Posts Tagged ‘Pie’

Strawberry Rhubarb Pie

May 31, 2010

Oh, hi! I made pie! And crust. And it was all quite easy, really!

Farmer's market fresh strawberries and rhubarb go into this homemade pie.

Strawberries are still wonderfully in season so my household has been getting two ripe quarts a week. I personally hate the idea of eating fresh fruit in any other way other than fresh and unadulterated, but sometimes ripe means really ripe, and that’s what happened with the strawberries the week I made this pie.

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Key Lime Pie

March 4, 2010

I have gotten to know my dentist and endodontist very well over the past 15 months. After 8 fillings, 2 cleanings, multiple x-rays, endodontal surgery, a root canal, and a treatment for a crown (got the temporary one on my tooth right now and will get the actual crown on the 25th), I know that my dentist enjoys manchego cheese, that the dental assistant doesn’t eat pork, but will still cook with bacon fat (also, we recognize each other when we run into one another at Whole Foods) and, somewhat inexplicably, I also know that my endodontist has had a hysterectomy. Things just “pop” out sometimes, I guess? (And I’m the one under the anesthesia.) It’s like being at the hairdresser, except you have drills and brushes and picks in your mouth so you become the one doing the listening.

Key lime pie topped with fresh whipped cream.

What am I trying to say, though? Why do you need to know about my dental work? Oh, yes, I remember: Despite all these problems, all this dental work, I have yet to be told by these professionals: STOP EATING ALL THAT SUGAR. I’d like to say I’m trying to cut down, but I’d be lying. Some people smoke. Other people drink. I, like Lamar Odom, love sugar. I like it in candy. I like it in desserts. I like it in my drinks. We all have our vices. I just have to be careful. And so, for the most part, when I make all these desserts I share with family, friends, and mostly coworkers.

So I will occasionally make attempts to reduce my sugar intake, because it’s unhealthy and I don’t want to encourage this kind of behavior, it won’t stop me from baking all sorts of concoctions. Concoctions such as this lovely key lime pie:

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Berry Pie

August 29, 2008

Rice came over and had some of my Blueberry Raspberry Pie with Graham Cracker Crumb Crust. She has been badgering me for the recipe ever since. It’s seriously easy, unlike every other pie recipe I make.

Yum.

Yum. This is even after it was in the fridge a few days.

Graham Cracker Crumb Crust (Makes 9-inch Pie Shell and topping, but I make more for a more substantial crust and topping)
Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker

1 1/2 cups graham cracker squares (or gingersnaps, vanilla/chocolate wafers)
1/4 to 1/2 cup sifted powdered sugar (I used 1/4, it doesn’t need much sweetness)
6 T melted butter
1 tsp Cinnamon, optional

If you’re making everything right away, preheat the oven to 425 degrees. Smush or blend crackers to even fine crumbs. Pour crumbs into mixing bowl; add cinnamon, sugar, and butter. Blend well with fingers or a fork. Reserve a few tablespoons for the topping. Pour into a 9-inch pie plate, pressing firmly to sides of pie plate. Cool until ready to fill. When the pie is filled, scatter the reserved crumbs over the top.

I always make a bit more than it calls for so I have a little extra for the top. This crust is so tasty.

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