Classic Blueberry Pie

I used Rick Johnson's recipe from the American Pie Council's America's Best Pies.  However, instead of 8 cups of frozen blueberries, I used 6 half pints of fresh blueberries.  I also did a plaid lattice instead of a vented top crust.  I also did a milk wash and sprinkled it with sugar before baking.

This pie must have been good.  I brought it to a potluck and I didn't even have time to take a picture of a slice before it was gone.  I did notice, however, that the filling was very firm and did not slump at all.

Piece out!
Justin

Illinois State Fair

I entered the Blackberry Mint Julep Pie in the Berry Pie Category at the Illinois State Fair.  It did not place in the top three.  I had some hesitation about the blackberry filling as I made it.  It seemed to overthicken, which would have made it chewy.  I think I added an extra tablespoon of Instant ClearJel.  But I am now thinking that it doesn't matter if you are using 18 ounces or 24 ounces of blackberries, you should still only use three tablespoons of Instant ClearJel and it should all be added at the beginning of the cooking process with the sugar (instead of adding it toward the end after the berries have released the majority of their juice).

On Friday, August 21st, I made the trip back down the Springfield with my Pumpkin S'mores Pie.  When I dropped the pie off for judging at 2pm, I also had the pleasure of meeting Linda Hoskins, the Executive Director of the American Pie Council.

Three hours and fifteen minutes later.  I was awarded Second Place in the Pumpkin Pie Contest by Miss Illinois County Fair, Sadie Gassmann.

I actually tied with the woman who won third place, but then after a tie-breaker judging I was awarded second place.

I am super proud of this accomplishment and could not be happier.

The recipe for the marshmallow meringue was slightly altered from previous versions of this pie.  I eliminated the sugar and whipped the marshmallow creme into the egg whites instead of folding it in later.

Here is the new recipe:

3 eggs whites

1/4 teaspoon of salt

7 oz of marshmallow creme.

Whip the egg whites and salt into soft peaks, then spoon in the marshmallow creme a spoonful at a time and continue to whip into stiff peaks.  Then spoon onto the pumpkin filling and toast with a kitchen torch.

Piece out!

Justin

Peach Pie at Bonzfire Grill

I do not make peach pies.  I like to plan when I am going to make my pies.  You cannot plan to make a peach pie, you have to wait until the peaches are ready for you.  So, usually if I want to eat peach pie, I will go to Bakers Square and buy a peach pie.

This past weekend, I was in Southern Illinois visiting my mother-in-law.  We took her out to dinner at a new restaurant in Benton called Bonzfire Grill.  The food was awesome.  I probably had the best steak I have ever eaten at a restaurant.  But, of course, I saved room for pie.  Though they had several pies in the case, I went with the peach pie.

The peach pieces were nestled in a custard that gave the pie a "peaches and cream" feel. It was light and balanced.  It wasn't overly sweet, but it was fresh and clean. The crust was flaky, yet crunchy.  All in all, it was an amazing slice of pie.  It was definitely the highlight of my weekend.

Dare I say what I am about the say?  

It was better than the peach pie at Bakers Square.  Keep in mind that the peach pie at Bakers Square won Best Peach Pie in the Premium Commercial Category at the 2015 American Pie Council National Pie Championship.  So that says something about this pie.  

I cannot wait to go to Bonzfire Grill the next time I am in Southern Illinois, but I can definitely wait until I go to Southern Illinois again.  So until I find myself south of the giant cross in Effingham, I'll be going to Bakers Square.  But if you go to SIU or find yourself visiting the AATF National Office, make the drive to Benton for this pie.

Piece out!
Justin

Pumpkin S'mores Pie

Tonight I made a Pumpkin S'mores Pie.  It was amazing.  All of the flavors really came together.  It was both pumpkiny and s'moresy, but not overwhelmingly one or the other.  Having come up with the recipe on my own, I am very proud of this pie as it is quite possibly the best pie I have ever made.  If the American Pie Council has a Pumpkin Pie Contest at the Illinois State Fair again this year, I may enter it.

Crust:
1 package cinnamon graham crackers (9 crackers)
2 tablespoons brown sugar
7 tablespoons melted butter
Pulse together in a food processor, press firmly into pie plate, bake at 350 degrees for 5 minutes.

Chocolate:
5 ounces dark chocolate
2 tablespoons of heavy cream
2 tablespoons of light corn syrup
Melt chocolate and cream together, stir in corn syrup, and pour into slightly cooled crust.

Pumpkin:
1 1/2 cups of canned ILLINOIS pumpkin
3/4 cup heavy cream
3 egg yolks
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Mix together, pour over chocolate into crust, bake at 425 degrees for 15 minutes, then at 350 degrees for another 40 minutes.  Let cool, then refrigerate for 2 hours.

Meringue:
3 eggs whites
1/3 cup of sugar
pinch of salt
7 ounces of marshmallow creme
Beat egg whites, sugar and salt to stiff peaks.  Stir 1/3 into marshmallow creme, then fold in the other 2/3.  Spoon onto pie and use a kitchen torch to "toast" the meringue.

If you enjoy this pie as much as I do, and you live in Illinois, go here to sign a petition to make Pumpkin Pie the Illinois State Pie.

Piece out!

Justin

To Residents of Illinois from the APC

Hi, 

We are the American Pie Council, a nationwide, non profit organization, located in Illinois, dedicated to the celebration, promotion and preservation of America's Pie Heritage and we would like to see pumpkin pie adopted as the official state pie of Illinois.
Illinois produces 3 times as many pumpkins as any other state in the union, process 90-95% of the country's pumpkin and produces 85% of the world's canned pumpkin. 

That's why I signed a petition to The Illinois State House and The Illinois State Senate, which says:

"A CONCURRENT RESOLUTION urging the adoption of the pumpkin pie as Illinois's official state pie.
Whereas, the American Pie Council, a nationwide nonprofit organization dedicated to the celebration, promotion, and preservation of America’s pie heritage, would like to see the pumpkin pie adopted as the official state pie of Illinois; 
Whereas, pumpkins, native to North America, and pastries, a European culinary tradition, created a union perfectly befitting the melting pot of American diversity – from the early Pilgrims’ days to today; 
Whereas, in 1978, Illinois Governor James Thompson named Morton, Illinois “The Pumpkin Capital of the World” for its processing of 85% of the world’s canned pumpkins; 
Whereas, the state of Illinois grows more than twice as many pumpkins as the next biggest pumpkin-growing state; 
Whereas, Illinois produces around 90 to 95% of the processed pumpkins in the United States; 
Whereas, food and culinary practices helped immigrants feel at home in their strange, new surroundings, it is important that we remember these practices and the foods that remain a part of our daily lives still today. " 

Will you sign the petition too? Click here to add your name: 

http://petitions.moveon.org/sign/adopt-pumpkin-pie-to?source=s.fwd&r_by=192277 

Thanks! 

My Thanksgiving 2014 mini pumpkin chiffon pies

Piece out!

Justin

Happy Pi Day

I baked my first pie on December 29th, 2010, in the middle of binge-watching Pushing Daisies.  I used no recipe, an 8-inch cake pan, and the Anjou pears that had come in a fruit basket for Christmas and were about to go bad.

A lot has changed since then.

In 2011, I started a blog that can be found at http://justinpieman.blogspot.com .  It is a collection of recipes that I used that spring and summer.  (I have no idea which e-mail address I used or what the password was for this account, so here I am starting over.)  I started in a kitchen that had two 18” sections of countertop.  I now have about 10’ of counter top and a 3’x5’ table; so, not only do I have enough room to make a pie without putting a cutting board over the sink, but I also have a place to put the pie after I make it.

Since the first pie, I have bought or acquired actual pie dishes, tart pans, a rolling pin, pie weights, a lattice cutter, and pie cutters.   I now own more than 10 pie cookbooks and have over 200 more recipes pinned on Pinterest.

I have now made over 75 pies:  from American staples, like apple or strawberry-rhubarb, to the unique, like avocado, and from family recipes, like pumpkin chiffon, to ethnic fares, like tarte au riz or today’s μελόπιτα.  And, as of today, I am an Amateur Lifetime Member of the American Pie Council.

To celebrate Pi Day, I give you two different pies:

Pecan π

Lemon Meringue πr2

And later today, I will serve you up a π-sized piece of μελόπιτα, which is a Greek honey pie.  The choice of μελόπιτα is to honor Archimedes, the Ancient Greek mathematician, physicist, engineer, inventor, and astronomer from Syracuse, Sicily, with a traditional cheese-based pie from that part of the world.

Piece out!
Justin