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Archive for the ‘pies’ Category

Camera files evidence intent to blog

Posted by Hilary on February 25, 2010

I am a delinquent blogger! However, a cursory look through by camera files shows that I must have at least intended to blog on occasion.

Early November, 2009: Homemade applesauce with honeycrisps. I remember this taking longer than expected, but being awesome.

I must love apples, cause for the dessert party/ my birthday party on 11/7 I made apple oven pancake. This was a new recipe for me. Link to the recipe here.

Flash forward to Thanksgiving. We actually had guests! Kelly’s friend Mike, who moved here from Michigan over the summer, and Nicole, my cat’s friend. The cats had a lovely turkey dinner:

Nicole, Mike, and Kelly had a lovely turkey diner as well, whereas I had a lovely tofurkey dinner. We had a ridiculous amount of food, including a new roasted cauliflower recipe. No pictures of the cauliflower, and to be honest, no real recipe, but it involved olive oil and a lot of garlic. I made my traditional apple pie as usual, but tried a new pumpkin pie recipe, “sugar and spice pumpkin pie with brandied ginger cream”. This pie was more delicious than your every day pumpkin pie. I followed the recipe (linked above) pretty much to the letter. I even stole some brandy from Mango and Nicole! The only thing that I changed was leaving the brandy out of the actual whipping cream.

I got nothing to offer for Christmas. I made my apple pie, but otherwise I can’t remember cooking anything, which is strange for me.

And continuing on the path of the lazy graduate student, my attempt to make something semi-special on Valentine’s Day was chocolate-covered strawberries. On a side-note, these things are admittedly delicious, but why do people pay so much money for them (they sell one strawberry for $2-3 at a local store’s deli)? They’re possibly the easiest dessert to make.

Kelly had to work all of Valentine’s weekend, but luckily I had my sweet feline fellows to keep me company.

I can’t promise that I’ll be a better blogger anytime before the end of this semester, but I’ll try!



Posted in Cute!, Desserts, HilHil, Parties, pies, Uncategorized | Leave a Comment »

Unemployed Cooking Week 4: Birthday Week!

Posted by kathleenerindavis on September 9, 2009

Last week was Mark’s birthday week, there were events and excitement everyday including a trip to Six Flags and a BBQ in my backyard. The food highlight however was my cooking a key lime pie. I got the recipe from a mutual friend, and made a few mistakes along the way. The first of which being there is a difference between limes and KEY limes, and it turns out not a lot of stores carry key limes. After buying 10 regular limes and learning my mistake I ended up traveling to the Whole Foods in Manhattan at 10pm on a Sunday night to get key limes and a juicer.

key limes

But it was worth it. The pie turned out perfectly. And according to Mark it was “the best food I’ve ever tasted”

Best Key Lime Pie Ever


  • 1 1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • Pinch of salt
  • 6 tablespoons (3/4 stick) unsalted butter, melted


  • 1 14-ounce can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup fresh Key lime juice (squeezed from the limes, no cheating with the bottled stuff)
  • Whipped cream
    • For crust:
      Preheat oven to 350°F. Combine cracker crumbs, sugar, and salt in medium bowl. Add butter and stir until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until set and lightly browned, about 10 minutes. Cool crust completely. Maintain oven temperature.
    • For filling:
      Whisk sweetened condensed milk and egg yolks in medium bowl to blend. Squeeze the limes, then add lime juice and whisk until blended. Pour filling into cooled crust. Bake pie until filling is set, about 18 minutes. Transfer to rack and cool to room temperature. Cover and refrigerate pie overnight.

Posted in KK, Parties, pies, unemployed cooking | 2 Comments »

Apple Pie, HilHil Style

Posted by Hilary on November 15, 2008

I adore apple pie, but only if it’s made properly. The last time Kelly and I tried to eat store-bought apple pie it was…. well, let’s just say we agreed never to buy it again. What can I say, I’m a pie snob. There are worse things that I could be. Here’s my technique:

1. Get yourself some damn good apples. Tradition calls for straight Granny Smith & I reject tradition. I like a mix of sweet and tart apples. Do not buy anything less than firm apples (nothing mealy or soft… no McIntosh, no Cortland, you get the idea). My favorite sweet apples are Honeycrisp and Pink Lady. Granny Smith are good for tart apples, as well as Idared, Northern Spy, etc. Get yourself about 7 apples, half sweet and half tart, for a great pie.

2. Once you’ve got your apples, peel them, core them, and slice them. Put them in a bowl of water (add lemon juice to stop them from browning too much).

3. In a small bowl mix together 3/4 cup sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, whatever other spice you like (such as cloves, allspice, powdered ginger, etc.), 2 to 3 tablespoons of cornstarch, and 1/4 teaspoon of salt.

4. Grab your pie pan, complete with bottom crust (as described in the previous post). From this point on I take a layering approach. I start with a layer of apples, then use a large spoon to put a layer of the sugar mixture, then apples, then sugar mixture, and so on until I simply can’t fit any more apples on top. Make sure you use all of the sugar mixture. Really heap the apples on, because although the pie will look monstrous now, the apples will cook down quite a bit in the oven.

5. Take about 2 tablespoons of unsalted butter (earth balance for vegans), cut into small pieces, and place them on top of the apples. Put on the top crust and pinch it together with the edge of the bottom crust. Remove any excess crust.

6. Brush a tiny bit of water on top of the crust and then sprinkle sugar on top (not a ton). Cut vents into the top of the crust.

7. Bake for 15 minutes at 450 degrees on a low oven rack.

8. Reduce oven temperature to 350 degrees and move pie to center oven rack. Bake for an hour. It’s best to keep the pie on a baking sheet so that when juices overflow they don’t make a mess in your oven. You’re supposed to let the pie cool for several hours (6, if you can believe it)  before you eat it, but more often than not I just can’t wait.

Happy Thanksgiving!


Here’s our Thanksgiving 2007 pie:img_1124

Posted in Desserts, HilHil, Parties, pies, Vegan-friendly | Leave a Comment »

Pie Crust (for fruit pies)

Posted by Hilary on November 15, 2008

I promised a pie crust recipe over the summer and here it is. I don’t claim to have created this recipe, but it is the best one I have found so I’m going to pass along my version of it. Shari, this one’s for you!


2-1/4 cups unbleached all-purpose flour
3/4 teaspoon salt
10 tablespoons unsalted butter (earth balance if you’re going vegan on this one)
1/2 cup vegetable shortening
2 teaspoons cider vinegar


1. First things first, put the shortening and the butter in fridge or freezer. They definitely need to be chilled in order for the crust to end up properly flakey. Cut the chilled butter into smaller pieces (about a tablespoon each).

2. Mix the flour and salt together. Then use a pastry blender to cut the butter and shortening into the flour mixture. This can be done with a fork if you don’t have a pastry blender, but it takes much longer. This can also be done by pulsing the mixture in a food processor, but I’ve never tried that so I won’t attempt to give advice on it. Stop once the pieces of shortening and butter are coarsely integrated.

3. Take out a small cup. In it mix two teaspoons of apple cider vinegar with six tablespoons of ice cold water. Incorporate this into the flour mixture all the while stirring and tossing. The dough should gather into a ball, or several ball-like pieces:) Remove it from your bowl and press it into one ball.

4. Separate your dough into two balls and flatten each one into a six-inch disk. Dust with flour, wrap in plastic wrap and refrigerate for at least an hour.

5. Once you’re ready to assemble your pie roll each disk out on a lightly-floured surface. One disk is the top crust and the other, of course, is the top crust.

This recipe goes hand-in-hand with apple pie, so that will be posted momentarily.


Posted in Desserts, HilHil, Parties, pies, Vegan-friendly | 1 Comment »