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Posts Tagged ‘pie recipes’

PIE©StephenKolyer

 

I have been writing cookbooks for 45 years and I rarely hear from anyone who has cooked from any one of the many, many books I have written, co-authored, or ghosted.  However, the other day I got the following note posted on Facebook from a very nice lady named Elaine Grahame-Dunn.  I wanted to share it as just simple graciousness doesn’t come my way very often.  The book about which she is commenting was published in 1992 in the States and in England and Australia somewhat later.  How nice that it is still being used.

 

June 16th, 6:19am

Just wanted to say how much I use your wonderful book ‘The Great American Pie Book’. I am a British woman living near Seville in Spain and own a bed and breakfast establishment. It is a great book to go to for inspiration when I feel a little jaded with my menu choices. Thank you. It isn’t said enough in this World nowadays. X

 

And after my response to her I received the following:

Just wanted to make contact and I think it’s important to let people know when they do a good job. Some recipe books are nice you look at but not practical. Few and far between are those that make life easier as a cook! Thanks again for a job well done. You are welcome here any time. X

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20130803_Berries_DSC_1362

 

Could it be more appropriate that the Barryville (New York) farmers market gave us a fantastic assortment of summer berries?  We bought blackberries as big as your thumb, strawberries, blueberries, raspberries, and gooseberries.  The latter have been reserved to be turned into a gooseberry fool while all of the others have just been gobbled up straight from their boxes.  So sweet and luscious, no sugar needed.

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©Stephen Kolyer_pie

There’s not much to say about peach pie except that when summer comes in and peaches are lush and ripe, there is nothing better than a homemade peach pie.  My son, Mickey, makes a mean pie and when we popped in for a little 4th of July barbecue, peach pie was the starred dessert.  His best pal, Steve Kolyer, our esteemed artist, conjured up his idea of the perfect peach pie so we share both the real and the imagined with you.

Peach_Pie_IMG_0473

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pudding_7241

 
I’m here to tell you that once you take the time to make chocolate pudding, you will never, ever buy a box of instant.  And, since it doesn’t take long to make, it will quickly become your go-to easy dessert.  My mom used it to make a chocolate cream pie – easy to do also as all you need is a pre-baked pie shell (a graham cracker one is terrific), chocolate pudding, and a cup of heavy cream which you will whip to cover the pudding.  Garnish with some chocolate sprinkles or curls and you will have made a “company’s coming” treat.

This recipe makes enough for 6 generous servings or to fill one pie shell.
    ½ cup sugar
    ¼ cup Dutch processed cocoa powder
    ⅓ cup cornstarch
    2 cups milk
    1 teaspoon pure vanilla extract
    4 ounces bittersweet chocolate, cut into small pieces
    1 tablespoon unsalted butter, at room temperature

Combine the sugar, cocoa powder, and cornstarch in a heavy saucepan.  Whisk in the milk and vanilla and place over medium heat.  Cook, whisking constantly, for about 6 minutes or until smooth and thick.
Add the chocolate and lower the heat.  Cook, beating constantly with a wooden spoon, until the pudding is smooth and creamy.  Beat in the butter and remove from the heat.
Spoon the pudding into individual dishes or one larger bowl.  Cover with plastic film (do not allow the film to touch the pudding) and set aside to cool.

pudding

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Ramps herald it, but rhubarb really lets you know that spring has sprung.  Here you see me with my first batch of the season.  Although I have big plans for rhubarb chutney and strawberry-rhubarb jam, the first order of business is pie.  I had cut enough that we had rhubarb pie one night and strawberry-rhubarb cobbler the next.  For the pie, check my post of February 28, 2011 for the pastry recipe.  The filling is sliced rhubarb, a bit of grated fresh ginger, a sprinkling of ground cinnamon, a cup of sugar, and about ¼ cup of instant tapioca.  My lattice-top was a little wonky as I was speeding to get out to enjoy the last bit of warm spring sun with my glass of rosé.

 

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