Tag Archives: Pie

Pineapple Pie

My Grandmother Flory, whom I’ve learned so much about baking, is the Queen of Pies. I loved spending the weekends over at her house with my brother, specially since it meant that I’d be cooking next to her. Every time we had pancakes for breakfast (even Barbie and He-Man got their own mini pancakes), and later on we would go shopping and came back home to play and often, into the kitchen to learn how to bake something. Definitely her most-loved dessert are pies: cherry, apples or pineapple… we love them all.

A few days ago, I got this beautiful pineapple, and there was nothing more perfect to do with that pineapple than pie. So, I called her up and read to her the recipe we’ve talked endless times about. She walked me through the recipe once again, adding some tips that I share along the recipe’s instructions. When I asked her where she got this recipe from, she mentioned that she based hers on a recipe she believes read in a magazine about 50 years ago when they lived in DC. She also said that the recipe has been tweaked so much, it barely resembles the original. For example, she found that it’s better to use fresh pineapple rather than fresh, and that the filling shouldn’t be cooked ahead of time or the pie shell blind baked. She did, however, give me a chance to prepare my favorite Pie Dough from Martha Stewart since it’s the recipe I’ve mastered and she loves it, so I added a bit of poppy seeds to the dough after seeing this post from A Beautiful Mess.

The pineapple I had purchased was average sized, so I used the entire pineapple to prepare this pie. I would’ve loved more pineapple, so the amount stated in the ingredients has an additional ½ cup of the amount I used on the recipe. If you can’t find fresh pineapples, you can use canned, as long as they don’t have any sugar added to it.

Kitty

Grandma Flory's Pineapple Pie

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Calamansi Pie

This Calamansi Pie has gone through a year in the making. You see, my (grandma) Tita Flory has a calamansi tree planted in her garden. We’ve always enjoyed the juice of those sweet mini lemons… but we never knew it was called Calamansi. Every year, roughly from August to November, the tree gets filled with these little calamansi oranges and we love to make drinks out of it – not juice, but adding a water and sugar syrup to take away the tanginess.

Last year, I prepared the first version of the recipe, but I added zest and quite a bit more ginger, both of which made the pie a bit bitter. And… I am improving my pie making skills. Last year I had a pie crust that shrink so horribly I refused to post it here on Foodies. The recipe for the lemon curd was divine, but I just couldn’t bring myself to post it. You guys deserve the best! So, fast forward about a year, and I get a huge bag full of calamansi oranges. I might be doing a second pie this weekend since I have so many. Or some bars.. YES… That would be good.

Now, what do you know about Calamansi? At first I just thought they were these tiny oranges from my grandma’s yard, but no. Turns out that they can grow throughout Southeast Asia, India, Hawaii, the West Indies, and Central and North America. When you grow them, the fruit is usually seen in its un-ripened green state. When left to ripen it turns a tangerine orange.  The calamondín juice is extracted by crushing the whole fruit, and makes a flavorful drink similar to lemonade. And in Asian cuisines, the juice is used to season fish, poultry, and pork. Calamondin halves or quarters may be served with iced tea, seafood and meats, the acid juice is often employed like lime or lemon juice to make gelatin salads or desserts, custard pie or chiffon pie.

All around, this fruit is as versatile as a lemon or an orange, and you can do so much! I am inspired to cook some more with this fruit. If you happen to find some around where you shop, make sure you try this pie!

Kitty

With information from Wikipedia

Calamansi Pie

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National Pie Day

According to the American Pie Council – APC, today, January 23rd is National Pie Day. Here are some interesting facts:

  • According to history, pies have been around since the ancient Egyptians (somehow I have a mental picture of Cleopatra having a slice of pie).
  • The word pie was a popular word in the 14th century according to the Oxford English Dictionary.
  • The first pie recipe was published by the Romans and was for a rye-crusted goat cheese and honey pie.
  • The early pies were predominately meat pies. and appeared in England as early as the 12th century.
  • The crust of the pie was referred to as coffin. English tradition credits making the first cherry pie to Queen Elizabeth I.
  • Pie came to America with the first English settlers. It was during the American Revolution that the term crust was used instead of coffin.
  • Pie has become so much a part of American culture throughout the years, that we now commonly use the term “as American as apple pie.”

National Pie Day

At The Foodies’ Kitchen we’ve baked plenty of pies, and here we leave you with the best recipes all around, both sweet and a few savory (for easy reference, the recipes are in the mosaic order left to right, starting at the top).

  1. Frozen Peach Yogurt Pie
  2. Mini Blueberry Pies
  3. Apple Pie
  4. Strawberry Peach Pie with Honey and Sage
  5. Pumpkin Pie
  6. Very Berry Mixed Pie
  7. Grandma Lucy’s Torta Pascualina (Veggie Pie)
  8. Rhubarb & Strawberry Crumble Pie

Kitty & Helga

With information from American Pie Council – APC

Strawberry Peach Pie with Honey and Sage

You guys need to try this recipe. So far, this is my favorite pie recipe… I think it’s the peaches. I’m not particularly crazy about peaches, because I find they lack flavor, at least most of the ones you find at the supermarket have that disappointing quality. They look great, nice yellow/red skins and when you bite down… not a whole lot of flavor.

But baked peaches mixed with sugar are a completely different thing.  What got my attention about this recipe was the honey and sage twist, too.   After you mix the strawberries and peaches you add the sage and drizzle honey on top before baking the pie.  These two elements elevate this dessert to a whole new level.  I’ve made this pie twice already, the first time I didn’t have any fresh sage around, so I used powdered sage, (which I had recently purchased just because it wanted to go home with me). The second time around, I used fresh sage that my hubby got for me so I could try it in this recipe.  I can honestly say, you can use either one.   The only thing I changed about this recipe is that I added 2 tablespoons of cornstarch to the mix, to make it less runny.  Also, on the procedure: place a cookie sheet under the pie pan (not directly under, but on the lower racks) to catch dripping fruit and sugar juices.   I made a mess out of my oven the first time.

This pie can be served at room temperature, drizzled with maple syrup and topped with a dollop  of whipped cream.  You’ll love it.

 

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Strawberry Peach Pie with Honey and Sage

Serves 8
Seafield Farm

Ingredients:

1 pint strawberries, rinsed, hulled and sliced
4 peaches, sliced
2 tbsp fresh sage, finely chopped
2/3 sugar
¼ cup honey
¼ cup flour
2 teaspoons cornstarch
1 batch of pastry (see Pie Dough recipe)
1 egg
1 tbsp water
Maple syrup for drizzling
Whipped Cream

Procedure:

  1. Preheat oven 400°
  2. Place peaches, strawberries, sugar, honey, flour, cornstarch and sage in a large bowl and stir to combine.
  3. Roll out half of the chilled pastry and line a nine-inch pie plate with it.
  4. Pour filling into the center.
  5. Roll out second half of the pastry and cut into strips a quarter of an inch wide.
  6. Weave strips of pastry on top of the filling to make a lattice top, or any other design you want to try.
  7. Trim and crimp edges.
  8. In a small bowl whisk water and egg together.
  9. Brush pastry with egg wash using a pastry brush.
  10. Fit tin foil over the edge of the crust and bake for forty minutes.
  11. Remove foil and bake for an addition fifteen minutes or until golden brown and bubbly.
  12. Allow to cool and slice. Serve drizzled with maple syrup.

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