Tuesday, February 14, 2017

Art of the Pie - Kate McDermott - Food 52 Community Cookbook Club - Pie #2

Variation on Chess Pie
Art of the Pie
Kate McDermott

To Crisco or not to Crisco, that is the question. Asked and answered for me after making Kate's Traditional Butter and Shortening Dough! I grew up making pie crust with Crisco and never had a second thought. Then we learned that shortening is BAD for us. Butter is good for us, and it tastes much better. But I have not made a tender, flaky crust since I gave up Crisco. Kate's combo of Crisco and butter makes the perfect crust. Tender, flaky, delicious and easy to work with.

When you want to bake a pie but have no fruit, chocolate or many of the ingredients associated with pie, a Chess pie is just the thing! I didn't have the lite coconut milk or goat milk yogurt Art of the Pie asks for so I made a traditional Chess pie with eggs, sugar, vinegar and cornmeal.

 One of the bests pies I've ever eaten. But then I tend to say that about whatever pie is currently on my plate!

Bon Appétit ya'll!

Thursday, February 9, 2017

Art of the Pie - Kate McDermott - Food 52 Community Cookbook Club

Sour Cherry-Raspberry Pie
Pie #1 Food 52 Community Cookbook Club
Art of the Pie - Kate McDermott
Food 52 has started a new on line cooking club. The first selection is Kate McDermott's Art of the Pie. This is a beautiful book for the novice or experienced pie baker. I've baked more than a few pies in my time but I love this book for guidance and inspiration. Head over to Food 52 Community Cookbook Club on Facebook. Get the book and join us in baking delicious pies for the month of February!

I was lucky enough to have a mother who loved to cook and bake and was also generous enough to let me stand on a stool and help, though I'm sure as the mother of five she could have lived without my help!

I credit my mother for any success I've had in the kitchen...and in most areas of my life for that matter!

Bon Appétit ya'll!