April 22, 2009
Just like casseroles, pie is back! I know that since last October I’ve made more pies and tarts than ever before and at my dining room gatherings, pie has definitely been the new cake!
While recipes for great pies are bouncing around the internet at frenetic speed, places that make great pie are also getting their fair share of attention:
• Three Sisters Pies in Alberta is a much-loved staple at the Millarsville Farmers’ Market because their dessert pies made from premium, regional, ethical and organic ingredients make people feel good about eating pie while their super flaky, hand-crafted flaky pastry makes doing the right thing a pleasure!
• Gourmet on the Lake’s Muskoka Food Boutique has an entire day of the week devoted to pie! That’s right, every Friday they have a full roster of fresh sweet and savoury pies ready for their customers to take home and love as their own!
And, if you’re thinking that this pie pandemonium is just a Canadian thing, guess again. According to this post in The Nibble, pies are quite often the preferred choice in the US right now, too.
Can you recommend a place that makes great pies in your area? And, what do you prefer: cake or pie?
BTW, if you feel like baking a pie yourself, you might find these previous posts useful:
• Ten Double Crust Pie Tricks
• Choosing a rolling pin
• Tarte tatin
September 25, 2008
I have been busy, busy, busy, gentle readers (you rough ones can read on, too).
In the last three weeks I’ve sampled over a dozen buttertarts made by commercial and independent bakeries, read scores of buttertart recipes and made countless batches of pastry in my home kitchen. (And yes, I know that the people who remember my Perfectionista Annonymous post from a few weeks ago are shaking their heads. I’m sorry. I can’t help it. I’ve become obsessed. I have made some progress: my kitchen is kind of sticky and I’m doing okay with that fact so I’m on the right track, right?). My freezer door is bulging, my ears are ringing from all the sugar and I may have early stage scurvy symptoms but I am still energized and ready to fulfill my sugar gilt destiny.
Above is the latest iteration in my quest for THE PERFECT BUTTERTART recipe. It isn’t quite there yet. I’m happy with the crust: flaky, tender and just savoury enough to offset a sweet filling nicely. The perfect filling continues to elude me. I had a filling several tests ago that had the perfect texture but not the perfect flavour. The current one is a little too runny and a bit too tangy (I added lemon juice to balance sweetness and went a bit far. I chalk the impulse up to scurvy related cravings).
I feel success is imminent so stay tuned! I hope to unveil my quintessential buttertart in the next week or two. Cross your fingers and wish me luck.