How you doin’? This has been an exciting Pie Week. I bet you were thinking, what is Ed going to do for Happy Hour today? As a Food Consultant I really had to think long and hard on this one. Then… recently, I saw a Larry the Cable Guy’s series on Americans on America (Only in America) where he went to the bad lands of Kentucky and met with moonshiners who were still making Fireball Whisky in their 100-year old stills and running it down the back roads of rural America. So I thought, Fireball Whisky is about as American as Apple Pie. I thought about my presidential hero, Theodore Roosevelt, and what we mixed and poured at T.R.’s Restaurants. It was an inspiration! I hope it will be inspiring to you as well.
 
Now you see what happens when you make a cocktail out of apple juice, moonshine, vanilla and a little cinnamon? You get an Apple Pie on the Rocks. So, here you go!
 
Ingredients
4 ounces apple juice (unfiltered), plus a little for the glass rim
Brown sugar for the glass rim
1 ounce vodka
1 ounce Fireball Cinnamon Whiskey
1/4 teaspoon pure vanilla extract
1/2 ounce simple syrup
Pinch of ground cinnamon
Ice
Garnish: 1 Cinnamon Stick
 
Instructions

1. Wet the rim of a rocks glass with just a little apple juice and sugar the rim with the brown sugar.
2. In a martini shaker, pour the vodka, fireball, apple juice, simple syrup and ground cinnamon together with a handful of ice cubes. Shake it like you mean it, about 10 times.
3. Pour the contents into the glass without disturbing the sugar rim.
4. Serve chilled and with a cinnamon stick for garnish.

 
ChefSecret: Keep your consumption to not more than 2 cocktails max!
 
Covid-19 quip of the Day: “I recently saw an ad in the classifieds… “Single man with toilet paper seeks woman with hand sanitizer for good clean fun.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#HappyHour #Cocktail #PieWeek #FireballWhisky #LarryTheCableGuy #OnlyInAmerica #ApplePieOnTheRocks #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? I know some of us are trying to catch up on our bills and we don’t want to spend money on a lot of expensive ingredients. With that in mind, all you need to make this pie is butter, warm water and a couple of other ingredients right from your pantry and that will equal one 9-inch Magic Pie. It couldn’t be easier to make. You won’t believe how buttery, delicious and magical this pie can be.
 
Water is the main ingredient in this pie—no kidding! While originally created during the Houdini era it has made a big comeback in the last 3 months and may even be more magical today than Penn & Teller. At Perspectives we constantly develop new products in our Research and Development test kitchen (The California Kitchen). But I must be honest with you; I don’t know how it quite works only that it does—it’s magic! It doesn’t look like is all going to coming together, but it does as it cool. It tastes a lot like a custard pie, but without the eggs.

So now, Abracadabra! You can make a pie out of water, plus a few simple ingredients. It’s like pulling rabbits out of a hat!
 
Prep time:  15 minutes
Bake time:  1 hour
Chill time:  1 hour
Yield:  5 to 8 servings
 
Ingredients
1 (9-inch) deep-dish pie crust, unbaked (store bought) If from frozen, completely defrost before filling
1-1/2 cups water
4 tablespoons all-purpose flour
1 cup granulated sugar
2 teaspoons pure vanilla extract
5 tablespoons unsalted or salted butter cut into pats (we originally called for lard)
 
Directions

1. Preheat your oven to 400°F and set a rack in the middle of the oven.
2. Set the pie crust on a foil-lined sheet pan to prevent it from making a mess in your oven.
3. Pour all the water into the pie crust. Really. Do it.
4. In a small bowl, whisk together the flour and sugar.
5. Sprinkle the mixture evenly over water in crust. Do not stir! I know it’s tempting, but don’t!
6. Drizzle vanilla over water in pie crust.
7. Place pats of butter on top of the filled pie.
8. Bake at 400°F for 30 minutes. Set a timer!
9. Reduce the heat to 375⁰F. You may have to cover sides of the crust (with foil) to prevent burning. Continue to bake for an additional 30 minutes.
10. The Magic Pie will be watery when you pull it out of the oven, but magically it will set-up as it cools. No kidding—you will feel like either Penn or Teller.
11. Allow to cool completely and then cover and place in the fridge for at least an hour until well chilled before cutting.

ChefSecret: Between the layering of ingredients and the baking temperature a transformation of these simple ingredients makes the pie filling set up. Keep an eye on the oven temperature and the time and remember, no matter how much you’re tempted, don’t stir the pie filling.

Covid-19 Quip of the Day: “Things have gotten so bad, CEO’s are now playing miniature golf.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Dessert #Baking #PieWeek #Pie #Magic #MagicWaterPie #Penn #Teller #PennAndTeller #Abracadabra #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                              ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? This is one of the more unusual pie recipes because it cooks in a brown bag. In our restaurants we made 5-inch, mini pies and presented them in a bag table side. 
 
The brown paper bag helps cook the apples long enough without over baking and over browning the crust, plus they stay juicier. Once the apples are cooked take the pie out of the bag to let the crust brown for a few minutes and get crisp. It's then plated right in the grease stained brown paper bag! Take it up a notch and serve the pie warm with vanilla ice cream.
 
The history of paper-bag-pie goes back to 1911, when a Londoner figured out that baking a pie in a paper bag helped steam the apples to tenderness--without burning the house down.
 
                      Use caution when placing the pie in the bag in your oven.
                           Be sure the bag is not touching any heating source.

Prep time: 45 minutes
Bake time: 1 hour 15 minutes
Cool time:  30 minutes
Yield: 5 to 8 servings (1 9-inch pie)
 
Ingredients
1 9-inch double crust pie crust

For the apple pie filling
5 or 6 Granny Smith apples, peeled, cored, and thickly sliced
1/2 cup granulated sugar
1-1/2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons cold unsalted butter, cut into pieces

Directions

1. On a work surface lightly dusted with flour, roll out the pie crust to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll out the second disk and place it on a sheet pan; chill it until you're ready to build your pie.
2. Arrange a rack in the center of the oven and preheat to 375⁰F.
3. In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt and nutmeg together.
4. Transfer the mixture to the pie shell and dot the top with the butter.
5. Brush the overhanging edges of the dough with water. Carefully cover the pie with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal.
6. With a scissors, cut a few V-vents in the center.
7. Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.
8. Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.
9. Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.

ChefSecret:  You can use a store-bought refrigerated or frozen crust or you can go all out and make my Perfect Crust from Cooking Lesson #139.

Covid-19 Quip of the Day: “Things have gotten so bad; The Treasure Island Casino in Las Vegas is now managed by Somali pirates.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Dessert #PieWeek #Pie #ApplePie #Apples #BrownBagApplePie #SouthDakotaMagazine #Holiday #Thanksgiving #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                             ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? It shouldn’t be surprising to anyone who reads this blog that making pies in an Instant Pot is as easy as, well, PIE. The Instant Pot consistently turns out custard or egg-based pie fillings to the perfect consistency every time. The best part is there are no water baths to fuss over and no overcooking in the oven. The Instant Pot gives you the hands-free solution that makes the pie incredibly easy.
 
I purchased a bunch of added “things” for the Instant Pot. One accessory was 7-inch springform pan (can be 8-inch depending on your model). Use the Instant Pot rack and fill the bottom of the pot with one cup of water to make the perfect steam chamber. Be sure to wrap the bottom and top of the springform pan with foil before cooking to avoid excess water getting into the pie filling and ruining the final product.
 
Instant Pot pies also work best with a crumb crust, like graham cracker, chocolate wafers or your favorite spiced cookie. I’ve found that two methods work well: You can freeze the crust for 10 minutes before filling and cooking. Or you can bake it in the oven for 14 minutes at 350°F until lightly golden, and then let it cool completely. This allows the crust to set before cooking the pie filling.
 
Once the pie is cooked, remove it from the Instant Pot and allow it to cool to room temperature on a baking rack. Refrigerate the pie for a few hours to make sure the filling is extra set before enjoying it.
 
Prep time: 25 minutes
Cooking time: 40 minutes
Pressure build and release time: 20 minutes
Chill time: 3 hours
Yield:  4 to 6 servings
 
Ingredients
For the crust
6 tablespoons unsalted butter (plus more for pan prep)
1-1/2 cups crushed graham cracker crumbs
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
 
For the filling
1 (15-ounce) can pumpkin purée (not pie filling)
1/2 cup evaporated milk
1/3 cup packed dark brown sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice (allspice, clove, ginger)
1/2 teaspoon kosher salt
Whipped cream, for serving
 
Directions

1. Tightly wrap the outside of a 7-inch springform pan with aluminum foil.
2. Prepare the springform pan by rubbing the interior with butter. Place a piece of cut parchment on the bottom and apply the butter to that as well.
3. Melt 6 tablespoons unsalted butter.
4. Place the butter, graham cracker crumbs, honey, ground cinnamon and kosher salt in a large bowl and stir to combine.
5. Transfer the mixture into the prepared pan and press into an even layer over the bottom (not up the sides) using the bottom of a measuring cup or drinking glass to press it in. Freeze the crust for 10 minutes to set.
6. Wipe out the bowl. Add the pumpkin purée, evaporated milk, dark brown sugar, egg, egg yolk, vanilla extract, pumpkin pie spice and salt. Whisk until smooth.
7. Pour into the pan and smooth out the top. Cover the pan tightly with foil.
8. Place 1 cup of water in a 6-quart Instant Pot and add a heatproof rack. Place the pie on the rack. Lock the lid on and make sure the valve it set to seal.
9. Set cook time to 40 MINUTES at HIGH pressure in the Instant Pot. When the cook time is up, let the pressure NATURALLY RELEASE for 10 MINUTES.  Quick release any remaining pressure and remove the lid.
10. There may be a little condensation from the steam on the top of the pie; mop it up with a paper towel.
11. Remove the pie and place it on a wire rack; uncover and let cool to room temperature.
12.  Refrigerate uncovered until completely chilled, at least 3 hours.
13. Serve with dollop of whipped cream.

ChefSecret:  Instant Pot pies only work with a crumb crust, like graham cracker, chocolate wafers or your favorite spiced cookie. I’ve found that two methods work: You can freeze the crust for 10 minutes before filling and cooking. Or you can blind bake it for 14 minutes at 350⁰F until lightly golden, and then let it cool completely. This allows the crust to set before cooking the pie filling.

Covid-19 Quip of the Day: “Day 145 of home schooling: One of my little monsters called in a bomb threat.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Dessert #PieWeek #Pie #PumpkinPie #InstantPot #InstantPotPumpkinPie #Thanksgiving #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? Boy are you lucky--It’s Pie Week!  While I like to think of pie being the all-American dessert—it really isn’t. Pie has been around since about 2000 B.C. during the time of the ancient Egyptians. Between 1400 B.C. and 600 B.C., it’s believed pie was passed on to the Greeks and then spread to Rome around 100 B.C.
 
The first pie recipe was published by the Romans and was for a rye-crusted goat cheese and honey pie. They must have spread the word about pies around Europe as the Oxford English Dictionary notes that the word pie was a popular word in the 14th century.
 
The early pies were predominately meat pies. Pyes (pies) originally appeared in England as early as the twelfth century. The crust of the pie was referred to as “coffyn.” There was actually more crust than filling. Often these pies were made using fowl and the legs were left to hang over the side of the dish and used as handles. Fruit pies or tarts (pasties) were probably first made in the 1500s. English tradition credits making the first cherry pie to Queen Elizabeth I… she never looked lovelier than when she wore her apron with her crown.
 
Pies traveled to America with the first English settlers. The early colonists cooked their pies in long narrow pans calling them “coffins” like the crust in England. As in the Roman times, the early American pie crusts often were not eaten but simply designed to hold the filling during baking. It was during the American Revolution that the term “crust” was used instead of coffyn.
 
Over the years, pie has evolved to become what it is today “the most traditional American dessert.” Pie has become so much a part of American culture throughout the years, that we now commonly use the term “as American as apple pie.”
 
Making the crust is the hardest part of making a great pie. As an alternative you can use a store-bought frozen or refrigerated crust—I do on occasion, but I am usually disappointed. To that end, I’ve included a recipe for Ed’s Perfect Flaky Pie Crust below. I can judge the worth of a home-baked pie by the quality of the crust.  
 
This recipe for Old Kentucky Home Pecan Pie is worthy of your Thanksgiving table… or any time you feel like you need a southern hug!
 
Prep time:  15 minutes
Bake time:  1 hour
Yield:  5 to 8 servings / 1 (9 inch) pie
 
Ingredients
1 cup white corn syrup (Karo)
1 cup dark brown sugar, firmly packed
1/4 teaspoon salt
1/2 cup butter, melted
3 large eggs, plus 1 egg yolk
1 tablespoon warm water
1-1/2 cup chopped pecans
1 recipe pie shell for two (2) 9-inch crust pies (see below)
 
Directions

1. Preheat your oven to 350⁰F.
2. Combine syrup, sugar, salt and melted butter.
3. Slightly beat the eggs and add to sugar mixture. Beat well.
4. Whisk the egg yolk with 1 tablespoon warm water.
5. Brush the bottom and sides of the crust with the beaten egg yolk.
6. Pour the mixture into an unbaked pie shell.
7. Sprinkle pecans on top.
8. Bake 50 to 60 minutes. Cover the edges of the crust with crust guards or aluminum foil for the first 40 minutes, then remove the guards or foil allowing the edges of the crust to brown.
9. When done, the center will be a bit jiggly but will firm up when cool.

ChefSecrets:  Here are a couple of neat options to dress up your pie.

• To make it a bourbon pecan pie, add 1 ounce of Kentucky bourbon to the pecan mixture.
• To make it a chocolate pecan pie, add 1/3 cup of chocolate chips to the bottom of the crust before adding the pie filling.
• Okay, throw caution to the wind and make it a Chocolate-Bourbon Pecan Pie by adding both!

                                            Ed’s Perfect Flaky Pie Crust
Prep time:  10 minutes
Chill time: 30 minutes minimum
Yield:  2 single or 1 double (9-inch) crust
 
Ingredients
1 cup (2 sticks) cold unsalted butter, chilled
1/4 to 1/2 cup ice water
3 cups all-purpose flour, plus more for rolling
1 teaspoon sea salt
 
You will need the following equipment: A food processor, paring knife, measuring cups and spoons, rolling pin, pastry or bench scraper, 9-inch pie plate, pastry brush.
 
Directions

1. Cut the cold butter into several small cubes.  Refrigerate the cubes while preparing the flour mixture.
2. Place a few ice cubes in a small measuring cup (1 cup) and fill with cold water.  Stir and set aside.
3. Combine the flour and salt in the chilled bowl of a food processor and pulse a few times to combine.
4. Scatter half the cubes of butter over the surface of the flour and pulse 15 to 20 times until the mixture resembles cornmeal with pieces of butter no larger than pea size. 
5. Remove the lid of the food processor and sprinkle about 1/4 cup of ice water over the surface of the butter-flour mixture.  Scatter the remaining butter cubes over the water-flour mixture.  Pulse 4 times to combine.
6. You can check to see if the dough is holding together by squeezing a bit in your hand; if it holds together and feels tacky, it's ready  If it breaks apart easily, add a little more water a tablespoon at a time as needed and pulse.  The final dough should have large clumps of dough, small pebbles of butter and should hold together when pressed.
7. Turn the pie dough out onto a clean work surface.  Divide the dough into two piles (about 13 ounces each). Use the palm of your hand to quickly gather and press each mound into a thick disk.
8. Wrap the disks in food film and refrigerate for at least 30 minutes or up to 4 days.
9. Unwrap 1 of the disks and place on a work surface dusted with flour. Sprinkle a rolling pin with flour.  Working from the middle of the dough outwards, roll the dough into a round 12 to 13-inches in diameter (a few inches larger than your pie pan).  Work the dough as little as possible. If the dough cracks when you first start rolling, let it stand for one minute to warm slightly before rolling again. Use more flour if the dough starts to stick. Use a pastry scraper to lift the pastry from the work surface and make sure it's not sticking.
10. Sprinkle the top of the pie crust and your rolling pin with a little flour.  Lay your rolling pin on one edge of the pie crust and begin gently rolling the pie crust over the rolling pin.  When it's all rolled up, move it to the pie pan and gently unroll.  Ease the pie crust into the corners of the pan.
11. Trim all but an inch or two of the pie dough from around the edge; use the trimmings to patch up any holes or tears.
12. Refrigerate the pie plate lined with dough for 30 minutes.
13. Remove the pie pan with crust from the refrigerator and fill it with the prepared filling. 

ChefSecret: Make it a really flaky crust, substitute lard or shortening for all or some of the butter in this recipe.

Covid-19 Quip of the Day: “Things have gotten so bad; mothers in Beverly Hills have fired their nannies and had to learn their children’s names.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Dessert #PieWeek #Pie #Pecans #PecanPie #Kentucky #Bourbon #ChocolatePecanPie #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                             ©PERSPECTIVES/The Consulting Group, Inc. 2020