pie recipes

mom and apple pie, part two

~ jama ~ 3 Comments

“A lot of people have never really had the chance to taste a decent apple pie, but after a minute’s sensual reflection will know positively what they would expect if they did. They can taste it on their mind’s tongue . . . ”
  ~ M.F.K. Fisher, “Mom, The Flag and Apple PIe.”

Rhapsodizing yesterday about apple pie as a supreme American icon brought back some fond memories.

My mom’s not a baker, but two of her younger sisters made very fine apple pies. It was all pretty mysterious, though, since I never actually saw Aunty Ella or Aunty Inez in full baking mode. Their mouth-watering creations simply appeared in all their glory at family potlucks.

Alas! Eating homebaked goods does not come without its risks. We knew, early on, to be cautious of the “Aunty Ella phone call.” Sometimes she would invite us over in the middle of the week to help her polish off baked goods that had been otherwise rejected by her family. Christmas fruitcake from the Depression era and overbaked rock-hard cookies come to mind. We called those toothbreakers “prison cookies,” because my uncle worked as a prison guard and sometimes brought home cookies baked by real hardened criminals. (We assumed Aunty Ella had  channeled their recipes.)

To be fair, though, Aunty Ella was a good baker most of the time, but somehow, I don’t remember eating that many of her apple pies. It was Aunty Inez’ apple pies that we truly coveted.

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in the sweet pie and pie

~ jama ~ 9 Comments

 
“When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it’s not, ummmmmm, boy.” ~ from “Deep Thoughts” by Jack Handey 

So, when you go to the grocery store, do those big beautiful strawberries in the produce section keep calling out your name? 

Here’s the perfect solution: put those babies in a pie! It would make a nice treat for Father’s Day, or any time you want a pretty, shimmering dessert to wow your guests. 

I first made this pie at our old house, where my husband, Len, took great pride in his strawberry patch. Now we live in the woods and don’t get enough sun to grow our own. Sigh. But that won’t stop us from making this pie. It’s that good. You can use any type of crust you wish — roll out a shortcrust, if you’re feeling ambitious, or try this pressed crumb crust, which I’m posting here. Enjoy!

FRESH STRAWBERRY PIE
(makes 1 9-inch pie)

Filling:

1-1/2 to 2 quarts fresh strawberries
1 cup water
1 cup sugar
2 T cornstarch
4 T strawberry flavor gelatin

Mix water, sugar and cornstarch and bring to a boil. Add strawberry jello. Set aside to cool. Fill baked shell with strawberries. Pour cooked mixture over this.

Butter Pecan Crust

1/2 cup butter
1 cup flour
1/4 cup light brown sugar
1/3 cup chopped pecans

Preheat oven to 375 degrees F.

Blend butter, flour and sugar until crumbs form. Stir in nuts. Press mixture into a 9-inch pie pan. 

Bake for 12-15 minutes until golden brown.

Tips: Read this classic by Lois Lenski. How I LOVE this book!

      

 

two boys, a splash of summer, and fudge pie

~ jama ~ 15 Comments


      A Couple of Boys Have the Best Week Ever by Marla Frazee
(Harcourt, 2008), ages 5 and up, 40 pp.

See those two boys on the cover of this new picture book? Their names are James and Eamon and I officially love them.

Here’s why:

They go to Eamon’s grandparents’ house in Malibu so they can attend nature camp.
They do not like nature.
But they do like playing video games, watching TV, and eating Pam’s (the grandma’s) banana waffles and coffee ice cream icebergs.
They wear the same shorts all week.
They romp, run, jump, dash, tumble, crawl, march, sip and spin through this exuberant and funny summer story.
They do not like nature.
They know what summer is for.
They are clever, creative, and mindful of their elders.
They make penguins out of mussel shells and rocks, touching Bill’s (the grandpa’s) heart.
They like nature in their own way.
They are 100% boy.
They are best buddies, always and forever.

Marla Frazee has captured the essence of summer and friendship in this perfectly pitched picture book, which is part narrative, part scrapbook, part comic book. Based on the real-life experiences of her son, James, and her editor, Allyn Johnston’s son, Eamon, this story will appeal to a wide range of ages because of its accessible humor and oh-so-familiar premise.

Kids will love how the words say one thing, and the pictures another. They will want to visit Bill and Pam at the beach, ride in Bill’s red jeep up and down the mountain, and pounce on the blow-up mattress. They will want, in short, to read this book over and over again.

A Couple of Boys Have the Best Week Ever has received starred reviews from School Library Journal, Kirkus, Publisher’s Weekly, and the Bulletin of the Center for Children’s Books. I guess it’s pretty unanimous, then. This is THE book to jump-start your summer. Better stock up on bananas.

Even more exciting, the one and only Marla Frazee will be dropping by alphabet soup in several weeks for a SOUP’S ON interview! To celebrate this highly anticipated event, here is Marla’s recipe for Fudge Pie, which is included in Writers in the Kitchen, compiled by Tricia Gardella (Boyds Mills Press, 1998). This is one of the most enjoyable recipes I’ve ever read.

People, at this very moment I am wrapping my lips around a warm bite of this death-by-fudge pie. It’s sinful, rich, and has turned me into a totally shameless chocolate pusher. You must try this. Ecstasy never came so easy!

FUDGE PIE

2 squares Bakers chocolate or 3 T cocoa
1 stick butter or margarine
1 cup sugar
1/4 cup flour
2 eggs, beaten
2 tsp vanilla
4 pinches salt
1/2 cup chopped nuts

Melt Bakers chocolate or cocoa and butter in saucepan. Then add remaining ingredients.

Fudge pie is best when it’s already past your bedtime. Your parents are exhausted and staring at the TV. You sneak into the kitchen and begin melting the butter and chocolate in a saucepan.

Your parents call out, “What are you doing in there?”

Say, “Nothing!” Stir until melted.

Add the sugar, flour, eggs, vanilla, salt and nuts to the same pan. Quickly pour this goop into an 8-inch pie pan, and put it on the top rack of the oven for 25 minutes at 350 F.

Your parents call out, “Hey, what’s all the racket?”

Now you can answer with, “I made fudge pie!”

Of course, they won’t send you to bed now. They’ll make room for you on the couch. You snuggle in next to them, but not for long, because fudge pie tastes best when it’s slightly moist, like a brownie.

Get it out of the oven.

Eat it topped with ice cream, or just plain, along with a glass of milk.

Don’t worry about the dishes.

Your parents wil do them after you go to bed.

**Edited to add: Congratulations to Marla on winning a 2008 Boston Globe-Horn Book Honor Award for this book! Yay for James and Eamon and Bill and Pam!!

a valentine from the heart

~ jama ~ 17 Comments


Heart in Hand Restaurant, historic Clifton, Virginia

Nothing says, I love you, better than chocolate.

Even better if it’s homemade.

I know, Valentine’s Day is practically here. You don’t have a lot of time, and even if you did, the thought of making something fancy and labor-intensive has you contemplating a trip to the nearest bakery or candy store.

But here is something supremely delicious that will not require hours in the kitchen or purchasing stock in Williams  Sonoma. Best of all, this recipe has a history, and it comes from the heart — the Heart in Hand, that is, my favorite restaurant in Northern Virginia.

Twenty-something years ago, my husband and I discovered this quaint Southern country treasure at the end of a long winding road, just over the railroad tracks.The restaurant occupies part of a turn-of-the-century clapboard building that once housed the Buckley Brothers’ General Store. It started in 1982 as a one room lunch and tea place, a cozy stop for visitors meandering around town looking for antiques. By popular request, the restaurant soon began serving dinner and holiday meals, and eventually branched out into catering.

Famous people have come flocking, too: Nancy Reagan, George Will, and Cybil Shepard, as well as Supreme Court justices, senators, and other congressmen. The opening scene of the movie, Broadcast News, was filmed here with William Hurt and Holly Hunter.

But why do we love it so much? Maybe it’s the warm-from-the-oven spoon rolls, the Tennessee ham bone soup, the pan-fried catfish with pecan butter, the breast of duck with gingered brown sauce, or the poached Norwegian salmon (lemon beurre blanc with capers). Or just maybe it’s the I-can’t-decide-because-everything-is-so-danged-delicious dessert menu, served amongst charming antique furniture, quilts and folk art.

Which brings us to our Valentine dilemma. Nothing but the best for those you love, right?

Friends, I give you pie. Not just any pie. We’re talkin’ Geba’s Iron Skillet Chocolate Pie. Suzanne Worsham, who owns the restaurant with her husband, Travis, says: “This is my mother’s (Geneva Winningham of Cookeville, Tennessee), Chocolate Pie recipe. As a child this was our everyday favorite pie. Now at the restaurant it is the number one dessert sold!”

There’s nothing like a family recipe. Tried and true. Full of love and happy memories. The restaurant’s name is a tribute to “our forefathers who worked hard with their hands through the love in their hearts.” So be sure to add your love when you make this divine dessert.

GEBA’S IRON SKILLET CHOCOLATE PIE
(serves 6 chocoholics or 8 smaller servings)

2 cups sugar
1/2 cup butter or margarine
5 eggs, separated
2-1/4 cups milk
4 rounded T dry cocoa
4 rounded T flour
1 tsp real vanilla
1 9″ pie shell (deep dish)

Mix all dry ingredients. Melt butter or margarine in 10″ iron skillet (or Teflon lined skillet). Add dry mixture, mix lightly. Combine beaten egg yolks with milk, add to mixture, stirring constantly. Cook slowly until really thick. Remove from heat, add vanilla, blend well and pour into baked pie shell. Cool and serve with sweetened whip cream.

Note: The sugar mixture can be cut by 1/3 or 1/2 if you desire a less sweet chocolate.

Also, you can make a meringue of the 5 egg whites (room temp) to which a pinch of salt, pinch of cream of tartar and 1/4 tsp vinegar have been added. Beat until stiff and add 10 T of sugar until well blended. Put on pie, pile high with uneven finish. Bake at 350 degrees for 10 to 12 minutes.

(from Cooking with Heart in Hand, by Suzanne Winningham Worsham, 1987)

Cautionary note: This pie may cause swooning and undying adoration. You may also notice a tendency to attract love slaves.

my life for a tart

~ jama ~ 9 Comments

                                  The Queen of Hearts
She made some tarts,
All on a summer’s day;

                                  The Knave of Hearts,
He stole the tarts
And took them clean away.

                                  The King of Hearts
Called for the tarts
And beat the knave full sore;

                                  The Knave of Hearts
Brought back the tarts
And vowed to steal no more.

I can’t believe he thought he could get away with it. But I guess knaves will be knaves.

Welcome to Day 4 of my Children’s Book Week Celebration featuring recipes inspired by Mother Goose. Just for you, I have once again thrown caution to the wind in order to bring you the real stories behind the seemingly innocent rhymes we all learned as children. At least for me, peas and pumpkins will never be the same.

The Queen of Hearts first appeared in print in the European Magazine (1782). The rhyme actually had three more stanzas which were normally not printed because they were deemed too bawdy for children. (Here we go.) Although the Queen of Hearts was included in some nursery rhyme collections, she didn’t become well known until Lewis Carroll included her in Alice in Wonderland, published in 1805. He depicted her as a playing card with an attitude. Very clever, indeed.

The Queen was always grumpy and liked to play croquet, using a flamingo as a mallet and a hedgehog for a ball. She liked to say, “Off with his head!” at anything that moved. When she saw three gardener cards painting white roses red, she demanded that their heads be cut off. She wanted the same thing for the Cheshire Cat, even though his was only a floating head. Basically, she wanted everybody’s head cut off. It could have been a PMS thing.

And when the knave stole the tarts? She demanded that he be sentenced before the trial. Kind of like having dessert before the meal.

So just who was this Queen, really? Historians, of course, disagree. Some say she was actually Elizabeth, granddaughter of Mary Queen of Scots. Others say the Queen could have been Judith from the Bible. But these speculations fail to take into account the Queen’s appearance on playing cards, which date back to 1650. These early French decks contained illustrations of kings and queens over 100 years before the rhyme appeared, so it seems unlikely that the Queen of Hearts was based on an actual queen from history.

Evidence is different for the knave, though. Apparently he was a French rapscallion named Etienne de Vignoles. Just your typical pillager, gambler, and mercenary, who appeared in many funny nonsense rhymes. Not someone you’d want your daughter to marry. Unless he swore off tarts.

Speaking of which, I have found the perfect recipe! It comes from Ruth Ann Zaroff’s Alice in Wonderland website. She calls it “the Queen’s secret recipe.” Apparently, if made correctly, they are good enough to steal. Make these for someone you love. 

THE QUEEN OF HEARTS’ STRAWBERRY TART
(makes one 9″ pie)

Crust:

1 stick butter, melted
1 tsp sugar
1 cup flour

FIlling:

4 cups whole strawberries, hulled
1-1/2 cups warm water
1-1/2 cups sugar
4 T corn starch
1 3-oz package strawberry gelatin
1 drops red food coloring

Whipped cream

1. Preheat oven to 400 degrees. Mix all crust ingredients and pat into a 9″ pie plate. Prick the bottom with a fork and bake for about 15 minutes, or until lightly browned. Cool.

2. Arrange whole strawberries in the crust.

3. In a saucepan, cook water, sugar, and corn starch until the mixture becomes clear. Add gelatin and stir until dissolved. Add food coloring. Pour over the strawberries that are in the crust. Chill well.

4. Top with whipped cream before serving.

5. Beware of women eating chocolate and carrying flamingos.

 

Weekend Wrap-up:  Simply Eggs-traordinary!