Day 7: Nine Days Of Pie 2017

Today was a first in Nine Days Of Pie history, today we arrived at the host location and they had an entire counter filled with slices of pie! Granted, Bipartisan Cafe is a fantastic pie shop, but I was still unsure of what our reception would be, so I had my three pies all ready to go, and then to my amazement – pie! The slices spread across the entire side counter and  included apple, mixed berry, and peach/marianberry, plus of course we had the official “Pie Worship” doughnut from Voodoo Doughnuts.

Bipartisan Cafe’s co-owner Hobie was ready and waiting to share pie for people, and her kindness, friendliness and wonderful demeanor set us immediately at ease. It felt like we were taking to a dear friend rather than a total stranger. 

She introduced us to her friend and regular customer Jim, who then introduced us all to his friend Helen. We all sat together enjoying pie and coffee and talking about art and travels and life. Hobie shared a great story of moving to Chicago in the 1980s, and calling to tell her mother it was “very pleasant” to which her mother freaked out. Jim told us he spent two years of his very early childhood in the “Irish Ghetto” of Chicago, and Shane and I knew exactly where he meant, as we had lived there just before it gentrified, the Stockyards area so famously written about by Upton Sinclair in The Jungle, and known to us as Canaryville.  

A couple fellows from the bar next door came by for pie and to find out what the Nine Days Of Pie was, and so I explained it, and then it turned out both of them had lived in Chicago at different times! They delighted in the idea of free pie. A little while later, a young couple came in looking to meet a friend, I asked them if they wanted pie and of course they did. I explained the idea of the Nine Days Of Pie and they thought it was pretty awesome. They tried some pie an said they would be ready for it next year!

As Jim, Hobie, and Helen headed out for the evening, in walked Angel York, Chocolatology author (see Day 5) with her friend Christine! What a wonderful surprise! I got my very own gift wrapped copy of Chocolatology! We talked and they enjoyed pie until “last call”. We all headed out into the night, they with pie and doughnuts packed up for later or for friends, and Shane and I still with 3 pies awaiting eaters… An absolutely perfect evening!

Huge thanks to all at Bipartisan cafe for hosting us and making us feel so welcome.

Today I also did another demo at Natural Grocers, this time in Gresham. The demo had only two attendees and one left halfway through, but Christine who stayed through the whole thing was very wonderful and asked great questions – and got to talk quite a lot of pie home. The store was not quite as warm and welcoming as Beaverton had been, but it was still a great time, and I left the rest of the pies and tarts for staff to enjoy. There was Amish Vanilla, Blueberry with a thick lattice crust, and the wonderful chèvre and leek tarts.

Big thanks to Natural Grocers for hosting me! I I do want to stay, I am impressed with the prices and their stock of foods. A very affordable option. 

Oh, and the pies I made today were Tangerine Chiffon (my own invention), Malted Walnut, and a chèvre and leek tart that Shane and I reheated an enjoyed for a late dinner. I think this means I will only need to make one pie for day 8!


Day 6: Nine Days Of Pie 2017

Today the Nine Days Of Pie was at Dantes in the evening and Natural Grocers in Beaverton during the day for a free pie demo by yours truly.  

The pie demo went great! I was nervous a bit, and then there was no anise in the entire store so my pair and anise pie was out the window, then there were no pie pans either, so I ad-libbed. There were eight or ten people in attendance, thankfully including The Amazing Alanna Quinn Hamilton who documented the event. I first made two pie crusts, one with a standard gluten free flour, and one with my own creation of flours. I rolled out small samples, dipped them in cinnamon and sugar and baked them so people could taste the difference. Then I make leek and chèvre tarts in the muffin pans, and blueberry hand pies. Everyone asked great questions and were really engaged. The staff at Natural Grovers was awesome, they were excited about the demo, and the store manager and their nutritional coach both stopped by the demo to sample some stuff. It was really great!

Then we raced over to Dantes where we had two live performers happening, Dingo and Olive were planning a “blue” show and Bone And Bell would be performing a set too. Bone and Bell is singer songwriter Heather Smith who sings songs of murder, beheadings and the like in a sweet soulful voice. Finally, a singer/songwriter I can relate to!

This was especially great as Heather, also made her grandmothers Pineapple Ice Box Pie, and a mystery friend brought three beautiful orange and almond cakes (Thank you both so much!!!).

The live performances were absolutely great, and the pies all encircled a table fireplace offering a dramatic feel. Today’s pies were strawberry, Mammy’s Lemon Chess Pie, a coconut custard pie with no diary, grain or soy, and we brought the beautiful savory made by Angel and Darin yesterday with chocolate, eggplant, and beans. Plus, of course, the Voodoo Doughnut “Pie Worship” doughnut!

Everyone at the show was really excited and delighted by the pies and entertainment and the pizza guy at Dante’s was really awesome and willing to try a couple slices of our pies. This was also a unique event in that the focus was entertainment and not so much conversation, but it was an exciting experiment in the Nine Days Of Pie adventure we have embarked on for all these years.

A big thanks to Dante’s and Frank for allowing us to serve pie in their lair and allowing us a couple hours of “Pie Worship”! What fun!!!

Day 5: Nine Days Of Pie 2017


Today we celebrated at AFRU Gallery, a small non-profit gallery. It was super exciting for me because we were celebrating with Angel York and Darin Wick authors of the new book ‘Chocolatology’ just released by Microcosm Publishing, and to which I was invited to contribute! To celebrate I made all chocolate pies! I made a pistachio and chocolate tart, a vegan bittersweet chocolate pie with a caramel (yes vegan) topping, and yam chèvre, and mole (with chocolate) empanadas. 

Darin and Angel came armed with two amazing pies, a savory pie of eggplant, beans and chocolate, and it was quite delicious! Darin read a bit from the new book which hey had for available for sale, and Angel offered herself as a recipe medium, prescribing recipes from the book for people who asked.

Additionally, Sarah from AFRU, who also attended the pie fight came with a beautiful mixed berry pie with Chutulu on the top! It was so delicious!

We were definitely pie plentiful, and it was great because a number of people stopped in who were just wandering by, several people came again from Fridays event which was super excited and our favorite hypnotist even gave me a pair of wacky socks!

A young woman came certain there would be no pie for her, as she was a vegan, but was happily surprised to be able to enjoy not one but two slices of Vegan Chocolate Pie!

It was nice to have another daytime event this year, it offered up a free evening, which, actually ended up with me taking a 7 pm nap that I woke up from 12 hours later, opps.

Thanks to AFRU for hosting us, and especially to Angel and Darin for sharing their amazing new book with us!

Day 4: Nine Days Of Pie 2017

This was a first in Nine Days Of Pie history. Not only did Roger and Lani Jo at the Clinton Street Theater put together the greatest collection of pie related move and television clips ever seen, but they let us do a pie fight out in front of the theater!

Never in a million years did I think a pie fight would be involved in this holiday, yet, it is the perfect addition. We arrived at the Clinton with our daily does of “Pie Worship” doughnuts, two apple pies, one a classic granny smith pie with a double crust and an apple blueberry crumble top pie with walnuts. In addition, we had a second yet untouched savory potato and ricotta pie.

Shane had researched how to make pie fight pies, and we found the secret was pudding. With the help of a little boy attending with his grandfather, we put together about 20 pie fight pies before the videos started. On the way into the theater a woman stopped me on the street and asked Is there really going to be a pie fight here today?”. I assured her there would be. She replied, “I’ll be back, I’ve always dreamed of being in a pie fight!” and with that she disappeared around the corner. 

Everyone in attendance were extremely enthusiastic. People tried slices of each pie and watched the pie compilation video laughing heartily at scenes from the Three Stooges, The Amazing Race, American Pie, Bewitched, and many more. Everyone sampled all the pies, and then, it was time for the Pie Fight!

Everyone grabbed some pie fight pies and headed outside, two little kids, a handful of young women, Shane and I, had a blast hitting one another and getting hit with pies. Shane picked up one of the little boys and put his head in a pie, Shane and the woman who always dreamed of being in a pie fight appeared (pretty obviously) to have gotten the worst of it. We all shrieked with laughter!

While the actual pie fight took only minutes, the clean-up was a long process – thankfully, it rained later.

This was the first ever daytime Nine Days Of Pie event, and it was great fun. It was also nice to head home and be able to relax in the evening! The rest of the Nine Days of Pie is full with two events each day, so this was really nice.

Huge thanks to the Clinton Street Theater, one of the greatest places in all of Portland! They do amazing events for the community all the time, which is a lot of what Makes Portland so unique!


Day 3: Nine Days Of Pie 2017

Tonight was First Friday, which is one of Portland’s months art walks, and this was the biggest show of people we have had thus far. Our host was the East Creative Collective, and specifically Tappen Studios owned by Dawn Tappen. 

Since I am still adjusting to a new oven, so yet again, we were running a tad late. There was already a slew of people awaiting the Nine Days Of Pie experience, so we jumped into action to make it happen.

Today’s pies included a potato with ricotta cheese for the savory, the pear anise that did not get cooked enough for the night before, a peach and raspberry pie, and Amish Vanilla Pie, a simple pie with a lot of punch.  

People were excited about the pie, but kept asking if there was a charge, where I sold my pie, where my pie shop was, and the like, I tried to explain to each that there was no charge, and I had no commercial pie business, that this was just our holiday of sharing, people were completely baffled.

“How do you make money on this?” one demanded to know. I explained that I didn’t, that I saved for months to do this, and it was my vacation time for my job. 

“Why would you do this?” a couple demanded to know. I tried to explain that it was a celebration of my husband’s birthday, an event to help build community and meet new people, and as an art project. They looked at me with a puzzled look and walked away to eat pie.

One young man returned to ask, “You really do this for free? And you’ve done this for 8 years?” “Yes!” is said with a smile. He still shook his head.

Shane and I laughed at the shock and surprise of those eating pie, wondering why on earth I would slave away making pies for nine straight days to give away to strangers with no commercial plan or purpose behind it. We found this incredibly amusing, and continued to dish out pie. 

Some people came into Tappen Studios, “Is this where the pie is?” They asked. When I assured them it was they added, “Everyone in this building is going on about free pie. No one can believe it, so we came to see for ourselves.” I dished them up sample size slices of a couple pies, which were growing scarce and they walked around looking at the various pieces of colorful works on the walls of the gallery.


Chantrelle Mushroom Pie

I was so glad to find this recipe, and check it out, it’s Scandinavian! (Shout out to Astoria).

Original recipe here:

Chanterelle Pie (Kantarellpaj)


1 cup flour, plus more for rolling out dough
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
7 tablespoons butter, chilled and cut into small pieces

FOR THE FILLING: (I made a few adjustments in my version)

3 tablespoons butter
1 c. leeks, thinly sliced
1/2 teaspoon salt
1 pound chanterelles, cut into about 1-in. pieces
2 teaspoons fresh thyme leaves
6 tablespoons heavy whipping cream
1/4 teaspoon freshly ground black pepper
1 cup grated gruyère cheese


Make crust: In a medium bowl, mix flour, salt, and pepper. Cut in butter. Stir in wayer and knead.

Wrap in plastic wrap and refrigerate at least 30 minutes and up to 2 days.

Preheat oven to 375°. Lightly flour a work surface.

Unwrap dough; with a rolling pin gently roll it out.

Place rolled-out dough in a 9 1/2-in. tart pan. Trim edges flush with pan edges. Cover dough with a large piece of aluminum foil and weigh down with pie weights, dried beans, or uncooked rice.

Bake crust 20 minutes. Lift foil and weights off crust and bake until beginning to turn golden, about 10 minutes. Let crust cool to room temperature.

Meanwhile, make filling: Melt butter in a large frying pan over medium-high heat. Add leeks and salt and cook, stirring, until leeks are soft, about 3 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms have given off their liquid, 5 to 10 minutes. Stir in thyme, cream, and pepper, then turn off heat and let cool to room temperature.

(I did not have a greater, so I did slices.) Spread half of the grated cheese over tart crust. Spread leek-mushroom mixture on top and sprinkle with remaining cheese. Bake until cheese is melted and golden, about 25 minutes. Let sit 10 minutes before cutting. Serve warm or at room temperature.

Blueberry Hand Pies

Blueberry Hand Pies 


12 oz blueberries

1 apple, diced

1/2 c. water

1/2 c. sugar

2 T. corn starch

1/4 tsp ground ginger

1/4 tsp vanilla powder

1 T butter

2 T milk

Cook water sugar and apples until boiling for a few minutes. Add half the blueberries. Cook for 5 minutes or so. Toss remaining blueberries with corn starch, spices. add to pot and cook for a few minutes. It should thicken a bit. turn off heat and add butter. Stir and let cool.


2 1/4 c. flour (I used spelt, unbleached white and tapioca)

1 tsp salt

10 T. butter

1/2-3/4 water

Mix flour and salt, cut in butter until crumbly.

Add water and stir.

Knead until smooth, cover and let sit for 30 minutes

Roll out dough and cut into disks or squares. place 1-2 T of filling in each and cover or fold over and seal. Brush tops with milk. pierce tops with a fork, bake at 375 for 20-30 minutes.

PIE WORSHIP – a pie doughnut in celebration of the nine days of pie from voodoo doughnuts.


How fucking cool… Voodoo Doughnut has made a doughnut to honor the nine days of pie, let me introduce you to the PIE WORSHIP nine days of pie doughnut.

It is only available during the nine days of pie and will be available at both voodoo doughnuts Portland locations…

PIE WORSHIP is a Raised yeast doughnut with sweet potato filing, topped with maple frosting, three marshmallows and decorated like a pie. $2.75

We will be at voodoo dough-nuts second location on Nov. 1st to kick off the nine days of pie… We will give out limited samples of the PIE WORSHIP doughnuts and Amy promise’s to have some home made hand pies to, of course, hand out after we leave, in the parking lot or from the nearest curb. (Outside food is not allowed in restaurants, duh).


I was not really planning to make this pie. I’d seen some photos of “Stargazy pies” while searching for unusual pies, but I had no plans (or desire) to make one. Then, they came up in conversation, I believe Cathy mentioned the name and a discussion ensued. I showed everyone in the room images from the internet to explain what we were talking about. But, I still had no intention to make one. No way!

Then, we went to our local fish market to pick up salmon for the Russian Fish Pie and there they were, right there in the case, picture perfect smoked mackerel! Fate was set in stone at that moment, and I went ahead and bought them. One half-pound of smoked mackerel… 

In the Astoria Oregon version of this medieval Cornish dish, freshly smoked mackerel poke their heads through the crust of this savory pie made with bacon, hard-boiled eggs, and a mustard custard. Based on the recipe for English Sardine Pie from André Baranowski


  • 2 1⁄4 cups flour, plus more for dusting
  • 1 tsp. kosher salt
  • 1 tsp. mustard powder, preferably Coleman’s
  • 12 T. butter, cubed and chilled
  • 6 T. cold water


  • 6 slices bacon, cut into 1” pieces
  • 2 tbsp. butter
  • 1/2 c. yellow onion, finely chopped
  • 1⁄2 c. chicken stock
  • 1⁄2 c. plain yogurt
  • 2 T. English mustard, such as Colman’s
  • 2 T. finely chopped parsley
  • 1 T. fresh lemon juice
  • 2 eggs, beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 6 – 8  smoked mackerels (from Warrenton Deep Sea:
  • 3 eggs, hard-boiled, peeled, and sliced



Make the crust: Whisk flour, mustard, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Add water; work dough until smooth. Divide dough in half, cover and chill 1 hour before using.

Heat bacon in a 4-qt. saucepan over medium-high heat; cook until crisp. Using a slotted spoon, transfer bacon to paper towels to drain.

Add butter and onion to pan; cook until golden. Remove from heat; whisk in stock, yogurt, mustard, parsley, lemon juice, half the egg, and salt; set aside until cooled.

Heat oven to 400°. On a lightly floured surface, roll one disk of dough to fit into round pie pie plate; trim edges, leaving 1” dough overhanging edge of plate.

Arrange bacon and eggs in slices around the pie, pour in mustard custard, add salt and pepper. Arrange fish in a clocklike pattern with heads resting along edge of crust.

Roll remaining disk of dough into a 12” round; cut slits in dough about 2” from the edge. Place over top of pie and pull sardine heads through slits. Pinch top and bottom edges together and fold under; crimp edges. Brush with remaining egg; bake until crust is golden and filling is bubbling, 35–40 minutes. Let cool slightly before serving.


Recipe: Russian Fish Pie aka Coulibiac

This recipe comes from ‘Elegant Food’ by Valerie Childs

From 1988, published by Gallery Books in NYC. It’s a huge cookbook, and I mean big! It’s some large format coffee table style book, size 10×14”, and a thickness of 256 pages, with sweeping full page color photos of many of the dishes.

The recipe suggests being served with a vegetable and a hollandaise sauce. I did not serve it with a sauce, but I can see how a nice sauce would be a classy addition to this stacked, free form pie. This sauce is what I will make the next time I make this pie.

Russian Fish Pie, known as “Coulibiac”

  • 1.5 lbs fresh or frozen salmon
  • 1 T. chopped parsley, fresh
  • 3 c. button mushrooms, sliced
  • 3 eggs hard boiled, sliced
  • juice of 1 lemon
  • salt & pepper
  • 1 recipe double pie crust
  • 1 egg white

Brown Butter Cream Sauce (optional)

  • 4 T. butter
  • 3 T. potato starch or corn starch
  • 1 c. cream or milk
  • 1 egg yolk
  • dash ground white pepper
  • salt to taste


Heat oven to 350 degrees.

Bake salmon with butter and lemon in foil or parchment sealed tight for about 25 minutes. Remove bones and skin and flake. Add lemon juice, salt and pepper to taste.

Saute mushrooms until carmelized.

Roll out crust into a large rectangle. 12 x 10” or so on cooking sheet.

Arrange half the salmon in the center. add layer of sliced hard-boiled egg, top with mushrooms, more hard boiled egg slices, and the remainder of the salmon.

Fold pastry crust around salmon, seal on top and fold edges.

Brush with egg white.

Bake at 400 degrees for 20-25 minutes.

Remove from heat. Serving this pie with a sauce is a good idea, I include a recipe below, but one could use any sauce you want, or none at all.

Prepare sauce while baking.

Sauce Preparation:

Heat butter, cook at low heat until golden and foamy, stir regularly. Remove from heat.

Mix cream with potato starch in a medium sized bowl, whisk until smooth, add egg yolk and white pepper. Whisk until smooth.

Slowly stir cream mixture into butter, whisk until smooth and combined.

Return pan to medium heat, stirring constantly until thickened.

Pour sauce into serving vessel or a bowl with a ladle.

Serve with Fish Pie.

Recipe: Veggie and Cheese Savory Pie

After last night’s great herbed tart, I felt confident I could improve on the recipe for lunch. I decided to give it another try in a different size and shape, with the addition of sautéed vegetables. Our dear friend Charlie was coming for lunch, so I wanted to make something special. Of course meat is optional, as are the veggies. Use what you got.

No picture of this pie. Here's a picture of a sleeping dog named Frida.

  • 1 recipe double pie crust [2 1/2 c. flour, 1/2 tsp. salt, 1 c. butter, 1/2 c. cold water]
  • 1 c. ricotta cheese
  • 1 c. cream
  • 1 egg
  • 4 oz chèvre cheese
  • 1 c. fresh mushrooms, sliced
  • 1/2 c. onions, thinly sliced
  • 2 cloves of garlic, minced
  • 2 T. butter
  • 1 red pepper thinly sliced
  • 6 – 8 slices hard salami
  • 1/2 c. pepperoni, thinly sliced
  • 1 1/2 tsp. herb de provence
  • salt & pepper


Make pie crust, roll dough in a rectangle large enough to line a 9×13″ rectangular pan. Pat in pan and seal edge.

Mix ricotta cheese with herbs de provence, a dash of salt and some fresh ground pepper in a bowl. Add cream and egg, beat until smooth.

Heat skillet, add 1 T. butter and heat to simmer.

Add onions, cook at medium high heat until translucent, add 1 T. butter and mushrooms.

Add some of the red pepper as mushrooms begin to cook down. (Keep some of the raw red pepper slices aside for a design on top of the pie.)

Add garlic. Remove from heat when the mushrooms are nicely browned and the onions are lightly caramelized.

Place slices of salami on the crust, one for each serving of the pie 6 or 8 usually. Crumble goat cheese over the salami. Sprinkle pepperoni on top.

Top with the sautéed vegetables, spread evenly.

Pour ricotta mixture over the top. Gently spread mixture across the top evenly. Top with slices of red pepper in a design on each or making squares.  Bake at 400 degrees for 30 minutes, or until crust is golden and cheese is browned.



Recipe: Pear Pie with Red Wine and Rosemary

I thought this pie would be really loose given the wine and the pear combo, but instead the pear pieces were suspended in a thick solid purple custard of red wine and rosemary. It was kind of sci-fi, but it may have been a mistake on my part in the interpretation of the recipe. Reducing wine has produced mixed results for me over the years, it’s an admitted weak spot. Was the purple about healing our nation during a contentious election or maybe honoring Prince? Who knows?

Note: in retrospect, I believe there is an error in the original recipe, I don’t think it is supposed to have both flour and corn starch in the filling.


  • Double Pie Crust recipe
  • ¾ cup granulated sugar
  • 2 tablespoons chopped fresh rosemary
  • 1¾ cups dry red wine, divided
  • 2 T. butter, cut into pieces
  • 5 tsp. cornstarch
  • ½ tsp. ground cinnamon
  • 5 tsp. flour
  • 1 tsp. vanilla extract
  • ½ teaspoon kosher salt
  • 3 pounds firm but ripe pears, peeled, cored, sliced
  • 1 egg, beaten to blend
  • 3 T. granulated sugar or raw sugar


Make crust for double pie recipe, divide into two balls, cover. Roll out one ball and line bottom of pie pan.

Whisk egg yolks, vinegar, and ½ cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).

Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into two 1”-thick disks. Wrap in plastic; chill at least 1 hour.

DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.

filling and assembly

Bring granulated sugar, rosemary, and 1½ cups wine to a boil; cook, stirring occasionally, until reduced to about ⅔ cup, 5–8 minutes. Strain through a fine-mesh sieve into a small bowl. Whisking constantly, gradually add butter and whisk until syrup is smooth.

Whisk cornstarch, cinnamon, 5 tsp. flour, and remaining ¼ cup wine in a small saucepan set over medium heat; cook, whisking constantly, until thickened, about 1 minute. Slowly add syrup, whisking until smooth, then stir in vanilla and salt. Chill until cool, about 30 minutes.

Place a rack in lower third of oven and preheat to 375°. Toss pears and red wine syrup in a large bowl. Roll out 1 disk of dough on a lightly floured surface into a 14” round. Transfer to a 9” pie dish. Lift up edges and allow dough to slump down into dish. Trim, leaving about 1” overhang. Pour filling into crust and chill.

Meanwhile, roll out remaining disk of dough into a 14” round. Using a pizza cutter or a sharp knife, cut into twelve 1”-wide strips. Arrange 6 strips crosswise across top of pie, spacing about 1” apart.

Arrange remaining 6 strips lengthwise across top of pie, lifting crosswise strips and weaving lengthwise strips over and under to form a lattice. Brush edge of dough with beaten egg and press ends of strips and bottom crust together to seal. Trim strips to same length as bottom crust, then fold bottom crust over lattice strips; crimp edge. Brush crust with beaten egg and sprinkle with granulated sugar. Chill in freezer 15 minutes.

Place pie dish on a rimmed baking sheet and bake 30 minutes. Reduce oven temperature to 350°, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 60–75 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.

Recipe: Election Pie – A new pie for a new world

New invention! Election Pie

This is my pie version of election cake. Apparently, Election Cake was an old time American tradition dating back to the start of our nation. I’ve seen “Election Cake” in many of my old cookbooks, but I cannot possibly make a cake during the Nine Days of Pie! Instead, I invented the FIRST EVER Election Pie!  … Seriously, Google returned nothing on my search for “Election Pie”.  A new pie for a new world!

  • One unbaked pie crust
  • 1 tsp. smoked vanilla powder
  • 1/3 c dark brown sugar
  • 3 T molasses
  • 3 T. maple syrup
  • 3 eggs, beaten
  • 1/4 tsp. salt
  • 2 T. butter, melted
  • 1/3 c. golden raisins
  • 1/3 c. dried currants
  • 1/2 c. nuts, (I used toasted pecans)
  • 1/4 c. white wine
  • 1/4 c. toasted coconut (optional)


Melt butter, let cool. Toss currants and raisins in butter until coated.

Mix eggs with wine, molasses and maple syrup, add brown sugar, vanilla powder, salt, beat until smooth and light.

Add nuts, butter with fruit and coconut, mix well and pour into pie crust.

Bake at 375 degrees for 40 minutes or until crust is golden and filling is set. Let cool before serving.

Recipe: Herbed Ricotta Tart

This was the alternative to the tomato tart. Since I do not eat tomatoes, an alternative was required!

Here’s the link to the original recipe, I like this David Leibovitz guy so far, every recipe I’ve tried has turned out: 2009/08/herbed-ricotta-tart/ The recipe says it’s adapted from Local Flavors: Cooking & Eating from America’s Farmers’ Markets by Deborah Madison. Okay.

  • 8 oz spring onions (I forgot these)
  • 1 T. butter
  • 1 1/2 tsp. herb de provence
  • 8 ounces ricotta cheese
  • 1 egg
  • 1/2 c. heavy cream
  • 1/2 c. half & half
  • 2 ounces spicy salami, diced
  • salt and freshly-ground pepper
  • One unbaked tart dough (see recipe, below)


1. Slice the spring onions into 1/2-inch pieces. Melt the butter in a skillet and cook over medium heat, seasoning with a bit of salt and pepper, until tender and cooked through. When you remove it from the heat, stir in the fresh thyme and let cool to room temperature.

2. Preheat the oven to 400F (200C)

3. In a large bowl, crumble ricotta, then mix in the egg, cream, half & half, salami, and a bit more salt and pepper along with the onions.

4. Scrape the filling into the tart shell and bake until just set and slightly-browned on top, 20-30 minutes.

5. Let the tart cool briefly, then serve either warm or at room temperature. Sprinkle fresh thyme leaves over the top of the tart before serving.

Tart Dough

  • 1 1/2 c. flour
  • 4 1/2 ounces (125 g) butter, chilled, cut into cubes
  • 1/2 tsp. salt
  • 1 egg
  • 2-3 T cold water

1. Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture.

2. Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it’s not coming together easily, add the additional tablespoon of water.

3. Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.

4. Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan. Press pastry firmly with your fingertips a few times, pressing in to make indentations.

Recipe: French Tomato Tart

We were generously gifted some beautiful Yakima tomatoes, so this tart was a must. I usually like this guy’s recipes, but I don’t eat tomatoes, so Shane attests it was grand, here is the original link:

Tomato Tart Filling

  • One unbaked tart crust (recipe below)
  • Dijon or whole-grain mustard
  • 2-3 large ripe tomatoes
  • 2 T. olive oil
  • salt and freshly ground pepper
  • two generous tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon ( I used rosemary & chives from the yard)
  • 8 ounces goat cheese, sliced into rounds
  • Optional: 1 1/2 T. honey or olive oil (I drizzled both honey and olive oil on the tart)

Tart Dough

  • 1 1/2 c. flour
  • 4 1/2 ounces butter, chilled, cut into cubes
  • 1/2 teaspoon salt
  • 1 large egg
  • 2-3 T. cold water


1. Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture.

2. Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it’s not coming together easily, add the additional tablespoon of cold water.

3. Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.

4. Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan. Press the pastry firmly with your fingertips a few times, pressing in to make indentations.

If making a freestyle tart, simply transfer the dough to a prepared baking sheet (see headnote); no need to make indentations with your fingers.

5. Preheat the oven to 425ºF (218ºC).

6. Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out.

7. Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.

8. Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with some honey, if using.

(If baking a free-form tart, gather the edges when you’re done, to envelope the filling.)

9. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.


Bobotie – A South African Meat Pie

From the link in which this recipe came: 

I almost feel uncomfortable describing bobotie as a type of meat loaf, because it’s so much more than that. A Cape Town specialty and one of South Africa’s best-known dishes, it generally consists of spiced meat—normally beef, sometimes lamb—mixed with chutney and tamarind paste and milk-soaked bread, poured into a dish, topped with a custard of egg and milk, and baked until it’s golden on top. The dish’s origins go back to the mid-17th century, when the first Malay slaves were brought to the Cape of Good Hope, and with them, their cooking. At the same time Dutch colonizers brought a taste for sweet things—hence the golden raisins mixed in with the meat; Indian immigrants, who began arriving in the late 19th century, contributed warming curry spices, giving rise to the classically Cape Malay balancing act between sour, spicy, sweet, and savory flavors that makes bobotie so satisfying. Often almonds are part of the recipe, and even bananas, but there are limits to what you can do and still call it bobotie. I believe the traditional way is the best way. —Reuben Riffel, chef-owner of the Reuben’s restaurants in South Africa

  • 2 oz. Asian tamarind paste
  • 2 slices square white sandwich bread
  • 12 cup milk
  • 2 tbsp. canola oil
  • 2 lb. ground lamb shoulder (I used ground lamb)
  • 2 tbsp. unsalted butter
  • 2 medium yellow onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp. curry powder
  • 1 tbsp. sugar
  • 14 cup sliced almonds (I omitted this)
  • 3 tbsp. golden raisins
  • 2 tbsp. fresh lemon juice
  • 1 tsp. lemon zest
  • 2 eggs
  • Kosher salt and freshly ground black pepper, to taste


Break tamarind paste into small pieces and place in a small bowl; cover with 12 cup boiling water, and let sit until soft, about 30 minutes. Massage and stir paste and water together with your fingers until paste dissolves; pour through a fine strainer into a bowl, and set tamarind juice aside. Meanwhile, tear bread into small pieces and place in a small bowl; cover with 14 cup milk and let sit until bread soaks up milk; set aside.

Meanwhile, heat oil in a 12″ skillet over medium-high heat; add lamb, and cook, stirring occasionally, until well browned all over and all moisture evaporates, about 25 minutes. Transfer to a bowl, and set aside. Return skillet to heat along with butter, and add onions and garlic; cook, stirring, until soft, about 5 minutes. Add curry powder and sugar, and cook, stirring, until fragrant, about 2 minutes; transfer to bowl with lamb along with reserved tamarind juice, soaked bread, 3 tbsp. almonds, raisins, lemon juice and zest, and 1 egg. Season with salt and pepper, and mix until evenly combined. Transfer to a 9″ deep-dish pie plate, and spread evenly over the bottom.

Heat oven to 375°. Whisk together remaining milk and egg in a small bowl, season with salt and pepper, and pour over meat mixture in dish. Bake until custard is set on top, golden brown, and meat mixture is heated through, about 30 minutes. Remove from oven and sprinkle with remaining almonds; let cool for 10 minutes before serving.

Apple and Sausage Pie

This recipe is a redo, and so rather than just link to the original recipe, I wanted to note the changes. This recipes comes from: 

  • Single crust , unbaked
  • 1/2 pound sweet sausage
  • 1 T. butter
  • 1 apple – peeled, cored, and diced
  • 2 egg yolks
  • 1 egg
  • 1 c. heavy cream
  • salt
  • 1/2 c. shredded sharp cheddar cheese


Preheat oven to 350 degrees

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

Remove the sausage from it’s casing and crumble‚ saute over medium heat‚ drain.

In a separate skillet, heat 1 T. butter and saute the apple until just softened.

Combine egg yolks and egg with cream and a pinch of salt.

Place sausage in bottom of pie. Arrange apple on top of sausage and distribute cheese evenly over apple.

Pour the egg mixture over everything.

Bake for 50-60 minutes‚ until pie is somewhat firm.

Cool for a few minutes, but serve warm.


Navy Bean Pie

I found this recipe looking for out-of-the-ordinary pies, I understand it is a traditional Muslim dessert, and not unlike pumpkin pie but with more texture. Here is the link to the original recipe, and reprinted below:

  • 1 unbaked 9-inch pie shell
  • 2 eggs, lightly beaten
  • 1 c. evaporated milk
  • 2 c. cooked and mashed navy beans (about 1 c. when dry)
  • 3⁄4 c. sugar
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ginger powder
  • 1⁄2 tsp. ground cloves


Preheat oven to 425 degrees.

Combine eggs and evaporated milk in a bowl.

Add beans, sugar and all spices.

Beat at low speed of a mixer until well blended.

Pour into unbaked pie shell.

Bake at 425 degrees for 15 minutes.

Reduce heat to 350 degrees and bake for another 35 minutes or until knife inserted in center comes out clean.

Serve warm with whipped cream or you can even enjoy it cold.

Pineapple Pie

Every Nine Days of Pie I swear I am going to make a pineapple pie and every year it gets edged out of the running. I actually found a can of crushed pineapple in the cabinet that expired in 2015 that I know I bought for this very purpose. Of course once I decided this was the year, then I could not find the recipe I was looking for. 

The recipe I used comes from ‘Sunset Cook Book of Desserts’ published 1979.

  • 1 medium Pineapple (I used 3 c. crushed pineapple from cans)
  • 2 eggs
  • 1 1/2 c. sugar
  • 2 T. flour
  • 1 T. each grated lemon peel and lemon juice (I used orange)
  • double crust pie recipe


Trim and peel pineapple, core. Cut fruit into bite size pieces (or open cans and drain juice.)

Beat eggs, four, sugar, lemon peel and juice,, blend with pineapple. Line 9-inch pie pan with pastry fill with pineapple filling. Cover with top crust, seal edges. Cut vents for steam. Bake in a hot oven 425 degrees for about 45 minutes, cool before serving.

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