Cherry pie smackdown; Pie outbreak; onion pie; fried pies; a very naughty tart; slice of pi

Cherry pie competitors are good friends

Reported by John Lehndorff; photo by Kim Long, American Forecaster:

I helped judge the Denver cherry pie smackdown March 31 between bakers (and friends) Elizabeth Thomas of WaterCourse Foods and City, O City and John Hinman of Marczyk Fine Foods. The contest was at the wonderful Sweet Action Ice Cream shop (try the molasses ice cream!). Elizabeth’s latticed pie boasted a wine-like mix of bing and sour pie cherries with a hint of Bourbon but a boring crust. John’s pie, also lattice-topped, offered a killer, butter-fortified crust that tasted like shortbread and a very good, classic sour pie cherry filling with minimal slurry (that’s starchy goo). John’s pie  squeaked out a win because of his killer crust.

For more details on the pie fight (including the fact that the artisan Niman (Marcus?) lard was chef-rendered) plus more Kim Long photos, read this blog post from Westword’s Patty Calhoun

Reported bythe Texarkana Gazette:

“Pies, far as the eye can see. Chocolate pies, fig pies, lemon pies, rhubarb pies, cream pies, blackberry pies, crawfish pies, pizza pies. This breezy April day (in Catahoula, La.), Greg Guirard’s cypress home at the edge of the Atchafalaya Swamp could be an advertisement for, I don’t know, Bon Appetit magazine, or heaven. Cajuns are known for their good cooking and superb food, and for being an enterprising and tradition-respecting tribe that always gets things done. Pie Day is proof.”

Adapted from a recipe reported by Dallasnews.com:


3 tablespoons butter

4 cups Vidalia (or other sweet) onions, thinly sliced

2 (9-inch) pie crusts

2 eggs, beaten

3 tablespoons all-purpose flour

½ cup milk

1 ½ cups sour cream

1 teaspoon kosher salt

¼ teaspoon ground black pepper

6 slices bacon, crisply cooked and crumbled

Optional: ¼ cup chopped roasted green chiles

 Preheat oven to 325 degrees. Place deep-dish pie pan on a sheet pan. Line the bottom with pie crust. In a medium saucepan, melt the butter over medium heat. Add the onions and sauté until lightly browned. Place on pie crust. In a small bowl, beat the eggs and flour together to combine. Add the milk, sour cream, salt and pepper. Mix well and pour over the onions. Garnish with the bacon (and green chiles, if desired). Top with crust, crimp and cut vents. Bake for 50 minutes. Serve warm as a side dish for meat, fish and fowl.

 From the Los Angeles Times:

“This is what I always like,” Alice Waters said with satisfaction. “An apple tart made with a lot of fruit and very little pastry. It’s just heaven, don’t you think?”

Order your fried pies at http://backroadsbakery.net/products:

Orders are for 12 fried pies (for $24), but you can mix and match the flavors to suit your desires. For example: 2 Apple, 2 Apricot, 2 Cherry, 2 Buttermilk, 2 Chocolate, 2 Lemon or any other combination that totals 12. Pies are shipped on the Monday after the order is received.

Reported by portlandtribune.com:

“Pie is classic. It’s comfort. It’s about sharing. And it’s homemade. So says Beth Howard, a 47-year-old Northwest Portland writer and entrepreneur who likes to think of herself as a “pie evangelist.” Her mission, after all, is to “to heal the world, one pie at a time.” She’s doing her part by pitching a pie documentary to national TV networks, writing her own personal pie memoir and offering pie-baking parties around town to spread the pie gospel far and wide.”

Reported at http://mumblingnerd.wordpress.com/2009/09/11/the-surface-area-of-a-pie

Calculate the surface area of a pie by multiplying Pi times the pie radius-squared, where Pi is 3.14 and the pie radius is a given number represented by “Pie-R”. In other words, Area = Pi * Pie-R-squared. If you were asked to find the area of a pie whose radius was 9cm, the formula would be Pi * Pie-R-squared, or 3.14 * 9cm-squared = 254.34cm-squared.

A history of pie in Colorado: www.ediblecommunities.com/frontrange/winter-2010/rocky-mountain-pie.htm

* Listen to Radio Nibbles, John Lehndorff’s weekly food conversation and  commentary program,  at 8:25 a.m. Thursdays on KGNU – 885 FM, 1390 AM, and online at  www.KGNU.org.

Comments: lehndorffj@aol.com

Visit: www.johnlehndorff.com


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