Live Adventurously. Eat More Pie.

When making my selection for this week’s lottery pie, I had a couple things on my mind. I didn’t want to simply replicate last week’s pie, even though I have plenty of apples, and it’s a pretty clear crowd pleaser. That just seems boring, and boring is the opposite of how we want you to think of us. Boring pie is lame! We’re big fans of classic, well-crafted pies, but boo to boring.

My bigger thought, though, was this: the lottery is a great place to take a little risk. Maybe you’ve never had Shaker Lemon pie before, and so you’re nervous to commit to one, maybe you’re not sure whether it’s going to be a pie you love. At $2 a ticket, though, you’ve got the chance to discover something awesome. Or something that isn’t quite your speed. Either way, we advocate taking the chance.

Live adventurously. Eat more pie.


Pie-spiration

Oh em gee, people, I want to make vanilla roasted pear pie. I don’t even know if it’s possible, but I want one. I freaking love pears. The other weekend I made a Ginger-poached Pear and Blueberry pie for dinner with friends. I had a seriously hard time making sure the pears made it from the poaching liquid to the crust; they were so brightly spicy from the ginger, and perfectly crisp-tender and sweet that I would have eaten them with a fork and a smile if I hadn’t thought that showing up with an empty crust might have been a little rude.

The problem with that pie, though, was that the pears took a long time to poach on my stupid induction range. Having recently converted to the ways of bacon in the oven,* I’m strongly in favor of using the oven to do tedious work. Perhaps there is a roasted pear pie somewhere in the future? At the very least, there is a roasted pear somewhere in my future.

I have a couple orders coming up that gave me free reign for picking my pie, and I would really like to make a little more use of pears before it really gets to feeling like spring. I’m thinking that my friend’s birthday brunch this weekend will be a perfect test-run for some exciting options. Roasted Pear Fennel and Brie? Who could say no to that?

*That’s not exactly how I do it though. I don’t preheat the oven, or use a rack on the pan. I do line my pan with foil, but honestly I’m not sure it’s necessary, except I hate washing the dish. And! Most importantly, I whimper a little at the end when she throws out the fat. Bacon fat is half the point of bacon. Duh.

Pie Remedy for Cloudy Days

Good morning and Happy Monday! Does anyone else desperately want another cup of coffee?

How awesome was this beautiful weekend in Seattle? Days like Saturday remind me why I love living here. Too bad today is back to our cloudy and cool usual, but I have a little something I think might perk you up. It certainly made my Monday morning. How cheery is this?
Shaker Lemon Pie

I talked to my mom on Sunday morning, and she gave me the little kick I needed to actually find a recipe for Shaker Lemon Pie* and give it a try. It was a little dark and messy in my kitchen last night, so there aren’t any progress photos, but let me tell you: it was a very pretty process! I’m realizing that yellow has been growing on me lately, somewhat sneakily. This pie is almost as pretty to look at as it was to eat.

To help bring a little sunshine into your spring, I’m making Shaker Lemon Pie this week! This is a very old-school pie, and I’m sticking to the classic recipe with it. It has a much more complex and strong flavor than something like a lemon meringue. It’s a pie for a grown-up palate. It’s another one whose filling I wanted to just eat, and not even bother baking up. I hope you’ll love it as much as I do!


*This is what I was thinking of in my post about the Amish. And the pictures here don’t do it justice. It is gorgeous!

Some Pie-love For The Amish

One of the challenges that we face here at Grumpy Pie Central is how best to bring your deliciousness to you. We are very luck to have Mr Pie and the Flying Blueberry (AKA the Vespa). It’s actually a pretty neat little solution, though we’re still working out the kinks of fitting two pies in the kitty cooker.* This turns out to be actually less of a challenge than it would be for the Pie Maker to bring two pies anywhere on the bus, because she is lacking an awesome Amish Pie Carrier. Look at that thing! So classic.

I have to hand it to the Amish, they really know their way around some pie. There’s a recipe in Ken Headrich’s killer cookbook for Amish Lemon Pie (it might be called something else, I couldn’t find it on the googles.) that I have been meaning to make for years. It’s not a meringue! It’s sliced fresh lemons macerated overnight and baked. *drool* If someone buys one custom, I’m going to make one for us, too. mmmm…

*Kitty Cooker = the compartment under the seat. It has a sticker that says “No Animals.” Hence the name.

Pie Lottery March 18

Check out these little beauties!
Two apple pies

pie crust detail

pie vent

I’m drawing two winners at 9:00 Seattle time. Last chance to get your tickets!

Edit: Winners are picked!! Check your email! They’re coming from carlos at grumpypie dot com, since Mr Pie is in charge of delivery.

Edit again: Huge congrats and thanks to Valerie D. and Jeff S.! And thanks to everyone who bought lottery tickets this week! We’ll be drawing again next Friday. And don’t forget to check out our Custom Pie page!

This Pie Maker is exhausted! Thank you all for a great first week!

For the Love of Crust

Stack of pie crust

Forgive my sub-par photography for a moment and let’s talk about that stack o’ deliciousness, shall we?

I have a pie-related confession to make, though I don’t think anyone will be shocked by this one: I love pie crust. I think we’ve established that a good crust is the foundation of a good pie, and a good crust starts with good dough. And you know that little bit of dough that always seems to be left over, after you’ve trimmed and sealed your crust, and made a cute little apple or whatever for your top? That’s the thing I love. While I like to make a little mini-tartlet with it, usually I just finish and bake it along with the pie, making a filling-less crust treat. It feels a little silly, but I’m serious. I love my crust so much that I don’t even need filling in it to make me happy.

What you see up there, dear pie lovers, is the foundation for three fantastic pies. Pies that will have filling in them! One of those pies already has a home! I wanted to call it a Forever Home, like a pet adoption, but let’s be honest: while that pie is going to be loved and cherished, it has a very short life expectancy, and that’s the way it should be.

But what about the other two? They’re in the lottery, of course! Both of them! Are you feeling lucky? You know what to do:


And of course, if you’d like to take luck out of the equation, I’m happy to make a pie especially for you. Email me and let’s talk pie!

Coveting Meat Pies

Would it surprise you to learn that I have not made a ton of savory pies? I do love a good quiche, but somehow I have almost never ventured into meat pies. Now that I’m writing about it, I think it’s because I prefer eating stew as stew, and in my mind meat pies = stew pies. (Also, ‘stew’ is starting to look like not-a-real-word to me now.) I totally love the idea of them, though. Maybe I just want someone else to make me one?

Anyhoo, since I’m making a lot more pie these days, I think I should start adding some savory pies into our dinner rotation (she says, as if she’s the type of person who plans dinners. ha!). I think I may start with this meat and artichoke heart pie, because I will accept any excuse to eat more artichokes.

And speaking of making a lot more pies, I need to go make some pie. Happy Tuesday!

Thank you and hurray!

Dear internets,

You have been super awesome today. I remember a day, not that long ago, when I looked at Twitter and thought, “whaa? What’s the point?” But those days are so long over. I could seriously spend an hour telling you about how many of the most interesting and supportive people I know have come to me through Twitter, but it’s late, and this little Pie Maker has had a long day. Instead, check out these awesome people. Every single one of them deserves a huge high five, especially Mr. Pie, for making it all possible and smooth. (Also, Facebook brought some A-game, but I just got back from a tweetup, not a faceup, so Twitter gets the lion’s share of tonight’s love.)

Tomorrow I’ll come back with more love, and pie chitterchatter (I want a synonym for this that doesn’t convey a negative value. thoughts?). For now, this pie maker is going to savor a little nightcap (chamomile tea, me’thinks) and video game time.

Twitterpatedly signing off,
your Pie Maker

confidential to Mr Pie: <3

Grumpy Pie Is Here!

Hello, world! Grumpy Pie is here!

We’re excited to start making you some pie, Seattle!

Since this is our very first week, we’re keeping our pie classic: Granny Smith Apple, pure and simple. Just like this one, except we ate this one already:
Granny Smith apple pie

Want to get in on this action? Buy a ticket!


Once you’ve bought your ticket, follow us on Twitter or “Like” us on Facebook, and we’ll give you an extra entry into this week’s drawing. That’s right, an extra entry for something you were totally going to do anyway, right? That’s how much we love your support!

We’ll be drawing for this week’s pie on Friday, March 18, about the time we finish our first cup of coffee. The chosen ones will be contacted to make delivery arrangements. We can’t wait!