Posted on December 28, 2015
“This is the worst pie I’ve ever tasted.” -my Dad.
How’s that for an enticement? Do keep in mind that my Dad said this after eating a bite of my mother’s pumpkin pie which is always sublime, and keep in mind that my Dad is a little bit set in his ways. I’m thinking if he sees a white pie, he’s thinking cheesecake, and that’s not what he got here.
My husband, however, ate his whole piece and proclaimed it delicious. He is the best Santa’s elf ever! Always such a good sport, will try any crazy thing I cook up.
This pie is an heirloom Pennsylvania Dutch recipe, with German, Quaker and Mennonite roots. It is a very simple recipe and, I think, makes for a very delicious pie. It sort of reminds me of a ricotta cheesecake but with more texture and without the graham crust. You have to be prepared to taste a little bit of savory/sour, along with the sweet, and I think it’s best eaten on its own and not after a bite of pumpkin pie.
I made this pie for Christmas Eve dinner, and also to bring to Fiesta Friday #100. Stay tuned because I’ll be bringing more! Happy Anniversary to everybody who’s been a part of Fiesta Friday and as always I send my gratitude and thanks to Angie for making this all possible.
Posted on October 3, 2014
Warning: I’m about to bombard you with pie photos. I promise recipes will follow after this weekend. Read More
Posted on September 11, 2014
I didn’t plan on another recipe with purple, but that’s what happened. My Huckleberry book arrived yesterday and even though I swore the first recipe I’d make was for the “super cheesy rye biscuits” that have long been unavailable at Milo & Olive, Zoe’s restaurant and cafe where they first appeared and where I fell in love with these savories that she admitted she fashioned after a cheez-it, flavor wise. But the cover image of the blueberry-swirled brioche kept haunting me, after all I’d never made a brioche dough before, and a quick inventory of my kitchen ingredients proved that I actually had everything I needed to make this stunning bread. Read More
Posted on April 13, 2014