It’s almost here, it’s almost here! Thanksgiving! The holiday of pies… Are you excited?
Today is your last chance to order some delicious Grumpy Pies for next week. Remember how awesome they are? They’ll totally complement your meal. I thought about having them as my whole meal. I won’t judge you if you decide to do the same.
Look! Remember these beauties?
I don’t remember what’s inside of these Little Pies, but look at those crusts!
My beloved Shaker Lemon. Soon we will be together again!
Aw, the very first Pie Cookie!
You know I want to make you some pies. Go place an order. Make us both happy!
I noticed a problem with the recipe. It’s been updated. Carry on!
As I mentioned on Twitter earlier, I bought cranberries over the weekend. I saw them in the grocery store and found myself powerless to resist them. After the holidays I tend to forget how much I love the tartness of cranberry. Did you know what the “wet-pick” method of harvesting yields fruit that goes directly to juicing or freezing? All those bags we see in the store are picked by hand, not by the iconic flooded-field method. (Cranberries are grown in Washington, but I’ve never seen them in the farmers’ markets – you?)
At first I thought I might just hold on to them until Thanksgiving (They last forever! Seriously, like a year in the fridge), but then I realized that they needed to go into pie, and urgently. So, tomorrow’s Apple Pie Cookies will be extra special: Apple Cranberry.
I made a small batch of fairly classic cranberry sauce to go into my cookies. It’s also, conveniently, just the right amount of sauce for a 1 or 2 person household.
This sauce would be perfect if you happened to have some turkey cold cuts in the fridge and wanted to spice up your sandwich, or if you’re roasting a chicken and want to get into the Thanksgiving spirit.
Wash and sort the cranberries, combine all ingredients except water in a saucepan, cook over low heat until the cranberries start to burst and become soft. Remove from heat, stir in the water, then apply liberally to toasted bread topped with turkey and gravy. Or refrigerate overnight, to get a more balanced flavor.
You know I love pie, right? Of course. And I love rolling around town on the Vespa, even when it’s pouring rain and cold, because it’s inherently awesome. But you know what the best part of my job is?
It’s you! Your enthusiasm for pie crust (yay!), the high-fives, the way that you taunt your coworkers when they try to resist the call of the pie. (Yes, I am normally against peer pressure and harassment, but a little good-natured teasing about pie is alright by me.)
Several people around me have been sharing something each day for which they are thankful. I won’t get all saccharine-sweet here, but I do want to say this: I am thankful for you! Thank you for loving this thing we’re doing, and making it worthwhile! You’re the best!
(If you feel like perhaps you’d like some thanks/awesomeness in person today, the very lovely Mr. Pie will be out delivering pie cookies! Share the love!)
On Friday, during my scoot-around-town with pie cookies, I made a stop to visit a couple of my favorite people in Seattle. Jen and Rudy are expatriated southwesterners like myself and Mr. Pie, and though we tweet at each other pretty frequently, it is always too long between visits.
On Friday I imposed a little on their hospitality, because the best place to take refuge from the rain is with people you like, right? I <3 them! They were among the first people to know about Grumpy Pie, and have been awesomely supportive of our adventure.
It was good to see them on Friday, and I left savoring the happy feeling that comes from time spent with good people. I was still savoring it several hours later when I checked my email and was floored by how awesome they are.
I left them with my cookies, and Rudy made photographic magic with them. OMG. I’m only showing you a couple, because I don’t want to BLOW YOUR MINDS (as mine was maybe a little bit blown).
I have a particular fondness in my heart for Rudy’s recent photos of his drive from Colorado to Seattle, but I think I’m going to indulge for a moment in the narcissism of my own work being treated so lovingly. Thank you, Rudy!
OMG, you guys. Pie cookies.
You saw them last week, when I was teasing Jessica for being evil by introducing me to pie cookies.
The thing is, though, she’s kind of the best. Pie cookies are the best, and it probably would’ve been ages until I decided to make them on my own.
And then this happened:
Luckily for you, I’m not going to hold your pie cookies hostage. They’re here! They’re so freaking cute! They’re $3 each, and the best little treat your afternoon has ever imagined.
On Wednesday I’m taking them on the road, to one office in Pioneer Square, and then another. If you want me to stop in at yours, too, I totally will. Email rose at grumpypie.com or call 206.457.6716 and the pies will come to you.
Hey-o, Friday afternoon! Where did you come from? Yikes!
It’s busy-busy-busy over here in pie-land. Spent the last two afternoons out delivering pies, which is pretty much the best. (Especially the part where my path crossed that of a pre-school class in the depths of Pike Place Market. Pretty sure that thinking pre-schoolers are cute means something is wrong with me.)
Any-hoo. Making pie! As I mentioned yesterday, Pie Life is tomorrow! I have lemons happily macerating away in their sugar bath, and Classic Apple Grumpy Little Pies getting ready to head out to happy hour, and pie cookies in the oven.
That’s right. Pie Cookies.
They are entirely inspired by these, which my slightly evil and wonderful favorite geeky metalsmith brought to my attention. She kills me. Let’s let it suffice that pie cookies = awesome. I’m… unable to articulate their awesomeness any more clearly than that, just now. Expect them to be available to order next week. Expect yourself to be stunned by their cuteness.