Showing posts with label raspberry pie. Show all posts
Showing posts with label raspberry pie. Show all posts

Sunday, January 30, 2011

It's An Old New England Custom...


...To eat pie for breakfast. Tay from Winooski, Vermont sent in these photos from the Rotary Pie For Breakfast at the Cambridge Winter Fest in the Lamoille Valley of Vermont. Here's what she had to say:
It was delicious, I had elderberry/apple, raspberry, pizza, and part of a slice of peanut butter pie.
Thanks for the photos Tay and for keeping the tradition alive!

Friday, October 10, 2008

Priscilla's Pies


Jamly?


There we were, a small group of New England Literary scholars, packed tight in a Dodge Caravan, with all the essential tools of transcendentalist tourist-explorateurs: Sarah Orne Jewett novels (at least one copy per person of Country of the Pointed Firs) favorite poetry collections, plenty of pens, journals full of pages (some full of words, some waiting to be filled), headlamps (for optimum reading time, and investigating) and 1 novelty item each: a cowboy hat for Iris, pulp fiction for Dana, a Maine mug for Torrey, striped lobster apron for Jessie, and 3 squirt guns...and a sand castle bucket...and a shovel...and...um... a badminton set... for me. These items had been recently acquired on a sidetrip to Maine's everything store, Renny's, in an attempt to experience some of the local flavor.

We had just hit a low point in the drive, after everyone had shared their respective tales of tragic romances, star-crossed lovers, or the (at least) equally tragic, lack-thereof. We turned to Mrs. Todd and Cap'n Jameson for solace, but were rather in need of something to lift our spirits.

When, there, on the side of Rte. 1, just out of Bucksport, we spotted an omen which indicated an easing of our woes... 'PIES,' the sign read, "Homemade, Strawberry, Raspberry, Blueberry, Blackberry, Pecan..." and the clincher... "OPEN". I made a sharp right turn into the driveway, simultaneously asking if the rest of our voyageurs were game..."YES! was of course the resounding answer."


The fortuitous omen


We emerged from the van, pens, journals, polaroid camera in hand, but it was unclear where said homemade pies could be acquired. There was a house with an 'hours' sign, though, so I marched up to the door and knocked.

No answer.

I opened the door and tried a timid "hello?"...no response...so in I walked, posse behind me, through a sunroom until we arrived at the threshold of what appeared to be a kitchen. There we spotted 3 pies on a rack....and a tall and solid older man (we were later to learn his name was Stanley) standing before them, eating fried clams.



Before any business dealings, he shoved his lunch plate in my face, making me try a fried clam, "Evah had clahms befah?" he asked. I then noticed that he was wearing an oversized sweatshirt with a large deer depicted in American flag print, reading "America's Favorite Pastime." I said I wasn't sure if I'd ever tried them or not, which certainly struck him as out of the ordinary.

"Ah you from away?" We said yes, that we were from Michigan. "Michigan! whatcha doin' aht here fah?" he responded.

"Well, we're reading New England Literature..."

"Lit-ra-cha? What is it, pohnography ah somethin'? Gotta come aht here and read it in the woods?" We told him that no, though Thoreau could perhaps benefit from some saucier passages, it was indeed not X-rated. We claimed that we wanted to immerse ourselves in the places we were reading about. "Whatcha gotta do that fah? I thought lit-ra-cha was supposed to transport ya to where ya s'pposed ta be." Uh...oh...yeah...with that, he had us cornered with a hit to NELP's jugular.

We suddenly realized our urgency to set off on our way toward the cliffs of Acadia, and got down to business. We opted for a raspberry pie, which we learned, was made by his wife Priscilla, who had been baking for at least 55 years. She was unfortunately not at home. We scampered out the door, thanking him for the pie and fried clam, grabbed a business card on the way out, took some polaroids by the pie sign and were off.


Team of pie-loving lit-ra-cha scholars: Jessie, Dana, Iris & Torrey


Pie-eating in a mini-van full of literary equipment and sans the proper-pie eating tools proved difficult, so we dug in, literally, by the handful. Singing and eating and sullying our faces all the way to Mt. Desert (Dessert?) Island.


Moving Pie Enjoyment Zone


Delicious pies, Priscilla.

Friday, July 27, 2007

Raspberry Tart for Michelle's Birthday!

Last night was Michelle's birthday, so I made her a raspberry tart, with berries we had picked the night before at Intervale Community Farm.


I found the recipe from Gourmet Magazine, and followed it pretty closely. I followed the recipe for the pastry crust, and it turned out well and sweeter (more tart-appropriate) than my standard pie crust recipe. The standard pie crust recipe would have worked here though, and would probably have been a little flakier and would have contrasted nicely with the sweetness of the filling and berries.


Rasbperry Tart 
 from Gourmet Magazine/Food Network Online

Crust:
1 1/4 c. flour
1/4 c. sugar
1 stick butter, cold and sliced
3 Tblsp. cold water

Filling:
8-oz. cream cheese ( I used the Nancy's cultured kind)
1/2 c. sugar
1 tsp. vanilla
1 egg
1 Tblsp. flour
1/4 c. seedless rasperry jam (I used Trappist)
1 Tblsp. water
3 c. fresh raspberries

Recipe:
Preheat oven to 350 degrees F.
Make crust: blend flour, sugar and butter with a pastry cutter, until mix looks like coarse meal. Add 2 Tblsp. water and toss until incorporated. Mix with hands until mixture is consistent, but crumly. Refrigerate (if time!) for one hour.

Press crust into bottom of tart or pie pan (I didn't have a tart pan with fluted rim, but it sure would have looked nice!). Prick crust with fork and weigh with pie weights or beans (I used popcorn kernels) and bake 30 minutes, until golden.

Make filling: With electric mixer, beat together cream cheese, sugar, vanilla, and egg until smooth. Add flour mixture and blend well.

Pour filling into warm crust, spread evenly, and bake for 20 minutes until set. Cool tart.

Heat jam with water in small saucepan. Stir until melted and smooth. Cool jam.

Arrange rasperries on top of tart, and brush them with jam.

VOILA!

Cranberry Chess Pie

Fig Pistachio Tarte Tatin

Peppermint Pattie Tart

Whiskey & Dark Chocolate Bundt Cake

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