Simple Cooking

Everybody loves chocolate chip cookies, so why not pay tribute to them with a pie? Biting into Chocolate Walnut Pie is just like savoring a warm, fresh-out-of-the-oven chocolate chip cookie, only even better, with a flaky crust and walnuts for an added crunch. This pie is delicious served warm with a scoop of vanilla ice cream or a cold glass of milk.

At Michele’s Pies we have pies for peach fans, apple junkies, pineapple aficionados, and lemon lovers. But what about raisins? Just to be sure we had something for everyone, this pie combines raisins, sweet butterscotch, and crunchy oats and pecans to create an almost candylike dessert that will hit your sweet tooth just right. This pie is delicious served warm with a scoop of vanilla ice cream and a drizzle of Caramel Sauce.

Because Michele’s Pies was born in Vermont, I make a concerted effort to use as many Vermont products in our pies as possible—and, really, no one does maple like Vermont. The Grade B maple syrup used throughout this book is a rather dark syrup with a rich, robust caramel flavor that complements baked goods of all varieties. This pie is absolutely amazing when served with ice cream (perhaps maple ice cream) or Maple Whipped Cream (page 194).

This is not only our signature pie but, more than that, I consider it my “lucky” pie. In addition to its being our first National Pie Championships winner, our customers voted it into Good Morning America’s “Best Slice Challenge” contest. The segment aired just a few days before my first Thanksgiving in the shop, making it nearly impossible to keep this pie stocked for the holidays. To really blow your guests away, I recommend serving this pie warm with a drizzle of Bourbon Sauce (page 190) or a scoop of vanilla ice cream on top.

I don’t know about you, but I take caramel very seriously. Over time, I’ve perfected a recipe that results in a thick, sweet caramel sauce, which perfectly offsets the pecans and flaky crust of this pie. The caramel also intermingles delightfully with melted chocolate and buttery pecans, making for a rich, dense, decadent pie. Serve with a dollop of Whipped Cream (page 193) or a scoop of dulce de leche ice cream

Think of this pie as Pumpkin Pie’s cousin. The creamy potato puree (best when made from locally grown sweet potatoes) makes for a dense, sweet pie. Like pumpkin pie, this southern staple has a deep, rich orange color that, topped with a dollop of Whipped Cream (page 193) or cinnamon ice cream, makes for a beautiful centerpiece to your holiday dessert table.

One of the greatest compliments I’ve received in my professional life thus far was being told that I “make pecan pie like a true Southerner.” In this chapter, you’ll find a few variations, but nice as it is to mix things up sometimes, there’s also much to be said for the clean taste and sweet flavor of traditional Pecan Pie. In addition to capping off holiday meals, it is also a great way to end a summer barbecue.

This pie is one of those treats you have to enjoy while the weather is warm because rhubarb is in season only from April to September. When selecting rhubarb, look for firm, glossy stalks. Be sure to cut off all of the leaves of a rhubarb stalk—they are toxic to humans. Wash the rhubarb stalk well and then peel the stringy skin to get to the core of this celerylike vegetable. Try this pie with the Cinnamon Sugar Crumb Topping (page 12) for a nice contrast to rhubarb’s naturally tart taste.

Taste testing is one of the great perks of my job. Every summer when our first batch of Raspberry Crumb Pies comes out of the oven, I take one home with me so that my family and I can perform “quality assurance.” It’s a tough job, but somebody has to do it! Raspberries are at their best in the midsummer months. For best results, seek out raspberries that are slightly soft and plump. Raspberries continue to ripen after they are picked and have a short shelf-life, so try to make this pie within a day or two of bringing home your raspberries. Raspberry pie is equally good made with a traditional pastry piecrust (as photographed here with a lattice topping) or a Cinnamon Sugar Crumb Topping, but, I have to say, I’m partial to the crumb topping—the sweetness is a lovely complement to the raspberries’ tartness. Serve with a scoop of vanilla ice cream or a dollop of Whipped Cream (page 193). This pie can also be made with the Traditional Pastry double crust (page 5).

When Kelly told me he was going to try making a pineapple pie, I thought he was crazy. I’ve heard of pineapple in a lot of things . . . but pie? Wanting no part in this, I told him to go for it, and walked away. A few days later, I found myself biting into Kelly’s first attempt. It wasn’t bad—granted, it wasn’t great either—but I began to think he was on to something. With my curiosity piqued, I decided to take a stab at it myself. Today, Pineapple Crumb Pie is one of the more popular pies we sell. For a more tropical variation of this pie, you can also try it with Macadamia-Coconut Crumb Topping (page 13).

Raspberries are one of those special fruits you can add to just about anything with great results. So, whenever I’m looking to spruce up more subtle tastes (like a pear filling), raspberries are my go-to fruit. Since pear and raspberry season overlap during the early fall months, Pear-Raspberry Pie is a nice alternative to the more traditional and expected harvesttime pies. You can also try this with Cinnamon Sugar Crumb Topping (page 12).

Although it’s not the most traditional holiday dessert, this pie pairs well with a Christmas roast. The cranberries add a festive note, while the walnut crumb adds an extra bit of crunchy texture. This pie looks just as delicious as it tastes.

One of the things Michele’s Pies is best known for is our Pumpkin Pie. The secret to our success is simple: Use fresh pumpkins, never canned. I recommend using the sugar pumpkin variety for this recipe because not only do these pumpkins have the most flavor, but their dark orange flesh will make your pie a beautiful, deep, rich orange color. Processing pumpkins does take some extra effort, but it’s worth it when you see everyone’s faces light up as they taste their first bites of this special pie after Thanksgiving dinner. To be honest, when I first opened up the shop, I had to convince my own staff to take the additional step of pumpkin processing in the midst of the Thanksgiving rush. After hearing a few of them make the argument for using a premade canned pumpkin filling, I decided to prove my point. I sat the entire staff down for a blind taste test, during which I served them pumpkin pies made from a variety of canned pumpkin fillings and a pie made from my own freshly processed pumpkins. Unanimously, they chose the freshly processed pumpkin pie as the best of the bunch. Since then, I’ve never heard a single complaint about the extra effort. (For processing instructions, see page 65).

Talk about zing! This pie will turn even the most bland and basic of winter dinners into a completely memorable meal. The red color of fresh cranberries mixed in with the pale hues of apples and pears makes for a gorgeous presentation. But that’s just the beginning. This pie also beautifully combines the tartness of cranberries with the sweetness of apples and pears. To really highlight the spectacular color of this pie, use either the Cinnamon Sugar Crumb Topping or the Walnut Crumb Topping (page 14). Or if you want to highlight the tartness of the cranberries, I recommend using the double-crust Traditional Pastry Piecrust (page 5).

When I first entered this pie in the 2010 National Pie Championships, I called it Tropical Explosion, and that pretty much tells you everything you need to know about the taste. Pineapples don’t ripen after they’re picked, so be sure to look for pineapples that are green only at the crown with a golden yellow body (green bodies indicate they aren’t ripe). Smell a pineapple at its stem to make sure it has a sweet odor. Even in the dark, cold days of winter, the fresh, tangy flavors of pineapple and mango floating under a coconut-infused topping will conjure up images of a hot Caribbean beach.

Apple pie fans are drawn to this less tart, juicy alternative. You can also adjust the taste of the pie by choosing your favorite pear type. Yellow Bartlett pears are a great option because of their juicy sweetness. Red Bartlett or the more crisp and woodsy Bosc pear varieties also work well—or you can mix and match various pear types in a single pie to create your own blend of sweet, tangy, and aromatic flavors. You can also try this pie with Cinnamon Sugar Crumb Topping (page 12).

I look forward to peach season like some people look forward to Christmas. Just thinking about fresh, sliced peaches, seasoned perfectly and accompanied by a perfect crust, is enough to make my mouth water. The options for peach pie are virtually never ending. Not only is it equally tasty with a flaky traditional or sweet crumbly topping, but peaches also blend beautifully with other fruits, including blueberries, raspberries, dried cranberries, and strawberries. While we use blueberries here, try substituting a cup of your own favorite fruit (the fresher, the better). Be sure to also try this with Cinnamon Sugar Crumb Topping (page 12).

Peaches are at their best mid-July through September. When selecting peaches, look for those that do not have a green undertone—the sweetest peaches will come in warmer color shades and will omit a sweet odor. The most daunting part of this recipe is—surprise—actually peeling the peaches, but I have a great, simplified method for this process (see page 44). You can also make this pie with a Traditional Pastry double crust (page 5).

Since the majority of sour cherry patches are in Michigan, Utah, and Washington State, depending on where you live, you may be unaware of these ruby-red delicacies. It’s worth hunting them down—just be aware that they are very perishable and should be frozen immediately or put straight to use in this scrumptious pie. For a little bit of added texture, I like to use this walnut crunch topping, infused with a bit of orange zest for that extra zing.

Our customers look forward to this pie just as much as they look forward to fireworks on the Fourth of July—the perfect holiday for indulging in this pie because late June to early August is when cherries tend to be at their most flavorful. Although this recipe calls for Bing cherries, which are easiest to find, you can substitute whatever is available in your area. A little more prep time is required here than for other fruit pies because of the pitting process, but it’s well worth the effort. This recipe uses a lattice-style top crust, but you can also use a traditionally placed top crust if you prefer. You can also try this pie with Cinnamon Sugar Crumb Topping (page 12).