Baked Sunday Mornings: Tolling up pie’s sweet rewards

Nothing matches the satisfaction of making a pie. Cakes are showstoppers. Cookies are always welcome. But they rarely feel as accomplished a feat as setting a humble dish of freshly baked pie, still warm from the oven, on your countertop. The baker’s glow is a different kind here.

Perhaps it is because you follow in . . . → Read More: Baked Sunday Mornings: Tolling up pie’s sweet rewards

Capturing the spirit of a Kansas pie queen

If Norma Grubb’s spirit could have been in my kitchen this past Thanksgiving morning (and if her spirit could be anywhere, likely last on her list would be my mad kitchen), she would have been laughing her you-know-what off. I began the day in serious distress, as it was raining, and the pie I intended . . . → Read More: Capturing the spirit of a Kansas pie queen

Weaving a lattice for a dried cherry pie

Lest you all begin to sniff that writing about a cherry pie in August (that was actually made in late July) is a tad off-season (and I can hear you sniffing, so don’t pretend you are not), let me tell you a little of how the Siouan peoples described a couple of their summer months . . . → Read More: Weaving a lattice for a dried cherry pie

Cracking the code on quiche

I know my way around an egg. I’m not saying this to brag – it’s merely a fact. As an explanation, you must know that I grew up with eggs and chickens (still not sure which came first), so I am at home with both creatures. I grew up gathering them, eating them and coloring . . . → Read More: Cracking the code on quiche