kingrat

This pie turned out quite well. Everyone at Pie Night loved it. The caramel was a bit boozier than I thought it would be, but I coulda been doing it wrong. Recipe comes from Dennis Wilkinson. As is normal, I’ve modified it slightly.

Crust

• 1 cup all-purpose flour
• 1 stick cold butter
• 1 tablespoon sugar
• dash salt
• 1½ ounces cold water
• 1½ ounces vodka

Pretty standard crust, except there’s a bit more liquid than I normally would use for one crust.

1. Mix the flour, sugar, and salt in a food processor
2. Cut the butter into 1 tablespoon pieces
3. Add the butter to the flour mixture
4. Pulse the food processor until all the chunks of butter are less than pea size
5. Transfer the flour mixture to a bowl
6. Combine the water and vodka into a cup
7. Add the liquid to the flour, alternately adding some and mixing it with a pastry cutter or fork
9. Work the dough until the liquid is pretty thoroughly combined and the flour forms a ball
10. Mush the dough into a disc
11. Wrap it in sandwich paper
12. Chill for a half hour to an hour in the fridge
13. Roll into a crust
14. Place the crust in a 9 inch pie plate (deep dish works better, but I didn’t do that)
15. Crimp the edges
16. Weight with foil and pie weights
17. Bake at 400° for 20 minutes, then remove the weights and bake for 10 more
18. Remove from oven and allow to cool

Caramel

• 1 cup sugar
• ⅓ cup water
• 1 tablespoon corn syrup
• 1 cup heavy cream
• 2 ounces Grand Marnier (original recipe calls for 1 ounce, but I don’t have a 1 ounce measure)
• 1 orange

1. Grate all the zest from the orange
2. Combine sugar, corn syrup and water in a saucepan
3. Cover and bring to a boil
4. Remove the cover and continue boiling until sugar starts turning brown
5. Swirls the pan on the burner periodically until the sugar is reddish brown (it really does turn a reddish brown)
6. Add the cream and Grand Marnier
7. Stir until dissolved
8. Continue boiling until it’s pretty thick (original recipe says thread stage which I have no clue how to judge)
9. Add the orange zest
10. Pour it into the pie shell
11. Cool

The caramel was boozier than I expected. Perhaps sticking to the original amount mighta made it more acceptable to me, as I don’t drink or eat anything with more than a trace of alcohol left in it. I kinda expected it to have cooked off considering how long it was boiling.

Filling

• 4½ semisweet bakers chocolate
• 2 tablespoons cocoa powder
• 2 tablespoons corn starch
• ⅔ cup sugar
• dash salt
• 1 cup heavy cream
• 3 eggs
• 1 can (14½ ounces) Guinness stout
• ¼ cup water
• 1 packet gelatin
• 1 tablespoon unsalted butter

1. Combine the water and gelatin in a small saucepan
2. Separate the egg yolks and discard the egg white
3. Melt the chocolate in the microwave
4. In a medium saucepan, combine the cocoa powder, corn starch, sugar, and salt
5. Whisk in the cream
6. Whisk in the egg yolks
7. Whisk in the Guinness
8. Whisk in the chocolate
9. Cook and stir the mixture over medium-high heat until thick enough to coat a spoon
10. Heat the gelatin until it dissolves
11. Whisk in the gelatin
12. Remove from heat and strain the chocolate through a strainer into a bowl
13. Whisk in the butter
14. Pour into the pie shell (the one with the caramel, not a new one)
15. Cool to room temperature, then chill in the refrigerator until set

At this point, I had some leftover chocolate, though not a lot. I really should have used a deep dish pie plate. C’est la vie.

Serve with whipped cream.

Click through to the original recipe to see a lovely photo. I didn’t get a good photo of my edition of the pie.

crossposted from King Rat.

Here’s the recipe for the Shrimp Pie I made for Pie Night last night. It comes from Cooking Light Annual Recipes 2006 . They took a reader submitted recipe and lightened it up. I kinda added some of the fat back. (As always, the recipe below is how I made it, not how it appears in the cookbook.)

Crust

• 1¼ cups all-purpose flou
• ¼ cup semolina flour
• 2 teaspoons sugar
• ¼ teaspoon salt
• 2 tablespoons butter
• 1 tablespoon vegetable shortening
• ¼ cup ice water
• ½ teaspoon cider vinegar
• cooking spray

1. Preheat oven to 375°
2. Chill butter, then cut into small pieces
3. Combine all-purpose flour, semolina flour, sugar, and salt in food processor
4. Add butter and vegetable shortening
5. Process until the mixture is a course meal
6. Combine ice water and vinegar
7. Add vinegar-water mixture to flour
8. Mix with a fork until well combined
9. Coat a deep dish pie plate with cooking spray
10. Press mixture into pie plate and up the sides
11. Bake for about 5 minutes
12. Cool on a wire rack

Filling and Pie

• 1 tablespoon olive oil
• 12 ounces uncooked, deveined shrimp
• ¼ cup cream cheese
• ½ cup egg substitute
• 2 teaspoons all purpose flour
• 1 cup evaporated milk
• 2 ounces Havarti cheese
• fresh dill
• 1/8 teaspoon salt

1. Chop shrimp into bite sized pieces
2. Heat olive oil in a large skillet on medium-high heat
3. Add shrimp and cook until you’re sure it’s cooked
4. Combine cream cheese and ¼ cup of egg substitute in a mixing bowl
5. Beat with a mixer at medium speed until well blended
6. Add flour and beat one minute minute
7. Add remaining egg substitute and milk and beat until mixed
8. Stir in shrimp, Havarti cheese, dill and salt
9. Pour mixture into crust
10. Bake at 375° for 40 minutes (or until set)

crossposted from King Rat.

This was one of the pies I made for last night’s Pie Night. It’s delicious. Recipe adapted from Icebox Pies, which Sharon gave me last year. It’s turned out to be quite the excellent pie book.

Ingredients

• 3 cups half and half
• 6 tablespoons sugar
• 1/8 teaspoon salt
• 2 large egg yolks
• 3/4 cup couscous
• 1/2 cup dried apricots
• 1/8 teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• 1 crumb crust
• 1/2 cup apricot preserves

1. lightly beat egg yolks
2. chop dried apricots finely
3. combine half and half, sugar, and salt in a medium saucepan
4. bring pot just to a boil, then reduce heat to medium-low
5. slowly drizzle about 1/2 cup of the half and half mixture into the egg yolks, whisking constantly
6. whisk the egg yolks into the saucepan
7. add the couscous, dried apricots, and nutmeg and stir to combine
8. simmer, whisking constantly, until the mixture thickens and almost all the liquid has been absorbed (about 5 to 7 minutes)
9. remove the pan from the heat
10. stir in the vanilla
11. scrape the mixture into the crumb crust
12. in a food processor, process the apricot preserves until smooth
13. spread the preserves over the pie with a spatula
14. wrap in plastic wrap
15. refrigerate at least 3 hours

No photos, because I didn’t have space on the memory card for my camera.

crossposted from King Rat.

In lieu of regular content on this blog (for the moment), I give you a Pie Night announcement!

Photo by Jessie Lynn McMains (CC By-Nc-Nd)

The next Pie Night will be Saturday the 15th of January at 7:30 PM.

What is Pie Night? Pie Night is where I make a lot of pie in a glorious attempt to buy friends. If I can be bribed by pie, I figure a lot of other people can be too. Feel free to bring your own pies (not store bought), though this is by no means required. The only requirement for attendance is that you eat pie!

Please note the start time and the location! There are some changes this time around. Voxx Coffee (Facebook) has graciously agreed to provide the space free of charge. The start time is a little later than previous start times as well. We’ll have 2½ hours to consume pie. Please do not bring beverages. Voxx has beverages (including beer and wine) at reasonable prices.

Please respond here or add yourself to the Pie Night Facebook event if you intend to come! Invite your friends too.

crossposted from King Rat.

With all the hullaballoo in my family, I haven’t gotten around to posting this to the blog yet. Most everyone will have seen it on Facebook, though. Next Pie Night will be Sunday, January 17th, nominally from 4 pm until 11 pm.

A Slice of Lemon Meringue Pie

Do you like pie? Then come to pie night! Friends and enemies alike are welcome!

You can bring a pie, but you don’t have to. If you do bring a pie, please make/assemble it yourself; purchasing a pie at Whole Foods is verboten. Feel free to bring beverages, whipped cream, ice cream, or other pie accoutrements.

Where? 2301 Fairview Ave E in Seattle. Ring WEISS on the call board.

Please note in the comments here or add yourself to the Easy as Pie Night Facebook event if you plan to come, and if you plan to bring pie. I need to know approximately how many pies to make.

Any last minute questions or need of directions? Call 206-607-9177.

Image A Slice of Lemon Meringue Pie by Daniel Greene used under a Creative Commons Attribution Non-Commercial No Derivatives 2.0 License.

I’ve been remiss in not posting some promotional/reminder stuff for the upcoming Pie Night. So here’s the scoop:

Doesn't pie look tasty?

Pietoberfest, the next Pie Night is October 17th, officially from 4 p.m. to 11 p.m.

What is Pie Night? It is a celebration of pie! People come over, and then we eat pie. Sometimes before the sugar crash hits, we converse. There are fruit pies, cream pies, chocolate pies, and meat pies. There are all sorts of pies.

This time I am going to post the rules in the the form of frequently asked questions, because people never seem to read them if they are rules.

Do I have to bring pie?

No. You do not have to bring a pie. I will make enough pie.

Can I bring pie?

Yes, you can bring pie.

Can I bring a cake?

No.

What about cookies? What about cake-pie?

The concept is Pie Night. Every time there’s some joker who thinks it’s funny to ask these questions. It’s about as funny as Jay Leno. If you ask these questions I will revoke your license to breed.

My pie didn’t turn out. I forgot. I ran out of time. What’s the nearest store so I can pick up a pie?

The nearest store for approved Pie Night store-purchased pies is in Chaiten, Chile, which is currently evacuated due to volcano eruption. In other words, do not bring a pie from a store! This is to encourage people to attempt their own pies. If you don’t make a pie, just come and eat pie.

Can I bring anything?

Ice cream and beverages are always welcome, particularly alcoholic beverages. I do not drink, so you don’t want me picking out your alcohol.

Can I bring friends?

Yes.

Can I bring my kids?

If you don’t mind your kids hearing ribald discussion, yes.

Should I R.S.V.P.?

Yes yes yes! Please let me know in the comments or on the Pietoberfest Facebook event if you intend to come, how many friends you plan to bring, and whether you intend to bring pie. I need to know how much pie to make. I don’t mind a few last minute additions or cancellations, but if I end up with 50 people when I expected 25, you may not get pie.

When is it again?

Saturday, October 17th, 4 p.m. to 11 p.m. (come early if you want, though)

Where is it?

My condo. It’s small but we’re all friends, right? 2301 Fairview Ave E. Ring WEISS on the call box out front.

Image Long Slice of Pie Ala Mode 4 of 4 by cobalt123 used under a Creative Commons Attribution Non-Commercial 2.0 license.

This recipe comes from Farm Journal’s Complete Pie Cookbook, which I picked up for free outside Michael’s Books in Bellingham. It worked out pretty good, though I might do something slightly different next time. Instead of coconut flakes, I might use shredded coconut. Since coconut doesn’t soften too much during the cooking, it resulted in kind of a crunchy/fibrous texture. That was minor though. Turned out to be an excellent pie, and pretty easy to make.

As always, recipe is how I made it, not exactly how it appears in the cookbook.

• unbaked 9 inch pie shell
• 4 egg whites
• 1 teaspoon nutmeg
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 2 cups sifted confectioners sugar
• 1½ cups flaked coconut
• 2 cups milk
• 2 tablespoons butter

1. Combine 2 egg whites, nutmeg, salt, vanilla, sugar, coconut, milk, and butter.
2. Cook over hot (not boiling) water in a double boiler for 5 minutes or until mixture thickens slightly.
3. Let cool to room temperature.
4. Beat 2 egg whites just until stiff (but not too stiff). I’ve never been able to beat egg whites to stiffness anyway, so this wasn’t a problem.
5. Fold beaten egg whites into coconut mixture.
6. Pour into pie shell.
7. Bake at 450° for 30 to 40 minutes, or until filling is firm in the center.
8. Cool and let it set.
9. Put pie in refrigerator overnight and serve cold.

No pictures of my finished work this time.

Originally published at King Rat. You can comment here or there.

For those who are the type who need reminding, Pie Night is this Saturday at 5pm at my place, 2301 Fairview Ave E in Seattle. If you haven’t already committed to coming, now is the time. I do need to know an approximate head count so I can make enough pie.

If the weather is nice, Pie Night will be held in the pool area overlooking Lake Union. You are welcome to take a dip if you are so inclined.

If you are an alcohol imbibing type, bring something of that sort. Since I am a non-drinker, I hate to pick out the alcohol for the drinkers. Pie is welcome, but not required; I will make enough. Cake is not welcome.

Edited to add: Pies planned are: Pear-ginger, coconut, apple cranberry, pork cranberry, cherry pie, and a corn pie. Plus whatever guests bring.

Originally published at King Rat. You can comment here or there.

I will be going offline for Pie Night shortly.

I will be making three pies:

• How-Do-You-Like-Them-Apples Pie
• I-Never-Do-Anything-For-Halloween Pie (I'm breaking my rule here; this theme is not actually love-related.)
• I-Like-Kim Savory Pie

Remember, if you are bringing pie, you should very quickly make something up for your pie name. I will make you tell everyone the name of the pie and reason. If you want the explanation for my pie names, you'll need to show up.

I haven't time to put together a flier for Pie Night like I intended, so this will have to do.

Pie Night Means Love!

Who? You. Me. Other people. Pie. Wait... that's a what. Invite others. Repost this announcement if you want (please direct responses here).

What? Pie.

Where? My place. 2301 Fairview Ave E, Seattle. (Ring WEISS)

When? November 3rd. That's a Saturday. Show up anytime after 3. (Or before really. I'm not doing anything except making pies...)

Why? Because Pie Is Love.

What the hell is this Love thing? There's a theme. In the movie, The Waitress Keri Russell has names for all her pie recipes, such as:

• I'D-PAY-GOOD-MONEY-TO-WATCH-NATHAN-FILLION-EAT-THIS-PIE PIE
• LIFE ISN'T ALWAYS EASY AS PIE
• I CANNOT FIT INTO MY OWN PANTS PIE
• SEX POT PIE

If you are bringing pie (there is no requirement to bring pie, however), the pie must have a name, and the subject must relate to love. I don't know what we'll do with you if you don't bring a pie.

Remember the rules! First, no cake. No cookies. All foodstuffs must be pie, sweet or savory. Second, no store-bought pie. Purchasing crust is fine. Purchasing filling is fine. But you must put together your pie and bake it.

All that said, who's coming?