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Fruity pies

Mom’s Blueberry Cream Cheese Pie

  It’s one of the sweetest dessert memories from my childhood in the 60s: My mom approaching a table full of friends and family with a glistening, midnight-blue pie in her hands. Everyone who knew Judy Gewertz knew her as a baker. Her brownies were legendary. Her carrot cake still inspires demands for the recipe. But her blueberry cream cheese pie wowed everyone the minute they saw it, and prompted moans o
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Fresh Peach Pie: The Best Summer Fruit Pie

No point in beating around the bush: This is my favorite summer pie. I know I put it in the headline, but I just needed to say it again right here. I do love the other gifts summer brings us: heaping baskets of berries, and stone fruits like apricots and plums. But no fruit is quite as grand in a pie as peaches. I’m talking about peaches the way Mother Nature intended: untouched by the heat of an oven. The thic
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When One Pie Isn’t Enough: Make a “Slab” Pie

In honor of National Pie Day–and everyone who loves pie–I made a really big version of my Signature Tart Cherry Pie.  Making a “slab pie” is a great thing to do when you’re baking for a big crowd and one 9- or 10-inch pie just won’t be enough. Bringing one slab pie is like bringing two regular round pies; for each slab pie, you use double the dough and double the fil
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Lemon-Curd Meringue Pie

  The calendar said it was spring the other day, but here in Washington, D.C., the slushy snow and mitten-worthy temperatures did a pretty good job of convincing us otherwise. That’s why it was all the more important to have a bright sunny yellow pie to cheer us up. This lemon meringue pie won’t just deliver the cheer you need to outlast winter. It will be a sassy, creamy contribution 
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Baking With Phyllis: Summer Blueberry & Corn Pie

Pie can be the start of many beautiful things. Should you have any doubt about this, my posts here about all sorts of wonderful pie connections should clear that right up for you. From being taken in by the pro’s at Bubby’s in New York as an aspiring pie maker to flying to Iowa to judge pie at the state fair and bake with new pie friends at American Gothic, I’ve been amazed at how pie has the p
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Rhubarb Pie: How We Missed You!

Nothing says “spring” like rhubarb pie, especially after the ##$$&*$&$%(%^&U! winter we’ve had here in D.C. And even though this alluring fruit popped up uncharacteristically early this year, it couldn’t have come a second too soon. When I spotted the reddish green stalks at my wonderful little market last week, I practically burst into tears. The winter’s really over! ItR
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Baking Lemon Pies With A Legend

I had a stroke of supreme good fortune the other day: I got to bake pies with former Washington Post food critic Phyllis Richman. She was gracious enough to show me the secret to her favorite lemon pie. It was such a lovely afternoon! We sipped green tea and told stories while we rolled pie dough and mixed filling. Thanks to Phyllis, I learned how to make a lemon pie that you will totally love.
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Cranberry-Fig-Apricot Pie

The winter cranberry fest continues! As I told you the other day, I’ve been answering the call of the cranberries that have been singing to me from my freezer. And what cheerier fruit is there to work with on a bitter snowy night (like the one we’re having in D.C. right now) than those bright red little globes? Listening to some good rootsy American music and staring at a bowlful of cranberries, I put tog
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Cranberry-Orange and Apple-Cranberry Crisps

Sometimes making too much pie can make a girl wistful; wistful for the days of chocolate chip cookies, sour cream chocolate Bundt cakes, plum crisps and blueberry cobblers. In these very quiet, relatively pie-free January weeks, I’ve been listening to that voice from the past and making more homey treats.
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CurvyMama’s Signature Tart Cherry Pie

For some reason I can’t quite fathom, cherry pie has become CurvyMama’s signature pie. Don’t get me wrong: I adore a nice tart cherry pie, and I love it when other people adore one, too. I love making my cherry pie and serving it. Maybe you associate it with CurvyMama Pies because it looks so damn sexy in photos on the homepage of my website. Maybe it’s the lattice crust, or the deep-red
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