"Building a Pie 101"

    Awhile back I had a very enjoyable conversation with one of my Dad's dear childhood friends whose name was Jack Klema. Now Jack had worked construction most of his life, had raised 5 daughters, and at the time, he and his wife Jean were operating a wonderful restaurant called "The Barn on York." It actually was a beautiful barn they had renovated and made into a restaurant. They served delicious meals and offered live Bluegrass music upstairs every week. My Dad, Dick Parker, happened to be in that band and was the bass player. You could enjoy a great slice of pie with your coffee while enjoying live great bluegrass music. What fun times those were!!
    One evening Jack sat at our table and told me, very proudly, that he had gotten his "pie building down to 10 minutes per pie." He explained the steps to me and was so very matter of fact in his pie building process that I had to smile as I envisioned him in an apron slicing apples and rolling out dough, assembling the pie and placing it in the oven, watching the timer and making sure it came out bubbly and not burnt. Not so much unlike the building process of a barn or house, I suppose. Both required planning, precision, and patience and giving great satisfaction and pride in the finished product.
     So, to remember Jack's story, to fondly remember both he and my Dad, and to honor those who take great pride in their "pie building", I dedicate the following pictures of this past weekend's mini pie baking, as chronicled by my very talented photographer daughter, Caitlin.


                                                       THE "BUILDING" OF A PIE

                                                               rolling out the dough....

                                                         piling the apples high...........

                                                    putting on the "lid" and crimping the edges......

waiting for finishing touches..........

                                                            cutting out the decorations.....

                                                          placing the snowflake cut outs....

                                                       brush with milk & sprinkle with sugar.....

                                                        cut vents & ready for the oven..


    Give me a great pie anytime. I'll take it over cookies, cake, brownies, candy....you name it. There isn't a pie I don't love. I've always said it's "all about the crust"...flakey..sugary and just delicious. This mini pie is just the right size for two. Just add a dollop of ice cream in the middle, 2 forks and you're set!  
      
     I hope you enjoyed this story and I thank all the pie bakers and pie lovers out there!!!
 Keep up the pie love....................

Sue


 

Sue's Kitchen Menu

SIGNATURE PIES (available in deep dish 9", 7" or individual): Mom's Apple, Tart Cherry, Big-n-Bold Blackberry, Summertime 4 Berry, Fencerow Black Raspberry, My Georgia Peach, Sweet Red Raspberry, Beautiful Blueberry, Springtime Strawberry-Rhubarb, Just Rhubarb, Southern Pecan, Kentucky Chocolate Walnut Bourbon, *Pumpkin.
*some are seasonal "
9" pies range from $16-$25
7" pies range from $10-$16
Individual pies range from $7-$9

SIGNATURE COOKIES: Best Chocolate Chip, Chocolate Chocolate Chunk, Snickerdoodle, Oatmeal Walnut Crispie, Effie's Oatmeal Raisin, Rose's Molasses Sugar, Peanut Butter, Peanut Blossom.
$10/dozen
Iced Sugar Cut Outs, Cranberry Oatmeal White Chocolate, White Chocolate Macadamia and Sue's Skinny Jean Cookies.
$14/dozen
*Minimum of 3 dozen for all cookie orders

Appreciation of beautiful old china and heirloom recipes

     I love to find beautiful dishes to use for pie displays, whether they are vintage cake plates, mismatched china, local pottery, hammered aluminum trays, or crystal pieces. In this picture is one of my signature pies on a gorgeous plate I recently came upon during a Pickin' Chix outing. The pie is Granny Smith apple and the plate reads "W.H. Grindle, England." I especially love the pale green with gold trim. The pies are always for sale and I'm still deciding if the plate will appear in our display at the Rural Society Antique and Garden Show (May 4 & 5). For now I will appreciate it in my china cabinet while I decide. As for the pie....it's long gone!!

Winter Baking, Farmers' Markets and Testing New Recipes

     Sue's Kitchen will return to the Columbus Winter Farmers' Market this Saturday at the Clintonville Womens' Club. Winter baking is comfort food to me, as long as it is in small portions as part of your balanced diet. If you need something sweet, here are some of my signature items I'll be bringing for you:

• Individual Granny Smith Apple Pies
• Triple Chocolate Brownies
• Chocolate Chip cookie snack pack stacks
• Cranberry-Lemon Scones w/Lemon Glaze

     I'm in the process of trying new recipes that will become additions to my menu. Currently I'm working on a granola recipe and crispy crackers. I'll keep you posted on my progress. So far I'm enjoying the research:)

Enjoy the week and I hope to see you at the market!
Sue