Tag Archives: Pie

Pie is the New Cupcake

How could you ever get tired of cupcakes topped with mounds of icing.  Even Julia Child said that butter and sugar were the best – just not all the time.

Cake Couture is the local version in Honolulu of Sprinkles in LA and Magnolia in New York – impossible to pass by any of these places without buying a few – one to eat in the store; one for the road; and a few that you hope will make it home.

Now the New York Times says “pie” is the new obsession.  And Thanksgiving almost here – pumpkin, mincemeat, apple…

http://www.nytimes.com/2010/11/17/dining/17pies.html?nl=todaysheadlines&emc=a210

Here is a recipe from grandmom’s secret stash – with one of her secret ingredients…   the flakiest crust you will ever eat…

Single Pie Crust

Ingredients:  1 ½ cups sifted flour; ½ tsp salt; ½ cup Crisco (not butter); and 3tablespoons ice-cold milk (secret ingredient)

Sift flour before measuring.  Spoon lightly into remaining cup and level without shaking or packing down.  Combine flour and salt into mixing bowl.

With pastry blender or 2 knives, cut in Crisco; mixture should be coarse. Sprinkle with milk one tablespoon at a time; toss with fork. Work dough into firm ball with your hands.

Press dough into flat circle with smooth edges.  On lightly floured surface, roll dough to a circle about 1 ½ inches.   (I roll the dough between two pieces of waxed paper and peel it away into the pie plate – works great).

Related Post:

https://potpourriwithrosemarie.wordpress.com/2010/08/28/a-convicts-peach-pie-recipe/

A Convict’s Peach Pie Recipe

From Joyce Maynard’s Labor Day (see review in No Charge Bookbunch)…

Frank, the escaped convict, teaches his captives – Adele and her son, Henry, how to make a peach pie in Maynard’s novel – Labor Day.   Henry grows up to be a pastry chef.

In addition to his homespun tales of his grandmother, 3 cups of flour, a little salt, lard, butter, and ice water, Frank’s secret ingredient is Minute tapioca scattered over the crust before adding the filling –

“just so it looks like salt on a road in winter, when there’s ice – and you’ve seen your last soggy crust.  This stuff soaks up the juices for you, without that cornstarch flavor.”

I decided to give the secret ingredient a try with a pie recipe from Grandmom’s secret stash and Frank’s simple rules and ingredients…

Never overhandle the dough; as little (ice) water as you can get away with; keep all ingredients cold

Grandmom’s Crisco Single Pie Crust (double for 2 crusts):

1 ½ cups sifted flour; ½ tsp salt; 1/4 cup Crisco; 1/4 cup butter; 3tbs cold water

Sift flour before measuring.  Spoon lightly into remaining cup and level without shaking or packing down.  Combine flour and salt into mixing bowl.

With pastry blender or 2 knives, cut in Crisco and butter; mixture should be coarse. Sprinkle with water one tablespoon at a time; toss with fork. Work dough into firm ball with your hands.  Press dough into flat circle with smooth edges.  On lightly floured surface, roll dough to a circle about 1 ½ inches.

Frank’s Peach Filling:

  • 3 lb. peaches
  • 1/3 cup  sugar (or less, if peaches are sweet)
  • 1 tbsp quick-cooking tapioca

Add sugar to peeled and sliced peaches.  Sprinkle tapioca on bottom crust. Add filling.  Cover with top crust, cutting slits for steam and crimping edges.  Put pie plate on cookie sheet to catch drips.  Bake in 350 degree oven for about one hour.  Cool before serving.