Tag Archives: pieathlon

Pieathalon 9 – Summer Pie

Long-time followers will remember my participation in this annual event. In past years I would subject my neighbour, affectionately known as Crazy Neighbour Dude, to being the official taste tester of the pies I’ve had to produce. Alas, this year I don’t have the luxury of him as a guinea pig. Earlier this year we moved from California to Oregon and Crazy Neighbour Dude moved to Vegas. We are now just statistics in the Grand Exodus from California, and I don’t know my new neighbours well enough to try to poison them. Maybe by next year.


Summer Pie

Summer pie comes from the 1971 Winnie-The-Pooh-inspired cookbook The Pooh Cook Book. I love me some Winnie-The-Pooh. If you don’t you’re a broken and sad person and I have no use for you.

Serves 6
8 digestive biscuits
1 level tablespoon castor sugar
1½ oz butter or margarine
For the filling:
1 small tin sweetened condensed milk
¼ pint double cream
2 lemons
¼ lb black grapes

Find a rolling pin, a mixing basin, a saucepan, a tablespoon and a dessertspoon. Find also a 7″ shallow pie plate, a lemon squeezer and a grater.

Crush biscuits with a rolling pin to make fine crumbs and place the crumbs in a mixing basin. Add the sugar. Melt the butter in a saucepan over low heat, draw off the heat and using a fork stir in the biscuit crumb mixture. Mix well.

Spoon the mixture into the centre of the pie plate. Using the back of a tablespoon, press the mixture over the base and proud the sides of the dish to make a biscuit pie crust. Chill in the refrigerator for an hour or so until firm.

Place the condensed milk and cream into a mixing basin. Finely grate the rind of 1 lemon. Squeeze the juice from 2 lemons and strain it. Add to the mixture along with the lemon rind. Stir with a wooden spoon to mix and the mixture will go quite thick in the basin.

Pour the filling into the chilled biscuit pie crust and spread level. Wash, half and deseed the black grapes, arrange them in a ring around the edge of the pie to decorate.

Chill the pie for several hours for the filling to set firm. Then cut in wedges and serve.


Baker’s Notes:

Ingredient adjustments:
Digestive Biscuits = Biscoff Cookies
Double Cream = Heavy Whipping Cream
Grapes = Raspberries

When you live in a small town in the Oregon countryside, fancy things like Digestive Biscuits from the UK are sparse, so I opted to do the crust using BIscoff cookies. Which come in handy little two-packs that they promote as “Airline size” – because that’s a marketing ploy that makes sense? But whatever, they taste good and do the trick for the crust.

The pie, however, was just a puddle of sugar that never actually set. I mean it pretended to. I left it in the fridge for 2 days before trying to cut it and there was no visible wiggle, but nope. Nothing doing. This could be because heavy whipping cream isn’t the same consistency as double cream. Also, I substituted raspberries for grapes because that’s just a weird pie topper as far as I’m concerned. Grapes are for wine.

My husband, the Poor Bastard, volunteered as tribute this year and wound up slurping up raspberries and cream with some crumble. While he didn’t complain about being experimented upon, he did tell me I was good to toss the whole thing out because our medical insurance won’t cover the heart surgery eating this whole pie would inevitably lead up to.

My apologies Battenburgbelle for any disappointment the execution of her pie may bring.


2022 Pieathletes:
Dinner Dinner is Served 1972- Candy Apple Cheese Pie
Dr. Bobb’s Kitschen – Praline Pumpkin Pie
Kitchen Confidence – Zucchini Pie
Book of Cookrye – Yul Brenner’s Pie
Silver Screen Suppers – Sagittarius Hamburger Pie
Retro Food for Modern Times – Lime Pie with Creme de Menthe
The Nostalgic Cook- Veal, Ham and Tongue Pie
Grannie Pantries – Apricot Mallow Pie
Culinary Adventures with Camilla – Chocolate Angel Pie


Recipes Copyright ©1971 Katie Stewart, All rights reserved. Printed in Great Britain.

Pieathlon 8 – Rum and Butterscotch Pie

Long time readers will recall the annual pie challenge thrown down by Dinner is Served 1972. For those of you new to the club, long story short a bunch of vintage recipe bloggers swap pie recipes and endeavour to master long loved/forgotten/dreaded pie and report back on our successes and missteps. You’re welcome.

Recipe
1 tablespoon rum
1 package butterscotch instant pudding
18 gingersnaps
2 tablespoons sugar
2 tablespoons unsalted butter
Light cream

Instructions
Crush 12 gingersnaps and mix with sugar, butter and 1 tablespoon of water. Spread over bottom of 8-inch pie plate. Cut 6 gingersnaps in half, arrange around edge of pie plate. Prepare pudding according to package directions, using combined rum and cream instead of milk. Pour pudding into gingersnap shell. Chill for at least 2 hours. Serves 6.

Looks easy as pie, right? It’s 2021, and easy, like God, left the universe in late 2019. I swear to Cheezits that Jell-O Instant Butterscotch Pudding is the toilet paper of 2021. Nowhere I looked locally could I find a single solitary box. I tried Target, Walmart, the local market, Instacart. Not one single fucking box was anywhere to be found. What are you people doing with all the pudding? I tried Amazon and if I wanted 24 boxes I could get them for $30. I don’t need 24 fucking boxes of pudding. I just wanted to make one pie not get into pudding wrestling.

Since I was missing one of the key ingredients, I had to make the pudding from scratch, which kinda leveled up the pie a smidge. I used the Unbelievable Butterscotch Pudding recipe from Sally’s Baking Addiction. And since I was being all kinds of fancy now I substituted Knob Creek Bourbon for the rum as the pudding recipe called for bourbon – and I was afraid that a bourbon/rum double whammy might offend my clearly sophisticated palate. Also, 100 proof is 100 proof bitches.

The pudding came out delicious. I highly recommend the recipe. I also highly recommend Knob Creek. While I didn’t follow exactly what Taryn sent me as my challenge, I do consider sitting on my kitchen floor in my pjs drinking bourbon while eating cookies dunked in pudding on brand for 2021.

Checkout the pies made by the other bloggers:

Retro Food for Modern Times

The Nostalgic Cook

Dr. Bobb’s Nostalgic Kitchen

Silverscreen Suppers

Recipes for Rebels

Grannie Pantries

A Book of Cookrye

Dinner is Served 1972

Let’s Make a Pie!

Hey kids! It’s time for the 2017 Pieathlon!

Every year at this time our friend Yinzerella over at Dinner Is Served 1972 lays down a vintage pie challenge. A group of retro food bloggers all submit pie recipes, and like a good gameshow hostess, Yinzerella spins a wheel and doles out assignments. This year, I got what’s behind Door #3! Monty Hall’s Angel Pie.

Of course, because I’m a generally unpleasant person with a vengeful streak I submitted a “Calorie-Wise Dessert” of Fluffy Lime Pies. I pity the blogger who got stuck with that.

Monty’s Angel Pie is a pretty basic recipe for a chocolate cream pie in a meringue shell. Nothing I couldn’t whip up half drunk on a Saturday night, which is exactly what I did.


With my bourbon at the ready I got baking.

The instructions were pretty basic. In fact, a little too basic in that they forgot to tell you what to do with the pecan pieces for the crust. Not that it’s hard to figure that out, but they were completely omitted from the process. So I just tossed ’em in and hoped for the best. (This is how my husband approaches our marriage.)

The crust took a little longer to cook than the recipe indicated, and perhaps I whipped up the meringue a bit longer than I should have because there was a significant volume of it, enough to fill the pie dish and a small soufflé dish.

The filling was quick and easy, but I think I fucked up a step because I read the directions of “Whip Cream” as that I was to add the whipped cream to the chocolate. Like I said, bourbon is my sous chef. ZONK!

While the filling firmed up nicely, it wasn’t as fluffy and light as it would have been if I had whipped the cream. Life is full of shoulda, woulda, couldas induced by bourbon. We move on.

Pie complete, I fed it to my unsuspecting neighbor who is a ready and willing experimentation subject. There were no complaints. He wouldn’t dare. I know where he lives.


Recipe from Cookbook of the Stars, Motion Picture Mothers, Inc., 1970

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To see the posts of other entries in the Pieathlon visit their websites:

Cheese Meringue Pie at Food and Wine Hedonist

Waffle Pie at Bittersweet Susie

Chicken Sausage Pies at Dinner is Served 1972

Apple Cheese Pie at A Book of Cookrye

Lemon Raisin Pie at Dr. Bobb’s Kitschen

Nutty Caramel Pies at Grannie Pantries

Vintage Apple Pie at Recipes 4 Rebels

Rum Pie at Silverscreen Suppers

Torta di Pisatchhio at Battenburgbelle

Fluffy Lime Pie at Retro Food for Modern Times