The L-M-N-O-P’s of Pie for TDay
Good Morning My Friends. Here we go with letters L-M-N-O-P of pie tips, tricks, and recipes in time for your TDay Pies. There’s a lot here so take your time and enjoy some, or all. Let’s begin with the letter L.
L is for Lattice, Leftovers, Lemon Meringue, and Love
At Pie Camp when I say, “…and we’ll be learning how easy it is to weave a lattice on top of a pie,” I am often met with unbelieving looks, and replies like, “oh, lattice is too hard,” “I could never do that,” “no way!” Well, yes way. It is easy, and about halfway into a demonstration, I usually hear, “I can’t believe that this is so easy!” I have taught thousands to do this, either at Pie Camp®, through a video, or by reading the words in Art of the Pie. I truly hope that the video below will help demystify making a lattice top for you. A picture is worth a thousand words, so since this is a video, it may be worth more than a thousand.
L is for Leftovers
Oh, leftovers are some of my favorite do-overs. I like to turn last night’s supper into the next day’s breakfast and sometimes lunch. There’s a saying in my family and maybe yours, too…”we’ll just put it in the eggs tomorrow.” Since there are often so many TDay leftovers, you have many ingredients to choose from. Substitute turkey in this Chicken Curry Pie. The turkey is already cooked so you can move straight on the step two. Make a Turkey (Chicken) Pot Pie in much the same way. For a complete leftover sensation, butter an oven-safe baking dish, and fill it with a mix of all your leftovers like turkey, yams, brussels sprouts, gravy, and dressing, cover it with mashed potatoes, or mashed yams, and place in the oven to heat, and serve with cranberry sauce. No recipe really needed. It’s almost like a Shepherd’s Pie.
L is for Lemon Meringue Pie
My grandmother, Geeg, was known for her Lemon Meringue Pie, and no holiday was complete without it. Here’s a link to the recipe she taught me to make.
L is for Love
There is tons that I could say about love…and after that was said, there would be tons more to say still. My wish for you is that you have a blessed TDay, surrounded by those you love, and those who love you. If your day finds you alone, consider volunteering at a shelter, bake a pie and take it to your local fire station. And wherever you are, smile at the next person you see. This small act of kindness and love may be the most important thing that happens to them all day.
M is for Morning Glory Muffins
Wo(man) can not live by pie alone so here’s something that you can make to nosh on before you beginning your TDay preparations. Morning Glory Muffins are delicious any time of the year and can be made either gluten-free (use a storebought GF flour mix or make your own GF flour mix) or gluten-full (use an unbleached all-purpose flour). These muffins hold up well for a few days, too.
N is for Nanabanna Cream Pie
I think this is the best banana cream pie I have ever eaten. I made one for the photo shoot in NYC for book three earlier this month, and it made its way up to my publishers office. A few hours later I received an email thanking me with these words, “You would have thought that no one in the office had ever seen a pie before – everyone went crazy for it! There’s none left!” I hope you like it, too.
O is for Oats
Who here has heard of Atholl Brose? Not too many I would wager. You need oats…and whiskey…to make this libation to toast the day, or the 8th Duke of Atholl to whom it is attributed.
P is for Pie Plates, Pans, Pie Birds, Pumpkin, and Pecan Pie
Ah, you say…now we are getting to the meat of it…or perhaps the PIE of it. (I’m sorry, I couldn’t resist that one.)
P is for Pie Plates and Pie Pans
When asked which type, ceramic, glass, or metal, that I like best, it’s hard for me to pick just one. If a pie pan works, and most all do, I love it! But, here are some tips for you about each.
If you are a newbie to pie baking, you might want to start with Pyrex since you can see if you’ve gotten a nicely baked bottom crust. I’ve only had one shatter on me and that was when I really pushed the envelope and put one of the newer limewear pans into a very hot oven straight out of the freezer. Glass gives an even bake. It also bakes up faster than a pottery pan.
Ceramic pans are inspiring for both the new and experienced pie maker because they come in an abundance of pretty colors to match your kitchen, the season, or your mood. I use all the ceramic makers (Emile Henri, Le Creuset, and Staub) with excellent results. Staub has handles on the sides which makes moving in and out of the oven really easy. I love my large Le Creuset pans and also my collection of 5.5 inch mini pie pans, which are perfect for individual desserts. And I’ve had my Emile Henri 8” and 9” pans for over 14 years and they are still going strong. In fact ALL of my ceramic pans are doing exceptionally well.
I try and stay away from shiny metal as shiny defects heat. I scrounge around at estate sales for well loved metal pie tins that are in good shape (i.e. not rusted through). Some have holes that have intentionally been placed there by their manufacturer which is supposed to help yo achieve a crust that is baked on the bottom. I honestly can’t say that I notice much difference but there are others who swear by them.
- Disposable Aluminum
If you must use a disposable pie pan for some reason, like a pie contest where you will not get your beloved Auntie Ruth’s pie pan back, try placing it inside of a slightly larger Pyrex pan for an even bake. The stronger pie pan underneath will also give your flexible aluminum pan a bit of body. Once I witnessed a beautiful steaming baked apple pie fall to the floor as it emerged from the oven when the flimsy aluminum pan that held it, folded in half in the pie makers hands.
I have been gifted with some beautiful hand-thrown pie plates from artisan potters. If you are buying one for yourself or to give to a pie maker as a special gift, make sure that the walls and bottom of the pan are of the same thickness, otherwise you may have an uneven bake.
P is for Pie Birds
They’re cute. ‘Nuf said.
P is for Pecan Pie
This Pecan Pie recipe was shared with me by my neighbor and good friend Omma. If you don’t want that extra”kick” in it, leave it out. It’s a good either way.
P is for Pumpkin Chiffon Pie
It just ain’t TDay without a pumpkin pie, right? A new one to join the pie lineup on my Thanksgiving table is this Pumpkin Chiffon Pie.
It’s a nice alternative to the one I’ve been eating, making, and serving for well over <ahem> fifty years. Here’s the recipe for that one, too.
Tomorrow it’s letters Q-R-S. I hope you’re having a good time doing our ABC’s. I sure am!