Happy Pi(e) Day 2016!

Photo by Chris Chen from Pi(e) Day 2013 at The Dunes, Washington, D.C.

Happy Pi(e) Day! I hope you are enjoying the mathematical excuse of the day to gather with friends around the 2piR circular revolution that is PIE. I plan to celebrate this evening via a pie potluck with a few neighborhood pals here in Charleston's East End.

Here's a look at some past Pi(e) Day celebrations in D.C., North Carolina, and Texas and if you're looking for that special 3.14 recipe, you just may find it in the Nothing in the House recipe archive.

Frito Pie

The first time I ever had Frito Pie was in Vermont, served by my Texan friends Stacy and Chris. They'd been talking it up a lot and finally on one cold winter's night they invited over a crew to try it. I expected a "real" pie-- a crust made of Fritos perhaps, or some variation of cracker pie made with the classic corn chips. But what I got was much better, a simplified perfection, the genius idea of smothering Fritos with chili, then sprinkling it with your favorite toppings, an inverted chili cheese nachos, of sorts. 

Fritos were invented in San Antonio, Texas in 1932 by Elmer Doolin (the same man who would later invent Cheetos). Doolin perfected the recipe in his home kitchen with his mother's help, and began selling the chips under the Frito Corporation name. To this day, Fritos are made with only the three original ingredients: corn, corn oil, and salt. There is some speculation on who invented Frito Pie, but there are references to it almost as old as the chip itself.

Since I'm no Frito Pie expert (though my childhood friend's mother did make something similar, which she called "Mexican Mountain"), I turned to Chris, the one responsible for who introducing me to Frito Pie in the first place. He said, "I have been eating Frito Pie since I was little kid, at my Little League games you could buy it at the snack stand and they would pour the chili into a small bag of Fritos and top it off with cheese and onions. Having changed up eating styles from meat to vegetarian back to meat, I have always loved putting chili over a bowl of corn chips of Fritos. Since there are so many different ways of making chili, I don't think there is a "correct" way to eat it other than to use Fritos, though originally I think it was made with Wolf Brand Chili."    

Though it's often eaten as a street or fair food as Chris mentioned, in a cut open single-serving Frito bag, with chili piled atop, here's a version you can make at home. This particular time, I was interested in slow-cooking some chili on a January Saturday afternoon and opted for my friend Morgan's husband Mitchell's prize-winning "Mitchilli". It's crazy good and contains TWO bottles of Dogfish Head and is totally worth the wait (and of which you'll have leftovers, for more Frito Pie). If, however, you want your pie faster, Homesick Texan has a great One-hour Chili. Feel free to use your own favorite recipe, Wolf Brand or otherwise.

Mitchell's "Mitchili"

Adapted from Mitchell West's prizewinning recipe

Ingredients
2 1/2 pounds ground beef
1 28-oz can whole peeled tomatoes, coarsely chopped (don't drain)
2 Tblsp. tomato paste
1 large white onion, diced
5 cloves garlic, minced
1/2 c. green pepper
1 Tblsp. jalapeno, minced
2 cans kidney beans, strained and rinsed
2 12-oz bottles Dogfish Head Indian Brown Ale
1 c. strong fresh brewed coffee
1 c. chicken stock (I needed a little more as the chili cooked)
1/4 c. chili powder (yes, really this much)
2 Tblsp. cumin
2 Tblsp. paprika
2 Tblsp. cinnamon 
2 Tblsp. oregano
Sea salt
Black pepper
Olive oil

Directions
1. Put onions and garlic in a large saucepan with a little olive oil, salt, and pepper. Sautée for about 5 minutes until the onions begin to turn translucent, then add peppers. Sautée for 1-2 minutes more, then add 1 bottle of beer and let cook for about an hour, or until the beer is almost gone. 

2. Move the onions and garlic to the edge of the pan and add the ground beef, chili power, cinnamon, oregano, paprika, and cumin. Add a little more salt and pepper. Once meat has finished browning, add the chicken stock. Let this simmer on low heat uncovered for about 2 hours.

3. Add tomatoes, tomato paste, and coffee.  Let this simmer on low heat then place the lid on the pan. Let simmer for 1 hour then add beans and the second bottle of beer.
 
4. Simmer one more hour and then it's ready for Frito pie!

Note: If at any time it begins to look too thick, add a bit of water or chicken stock to thin it out. Makes at least 8 servings.

Frito Pie

Ingredients
4 c. Fritos
4 c. Mitchilli (or chili of your choice)
1 c. cheddar or pepper jack cheese, shredded
1/4 c. diced green onions
1/4 c. pickled jalapenos (optional)
1/2 avocado (optional)
1/4 c. sour cream (optional)

Directions
1. Place 1 c. (or a handful) of Fritos in each bowl. Top with 1 c. of chili and add desired toppings. Serves 4.

2. As Chris suggested, "Follow with a Lone Star Beer or Dr. Pepper float made with Blue Bell Ice Cream," other Texas favorites.

Texas Thanksgiving Pies

My friends Stacy and Chris are the official Nothing-in-the-House Texas correspondents (though let's not forget our friend Shannon!), always sending photos of pies they eat and bake. This year, Chris sent me three pics of Stacy's Thanksgiving pies-- all fall classics of pecan, apple, and pumpkin.

The pecan pie recipe is from Homesick Texan, though Stacy likes to toast her pecans first for added flavor. The apple pie was "grandma" style, with Granny Smith apples and Grandma Ople's recipe, which calls for pouring the sauce/filling over the apples as opposed to mixing the apples with the sauce.

 Stacy and Chris also had another pie at this year's Thanksgiving--cutie pie Hudson, who helped roll out the crust. Baby's first pie crust--looks like he did a great job!

Koffee Kup in Hico, TX

Images of Hico, Texas' Koffee Kup and their pecan pie à la mode sent in my Brodie, forever holdin' down the Nothing-In-The-House TX fort. Perhaps all an attempt to get me to come visit?

Royers Pie Shop in Round Top, Texas

Submitted by Nothing-in-the-house correspondent Brodie from Austin, TX

Pie For Baby

The sooner you develop your child's pie-baking skills, the sooner she will make pie for you! Stacy and Chris, who are about to have their own pie baby any day now, sent in this photo. Can't wait to meet the soon-to-be baker!

The Mystery of Motherlike Pies

My friend Lora recently gave me an old pie tin she found at a junk shop. The tin is a little too rusty to be used for pie baking now, but it makes for a nice kitchen ornament and addition to my collection of pie paraphernalia. Engraved in the tin are the words "Motherlike Pies C.P. CO."


I hadn't heard of the Motherlike Pie company and was curious about what, where, and when it was in operation, so I went to the trusty ol' internet, looking for answers. Some searching for "Motherlike Pies" didn't yield much. All I really got was a snippet of a website I couldn't actually access. It read,

What soldier of Camp Travis will ever forget those motherlike pies with their tooth- some crusts cov- ered with delicious ice cream, or those tarts and ...

Camp Tavis, eh? I did an additional search for Camp Travis, which was apparently a military training camp in San Antonio, Texas during World War I. Many of the men were from Texas and Oklahoma, though once they were shipped out, troops started arriving from other states.

I did another search for "Camp Travis & pies" and found this letter, from a soldier stationed there, writing to his family about his Thanksgiving dinner.

He writes,

Well the big feed is over and I’m back at the stables again, always when I get Guard Duty I can find time to write you a letter. I sure am as full as a tick……..I wasn’t hungry at all only ate 3 turkeys and dressing, 3 cakes, 2 pies, and a few side dishes.

Interesting stuff, though I couldn't find any more information connecting Motherlike Pies with Camp Travis. We know there were pies there (at least on Thanksgiving), but were they Motherlike? Did the government issued pies to be served on miltary bases and training camps?

Please let me know if you have any more information about this... for now it will remain a Motherlike mystery.

Pie Fixes Everything

Taken by Mark Ross at Market Diner on Harry Hines in Dallas, TX. Sent in by Nothing-in-the-House correspondent Stacy.

Luby's Pecan Pie

from Luby's in Austin, TX. Another submission by Nothing-In-The-House Texas correspondent Brodie.

Texas Pecan Pie at Salt Lick Bar-B-Que

Sent in by Nothing-In-The House Correspondent Stacy

texas pie pi party!!!

hi y'all! we had a super rad pi party. see more pics here. PEZ!!!!

Holiday Pies by Stacy

This post comes from Southern Belle Stacy, reporting from Dallas, Texas and Brooklyn, New York...

This pecan pie was my third pecan pie to bake in a week. The first, I used Emily's mini pecan pie recipe but did not roast the pecans, the second I made Elvis's pecan pie, boy was it buttery, the third (pictured) I used Alice Water's crust and Homesick Texas blog filling,YUM! I think this was a perfect pecan pie! I topped it with a hammer and saw in reference to my favorite old time band. We carted the pie to Thanksgiving dinner at some new pals brownstone here in Brooklyn. The plate was licked clean.


Here is a photograph of my impromptu apple pie. Sadly, I did not make the crust however, I glazed it with egg and sprinkled it with sugar. I used Emily's apple pie recipe and it was a hit. Served with some yummy blue bell homestyle vanilla ice cream. A perfect addition to a community puzzle jam new years eve party in blustery Dallas, Texas.

Pumpkin Whoopie Pie Recipe

PUMPKIN WHOOPIE PIES with MAPLE-MARSHMALLOW FILLING 

1 c. powdered sugar, sifted
1 c. (2 sticks) unsalted butter, room temperature
1 7-oz jar marshmallow creme
2 t. maple extract
CAKE
3 c. all purpose flour
2 t. ground cinnamon
1-1/2 t. baking powder
1-1/2 t. baking soda
3/4 t. salt
3/4 t. ground nutmeg
3/4 t. ground cloves
6 T. unsalted butter, room temperature
3/4 c. (packed) golden brown sugar
3/4 c. sugar
1/2 c. vegetable oil
3 large eggs
1 15-oz can pure pumpkin
1/2 c. milk
Nonstick vegetable oil spray

PREPARATION

FILLING
(1) Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
CAKE
(1) Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.
(2) Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (~3 T. per pie to make ~23 pies), spacing apart. Let stand 10 minutes.
(3) Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
(4) Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
(5) Spoon about 2 T. filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.

3.14

dallas folks celebrated pi in a big way. i made a pinto bean pie (thanks for suggesting it emily and homesick texan). check the pictures here.

Strawn's Strawberry Pie

On a recent road trip from Dallas to the border town of Shreveport, Louisiana, I had the opportunity to sample a strawberry pie. Strawn's Eat Shop has been serving hamburgers, fried chicken, and fresh ice-box strawberry pies since 1944.

I had never experienced a strawberry pie, and was expecting something syrupy and mushy. But the strawberries were fresh, flavorful and firm. The heavy topping of homemade whipped cream made the pie double dang good.

Texas Hill Country Pie

This is a yummy blueberry and peach pie that I made for a trip to the Texas hill country. We ate the pie from the dish with forks in the dark after drinking a ton of wine. Quite a bit of it ended up on our shirts and in our laps. Yum! You can see some pics of the trip on my blog.

Texas Pies...

So this is my first official post to this sweet blog! Above are 2 pecan pies made with caramels instead of Karo syrup baked by the lovely Tish for a dinner party. And this is a berry crisp that I made just for us to nibble on at work. Does a crisp count as a pie? Hmmm...

Pi Day (3.14): Dallas Outpost

Our Dallas, TX correspondent Shannon sent these lovely pics of her Pi Party.

sour cream pear pie

Shannon's meat pie

Christy's amazing buttermilk (shoo-fly) pie!

Dallas pi(e) party people in the PEZ (Pie Enjoyment Zone)

I'd say it's time to invite Shannon to be a Nothing-in-the-House contributor! Wouldn't you?!

Beautiful Dallas Buddhist/Christmas Pies!

Made by Stacy's friend Shannon's mother-in-law for a party at the Buddhist Center in Dallas.

Karma Cloud

Christmas Pie

What beauts!

HAPPY NEW YEAR TIDINGS TO ALL! Oh the pies we can create in 2008!