It's looks like it is a two pie race. Apple and pumpkin are neck and neck. I have to post some recipes when I have a chance. But the taxes are piling up so it is only short posts and quick hits for now.Did I tell you the wife got a paying gig as a blogger. How about that! Me all I get is complaints about not listing your favorite pies. Jeeeez.
11 comments:
No contest; apple pie is as American as apple pie.
Cherry pie is good those times when you need a sweet quickie with no strings attached. Apple pie is a lifelong commitment.
Well since Easter is around the corner, I am going to bake an Italian ricotta and sausage pie. Recipe to follow.
Oh, and congrats to the wife. I am sure she will do well.
Hey Pete that sounds good. I always make a couple of grain pies and an escrole pie or two to bring visiting on Easter. Good eating.
Me all I get is complaints about not listing your favorite pies. Jeeeez.
I'm from McIntosh Country and I only consider pies made with that lovely fruit to be true apple pies. But my crazy preference aside, there are just so many god-damned, good pies in this country. Most of the ones you come across are poorly made imitations but the ones that are made right are epic works of art.
I'm glad we get all pissy about pies. It shows what we have a passion for. And that's probably why we have such good pies!
I bought one of these pies after seeing the baker kick Bobby Flay's sorry ass in one of his Throwdown episodes.
The Elegant Farmer is about 30 miles from where I live, so I went.
This is the best pie I have ever eaten, anywhere, anytime. There are two crusts - the bottom crust is a regular pie crust; the top crust is very much like a sugar cookie. The whole thing is baked in a paper bag which does....something.
I love good pie. My wife and I take a long motorcycle trip every summer, and last summer's theme was Pie Quest '08. Had some good pie, had a lot of dreck.
Italian Easter Pie
Crust
2 cups all purpose flour
3/4 teaspoon salt
2 sticks unsalted butter, cut in cubes
2 eggs
Filling
6 eggs
salt and pepper to taste
8 ounces farmer cheese, fresh soft cheese or ricotta cheese click for note
2 ounces shredded mozzarella cheese
2 ounces Peccorino Romano cheese
3 ounces shredded ham
3 ounces shredded salami
3 ounces shredded prosciutto
Note: You can substitute all the above meats with 1/2-3/4 pounds of browned mild or sweet Italian sausage.
METHOD
Crust: Mix flour and salt and place in bowl of a food processor. Add butter cubes, one at a time to dough. After each cube pulse food processor just enough to work in butter. Do not overwork or dough will toughen. Dough should resemble coarse meal.
Add eggs. Pulse dough until it comes together in a ball. Cut dough in half so that one half is slightly bigger than the other. The smaller half will be the top crust. Wrap each in plastic wrap and rest dough for an hour in fridge. (If you don't have a food processor, work in butter with a dough cutter or a fork and use your hands to integrate eggs.)
When dough is almost done resting, preheat oven to 350°F. Make filling: Beat eggs with salt and pepper. Blend cheese into eggs. Shred or slice meat, or put in food processor for a finer textured pie and add to egg/cheese mixture.
Roll out larger piece of dough on a floured board until it will fill a 9-inch pie shell. Add filling. Roll out smaller piece of dough until it will cover top. Crimp around edges to seal it.
If you'd like, you can brush the top with an egg wash, (beaten eggs). This will give it a sheen when it bakes. Finally, poke holes or slits in the top crust to allow the steam to vent.
Cook in preheated 350°F oven or 45 minutes.
Yield: 1 pie
@Peter V. Bella - to make the low cholesterol version would you leave out everything except the flour, salt and pepper?
Hungry now.
MH,
You only eat this stuff once a year. It will not harm you, unless, like the triple bar stool assed fast food junkies, you eat it every day.
Then you get the chest grabber.
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