welcome
I’m Jacqueline.
This book
WILL
teach you how to use it.
This is a kitchen.
SPECIAL THANKS
AnRong Xu (best photographer, ever) Without you, this wouldn’t exist.
Mom and Dad (for being great) Funding my imagination since 89’. Lauren Georgia Berry; YOU made the Nudie Pie possible. Braden P. Hasnay Sweetest taste tester I could ask for. Gen For all the motivation I needed to do my best.
PIE
INDEX
the pie guide (an index)
B
E
strawberry pie
M
more note pages
M
mini cherry pie
E
bacon quiche
delicious tips
B
note page
key B = begining, M = middle, E = end.
A Y US R O I E V LIC E D brief &
baked history
“They’re simple, they’re American and come Thanksgiving, everybody saves room for them. But the pies we know today are a fairly recent addition to a history that goes back as long as mankind has had dough to bake into a crust and stuff to put inside it. In medieval England, they were called pyes, and instead of being predominantly sweet, they were most often filled with meat beef, lamb, wild duck, magpie pigeon spiced with pepper, currants or dates. Historians trace pie’s initial true origins to the Greeks, hell, which they made by combining water and flour. Contrary to many grade school theater productions across the United States, there was no modern-day pie — pumpkin, pecan or otherwise — at the first Thanksgiving Day celebration in 1621.
S
Pilgrims brought English-style, meat based recipes with them to the colonies. While pumpkin pie, which is first actually recorded in a cookbook in 1675, originated from British spiced and boiled squash, it was not popularized in America until the early 1800s. The colonists cooked many a pie: because of their crusty tops, pies acted as a means to preserve food, and were often used to keep the filling fresh during the long cold winter months. And they didn’t make bland pies, either: documents show that the Pilgrims used dried fruit, cinnamon, pepper and nutmeg to season their meats. Further, as the colonies spread out, the pie’s role as a means to showcase local ingredients took hold and with it came a proliferation of new, sweet pies. A cookbook from 1796 listed only three types of sweet pies; a cookbook written in the late 1800s featured 8 sweet pie varieties; and by the 1947 the Modern Encyclopedia of Cooking listed 65 vast varieties of sweet pies. Pies today are world-spanning treats, made with everything from apples to avocados.”
the pie: a brief (and delishious) history.
A wonderful article by Laura Mayer, who tastfully describes the vast variety and travels of the pie.
Why does this look so yummy?
We only use the best, most delicious and sustainable products available.
You will be thanking me later.
Just trust me. Your boyfriend will love it.
Your girlfriend will love it. Your ex will be jealous. Your boss will love it. You’ll get a promotion. You’ll have a hobby. Your home will smell great. You can share with friends. You’ll make new friends.
You’ll be happy.
EYES FOR You’ll fall for it, too.
MINI
CHER RRRR RRRR RRRY
Thinking of you always.
THIS IS NOT FOOD
We do not use ANY frozen items here. Not one. SO DON’T EVEN TRY IT.
THIS BOOK WILL SHOW YOU HOW TO MAKE REAL QUALITY MEALS & TREATS
strawberry cream cheese
PIE
strawberry cream cheese pie
MUST HAVE STRAWBERRY FILLING... - two pints of strawberries - juice of half of a lemon - 1/3 cup white sugar - 1/3 cup water - 2 TBSP corn starch - 2 tsp vanilla extract CREAM CHEESE BOTTOM... - 8oz cream cheese - juice of a lemon - 1/2 cup confectioners sugar HOT WATER PIE CRUST... - 3/4 cup shortening - 1/2 teaspoon salt - 1 teaspoon milk - 1/4 cup boiling water - 2 cups all-purpose flour
HOW TO MAKE YOUR DOUGH! - combine shortening, salt, milk and boiling water. - whip with fork until smooth and creamy. - Add 2 cups flour and stir with round the-bowl strokes until all flour is incorporated. Makes crust for one double crust pie. Flour your counter, roll out (until 1/4 inch thick) and place in pie pan. Flute edges, polk bottom well with fork. THEN... Bake your crust at 375 degrees for 25-35 minutes or until golden brown. CREAM CHEESE BOTTOM... Hand whip together cream cheese, lemon juice and confections sugar. Set aside. WHEN PIE CRUST IS COOLED... Spread your cream cheese mixture along the bottom. Use entire mixture. Spread evenly.
strawberry cream cheese pie
Cut the tops of your berries. Wash them. Place them upside down so the cut part is on the cream cheese. Cover the surface of the pie. STRAWBERRY FILLING... Puree remaining berries. Place in sauce pan with sugar, lemon juice, water, corn starch and vanilla. Under medium heat, stir constantly until mixture thickens, about five minutes. Pour this mixture on top of the pie evenly, almost covering the berries standing up. Refridgerate until solidified. Granish with blackberries if desired.
COMPLETE!
TAKE NOTES REMEMBER YOUR METHOD
IE
HHEE RRRR YY
IN I CC
Left over dough? Cherries too expensive? Cooking for one? No worries! Downsize!
NEEDS CHERRY FILLING... - 15 oz pitted sour cherries - juice of half of a lemon - 3/4 cup white sugar - 3 TBSP all purpose flour - pinch of salt - 1 tsp butter HOT WATER PIE CRUST... Follow the pie crust recipe from the previous section. Remember, the above recipe made a double pie crust. You can use the left over dough for this pie!
T I E K A M
preheat oven to 400
PREHEAT OVEN TO 400 AND THEN... - Roll out your dough 1/4 inch thick. - ROOM TEMP, PLEASE! - Line your pie pan. - Polk dough with fork several times. THEN... - Mix sugar, flour, and salt. - Toss in cherries. Mix well. - Pour cherry filling into pie shell. - Dot with butter on top. MAKING A LATTICE TOP CRUST Roll dough in a circle, as though preparing a pie. Transfer the dough to a small cutting board, baking sheet, or other rimless pan that will fit in your refrigerator. STEPS...
Cut the dough into 1/4 inch strips.
When you’re ready to weave, moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first two in an X in the center of the pie. You can arrange them at 90 degree angles or at a sharper 45-degree angle. Alternate horizontal and vertical strips, weaving them in an over-andunder pattern. Use the shortest strips for the edges of the lattice. BAKING... Bake for 40 minutes at 400 degrees. TIP... If your edges start to brown before the pie is done, cover them with tin foil and keep that baby golden brown!
...time to eat! Try a scoop of vanilla ice cream on top. Isn’t it good? Your welcome.
PIE IS BETTER
BACON & SPINACH QUICHE
NEEDS... FILLING... - 6 large eggs - 1 package of bacon ( cooked and crumbled ) - 2 cups raw spinach - 1/2 lb. gruyere cheese - 1/2 lb. sharp white chedder ( both cheeses grated ) - dash of heavy cream - 1/3 cup chopped scallions - dashes of salt and pepper HOT WATER PIE CRUST... (PREVIOUS RECIPE) 1. ROLLED OUT 2. PLACED IN PIE PAN 3. FLUTE YOUR EDGES 4. POLK WITH FORK
preheat oven to 375
MAKE IT QUICHE FILLING... - Get large bowl - Beat eggs by hand - Beat in heavy cream. - Add pinch of salt. - Pepper to taste. - Add scallions. - Mix well.
ASSEMBLEY... You are going to want to layer the spinach, cheese and bacon in the pie crust. Make sure to distribute evenly. I like to add a layer of spinach, followed by a layer of cheese and then bacon. Pour egg mixture on top. BAKING... Bake at 375 degrees for 35 min. Let cool and serve.
THE NUDIE PIE
a step by step guide to the Nudie Pie
ONE Get pan.
TWO Place photo.
THREE Get cream.
FOUR Place cream.
YOU WILL BE POPULAR I bet you can’t wait to dig right in!
Thoughts? Special tricks you’ve picked up? Temperamental oven maneuvers? Write it all down here!
Thanks for looking. It was fun. Enjoy. xx
cargocollective.com/jacquelinetomlinson