Exciting things are happening!

Posted on September 13, 2011 by WV Pie Girl

Cherry Pocket Pie with Vanilla Ice Cream

 Lots of exciting things are on the horizon for this little pie baker, and I thought I’d share a few of them with you!

First, and foremost, a big shout out hug and kiss to my girl Megan Dailey  who takes just the prettiest pictures ever.  Check them out here: http://www.unblinking-i.com/  She was most generous enough to come over one evening not too long ago to take some pictures of my pies and tarts.  (I’m sure the free samples afterwards had nothing to do with her decision to help me, heehee).

It just so happens that right after this photo shoot, Food and Wine magazine started a photo contest: “Beautiful Party Desserts”.  So, I submitted some of the beautiful photos to the contest, and they’ve already picked THREE (out of about 450) which are featured on their website until the contest closes on 9/15/11. 
 
These are the three photos (so far) that Food and Wine likes!
 

Blueberry Lime Meringue Tart

 
 

Dutch Apple Crumb Pie

 

Bleeding Heart Cherry Pie

 
They will narrow all the entries down to 5, and the public will vote on their favorite.  The winner of this photo contest will be featured in Food and Wine magazine, so stay tuned when voting begins next week.  I’ll be flooding all of your email inboxes for pleas and bribes for you to vote for me.  Wish me luck, this would be a HUGE opportunity for me and my pies.
 
Speaking of contests, for those of you who didn’t know, I won second place at the WV State Fair Pie Bakeoff!  I submitted a Peach Bourbon Pecan Crumb Pie, which the judges just loved.  I’d say for the first contest I’ve ever entered, I was very proud to win 2nd place! 
 
On another note, I have recently been offered a place to bake in a commercial kitchen.  So, if all goes as planned, look for my pies on the menus of local restaurants/establishments in the Charleston area.  This is still in the very early stages of planning, but be patient! You’ll all get pie soon enough!
 
Finally, I wanted to say thank you to Aimee Neely Figgatt of Little Patch on the Lane Farm in Cross Lanes, WV.   This past weekend she hosted a locavore picnic at her farm, and asked me to come out and serve pie.  I went to the farmer’s market and toted home a HUGE box of locally grown honey crisp apples and freestone peaches.  I baked my little heart out that morning, and headed out to the farm in the afternoon with ten pies!  I’m happy to say that I served all but 4 slices of pie.  Everyone at the picnic was so friendly and appreciative!  I served Dutch Apple Crumb Pie, Peachy Keen Pie, Peach Pecan Crumb Pie, and Double Crust Apple Pie.  It was a great opportunity to market my pies, and meet some of the local farming community.   How about this cute little set up?
 

Pies at the Farm

 

Keep in mind that the holidays will be here before we know it! I make a mean pumpkin pie, so if you’re interested in pre-ordering pumpkin pie, or any other flavor for your holiday gatherings, office parties, corporate holiday gifts, secret santa, etc etc, go ahead and shoot me a message, and I’ll put you on the books! 

Have a great day, and eat more pie!

xo

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Cherry Almond Crumb Pie

Posted on July 25, 2011 by WV Pie Girl
Cherry Almond Crumb Pie

There’s nothing quite like fresh, tart, sour cherries.  They are only in season for a VERY short time, so I get them while I can.  A couple of weeks ago, I went to Silver Spring, MD for a friend of a friend’s wedding.  There just so happened to be a farmer’s market right around the corner from our hotel that Saturday morning.  So while everyone slept in, I hit the pavement to the cutest outdoor market I’ve ever seen!

There was live music.  There were vendors selling everything from meats, to pastires, to fresh fruit and veggies and herbs.  I strolled through the entire market looking, searching, pining for sour cherries, because I knew their short in-season window would soon be closed.  After about an hour, I came to the very last booth, and hooray! Look what I found!

 

CHERRY ALMOND CRUMB PIE

One 9″ Pie Crust, unbaked

Filling:

4 cups pitted fresh cherries (if sour cherries are not in season, you can use any other variety)

3/4 cup sugar

2 tablespoons instant tapioca (the stuff in the red box)

2 tablespoons all-purpose flour

1 tablespoon lemon juice

dash cinnamon

dash nutmeg

Stir all the filling ingredients together, and let sit for 30 minutes.

 

For the crumb topping:

2/3 cup toasted almonds, cooled and chopped

1/2 cup all-purpose flour

1/4 cup light brown sugar

1/4 cup white sugar

1/4 teaspoon cinnamon

5 tablespoons unsalted butter, diced

Combine all dry ingredients, then add the butter. Using your hands, rub and work it all together.  At first you’ll think you’ll need more flour or butter, but keep working.  I find this particular task very theraputic.

Brush unbaked crust with eggwash, and add cherry mixture.

 

Top the pie with crumb topping.

Bake the pie at 375 degrees for about 45 to 50 minutes.  If the top begins to brown too much, cover it loosely with foil.

You can also make these in a mini version, using a mini muffin pan! Perfect for a picnic or cocktail party!

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It’s Pie Time!

Posted on July 13, 2011 by WV Pie Girl

 

Well, here it is! My own little website and blog.  It’s taken me about a week to figure out how to get it visible, and I’m sure there will be more changes in the near future.  But the important thing is, it’s working! 

If you know me, you know how much I love to make pie.  If you don’t know me, you will soon find that out on this page!  Stay tuned for everything pie!

 

 

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