Coconut Cream Pie

Makes 2 pies

Crust:

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

 Instructions:

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

Meringue:

6 egg whites

1 tsp. cream of tartar

1/2 c. powdered sugar

 Instructions:

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.

 

Day 2: Monday, Nov. 2, 2015

Day 2 Pies:

  • Bison Shepherd’s Pie
  • Raspberry Blueberry Pie
  • Lemon Custard Pie (gluten free)
  • Repurposed Sweet Potato Apple Pie
  • Heath Bar Pie (brought by Sean & Theresa)

Day two began well enough, I knew for sure the famed Dark Lady and her beau Sean would be joining us tonight, Sean has real specific dietary restrictions. Then, Jonas and Kate from AFRU Gallery sent word they would be delivering the art back from Shane’s recent exhibit there, Jonas said Kate is gluten free and not feeling so hot, so this was a night that I needed to plan carefully.

I decided a berry pie would be good for most every one, I did a bison Shepherd’s pie which was gluten free by default of no crust and no flour in the thickener, and a gluten free lemon custard.  The guests began just rolling in long before I was ready with pie, so luckily there was some left from yesterday. We were joined by fellow relocated city dwellers Stephen and Alan whose great company is always a pleasure and by several of their friends Charlotte and Steven from California, and their neighbor LisaMarie. Theresa (aka Dark Lady) and Sean arrived from Portland with the wonderful Helen Metropolis, AND a Heath Bar pie made by Sean!!! How cool was that?!?! Some people think it’s bad form to bring pie to the Nine Days of Pie, but we welcome it, and especially when there is such a large group, and especially when someone has a restrictive diet – even if that diet includes Burger King over zucchini. Ha. Helen is someone we usually only get to see online, or in rushed and chaotic circumstances, so it was great to have her as a guest in person and overnight.

Then Jonas and Kate arrived. We were surprised to find they had never met Dark Lady & Sean since they are all part of the Portland underground, but that’s what the Nine Days Of Pie is for! Our final guest to arrive was our favorite local radio news reporter Karri who came by last night also. It was a packed house!

How fun! Except, for the first time in the history of the Nine Days Of Pie there was one among us who was not reveling in the fun and silliness of this holiday.

Let me first say, I am no pie expert. I have learned a lot from making pies over these years, but I am not an expert, and I do not sell myself as such. I am as proud of the failures as the successes because it all helps me learn and get better. In fact, I am seldom 100% pleased with any of the pies I make, to the point, I am told, of being ridiculous. I am not looking for praise or adoration for the pie, this holiday is about praising and adoring my husband Shane, it’s about celebrating life and friendship, and having interesting conversations, and bringing diverse people together, and sure it’s about pie, it’s called the Nine Days Of Pie, but at the same time it is not at all about pie.

On this night, a woman sat in the kitchen, and at first asked questions I was glad to answer, I don’t mind sharing my baking “secrets”, but as the kitchen warmed up everyone else headed into the cooler and more comfortable living room, her questions turned from basic baking questions to questions of my judgment, and then to blatant criticism. This was not “jewish grandmother” help, I was being heckled!

Normally, I would have politely suggested she join the others in the next room, but I’d reached a point where any word from my mouth would have shown my anger. That sounds lame, I know, but this is a small town, and anyone could have a bad day, I know I was now having one, and I prefer to control my emotions in such situations. But worse than my feelings, this was fucking up my pies! I was making mistakes, stupid ones, and I was running further and further behind. My Shepherds Pie looked lousy, the gluten-free lemon was questionable, everything was unraveling, and this woman kept smiling at me while her eyes appeared to be scowling. Granted, I was having cramps from hell, and had worked a full day at the j.o.b., but this was more than me being sensitive.

I chose to make Shepherd’s pie since it was gluten free – from lack of a crust and the fact that I never use flour to thicken, so it would be fine for Kate to eat,  and Sean would probably like it too. Then, as I cut Kate a slice of the gluten-free lemon custard – the only other pie this lovely girl who came all the way from Portland while not feeling well, just to be at the Nine Days of Pie could eat, the heckler demanded that she wanted a slice, which then caused others to demand they wanted a piece, luckily by this time Shane had come into the kitchen and beat back the crowd from the Gluten Free pie saying it was ONLY for those who needed it.

Finally, and with absolutely no joy left in my heart, the final pie made it out of the oven. By this time most of our guests had left, and everyone seemed to be pretty full of pie. I sat down to enjoy some conversation with our remaining guests in the living room, Shane and I began to discuss the pies, he mentioned the Shepherd’s pie top was not browned as he was used to, and I explained I normally added an egg white and whipped them up a but and then brushed the top with the yolk, but I was out of sorts and forgot. Then the heckler piped up and said the reason the pie was no good was because I had not piped the potatoes from a pastry bag. While that is a fine way for some, I loathe pretty much everything about pastry bags, so I just smiled politely.

Shane asked about the final pie, the berry one, and I said it was fresh from the oven and would need a few hours to set up properly, or it would likely be soup. He suggested we just save it for the next day.  At this point it was just Shane and I, our overnight guest Helen, and the heckler. Not 20 minutes after the exchange about the berry pie the heckler announced she would not be leaving until she had a slice of it. For me this was the final straw, it was late, I did not feel well, I was tired, I had to work in the morning. Without hesitation I went to the kitchen, cut into the pie, put a slice on a plate and handed it to her. She left shortly after.

As far as odds go, having ELEVEN guests at once inevitably leads to someone having a bad time. Normally, I would never so much as mention this less than pleasant experience in writing, I would have glossed over the entire thing, and I would never name names, but a whole drama played out a few days later, full of small town phone ranting apparently, and people questioning us about “what happened?”. To my surprise it was no secret, not by our hand of course, but because of all that I thought it needed addressing.

Day 1 Report: Sunday, 11-1-15 – A fine start!

Day 1 Pies:

Day One was exciting and hectic! My plan was to have all sure things on Day one, to ease some of the stress, but I got crazy, changing things up at the last minute, risking it all, and failing big in the way of a so-called “Sweet Potato Pie” that was certainly not anything like a sweet potato pie. Of course, the failure may have been with me, which is more than possible, but in my defense the cook book from which the recipe came, something called The Attic Cookbook, boasts an entire section devoted to “Invalid Cookery”!

This was caught later during further cookbook inspection from our first guest of the evening, Cathy Nist who came with her furry friend Frida. I saw the recipe in the book and noticed it was crust free, therefore gluten free. I imagined it being a beautiful golden brown layering of sliced and alternating potato, yam, and apple slices, browned and bubbling, but that was not what I got. It looked the same cooked as raw.

It was a night of neighbors as we welcomed up front neighbor Bill and his lovely daughter Emily, as well as newer neighbors who relocated from PDX Sean and Shannon. Shannon is gluten free, and so she was the loan sampler of the nightmarish sweet potato pie and said that it tasted about equal to how it looked. Luckily, the Chicken Pot Pie was also gluten free, and it turned out pretty well.

Unhappy with my results, I decided to make a late night pecan pie. It turned out okay but not great, probably should not have combined recipes. Nut pies have offered me many a downfall, and it seems even slight deviations from a good recipe will make for mediocre or worse results.

As our guests left and Shane and I sighed a breath that it was only around 9 pm, but then another knock came upon the door, and then another bringing forth Isa and Karri, so more pie was had, and more great conversation that went past midnight.

 

Chicken Pot Pie 2015 version

This was made in a large rectangular casserole, 2 qt. (It could probably be done in a 9×13 pan, I think it would probably fill two pie pans, which does allow for a bottom crust also.)

1 lb chicken breast

2 T. butter

1/2 c. onions, finely chopped

2 garlic cloves, diced (1-2 T.)

3/4 c. potatoes, chopped

1/2 c. corn

1/2 c. green peas

1/2 c. carrot, finely chopped

1/2 c. white wine

3 c. water

3 T. corn starch, mixed with 1/4 c. water

Fresh ground pepper

Salt to taste

Double crust recipe

 

Directions:

Prepare pie crust.

Melt 1 T. butter in large skillet, add chicken breasts, cook until nicely browned on each side.

Remove chicken, add onions and 1 T. butter, cook until cartelized, add garlic and carrots cook until tender.

Add wine and and one cup water, start scraping all of the little browned bits of chicken off the bottom. Add the rest of the water and simmer.

Add potatoes to water to cook.

When cool, shred or chop chicken into 1 -2 inch pieces. Set aside.

After about five minutes add corn and peas.

Mix corn starch and water, add to pan, stir to combine. Cook until slightly thickened.

Preheat oven to 375 degrees.

Add chicken to pan.

Cooking on low, add salt and pepper to taste.

Pour into 2 quart casserole pan.

Roll crust out into a large rectangle.

Place crust over top of pan and seal edges.

Bake in oven for 30-35 minutes, until crust is golden brown.

IT’S ALMOST TIME!!!

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

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

Directions: 

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.

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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

Directions

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.

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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

Directions:

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.

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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

DIrections

  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.

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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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Lemon Shaker Pie

I found this recipe on a website called Pie Love You, it followed a year of pies a young gal made for her husband – one a week for a year! She said here husband called this one the best pie of the year. Since Dave Archer is a huge lemon bar fan, I thought I needed to make it while he was here.

Here is the website: http://pieloveyou.blogspot.com/2010/01/shaker-lemon-pie-3.html

NOTE* The lemon slices have to sit for 24 hours before being made into pie.

  • 2 large Meyer lemons
  • 2 Cups sugar
  • 1/4 teaspoon salt
  • 4 eggs
  • 4 Tablespoon butter, melted
  • 3 Tablespoon all-purpose flour
  • Double crust pie recipe

Filling: Thoroughly wash and dry lemons. Finely grate lemon zest into a bowl. Using a sharp knife, slice the lemons as thin as possible. While slicing, make sure to remove the seeds. Combine slices, zest, and sugar, cover and set aside at room temperature for at least 24 hours.

Preheat oven to 425°. Whisk eggs in bowl until frothy. Add butter, salt, and flour and whisk until smooth. Combine with lemon mixture. Roll chilled dough into two 12-inch rounds. Fit one round into a 9″ pie plate and pour in filling.Cover pie with remaining pastry round. Cut excessive dough, fold edges under and crimp to hold in place. Cut a few steam vents in top crust. Brush with cream and sprinkle with coarse sugar. Bake (at 425°) for 30 minutes or until edges begin to brown.

Reduce heat to 350° and bake until crust is golden brown, 25–30 minutes more. Remove from oven and let cool for at least one hour before slicing.

*NOTE another mention here, I sprinkled the sugar on the top of the pie and it burned, be warned.

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Ginger Peach Pie

This was made up on the fly when I was gifted large crystal sugar loaded with ginger by Rick from Astoria Coffee & Tea Company overrun 37th street. He sells candied ginger and over time lots of the sugar falls off and collects on the bottom of the jar. He gave me about a half a cup of it, so this pie is total cheating!

  • 6 – 8 ripe peaches
  • 2 T. corn starch
  • 1/2 c. candied ginger sugar
  • 2 T. lemon juice
  • 2 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 T. butter
  • double size pie crust

Directions:

Prepare pie crust, and line pie pan. Roll out crust for top.

Slice peaches into a large bowl.

In a small bowl, mix sugar, cinnamon, and corn starch. pour over fruit, add lemon juice and vanilla and toss until coated.

Pour peaches into pie pan. Dot with butter.

Cover with second crust and seal and flute edges. Cut slits in top.

Brush with milk or egg wash (optional)

Bake in a 375 degree oven for 45 minutes or until crust is golden and filling is bubbling. Remove from oven and cool before serving.

 

Chocolate and Almond pie

I’ll admit it, I never posted this recipe, and when I searched my computer and the stack of cookbooks from last year – still on the shelf awaiting dismissal, I couldn’t find it.

A google search turned up a list, scrolling through the options I saw epicurious.com was one of the choices. I have used their recipes on a number of occasions for dinners, desserts, and more, it seemed a likely choice, and as I read the recipe it sounded very familiar.

Here it is:

4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons unsalted butter
1 1/4 cups dark corn syrup
3/4 cup sugar
4 large eggs
2 teaspoons vanilla extract
3/4 teaspoon almond extract
Pinch of salt
3 cups sliced almonds, toasted
Single pie crust, uncooked

Directions:

  • Position rack in center of oven and preheat to 350°F. Prepare crust and line pie pan.
  • Stir bittersweet chocolate and unsalted butter in large metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water.
  • Mix in dark corn syrup and 3/4 cup sugar. Whisk in eggs, vanilla extract, almond extract and salt. Stir in toasted almonds.
  • Pour filling into prepared crust. Bake pie until filling is set around edges but moves slightly in center when pie is gently shaken and crust is golden brown, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.
  • Serve warm or at room temperature.

As I recall, we all ate this scorching hot.


French Easter Pie

This is another treasure from Beatrice Ojakangas’ book ‘Pot Pies’.

1 1/2 lb. ground pork

3 T. fresh parsley

1 1/2 tsp. salt

1 tsp. freshly ground black pepper

1 tsp. fresh thyme leaves

1/4 tsp. allspice

4 hard boiled eggs

Double Crust, lemon pastry (recipe included below)

1 egg, beaten for glaze

Directions:

Combine the ground pork, parsley, salt, pepper, thyme, and allspice.

Preheat oven to 325 degrees. Cover a baking sheet with parchment paper, or lightly grease the pan.

Roll two-thirds of the of the pastry into a rectangle  8 x 12″, about 1/8″ thick. Cut off the corners to form an 8-sided pastry. Place on the prepared sheet. (Note* I did not see this last line myself and left the pie a long rectangle.)

Spread half the meat mixture in the middle of the pastry, leaving a 2-inch border. Place the hard-cooked eggs on top with the cut side down, then mound the remaining filling on top. (*Uh, I guess I didn’t read the thing about half the pork mixture either.)

Roll out the remaining pastry, cut into a similar 8 sided shape and place over the filling. Moisten and pinch the edges to seal, rounding the corners to make an oval shape.

Make 2 or 3 slits in the lid and brush the beaten egg. Roll out pastry scraps and cut out small shapes. Please them on top of pie. Brush again with egg.

Bake for 1 hour or until golden brown. Remove the pie from the oven and cool to room temperature.

*I guess by not thoroughly reading the instructions, I kind of made my own version of the French Easter Pie, no matter how it looks, it was delicious!

Lemon Pastry 

2 c. flour

1/2 tsp. salt

3/4 c. chilled unsalted butter, cut in cubes

1 egg, lightly beaten

2 tsp. fresh lemon juice

4-5 T. ice water

 Directions: 

Stir the flour and salt together. Cut the butter into flour until mixture resembles coarse crumbs.

With fork, stir egg, lemon juice, and 2 T. of the water. Sprinkle the liquid over the flour and mix just until it holds  together, add more water is needed. Knead dough in the bowl for 2 or 3 strokes – just until it makes a smooth ball. Cover and chill for 30 minutes before use.

 

 

Day 3 of the Nine Days of Pie

I have had so much pie today I can barely move my fingers across the keyboard to write this. I arrived home at 5:30 pm, and had pies in the oven by 6:15, but I was prepared with the Angel Cream Pie I made last night, which remained untouched until my return and there was a good portion of the Apple Pomegranate left too (and still is).

I was greeted at the door by a very excited Scruffy, barking and jumping, jumping and barking with joy! It was a delightful feeling I have not had in a long time. Our dearly departed Cheyenne absolutely LOVED the Nine Days of Pie, there is a photo of her using her pie plate at a pillow awaiting the next slice.

Scruffy is our great friend Dave Archer’s furson, and it is always a delight to see them both. Also with Dave is his protege Brent, a quiet young man who is gaining an education in art that degree holders would kill for. They drove up from Roseburg Oregon for the festivities, having attended once before in 2012.

Our other visitors today were Amy, Elleda and Bruce. Three of our favorite people! Elleda and Bruce live here in Astoria, and Amy is Elleda’s cousin who visits her every year all the way from Reno. We hit it off with the trio from the start and we can usually count on at least one visit from them during the Nine Days of Pie.

Amy joined us early in the afternoon for lunch too, which is where my pie making began today. I picked Amy up just after 1 pm, and then I made a pizza on a cool round pizza pan I have been wanting to use since we acquired it for a fella who passed away. So I rolled out an extra ball of crust I had and added Marinara sauce, fresh mozzarella, pepperoni from Applegate farms, one of those 4 cheese blends and some bonus mozzarella. Pretty straightforward, and after a short amount of time, a very good pizza.

Pizza pie. Gone-o. #ninedaysofpie #pizzapie #lunchtime

A photo posted by @amy_bugbee on

I bid Amy and Shane farewell and off I went until the aforementioned Scruffy greeting. We had a few random slices which Dave got to try, and then I pulled out the Angel Cream I made last night. In 15 minutes the entire pie was gone! Everyone said it was very good. Bruce, Elleda and Amy headed out and I continued with the pies, next came Dave Archer’s mother’s recipe for Pear & Coconut crisp, which Dave said brought back many memories. Then came a peculiar but delicious savory called Bacon and Cheese Puff Pie, and finally I whipped up 2 peach & blackberry pies. The blackberries are picked from the plants on our back deck, so I was excited to use them.

 

That is a lot of pie…. I will have to add the recipes in the morning, I am too beat to do it now, but I must leave this blog. Pictures will be added tomorrow too.

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Pies today:

Day 2 of The Nine Days of Pie

It’s after 9pm on Sunday Night, I have made 4 pies today. We had 4 fabulous guests, two at a time, and of course it is not 11 pm yet so there could still be a knock at the door. Shane just admitted he has eaten too much pie and I am exhausted and I feel like I am melting. But it is The Nine Days Of Pie, and that’s how it goes!

I realized I did not discuss the pies I made yesterday. All were good, but could use some work. The lemon filling was a little too done. I thought the Raspberry was too tart. The Kale pie was very good, but next time I would double the cheese and the triple the sausage. I’ll be sure to add notes to the recipes.

We have tried 3 of the 4 pies I made tonight. One needs to chill for tomorrow, it’s called Angel Pie, it’s from a cookbook I inherited from my father.  More on that one tomorrow.

Tonights pies were odd, I made ‘Savory Cottage Cheese pie’ it is one of Dave Archer’s mothers recipes, he let me go through her recipe box when we visited him  a couple months ago. I will post the photo of the recipe with the recipe. It was very good and we served it with a dollop of sour cream.

For sweet pies I made a strawberry balsamic, but it did not turn out it was very watery and yet the strawberries seemed very overcooked. Bummer.

Also I made and Apple Pomegranate pie with vanilla and toasted walnuts. I thought the walnuts would make the pomegranate seeds seem less weird in the texture.

Our guests tonight were Dark Lady & DJ Kronos all the way from Portland in the rain! They are getting married soon which is really cool since The Nine Day Of Pie was their first date two years back! We have known Dark Lady for some years now, she is well known in the Portland underground and always a great conversation. They headed out early to have a romantic evening at a beach resort.

Shortly after their departure Neighbor Bill came by with his wonderful daughter Emily who is always a treat to see, and she has gotten much braver in her willingness to try different pies!

Shane is asleep in his recliner, and I am glad to be sitting down relaxing, as I look to my said I have two cups of coffee and a glass of water next to me. There is a stack of dishes in the sink even though I tried to do them as I baked.

Tomorrow is another day, and I have some exciting plans…..

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Pies Today:

DAY 1 of the Nine Days Of Pie – Would Diogenes approve?

 

Day 1 of the Nine Days of Pie was an amazing start with great guests and good pie!

Today’s pies included Louisana Lemon Cornmeal, Raspberry Apple, and for the savory a Kale Chard and ricotta pie in a rectangular shape.

Our guests came from near and far, two of our favorite people in the world Tim and Heather came from Portland for pie, and brought cheeses and chips and wine and a book for Shane and a journal for me! Hurray!

Our neighbor Bill stopped by, and our great friend Rick the master coffee roaster of Astoria joined us as well – with coffee and tea in tow!

The conversation was amazing as Tim and Heather are both philosophers, he is a philosophy professor even, and Rick is an elder and a philosopher. Neighbor Bill is well read, and so it was delight of thoughts and stories, even talk of Diogenes!

Rick brought us great pie tins from Peerless pie, and from Tim & Heather Shane received “An Underground Education” by Richard Zacks.

After a night of no sleep, I was pretty much done and coupled not even focus my eyes to write this blog. I

A big THANK YOU to everyone who visited and made Day 1 so memorable!

Day 1 Pies:

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Happy Nine Days of Pie! Day 1

Today is Day 1 of The Nine Days Of Pie!

Our day began with an Easy Breakfast Pie, it turned out quite good.

Easy Breakfast Pie

Now on with the preparations for tonight!

EASY BREAKFAST PIE

4 strips cooked bacon, crumbled

1/2 c. shredded cheddar cheese

1/4 – 1/2 c. chevre cheese

1/3 c. chopped onion

2 c. milk

4 eggs

1 c. Bisquick baking mix*

1/4 tsp. salt

1/8 tsp. pepper

Instructions:

Preheat oven to 400 degrees. Grease 10″ pie plate.

Sprinkle onion, bacon and cheese in pie plate. Beat remaining ingredients until smooth and pour over top. Bake 35 to 40 minutes until knife inserted in center comes out clean.

Cool 5 minutes.

NOTE: Recipe will not boil over and makes a light crust. Serves 6.

**I did not have Bisquick so I made my own:

3/4 c. flour

1/2 t. cream of tartar

1t. baking powder

1/4 t. baking soda

1/4 c. dry milk

1 T. butter

Mix dry ingredients, cut in butter.