CALIFORNIA | LOCAL
June 13, 2011 |
As the light turned red at the intersection of Crenshaw and Slauson, Brian Muhammad raised two pink pie boxes in his right hand and strolled up the sidewalk: "Bean pie! Bean pie!" A yellow school bus with only a few children onboard pulled up to the curb as the driver swung open the door: "Just a regular. " Muhammad, dressed in a slightly rumpled black suit and a navy bow tie, bounded up the bus steps and handed him a pie. Video: Peddling bean pies on a busy corner "My credit good?"
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.
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.
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)
January 13, 2010 |
Savory pies are the culinary equivalent of a down quilt: warm, cushy, uncomplicated -- and precisely what I want to tuck into once winter has settled in and I've found myself safely on the other side of the high-stakes holiday cooking gantlet. After all, December may be a monthlong orgy of creamy pumpkin and candied pecan, rare roast beef and chestnuts, and Champagne and oysters to toast the new year -- but January and its resolutions seem to demand simplicity and thrift. Thrifty needn't mean dull or meager, however, and savory pies -- with their combination of tender, salted crust and hearty filling so elementally formal, yet endlessly varied -- fit the bill perfectly.
September 5, 2012 |
Tough question time: Just how much do you like pie? If you like it a lot -- we're talking a lot , like upper fractional percentiles -- you almost certainly already have a date to be at KCRW-FM's fourth annual Good Food Pie Contest , presided over by the pie queen herself, Evan Kleiman. The rest of you still have time to make your plans. The contest will be held Saturday at the Los Angeles County Museum of Art, starting at 2 p.m. Finalists will be announced at 3:30 p.m., and after a little stage business, the winners will be called forth at 3:45 p.m. Be sure to get there early enough so you can head to the welcome table just north of the Ahmanson Building to collect a pie ticket, which will allow you to sample the entries.