The Holidays are approaching rapidly and it just seems like the year is about to "fly by". Isn't that what it always does when it's November? The next thing you know it's January and your cursing yourself for forgetting your scarf and your neck feels like it's about to break off. I mean, unless your a scrooge or from Alaska/Maine.

This week I decided to create a French/Canadian pie that has a lot of history behind it. When the French immigrants originally settled in the north-eastern portions of Quabec there was not an abundantcy of ingredients that they were able to use, mainly due to the very limited growing season. This pie is a Maple Syrup pie, although I converted it with Maple Sugar, it is a very sweet and heavy pie. The pie may seem a bit sweet, but that is exactly what it suppose to be like. I wouldn't recommend making this unless you love the taste of maple syrup.

Pie 8: Lemon and Coconut with a Vodka/Coconut Oil Crust

Pie 8: Lemon and Coconut with a Vodka/Coconut Oil Crust

I can't believe how fast the year is flying by. It seems like only yesterday I was on a one-way flight to NYC. Now, Chris and I are already looking for tickets to go back home for the holidays and thinking of what to buy our loved ones for the holidays. It's amazing how quickly your life can change over the course of a year.

This week I had an interesting challenge presenting to myself from one of Chris's coworkers. She is on a diet that doesn't allow her to eat dairy. Her challenge for me was to make a pie dough without using dairy, substituting it with coconut oil. To be honest, I was a little taken back by this challenge. First of all, I have never seen or heard of coconut oil my entire life. Secondly, because I have never used it I am unfamiliar with it's properties and how it handles as a fatty substance in pie crust. However, like a 18 year old boy signing up for the military I went in head first to see if I could figure out how to make the perfect crust. (**In accent***If I was going to do this, I was going to do it right or I wasn't going to do it, or maybe I would... who knows?)

No butter is difficult for me, especially because I know that butter makes everything taste better. I decided I would replace the butter with the coconut oil and add in vodka to make everything even out. You can't take away all the good things, and besides who doesn't love vodka! The crust turned out to be absolutely delicious, and I felt very superior accepting a challenge and coming up on top. The only thing I would recommend is that if you are expecting coconut oil to work the same way as butter, be prepared and flexible. Coconut oil is far more sticky and will require you to use more flour when you are rolling out the dough.

Lemon Coconut with a Vodka/Coconut Oil Crust:

A Vegan Hangover Crust: (makes 2 crusts)
2 1/2 cup flour
1 tsp salt
2 Tbsp sugar
1 1/4 cup coconut oil, cold
1/4 cup citron vodka (ice cold)
1/4 cup water (ice cold)

This is a dough has the capability to get messy quickly. Similar to how you'd make a butter or shortening crust, coconut oil works in a similar fashion. However, when your fingers come in contact with it, until butter, it instantly turns to oil. Use very cold utensils while working with this substance. In a medium bowl mix the flour, sugar and salt together with a whisk. With a pastry knife cut in the coconut oil. Unlike butter or shortening. Make sure you cut in the coconut oil very finely. Unlike butter, which should be the size of a pea, cut in the coconut oil so there are no chunks bigger than the size of quinoa. If you have chunks in your dough, it will leave solid holes in your crust. Once this is complete, with a rubber spatula, slowly add the water and vodka while you mix and fold the dough. Clump together and place in plastic wrap. Refrigerate for 2 hours minimum.

Preheat oven to 350. When you roll out the dough, make sure you have a nicely floured surface. Roll out the dough a couple of times and then flip, adding more flour each time so that the dough doesn't stick to the counter. Place in pie shell and flute the edges. With a fork stab the bottom and sides of the pie crust. Place parchment paper in pie and fill with pie weights or beans. Place in oven for 15 minutes. Take out parchment paper/weights and let cool.

Pie Filling:
1/2 cup (1 stick) unsalted butter at room temp.
2 cups sugar
4 large eggs
1 tsp vanilla extract
2 Tbsp freshly squeezed lemon juice
2/3 cup buttermilk
1 1/4 cup fresh coconut
2 tsp freshly grated lemon zest

Preheat oven to 400. In a medium bowl, cream the butter and the sugar together until light and fluffy. Add one egg at a time and blend until a pale yellow color resembles a satin texture. Add vanilla, lemon juice and buttermilk. With a spatula fold in the lemon zest and 1 cup of coconut. Pour into pie crust. Sprinkle remaining coconut onto top of the pie and place into the oven. Bake for 10 minutes, and then lower the oven temperature to 350 for an additional 40-45 minutes. While I was baking this coconut on top began to brown quickly. I'd recommend adding a little aluminum foil on the top half way through. Chill in refrigerator for 3 hours prior to serving.

ENJOY!

Pie 7: Cream Cheese Pumpkin with Pecan Streusel

Pie 7: Cream Cheese Pumpkin with Pecan Streusel

Halloween is one of my favorite holidays. At one point, I was in the lobby of our apartment building and I decided to complement a little girl of her Halloween outfit by saying, "I like your dress Cinderella", only to be screamed at by the little brat, "I'm not Cinderella, I'm Bell!" Obviously she was just trying to fit the role of being a bratty princess.

As expected I dressed up as my famous Chef, Julia Child, and had a marvelous evening with friends. My partner, Chris, went as "Stick of Butter" to complement my outfit. At the end of the night (or 5 minutes after standing in heals singing karaoke into my rolling pin) I realized that I do not have what it takes to be a REAL lady... I'll stick to making pies.

Goodbye October and hellllllooooo November! This weeks pie is special. It's unbelievable one of the best pumpkin pie recipes I've ever had. I highly recommend using this if you want to impress people during your Thanksgiving dinner. It's relatively easy too! Since the last weeks pie was vegan, I wanted to make sure that this one had some richness to it and of course make Christian happy with some lard.

Tip for Perfection:
PREPARE! PREPARE! PREPARE! Always make sure that you prepare before you start to make your pie dough. Make sure you always have the right ingredients and more importantly make sure you read the recipe through thoroughly before you begin to bake. This is key!

Cream Cheese Pumpkin with Pecan Streusel

Flakey and Flavorful Pie Dough:
2 cups flour
1/4 tsp salt
1/2 cup lard (or Crisco if you're health conscience)
5 Tbsp cold butter (chopped into small pieces)
1/4 cup water (cold)
1 large egg, lightly beaten

In a medium sized bowl combine the salt and flour. Cut in your butter and lard with a pastry knife or fork until it resembles small pea size chunks inside the flour. While constantly stiring slowly, add the liquid mixture and egg. Depending on your altitude you might not need to use all the water to get the right consistency. If your mixture is too dry, add more cold water. Cut the dough into two pieces and refrigerate for 2 hours. On a lightly floured surface roll out one of the dough balls. Add it to the pie shell and flute the edges. There are many different ways of fluting your pie. Here is a video of some of the different ways and techniques to help you with this process.

Click here for "Fluting techniques"

You can double the rest of the recipe if you're planning on making two pies, otherwise you can save the other pie dough for another time. You can freeze it for up to 3 months.

Cream Cheese Layer:
8 oz cream cheese, softened
1/4 cup sugar
1 tsp Vanilla
1 egg

In a small bowl, cream the sugar and cream cheese together. Add vanilla and egg and mix well. Pour mixture into pie shell and cover with plastic wrap. Refrigerate for 30 minutes.

Pumpkin Layer:
1 1/4 cup pumpkin puree
1 cup evaporated milk
2 eggs
1/4 cup brown sugar
1/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

Preheat over to 350. Combine all ingredients into a medium sized mixing bowl. Blend together well with an electric mixer or whisk. After the cream mixture has been in the fridge for 30 minutes, pour pumpkin mixture over the top of cream mixture and place into the oven. Bake for 50 minutes. If the crust begins to brown too quickly, add aluminum foil around the crust.

Pecan Streusel:
2 Tbsp flour
2 Tbsp brown sugar
2 Tbsp butter, softened
1/2 cup pecans, crushed

While the pie is baking. Mix the flour and sugar together. Add the butter and cream together. Finely crush the pecans with a rolling pin (inside a Ziploc bag) or in a food processor and combine with the cream mixture. After the pie has baked for 50 minutes, take out of oven. Using your fingertips add the pecan Streusel on top of the pie evenly and bake for an additional 15 minutes. The pie is best served cold, in order to do so let the pie cool in the refrigerator for 3 hours before cutting into it.

Whipped Cream (recommended to make when consuming)
1 cup heavy cream
2 Tbsp confectionery sugar

Whip together until soft peaks form. Throw a little (or a lot) on each slice.

Enjoy!

Pie 6: Vegan Cherry Pie

Pie 6: Don't judge a vegan by it's crust...

It is starting to becoming a tradition at the Hipp and Luzniak residence (notice who's name came first) to host a weekly dinner party. For those of you who follow my life like a blood hound, you are well aware that these parties are more centered around the show "Glee" then anything else. ("You sunk my battleship Rod, and you sunk it hard!") I however find it hard to believe that my friends are ONLY coming to see "Glee", I'm sure they come for one reason only... and that's to eat my pie.

This weeks theme is Vegan and to my surprise most of my friends are bringing wine, lots and lots of wine.... that's different? I guess it's to be suspected. Michael is a wine importer, Dawn has a refined palate, and Justin... well... Justin is just a lush. My friends are a big "melting pot", which makes it fun, and of course they take after me and are hilarious! It's great to have a bunch of people together to share conversation and judgments over a great show and food.

I decided to make a vegan cherry pie because I've been craving cherry pie lately and I think that a cherry pie won't lack very much flavor by substituting the butter for soy margarine and vegetable shortening. If you were to ask my father how to eat a cherry pie he'd say, "It must be warm and served with vanilla ice cream." Too bad he's 3000 miles away and won't be able to scarf it down with us.

Make sure that when you're selecting your cherries that you find ones that have sourness to them, sour is "trump" for cherry pie. The best place to find them is at farmers markets around September/October. If you can't find fresh cherries you can easily substitute canned pie cherries. If this is the case you'll probably need 2-3 cans.

Vegan Cherry Pie:

Easy Pie Dough Recipe:
2/3 cups plus 2 Tbsp chilled vegetable shortening
2 cup flour (all-purpose)
1 tsp salt
4-6 Tbsp ice water

Like my previous pie dough recipes the same techniques should be used on this recipe. Remember: always cold utensils and bowls. Cut in the shortening with the flour/salt, then add the water slowly, aproximately 1 Tbsp at a time as you are stirring with a wooden spoon. Cover with plastic wrap and refrigerate for 1 hour. Prepare the filling while it is being cooled.

Pie Filling:
3 Tbsp cornstarch
1 cup sugar
2 Tbsp vegan margarine (soft at room temperature)
1 cup cranberry juice
6 cups of cherries (pitted)
1 Tbsp lemon juice
(1 tsp red food dye: optional)

Preheat your oven to 425 degrees. In a medium sized mixing bowl whisk the cornstarch and sugar together. Pour in the cranberry juice. Make sure your working quickly and constantly whisking so the cornstarch does not clump and harden. Add margarine and lemon juice and whisk. Add cherries and stir with a rubber spatula to evenly coat. Set aside while you finish preparing the dough.

Cut dough into two equal pieces, and roll each ball out on a lightly floured surface into two disks. Add 1 disk into the pie pan and cut the other into 8 equal strips for weaving the top crust (if desired).

Add the cherry mixture to pie filling. With the additional dough you can either place it directly on top and cut ventilation holes or like I recommend, the decorative braiding pattern. If you're doing a braiding pattern it's easiest to start by laying down all your vertical strips of dough. Then as you add each horizontal strip you can pull back every other vertical strip so that the end result looks like a knitted piece of dough. If you are having problems with this technique or have questions, feel free to email me.

Brush the dough with a little bit of water and then sprinkle with sugar, this will form a nice crunchy texture on the crust. If you're not trying to make it vegan I'd recommend using heavy cream or egg yolk instead of water. Place in the oven and bake for 15 minutes. Reduce heat to 350 and bake for another 40-50 minutes. If the crust is browning too quickly you may add aluminum foil to the edges to slow this process down. Let sit for atleast 90 minutes before cutting into.

ENJOY!!!

Pie 5: Espresso and Oreo Cream Pie

Pie 5: Easy, just how I like 'em!

What a great week! It seems like it's be months since I last posted on my blog, but obviously it was only a week ago! October, so far, has not let me down for being my favorite month of the year. I went up to Pumpkin Fest in Keene, New Hampshire this past weekend. The foliage, the food, the friends, and the festivities were great! While I was there it was a first for me, I made pumpkin french toast! YUMMMMMMMY! Being up north in the cold weather (it literally snowed) made me really miss New England during the holidays. However, as much as I missed it I was happy to return home and see my handsome man. With all the great weather, I am also happy to announce that I have found a job, which is going to challenge my ability to keep up with the commitment of the blog. Regardless of how dark the circles become under my eyes.... .... I won't let you ("my readers") down. "A Pie A Week" must go on!

Last week I received an email from a follower that requested a "simple and fast pie." She has kids and because of her busy workload she doesn't have a lot of time to spend in the kitchen. I pondered ideas of pies and I believe that this is the fastest recipe I have. The best part of this recipe is that all these ingredients can be found at any grocery store, and possibly even a gas station, making it very convenient and quick. Don't let it's simplicity fool you, if you're making this for kids, a husband, or even a grandma you can "bet your meatloaf" that their plates will be licked clean!

Did you know this about OREOs?
Several small baking companies merged in the 19 century to form the National Biscuit Company (now called NaBisCo) and when they created the cookie, they were unaware that they created such a masterpiece. Today, the OREO cookie is the most sold cookie in the world. It's not a wonder why it's called, "America's Favorite Cookie"! The name OREO comes from a very complex and difficult explanation. (Hold on to your lug-nuts because this is going to get confusing). The name is a combination of taking the "re" from the word "cream" and placing it between the two "o"s in "chocolate" - making "o-re-o." To me, this sounds like poppycock, but whatever... In Greek OREO means "mountain", making me very skeptical. Why would we name a cookie after a mountain? I'm sure there's a mountain shaped like an OREO out there somewhere. Maybe we need to go to Greece and check out their landscape.

Regardless if you dip them in milk, twist them to get to the cream, or eat them plain you've contributed to the 400 billion OREO cookies that have been sold since their introduction!


Espresso and Oreo Cream Pie:

OREO Pie Crust:
25 Oreo cookies (with the cream removed)
1 stick of butter (melted)

Place the OREOs in the food processor and process finely. (If you do not have a food processor you can place the OREOs in a plastic bag and smash it with a hammer, rolling pin, can of Spaghetti Ohs or your boyfriend's cell phone.) Set aside 1 Tbsp of OREO crumbs for dusting the top of the pie. Place the rest of the OREO crumbs into a medium sized bowl and stir constantly while slowly incorporating the butter.

Place crumbs and butter mixture into a pie pan and firmly press the crust with a metal spoon. Make sure the crust goes up the sides of the pie pan and that it is evenly spread over the entire pie pan. Place in freezer.

Oreo Espresso Pie Filling
12-18 OREOS (broken into pieces)
8 oz cream cheese
1/3 cup of sugar
1 1/2 cup of heavy whipping cream
1 1/2 Tbsp instant espresso
(optional 1 tsp orange food coloring; obviously if you don't have orange you can mix yellow and red)

In a medium sized bowl, cream together the sugar and the cream cheese. If you'd like to make a Halloween themed pie you can add the tsp of orange food coloring. You can also get Halloween OREOs to make it even more festive). Stir in the OREO pieces and espresso. In a separate small bowl whip the heavy cream until peaks form and it's the texture of Cool Whip. With a rubber spatula to fold-in the whipped cream with the rest of the mixture. Place the filling into the OREO crust. Evenly spread out the filling. Sprinkle the extra OREO crumbs on top of the pie as well as a sprinkle of espresso. You can decorate the top of the pie with additional OREOS however you'd like. Place in freezer for at least 2 hours. Before serving let pie sit at room temperature for 10 minutes.

ENJOY!

Peach Cream Pie

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Peaches and Cream Pie

From Grace Baptist Church Cookbook - 1976

Who wouldn't like this yummy pie?

Photo courtesy of matt-pearson

PEACHES AND CREAM PIE

Ingredients

1 unbaked pie crust
7 or 8 freestone peach halves, fresh
2/3 cup sugar
4 Tablespoons flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup cream

Method

Place peach halves in pie crust. Mix sugar, flour, salt, cinnamon and cream together and pour over the peaches.

Bake at 400 degrees F. for 35-40 minutes. May be served with ice cream or a little whipped cream.

Pie 4: Simple yet Complex Pecan

Pie 4: I like my pie like I like my men, Rich!

The ever so anticipated cold season is here. (If you can stand needles, get your shots!) For some, the flu season is easily avoided with proper dieting and sleep. However, some individuals live with teachers who bring home every airborne illness and disease known to man! Therefore, sometimes even with the proper precautions and flu shots it's just unavoidable. Thankfully this weeks pie has some beneficial ammo to help fight away those nasty cold flus.

Granted making a cold flu fighting pie might sounds like a great reason to make a pie, the main reason I decided on this pie this week was because of it's simplicity. October tends to be a busy month for most people, whether it's keeping up with the kid's football games, taking a trip to Paris, or being overwhelmed with the joy of landed a new job. The best part about this pie is that the simplicity of it doesn't mask the complexity of it's taste. Another great aspect is that you don't have to make the crust, and no one will ever know after you doctor it! The pie takes less then 30 minutes to whip up, and then all you have to do is wait for it to cook. This is truly "Time Well Spent."

My two friends, Tony and Warner Willbur Johnston III, were in London and Paris this week and before they left they decided to plan a dinner party at my house the night of their return. It's so nice coming home to food and great pie awaiting your arrival. Granted these two nuts are great friends who'd never take advantage, it was my pleasure to make Warner Willbur Johnston III his favorite pie. After the pie was finished baking and the smell of pecan lingered for hours, I knew that these two would clearly be "tickled pink."

Did you know the benefits of Pecans?

Pecans are known to have the highest levels of antioxidants then any other nut. Since antioxidants are the things that help fight off diseases, flu bugs, and aging it's important to consume them like candy. On top of their high antioxidant level, they also are packed with potassium, fiber, zinc, vitamin E and calcium. Sounds like to me that if you eat a handful of pecans a day you don't even need your multivitamin! However, I'm not a doctor so what do i know?

Simple yet Complex Pecan Pie:

Out of Time Pie Crust:
1 Pillsbury pie crust
1 tsp sugar
1 Tbsp heavy cream
1/2 tsp vanilla

Roll out a Pillsbury pie crust on a lightly floured surface. Place in pie pan and flute edges. In a small bowl whisk the sugar, heavy cream and vanilla together. With a basting brush, brush over the top of the crust. Transfer pie crust and pan in freezer for 30 minutes.

Pecan Filling:
1 cup sugar
3 Tbsp butter, melted in microwave
1/2 cup dark corn syrup
4 large eggs, beaten together
2 1/2 cups pecans
2 Tbsp of bourbon/Scotch (Crown Royal Recommended)

Preheat Oven to 375. In a large bowl cream the butter and sugar. Once blended add the corn syrup, eggs, pecan and bourbon. Stir well until combined. Pour the filling into the frozen pie shell. Place in oven for 10 minutes, then lower temp to 350 and cook for an additional 45 minutes. Allow the pie to cool for an hour before cutting into it.

The best way to enjoy this pie, according to my friend Dawn, is accompanied with homemade vanilla bean ice cream. If you don't have ice cream, freshly whipped cream or homemade caramel sauce drizzled over the top is just as great! (Caramel recipe on September 27, 2009 blog, "Caramel Sauce Layer.")

Cheers!

Pie 3: Ol' Fashion Strawberry Rhubarb

Pie 3: Oldie, but Goodie

The leaves are changing, the temperatures are dropping, and the pies are being baked! It's fall at last! For those of you who know me, fall is my favorite season. Sadly but true, this is because of all the wonderful food that is to be enjoyed during this amazing season. It's not too cold, it's not too hot and family and friends and getting together to enjoy the season’s best pie. For this week I wanted to keep the theme ol’ fashion, because some of the best pie comes from “Simple, yet Seductive” ingredients. I also would like to let you know that I’ve decided to start doing guest appearances on a monthly basis, so expect to have a special pie recipe ready if you’d like to participate.

This pie’s ingredients are very seasonal and difficult to find at certain times of the year. After searching for nearly 2 weeks I was finally able to locate rhubarb. For those of you who don’t know what rhubarb is, let me paint you a mental picture. Imagine celery that has been dipped in red/pink paint and then rolled in sweet tarts. Don’t curl your lip and wrinkle your brow, it’s really rather good. Most people find it to be weird that they are eating a pie that is made out of vegetables, but once you experience it there is no turning back!

A Rhubarb History Lesson:

Did you know that rhubarb was originally brought over by Benjamin Franklin in 1772 because he believed, like the Chinese, that it was the cure for flatulence! Along with being a “Bean-o” substitution New Englanders quickly caught on to this tart, yet amazing vegetable and began using it in pastries, pies and homemade wine. In current day, believe it or not, the term “rhubarb” is a theatrical direction. For example, when a director wants to make background discussion with a group of people he has the actors repeat the word “rhubarb” over and over again!

Well that's probably all the facts and nonsense you need to hear for this little blurp, or shall i say blog. Let's get down to the good ol' seductive simplification.

Note: If you are reading my blog, please give me feedback. If you are reading my blog and you’re also making the recipes… give me even more feedback.


Ol’ Fashion Strawberry Rhubarb Pie:

Flakey Pie Dough:
2 cups flour
1/4 tsp salt
1/2 cup lard
5 Tbsp cold butter (chopped into small pieces)
1/4 cup water (cold)
1 large egg lightly beaten

Note: Like the past two pie recipes, there are three basic steps you must follow in dough making. (Dry ingredients, fat ingredients, and then liquid.) Hopefully you’re catching on, and mastering pie dough!

In a large bowl, whisk the flour and salt together. Add the lard and butter and cut in, using a pastry knife. Mix the water and egg together. Slowly add the liquid mixture while consistently stirring. (I’d recommend doing this slowly, you might not need the entire liquid mixture.)

Using parchment paper, you’ll probably need 4 sheets for each crust, place the dough between the paper using a sandwich technique. This will allow you to roll the dough without using flour. Roll out the dough. Once the dough is round and approximately 1/8 inch thick refrigerate for 2 hours. Do this for both crusts. This method makes it very easy to place the dough later, just remove the paper and bingo!

Filling:
3 cups strawberries (washed, hulled* and cut into small chunks)
3 cups of rhubarb (washed, cut into 1/2 inch)
1 cup sugar
1 tsp lemon zest
1 Tbsp lemon juice
3 Tbsp cornstarch
1 pinch cardamom (ground)
*hulled: is the act of taking out the green stem/leaves/core from a strawberry.

Mix the strawberries, rhubarb, sugar, lemon juice and zest together. After everything is well mixed let the ingredients sit together at room temperature for approximately 15 minutes. This allows all the flavors to blend together. After your ingredients have become a nice juicily consistency sprinkle in the cornstarch and the cardamom and mix well. Set aside.

Take 1 of the pie shells out of the refrigerator and gently take the wax paper off of one side. Place into pie shell and remove other side of wax paper. Trim excess dough, approximate 1 inch hanging over. Pour in the rhubarb mixture. Take the additional dough out of refrigerator and place on top of filled pie shell. Crimp dough together and make a design with your fingertips or roll the dough over creating a braided look.

Goldening Lacquer
1 egg yolk
1 Tbsp heavy cream
Sugar for dusting

With a fork mix together the egg yolk and the heavy cream. Using a pastry brush lightly brush the top and the edges of the pie. Do not over brush; you do not want a puddle of lacquer on top of your pie while it’s baking. Also, do not brush too hard or you will destroy your crust. Then sprinkle the top of the pie with sugar so that when it cooks the crust becomes candied. Cut a few slits in the top for steam ventilation and place in the oven. First bake at 400 for 10 minutes, and then lower the temperature to 350 for an additional 30 minutes.

After eating this pie I have to admit this pie is so delicious and it took about 30 minutes to make before I popped it into the oven (that’s if you make your dough previously). I think I am going to be adding this recipe to my "holiday pie list," granted the rhubarb supply at the local grocer stays consistent.

Pie 2: Layered Banana Crème Pie, with Homemade Ganache and Caramel

Pie 2: But who's counting... calories

In my household it's been a rough week with everything going on. Between work and play there just isn't enough time to accomplish our everyday tasks. We're all getting flustered because we feel the last days of summer are slowly slipping away as an abominably, blistering cold winter approaches us. I'm sure you're mentally and physically exhausted, overwhelmed, and just need something to make everything better as much as I do. You and I both are in need for some "serious pie." (I didn't know being a pie angel sent from the Heavens by God would require me to actually work! Just Kidding... kinda)

What's "serious pie" you might ask? A serious pie by definition (according to the ten "pie" commandments) is a pie that is so overwhelming delicious and substantially comforting that you don't even bother asking what's in it. Butter, heavy cream, sugar, sugar, sugar etc etc.... unless you want clear skin and a six pack (and a push) who cares! You're not eating it to worry about such matters, you're eating it to feel better and enjoy yourself, and you’re entitled to just that every once in awhile! This recipe will instantly put you in Food Ecstasy. Besides, winter is coming and if you're worrying about not being prepared for the hibernation, let me introduce you to a little friend who can help you. His name is Layered Banana Crème Pie, with Homemade Ganache and Caramel... Let's just say he is the most scrumptious and decadent friend you'll ever meet and he has the power to leave you speechless. (Imagine gentlemen, the power to make your old woman speechless... now that's an idea, it's time to stop watching the football game and bake yourself some peace and quiet.... only kidding) Now that I have your mouth watering you know precisely why I've decided to use this recipe.

Hands down my mother's Banana Cream Pie is absolutely my favorite recipe (tied with Lemon Meringue, Chocolate Pecan, and Mississippi Mud Pie... of course!) and I think it's a great way to bring in the fall season! I hope you enjoy this recipe as much as I do! It has a really rich chocolate ganache that's made from bittersweet, but it almost resembles a dark chocolate. The homemade caramel places you over the edge and the upper layer of banana creme makes you orgasm. Like I promised, it's rich and delicious, but don't ask for calories.... because it's "serious pie!"

Note: When you're describing this pie (or any other desserts for that matter) to your friends make sure you say "care-AH-mel" instead of "CARmal".... it's one of the words that's give you Pavlov's dog salivation! ... along with instant credibility!

Before we begin with the recipe let's point out a beginners pitfall, to make sure you don't fall into it. The biggest mistake people make is not preparing themselves for pie dough. It's important that all utensils/bowls and hands are kept at cold temperatures when handling dough. This can easily be achieved by having a tub of ice water near your work station to place your hands into every 30 seconds and as for utensils/bowls placing them in the freezer ten minutes prior to baking is all that is needed. The reason behind this is because when butter melts it's chemistry changes, and when your hands touch it it changes the flavor, as well as alters the texture making it difficult to work with.

Layered Banana Creme Pie, with Homemade Ganache and Caramel:

My Basic Crust Recipe:
1 tsp salt
2/3 cup very cold water
3 cups plus 2 tablespoons flour
1 cup plus 5 tablespoons chilled butter

In a small aluminum mixing bowl add plenty of ice cubes to 1 cup of water. When the water has started to condensate on the bowl, measure out 1 cup exactly (be sure to measure a second time because of melting ice cubes) add the salt and dissolve. Place salted water in the freezer/refrigerator.

Add flour into a large mixing bowl. Cut the butter 1 inch cubes and place them in the flour. With a pastry knife cut in the butter until they are pea sizes. Butter chunks are good, it helps to make the pie more flaky. Slowly add the salt water, stirring as you slowly add the water, a little bit at a time. After water is fully added use your hands to combine dough, work quickly. Break into two pieces (this recipe makes two crusts, save one for later).

Flatten both of your dough balls to 1 inch thickness and place in the fridge for 2-3 hours minimum.

Preheat oven to 375 F. Take dough and roll into a circle that is 1/8 inch in thickness, make sure you are constantly rotating and flipping the dough. This helps make sure the dough is even and it also helps make sure that the dough is not sticking to your counter. Place dough into pie pan, cut around the pie pan leaving the excess pie dough (approx 1½ inches) that is then folded under and made into a decorative crust. Cut out a piece of wax paper that fits on the bottom of the pie dough and place dry beans or pie weights in the center to keep the center from rising. Bake your dough until it looks dry and flaky, approx 18-22 minutes. Take out the wax paper and beans and allow to cool.

Ganache Layer:
1 cup heavy cream
3 oz bittersweet chocolate

Set the bittersweet chocolate into a bowl. Bring your heavy cream to a boil. Dump your heavy cream on top of your chocolate and let sit briefly, stirring in the chocolate to fully incorporate. Let sit until room temperature is reached. Once both pie shell and ganache have reached room temp, pour ganache over shell and refrigerate.

Caramel Sauce Layer:
1 cup sugar
1/3 cup water
1/2 cup salted butter
2/3 cup heavy whipping cream

In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Let cool to room temperature.Pour over the cooled chocolate ganache and refrigerate.

Pastry Cream:
2 cups whole milk
1/2 vanilla bean, cut open down the middle, seeded
1/4 tsp of salt
4 Tbsp of cornstarch
1/2 cup sugar
2 large eggs
4 Tbsp butter, cut in small cubes

Heat the milk, vanilla seeds and salt in a pan and put over medium heat, and bring to a boil.
In a large mixing bowl, whisk the sugar, cornstarch and eggs until smooth. Slowly add 1/2 of the milk mixture into the egg and whisk constantly to make sure they are combined well. Add the remaining milk and return the whole thing to the saucepan. Cook until you get a thick consistency, at first your mixture will clump, continue whisking non-stop and it will smooth out. Remove from heat and pour into a bowl, let cool for 10 minutes and then incorporate the butter, one tablespoon at a time, until smooth . Cover the surface with plastic wrap, directly touching the cream, let cool completely.

Layer the pastry cream on top of the chocolate and caramel. Cut 2 ripe bananas in medium-thick slices (you know, not a mouthful but not disintegrating when you pick it up), and arrange them over the cream, lightly pressing down. Decorate with chocolate shavings or more caramel.... and if you really need it, some whipped cream.

Whipped Cream (recommended to make when consuming)
1 cup heavy cream
2 Tbsp sugar

Whip together until soft peaks form. Throw a little (or a lot) on each slice.

Wah-la! Bon Appetit!

Pie 1: Chocolate Raspberry Meringue

Pie 1: But who's counting...

So this is where it all begins. Where unemployed undergraduate meets empowered pie chef blogger. It sounds like a story with a beautiful happy ending....

I grew up in a family that was always together during the holidays, and while most of my family members where excited just to be together, I was excited to eat the pie. Growing up my mother and grandmother were both masters at making pie---so let's just say I was shocked moving to New York City where I realized couples didn't even know how to boil an egg. Individuals such as these needed to know what good pie was, and I had a mission. At this exact point in my life I realized it wasn't really a mission, I was an angel sent here by the heavens to help these unfortunate souls. I was commanded by God to write a blog to tell about my journey, and like a good follower I did... So here you have it, a journey set out to make a pie a week, to break the "crust" of a city and their misconception, and to make a boyfriend very very ... ... jolly.

There is a lot of great pie out there that the world hasn't been able to experience and by giving them this oppurtunity I'm sure I can give them better "filling" to their every day lives.

The first recipe is a Chocolate Raspberry Meringue Pie and the flavors are very interesting. However lets just say that it didn't last for more then a day.

CHOCOLATE RASPBERRY MERINGUE:

Crust ingredients:
1 1/2 cups graham cracker crumbs (about 10-12 whole crackers)
4-6 Tbsp melted butter
1 egg, for binding

First Start by preheating your oven to 350*F.

In a food processor insert approx 12 whole graham crackers and process until they are small crumbs (if there are a few bigger chunks this is fine, you can crumble them with your finger tips).
Place crumbs, melted butter and egg into a medium size mixing bowl and stir with a fork to combine.

Press the crumbs into a 10-inch pie pan, spreading them evenly over the bottom and sides. This part will get a little messy. Make sure you've coated the entire bottom and edges evenly so the crust bakes consistently all around.

Bake crust for 10-12 minutes. (If 12, watch closely to keep from burning)

Set on a rack to cool.

Water Proof Layer Ingredients:
1/4 cup seedless raspberry jam
2 Tbsp of sugar

Place sugar and jam in a small sauce pan. On medium high heat constantly stir mixture with a spoon so it doesn't burn. This process takes approx 5 minutes.

Take the pie shell and with a basting brush, brush a thin layer of the mixture on the bottom and sides of the crust. This will allow the crust to keep it's crunchy texture, which is important if you don't want a soggy pie crust.

Pie Filling Ingredients:
5 egg yolks
1/2 cup sugar
2 Tbsp cornstarch
2 cups milk
5 squares bittersweet chocolate, preferably Ghirardelli
3/4 tsp vanilla

Beat egg yolks in a sauce pan, and then add the sugar/cornstarch and stir well (Make sure that you work fast or the cornstarch will clump with the egg). Add 1/4 cup of milk and turn burner on High. Gradually add the milk (1/4 cup at a time within 1 minute increments), stirring at all times (make sure you reach the bottom and sides of the pan to prevent burning). When it begins to turn thick; gradually stir in the Ghirardelli and heat until thick and boiling. This part of the process will take approx. 10 mins. Remove from heat, add your vanilla, and pour into prepared pie shell. Cover the filling with plastic wrap, and prepare the meringue.

Meringue Ingredients:
5 egg whites
1 Tbsp cornstarch
1 Tbsp sugar
1/3 cup water
1/2 tsp vanilla 1/4 tsp cream of tartar
1/2 cup sugar
(1 Tbsp Ameretto if desired)
1/2 pint fresh raspberries

Preheat the oven to 350 degrees and place oven rack in the middle.

In a small pan, combine the cornstarch, 1 Tbsp sugar, and water. Cook for several minutes over medium heat, stirring constantly. The mixture will thicken and become translucent. Cool.

Beat the egg whites until frothy, then add the vanilla, cream of tartar, sugar and Amaretto. Beat until foamy. Add the cornstarch mixture and continue beating until the meringue forms soft peaks; if you lift some with a spoon or spatula, it should form a peak that stands up. The meringue will also look shiny.

Remove the plastic wrap from the pie and place the fresh raspberries over the filling.

Carefully spread the meringue carefully over the raspberrys and filling. Start by spreading it around the edges, being sure to seal the edges of the crust. Pile the meringue into the middle of the pie and make some decorative swirls with your spatula.

Bake for about 20-25 minutes. The meringue should be lightly browned. Check it frequently for the last 5-10 minutes to make sure the peaks don’t burn.

Place in refrigerator for 3 hours and serve cold.

Bon Appetit!