It’s that time of year again — my favorite minor holiday — yes, you guessed it, NATIONAL PIE DAY!
No, not THAT kind of pi, silly — THIS kind of pie:
Next to homemade bread, pie is my favorite thing to bake. I like just about any kind, too–apple pie, strawberry rhubarb pie, coconut cream pie–you name it, I’ll be sitting at the table, fork in hand, ready for my slice.
I love pie so much that I named two of my books after it:
Here’s a link to a blog post I wrote last year about this wonderful holiday, and my mother. Enjoy! I’m off to bake a pie (marionberry this year, in case you’re wondering)…
It’s time to bust out those rolling pins, America!
I just love living in a country that sets aside a day each year to celebrate my favorite dessert.
What could possibly be better than pie? Not that I don’t love cake, cookies, cupcakes, candy, and sugar in all its many wondrous forms, but there’s something special about pie. For one thing, it’s, well, baked into our history. Humans were making pies as early as 9500 B.C., when those clever Egyptians wrapped honey in an oatmeal crust.
Pie is baked into my family’s history, too. I come from a long line of great pie bakers — and pie eaters. I remember my mother telling me of the day she left Canada for “the Boston States,” as Nova Scotians used to call New England. It was a big step for a small-town girl fresh out of nursing school, and as she boarded the train in Halifax that would carry her into her future, she was filled with mixed emotions: excitement, trepidation, self-doubt. My grandmother saw her off at the station with homemade goodies to keep her well-fortified until she reached her destination: a Thermos of beef stew, oatmeal bread, and apple pie, her favorite dessert.
I don’t know if the apple pie had anything to do with it, but my mother survived the journey and flourished in her new job in Connecticut. On her days off, she’d board another train — this one bound for New York City, where she’d shop a little, explore a little, buy herself a ticket to a Broadway play, and then take herself out to lunch someplace fancy — I remember her mentioning Sardi’s as being one of her favorite spots. And yes, she’d have pie for dessert.
Isn’t she something?
Gotta love those white gloves.
And so, in honor of National Pie Day, and in honor of my darling mother, here’s the Frederick family’s favorite recipe for apple pie!
FRENCH APPLE PIE
Unbaked pie shell
6-7 cups tart apples (we use Granny Smith’s), peeled, cored, and sliced paperthin
1 c. sugar
1 tsp. cinnamon
1 tsp. nutmeg
A little extra butter for dotting on the apples
½ c. butter
½ c. brown sugar
1 c. flour
Preheat oven to 425. Roll out pie crust and pat it into pie plate. Crimp edge.
In a large bowl, mix sliced apples with sugar and spices. Pile into prepared crust and dot with half a dozen or so thin slices of butter.
In a separate bowl, cream butter and brown sugar, then add flour, working it in until the mixture begins to come together and the crumbles are about the size of peas. Sprinkle over pie. Cover loosely with tinfoil (this prevents the crust from burning) and bake at 425 degrees for 1-1/2 hours. (Yes, it needs to bake that long!) It’s a good idea to either cover the rack you’re baking it on with foil, or place the pie plate onto a cookie sheet or something to catch any drips.
Remove foil. If topping is golden brown, pie is done. If not, let it cook without the foil for another five minutes or so.
Cool and serve with whipped cream or vanilla ice cream. Yum!
Calling all Portland-area friends! You’re invited to “Elevenses with the Authors” this Saturday, January 22nd, at 11 a.m. at A Children’s Place Bookstore.
I’ll be joining my good friend Susan Blackaby as we celebrate National Pie Day (well, almost — it’s actually Sunday) and Groundhog Day (a wee bit early). We’ll both be signing copies of our new picture books, Suz’s wonderful BROWNIE GROUNDHOG AND THE FEBRUARY FOX and my BABYBERRY PIE.
Please join us afterwards as we head down the street for treats cooked up specially by the bakery wizards at Eclectic Kitchen — yum!
You’ve got to love a country that sets aside a whole day on the calendar to celebrate dessert. Yes, my fellow Americans, it’s that time of year again — get out your rolling pins and let the flour fly!
Pie just happens to be my favorite dessert of all time. I love ’em all — apple, pumpkin, cherry, lemon meringue, blueberry, marionberry (a Northwest specialty). My favorites, though, are strawberry-rhubarb and coconut cream. Mmmm.
And since it’s National Pie Day, I figured this would be the perfect time to announce two forthcoming books for 2010 which, coincidentally, are both pie-related. What can I say? I must have been piestruck when I picked up my pen…
My first picture book! And no, as you can see, I did not illustrate it (I can’t even draw stick figures). The sublime Ms. Amy Schwartz did. Wait until you see what she has in store — I’m absolutely head-over-heels in love with her artwork. As a writer, handing over one’s manuscript to an illustrator is akin to handing over your newborn to a babysitter the first time you venture back out into the world. Let’s just say there’s some trepidation involved. With Amy, though, I hit the jackpot, and I couldn’t be more thrilled with her vision for my story.
Babyberry Pie will be published next fall by Harcourt.
The second book in my pie-a-palooza of a fall lineup is the fourth installment of the Mother-Daughter Book Club series. The cover is almost-but-not-quite-ready-for-prime-time (check back here in a few days). The title tells it all, though. Pies & Prejudice hits the shelves in September, and I’ll bet you can guess what the book club will be reading this time around!
All this talk of pies is making me hungry. Fortunately, there’s one waiting for me in the kitchen.
Years ago, I coaxed one of the waitresses at Heather’s Cafe in Cannon Beach, Oregon, into sharing the restaurant’s recipe for coconut cream pie. The cafe, alas, is no longer in business, but its memory lingers on in this sweet treat. Here’s the recipe:
Coconut Cream Pie
Heather’s Cafe — Cannon Beach, Oregon
1 c. heavy cream
3 c. milk (don’t use less than 2%)
1-1/4 c. sugar
6 egg yolks
4 T. cornstarch
Pinch of salt
1 T. vanilla
1 T. butter
3-4 cups coconut
Baked pie crust
In a bowl, mix 1/2 c. milk, salt, egg yolks, and cornstarch.
Bring remaining cream, milk, and sugar to a gentle boil. Pour a bit slowly into the egg mixture, stir, then slowly pour egg mixture back into the heated milk (the point here is to avoid scrambled eggs). Return to medium low heat and stir until thickened and boiling (small bubbles, not full rolling boil). Boil for about four minutes.
Remove from heat; stir in butter and vanilla. Add 3 cups coconut (more or less, depending on your preference). Cool. Pour into baked and cooled pie crust. Top with whipped cream and toasted coconut flakes.
Happy National Pie Day!