Make Me Some Pie: A pie blog in Portland, Oregon. » Pie Recipes

Pie Recipe: Drunk Peeps Pie

Joel — Fri, 22 Apr 2011 17:51:17 +0000

I’m putting this recipe from “The Pie Dude” out there for fun… honestly, doesn’t sound that good to me because I don’t like Peeps or coconut… but, it’s Easter. I like the name, though – because I would probably only eat this pie if I were drunk

Clipped from: www.facebook.com (share this clip)

Lovely Day for a Guinness Pork Pie

Joel — Wed, 16 Mar 2011 20:12:42 +0000

It’s Guinness Week over at Serious Eats for St. Patrick’s Day, and I couldn’t help but notice this lovely Guinness Pork Hand Pie recipe from Oregon’s own Caroline Ford.

Clipped from: www.seriouseats.com (share this clip)

By all means, if you’re making it for St. Patrick’s Day, use Guinness, but, since we have such excellent beer selection here in Oregon, I’d recommend trying this recipe with one of the many fine stouts available from Oregon brewers.

Guest Recipe: No Circumference? No Problem – CakeSpy’s Pi Pie

Joel — Tue, 15 Mar 2011 05:50:29 +0000

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy , an award-winning dessert website. She is currently at work on her first book.

There is some disagreement over when to celebrate Pie Day. Some (including the American Pie Council) cite January 23 as the day, the reason allegedly being that the digits of 1/23 are “easy as pie.” Others (generally math nerds) say it must be March 14, or “Pi” Day.

Of course, this is a very silly argument, because really, it’s an opportunity to enjoy pie on two separate occasions, whether baked at home or at a roadside stand , cafe , or bakery . But as a shout-out to the math nerds, here’s a Pi-shaped Pie for March 14.

Use the template with your favorite pie crust and use whatever filling you’d like (I used peanut butter and chocolate chips), but know that it’s best enjoyed at 1:59 PM…and 26 seconds.

INGREDIENTS

serves 3.14, active time 15 minutes, total time 1 hour

●    Pie dough for a 9-inch pie

●    4-5 tablespoons peanut butter

●    1/4 cup milk chocolate morsels

●    1 egg, beaten, to use as an egg wash

PROCEDURES

1.    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2.    On the bottom half of your rolled dough, place your filling in the shape of a Pi symbol (you can use this template)

3.    Fold the top half of the dough on top of your Pi-shaped filling.

4.    Cut the dough around the filling to match the Pi shape, but leave a little extra dough around the sides of the filling so that you’ll have a spot to pinch the edges so that the filling doesn’t come out while baking.

5.    You’ll notice at this point that you have plenty of extra dough. I have just two words for you: Pie Fries .

6.    Lightly brush with your egg wash, and place in the preheated oven. Bake for 15-20 minutes or until golden.

If you’re interested in submitting a guest pie recipe to the blog, e-mail makesomepie@gmail.com.

Pie Recipe: Drunk Peeps Pie

There Seems to be a Chicken in this Pie…

Joel — Fri, 23 Jul 2010 20:08:48 +0000

My lovely wife seems to have taken a shine to pie-making, and I must say, I couldn’t be more pleased. I guess she got the message of my website (Make Me Some Pie!).

Above is a picture of a chicken pot pie she made recently.

We’ve settled on a pretty simple butter crust recipe that is delicious and the edge of the crust is so crisp and buttery it honestly reminds me of a Ritz cracker. This is the pie crust recipe we like: Mom’s Pie Crust (via allrecipes.com)

Making the filling for a pot pie, or any meat pie for that matter, really seems pretty easy. Just make a mixture of meat and veggies that you like and that tastes good & put it in the pie… simple enough!

In this case, she chopped and sautéed some carrots, potatoes, garlic, onion and peas together with some chicken broth. She cooked the chicken separately and then mixed it in with the veggies when it was done.

Then fill your pie, cover it with your top crust and I believe we bake at 425 for 25 minutes and then lower it to 375 for another 25-30 minutes.

Making pot pie rocks as well because it is a good leftover food for work, or for dinner the next day (preferably, as it’s better reheated in the oven).

Still Looking for an Easter Pie Idea?

Joel — Fri, 02 Apr 2010 20:01:27 +0000

Still haven’t decided upon your Easter Pie?

Well, if you’re interested in trying a pie traditionally served around Easter in Southern Italy, I spotted this delicious looking Neapolitan Wheat Pie on the Chicago Tribune’s food section.

The recipe comes from Nick Malgieri’s book “The Modern Baker”. A key ingredient in this decadent pie is wheat berries:

“In much of Italy, wheat is a potent symbol surviving from pre-Christian springtime rites that has become indissolubly linked with Easter. It used to be a widespread custom to sprout some wheat berries in a dark closet at the beginning of Lent. Forty days later at Easter, the thin, almost-white plants would be used as an Easter Sunday table decoration. I remember a couple of pots of those wheat plants decorating the Easter Sunday altar in our all-Italian parish church more than 50 years ago.

So it should come as no surprise that a pie filled with wheat berries is an almost obligatory part of the Easter menu in most of southern Italy. Though the official name of this pie is pastiera Napoletana, many Italian Americans also refer to it as pizza di grano — meaning grain or wheat pie. This classic Neapolitan pastry has a sweet crust filled with ricotta, pastry cream and cooked wheat berries, and is scented with orange flower water.”

Source: Chicago Tribune, Nick Malgieri: Crust Full of Tradition

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Mad Pientist: Shepherd’s Pie

Joel — Thu, 18 Mar 2010 05:01:05 +0000

With all the talk about Shepherd’s Pie lately, I decided maybe making one would help me understand it better.

I didn’t use a specific recipe, but I borrowed the idea of using Guinness and cheese from Kells (which I just recently wrote about). I heard that a friend of mine makes a version of this, so I figured I’d give it a shot, too – since it was St. Patrick’s Day.

Here’s my “Shepherd’s Pie” recipe, inspired by Kells and my buddy who was already inspired by Kells, with a little addition of my own:

1. Made mashed potatoes with butter, salt, sour cream and a little bit of Tillamook cheddar cheese.
2. Sauteed garlic, onions, carrots and peas together with Guinness
3. Browned ground beef with onions
4. Simmered vegetables and beef in Guinness
5. Lined bottom of pan with vegetables and beef, added some salt and pepper
6. Spread mashed potatoes over filling
7. My own “touch” to add something more crust-like was to spread a light amount of olive oil over the top and I sprinkled some crushed up croutons (bread crumbs) over top
8. Baked at 400 for 10 minutes and 350 for 10 more,
9. Spread a little more cheese on top for a final touch

It turned out pretty good, I guess I’d give myself a 2.5 2 out out of 5 rating… not crazy good, but it made for a good meal (plus leftovers)! But, once again, it really was just mashed potatoes with beef and veggies… not much semblance to the standard “pie”, even though it had a touch more crispiness thanks to the bread crumbs. I couldn’t slice it, like a pie – I had to kind of scoop it. So was it a pie? Seems like more of a casserole to me.

But… it occurred to me that when you let it cool more, it really does setup more like a traditional pie and it does become more sliceable. So, I think I feel okay about Shepherd’s Pie being labeled a pie, and I’m sure there are versions of it that seem even more pie-like.

What are your thoughts on Shepherd’s Pie (or things that are called pie, but aren’t pie in the traditional sense?)

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When Irish Pies Are Smiling

Joel — Wed, 17 Mar 2010 18:48:05 +0000

Happy St. Patrick’s Day kids. I think tonight I am going to make an attempt at cooking a Shepherd’s Pie… I’ll let you know how it goes. We’ll find out if I can make it sliceable and pie-like.

In the meantime, here’s a link to a few good looking Irish-style pie recipes: http://www.littleshamrocks.com/Irish-Pie-Recipes.html. I think the real key to making an Irish pie is to add one of the following:

- Irish Whiskey
- Guinness
- Irish Cream

Then, voilà!, you have an Irish pie.

On a serious note, my wife and I are tentatively planning a trip to Ireland in the next year, so next year around this time I hope to have some genuine Irish pie reviews!