second pie, I used Delightful Repast’s recipe.  This recipe calls for maple syrup instead of corn syrup.  This is something I could get behind.  This pie should have only been baked for 50 minutes, but I got a little concerned and ended up baking it for about 5 minutes too long.  Still good.

Let’s compare and contrast.  Pie 1 was sweeter and creamier than Pie 2.  However, Pie 2 highlighted the pecan flavor better.  Both pies were good, but the general consensus was the texture of Pie 1 was better, but the flavor of Pie 2 was preferable.  So, next time I will try to marry the two.

When my aunt and I started cooking for Thanksgiving, she already had a pecan pie recipe picked out from Cooking Light.  It appeared my research was rendered mostly useless.  However, I was able to explain to my uncle why the pecans are put on the bottom of the pie dish and how they make it to the top.  Scientific & Knowledgeable Carolyne was scientific and knowledgeable.  This recipe used brown rice syrup and maple syrup.  I was not a fan.  I could still taste the brown rice syrup after baking, and I’m not a big rice fan.  However, everyone else liked it, so that’s good.

Anne, can I tell you a story about my bread mishap at the Thanksgiving?  Okay, so on Thanksgiving my aunt and I realized we didn’t have any bread for the meal later that afternoon.  I suggested we make ciabatta bread since it’s relatively easy to make, and it’s delicious.  This is one of those “mostly in my head” recipes, but I have the actual recipe on hand, just in case.  Seeing as how I was in Chicago, and not the good old Coop, I had to rely on my memory and then call my mom to double check.  Well, my mother was eating Thanksgiving with my family because they wanted to celebrate before Kelsey went to work, meaning my mother did not answer, leaving me on my own.  So, I did what I thought was right, which turned out to be wrong (yay me).  I didn’t have enough water, so I thought I could fix it by adding the amount of water I needed.  Wrong again.  I ended up with a soupy mess and a bruised ego.   Fortunately, we had enough of the ingredients to start over.  My aunt rightfully did not trust me to do this correctly this time, so she hovered around to make sure we had the proper consistency.  On a positive note, the bread turned out perfectly, and my aunt made me a sandwich with the bread for the plane ride bake to New York.   I will leave you with the ciabatta recipe.

Ciabatta Bread

Yields 2 loaves

Ingredients

3 cups flour

1 teaspoon salt

1 packet of yeast

pinch of sugar/honey for yeast

2 cups warm water

2 tablespoons olive oil

Directions

1. Dissolve packet of yeast in water with sugar.  Wait 5-ish minutes.

2.  Mix flour and salt in big bowl.  (Make sure to actually mix the salt into the flour.  Salt kills yeast. Learned that from the aunt this weekend.)

3. Add oil and water to flour mixture.  Mix for 10-ish minutes. (Dough should be very sticky, but not soupy.)

4. Let rise for 30 minutes.

5. Flop. (aka scrape dough onto a board, fold one side to the other, fold once more)

6. Put dough back in the bowl. Let rise another 30 minutes.

7. Flop again.

8. Preheat oven to 450 degrees F.

9. Cut dough in half.  Form two loaves. Place loaves onto cookie tray(s).  Let rise while oven preheats.

10. Bake for 30 minutes, or until bread is golden brown on top.  Bread should sound hollow when tapped.

Love and Giblets,

Carolyne