September 2009 – New Mexican Apple Pie

Filed under:2008 P.O.T.M. — posted by admin on May 4, 2010 @ 8:08 pm

 chiliapple_zollinger

Summer is in full swing pie fans, but never fear -  the promise of Autumn is in the air. I thought this might be the perfect opportunity to share a recipe made famous by the esteemed “Daily Pie Cafe” in Pie Town, New Mexico!  Pie Town was featured waaaaaaaay back in a pie of the month card from 1993 by potmc guest artist Lois Maffeo, but if you don’t remember that long ago, I’ll remind you that Pie Town is a little town right smack on the Continental Divide in the desert of New Mexico. Pie Town was built up in the middle of the dust-bowl era in the 1930s, but was named, reportedly, after the delicious dried apple pies made by a general store owner and pie baker named Mr Norman in the 1920s. This particular recipe takes the standard apple pie and “southwests it up” in an amazingly delicious, if unconventional way. I haven’t yet had the chance to visit the mecca of pie in person, but many of our club members have and report that if you get there in time, you’ll find some deeelicious pie waiting for you.
If you can’t make it out there, try making this recipe at home and just close your eyes and pretend you’re out in the wild frontier.

New Mexican Apple Pie  (a la The Daily Pie Cafe)
4 large granny smith apples, peeled, cored and sliced
1 C. sugar
3 T flour
2 t. cinnamon
¾ t. nutmeg
½ c. green chilis
3/4 c. pinon nuts (aka pine nuts), oven toasted
1 T lemon juice
Pastry for a double-crust 9” pie
Put apple slices into large mixing bowl. Top with seasonings, chili and pinon mix well. Set aside to blend flavors while the crust is being prepared. Line pie dish with bottom crust. Place apple mixture  in crust, mounded in the center. Top with one rolled sheet of crust. Pinch and flute edges, cut vent holes into top crust. Brush with egg wash and sprinkle natural sugar on top (optional). Bake at 425 degrees for 15 minutes, then 400 degrees for one hour. Pie is done when juices bubble thick around the outer edge.

December Pie – Parisian Cream Pie!

Filed under:2008 P.O.T.M. — posted by admin on January 21, 2009 @ 11:01 pm

parisianpie

Bonjour mes chers.!  I ‘m in Paris with my lovely parents having a lovely holiday.
And since I’m in a Parisian mood, what better Pie of the Month than a Parisian one,
right??  So after a thorough search through my stockpile of vintage pie recipes, I
found a pie called, appropriately, “PARISIAN CREAM PIE”
This  particular recipe is not actually FROM Paris, no. In fact I got it from an old
1970’s cookbook published by Parents Magazine.  Now, my friends,  I have been
trying hard to figure out exactlty which aspect of this hideous pie recipe the
authors thought were Parisian.  In fact, I can’t think that any self-respecting
Parisian would be caught dead using boxed vanilla pudding, orange jell-O
or canned mandarin orange segments in any kind of recipe.
But that irony, dear members, is part of the beauty of American
pie history.  So here it is, in all it’s convenience-foods-glory…
the very UN-Parisian:
Parisian Cream Pie
One 9” pre-baked pie shell (either pastry or cookie crumb)
1 pkg (3 1/4 oz) vanilla pudding mix (not instant)
1 3/4 C milk
1 egg, separated, 1 tsp orange extract, 1 TB sugar,
1 pkg orange flavored gelatin (3 oz), 1 tsp lemon juice,
1 1/2 C boiling water
Combine pudding mix + milk in saucepan. Beat in yolkl. Cook as pudding label directs. Stir in orange extract. Cool 15 min.  Beat egg white in clean bowl until
foamy. Beat sugar into white and continue beating until soft peaks form.  Fold whites into pudding mixture. Spoon into crust and chill several hours until
layer is set.  While layer is chilling, dissolve gelatin in boiling water. Stir in lemon juice. Chill 20 minutes, or until slightly thickened. Arrange orange segments
in pretty pattern on top of the pudding layer. Carefully spoon gelatin over the fruit. Chill several more hours until firm. If you really want to go completely over-
the top… serve it with some thawed non-dairy-whipped-topping!

October Pie – Cape Breton Pork Pie

Filed under:2008 P.O.T.M. — posted by admin on @ 10:58 pm

Once again just a wee bit late, it’s the PIE OF THE M ONTH!
porkpie

The October pie is one in costume… the Cape Breton Pork Pie!
What? What’s that uproar I hear? Is it the entire club membership shouting
“A MEAT PIE??! I thought you said meat pies weren’t allowed in the club!”
Whoa there pie fans, don’t get your knickers in a bunch there. You will be relieved to
learn that the Cape Breton Pork Pie contains no meat whatsoever. It’s a tasty sweet dessert
pie worthy of p.o.t.m. status.  OK so. Some background. Cape Breton, if you’re rubbish at
geography, is an island on the east coast of Canada that makes up part of the province
of Nova Scotia.  No one seems to know the origin of the name,
But the “pork pies” actually contain a filling flavoured by dates
and brown sugar. Crazy Nova Scotians… go figure.  The filling
is quite rich, so I’d suggest making either a fairly shallow
large tart, or even make the recipe into little bite-sized tarts
Cape Breton Pork Pie
2¼ C chopped dates
¾ C packed brown sugar
¾ C boiling water
¼ tsp salt
1 tsp vanilla
Icing: 2/3 C icing  (powderd) sugar,  2 tbsp maple syrup,
1 tbsp butter, softened
TWO Pre-baked 9” tart shell, or 4 doz 1 1/2 inch tartlet shells.
Filling: In a small pan, bring dates, sugar, water and salt to boil over medium heat. Reduce heat and simmer, stirring often, for 4 minutes or until thickened and smooth. Let cool, stir in vanilla. Spoon into shells.  Icing: Blend together icing sugar, maple syrup and butter until smooth; pour or spoon over tarts. (Tarts can be stored at room temperature for up to 4 days or frozen for up to 2 weeks.).

September’s Pie – Mellowscotch Pie!

Filed under:2008 P.O.T.M. — posted by admin on October 25, 2008 @ 8:06 pm

Hello Hello. I feel terrible that your recipe cards have been running late for the past few months,
and so to make it up to you I thought I’d send super-bonus 3-D interactive stereoscopic card
this month… 3-D, kids!!  Of course, the astounding 3-D effect is best observed if you happen to have
an old stereoscope  around the house, like the one in this little drawing. BUT! Never fear!  Amazingly, if you don’t have an antique viewer , you may, with some practice, still be able to view the 3D image with your naked eye. Check out the directions online here:
http://pieofthemonthclub.org/more/stereo.html   (if you were good at seeing those ubiquitous “magic eye” digital 3D images in the 90s, you’ll probably be good at this too)  ANWYAY, I just picked up a totally fantastic 1950’s cookbook published by the Spry vegetable shortening company called “Aunt Jenny’s Favorite Recipes” Now, I can’t tell you who this “Miss Jenny” is, (maybe just the Spry cookbook lady?) But there are photos of her all the way through the book with little quotes  like “making tender, flaky, digestible pie crust is easy as rollin’ off a log” But this recipe caught my  eye because it sounded sooooo mellow… Meeellllloooowwww-scotch.  Aunt Jenny says:
“Calvin says the fillin’s as smooth as a kitten’s ear. And the flavor’s just grand!”

mellowstereo

Mellowscotch Pie – You’ll need a pre-baked 9” pie crust.
Combine: 1 C brown sugar, 1/4 tsp salt, 2 TB water in top of a double boiler.
Boil over moderate heat to a thick sirup (~5 min)…. Mix 1/4 C milk and 4 TB cornstartch
to a thick paste. Add 1 3/4 cups more milk, then add it all to the hot sirup and cook over hot
water until thickened and smooth and then cook 15 min longer, stirring constantly
Stir a small amount of the hot stuff to: 2 egg yolks (SAVE THE WHITES!), slightly beaten  and stir.
Return this mixture to the double boiler and cook a few minutes more. Add: 2TB butter and 1/2 tsp vanilla.  Cool to lukewarm, pour into pie shell. … Top with Meringue while the filling still warm.
Meringue: 2 egg whites + 4 TB brown sugar + 1/2 tsp vanilla.  Beat whites until they hold a stiff peak. Add sugar gradually (if lumpy, maybe even press through a strainer), beating constantly.
Add vanilla extract. Pile lightly on filling, making sure to seal meringue to crust edges. Bake in 325 degree oven for ~20 min or until delicately browned

August’s Pie – Saucy Bavarian Pie!

Filed under:2008 P.O.T.M. — posted by admin on @ 8:02 pm

Greetings from Utah my beloved pie club members!  I’m here in Utah for two months working
on an experiment at the University of Utah, and staying with deee-luxe pie club members
Ann and Brian Stucki, Jean Hinckley and Jeff Thompson (they don’t all live together, but
I’m moving around from place to place… spreading the love around). ANYway, Jean has a fabulous
collection of old cookbooks that I’ve been pouring through. Specifically some Utah-ish classics
like the 1962 book “Joys of Jell-O”  For those of you that may not be familiar with Utah culture -
Salt Lake City is famous for having the highest per-capita consumption of Jell-O,
and recently Utah made Jell-O their Official State Snack!  So what better than a
Jell-O based pie this month?  You know… in honor of good ol’ Utah.
ALso, at the school store at the U of U, they sell these delicious freshly roasted
candied nuts called “The Nutty Bavarian” in hot pink paper cone wrappers.
So when I found this recipe for “Saucy Bavarian Pie” in the
Joys of Jell-O I just couldn’t resist.
Sometimes the pie stars align in amazing and mysterious ways.

saucy!

Saucy Bavarian Pie
you need a 9” graham cracker crumb crust
2 packages (3 oz each) Raspberry flavour jell-o
2 C boiling water
1 1/2 C cold water
10 oz. frozen red raspberries
1 C whipping cream
Dissolve Jell-O in boiling water. Add 1 C cold water. Measure
1 C of dissolved gelatin mixture and add frozen raspberries
and 1/2 C cold water, stirring until berries separate. Chill this mixture to use as a sauce. Chill remaining Jell-O until very thick (but  not set), then whip with a whisk or electric mixer until thick an fluffy (this part is a bit like a miracle… worth making the recipe just to watch it happen… really, who knew??). In another bowl whip the cream until soft peaks form. Fold the whipped cream and whipped jell-o together. Spoon into the
crust. Chill several hours until firm and then serve with the raspberry sauce.

July’s Pie – Jewel of the Desert Catus Pie!

Filed under:2008 P.O.T.M. — posted by admin on @ 7:57 pm

Hello Hello. Although it is a balmy 61° F (16° C)  here in Scotland,
I am aware that it *may* be a bit warmer where some of you live right now.
So in the true spirit of blistering heat and unrelenting sun that I imagine is
beating down on you more southernly club members, here’s a perfect summer pie.
A refreshing pie made with prickly pear cactus juice!  Prickly pears are the common name for the flat
paddle-shaped cactus in the genus Opuntia. While all Opuntia cactus produce fruits,  the bright pink fruits from
Opuntia megacantha is one of the tastiest and most popular. Some native species, especially those with
dark purple fruit, are not as flavorful. You might also see these fruits called
“tuna” or cactus figs or Indian figs in your local market.  Once you have harvested the
fruit, you will need to remove the little hairy spines that cover the outer skin.
These  “glochids” can be removed by passing the fruit over  an open flame, shaking
the fruit in a bag of hot coals, rubbing them with sand (wear
gloves!), or peeling with a knife (the least fun option). Chop
coarsely, heat in a saucepan with 1/2 cup of water for about
20 minutes until soft. press the juice through a sieve to remove
seeds and fibers.  You may also be lucky enough to find
prickly pear juice frozen  or canned.

cactus_pie

Desert Jewel Cactus Pie
you need a 9” pre- baked pie crust
3/4 C. apple juice
2 TB corn starch
3/4 C. prickly pear juice
1/4 C. honey (or more to taste)
5 medium ripe peaches
combine 1/4 C apple juice and corn starch in a small bowl
combine prickly pear juice and 1/2 C apple juice and honey in a saucepan. heat until honey is melted. Stir in cornstarch mixture. Stir over
medium heat until thickened and clear. Set aside to cool.
Immerse peaches in boiling water for 1 minute, then move quickly into cold water. Slip off the skins. Slice into  uniform slices and arrange in the pie shell. Pour the cooled cactus glaze over peaches. Refrigerate for at least 4 hours before serving.

June – Foolish Pie!

Filed under:2008 P.O.T.M. — posted by admin on July 4, 2008 @ 10:52 am
foolish

 Hello Hello. Back again with the May pie of the month, for those of you keeping track. If you remember
back to last month’s pie card (Forgotten Pie), you may recall that this month’s recipe
is a follow-up recipe. The weird thing is that I can’t actually figure out how
these two recipes are historically linked. They appear on the same page of an old
community cookbook from Mississippi, but are contributions from two different women.
The two recipes don’t reference each other, but nonetheless, I am convinced they
were intended to go together.
This recipe came from a Mrs. Robert Neill , and it starts out with a 9 inch baked meringue crust (for example, you can use the recipe for Forgotten
pie). While the origin of the name “forgotten pie” was fairly obvious, I can’t for the
life of me understand why this pie has the name Foolish Pie?
is it because anyone who thinks a pie made with maraschino cherries
must be a fool? (apologies to the maraschino fans out there)
or is it that Mrs Robert Neill had some inside joke about the
recipe that we may never know? Has anyone in the club
ever heard of this pie recipe before? Pie club historians and
librarians! Help us out here… why Foolish? Was it perhaps
that the inventor of the pie had built her or his house upon
the sand???
Foolish Pie
9″ meringue baked in pie plate
pineapple rings
banana slices
grated coconut
chopped maraschino cherries
chopped nuts
whipped cream.Layer pineapple rings and sliced bananas into the cooled meringue crust. Sprinkle heavily with coconut. Top with whipped cream and then sprinkle with cherries and nuts.

 

June – Foolish Pie!

Filed under:2008 P.O.T.M. — posted by admin on @ 10:50 am

May 2008 Pie – Forgotten Pie!

Filed under:2008 P.O.T.M. — posted by admin on May 30, 2008 @ 2:24 pm

forgotten pie

April 2008 Pie of the Month… Beni Imo Pie

Filed under:2008 P.O.T.M. — posted by admin on April 10, 2008 @ 8:35 pm

Hello faithful (and patient) members!
I was just looking through old pie of the month cards from the past 10 years and had to laugh at how many of them apologise for lateness of the card. Nice to know that at least I am reliable in one area of my life. OK! So here is a pie that, sadly, only a few of you will likely be able to make or try.
Beni imo, also known as Okinawan sweet potatoes, purple yams, or tumai kuru, resemble the red or orange sweet potato (commonly found in North American or European grocery stores) on the outside, but inside are a brilliant magenta or purple color.
I mean REALLY bright! They are NOT to be confused with the Philipino purple yam known as ube
(found sometimes in Philipino markets), which is much more starchy than the sweeter and more tender beni imo. I think you can find these babies in Hawaii (and possibly in Asian markets in CA or big cities? Also check for them canned or frozen).
So BRADSHAWS, its all you this month. Go find these purple sweet potatoes there in Hawai’i and let us know what it’s all about.
OK. If you’re not lucky enough to live in hawai’i or japan,
try this pie with your classic orange sweet potato, it will
still be delicious (and even more sweet) the coconut layer
adds an unexpected twist. mmmm, layers…
okinawan yam and haupia pie
Beni imo & coconut pie
you need a 10” partially baked pie crust, cooled
Purple layer:
8 TB butter, softened
1 C sugar
2 eggs, beaten
2 C cooked and mashed Okinawan sweet potato (aka beni imo, aka tumai kuru)
1/2 C evaporated milk
1 tsp. vanilla
1/4 tsp. salt
Cream butter and sugar. Add eggs. Mix well. Gradually mix in the mashed sweet potatoes.
Add evaporated milk, vanilla and salt. Mix well. Pour into crust and bake at 350°F 30-35 minutes. Cool completely.
Coconut (Haupia) layer:
1 can (12 oz.) frozen & sweetened cream of coconut, thawed (can substitute unsweetened canned coconut milk, but then increase sugar and cornstarch to 7 or 8 TB),
4 TB sugar
5 TB cornstarch
3/4 cup water
Combine sugar and coconut milk in a small saucepan. Bring to a low boil. Combine cornstarch and cold water, stir slurry into coconut milk. Over low heat stir constantly until thick.
Cool slightly and pour over sweet potato filling.
Refrigerate for 3-4 hours.


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