March 2009 – DeSoto Pie!

Filed under:2009 P.O.T.M. — posted by admin on May 4, 2009 @ 12:26 pm


Dear Pie of the Month Club Member,
Happy Spring! I hope you’re having a lovely March whereever you are, it sure is
lovely here in St Andrews. Man. Flowers popping up everywhere and the greening
up of the countryside is always inspiring. Birds singing, rhubarb all ready to pick and my
freshly healed up lungs working just fine and I’m ready for pie!
So! Here is an unusual pie recipe I found in a book about the history of American Food,
but weirdly there isn’t any explaination or history for this particular recipe. So your guess
is as good as mine. It’s unlike any pecan pie recipe I’ve seen before because of the addition
of sour cream in the filling, and meringue on top! I suspect the name is not from the car or explorer
De Soto, but rather De Soto county in Texas. I asked pie guru Bud “the Pie MAN”  Royer
from Royer’s Round Top Cafe
fame if he knew anything about
the history of this pie. He’d never heard of it either, but has
encountered pecan pie recipes with sour cream in them before… is it just a Texas thing?
Any other club members have any clues on the origins of:
De Soto Pecan Pie
preheat oven to 350°F,
prepare pastry for a single-crust 8-inch pie
3 eggs, separated.
3/4 C  sugar
1 TB cornstarch
1/8 tsp salt
1/2 C chopped pecans
1 C sour cream
6 TB sugar for meringue.
Beat yolks well. combine 3/4 c sugar, cornstarch and salt. Add to yolks and beat until thick and yellowy. Add pecans and sour cream, mix well. pour into pie shell. Bake at 350 Ffor 45 min., or until set.  Meanwhile, in a clean bowl beat egg whites until foamy. Gradually add 6 TB sugar beating constantly until stiff and glossy. Remove pie from oven, cool slightly… but while still warm, top with meringue, making sure to seal meringue to edges. return to oven for 12-15 min until lightly browned.

Feb 2009 – Apple Rosewater Pie!

Filed under:2009 P.O.T.M. — posted by admin on @ 12:18 pm

rosewater apple pie

Greetings Pie of the Month Club members. Well February has been a particularly
eventful month. THe pie club lost one of its most devoted and long-time members this month -
one of my best friends Hanna Kolodziejski lost a long and brave fight against cancer on Feb 3.
POTMC old timers may remember Hanna’s face even graced the July 2006 pie card – Montgomery Pie!
Hanna lost her mother Kate just a few years ago, and many of the amazing pie recipes that have appeared
on pie cards over the years were found in old community cookbooks that Hanna’s mom Kate had
collected. This month is no exception! I was honored to be allowed to inherit a big stack of these
old cookbooks as a keepsake of Hanna and Kate.
This month also marked a big birthday for me, and to celebrate I met two other potmc old-timers James Bell and Susan Chamberlain in Istanbul for a week long birthday bash. Then, just to teach me a lesson about not acting my age, the fates dealt me the pneumonia card and I got to spend the rest of the month shivering in bed coughing and aching. Respiratory illness is not a good topic for a pie recipe, but paying tribute to
Hanna and throwing in a bit of Ottoman-era Turkish flavour is! Here’s the perfect thing. From an old Shaker recipe from Enfield
CT (only about 10 min from where Hanna grew up in Mass), but tasting of Lokum (aka Turkish Delight) it’s the amazing:

Apple and Rosewater Pie!

preheat oven to 350°F, prepare pastry for a two-crust
8-inch pie
3 C peeled, sliced baking apples
2/3 C maple sugar (ok to use white sugar instead)
1 TB heavy cream + 1 TB rosewater (mix together)
Line pie dish with pastry, chill. Meanwhile, toss apples in bowl with sugar, cream, and rosewater, stir well to make sure rose water is distributed evenly. Spoon apple mix into crust and pie dish and top with crust into which a few small vents have been cut for steam to escape (or do a lattice top) Pinch/flute the edges well to keep juice from escaping. Bake ~ 50 minutes.

in memory of Hanna K:
Johanna Kolodziejski

January Pie of the Month – Inauguration Special!

Filed under:2009 P.O.T.M. — posted by admin on January 21, 2009 @ 11:18 pm


HAPPY NEW YEAR Pie of the Club members! !
I know at least a few of you are on your way to Washington DC right now to attend
a very historic inauguration event.  Since I’m living abroad, I can tell you that the
election and upcoming inauguration (which probably happened by the time you read this)
of this new president has brought a tangible and electric sense of excitement and hope
to our neighbors around the globe. Its a good feeling. Well done you Americans!
Anyway. Thanks to the magic of the 21st century here is a pie recipe  from the
“Obama Family Cookbook “ that was printed in the CLeveland  Plain Dealer newspaper.
And! according to an article in the Washington Post today “ the president-elect has shown a clear interest in pie.”  Shazam!  I hope there is some pie-related stimulus package n the works for the country!
This one is quite similar to  the “impossible” pie that was
featured as the pie of the month  a couple years back…  Enjoy!
The Obama Family’s Crustless Coconut Pie
preheat oven to 350°F
¼ C butter
1½ C sugar
3 eggs
1 cup milk
¼ cup self-rising flour (or ¼ cup flour plus ¼ tsp
baking powder and a pinch of salt)
3½ oz flaked coconut, 1 tsp vanilla, ½ tsp freshly grated nutmeg
Garnish: Whipped cream, thin slices of lime, or sprig of mint, if desired
Cream butter and sugar with mixer.  Add eggs, one at a time.  Add milk and flour until blended. Stir in coconut, nutmeg and vanilla.
Pour into a greased pie pan and bake in preheated oven for 45 minutes, or until golden brown and barely jiggling when moved.
Refrigerate several hours or overnight. Garnish as desired.

December Pie – Parisian Cream Pie!

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


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!

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:   (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!”


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 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.


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

 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

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