Nine Days Of Pie 2018

Nine Days Of Pie 2018 –

Nine Days Of Pie ”Pie Social” 

If the politics of today are getting you down, and you want to do something completely different for a bit, join us at the Clinton Street Theater for a “pie social” on November 3rd.

Join in celebrating the Nine Days Of Pie with a slice of homemade pie (while supplies last), while enjoying the masterpiece montage that film genius Roger Leigh has put together of pie related videos on the big screen, and even a good, old-fashioned pie fight.

Seriously, drop off that ballot and come on down to revel in pie and the beauty of life. All are welcome.

Nine Days Of Pie ”Pie Social” Community Event

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November 8th –
Mary Lund is active in the Montavilla Community and is welcoming us into her home for a full blown potluck with veggie lasagna, cobbler, and more. Come meet your neighbors, enjoy pie, and talk about all the things that unite us.
  • Mary Lund’s parlor (75th and Pine)
  • Thursday, November 8th
  • 6 – 9 pm
  • Free/Donations Welcome
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Nine Days Of Pie - 
This year most of the celebration will be at our home, now in Portland. That has been the tradition these many years, and we are happy to keep it going. We will also be sharing pie at various spontaneous pie parties all over Portland.

 

9th Annual NINE DAYS OF PIE coming soon!

This is gonna be big, really big!!

This is the 9th year of the Nine Days Of Pie! It will be the second year in Portland, and it will include release of the long awaited Nine Days Of Pie cookbook. It all starts on November 1st and goes through the 9th. Last year I made more than 50 pies – a new record for me! This year? Who knows!

Last year’s version was insane for me, as we were in the middle of moving from Astoria to Portland, and I was working out of boxes and missing all kinds of things that were still between locations. In fact, I still need to post quite a few of last year’s recipes, so I will start to work on that asap, and hopefully be fully caught up before the big event occurs.

I am still looking for host locations, so if you are interested in hosting a free pie party in your community, please contact me at amy_bugbee [at] yahoo.com.

The whole purpose of the Nine Days Of Pie is to bring people together and build community, it’s about finding common ground with those we don’t know or maybe see more differences than commonalities with.

It is also began as a defense measure to let people on the oregon coast meet Shane and I, and see us as human beings. It was an attempt to avoid a repeat of the events that happened to us in Northern Minnesota and still affect our psyche’s today.

I would like to extend my deep thanks to all of the locations that hosted us last year, and everyone who attended, and those amazing people that brought pies and other goodies. THANK YOU!

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: http://www.concordialanguagevillages.org/blog/sjolunden/october-recipe-chanterelle-pie#.WftdmRNSzEY

Chanterelle Pie (Kantarellpaj)

FOR THE CRUST:

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

Preparation:

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.

Nine Days Of Pie Locations & Info


What is the Nine Days Of Pie?

It is a celebration of pie, and a way to bring people from all walks of life together. It’s all about community, and pie, and Shane’s birthday, and pie.

Nine Days Of Pie Locations: 

DAY 1 – Wed. November 1 from 6 – 9pm

  • Voodoo Doughnuts II 1501 NE Davis St, PDX – Facebook Event Page
  • (SPECIAL 9 DAYS OF PIE/XXXVANILLA DOUGHNUT FOR SALE ALL NINE DAYS!!)

DAY 2 – Thurs. November 2 at 6pm

  • Milepost 5’s Art Haus Cafe 8155 NE Oregon St, PDX – Facebook Event Page
  • Plus, Nine Days Of Pie “Pie Doughnuts” available all day at both Voodoo Doughnuts Locations!

DAY 3 – Fri. November 3 at 6pm First Friday!

  • East Creative Collective (Studio 3) 211 SE Madison St, PDX – Facebook Event Page
  • Plus, Nine Days Of Pie “Pie Doughnuts” available all day at both Voodoo Doughnuts Locations!

DAY 4 – Sat. November 4 at 2pm

  • Clinton Street Theater 2522 SE Clinton St, PDX – Facebook Event Page
  • (PIE FIGHT IN FRONT OF THEATER – PIE & PIE SHORT FILMS INSIDE! JOIN IN!)
  • Plus, Nine Days Of Pie “Pie Doughnuts” available all day at both Voodoo Doughnuts Locations!

DAY 5 – Sun. November 5 – 2pm

  • Afru Gallery 534 SE Oak St, PDX – Facebook Event Page
  • Featuring readings and demos from Angel York & Darin Wick the authors of the Brand New microcosm publishing release, Chocolatology: Chocolate’s Fantastical Lore, Bittersweet History, & Delicious (Vegan) Recipes. Also, PIE! ALL CHOCOLATE PIES THIS DAY OF PIE!!!! Some will be vegan.
  • Plus, Nine Days Of Pie “Pie Doughnuts” available all day at both Voodoo Doughnuts Locations!

DAY 6 – Mon. November 6 (2 PIE LOCATIONS! 2 PIE TIMES!)

  • 3-5pm Natural Grocers in Beaverton – pie demo by Amy Bugbee – Facebook Event Page
  • 7pm – Dante’s 350 W Burnside St, PDX – Facebook Event Page
  • Plus, Nine Days Of Pie “Pie Doughnuts” available all day at both Voodoo Doughnuts Locations!

DAY 7 – Tues. November 7 (2 PIE LOCATIONS! 2 PIE TIMES!!)

  • 3-5pm – Natural Grocers in Gresham – pie demo by Amy Bugbee – Facebook Event Page
  • 6pm – Bipartisan Cafe 7901 SE Stark St, PDX – Facebook Event Page
  • Plus, Nine Days Of Pie “Pie Doughnuts” available all day at both Voodoo Doughnuts Locations!

DAY 8 – Wed. November 8 ( 2 PIE LOCATIONS! 2 PIE TIMES!!!)

  • 3-5pm – Natural Grocers in Clackamas – pie demo by Amy Bugbee – Facebook Event Page
  • 7pm – CoffeeTime 712 NW 21st Ave, PDX – Facebook Event Page
  • Plus, Nine Days Of Pie “Pie Doughnuts” available all day at both Voodoo Doughnuts Locations!

DAY 9 – Thurs. November 9 ( 2 PIE LOCATIONS! 2 PIE TIMES!!!)

  • Noon to 3pmPacific Pie Company, pie demo by Sarah Curtis-Fawley 1520 SE 7th Ave, PDX – Facebook Event Page
  • 7pm – The Proper Pint 5965 SE 52nd Ave, Portland with Pizza Pie from Bridge City Pizza! Facebook Event Page
  • Plus, Nine Days Of Pie “Pie Doughnuts” available all day at both Voodoo Doughnuts Locations!

Other info: 

Regarding Pie - Many people ask if they can bring a pie, or if they must bring a pie. Fact is, pies are welcome, but never required. If you want to bring a pie, we’re delighted. If you don’t, were still delighted to have you!

Is there a cost?

  • No cost for pie, but this year is a little different:
  • At Dantes the Bands & Performers will welcome donations!
  • At the Clinton Street Theater the theater will LOVE your donations!
  • At Voodoo Doughnuts, we will share as many “Pie Doughnuts” as we can during the time we are there, but Voodoo Doughnuts will have the official Triple XXX Smoked Vanilla Pie Doughnuts for sale ALL DAY!

Also, our main facebook event page for Nine Days Of Pie 2017 edition is here: https://www.facebook.com/events/178454886050863/

If you want to pitch in for pie making stuff or tip the cook: https://www.gofundme.com/the-nine-day-of-pie

Presented by Triple XXX Vanilla http://www.worldsgreatestvanilla.com/

Want to help with the Nine Days Of Pie?

Many people ask the question, how does the Nine Days Of Pie happen? They wonder, who pays for it? Who is the sponsor? And, also can/should I bring a pie?  How can I help?

Please let this blog guide you to understand how the Nine Days Of Pie works. 

How does the Nine Days Of Pie happen? Who pays for it? Who is the sponsor? 

The Nine Days Of Pie is a labor of love by Shane and Amy Bugbee. There are no sponsors, no paid participants. Believe it or not, Amy saves money from her meager paycheck to cover the cost of ingredients, and she uses her vacation time to host people and make pies. Instead of sitting poolside on vacation with an umbrella in a drink, this is what the couple chooses to do. It sounds crazy, sure, but someone has got to do it!

Okay, enough of the third person talk…

Additionally, all of this year’s many wonderful participants are basically donating their space, and several are donating the pies they make. Imagine The Clinton Street Theater and Dantes are just letting us use their space! Just turning the lights on costs money, big money. And, other locations are spending money and manpower to make their part in this event happen.

Why? Because this is about building a strong community, and all of us are willing to sacrifice in an effort to do that. In this time especially, bringing people together is vital. It is vital for the future of our neighborhoods, our cities and our entire nation! Sure that sounds grandiose, but as the old saying goes, a journey of 1,000 miles begins with a single step, or the other one about not overlooking the power of a single person to change the world.

Want to bring a pie?

Pie is welcome, but certainly not required. Rest assured, this is’t a pie contest, there are no judges. Your pie will be met with absolute gratitude, store bought or homemade, all are welcome at most locations.

AND, if you do bring a pie, we’ll give you a prize. Actually, we will give you a gift pack worth over $50. Yep, that’s right.

Also, if you make a pie, PLEASE bring the recipe. I am working on a Nine Days Of Pie cookbook and I would be thrilled and delighted to include your recipe in the book to celebrate your guest pie!

How else can I help?

Make no mistake, we love The Nine Days Of Pie, but it is a costly affair. I bake with nearly all organic ingredients, I make some vegan pies, some gluten-free pies, and that stuff is all expensive. Last year I went through over 20 pounds of butter, and about 40 pounds of flour! This is no small affair!

Let’s be clear, I am a mere working stiff, working a day job, trying to build up my vanilla business, taking on additional odd writing jobs when I can. We are not wealthy, we are paycheck to paycheck, art sale to art sale, trinket sale to trinket sale, it’s not easy. If you have the means, or if you are so inclined, we would be most appreciative if you hit the GoFundMe link and threw in a couple bucks. We even have prizes on there to make it worth your while: https://www.gofundme.com/the-nine-day-of-pie

Thank you for your support!

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

Instructions

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: 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.

THE ORIGINAL RECIPE IS LINKED HERE. IT WAS IN AN ISSUE OF BON APPETITE THAT I BOUGHT BACK IN 2013: HTTP://WWW.BONAPPETIT.COM/RECIPE/PEAR-PIE-WITH-RED-WINE-AND-ROSEMARY

  • 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

Instructions

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: 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: http://www.davidlebovitz.com/ 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)

Instructions

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: http://www.davidlebovitz.com/2010/05/french-tomato-tart-recipe/

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

Instructions

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: http://www.saveur.com/article/Recipes/Bobotie-South-African-Meat-Pie 

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

Instructions

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: http://www.pepinheights.com/apple-info/recipes/index.php/recipes_main/show/4 

  • 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

Instructions: 

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: http://www.food.com/recipe/navy-bean-pie-muslim-184372

  • 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

Instructions

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.

Day 3 of the Nine Days Of Pie, 2016 edition

Day 3 Pies:

There’s a lot to be said for taking time off the j.o.b. for this. I had all three pies done or at least baking by 7 pm. AND i had most of the dishes washed!

The focus on art continued today as Roger Hayes came by for open studio this afternoon to work with Shane in his studio. The two of them were busy down there, I could hear banter and launching and periods of silence and machinery and the compressor, I have not been down there yet tonight to see the results, but they were hard at work earlier when I stopped down to visit a few hours in. 

Meanwhile, the pies just seemed to go along, though adjustments were made here and there.

Sally, Roger’s wife and also an accomplished artist, was next to arrive. Roger and Sally live literally around the corner from us, but we almost never get to spend time with together. Roger announced to us this was his first ay as a gentle of leisure, so perhaps we will see more them. Hopefully.

The next knock on the door brought Bill with his daughter Emily, they are our staples of Nine Days of Pie, which is really nice. Almost like having family.  We were all enjoying pie, even Emily liked the chicken pie, which is a big compliment from a 13-year-old! Then another knock brought Lila from over the river with her friend Jeff. They enjoyed a variety of pie and were soon as stuffed as the rest of us. When they arrived we had nine different pies on the table! I think Lila’s friend was a bit overwhelmed by the absurdity of the event.

We all enjoyed conversation about everything from art, to the madness of the election, DNA tests, secret family members, and we pondered the vast differences of people in various parts of America. What I am saying is, another perfect day!

I must say, Nine Days of Pie 2016 has been really stupendous so far. Tomorrow is another day and I don’t want to get cocky with 6 more days to go!

A merry Nine Days Of Pie to all and to all a good night!

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

Instructions

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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Chicken, Ham & Leek Pie

This was a pain in the ass recipe. As I read over the lengthy instructions, I felt really uncomfortable baking the pie and then adding cream and raw eggs to it after it cooked. Maybe I will try it this way some other time, but I opted not to tonight. As I type the recipe, I understand now, it was not supposed to have a bottom crust, which would have made the added cream slightly less disturbing, but it would not have fit the true definition of pie!

It is from a giant cookbook called ‘Elegant Food’ by Valerie Childs, published 1988.

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  • 1 3 lb chicken (I used 1.5 lb of chicken breast)
  • 1 onion
  • 1 bay leaf
  • Parsley stalks (I had to use dry parsley)
  • salt & black pepper
  • 1/4 lb cooked ham in small pieces
  • 1 lb leeks
  • 2 T. butter
  • 1 c. chicken stock (made when cooking the chicken)
  • (I added 1 Tb of corn starch)
  • double crust pie recipe
  • 1/2 c. heavy cream
  • 1 egg lightly beaten for glazing

Instructions

Line pie pan with bottom crust.

Put the chicken in large saucepan together with onion, bay leaf, parley, and salt and pepper. Cover with cold water and bring gently to a boil. Allow to simmer about 45 minutes until the chicken is tender.

Meanwhile, wash and trim the leeks cut them into 1 1/2-inch pieces. Melt putter in a pan and gently sauce leeks for about 5 minutes. Remove from heat.

Remove chicken from broth and cut into good sized chunks. Put chicken, ham, parsley, and leeks into pie pan. Pour 1 cup of the chicken stock over.**

(Here’s where I deviated from the recipe by sprinkling a tablespoon of cornstarch over chicken. **I also added the cream and egg to the cup of chicken stock instead of adding it later.)

Roll out pastry for top crust. cover pie and seal edges. Cut slits for steam to escape.

Bake for 15 minutes in 400 degrees, then remove pie from oven and brush top with egg. Return to oven for an additional 20 minutes.

The recipe says to remove the pie from oven and “carefully lift a segment of pastry and pour in cream and leftover beaten egg.

Loveless Pecan Pie

I found this website while searching for unusual pies, their Elvis pie sounded intriguing but in the end, I went with the amazingly creamy looking Pecan Pie they offered, the photo was unbelievable. While it was amazing, it did not look anything like the one in their picture, but admittedly, I did overcook it just a tad trying to get that crust to brown up a bit.

Here is the link to their website: http://lovelesscafe.com/recipes/desserts/pies-cobblers/loveless-pecan-pie

  • 1 c. light corn syrup
  • 1/2 c. brown sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 2 oz unsalted butter, melted
  • 1 1/4 c. pecan pieces
  • 1 10-inch pie crust

Instructions

Mix first six ingredients together with wire whisk until smooth. Place pecans in pie shell. Pour custard mix over nuts and bake at 375 F for 30 minutes or until filling puffs and rises above the edges of the pie shell. Carefully remove pie from oven and let cool completely before serving.

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 strong role, so it caught my attention in a big way!

Ingredients

Crust

  • 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

 

Directions:

Crust

  • 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

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

 

Instructions:

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.

Day 8: Sunday, Nov. 8, 2015

Day 8 Pies:

  • Chicken Spinach Pie
  • Raspberry Pie
  • Blueberry & Blackberry Paleo Pie (not very good)
  • Pumpkin & Cranberry (brought by Angela)

Sunday came much too quickly, but here it was Day 8! Over the years, most Nine Days Of Pie celebrations include two weekends, but not this year and that has made it rather challenging for me. I had planned to make the Aussie Humble Pie, but it when I read the recipe and saw it took 4.5 hours (Humble? Not so much.) I kept putting it off for the weekend, but now that I read the recipe yet again and more thoroughly, the filling actually needs to sit in the fridge overnight, ugh! SO Chicken Spinach Pie it is..

Our first guest of the evening was a great and total surprise, the amazing artist Roger McKay. We have only gotten to chat with Roger in passing here and there, but at our last run in I was armed with Nine Days Of Pie postcards! This was a wonderful surprise, and I know a real treat for Shane, as he does not often have the chance to spend time with other professional artists, and certainly none here in Astoria! Roger told us he has made a living at art for more than 40 years! He is one of the artists involved in the recent restoration of the Astor Column.

Another knock on the door brought additional Astoria royalty, Elleda & Bruce with Elleda’s awesome cousin Amy! Amy visits Elleda and Bruce every year around this time and we always look forward to seeing them all. Elleda is a well known photographer, and she brought Shane a beautiful and creepy print of an old doll having from a mirror. Perfect!  We all were enjoying pie and a low roar of conversation and laughter when another knock not he door brought us Angela and her son Ruben, they were sporting a beautiful diary, gluten and sugar free pumpkin and cranberry pie. It was a work of art. She told us her son said they HAD TO come because we invented out own holiday!!!

I decided to make a full on Raspberry Pie because no one ever makes raspberry pies, it’s always raspberry and something. And, I never do lattice crust, but there I was latticing it up! I also got daring and attempted a blue and black berry crumble top paleo pie, but it did not turn out very good. And never mind the two great gluten free pies I’d made days before, tonight when I had yet another lousy gluten free pie, our neighbor Sean came by – he and his wife Shannon had experienced the failed sweet potato of day one, but had of course missed the lemon custard and the peanut butter! Thank goodness Angela’s amazing pie was there to save the day!

Angela's Pie saved the day!