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A pie a week


  • Pies are listed in the order I've made them, beginning in March 2006. Click on a name to view the recipe and a photo.

    These recipes come from family members, friends, cookbooks and the Internet. If you would like to know the source for a specific recipe, let me know.



  • Unless otherwise specified, the recipe for pie crust is as follows:

    Makes two 9-inch crusts (use half the ingredients for a single crust)

    2 cups flour
    1 teaspoon salt
    2/3 cup cold or frozen butter
    dash of vinegar
    ice-cold water, enough so dough is flaky but not dry or gooey

    To prebake the crust, bake at 350º for about 10 to 12 minutes. Placing aluminum foil on top of the crust, with some dry beans or rice, helps prevent bubbling.

    (Or watch the video.)


  • CHOCOLATE PECAN
    One of the easiest and tastiest pies I've had. Just don't add extra chocolate chips—it's too overpowering.
  • LEMON
    My Grandma's recipe. It's one of my all-time favorites, possibly because of the memories.
  • CHERRY
    Great recipe, but I used the wrong cherries. Make sure you use tart pie cherries.
  • SHENANDOAH APPLE
    Apples and cheese...mmm.
  • EGGLESS LIME CREAM
    An interesting combination of textures. Tasty and light, but not my particular favorite.
  • BLACKBERRY/STRAWBERRY
    Delicious, mostly because of the fresh berries I used. I've now made this pie twice, adding blueberries the second time. Yum!
  • SOUR CREAM RAISIN
    Another of my Grandma's recipes. It sounds a little odd, but it's really good: creamy and not too sweet.
  • LEMON CREAM CHEESE
    Easy and really good. It would be hard to mess this one up. Easy crust too.
  • APPLE
    A classic choice and a very basic recipe (basic does not mean boring...it's got good flavor and looks pretty too).
  • DARK CHOCOLATE RASPBERRY CREAM
    Part recipe, part improv. Fairly easy and quite good; not too sweet.
  • PEACH
    I used mostly fresh peaches, with maybe a cup of my mom's canned peaches to fill the pie pan. Quite tasty with vanilla ice cream, whipped cream...or just plain.
  • COCONUT CREAM
    I must have done something wrong, because it turned out not quite sweet enough and rather too thick. The toasted coconut was good, though.
  • BANANA CREAM
    I sort of cheated by using storebought vanilla pudding. I did make the crust myself.
  • RHUBARB CUSTARD
    A family favorite. It didn't thicken enough, but otherwise it turned out great: tart and sweet at once.
  • CHOCOLATE PEANUT BUTTER
    Wow, talk about rich. Not too sweet, but very rich. For a chocolate peanut butter lover like me, it's quite delectable.
  • NEW YORK CHEESECAKE
    A very satisfying and rich cheesecake, without being too sweet. The walnuts in the crumb crust add a nice flavor and crunch.
  • SQUASH
    I prefer squash, sweet potato or yam to the traditional pumpkin filling. It has the same look but better texture and flavor.
  • PEAR CUSTARD
    I'd never had pears in pie before, but this was quite tasty. The custard filling is just sweet enough and the pears didn't fall apart.
  • PEAR CRANBERRY
    A great combination of tart and sweet, with great texture. I used firm, ripe pears that softened perfectly while baking.
  • HONEY CHOCOLATE
    Cheesecakey, moussey, rich, but not too sweet. Sour cream + chocolate + honey = mmmm.
  • KEY LIME
    This was good. Really good. Rich and tart and sweet, and very creamy.
  • CHOCOLATE BANANA CREAM
    I saw a recipe for chocolate banana cream and couldn't get my mind off it. I didn't have the whipping cream the recipe called for, so I modified my favorite lemon pie filling to do the trick.
  • BLUEBERRY CREAM
    A grad school friend shared this recipe with me. I made it in mid-March and ate a couple of pieces on Pie Day (3.14). Yum! Will definitely make this again.

« Autumn flashback | Main | Bookish milestones »

2012.01.18

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Comments

Leah

This stuff always fails me -- I just am not good at it. On the rare occasion (every decade or so) I decide to buy makeup, I just trust the ladies at the makeup counter that they understand my skin tone and hair color. Maybe I will try and read your links and learn more. But I have to ask: isn't it okay to have more than one palette? Maybe not at the same time, but still.

Bill

Thank goodness makeup isn't an issue. I think you're Soft Autumn.
You only analyze in person, right?

Matt

I like the second set of colors more.

Can you analyze me? So far I know that I look okay in black, blue, green and some reds. When I have a tan I can wear white, but otherwise it makes me look more ghost-like.

I don't look good in yellow or orange, and in general I've never found a pastel color that I thought looked any good on me.

I also noticed that your links were entirely feminine, I didn't see a single guy anywhere. Hrm. :-)

April

It's not necessarily the colors you like best, but the colors that look best on you. I think overall the light spring colors look best on me (and Matt - you can totally do orange), but I/we could also wear many of the soft autumn colors.

Once you have an idea the general colors that look best, and especially whether you appear cool or warm, it's easier to pick out the best options. It's pretty obvious when a color looks bad, and also when it looks great. It's the in-between ones that are harder to figure out.

mums

I still have the little make-up kit I got when Darlene Frank and I went into Spokane and met a lady. I can't even remember why but I know I didn't pay for it. How come my teeth aren't the right color?

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