2 am Monday Morning 11-9-15

The Nine Days of Pie has kicked my ass! I have lost count of how many pies I have made. Many people have also brought pies, thus far including lemon meringue, mini apple caramel, and paleo pumpkin and cranberry, others brought additional supplies such as butter and fine cream, and wine and crab. Several people have suggested, and after my struggle this year to make enough pie to really allow for pie frenzy, next year may be a full on pie potluck.

It is after 2 am and the last pie of Sunday night is just about to come out of the oven! I have failed miserably with my promised daily posts. Not only did I fail to post daily blogs, I did not post recipes either. This leaves me the obvious dilemma of what the hell did I bake on Tuesday? and that sort of thing.

The Nine Days Of Pie the 2015 version has been a wild ride! Pie madness, last minute pie changes, near disasters, and even a pie heckler made for the most insane Nine Days of Pie ever!

Full pie list, recipes, and a recap coming soon…


Yarnall Family’s Fyrstekake

This came from Bon Appetite (Link at bottom of page). It had cardamom in a string role, so it caught my attention in a big way!



  • 1 1/4 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. ground cardamom, preferably freshly ground
  • 1/4 tsp kosher salt
  • 1/2 c. (1 stick) butter, room temperature
  • 1/2 c. sugar
  • 1 large egg yolk
  • 2 tsp. whole milk or heavy cream

Filling And Assembly

  • Unsalted butter (for pan)
  • 2 c. slivered almonds
  • 1 c. powdered sugar
  • 3/4 tsp. ground cardamom, preferably freshly ground
  • 1/4 tsp. freshly grated nutmeg
  • 3 large egg whites
  • 1/2 tsp. vanilla extract
  • 1 large egg yolk

Special Equipment

  • A 9-inch-diameter fluted tart pan with removable bottom; decorative cookie cutters




  • Whisk flour, baking powder, cardamom, and salt in a medium bowl; set aside. Using an electric mixer, beat 1/2 cup butter and sugar in a medium bowl until pale and fluffy, about 3 minutes. Beat in egg yolk and milk. With mixer running on low speed, gradually add dry ingredients and beat just until thoroughly combined.
  • Pat dough into a ball; break off one-quarter of dough. Form each piece into a ball. Flatten balls into disks. Cover separately and chill dough disks for at least 2 hours or overnight.

Filling And Assembly

  • Butter tart pan. Break larger dough disk into small pieces and scatter over bottom of tart pan. Using your fingertips, press dough onto bottom and up sides of pan. Use the flat bottom of a measuring cup to smooth the surface and trim the edges. Roll out smaller dough disk to about 1/8 inches thick. Using decorative cookie cutters, cut out shapes and place on a parchment paper-lined baking sheet. Cover and chill crust and cutouts for 1 hour.
  • Preheat oven to 350°. Pulse almonds, powdered sugar, cardamom, and nutmeg in a food processor until nuts are finely ground. Transfer dry ingredients to a large bowl. Using an electric mixer, beat egg whites and vanilla in a medium bowl until medium peaks form. Gently fold egg whites into dry ingredients.
  • Whisk egg yolk and 2 teaspoons water in a small bowl to blend. Fill chilled crust with almond mixture; smooth top. Arrange cutouts on top and brush cutouts with egg wash.
  • Bake tart until crust and cutouts are golden brown and filling is set, 30-35 minutes. Transfer to a wire rack; let cool. DO AHEAD: Tart can be made 2 days ahead. Store airtight at room temperature.
  • Recipe by Rachel Sanders, http://www.bonappetit.com/recipe/yarnall-family-s-fyrstekake

Aussie Humble Pie

Aussie humble pie with a steak and ale filling (See link to original recipe below)

Cooks In 4H 30M plus cooling. Difficulty: Not too tricky

*PLEASE NOTE the above statement from the original recipe that this is “not too tricky”, but takes 4.5 hours “plus cooling”. Kind of an oxymoron. This took overnight cooling. Do NOT be fooled, there is nothing humble about this “Simple Steak Pie”.


  • 1 kg beef skirt, chopped into 1cm chunks
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 whole nutmeg , for grating
  • 2 large carrots, peeled
  • 2 red onions , peeled
  • 4 sprigs of fresh rosemary, leaves picked
  • 500 ml pale ale
  • 1 heaped T. corn starch
  • 1 T. tomato purée
  • 250 g button mushrooms
  • 1 large egg yolk, beaten , or semi-skimmed milk

For the pastry:

  • 600 g plain flour, plus extra for dusting
  • 150 g cold unsalted butter, cubed, plus extra for greasing
  • 150 g Cheddar cheese


Place the beef, 1 heaped teaspoon of pepper, a good pinch of salt and 2 tablespoons of olive oil into a large bowl. Grate in half a nutmeg, then toss to coat and set aside.

Roughly chop the carrots, onions and rosemary leaves.

Heat a drizzle of olive oil in a wide, medium pan over a medium heat, then add the beef and cook for 15 to 20 minutes, or until the meat is browned all over and any liquid has evaporated, stirring frequently.

Meanwhile, heat another medium pan over a medium heat. Add the chopped veg and a drizzle of olive oil and cook for 15 to 20 minutes, or until softened and caramelised, stirring frequently, then remove from the heat.

Add the ale to the beef, turn the heat up to high and allow the liquid to boil and bubble away, stirring and scraping all those lovely sticky bits from the bottom of the pan. Stir in the corn starch and tomato purée and cook for 2 to 3 minutes, or until it forms a thick paste. Stir the softened veg into the pan, then pour in 2.5 c. of cold water. Roughly slice and add the mushrooms, then bring to the boil.

Reduce the heat to medium, cover and simmer for 1 hour 30 minutes, then take off the lid and simmer for another 30 minutes, or until thickened and reduced and the beef is tender, stirring occasionally. Season to taste, transfer to a bowl and allow to cool completely for a few hours or preferably overnight in the fridge.

Meanwhile, make the pastry. Combine the flour and a good pinch of salt in a bowl, then grate in the Cheddar and rub into the flour along with the butter, until it resembles fine breadcrumbs. Gradually add 250ml of cold water, stirring continuously to combine, then use your hands to bring it together into a rough dough – be careful not to work it too much. Wrap the dough in cling film and place in the fridge until needed.

Ready to bake:

Preheat the oven to 180ºC/350ºF/gas 4. Grease pie dish with a little butter. Roll out bottom crust on a flour-dusted surface to the thickness of a pound coin. Place in pie pan. Gently press the pastry into the sides of the dish, then roughly cut away the excess.

Fill with meat filling. roll out top crust and cover. Trim away any excess, crimp the edges with a fork and pierce a little cross into the top. Brush over a little more milk or beaten egg, then place in the hot oven for 25 to 30 minutes, or until golden and piping hot through.

Adapted from recipe at http://www.jamieoliver.com/recipes/beef-recipes/aussie-humble-pie/#g079DXWVLx2apGq7.99

Pecan Pie 2015 – The Good One

Pecan Pie, Based on a recipe in Time Life Books ‘Foods of the World’

Single crust pastry, unbaked.

4 eggs

2 c. dark corn syrup (I used 1 c. dark corn syrup and 1 c. Lyons Golden Syrup)

2 T. melted butter

1 tsp. vanilla extract (I used 2)

1 1/2 c. pecans



Prepare crust, roll out, and line pie pan.

Beat eggs welling large bowl for about 30 seconds.

Pour in syrup while mixing, beat well.

Add butter and vanilla, mixing well.

Add pecans, still gently and fold into unbaked pie crust.

Bake in 400 degree oven for 35-40 minutes.

Serve warm or room temperature.

Real Key Lime Pie

Real Key Lime Pie



1 1/4 c. graham cracker crumbs

1/4 c. firmly packed light brown sugar

1/3 c. butter or margarine, melted


2 (14-ounce) cans sweetened condensed milk

1 c. fresh Key lime juice* (This took an entire bag of tiny key limes from the grocery store)


2 egg whites

1/4 tsp. cream of tartar

2 T. granulated sugar


Combine first 3 ingredients. Press into a 9-inch pie plate.

Bake piecrust at 350° for 10 minutes or until lightly browned; cool.

Stir together sweetened condensed milk and lime juice until blended. Pour into prepared crust. Set aside.

Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy.

Add granulated sugar gradually, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (2 to 4 minutes).

Spread meringue over filling.

Bake at 325° for 25 to 28 minutes. Chill 8 hours.

*Bottled Key lime juice may be substituted for fresh juice.

NOTE * I have not, that I can recall made a real Key Lime Pie ever. Shane kindly squeezed an entire bag of key limes for this recipe! In the end, it was a bit too sweet. And I would of course have added vanilla normally, but wanted to make it this time exact to the recipe which I believe was in Southern Living, though I do not have a link.

According to Southern Living… 

No one can pinpoint when lime pie first showed up in the Keys. Developed by early Bahamian settlers, Key lime pie appears to have been around for more than 100 years.

Opinions differ on whether it should contain eggs or even if it should be baked—and that’s just for the filling!

You could probably incite a riot discussing Key lime pie’s topping and crust. Should the topping be made of whipped cream or meringue? Does it call for a graham cracker crust or a pastry crust?


Key Lime Pie Basics

Key West locals—“conchs,” as they’re called—do adhere to a few universals for Key lime pie.

  • First, Key lime pie is never green, but rather a natural creamy yellow.
  • it’s always made with small, round key limes,
  • And any Key lime pie worth its weight—and taste—is made with sweetened condensed milk. Never milk. That is because milk was unavailable in the Florida Keys until the 1930s with the opening of the overseas highway when tank trunks carrying ice could get to the region.
  • And after much debate the Key Lime Pie was made Florida’s official pie in 2006.

Coconut Cream Pie

Makes 2 pies


2/3 c. coconut flour

1 c. unsweetened shredded coconut

1/2 c. almond flour/meal

1/2 c. coconut oil, chilled and cubed

3 T. flax seed meal, stirred into 3 T. hot water, set aside

5 to 6 T. cold water


Mix water and flax seed meal, set aside for 15-30 minutes.

Mix dry ingredients.

Cut in coconut oil until crumbly.

Cut in flaxseed meal mixture until distributed thoroughly.

Add water a few tablespoons at a time.

Press together to form a ball and cover for 30 minutes.

Divide crust and press firmly into two pie pans.

Bake for 10 – 13 minutes at 350 degrees.

Cool before filling with filling.


Pie Filling: 

1 (13.5 oz.) can coconut cream

1 c. half & half

1 c. heavy whipping cream

6 egg yolks

1 c. sugar

1/3 c. cornstarch

1 T. vanilla

3 T. butter

2 1/2 c. shredded coconut


6 egg whites

1 tsp. cream of tartar

1/2 c. powdered sugar


Preheat oven to 375 degrees, bake pie shells for 10-15 minutes, use pie weights or foil in the bottom.

In a saucepan, mix the coconut creme and the milk, cook over low heat.

In a small bowl, combine sugar and corn starch and add to milk, and stir.

In a small bowl, mix egg yolks, add 1/4 – 1/2 cup of the hot milk and stir into eggs, add more hot milk, then add eggs to saucepan. Continue stirring.

Add coconut 1 c. at a time until thickened. Remove from heat, add vanilla and butter. Set aside.

Beat egg whites and cream of tarter to soft peaks, add sugar slowly and continue beating to hard peaks.

Fill pie shells with filling and top with meringue. Bake for 15 minutes. Lower heat to 325 and bake an additional 20-30 minutes, until meringue is golden.  Cool.



Can you believe it? It’s time for PIE!!!

The Nine Days Of Pie is a special holiday celebrating Shane’s Birthday and a love for pie. It is an open house of sorts too, our way to bring people together and as Shane says, “have great conversations and pie”.

As I look back to last year, I see that several recipes are still missing. I will work to resolve this as I locate a few cookbooks that appear to be hiding. This year I will make sure to be disciplined about posting the recipes right away, and even beforehand if I can.

As always we welcome and encourage satellite celebrations wherever you are – for one day or all of them – let us know. Let’s celebrate together from far away! Send or post pictures and I’ll share them.

This year we are planning a retrospective of favorites from the last FIVE years. Shane and I have gone through this entire blog all the way back to the very first post in 2010(?) and we each jotted down our favorites. Ironically, when I counted them up we both had Nine!!!

Also, as we’ve all begun to rot in our own special ways in this modern world, thanks to all of the pollution and toxins all around us, I will do my best to offer a raw, vegan, paleo, OR gluten free pie each day to accommodate special dietary requirements from guests. (Please RSVP the day(s) you are coming by if you have ANY dietary requirements. I want everyone to enjoy the celebration!)

I recall that during the very first year of the Nine Days Of Pie, all of the crusts were gluten free. In fact, I enjoyed trying the different flavored grains and nuts so much that I have incorporated some them into nearly all of my baking. This is a long study for me, and I have learned a lot about making pie from this annual celebration.

Shane and I are super excited about this year’s Nine Days of Pie, I have some exciting pies up my sleeve, and we can’t wait to see you!

  • RSVP Special Diets to me at: 365roadtrip@gmail.com.
  • If you are planning to stay the night in Astoria and plan to stay at a hotel, please check out this year’s FB Event Page for hotel info: https://www.facebook.com/events/777159249073170/

PRESS! For the Nine Days Of Pie?!?!?!

Our local paper saw fit to cover our homemade holiday: http://www.dailyastorian.com/ear/20141114/in-one-ear-nine-days-of-pie

A clip of the article, to read it all, just click the picture, or scroll below.

Nine Days of Pie

Astorian AMY BUGBEE has an unusual (and tasty) way of showing her love for her husband, SHANE BUGBEE, on his birthday every year: THE NINE DAYS OF PIE. Some pies and the couple, are pictured in photos courtesy of the Bugbees.

Even though she works full time, she make pies every day, for nine days — sometimes as many as four different kinds of pie in one day — and no recipe is repeated. Lucky friends stop over every evening to sample the day’s savory treats.

No recipe is too complicated or bizarre for Amy to tackle, and the recipes are from friends (who bring over their mothers’ and grandmothers’ recipes), or from ancient cookbooks Amy finds in thrift shops and at yard and rummage sales. She says some of the most interesting recipes are from cookbooks of family favorites compiled by church ladies.

The amount of butter and flour used over the nine days is Promethean, as yes, she makes all of the crusts from scratch each day. This year’s focus was on pies with vanilla as an ingredient, as she makes her own vanilla extract, TRIPLE XXX VANILLA (www.worldsgreatestvanilla.com). Better yet, aspiring pie-makers, Amy shares her recipes, photos and observations each year on her website, http://ninedaysofpie.com.

At Day 2 this year, “Shane just admitted he has eaten too much pie, and I am exhausted and I feel like I am melting,” Amy wrote. “But it is The Nine Days Of Pie, and that’s how it goes!”

And yes, they happily made it through the whole nine days, which ended Sunday, and now she’ll begin the process of collecting new recipes for next year’s fete. Anyone who has sampled her pies will be counting the days.

— Elleda Wilson

Day 9 of the Nine Days Of Pie – Happy Birthday Shane!!!

The Big Finish and Happy Birthday Shane!!!

Rats, just as I got my second wind and it’s over – Nine more days! Nine more days! - Another Nine Days Of Pie for the history books! And truly there could not have been a better end to this celebration.

First the pies:

Yes, FIVE pies! I know, how did it happen? Well, since I was able to re-add Bluebarb thanks to Cathy Nist aka The Rhubarb Fairy, and Shane had already requested the 1890 coconut and a cherry pie, so I had three sweet pies now planned. Then Shane, whose birthday it is, also said he wanted a redo the French Easter pie which he liked so much. Off to the store I went for more pork, and several other items.

The pies were rolling out in perfect procession, the cherry, the  bluebarb, then the savory sweet potato, then the French Easter Pie, and finally the coconut. All of the pies were out of the oven by 7pm which is a feat this year!

We had a splendid showing of guests as well. Shane’s Birthday Brother raymond joined us for a second night, also Rick from Astoria Coffee and Tea, the finest coffee and tea you’ll ever drink, and a surprise visit from Kathy Duffy my former co-worker at the Sou’Wester rounded out another perfect group of Pie and Shane celebrants! Even our neighbor Bill stopped by for more pie, this year attending three of our nights of pie.

Pies we ate and laughs we had, I think we all agreed the cherry was amazing, Shane gave it his Best in show stamp of approval and of course the coconut was perhaps the best it has ever been. The French Easter Pie was not as good as the first time, but I suppose I got cocky and made it too big so the meat was spread too thin. Oh well there is always next year. And next year will be year six, and time for a retrospective of favorites which will certainly include French Easter Pie.

Shane was so very pleased with the very interesting people that came by, he said it was the intelligentsia of the area and beyond. He reveled in the varied and riveting conversations, sharing information and swapping stories was great. And Dave Archer made sure to show everyone the beaver sac display Shane made for me, and we handed out our Beaver Riot papers for the vanilla company too. And everyone who came really came for pie and to be part of this celebration, which means so much!

Thank you to all of our wonderful guests and all of the great gifts offered forth to Shane. We don’t have family really, so this is a very special time for us. Shane received a great painting from Roger, a Nine Days Of Pie/Big Foot sketch and a Spike painted pumpkin from Jane, cool art making items from Dave and Brent, a jar of plastic and glass eyes from Raymond, a cool painted T-shirt from Reno Amy, a good book (and a journal for me!) from Heather and Tim,  a third of a bottle of vodka with aluminum foil as the cap from Dinah, Peerless pie tins from Rick, computer speakers, warm socks and slippers from me, and a stainless steel french press from Kniqui & Dianne who were with us in spirit.

We also received wonderful treats and libations from Jessamyn Grace, Cathy Nist, Kathy Duffy, Heather & Tim, Joanne Leech, Raymond, Dinah, and Dark Lady & DJ Kronos, Nik & Jesse, and Jake. Coffee & Tea provided by Rick and Astoria Coffee & Tea Co. Thank you all for being part of the Nine Days of Pie! If I missed anyone please forgive.

And, yes it’s true, I am still posting recipes. If there are any missing they will be up in the next few days. I will work on them as I come down from my pie high!

I think I have counted 34 pies this year. That’s a new record! Also, I used 10 pounds of butter, about 22 pounds of flour,  dozen eggs, 3 quarts of heavy cream, countless pounds of fruit, and a large array of spices.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Bluebarb Pie

(Not sure if it was eating this after the amazing almond cherry, or what, but this one needs a little something. Next time I might double the cinnamon and vanilla. Or perhaps the blueberries were just tasteless, not sure, but it needed some zazz.)

  • Double crust pie recipe
  • 2-3 cups of blueberries, fresh or frozen
  • 2-3 cups of rhubarb, cut to about the same size as the berries
  • 3 T. cornstarch
  • 1/2 c. sugar
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 2 T. lemon juice
  • 1 T. butter
  • 2 T. milk


Make pie crust, roll out half and line pie pan.

In a small bowl mix cornstarch, sugar, and cinnamon.

in a large bowl toss blueberries and rhubarb with lemon juice and vanilla. Pour dry ingredients on top and toss.

Pour fruit into pie shell, dot with butter.

Roll out and top with crust, seal and flute edges. Cut clots in top and brush with milk.

Bake in a 375 oven for 45 – 60 minutes, until crust is golden and filling is bubbling.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Almond Cherry Pie

I made this recipe up, but the inspiration came from a cherry almond tart I used to make while working at Jimella’s Market Cafe on the Long Beach Peninsula. Jimella Lucas and Nancy Main were the original chefs to use LOCAL, SEASONAL, and SUSTAINABLE foods as the focal point of their menu since back around 1980. Their work caught the attention of James Beard who praised them very publicly leading the foodies of the world to take notice. These two amazing women ran the renown Ark restaurant for some 25 years, they cooked for President Clinton, and flew around the world making appearances and cooking for the rich and famous, in a pre-Food Network era they were culinary stars.  They have several cookbooks out. I was very honored to work for them for almost a year as a rather pathetic excuse for a baker, while their beloved baker and now chef Katie was on maternity leave. Jimella passed away on Nov. 30, 2013, she was an amazing lady.(http://blogs.seattletimes.com/allyoucaneat/2013/12/03/pioneering-peninsula-chef-jimella-lucas-left-a-culinary-legacy/)

  • Double pie crust
  • 8 oz real almond paste (I used a small can of Solo Almond Paste)
  • 2 lbs cherries, (pitted) fresh or frozen
  • 1/2 c. sugar
  • 1/3 c. corn starch
  • 2 tsp. vanilla extract
  • 1/4 tsp. grated orange rind
  • 1/2 tsp. cinnamon
  • 2 T. lemon juice
  • 1 T. butter
  • 2 T. milk


Prepare pie crust, roll out half and line pie pan.

Roll out almond paste between two sheet of waxed paper until 1/4 inch thick. Trim to fit in bottom of pie crust. 

In a large bowl toss cherries with lemon juice and vanilla.

In a small bowl mix sugar, corn starch, cinnamon, and orange rind. Pour over cherries and toss until covered.

Pour cherries into pie pan.

Add top crust, seal and flute edges, dot with butter. Brush with milk. Cut a few vents in the top.

Bake in a 400 degree oven for 30 minutes, lower temperature to 375 and bake another 30 minutes until crust is golden and filling is bubbling.

Cool for several hours before serving.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Coconut Pie from 1890 (revised again)

Coconut Pie from ‘Mother’s Cook Book’  by S. M. Gates, 1890 on loan from Patricia Moss

“One half pound grated cocoanut, three-quarters pound of white sugar (powdered), six ounces of butter, five eggs, the whites only, one glass of white wine, two tablespoonfuls of rose water, one tablespoonful of nutmeg. Cream the butter and sugar, and when well-mixed, beat very light, with wine and rose-water. Add the cocoanut with as little and as light beating as possible; finally, whip in the stiffened whites of the eggs with a few skillful strokes, and bake at once in open shells. Eat cold, with powdered sugar sifted over them.”

*Note: Okay, so this recipe is pretty obtuse. It’s from 1890 after all. I made few changes because I wanted to make only one pie, and I don’t have a scale.

Updated for 2014:

  • 2 c. Coconut
  • 2 c. powdered sugar
  • 4 oz. butter
  • 3 egg whites
  • 4 oz. white wine
  • 1 T. rose water
  • 1.5 tsp. nutmeg
  • Single pie crust, unbaked


Roll our pie crust and line pie pan.

In a large bowl cream butter, add sugar, when well mixed add rosewater and white wine. Beat until creamy.

Lightly mix in coconut.

In a bowl whip egg whites to stiff peaks, carefully fold into  coconut mixture.

Pour into pie crust and bake at 350 degrees for 30-40 minutes, top should be golden brown and set. It will be puffy when removed from over, but Pie will settle when cooled. Cool for an hour at least before serving.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Andouille & Sweet Potato Pie

This recipe comes from the Food & Wine website. Here is the link: http://www.foodandwine.com/slideshows/savory-pies-and-tarts#!slide=17

(I simplified things a bit, I did it without pie weights or a food processor and it all seemed to work out just fine.)

  • 1 lb. sweet potatoes, pierced with a fork
  • 1 c. yellow cornmeal
  • 1 c. flour
  • 1 tsp. salt, plus more for seasoning
  • 1 stick plus 2 tablespoons unsalted butter, cubed and chilled
  • 1/4 c. plus 2 tablespoons ice water
  • 1 T. olive oil
  • 1/2 lb. andouille sausage, cut into 1-inch pieces
  • 1/2 small onion, finely chopped
  • 1 T. minced garlic
  • 1/2 T.  dried sage, crumbled
  • 1 c. heavy cream
  • Freshly ground pepper
  • 3 large egg yolks


  1. Preheat the oven to 350°. Wrap the sweet potatoes in foil and bake for 45 minutes, until they are soft. Let the sweet potatoes cool. Meanwhile, in a food processor, combine the cornmeal and flour with the 1 teaspoon of salt. Add the chilled butter cubes and pulse until the mixture resembles coarse meal. Add the ice water and pulse until the dough comes together. Turn the dough out onto a work surface and knead until smooth.
  2. Lightly flour the work surface and roll out the dough to a 13-inch round, about 1/4 inch thick. Ease the dough into a 9-inch glass pie plate. Trim the overhang to 1 inch, then fold it under itself and crimp decoratively. Prick the bottom crust several times with a fork. Line the dough with foil and fill with pie weights. Bake for about 30 minutes, until the crust is barely set. Remove the foil and weights and bake for 10 minutes longer, until the crust is dry and very lightly browned.
  3. Meanwhile, in a large skillet, heat the olive oil. Add the andouille sausage and cook over high heat, stirring occasionally, until it is lightly browned, about 5 minutes. Add the onion, garlic and dried sage and cook until the onion is softened, about 5 minutes. Let cool slightly.
  4. Peel the sweet potatoes and transfer them to a food processor. Add the cream and puree until very smooth. Season with salt and pepper. Add the egg yolks and process until incorporated. Transfer the filling to a large bowl and stir in the andouille mixture.
  5. Scrape the filling into the crust and bake for about 45 minutes, until the custard is set. Let cool for 20 minutes, then cut the pie into wedges .

MAKE AHEAD The pie can be refrigerated overnight. Rewarm before serving.

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Day 8 of the Nine Days of Pie

It was Saturday, Day 8 of the Nine Days of Pie, and I was staring at a giant pile of rhubarb left by the Rhubarb Fairy aka Cathy Nist, it was really a bounty! It occurred to me there was a rhubarb pie I had longed to make but never seemed to have enough rhubarb to do so.

The Nauvoo Rhubarb Pie, which has quite a history became a reality, a wonderful, delightful delicious reality, and all of those present agreed in community – just like the Icarians it commemorates! (Learn more about it on the recipe)

Tonight’s pies:

Jane Herrold came by today, and she is the only person outside of Shane and I to try the coveted Taos Chocolate Pie. We had to have one witness to its greatness! Hard to believe we took it down like that even with so many pies already in our bellies – a testament to it’s greatness! 

Another knock at the door brought us a great surprise Raymond Shane’s Birthday Brother! We met Raymond a few years back during the Nine Days Of Pie, he came along with Dark Lady and he and Shane soon realized they shared the same birthday – the exact same, year and all!  When we did not hear from him this year we were very concerned, but surprise there he was – and looking so different hair short, 50 pounds lighter, but with the weariness of someone dealing with a sick father. Of course he was at the right place, both Jane and I took care of our fathers, so there was a melancholy camaraderie in the kitchen.

Of course the Bacon and Goat Cheese Tarts made us forget all that for a while at least! They were amazing little disks of joy!

Jane headed out worn out from eating pie, but not long after, a knock at the door brought us Cathy Nist, now with a giant mushroom in hand – a King Bolete! Do I dare put that in a pie???? (We saved it for after the Nine Days of Pie). Cathy knew an impressive amount of Nauvoo history – Joseph Smith founder of the Mormon faith was murdered there! So it made our rhubarb pie that much more interesting!

Shortly after came another knock which brought us Gregg Skloff who does a great radio show on our community station, KMUN. His show is a soundscape of music and noise – And Otherness which is its apt name. We have long listened to his show, but I have never met him before so it was great to get to know him a bit.

Gregg and Raymond headed out after a while, and then the amazing Dinah came by. There we were, Cathy, Dinah, and I – Three Hipfishers together in one place all celebrating Shane’s Birthday and Pie! Crazy! …. One more day left!

If you like what we’re doing and want to help cover the time it take posting recipes or cost of butter, please consider becoming a patron: http://www.patreon.com/creativeclass

Asian Pear Pie

  • 1 double crust recipe
  • 1/4 c. flour
  • 4-6 T. white wine (I used Riesling)
  • 1/2 c. brown sugar
  • 3/4 tsp. five-spice powder
  • 1/2 tsp vanilla powder
  • 6 c asian pears, sliced peeled
  • 2 T. lemon juice
  • 1 T. butter
  • 2 T. cream for top


Heat oven to 400°F.

In small bowl, mix flour, brown sugar and five-spice powder.

In large bowl, gently toss pears, wine and lemon juice; sprinkle with brown sugar mixture and toss again.

On lightly floured surface, roll out the bottom crust and line pie pan.

Fill pan with pears. Dot with butter.

Roll out top crust. Place over pie, press edges together. trip excess, seal and flute.

Cut vents in top. Brush cream on top.

Bake for 45 minutes or until golden and bubbling. Cool before cutting.

*NOTE: If I were to make this pie again, I think it would benefit from a lattice top crust more than the full crust I did here.

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Goat cheese, grilled onion, and bacon tarts

  • Double crust pie recipe
  • 5 medium fingerling potatoes
  • 1/2 lb. bacon
  • 1 1/2 T. olive oil
  • 1 medium onion, thinly sliced
  • Salt and freshly ground pepper
  • flour, for rolling
  • 8 oz. chevre goat cheese
  1. Place potato in a small saucepan, bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise.
  2. Cook the bacon until crisp; transfer to paper towels. Cut into 1 inch and smaller pieces.
  3. Cook Onions in bacon grease until softened and browned, about 10 minutes; place on paper towel when done.
  4. Preheat the oven to 375°.
  5. Make the tarts free form, or use large muffin pan. (I actually rolled the whole crust out, used a measuring cup to cut the circles – a stroke of luck they were the perfect size – and then lined the bottoms of giant muffin pans I have that I never use because the muffins would be huge!) For the free form style - Divide crust dough into into 12-16 balls and roll out to 1/8 inch thick. Transfer the rounds to a parchment lined cookie sheet. Press edges up to make crust. lightly brush with olive oil.
  6. Top the pastry rounds with the cheese, onion, potato slices, bacon and more cheese.
  7. Season with salt and pepper.
  8. Top the pastry rounds with the cheese, onion, potato slices, bacon and more cheese. Bake for about 10 minutes, until the cheese is melted and the pastry is browned. Transfer the tarts to plates; serve hot or warm.

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Nauvoo Rhubarb

This recipe comes from the book ‘Heartland: The Best of the Old and the New from Midwest Kitchens’ by Marcia Adams, 1991.

Over the years I have made a number of recipes from this beautiful hardcover full of photos of the Midwest and dived by states – Illinois, Indiana, Iowa, Michigan, Minnesota, Missouri, Ohio & Wisconsin. Admittedly, I have yet to be disappointed by a recipe from this book, and the background to some is fascinating, especially Nauvoo Rhubarb Pie. The book contends this pie is served at an annual picnic in Nauvoo, Illinois by descendants of the Icarians, an French utopian socialist community that took over the Mormon settlement following the murder of Mormon leader Joseph Smith. It says they ALWAYS serve this pie, never anything else, as it was the Icarians that brought Rhubarb to that area.

This pie was great!

  • Double crust pastry recipe
  • 3 eggs
  • 1 c. sugar
  • 1/2 c. brown sugar
  • 1 T. flour
  • 1/4 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 1/4 c. half & half
  • 3 1/2 c. diced rhubarb
  • red food coloring (optional)
  • 2 T. butter, cut in pieces


Roll out and line a 9 inch pie pan.
Preheat oven to 350 degrees.
In a large bowl, beat the eggs. Add the sugars, flour and spices.
Mix in the half & half.
Add food coloring if using (I did not).
Add rhubarb, and stir.
Pour into prepared pan, dot with butter.
Roll out and top with crust, seal and flute edges.
Cut top for vents, and bake for 45-50 minutes, or until golden and filling is bubbling. Remove to rack to cool.

Day 7 of the Nine Days Of Pie

Pie list:

Day 6 was so great, it was a fitting end to Dave and Brent’s visit. I was sad to see them go but I understood, Brent had work awaiting his return and Dave awoke on Friday morning feeling very sick (I can’t imagine why?).

Of course we had to send them off in style, so I awoke at 6:30 am and put the Shaker Lemon Pie together. I wanted to make this for Dave’s final night since he loves lemon so much, but the recipe said the lemons had to sit in the sugar for 24 hours at least, so it became the bon voyage pie of Friday morning. I got it into the oven, and Shane contacted our friend Jane. She lives in Astoria and is a talented, multi-faceted artist, and a great local eccentric, we always felt Jane and Dave would really hit it off if their paths crossed, and boy did they!

As far as Dave’s Scruffy and Jane’s new pal Spike, that was a little slower going, with Scruffy demanding that Spike submit. But they finally relaxed and all was fine.

At first Dave said he was too ill for pie, but the lemon wafting through the house made his taste buds decide otherwise. Soon lively conversation, strong coffee and decadent lemon pie (those darn Shakers really know how to live!) eased Dave’s terrible heartburn and we were off to the races! Dave and Jane talked art and shared stories, I demanded he tell her the one legged lizards story which is a true story from Dave’s childhood but sounds like something Beverly Cleary & Stephen King collaborated on. Within a couple hours the two had a graphic novel planned!

Alas, too soon it was time for everyone to go, it is quite a trek to Roseburg and with daylight savings time, it is dark very early now. Dave, Brent and Scruffy departed, and Jane and Spike also had to go, and I headed off to work. Leaving Shane a mountain of dishes and some quiet time.

When evening came I got right to work on pie making. I was hitting my stride again. First I made the savory, a tart of corn masa with goat and ricotta cheese. I followed the instructions on baking the masa crust, but in the end it was not done enough, was too thick, and was like eating grain. Not so hot. I don’t blame the recipe so much as either my interpretation and perhaps the heart shaped tart pan was not large enough. Next came a Sweet potato and pecan pie from the same cookbook the Lemon Cornmeal came from, it wasn’t bad but there was something odd about about crunchy things in a sweet potato pie. The final pie of the evening made the previous two disappear in my memory banks, this pie – Taos Chocolate Pie made all other chocolate pies pale in comparison. Sure the chocolate almond of the night before was grand, but this one – the three bowl bonanza of chocolate was incredible. it was supposed to chill overnight, and I kept requiring tastes which mean less and less would find it’s way into the pie.

By the time the Taos Chocolate hit the fridge both of the others were out of the oven. Shane and I tried the tart, which I hated, then the yam and pecan, which was okay. I decided to take a short nap on the sofa, I figured I’d get a few winks in before any knocks on the door. When I awoke sun was creeping through the blinds! I’d slept all night!  Shane was asleep in the recliner across from me. The first thing I thought of was the chocolate pie! As I ran to the refrigerator and yanked the pie out – already missing several slices – my second thought was that no one came by on the 7th day of pie, at least not since the morning. I think there is a bible quote about resting on the seventh day, perhaps it’s author was talking about the Nine Days of Pie! 

I pondered the thought as I made coffee and ate chocolate pie like a ravenous beast!

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Taos Chocolate Pie

From the cookbook ‘KMAK: The Music Of America Presents the American Cook Book’ No year given, but location says Fresno, CA. (I made a few minor changes.)


  • 1 1/2 c graham cracjer crumbs
  • 1/4 c. brown sugar
  • 1/3 c. butter, melted
  • 2 T. cocoa powder (or 1 oz unsweetened chocolate melted)
  • 1/8 tsp. nutmeg


Mix graham cracker crumbs, sugar and nutmeg in a bowl. Melt butter with chocolate or cocoa powder. Mix until combined. Press into pie pan until firmly set. Chill.


  •  6 oz chocolate chips
  • 1 8 oz. package of cream cheese, softened
  • 3/4 c. brown sugar
  • 1/8 tsp. salt
  • 1 tsp. vanilla (I may have doubled this)
  • 2 eggs, separated
  • 1 c. heavy whipping cream


Melt chocolate at low heat with 2 T. of the cream, stir until smooth. Cool for 10 minutes.

In a bowl mix cream cheese, sugar, salt and vanilla, beat until smooth.

Beat in eggs yolks and melted chocolate, beat until combined.

In another bowl beat egg whites until stiff peaks form.

In another bowl whip cream until firm.

Fold egg whites into chocolate mixture, fold in whipped cream.

Pour into chilled pie crust. Chill overnight.

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