The Proof is in the Pie

Late one night last week I discovered the holy grail of pie bibles had just been released: The Four & Twenty Blackbirds Pie Book by sisters Emily and Melissa Elsen. I didn't even know it was in the works! Excitedly I told Micky about it the next morning. That it was the very same bakery based in Brooklyn that we loved so dearly. That it had the Salted Caramel Apple Pie recipe in it that he had gotten me for my birthday one year and I had later attempted to recreate to lackluster results. That we HAD to get it before Thanksgiving this year so that we could bake one of their incredible pies for dessert and get it right this time.  

He feigned interest while he went off to brush his teeth and I settled back into our bed to play with Graham as our morning routine began. A few minutes later I overheard some rustling in the other room and then Micky returned with the book in hand and said "Happy early birthday." Squeeeee! 

I have since poured over every page, reading up on what supplies we will need (pastry cutter, glass pie plates) and what techniques we must follow (cider vinegar and cold water in the all-butter crust), trying to narrow down what pies we'll be cooking up next week. The book is organized according to season, emphasizing their practice of only using the best local-if-possible ingredients to make the most flavorful desserts. I cannot wait to bake THEM ALL! 

Obviously Salted Caramel Apple Pie is at the top of the list. We've got to get 'er done. And while fruit-based sweets are my favorite (sorry, Grace), I'm thinking we should try out one of their custard pies perhaps. Because Thanksgiving isn't Thanksgiving without multiple desserts, am I right? Maple Buttermilk Custard Pie sounded good. But so did the Sour Cream Raisin variety. And then there's the Rosemary Honey Shoofly Pie! Wait. Salty Honey Pie?! Yes. I think that's The One. Jackpot. 

What desserts are you guys making for Turkey Day?

- Cathleen 

[image #1 from BrooklynBased.com; grainy image #2 from me]

Pumpkin Pie Oatmeal

It's fall, so you know what that means? It's time for pumpkin-flavored EVERYTHING! I myself have not totally bought into all of the pumpkin hype, but I do admit that I enjoy a nice slice of orange circle about once a year. This recipe is amazing though because it's just like having pie for breakfast—but healthier! 

Pumpkin Pie Oatmeal
(Serves 6)

2 cups old-fashioned oatmeal + 3 1/2 cups water + dash of salt
1/3 cup light brown sugar
1 cup canned solid-pack pumpkin (not pie filling)
1 cup milk (slightly warmed in microwave)
2 tsp cinnamon
1 tsp nutmeg
1 1/2 tsp vanilla extract
2 cups raisons
chopped walnuts for topping

Cook old-fashioned oatmeal according to stovetop directions on box (with water and a pinch of salt), stirring occasionally. Remove from heat. Stir in light brown sugar, pumpkin, warmed milk (just pop it into the microwave for about 45 seconds so it doesn't curdle once added to the hot oatmeal), cinnamon, nutmeg, vanilla extract and raisons. Once mixed together, this scrumptious concoction can be enjoyed immediately in 1 cup servings or divided into individual plastic containers and refrigerated for up to three days, reheated in the microwave for 1 minute on high. You can also freeze it for even later consumption. Walnuts can be sprinkled on top for any extra added deliciousness.

I know, right? Yeah, you can thank me later. 

- Cathleen

Just Dessert: Peach Basil Pie

Peach Basil Pie is not exactly an autumn staple. My grocer's paltry produce section was completely devoid of any sign of white peaches, yellow peaches, and even nectarines, naturally. So I headed over to the freezer section and snagged a bag of the frozen variety. Picked at the height of ripeness and then made very, very cold; yes, these will do just fine. I pinned this recipe long ago, but made a few modifications that I think justify a posting of my own. 

Ingredients

One box of Pillsbury Refrigerated Pie Crust

2 cups diced peaches (about 2 peaches) [or 1 16oz bag of frozen peaches, defrosted]

2 tbsp packed thinly chopped fresh basil

pinch of sea salt

1/4 cup of honey

2 tsp lemon juice

1/4 tsp cinnamon 

1 tbsp cornstarch

1 egg, beaten for wash

Vanilla sugar for sprinkling (raw, sanding, or regular all work)

Preheat oven to 425° F.

Mix peaches, basil, sea salt, honey, lemon juice, and cinnamon in a bowl. Let sit 15 minutes to allow flavors to marinate.

Pour a tablespoon of the accumulated liquid from the bottom of the peach mixture into a small bowl and mix with the cornstarch. Once blended into a milky glaze, stir back into the peach mixture.

Allow refrigerated pie crusts to come to room temperature, then unroll one crust out flat and position into lightly greased pie pan. Pour peach mixture into prepared pie crusted pan. 

Unroll the other crust flat onto countertop and prepare to top the pie any way you see fit. I used the pointed end of a sharp knife to cut out cute heart shapes for venting purposes. You could also do some sweet lattice work. Whatever you want! Go crazy! 

Once the top pie crust is in place and the edges are pinched together with the bottom pie crust edges, brush the top crust with the egg wash, then sprinkle with the vanilla sugar.

Bake for 15 minutes at 425° F with a pie crust shield placed on the edges (this can also be achieved with some tin foil torn into strips and crumpled around the pie's edges), then remove pie crust shield and continue cooking an additional 15 minutes until crust is golden brown and pie filling is bubbling up nicely through the hearted vents.

Remove from oven and allow to cool on rack.

Serve with a scoop of vanilla or coconut macaroon ice cream like I did!

- Cathleen