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Pie

WORLD
December 7, 2012 | By Emily Alpert
Workers are getting a smaller piece of the pie in booming China and economically stressed Europe alike, the United Nations labor agency said Friday, chalking up the trend to technological strides, globalization and the weakening muscle of labor unions. Worldwide, average wages grew 1.2% last year, the International Labor Organization said in a newly released report based on available data. But the bulk of that growth was powered by China. If the Asian powerhouse is counted out, wages barely budged last year, damped by the economic crisis.
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NEWS
November 29, 2012 | By S. Irene Virbila, Restaurant Critic
For lunch, I just polished off Sunday's turkey pot pie. On Thanksgiving Day, I always make sure to set aside some of the leftover turkey for a pot pie based on Bradley Ogden 's recipe for a classic chicken version. I save some turkey stock, too. Other than that, you need the usual celery, carrots and peas, but also leeks, pearl onions and mushrooms (this time I used shiitake). Oh, and a little cream. I put it together really fast and didn't fuss over the crust much, so it's not the beauty it can be. But it's really, really good.
FOOD
November 24, 2012 | JONATHAN GOLD, RESTAURANT CRITIC
We are second to none in our admiration for pie, which, at its best, marries homeyness with elegance. It is the great American dessert. But we don't make it at home nearly as often as we should, because the crust, at least the right crust, is kind of a pain. This is why we love ordering pie in restaurants -- somebody else has done the rolling and the chilling, worried about the correct shortening and performed the rituals of blind baking that too often leave us with burnt or shrunken dough.
CALIFORNIA | LOCAL
November 22, 2012 | By Corina Knoll, Los Angeles Times
Garages buckled, highways collapsed. Swift but violent, the 1994 Northridge earthquake damaged buildings for miles around. But Los Angeles artist Stephen Glassman noticed one type of structure held strong: Billboards. The memory stayed with Glassman over the years. Then he had a thought. Why not entirely re-imagine those everyday pillars of steel? "Urban Air," his latest project, aims to transform billboards into suspended bamboo gardens and create "an open space" in the city skyline.
NEWS
November 20, 2012 | By Noelle Carter
If you've never made a pie dough, or other quick doughs, in a food processor, I can't stress how wonderfully simple and easy the whole process is. Add the dry ingredients to the bowl of a food processor and pulse a few times to combine. Add the cold butter chunks and give the processor a couple whirs to incorporate, then pulse in the liquid ingredients just to combine. The steps may vary slightly depending on the recipe, but that's pretty much it. Voilà. Many recipes now include dual methods for mixing -- mixing bowl and food processor methods.
FOOD
November 17, 2012
  Total time: 20 minutes, plus chilling time Servings: This makes enough dough for 1 single (9-inch) pie crust or 4 (double-crust) to 6 (single-crust) mini-pies 1 1/2 cups (6.4 ounces) flour 3/4 teaspoon salt 2 teaspoons sugar 3 tablespoons cold shortening 5 tablespoons cold butter, cut into ½-inch cubes 1 1/2 teaspoons cider vinegar 3 to 4 tablespoons ice water, more if needed Prepared egg wash (1 egg beaten with 1 tablespoon water)
FOOD
November 17, 2012
  Total time: 1 hour, plus chilling time for the pies Servings: 12 Note: The filling is adapted from a recipe in "The Pie and Pastry Bible" by Rose Levy Beranbaum. The filling uses uncooked egg whites. 1/4 cup water 1/4 ounce (2¼ teaspoons) powdered gelatin 1 1/4 cups (a 15-ounce can is 1¾ cups) fresh or canned pumpkin puree 3/4 cup sugar, divided 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon nutmeg, preferably freshly grated, plus extra for dusting the finished pies 1/2 teaspoon salt 1/2 cup milk 3 eggs, separated 3/8 teaspoon cream of tartar 12 pre-baked mini-pie shells, still in the muffin tins Whipped cream, for garnish 1. Put the water in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin is fully moistened , at least 3 minutes.
FOOD
November 17, 2012
  Total time: 1½ hours, plus cooling time for the pies Servings: 12 Note: To rehydrate the raisins, place them in a small saucepan and cover with rum, another liqueur or juice, and warm over gentle heat until the raisins are softened and plump. Remove from heat and drain before using. 4 tablespoons (½ stick) butter 6 large tart apples, such as Granny Smith, peeled, cored and cut into ½-inch pieces 3 tablespoons dark brown sugar 3/4 teaspoon ground cinnamon Scant ½ teaspoon salt 1/2 cup raisins, rehydrated in rum, another liqueur or juice 12 unbaked mini pie crusts, with 12 unbaked top crusts Prepared egg wash (1 egg beaten with 1 tablespoon water)
FOOD
November 17, 2012
Here are some basic steps to perfect mini-pies: A recipe for one standard pie filling (around 4 cups) and two to three single pie crusts should be enough to make a dozen or so pies. For fruit or nut fillings, chop the ingredients smaller than you would for a normal pie, so they fit and are proportional. Use a small round cake pan or bowl to cut the dough for the crusts - you'll want circles about 5½ inches in diameter to form each mini pie. Don't overfill the pies or the filling will spill over as they bake.
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