On Pi Day last Saturday, we here in the Nothing-in-the-House Washington D.C. outpost celebrated with a rainy day-long pie making extravaganza. Danny generously gave Matt and me the run of his well-equipped kitchen (not to mention his breezy apartment including a great record collection and turn tables)for our pie production. By the evening, we had produced 3 pies, an extra crust (for the peach pie featured below), and a crumble composed of leftover ingredients. They were as follows:
The MVP (Most Valuable Pie) of the day: Key Lime, using
Martha Stewart's recipe.
Matt tackled the day's oddball pie--a
sweet Pinto Bean Pie, using
this recipe from the great blog,
Homesick Texan. The protein-full filling was supported by Nothing-in-the-House's standard crust(at right.) We substituted some maple syrup for brown sugar, and next time, I might advise using all syrup to cut eliminate refined sugars.
For our classic selection, we went with
Apple Pie(using the linked recipe, but with cornstarch instead of tapioca, and sans pre-cooking apples), but switched it up, by making it a DEEP DISH in a glass pyrex bowl.
With the leftover apples and graham cracker crumbs from the key lime pie crust, we made an apple crumble, which Matt ended up "stuffing" in the pocket of the deep dish apple (that crust and fruit separation that apple pie is prone to) for a apple-crumble-stuffed-deep-dish-apple-pie. Take that tur-duck-in! We enjoyed the pies after a pasta, salad, wine, and empanada (more pies!) dinner with Danny (who also took these beautiful pics), followed by a bit of mandolin.
The MVP (Most Valuable Pie) of the day: Key Lime, using Martha Stewart's recipe.
Matt tackled the day's oddball pie--a sweet Pinto Bean Pie, using this recipe from the great blog, Homesick Texan. The protein-full filling was supported by Nothing-in-the-House's standard crust(at right.) We substituted some maple syrup for brown sugar, and next time, I might advise using all syrup to cut eliminate refined sugars. 
For our classic selection, we went with Apple Pie(using the linked recipe, but with cornstarch instead of tapioca, and sans pre-cooking apples), but switched it up, by making it a DEEP DISH in a glass pyrex bowl.
With the leftover apples and graham cracker crumbs from the key lime pie crust, we made an apple crumble, which Matt ended up "stuffing" in the pocket of the deep dish apple (that crust and fruit separation that apple pie is prone to) for a apple-crumble-stuffed-deep-dish-apple-pie. Take that tur-duck-in! We enjoyed the pies after a pasta, salad, wine, and empanada (more pies!) dinner with Danny (who also took these beautiful pics), followed by a bit of mandolin.
