I’m hanging out with Catherine Gewertz of Curvy Mama Pies this week in Bethesda, MD and holding two sold out DC workshops!
I’m here because Catherine wanted to attend one of my Art of the Pie workshops and instead of her flying to Washington State, she asked if
I might be interested in holding workshops on the East Coast. After emailing back and forth and talking on the phone, I said “Yes” and yesterday I boarded the plane from Seattle and flew to the DC!
Apricot Pie with a few raspberries and bluberries added for good measure!Just 10 seconds after I rolled out my little pink suitcase carrying my five double-ended French rolling pins and apron to the arrivals area at the airport, Catherine met me in her cherry-pie-red car. As soon as I saw her gleeful smile and the sparkle in her eye, I just knew I had met another pie sister.
She jumped out and we hugged like long-time friends who hadn’t seen each other for years. Laughing, we put my well traveled “pie-bag” into the car and she navigated us to her lovely home.
Although I was a bit rummy this morning with the 3-hour time difference, I was up and at ’em, ready to start the day at 8AM Bethesda time, 5AM Seattle time.
The highlight of today, for me, was pie-making with Catherine!
I can’t tell you how much fun it is to have the opportunity to spend multiple days with someone who is as passionate about pies and pie-making as I am. We’ve had a non-stop pie-baking dialog going on since I got here and we’ve only scratched the surface. [Note to self: Tomorrow ask Catherine if she made mud pies when she was a little girl, too!]
This morning we headed out to purchase workshop supplies and back home we stowed them away. Now we were ready to bake our first pie together.
We decided to start by making a Gluten Free dough. Its handling is much different than that of a gluten-full dough. I plan on writing about GF dough soon but in the meantime you can read about how I do it here.
To create the filling, we used a couple of pounds of some sweet, ripe Frog Hollow Farms apricots that I had shipped out for the workshops, plus a few raspberries and a handful of blueberries for good measure. We laughed and shared tidbits of pie lore as we worked side by side.
Then after tonight’s scrumptious salmon dinner (Thank you, Catherine!), and while the filling was still warm, we each enjoyed a yummy slice. There’s plenty left over for tomorrow’s breakfast, too.
Catherine asked if I would share the recipe on-line so here it is. I hope you enjoy making and eating this pie as much as we both did.
FRESH APRICOT PIE
This filling is for one 9” deep-dish pie plate.
- Enough fresh apricots, pitted, then sliced (some halved and some quartered) to fill the pie pan.
- 1/3 to 1/2 cup sugar (depending on sweetness of fruit) + 2 t for sprinkling on top of pie
- small pinch or grating of freshly ground nutmeg
- 1/3 t salt
- scant 1/2 cup flour
- 1/2 t quick cooking tapioca
- 1 recipe for double crust Gluten-Free or Gluten-Full pastry
- 1 egg white mixed with 1 T of water
Preheat oven to 425F.
Put first six ingredients in a big bowl and fold until pieces of fruit are coated.
Roll out 1 dough disc and place in pie plate.
Fill with fruit filling.
Roll out 2nd disc of dough. Cover filling, crimp edges and cut vent holes. A lattice top may be made instead.
Paint egg white wash on top of pie (you won’t need too much) and sprinkle with about 2t of sugar.
Bake for 15 minutes at 425F. Reduce heat to 375F and bake for 45 minutes more.
Listen for a“sizzle-wump”, and look for some steady bubbling and steaming coming from the vents to check if it is done.
Notes to Pie Makers:
- Don’t overfill with filling or you may have a “clean the oven” pie.
- A few raspberries and a handful of blueberries in the filling are a wonderful variation.
Be Happy, Make Pie!