For Something Lighter...

This is Georgie, my mom and Paul's adoring pooch. She'll lick your feet with love. She likes pie, too...

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I Love Lists

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I'm Back: Apple Pie With Sharp Cheddar

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A quick little post to get back into the pie world again. Yep, I've submitted my thesis (novel, draft two) and now I'm just waiting for my oral defense and/or fellowship responses, grading, jogging, enjoying friend time, and waiting. Lots of waiting. But that's okay - it's spring and beautiful in Houston, my sister is coming to visit, and life is end-of-my-master's-degree good. In that spirit I'm doing two new posts on variations of the cheeriest pie I've ever met: apple. Apples never go out of season or style, and when you pair them with seasonal fruits you can keep things fresh - no worries about lingering Thanksgiving vibes. First up is apple with a cheddar topping. Emeril gave me this idea, which is as simple as it sounds. Bake standard apple pie in a double crust. Remove halfway through baking, add thick slices of cheddar. Bake some more. I'm not totally sold, I'll admit. The sharp white Tillamook I used tended to overwhelm the apple goodness, s...
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Red, White and Purple: Pure Blueberry

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I've been wanting comfort, and Blueberry strikes me as that plus patriotic, so I'd already decided on it for the Fourth when my friend Glenn requested it, too. It fits him: blueberry is a stand-up citizen, tasty, not pretentious, but juicy under the surface. It's sour enough to be interesting and full of antioxidants you need though you're not sure why. This pie made its debut at a Fourth of July party where we celebrated the USA with beer and exploding watermelons. Despite the fact that Glenn's not quite an American citizen. No big deal. Blueberry pie might be patriotic, but it doesn't have to be all-American. It could be, say, all-Canadian. Blueberry scared me, though. Northwesterners are more into the hardy blackberry, and I'm thrown off by the super juiciness of the unadulterated blueberry (read: soupy when sliced). You can dose it with starch, only to get gelatinous mush. I hate sticky, syrupy deli pie! Hence this blog: never again a bad candied-up pie...
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