Monthly Archives: January 2012

6. Lasagna Pie

Lasagna is thoroughly delicious.  Honestly, I can’t really think of a real benefit by having it in a pie shell instead of a casserole dish with noodles…except that it combines two of my favorite things, hence can satisfy my cravings for both … Continue reading

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5. Chocorangue pie

Oranges are problematic, stubborn fruits. With an apple you take a bite, or grope it a little, and know immediately whether it is good.  A bad orange is more like a person: it does not betray its weakness so easily. … Continue reading

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4. Persimmon Blueberry

My first unequivocally successful, fully experimental pie of the year. The crust had beautiful soft, flaky layers, just enough sweetness, was not soggy on the bottom, and held together beautifully–producing pieces that nicely held their shape.  I added some swiss … Continue reading

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3. Tomatillo pie

As I sat staring at a couple of unused tomatillos wondering what I should eat for dinner, I decided it was time to try my hand at a savory pie crust anyway- why not fill it with said tomatillos, jalapeno, … Continue reading

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Making Pie Crust

Leaving the crust of the crust on your plate may be the biggest insult to a pie.  Making a good filling is fairly straightforward: but a good from-scratch pie dough can take a lot of attention and a bit of … Continue reading

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2. Pear (or Plum) Frangipane

Warning: this pie is so good that I made it one night for a bourbon tasting party, and then made another 2 (one with plums instead) the next night for a different party– and they were quickly consumed, with heaps … Continue reading

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1. Carrot Custard Pie

The first week’s pie was not an unequivocal success, but it was certainly quirky.  I got a hankering to make pie out of carrots.  After all- carrot cake is awesome– by my rule of “pie>cake”, carrot pie must be more … Continue reading

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