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.