Strawberry Daquiri Pie

 Aryn won this period's pie race, and requested a Strawberry Daquiri Pie.  I found a number of recipes, and picked a frozen one with a good amount of rum in it, and fresh strawberries.  It was good, but didn't last very long.  Shortly after we had our slices, it melted into soup.  Warning - when making this pie, either have a freezer on hand at all times to keep it in, or be prepared to eat the whole thing when served!  Pretty good, but, IMO, too sweet.

Blueberry Cheesecake

Jessica was this week's pie race winner, and she requested a Blueberry Cheesecake, and sent me a recipe she found on www.epicurious.com.  I messed with the recipe just a bit, because the quantities were kind of screwy, and it turned out pretty good.  Next time, tho, I'll make it more than 24 hours in advance, so it will have time to chill - IMO, this would be best served very cold.

Crust:

• 9 whole graham crackers
• 1/2 cup old-fashioned oats
• 3 tablespoons (packed) golden brown sugar
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Filling:

• 1/4 cup water
• 1 tablespoon unflavored gelatin (measured from 2 envelopes)

• 12 ounces cream cheese, room temperature
• 1 cup heavy whipping cream
• 1 cup sugar
• 1 tablespoon fresh lemon juice
• 3 cups fresh blueberries

Topping:

• 1 cup chilled heavy whipping cream
• 1 tablespoon sugar
• 2 cups blueberries
• 1/3 cup blueberry jam

Preparation

For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

For filling:
Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

For topping:
Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

Rustic Pear and Apple Wine Pie

This pie was very good, very simple, but had some unique flavor twists that made it different.  It's the first time I've used the spice mace in a recipe, and it is used both in the crust and in the filling.  It's a spice made from the same tree as nutmeg, but smells and tastes very different, and accounts for the rustic part of the name.  I found a recipe for something very similar on www.epicurious.com, added wine, messed with the quantities a bit, and made it my own.

Crust

• 1 1/3 cup all purpose flour
• 3 tbs sugar
• 2 tsps grated lemon peel
• 1/4 tsp salt
• 1/4 tsp ground mace
• 7 tbs cold butter, cut into 1/2-inch pieces
• 1 large egg yolk
• 2 tbs ice water

Filling

• 1/2 cup slivered almonds, toasted
• 3 large Jonagold apples, peeled, cored, cut into thin 1/2- slices
• 2 Bartlett pears, peeled, cored, cut into thin 1/2- slices
• 1/2 cup sugar
• 2 tsps grated lemon peel
• 1/4 tsp ground mace
• 1 1/2 tbs butter

Whipped cream

• 1 cup chilled whipping cream
• 2 tbs sugar
• 2 tbs Applejack Brandy

Preparation

For crust:
Mix flour, sugar, grated lemon peel, salt and ground mace in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix yolk and water in small bowl. Add to processor and mix in using on/off turns until large moist clumps form. Gather dough into ball; flatten into disk. Wrap in waxed paper and freeze 10 minutes. 

Butter 9-inch pie plate. Roll out dough between sheets of waxed paper to 13-inch round. Peel off top sheet of paper. Invert dough into prepared pan; peel off paper. Fold in edges to form double thickness. Crimp edges decoratively. (Can be prepared 1 day ahead. Cover and refrigerate.) 

For filling:
Preheat oven to 375°F. Finely chop slivered almonds in processor. Spread almonds on bottom of crust. Combine apples and pears in large bowl. Mix sugar, grated lemon peel and ground mace in small bowl. Toss half of sugar mixture with apples and pears. Pile into crust. Sprinkle remaining sugar mixture over fruit. Dot with 1 1/2 tablespoons butter.

Bake until crust is brown and filling bubbles, about 1 hour. Cool on rack.

For whipped cream:
Beat cream, sugar and brandy in large bowl until medium-stiff peaks form. (Can be prepared 4 hours ahead. Cover and chill.)

Snickers Icebox Pie

Sophy, the pie winner again, requested a Snickers Pie.  I glanced at and discarded a bunch of recipe options, including one that was voted one of the unhealthiest recipes ever published by the Food Commission.  I finally settled on a promising sounding one that I found on thenibble.com for a Snickers Icebox Pie.  It was good, but very rich.  I changed it minimally, adding a bit here and taking a bit out there, but the essence remains unchanged.

 

Ingredients

Chocolate Crust

1/2 cup unsalted butter, softened

2 1/2 cups chocolate wafer crumbs

Filling

8 oz package of cream cheese, softened

3/4 cup confectioner's sugar

1 cup heavy cream

2/3 cup smooth peanut butter

1 1/4 cups chopped Snickers candy bars (4 2.07 oz bars)

Topping

1/2 cup semisweet chocolate chips

grated chocolate

Method

Crust

Crumb chocolate wafers in food processor.  Add butter and mix.  Press firmly into a buttered 9 inch pie dish.  Freeze for one hour.

Filling

In a large bowl, beat cream cheese until smooth, about 3 minutes.  Add the sugar and beat well.

in a separate bowl, beat the heavy cream until stiff peaks form.  Stir whipped cream into the cream cheese mixture until evenly mixed.  Cover and refrigerate.

Remove Crust from freezer.  Carefully spread the peanut butter in a thin layer over the bottom and halfway up the sides.  Sprinkle 3/4 of the Snickers evenly on top of peanut butter.

Remove cream cheese filling from refrigerator and spread over the peanut butter layer.  Refrigerate.

Melt chocolate chips in small saucepan on low heat gently, stirring constantly.  Drizzle over pie until even layer forms.

Garnish the rim of the pie with the remaining 1/2 cup of Snickers candy and grated chocolate.  

cover tightly with plastic wrap and chill in refrigerator at least three hours to set.

Simple Strawberry Pie

It's a really easy pie to make, and one of my favorites.  Recipe to come when I find a moment.  Sophy's choice, once again.

For this pie, I borrowed a recipe from Paulette Condrasky, my Italian mother in law.  She's the best cook I know, and I rarely see her use a recipe, or measure anything, or pay any attention at all to what she's doing when she cooks.  And she drinks vodka tonics, the whole time she's cooking.  But what she puts on the table is awesome.

This is a very simple strawberry pie.  Why get complicated, when the basics taste so good?

Ingredients
Extra Flaky Crust (credit to Ken Haedrich from his book (Pie)
1 cup all-purpose flour
2/3 cup cake flour
1 tbs sugar
1/2 tsp salt
1/4 cup (1/2 stick) cold unsalted butter
5 tbs cold Crisco
1/4 cup cold water


Filling
1 cup water
1 cup sugar
3 tbs cornstarch
dash of salt
sliver of butter
2 tbs dry Strawberry Jello
1 qt of strawberries

Method
To make and prebake crust
Combine flours, sugar and salt in a large bowl.  Add butter and toss with flour.  With mixer on low, blend the butter into the flour until you have coarse, damp meal with large and small clumps.  Add Crisco and repeat.  Pulse the mixer, add half of the water and pulse again.  Do not over mix.

Using your hands, pack the dough into a ball.  Knead two or three times.  Put in the center of a piece of plastic wrap and flatten into a disk about 3/4 inch thick.  Wrap in the plastic and refrigeragte until firm enough to roll, at least an hour.

Fully prebaking the shell: 
You'll need pie weights (I use dried beans) and silver foil. 
Grease and flour 9" pie dish.
Roll your dough on floured wax paper.  Place dough in pan.  Refrigerate for fifteen minutes to firm up the fat, which will increase the flakiness as it bakes.  Once out of the refrigerator, mold gently to pan, shape edge as desired, and trim edges. 
Completely cover the dough with silver foil, and cover foil with pie weights (or beans).  With oven preheated to 400 degrees, bake on center rack for 15 minutes.  Remove foil and pie weights and prick the bottom and sides with a fork so that it won't puff up.  Rotate pie 180 degrees and return to oven.  Lower temperature to 375 degrees and bake for 15 minutes.

To make filling:
Combine 1 cup sugar, 1 cup water, 3 tbs cornstarch, dash of salt in saucepan.  Place on medium heat and stir occasionally until boiling.  Once it boils, stir continuously for two minutes and remove from heat.  Add a sliver of butter and 2 tbs of dry strawberry jello.  Let cool.  Clean and slice berries and place in large bowl.  Fold enough of the cooled jello mixture into the berries to bind them - use 1/2 to 3/4 of jello mixture.  Place in baked crust, cool, and serve.

Frozen Lime Margarita Pie

Sophy wins the pie race and needs a drink!  Sophy, the pie race winner for the first period of March, requested a frozen lime margarita pie. It didn't sound that great, and took forever to make, but it looks pretty, and actually tasted very good.  It was kind of like key lime pie with a bite.  It actually had a fair bit of tequila and triple sec in it.

Chocolate Mousse Peanut Butter Pie.

Aunt Judy's birthday, and she's been asking for a chocolate peanut butter pie for ages...I made her one with chocolate mousse, peanut butter and peanut butter chips, in a flaky basic crust.

I got this one out of a Hershey's Classic Recipe book, and changed it only a bit.  It was simple and good.

Ingredients
Extra Flaky Crust (credit to Ken Haedrich from his book Pie)
1 cup all-purpose flour
2/3 cup cake flour
1 tbs sugar
1/2 tsp salt
1/4 cup (1/2 stick) cold unsalted butter
5 tbs cold Crisco
1/4 cup cold water


Filling
1 2/3 cups peanut butter chips
1 8 0z package of cream cheese
1/4 cup powdered sugar
1/3 cup plus 2 tbs milk
1tsp unflavored gelatin
1 tbs cold water
2 tbs boiling water
1/2 cup sugar
1/3 cup cocoa
1 cup cold whipping cream
1 tsp vanilla extract

Method
To make and prebake crust
Combine flours, sugar and salt in a large bowl.  Add butter and toss with flour.  With mixer on low, blend the butter into the flour until you have coarse, damp meal with large and small clumps.  Add Crisco and repeat.  Pulse the mixer, add half of the water and pulse again.  Do not over mix.

Using your hands, pack the dough into a ball.  Knead two or three times.  Put in the center of a piece of plastic wrap and flatten into a disk about 3/4 inch thick.  Wrap in the plastic and refrigeragte until firm enough to roll, at least an hour.

Fully prebaking the shell: 
You'll need pie weights (I use dried beans) and silver foil.
Grease and flour 9" pie dish.
Roll your dough on floured wax paper.  Place dough in pan.  Refrigerate for fifteen minutes to firm up the fat, which will increase the flakiness as it bakes.  Once out of the refrigerator, mold gently to pan, shape edge as desired, and trim edges.
Completely cover the dough with silver foil, and cover foil with pie weights (or beans).  With oven preheated to 400 degrees, bake on center rack for 15 minutes.  Remove foil and pie weights and prick the bottom and sides with a fork so that it won't puff up.  Rotate pie 180 degrees and return to oven.  Lower temperature to 375 degrees and bake for 15 minutes.

To make filling:
Melt 1 1/2 cups peanut butter chips in small saucepan over low heat.
Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth.  Add melted chips; beat well.  Beat in remaining 2 tablespoons milk.  Spread in cooled crust.

Sprinkle gelatin over cold water in a small bowl.  Let stand 1 minute to soften.  Add boiling water.  Stir until gelatin is completely dissolved.  Cool slightly.  Combine sugar and cocoa in medium bowl.  Add whipping cream and vanilla.  Beat with electric mixer on medium speed until stiff.  Add gelatin mixture, beating until well blended.  Spoon over peanut butter layer.  Refrigerate several hours.  Garnish with remaining chips.  Cover and refrigerate.

Peach Pie with a coconut almond crunch topping

 

February's second pie race winner requested a peach pie.  I read conflicting reports on peaches in February.  One authority told me that frozen peaches are the way to go, that the time between harvest and freezing is so short that you're better off than you are with fresh, sometimes.  The produce manager at my grocery store tells me that whenever you freeze something juicy, like a peach, the cell walls of the fruit burst during the freeze and thaw, and you wind up with a more mushy pie than you want.  I ignored recipes that called for canned peaches, 'cause that just sounded nasty.  I found some fresh peaches from imported from Chile, ripened them for a day in a closed paper bag in sunlight, and juiced them a little longer than normal, because I'd have preferred to use ripe peaches in season.  But it turned out awfully good, anyway.  This is a pie best eaten warm, IMO.  And don't over mix the crumb topping - it gets powdery, which is never good.

I took Ken Haedrich's All Peach Pie with Coconut Almond Crumb Topping recipe and messed with the quantities very slightly, and used fresh instead of canned peaches.

Ingredients

Extra Flaky Crust (credit to Ken Haedrich from his book Pie)
1 cup all-purpose flour
2/3 cup cake flour
1 tbs sugar
1/2 tsp salt
1/4 cup (1/2 stick) cold unsalted butter
5 tbs cold Crisco
1/4 cup cold water

Filling
5 cups peeled, pitted and sliced ripe peaches
1 1/2 tabs fresh lemon juice
finely grated zest of one lemon
1/3 cup plus 3 tbs sugar
2 tbs cornstarch
1/2 tsp vanilla extract
1/4 tsp ground nutmeg

Coconut Almond Topping
1 cup all purpose flour
2/3 cups sugar
1/4 teaspoon salt
1/2 cup sliced almonds
1/2 cup sweetened flaked coconut
6 tablespoons cold unsalted butter, cut into 1/4 inch pieces
1 tbs milk

Prepare pastry and refrigerate for 1 hour.

On a sheet of lightly floured waxed paper, roll the larger portion of the pastry into a 13 inch circle.  Invert pastry over a 9 1/2 inch deep dish pie pan, center, and peel off the paper.  Gently tuck the pastry into the pan, without stretching it, and sculpt the overhang into an upstanding ridge.  Place in the freezer for 15 minutes.

Combine peaches, lemon juice, lemon zest, and 1/3 cup of the sugar in a large bowl and toss well to mix.  Set aside for 10 minutes to juice.  Preheat oven to 400 degrees.

In a small bowl, mix the cornstarch with the remaining 3 tbs sugar.  Sprinkle this mixture over the fruit and mix well.  Stir in the vanilla and nutmeg.  Turn the filling into the chilled pie shell and smooth the filling with your hands to even it out.  Place the pie on the center oven rack and bake for 35 minutes.

Meanwhile, make the topping.  Combine the flour, sugar, salt, almonds and coconut in a food processor and pulse several times to mix.  Do not over mix.  Scatter the butter over the top and pulse until the mixture resembles fine crumbs.  Add the milk and process again until the crumbs are gravelly.  Transfer to a large bowl and rub gently between your fingers to make the crumbs uniform in texture.  REgrigerate until ready to use.

Remove the pie from the oven and reduce the temperature to 375 degrees.  Carefully dump the crumbs in the center of the pie and spread them evenly with your hands.  Press on the crumbs gently to compact them.  Return the pie to the oven, placing it so that the part that faced the back of the oven now faces forward.  Just in case, slide a large aluminum foil lined baking sheet onto the rack below to catch any spills.  Bake until the juices bubble thickly around the edge, about 30 minutes.

Transfer the pie to a wire rack and let cool for at least 1 hour.

Mike's Apple Pie

 

The pie winner for the first February race got an apple pie, and I made the simplest pie I could, because sometimes, all you really need is a simple, basic apple pie. Mmm.  Recipe to follow when I get a moment to write it up...

Sour Cream Apple Pie with Dark Brown Sugar Topping

I made this pie for our second January pie race. Jessica, the pie race winner, gave me three options, and I picked one that sounded the best, and changed it around a bit to suit. This is pretty heavily based on a SimplyRecipes.com pie, but I shifted ingredients around a bit and used more vanilla and dark brown sugar instead of light.

Ingredients
Pate Brissee(All butter) crust
1 1/4 cups all-purpose flour, plus extra for rolling
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
2 to 4 Tbsp ice water, very cold

Filling
1 cup sour cream
2/3 cup sugar
2 tablespoons flour
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
4 cups peeled, sliced tart apples

Topping
1/2 cup dark brown sugar, packed
1/3 cup flour
1/4 cup butter, room temperature
1/2 teaspoon cinnamon
Mix together all ingredients until the mixture resembles coarse crumbs. Chill until needed in the recipe.

Method
Crust
• Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes (preferably longer) so that they become thoroughly chilled.
In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If not, add a little more water and pulse again.
• Remove dough from machine and place on a clean surface. Carefully shape into a disc. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.
• Remove the crust disk from the refrigerator. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.


• Preheat oven to 400°F.
• Beat together sour cream, sugar, flour, salt, vanilla. Beat egg separately, then combine. Add apples, mixing carefully to coat well.
• Put filling into pie shell and bake at 400 degrees initially for 25 min.
• Remove from oven and sprinkle with Topping. Bake for 20 more minutes.

Banana Cream Pie

 

I made this one for a  family get together, and it seems to have been well received.  Either it was really good, or they were very hungry, but either way, it was gone in sixty seconds.  I took a recipe  from Ken Haedrich’s book, Pie, and changed it around a very little bit to suit my own tastes.

Ingredients

Graham Cracker Crumb Crust
1 ¾ cups graham cracker crumbs

2 tablespoons firmly packed light brown sugar

½ teaspoon ground cinnamon

Pinch of salt

6 tablespoons unsalted butter.

Filling

¾ cup plus 2tbsp granulated sugar

1/3 cup cornstarch

3 cups whole milk

3 large egg yolks

3tbsp unsalted butter, cut into ½ inch pieces

1 ½ tsp vanilla extract

Topping

1 cup cold heavy whipping cream

¼ cup confectioners’ sugar

3 medium large ripe bananas

1 Butterfinger candy bar, finely chopped

Method

Preheat oven to 350.  Spray pan with Pam and lightly coat with flour.  Combine graham cracker crumbs, brown sugar, cinnamon and salt in food processor.  Pulse until graham crackers are crumbed.  Add butter and pulse until mixed.  Spread crumbs evenly and loosely in pan.  Refrigerate for 5-10 minutes.  Place in center rack and bake for 7 minutes.  Place on a wire rack for 10 minutes upon removing.  Refrigerate and let cool. 

Combine the granulated sugar, cornstarch, and salt in a medium size, heavy saucepan.  Whisk in the mile and egg yokes.  Place over medium heat and cook, stirring periodically, until the mixture thickens and bubbles, 7 – 10 minutes.  Continue to cook, whisking continuously, for about 1 minute.  Remove from the heat and whisk in the butter, one piece at a time, and the vanilla.  Pour the filling into the chilled pie shell, and smooth out the top.  Gently press a piece of plastic warp against the filling to help keep a skin from forming.  Let cool to room temperature and chill in refrigerator for 30 minutes. 

Once the filling has chilled, cut the three bananas lengthwise into quarters, and slice into small chunks.  Spread evenly and press down into filling.  Using a chilled medium sized bowl and chilled beaters, beat the heavy cream with an electric mixer until it won’t quite hold soft peaks.  Add the confectioners’ sugar and continue to beat until it is stiff but not grainy.  Spread with spatula over bananas until covered.  Sprinkle with chopped Butterfinger. 

Black Bottom Chocolate and Nutella pie, with sweet cherries

 

It is Pie Day at the office, and Jocelyn, the pie winner, last week requested 'something with nutella and cherries.'  I combined a few recipes and eliminated and added a bunch of ingredients, and came up with my own creation:  a Black Bottom Chocolate and Nutella pie, with sweet cherries.  Speaking with absolutely no bias, it is awesome.

Crust
16 Oreo Cookies
2 ounces of butter
Pinch of Cinnamon
2 tbs of milk

Crumb cookies in food processor on pulse
Add cinnamon and pulse
Add melted butter and pulse
Add milk and pulse

Place into greased and floured 9” pie dish and press gently with your fingers until the crumb crust covers the pie dish completely.  Bake in preheated oven at 325 for 6 minutes.

Filling
1/3 cup sugar
1/3 cup unsweetened Hershey Cocoa powder
2 tbs cornstarch
1 ½ cups whole milk
2 ounces unsweetened chocolate, finely chopped
2 tbs Nutella spread
2 tbs unsalted butter
½ tsp vanilla extract
30 bing cherries

Combine sugar, cocoa powder, cornstarch and salt into a medium saucepan.  Whisk in milk.  Cook over medium high heat until almost boiling.  Reduce heat to medium.  Add chocolate and nutella.  Cook, stirring constantly, until chocolate has melted and mixture is thick, about 5 minutes.  Do not boil.  Remove from heat; whisk in butter and vanilla until smooth.  Set aside for 15 minutes to cool.  Wash cherries and remove stems and pits.  By now, filling should be nearing room temperature.  Pour filling into pie crust.  Let it set.  Place pitted cherries on top of filling and distribute them evenly; press down into filling.

Top
1 cup heavy cream
1 tbs nutella
1 tbs frangelico
1 tbs powdered sugar
1 ounce unsweetened chocolate, finely chopped

Set bowl and beater blades in freezer on ice to chill for ten minutes.  Remove and pour heavy cream into bowl and beat on high until stiff peaks form.  Add nutella, frangelico and powdered sugar while beating on low.  Spread gently on top of filling until cherries can no longer be seen.  Drizzle chopped chocolate on top of whipped topping to garnish.

How it all started

I run a small entertainment agency with a handful of agents in my office. Years ago, I wanted to devise an incentive program for them, but not a lot of money flows through the office, so it couldn’t involve a lot of cash. I settled on pie. I told the agents that whoever booked the most events over a two week period earned their choice of a homemade pie, which I would bake for them. I did not really think it would have much effect on their behavior, but I was amazed at the power of pie. Starting with the first period’s competition, agents were making every possible effort to win the pie race. They would email each other to check on their pie rankings, and work that much harder to book each event that came in. And the winner always shares the pie with everyone else in the office – there’s enough of us that this results in a slice or two per employee. So it’s really just bragging rights that they earn. Still, everyone wants to be the pie champion, each period. I started this program in August of 2007, and it’s still going strong. I rarely repeat a pie, and I’ve made well over a hundred pies since the program began. I’ve become a decent baker, and, very slowly, I've begun to experiment a little and to deviate from the recipes I work from. At this point, the pies are less of a motivational tactic and more of a tradition, and I enjoy the baking, and, even more so, the eating.  The pie above was an amaretto chocolate fudge pie with an amaretti crust - one of my favorites from last year.  It wasn't pretty, but man, it was good.

Initial post

Just trying to figure this out, but once I do, I'll post once every two weeks, with a new pie