Friday is Pie-Day

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JRPfeff
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2009/10/02 22:00:48 (permalink)

Friday is Pie-Day





A new addition to next year's parade of pies.
post edited by JRPfeff - 2009/10/02 22:08:01
#1

59 Replies Related Threads

    ChiTownDiner
    Filet Mignon
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    Re:Friday is Pie-Day 2009/10/03 13:57:42 (permalink)
    Oh man does that look good!

    You guys just keep on raising the bar!
    #2
    catherine s
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    Re:Friday is Pie-Day 2009/10/03 14:06:38 (permalink)
    Really looks delicious! 
    Care to share recipe for topping?

    Thanks, Catherine
    #3
    JRPfeff
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    Re:Friday is Pie-Day 2009/10/09 12:53:57 (permalink)
    Catherine,

    I don't mind sharing at all.

    BTW - That was an Apple-Raspberry Crisp Pie.

    Jim


    Almond Crumb Topping

    3/4 cup AP flour
    2/3 cup granulated sugar
    1/4 cup butter, melted
    1 tsp pure almond extract
    1/3 cup sliced almonds

    In a small bowl combine flour & sugar. Add butter & almond extract, stirring until incorporated.  Using your fingertips, finish working the butter into flour mixture, squeezing until a crumbly mixture forms.

    Stir in almonds.  Sprinkle topping over prepared pie, crisp or crumble.
    #4
    JRPfeff
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    Re:Friday is Pie-Day 2009/10/09 12:56:12 (permalink)


    Tomato-Fresh Ricotta Pie

    Not dessert, but it is a pie.
    #5
    buffetbuster
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    Re:Friday is Pie-Day 2009/10/09 13:12:17 (permalink)
    Jim, you got me drooling!  I love Pie Day!
    #6
    leethebard
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    Re:Friday is Pie-Day 2009/10/09 14:21:57 (permalink)
    Oh that Ricotta pie looks amazing!!!! Can you share the recipe?????
    #7
    JRPfeff
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    Re:Friday is Pie-Day 2009/10/09 15:19:09 (permalink)
    leethebard - There is no recipe! 

    Bobbi whipped that pie up last night from things we had around the house.  I'll try to get her to write it down so that we can have it again.

    Jim
    #8
    leethebard
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    Re:Friday is Pie-Day 2009/10/09 16:18:30 (permalink)
    Thanks, I'd appreciate that...and tell Bobbi she does great work!!!!!!!
    #9
    analei
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    Re:Friday is Pie-Day 2009/10/13 13:48:47 (permalink)
    JRPfeff:

    Two wholesome looking pies. It's the second one that seem to be appealing to me more right now, but alas no recipe. 
    It would be nice if you do..thanks in advance.
    #10
    JRPfeff
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    Re:Friday is Pie-Day 2009/10/16 16:22:00 (permalink)
    We went to Solly's for lunch today.  I got the seat at the end of the counter with a great view of the griddle.  I envisioned the usual Roadfood suspects occupying this seat and the ones next to it.  (Sorry for the cellphone photos, but they beat having nothing.)



    Oops.  That wouldn't work.  I was within arm's reach of the pie selection.  Not safe with those guys.



    Today's pie choices included apple-blueberry, Door County Cherry, pumpkin, and our choice, Cinnamon Caramel Apple.  We got the last piece.



    A wonderful pie filling in an excellent crust.  The pie is as a good a reason to eat at Solly's as a Solly's butter burger.
    #11
    leethebard
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    Re:Friday is Pie-Day 2009/10/17 00:05:29 (permalink)
    oooohhhhh...I'll take a slice...and two diebetes pills!!!
    #12
    JRPfeff
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    Re:Friday is Pie-Day 2009/10/17 10:29:56 (permalink)
    The Tomato-Fresh Ricotta Pie recipe is something like this.



    1 partially baked pie shell (Bobbi used a 10-1/2" tart pan)

    Filling:
    1 recipe of homemade ricotta (see below)
    2 eggs
    1/2 container of Brennan's Mozzarella & Basil Cheese Spread (you can use a different cheese spread or 1 cup of shredded cheese)

    Mix the eggs and cheese spread into the hot ricotta to melt and evenly distribute.

    Toppings:
    1 chopped garden fresh heirloom tomato (Bobbi used a Brandywine)
    1/2 pound bacon, cooked until crisp then crumpled
    Homemade croutons (Bobbi cooked these in the bacon grease )
    Freshly grated Parmesan cheese

    Assembly & Baking:
    Assemble ingredients in pie shell and bake in a 350 degree oven until warmed through, about 30 minutes.

    That's how she did it.  I'm sure your variation will be fabulous, too.

    Homemade Ricotta Cheese

    I quart whole milk
    1 cup heavy cream
    1 scant tsp coarse salt
    2 TBSP white vinegar

    Line a strainer with a double layer of dampened cheesecloth and set it over a large bowl.

    Rinse a large saucepan with cold water (for easier cleanup).  Pour milk and cream into saucepan and add the salt. Bring to simmer over medium heat; a skin may form on the surface.  Continue to cook until you see bubbles all over the surface.

    When the milk is simmering, turn off the heat and pour in the vinegar.  Leave it alone for about 1 minute, then stir slowly and gently.  The milk will start separating into curds and whey; you are looking for the whey to become clearish, which will take about 1 minute of gentle stirring.

    Pour into strainer.  Lift the strainer out of the bowl and pour out the whey from the bowl.  Then set the strainer back in the bowl and let the cheese drain for 15 minutes. 

    The ricotta is now ready to use or serve.
    post edited by JRPfeff - 2009/10/17 11:48:44
    #13
    mr chips
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    Re:Friday is Pie-Day 2009/10/17 10:29:59 (permalink)
    Or as we call it here on Roadfood, Buffetbuster day!
    #14
    leethebard
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    Re:Friday is Pie-Day 2009/10/18 08:13:41 (permalink)
    JRPfeff

    The Tomato-Fresh Ricotta Pie recipe is something like this.



    1 partially baked pie shell (Bobbi used a 10-1/2" tart pan)

    Filling:
    1 recipe of homemade ricotta (see below)
    2 eggs
    1/2 container of Brennan's Mozzarella & Basil Cheese Spread (you can use a different cheese spread or 1 cup of shredded cheese)

    Mix the eggs and cheese spread into the hot ricotta to melt and evenly distribute.

    Toppings:
    1 chopped garden fresh heirloom tomato (Bobbi used a Brandywine)
    1/2 pound bacon, cooked until crisp then crumpled
    Homemade croutons (Bobbi cooked these in the bacon grease )
    Freshly grated Parmesan cheese

    Assembly & Baking:
    Assemble ingredients in pie shell and bake in a 350 degree oven until warmed through, about 30 minutes.

    That's how she did it.  I'm sure your variation will be fabulous, too.

    Homemade Ricotta Cheese

    I quart whole milk
    1 cup heavy cream
    1 scant tsp coarse salt
    2 TBSP white vinegar

    Line a strainer with a double layer of dampened cheesecloth and set it over a large bowl.

    Rinse a large saucepan with cold water (for easier cleanup).  Pour milk and cream into saucepan and add the salt. Bring to simmer over medium heat; a skin may form on the surface.  Continue to cook until you see bubbles all over the surface.

    When the milk is simmering, turn off the heat and pour in the vinegar.  Leave it alone for about 1 minute, then stir slowly and gently.  The milk will start separating into curds and whey; you are looking for the whey to become clearish, which will take about 1 minute of gentle stirring.

    Pour into strainer.  Lift the strainer out of the bowl and pour out the whey from the bowl.  Then set the strainer back in the bowl and let the cheese drain for 15 minutes. 

    The ricotta is now ready to use or serve.

    Hey thanks....this is going to be fun to make.....and eat!!!!!
    #15
    JRPfeff
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    Re:Friday is Pie-Day 2009/10/23 21:22:46 (permalink)
    Cheating this week.  Pizza is pie, isn't it?



    A look at the wood fired pizza oven at Pizzeria Piccola.  We started with their Flat Bread for an appetizer, pizza dough brushed with olive oil and sprinkled with rosemary and sea salt.



    I had the Prosciutto and Mushroom Pizza and Bobbi had the Pancetta Pizza.  Unfortunately for her, they have dropped hard boiled eggs from their toppings - her favorite.



    For dessert, we picked out some French pastries at Le Reve on the way back to the car. 



    I think those little fruit tarts qualify as pie.



    Stay tuned for more pie adventures.
    #16
    EatingTheRoad
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    Re:Friday is Pie-Day 2009/10/23 21:28:02 (permalink)
    #17
    stricken_detective
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    Re:Friday is Pie-Day 2009/10/25 01:49:10 (permalink)
    I bet Bobbi's tarts are better...
    #18
    carolina bob
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    Re:Friday is Pie-Day 2009/10/29 00:18:43 (permalink)
    Having sampled several of Bobbi's delicious pies ( key lime!! ), I would tend to agree.
    #19
    EatingTheRoad
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    Re:Friday is Pie-Day 2009/10/30 06:32:51 (permalink)
    #20
    JRPfeff
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    Re:Friday is Pie-Day 2009/10/30 08:32:54 (permalink)
    ETR - That does look really good.  Too bad it fell short on taste. 

    And thanks for posting YOUR pie.  This wasn't meant to be a solo thread.

    Jim
    #21
    JRPfeff
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    Re:Friday is Pie-Day 2009/10/30 09:50:40 (permalink)
    Pie ala Bob.

    #22
    JRPfeff
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    Re:Friday is Pie-Day 2009/10/30 10:22:36 (permalink)
    Pastry leaves.

    #23
    carolina bob
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    Re:Friday is Pie-Day 2009/10/30 11:16:59 (permalink)
    "Pie ala Bob"? But where's the filling? ( key lime, key lime, please key lime!!! )
    #24
    JRPfeff
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    Re:Friday is Pie-Day 2009/10/30 11:35:46 (permalink)
    "alla Bob" - One picture at a time.
    #25
    JRPfeff
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    Re:Friday is Pie-Day 2009/10/30 12:08:07 (permalink)

    #26
    blinky193
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    Re:Friday is Pie-Day 2009/10/30 12:12:17 (permalink)
    I'll have one of each please........lol

    #27
    EatingTheRoad
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    Re:Friday is Pie-Day 2009/10/30 14:51:02 (permalink)
    JRPfeff that looks (and almost smells) amazing! What type of apples? A blend? Granny smith?
    #28
    JRPfeff
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    Re:Friday is Pie-Day 2009/10/30 18:49:47 (permalink)


    Jonamac apples were used in this pie.
    #29
    EatingTheRoad
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    Re:Friday is Pie-Day 2009/10/30 20:23:05 (permalink)
    Damn you! I want that right now.
    #30
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