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Cherry

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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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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CurvyMama Celebrates Wedding Pie!

CurvyMama comes bearing tidings of great joy! We have officially entered the Wedding Pie business!   The invitation to step into wedding-pie territory comes from across the country, where my dear old friend Joline¬†is celebrating the soon-to-be wedding of her son-in-law’s mother, Barbara Vining, and her longtime partner, Niis Bue. After 18 years together, the two women were among the first in line to get th
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Cheering for Cherry (And Lemon)

Yep, they both worked out great! Remember yesterday, when I was trying to get the filling texture just right on the lemon meringue pie? And when I was trying out a new way to make a glossy, intensely cherry-ish cherry pie? All indications were positive last night, but today was the real test, since that is when they were to be eaten. I am happy to report that both pies worked out wonderfully. I was delighted to see t
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A Lemon Lesson, A Cherry Victory

YES! We’re on a pie high! CurvyMama came home sadly from her pie-making week in New York, but perked right up again when drafted to make more pies. You watched yesterday as I made a lemon meringue pie. When we left off, I was going to bed with my fingers crossed that the filling would be firm enough to hold its shape when sliced. This morning, I placed a clear dome over the pie and took it to work, where I pres
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