50 CLASSIC ALL-AMERICAN PIE RECIPES

ph: country living

I came across Country Living's list of 50 classic All-American pie recipes. They scoured the country looking for the best in regional pies from Shaker Lemon to Chess to Hoosier Sugar Cream Pie. My favorite out of the bunch was the Lemon-Buttermilk Tart.

THROWBACK: CHICAGO

ph: lee balterman, chicago c. 1955 via ASX 

I've spent quite a bit of time trying to identify the above photo. Here's what I know -- the photo was taken by photographer Lee Balterman in Chicago circa 1955 and the theater across the street is the Oriental Theater on Randolph Street. I think I've managed to narrow down the possibilities to either Thompson's Cafeteria, Holloway House Cafeteria, or maybe even DeMet's Candies. Regardless, it's a great photo. I love the multi-tiered wire pie racks in the background. I'm always so careful when handling pies but check out how carelessly she's stacked the pies on top of one another. I guess when you're baking them by the dozens you spend less time worrying about slight imperfections. 

PIEGRAM - PIE FOR THE PEOPLE

via piegram

What better way to remember the people you love then by sending them a PieGram. PieGrams are special packages of homemade mini pies made from scratch with locally and regionally sourced ingredients in Milwaukee, Wisconson at Honeypie Cafe. You choose the flavors, and they'll ship them off with a personal note from you. It's sure to make someone's day. Piegram packages come in packages of one, two, or four 6-inch pies. Flavors include Cherry Berry Crumb, Chocolate Turtle, Whiskey Walnut Pecan, Blueberry Almond Streusel, Bourbon Fudge, Caramel Apple Crumbel, Door County Cherry Lattice, Triple Chocolate Brownie, Wisconsin Salted Maple, Gingered Pear, and a Flavor of the Month. Don't wait, go and order you PieGram!

OH MY.

Strawberry Mascarpone Tart by Yossy Arefi of Apt. 2B Baking Co. Recipe found here. 

ALMOST MAKES YOU FORGET ABOUT PIE... ALMOST

Donna Hay's Strawberry Creaming Soda Doughnuts. Recipe found here.

OLD-FASHIONED RAISIN PIE

via Pinterest

This old-fashioned pie recipe begins with raisin simmered with sugar and cornstarch, which removes their chewiness and makes them plump and juicy. The sweetness is balanced out by using milder golden raisins and adding a little lemon zest.

Raisin Pie
1 double-crust pie dough
1/2 cup milk, whole or low-fat
2 tablespoons cornstarch
2 cups golden raisins
1/2 cup plus 1 tablespoon sugar
1 cup water
4 tablespoons unsalted butter
12 teaspoon lemon zest
1 large egg white, lightly beaten

1. Adjust oven rack to lowest position and heat oven to 425 degrees. Line 9-inch pie plate with 1 dough round and refrigerate for 30 minutes.
2. Whisk milk and cornstarch in measuring cup until no lumps remain. Bring raisins, ½ cup sugar, and water to boil in large saucepan over medium-high heat. Remove from heat and whisk in milk mixture, butter, and zest.
3. Pour filling into chilled pie shell. Brush edges of dough with 1/3 egg white and top with remaining dough round. Seal and crimp edges. Brush top of dough with remaining egg white and sprinkle with remaining sugar. Using paring knife, cut four vents in top of dough.
4. Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be wrapped in plastic and refrigerated for 2 days.)

CHOCOLATE PECAN PIE

ph: s winesett

Surprisingly this is my very first pecan pie. I searched far and wide for the very best recipe but there were so many variations to choose from. I finally settled on Melissa Clark's recipe for Chocolate Pecan Pie, which was featured at cooking.nytimes.com. I liked the idea of adding a bit of depth to an otherwise very sweet pie with bittersweet chocolate and bourbon. The proof is in the first bite. Delicious.