We are excited about making your Thanksgiving pies! We’ve posted a new Thanksgiving pie menu and special order form for the most pie-crazy day of the year. The door is open for orders! Since we are such a small operation, we will need to have your orders by Saturday, Nov. 17 so we can stock up, prep in time for the big baking day. Pies can be picked up in Bethesda on Wed., Nov. 21.
CurvyMama has confessed this to you before: I’m not the biggest apple pie fan. Go ahead and say it again; I’ve heard it all before: How can you not like apple pie? What’s wrong with you? Everyone likes apple pie! I’ve suffered the slings and arrows of my unpatriotic indifference to the all-American pie. But I am here to tell you that I’ve come up with an apple pie recipe that made even me–apple pie atheist, apple pie refusenik–go back for seconds. That
I had never heard of Shaker Lemon Pie until recently. Then, all of a sudden, I kept hearing it mentioned by pie-baking friends. Fascinated by a citrus pie that includes the pith and rinds, I resolved to try it. A rainy late-summer evening offered me a nice opportunity. A longtime neighbor is moving away, and another neighbor and I wanted to bid her farewell and hear about her plans. The colors and flavors of this pie–bright and bittersweet–seemed a perfect way to capture the transiti
How many times are you going to get the chance to spend the day baking pies inside one of America’s most famous landmarks? It’s safe to say that no one will ever invite me to bake with them at the Empire State Building. I’ll never roll dough on the Golden Gate Bridge, or slide a plump pie into a hot oven at the White House. But Beth Howard, the gracious lady who lives in the American Gothic House in Eldon, Iowa, invited me to bake pies with her at this humble home made famous i
CurvyMama Pies is delighted to announce the debut of her Pie-of-the-Month Club! I hope you are excited at the prospect of getting a pie with the turn of each calendar page, another chance to see how the changing seasons produce new surprises tucked inside a flaky crust. We think it’s a great idea, and we hope you do, too! I didn’t exactly have the idea; it had me. A particularly pie-crazy neighbor put it bluntly the other day: “We want you to make us a pie every month,R
I want to tell you about how amazing it was to be a pie judge at the Iowa state fair. I want to tell you about the dozens and dozens of pies that passed before my eyes (and my fork): the impressive and the terrible, the artful and the elementary, the impossibly delicious and the, um, not so delicious. But to really understand what it was like to be a pie judge, you have to first understand what it was like to walk through the most amazing, most iconic state fair in the country. It’s walkin
It was the caramel drizzle that made you read past the headline, wasn’t it? I knew it! 🙂 I know I’ve posted before about this pie, but that one didn’t have the drizzle. And this time I made the caramel a little differently, too, and tweaked the seasoning on the apples. So I thought I’d share those alternatives here in case they’re helpful to any of you. First, though, how about a closeup?
My pie credentials have arrived! Today’s mail brought my parking permit and admission ticket to the Iowa State Fair, where I’ll be a pie judge next week. They were accompanied by a map of the fair, on which Arlette Hollister, the gracious food superintendent, has thoughtfully circled in red pen the Ellwell Family Food Center, the building where the food judging takes place.
Guess who’s going to be a pie judge at the most iconic state fair in the country? CurvyMama! Yep. I’m packing up soon for another pie adventure. This one’s pretty much the polar opposite of the one that launched this blog last fall: my bus trip to New York City to spend a week making pies with Ron Silver’s crack team at Bubby’s restaurant. This time, I’m getting on a plane to Des Moines, Iowa to join the other judges who will be sizing up more than 20 kinds o