Atlantic Beach Pie

Saw this posted on NPR's Found Recipes this morning and my mouth is watering. Will make this for our next community group dinner. YUM. (wonder what would happen if I added a small amount of cream cheese to the filling? hmmm...)

Recipe: Bill Smith's Atlantic Beach Pie

This is a newer version of a pie that is commonly served at seafood restaurants on the North Carolina coast. Chef Bill Smith has been serving it at Crook's Corner and at special events for about a year. He calls it the easiest recipe in the world.

Makes one pie

For the crust:

1 1/2 sleeves of saltine crackers

1/3 to 1/2 cup softened unsalted butter

3 tablespoons sugar

For the filling:

1 can (14 ounces) sweetened condensed milk

4 egg yolks

1/2 cup lemon or lime juice or a mix of the two

Fresh whipped cream and coarse sea salt for garnish

Preheat oven to 350 degrees.

Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8 inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.

While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

bakery noveau in west seattle

Bakery Noveau

While their acclaim is widely known via Sunset Magazine, Seattle Magazine, and many more, their delicacies still wow me every time I enter through their narrow doors. There is such an offering of goodies for your eyes to feast on; from pastel colored Macarons, an array of savory & succulent sandwiches, little cakes and tarts fit for a queen or Alice in Wonderland, and lastly, flaky croissants and pastries reminiscent of Paris' specialties. You must go and love it. Even my kids clamor to line up and drool over little treats and they devoured the Niçoise olive tuna sandwich and pizza by the slice.

I am hungry just describing it!

Best Dough Ever

Hello Bakers!
I know the pinnacle of baking season is at its close, but a friend asked me for my version of the *best* piecrust recipe. Since it seems like this is next to the quest for the fountain of youth, I decided to copy my reply email to share with you all. (And also as a one-stop resource for me in the future to remember which one I liked best for the specific pie.) These are just for the basic pie dough. There is one missing and that is the cream cheese crust that you might use for a savory pie, like my husband's favorite Turkey Apple Sausage pie. I can update you later for that one.

There are two(ok 3) piecrust recipies I heavily reccomend:

• #1: Alan's Pie Crust
   The best in my opinion is for a double crust and I love the flavor:

• 
  #2: Baked Shell
  This next one is great for "blind baking"- like when you make a single crust for a custard pie and the small amount of vegetable shortening really helps it hold up during the baking process. Just remember to follow all the directions in regards to freezing the piecrust before baking and placing parchment paper inside with beans or pieweights so it doesn't puff up. It sounds like a lot but its totally worth it.

• #3:Pate Brisee
  Lastly, there is always Julia Childs' and Martha Stewart's pâte brisée, which is a lot of butter and so good if you baby it- ie. cold water, cold butter, very little manipuilation. I used to do this one all the time until I discovered the #1 recipe from BHG where it uses sour cream and vinegar.

Sorry if I gave you too much! I know its a simple question, but it rings dear to my heart as I am always on the lookout for the BEST piecrust, too!

Also, I haven't read it yet, but this might be a great resource for all of our pie needs!

Another peace of pie

My brother asked me the other day what art I have been working on. Guiltlessly, I responded as I finished the lattice top for another blackberry pie, "pies have been my art". Now,  I only made, let's see here, about 5 pies this summer, but they were glorious works of art. I enjoyed making them. Now that I think about it, only one was to keep for our family. The key was to use fresh ingredients. I made 2 blackberry pies from the berries in our yard and 3 peach pies from my loot from Eastern Wa. peaches. For the tops, I used my new pastry cutter to make the lattice tops and brushed cream and sprinkled baker's (chunky) sugar crystals over the top. One of the peach pies I made for a family reunion and carved the name of the family on the top. Lastly, for the Labor Day picnic, I cut out little leaves (willing fall to come) and "glued" them on with brushed cream again. Maybe when I get some fresh apples, I will finish the summer off with a classic apple pie. Oh, one of the other keys to my pies are the crusts: I used a type of french pie crust called Pate Brisee where cold water and butter are essential. Also- don't over-mix or knead, keep it short when it comes to making in food processor or Kitchen Aid. To me, this makes the pie. You can freeze this dough up to a month and let thaw overnight in the fridge. Happy Pie making (creating, really) or eating!