That Tarts By Tarts Look

We are busy gearing up for our baked goods stand, Tarts by Tarts, this Saturday! Kari had a stamp made with the awesome she designed, and last night we did a lot of stamping of business and label cards...


She also made a bunting to hang across our table...



Also of note in this photo-- my double decker Amish pie carrying basket (at right), and the trompe l'oeil pie plate my friends Heather and Sara gave to me several years ago (at left). And yes, that's the original Betty Crocker's Picture Cookbook next to it.

Check back here tomorrow for some Tarts by Tarts kitchen missives!

Tarts by Tarts at Crafty Bastards!

A few weeks ago, my housemate Kari (who writes and bakes at Tanglewood Baked Goods) and I got together and submitted an application to sell baked goods at D.C.'s Crafty Bastards Arts & Crafts Fair first food fair...and we were accepted!


Our stand, Tarts by Tarts, will offer donuts, cookies, whoopie pies, pretzels, and yes, tartlets, all with a rustic, seasonal aesthetic that highlights the two B's-- butter and bourbon.

You can find more information on our tumblr here and make sure to catch us (and/or tell your local friends!) at the Crafty Bastards Arts & Craft Fair in Adams Morgan, D.C. on October 1 from 10am-5pm. Visit their site here for more information and check back here and on our tumblr for teaser images, recipes, and more...

Tarts by Tarts!

Dad Blogs!: Campfire Pie Warming Shelf

My dad submitted this post about a campfire pie on a recent Wyoming camping trip...

Recently while camping at a remote mountain lake in Wyoming we were faced with a serious pie dilemma.

We had a blueberry pie that we had picked up at a local pie shop in Ten Sleep, Wyoming and were all dying to eat it but everyone in our camp, nicknamed "The J Team" (Josh, Joe, Jim, and John) by our hiking companions at Yellowstone the day before, decided that because of the cool ambient temperatures at 12,000 feet, the pie had to be warm.

Pie warming shelf

Josh, the youngest of our group at 24 and a recent St. Olaf graduate (take note all of you prospective employers looking for an environmentalist) put on his thinking cap, grabbed a big buck saw and started to work.

Jim putting the pie on the shelf

He created a pie warming shelf that we put into the campfire and we were able to warm the pie to the perfect eating temperature.

Jim in the PEZ

It also gave it a bit of a smokey flavor which was just perfect for the campfire setting.

Thanks to my dad for the post and the tip!

Stanley Kubrick and Pie

In preparation for the deleted pie scene in Dr. Strangelove. Perhaps he's not quite in the PEZ, but... (via pop culture cooking)

Peach Apricot Raspberry Wedding Pie

My good friends Erik and Abra got married two weekends ago at Bare Knuckle Farm (where Abra is a business partner/farmer) in Northport, MI. The weather was *perfect* (despite the fact that much of the east coast was being hit by Hurricane Irene), old pals were there in force (making for a killer dance party later), and the food, oh, the food!


Abra is a chef in Chicago, and she enlisted her Chicago chef pals to each contribute a dish, for a local farm fancy wedding potluck, of sorts.


Two of the bakers Abra works with are Paula Haney and Kelsey Coday of Hoosier Mama Pie Company. They contributed the most delicious Peach Apricot Raspberry pies which stood alongside cakes by Sandra Holl and Meghan Stone at Floriole Bakery.


I can't speak much about the pie, honestly, because I ate it in sporadic bites while trying to prep for DJing, and don't remember specificities of taste, just that it was so fresh and DELICIOUS.

Congratulations and thank you to Abra & Erik (as well as to everyone who contributed) for this quite perfect celebration. May there be many delicious pies in your future! xoxo.

The Moon Pie

The moon pie. If you're from or have spent time in the South, you are probably familiar with that pillow of marshmallow, sandwiched between two graham cookies, all coated in chocolate (that's the classic version, anyhow). Story goes that the moon pie came to be when Earl Jones, the dessert's founder, asked a Kentucky coal miner what snack he'd like to eat. The miner replied with something similar to a s'more--graham cracker and marshmallow dipped in chocolate. When Jones asked how big it should be, his interviewee looked up at the night sky, and circled the full moon with his hands.

a "workingman's lunch"-- R.C. Cola and a moon pie (or three)

This weekend I was in Tenneessee, the official home of the moon pie, as Jones started making them at his Chattanooga bakery in 1917. Though I was in Nashville, I had no trouble gathering proclamations of moon pie love and a few anecdotes. I befriended someone whose father was part of the eating of the biggest moon pie EVER, and one of the members of the blues group The Holmes Brothers, a Chattanooga native, told me stories of after school moon pie snacks he ate on the railroad bridge while watching the train go by.

good, but could it be better?

While I was there, I enjoyed my own "workingman's lunch"-- R.C. Cola and a moon pie--of which Big Bill Lister wrote a song in the 1950s. I enjoyed it, but thought that the packaged version left a little something to be desired--the chocolate is a bit waxy, the cookies not as flavorful as the could be (I know this might be blasphemous to some, but I don't have the childhood food nostalgia associated with the treat). I decided to try to make my own.

moon pie making-- a messy pursuit

I scoped a few recipes on the internet, and it seems there are two schools of thought regarding homemade moon pies-- those who make graham crackers, and those who make "graham" cookies. The packaged moon pie is admittedly more cookie than cracker, though the cookie has a slight bite and has that graham flour taste. For my first attempt, I decided to go with cracker over cookie, as it seemed a little more authentic, but the jury is still out. I combined a few different recipes, and here's what I came up with...

tricky, messy, tasty

Homemade Moon Pies (first attempt)


For graham cracker cookie:
Ingredients
3 cups all purpose flour
2 1/2 cups graham flour
1 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1 1/2 cups (3 sticks) unsalted butter, softened
1 tsp pure vanilla extract
1/2 cup brown sugar
1/2 cup molasses
1/4 cup milk


Directions
1. Mix dry ingredients in a large bowl until thoroughly combined. Using a mixer (hand or stand), beat butter until fluffy. Add sugar and vanilla to butter mixture and beat until combined. Add dry ingredients and beat until mixture is crumbly. Add molasses, then milk until the dough comes together (it will be stiff). Chill dough for approximately one hour. 

2. Preheat oven to 350 F. Roll out dough on a lightly floured pastry board or counter top. Cut circles out with a cookie cuter to give you the size moon pie you'd like. Bake about 15 minutes--or until soft by done. Let cool completely.

For the marshmallow filling:
Ingredients
2 egg whites
Pinch cream of tartar
Pinch of sea salt
2/3 cup light corn syrup
2 tsp vanilla extract
1 cup powdered sugar


Directions
1. Using a mixer with the whisk attachment, beat the the egg whites with the cream of tartar and salt until firm peaks form. (Meanwhile, in a small saucepan, boil the corn syrup over high heat without stirring until it registers 230-235°F on a candy thermometer)* Slowly drizzle the (hot) corn syrup into the egg whites and beat at high speed until glossy, about 2 minutes. Reduce the speed to medium-low, beat in the vanilla and powdered sugar.
*This step did not work for me, as the corn syrup kept congealing, like candy. We ended up using room temperature corn syrup.


To assemble the cookies:
Directions
On cookie sheets that fit in your freezer, line up half of the cookies. Spoon marshmallow filling on half of the cookies. Top each cookie (my marshmallow filling was a bit runny, so this was a little difficult). Place cookie sheets in freezer.

For chocolate coating:
Ingredients
24 ounces (one large bag) semisweet chocolate
1/2 cup vegetable oil


Directions
1. Meanwhile, using a double boiler or in the microwave on 50% power and in 30 second increments, melt the chocolate and vegetable oil together until completely smooth. Remove cookies from the freezer and spoon melted chocolate over each cookie so that it runs down the sides and covers most of the cookie. 

2. Return cookies to the freezer. Once chocolate has hardened, flip over and spoon melted chocolate over the other side to completely coat cookies. Store in refrigerator or freezer.

pie in the sky

I found this recipe, particularly the marshmallow filling, to be rather tricky. Plus the whole process requires some simultaneous steps, so I was lucky to have a few friends around to help (also to help me taste test!). I liked the cookies, though they were quite molasses-y, and I think they could be a bit softer. Next time I might try a "graham cookie" recipe and try to make the mallow filling with vegetarian gelatin.

All-in-all though, they were still quite tasty, as evidenced by these faces in the MPEZ (Moon Pie Enjoyment Zone).

We enjoyed them with warm beer (trying to finish a leftover keg!) on the porch in the rain. Check back in for my second moon pie making attempt and check out NPR and my Professor Bill Ferris' essay for further related reading.

Stone Fruit and Berry Cobbler at Sometimes

Sometimes, pre-dinner

Last Saturday I went to Sometimes, an alt dinner club/secret cafe put on by friends/friends-of-friends in Baltimore. Guests RSVP in advance and attend the fixed menu dinner, bringing their own alcohol (though some cocktails and other drinks were provided), and a suggested donation. I had been hearing about it for a while now, but wasn't able to make it until this one, which was sadly the last, at least for a while.

Stone fruit and berry cobbler in cast iron skillets

It was approximately a 10 course meal (though some were drinks, and 11-course, if you count the dance party), and each dish was quite impressive. I especially loved the coconut-poached turbot with charred green beans, and naturally, the dessert-- a lambic float with corriander ice cream, and a stone fruit and berry cobbler.

Emmanuel & Justin

The cobblers were cooked in cast-iron skillets, and judging from my piece, contained along with various stone fruits and berries, a bit of rhubarb as well. The cobbler top was the most unique part though--it was just enough sweet and surprisingly (pleasantly) quite spicy, from the addition of red pepper (?).

spicy dessert!

I'm inspired to try adding a lil' spice to a crumble top sometime soon, plus bake in iron skillets more! Thanks to Ben, Heidi, and the rest of the crew for the incredible dinner, and to Anna for inviting me.

On the Cover of Gourmet

A selection of Gourmet magazine (r.i.p.) covers that feature pie. See all of them here.

Peach-Bourbon-Ginger Hand Pies

Peaches in the summertime! I picked up some of summer's favorite stone fruit at the market last week, and got to baking them this past weekend. I found this recipe from the ever-inspiring Smitten Kitchen, and was, well, smitten. Peaches + personal pockets + pies... oh yeah, and bourbon = some of my favorite things.

Peach-Bourbon-Ginger Hand Pies
Adapted from Smitten Kitchen

Makes 14 to 24 (depending on cutter size)

Ingredients

For the crust:
2 1/2 c. all-purpose flour
1/2 tsp. salt
2 sticks unsalted butter, cut into pieces
1/2 c. sour cream
4 teaspoons fresh lemon juice
1/2 c. ice water

For the filling:
2 pounds of peaches (approximately 4)
1/4 c. flour
1/4 c. sugar
Pinch of salt
1 tsp. bourbon
1 tsp. fresh ginger, zested
1/2 tsp. vanilla extract
One egg yolk beaten with 2 tablespoons water (for egg wash)
Turbinado sugar, for dusting

Directions

To make the pastry:

1. In a bowl, combine the flour and salt. Place the sliced butter in another bowl and put both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a food processor or pastry cutter, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the wet ingredients and add half of this mixture to the well. Stir in the liquid with a wooden spoon until large lumps form. Once dough can be formed, form it into a ball, but do not overwork. Cover with plastic wrap and refrigerate for 1 hour.

2. Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thick. Using a 4 1/2-inch-round biscuit cutter, cut circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat with the other half of dough.

To Make the filling: 

1. Peel and dice the peaches into small pieces. Mix them with the flour, sugar, salt, bourbon, vanilla, and ginger.

2. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable. Spoon about 1-2 Tblsp. filling onto one half of each circle of dough. Brush some cold water around the edges of the dough, and fold it in half so the other side comes down over the filling, creating a crescent moon shape. Seal the hand pie by pressing the edges of the dough together with the back of a fork. Repeat with remaining dough. Place the hand pies back on the parchment-lined baking sheet, and return to the refrigerator for another 30 minutes.

3. Heat oven to 375 degrees F. Remove the pies from the refrigerator, cut a small slit in each and lightly brush with egg yolk, sprinkling Turbinado sugar on top. Place pies in the oven and bake for about 20 minutes or until pies are golden brown. Remove the pies from the oven and let cool. Enjoy!

Overall I was pretty pleased with this recipe, though I found the crust-to-filling ratio a little too high--meaning I need to figure out a way to get more filling in there and still be able to seal it shut. They also get a little soggy fast, so eat them right away! Shouldn't be too hard.

I shared mine with my weekend house guests and co-workers on Monday. Everyone was happy.
p.s. there are not really hands in hand pies.

TEZ/PEZ on Film

I like shooting film (still), but sometimes it means photos are late to the digital party. Here's Ryan in the strawberry-rhubarb and wine-soaked fig rustic tart enjoyment zone (TEZ). Read more about it here.


And here's Artie, Justin, and Jamie in the strawberry-apricot pie enjoyment zone (PEZ). Read more here.

Bruiseberry Pie

The lattice is a little wonky, because I was getting tired and impatient, compromising refrigeration time.

I took a trip to Lewes, Delaware last weekend to meet my dear friends' Mandy and Greg's baby Juniper, and hang out on the beach with the Fischer family. Katy and Lanny picked up some blackberries and blueberries at the farmers' market, and after a full day of SPORTS (kayaking, ocean swimming, bay floating, biking, and tennis), Artie and I made what I call a bruiseberry pie, with black-and-blue- berries (mostly black).

Here's the approximate recipe:

Bruiseberry Pie

Ingredients
Nothing-in-the-house pie crust recipe
5-6 c. fresh blackberries 1 c. (or a handful) fresh blueberries
1/2 c. white sugar  
1/2 c. brown sugar  
2.5 Tblsp. corn starch (or arrowroot)
pinch of salt  
2 tsp. lemon zest
1-2 tsp. ginger zest  
2 tsp. lemon juice  
1 egg (for washing)
Turbinado sugar (for dusting)

Directions
1. Follow instructions for pie crust preparation. Once crust has chilled, preheat oven to 425 F. In a large bowl, mix berries with sugars, corn starch, salt, zests, and lemon juice and set aside.

2. Roll out 1/2 pie crust and place into 10-in greased and floured pie dish. Pour filling into crust. Roll out top crust and cut into lattice strips, using a ruler for uniform width strips (if desired). Weave lattice and flute crust. Brush on an egg wash and dust with Turbinado sugar. 

3. Bake for 10 minutes at 425 F, then reduce heat to 375 F and bake for 35-40 minutes longer or until filling starts to bubble and crust is golden brown.

With this pie, we inducted a new member into the PEZ: plate lickers club, though Lanny said she comes from a long line of plate and bowl lickers.

Lanny carries on the plate licking tradition

Thanks to the Fischers for the lovely weekend!

Dewey's Bakery

In Winston-Salem, NC. Clockwise from top left: mini apple pie, red velvet whoopie pie, chocolate eclaire. Sent in by my friend Lora. Let's go!

Pastry Brushes

This past weekend my friends Mandy and Katy and I were looking at old Childcraft books. The art and design in them is so amazing! We came across this page in a section about "people who use brushes" in the What People Do volume. I'm liking the crust design on those pies...

The Unofficial Roches' Strawberry Apricot Pie

I spent the 4th of July weekend in Maine for some summer days in the ocean air with good pals. Having listened to a lot of my favorite 80s sister trio cheese folk group The Roches before the trip, this song in particular, I had it in my mind to make a strawberry apricot pie. This might sound like a weird desire to have in the land of wild blueberries, but up there, blueberries were still mostly green or purple, but strawberry season was in full force.

I know for a fact, because on our way up to my friend Jamie's cottage, our main haunt for the weekend, we stopped into my friends Nathan & Clara's blueberry farm in Brooklin (the site of Jamie's last plate licking nothing-in-the-house appearance), and there Magpie and I closely inspected the status of the berries. Not ready yet, as much as Magpie wanted them to be.

On our first full day on Mount Desert Island, I walked to the downtown grocer's in the morning to pick up a few items and check out the potential pie fruit. There I found the ripest local Maine strawberries, and some decent fresh apricots (probably not local). Then we went out for an afternoon sail, capped by an evening gin-and-tonics plus nachos happy hour at Dockside.

While the boys foraged for mussels along the causeway and prepared dinner, I set to work on the pie. I initially envisioned making a cold "ice box" variety, but when I asked the dudes whether they preferred warm or cold pie, all three of them gave me a blank look, and were like "WARM, DUHnoquestionHELLO!!"

Using a strawberry-rhubarb pie recipe as a guideline, here's the approximate recipe I improvised:

The Roches' Strawberry Apricot Pie

Ingredients
Nothing in the House pie crust
4 c. (approx.) fresh strawberries, hulled and sliced
4 c. (approx.) fresh apricots, thinly sliced
1/4 c. port
1 c. sugar
3 Tblsp. corn starch (can use arrowroot)
1/2 tsp. lemon zest
1 egg, beaten
1 Tsp. Turbinado sugar

Directions
1. Prepare dough for crust.

2. Soak apricot slices in port for approx. 1 hr in a medium-sized bowl. Add strawberries, sugar, cornstarch, and lemon zest.

3. Roll out half of crust in a 10-inch greased and floured pie plate. Pour fruit filling into crust and top with crust, fluting edges. Brush on an egg wash and sprinkle with Turbinado sugar.

4. Bake at 425 degrees F for 10 minutes, then reduce heat to 375 and bake for 35-40 minutes more. Let cool, but serve while still warm, with vanilla ice cream.

Don't worry Maggie and Suzzy and Terre, I can't vouch for Dublin, but if you're going away to Maine, there's strawberry apricot pie. You might be compelled to lick your plate, but you won't die.

"Speaking Pie To Power"

As a pie blogger and folklorist with personal, professional, and academic interest in food (particularly pie) -as-social-change, I would be remiss to not at least MENTION the pied Rupert Murdoch incident. In referencing the attack, my friend Nathan told me about his friend Audrey Watters, a historian/folklorist who studies the use of pies in political protest (a lady after my own heart!). Read her post/essay "Speaking Pie to Power" here.

Here is a Country Woman Making Rabbit Pies

Please regard this 1934 video from the British Film Institute's "Kitchen-Craft" series. As a vegetarian, I find the full skinned rabbit carcass a bit gross, but this video is full of hilarious one-liners ("Here is a country woman and she is going to show you how to make rabbit and pork into pies," "be generous with your bacon," "no bits, no mess, all in a tidy heap") and some interesting pie-making techniques, like the decorative "beating" of the crust. Enjoy and please let me know if you try out this recipe...

And if you don't know...

...then now you know. Check out Jane Hornby's What To Cook and How To Cook It apple pie recipe, depicted in sequential photographs. Easy as...