People have been sending me stuff, and I’m behind in answering/exhibiting their letters.
Michael – Love your blog! I’m a pie baker myself in addition to moonlighting as a director and choreographer. Would love to bake sometime together. Here are some of my pies…
I also have a musical that I directed starting performances May 15th. Its hilarious and I’d love for you to come.
First of all – those are some awesome looking pies. It looks like you’ve achieved a high flake crust. You used vegetable shortening – am I right? I put half a cup into a double crust recipe. Plus a stick and a half of butter. I guess that’s pretty standard.
Second of all. What musical? Lemme look at my calendar and see. Sounds fun. Is it in the New York area?
Thanks for writing in!
-PAULPaul’s NaNa’s Ham Pie * 1/2 lb. sweet sausage ( cooked and broken up) * 1/2 lb. hot sausage (cooked and broken up) * 1 lb “Good” baked ham (cut into small cubes) *1/2 lb salami (cut into small cubes) *1/2 lb pepperoni (cut into small cubes) *
2 lbs. ricotta *
2 cups Mozzarella * 1/4 c. grated cheese *
1/4 c. chopped parsley *
5 raw eggs *
1/4 tsp. black pepper * mix all ingredients and pour into pie shell ( recipe to follow) add 5 hard cooked eggs before you put the top shell on. Brush shell with raw egg an bake for 1 – 1/12 hour at 375 until golden,
Aunt Jenny’s Perfect Every Time Pie Crust 2 Cups of flour * 2/3 cups of Crisco * 1/4 cold water * Cut ( with a knife) 1 3/4 cups of flour and 2/3 cup of Crisco until it is mixed well (crummy) * mix 1/4 cold water and 1/4 flour to a paste * ad to Crisco and flour and Kneed with hands to a dough * should make enough for a top and bottom of pie