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Cell phone confessions pertaining to pie
Published: 1/22/2012 7:53 PM
Last Modified: 1/22/2012 7:53 PM


Cherry Pie


French Silk Pie


Apple Pie


Mocha Ice Cream Pie with Nutella topping

If you want to know whether someone is a foodie, check their cell phone pictures.

In an instant, we document and share pictures of our homemade culinary triumphs or memorable restaurant meals.

And you never know when those snapshots are going to come in handy.

While looking for a picture to post with a follow-up blog about National Pie Day on Monday I found pictures of SEVEN different pies on my phone.

And every one of them was homemade.

A few years ago, I set out to master the art of pie making - crust and all. I was inspired by my mother-in-law, Anne, and her amazing pies.

Now, thanks to my cell phone, I have a digital history of my adventures in pie making.

Here are a couple of those pictures and a couple of the recipes, too, in case you feel like celebrating National Pie Day.


Fresh Cherry Pie

1 recipe pastry for a 9 inch double crust pie
4 tablespoons quick-cooking tapioca
1/8 teaspoon salt
1 cup white sugar
4 cups pitted cherries
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
Directions
1. Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
2. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips!
3. Bake for 50 minutes in the preheated oven, until golden brown.

From Allrecipes.com

French Silk Pie

For the Crust:
8 tablespoons (1 stick) chilled salted butter, cut into pieces, plus more for pan
1/3 cup pecan halves
1 1/3 cups all-purpose flour
1/4 cup firmly packed light-brown sugar
1/4 teaspoon salt
For the Filling:
12 tablespoons (1 1/2 sticks) salted butter, room temperature
1 cup granulated sugar
3 ounces unsweetened chocolate, melted and cooled
1 1/2 teaspoons pure vanilla extract
3 large eggs
Whipped cream, for serving
Chocolate curls, for serving

Directions
1. Make the crust: Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
2. Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
3. Just before serving, top pie with whipped cream, and decorate with chocolate curls.








Reader Comments 2 Total
PeeGee (last year)
Your article has inspired me to make a pie for my hubby: Patty's Porter Peach Pie.
PeeGee: I am so glad that I inspired you to bake a pie! I hope it turned out great.
PJ: Please share some recipes. The more the better! There are too many good ones out there to keep them to yourself.
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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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