Tag: pie

White Magic

March 14th is a day of many celebrations. Most often, I’ve taken the opportunity to revel in Pi Day, a time to break out the rolling pin and start throwing down dough. At the same time, it’s also White Day, the affectionate counterpoint to Valentine’s Day, where gifts of love are reciprocated. This year, I’m paying homage to both, all in one pie pan.

Pi Day, Meet White Day

What happens when you combine a nerdy fixation for irrational numbers with the romance of of a holiday all about returning affection? You get a creamy, sophisticated, melt-in-your-mouth dessert that I like to call White Velvet Pie. Blending together silky white chocolate, crisp white wine, and the satisfying cookie crunch of a graham cracker crust, it’s light yet luxurious, indulgent but never unctuous, and as smooth as the most poetic love note.

Originally inspired by the Bottle of Wine Chocolate Pie, I wondered what might happen if we shifted the color spectrum to lighter hues. I’d pick white wine over red everyday when it comes to drinking, and wouldn’t white chocolate better let those delicate nuances shine? Since those creamy cocoa butter chips are already so sweet, I was able to dial the added sugar way back. A touch of vanilla, almond, and lemon seals the deal, and yes, you can really taste the wine, so don’t cheap out on a bad bottle!

Why White Velvet Pie?

White Velvet may not be a “thing” like Red Velvet, but if it ends up going viral one day, you heard it here first. White Velvet Pie is made for the dreamers. It’s made for the moments when you want something a little bit refined without spending hours in the kitchen. It’s a celebration of all the things that make White Day so lovely: the art of giving back, the sweetness of love, and the subtle joy of sharing a simple pleasure. Vegan, of course, gluten-free with the right graham crackers, and no-bake, it’s a dessert for everyone—of drinking age.

For Pi Day enthusiasts, it’s a way to elevate the humble pie, creating a dessert that’s as elegant as it is delicious. If you’re going to bring something to the table, it might as well be something that plays on both the geometric and the romantic, doesn’t it? The ratio of white chocolate to wine is almost as perfect as Pi itself.

Slice or Spoon?

More than just a pretty face, White Velvet is smart and versatile. You may have some extra filling, or you my choose to forgo a crust entirely to create a soft custard or parfait. Served chilled, it’s a more decadent texture than the semi-frozen pie, which eats more like freshly scooped ice cream.

Garnish with a dollop of whipped coconut cream, fresh berries, and sprinkles for that extra sparkle, or nothing at all. Even naked, this simple dessert shines.

The Final Slice

White Velvet Pie is where elegance meets ease, a dessert that dances between the worlds of Pi Day and White Day with grace. It’s the kind of pie that feels special without requiring an entire afternoon in the kitchen. Whether you’re indulging solo, impressing friends, or wooing that special someone, this creamy, crisp creation is your ticket to a memorable March 14th.

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Hannah (BitterSweet)12 Comments

An Irrational Love Of Pie: Top 10 Recipes For Pi Day

Pi Day, a day when math meets mirth, looms on the horizon to add a dash of irrationality to our lives once again. March 14th, otherwise known as 3.14, allows the humble π and pie alike to take center stage. Having written a whole book about pies of the edible variety, naturally, I have a few suggestions on how best to celebrate.

Sweet and Savory Pi Creations

Most pastry, such as pie dough, is best made in advance and thoroughly chilled, so now is the time to plan for the big event. With a strong foundation in place, the kitchen is open to all mathematical possibilities. There’s nothing wrong with a classic apple or cherry filling, but wouldn’t it be more fun to try something new? Calculate ratios of more innovative ingredients to pay proper homage to our favorite never-ending decimal form.

Unleash Your Inner Baking Geek

Pies are an integral part of American culinary culture every day of the year. The phrase “as American as apple pie” didn’t come from nowhere, you know. Though we can’t lay claim to creating the edible art form, an honor that goes to the Ancient Egyptians, I’m ready to carry the torch in making some of the most continuously unconventional slices around. Never repetitive, always well-rounded, here are my top ten pie recipes to solve the perpetual question of how best to enjoy Pi Day.

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Hannah (BitterSweet)10 Comments

Galette It Be

Halloween decorations may still be gently swaying in the breeze, playfully teasing the onset of fall, but every serious cook and baker knows the truth: It’s game time.

Thanksgiving Menu Planning Starts Now

November marks the official start of The Holiday Season, replete with Thanksgiving feasts, Christmas cookies, and all the festive snacks in between. Now is your chance to map out a plan to maximize your meals with minimal effort. As such, the grand meatless entree is always a key consideration, prone to sending experienced hosts into fits of anxiety. There’s nothing wrong with grabbing a frozen roast at the grocery store, but given the opportunity to prep this far in advance, I’d implore you to consider a more thoughtful, homemade main dish.

Meet Your New Holiday Centerpiece

Rich with the heady umami flavor of Sugimoto shiitake mushrooms, this free-form pie folds silky caramelized onions into roasted garlic and sliced mushroom caps, celebrating the interplay between sweet and savory. Time, not skill, is the most essential ingredient in making this Caramelized Onion & Shiitake Galette, which is why I wanted to put it on your radar, post-haste. As an edible ode to the season, each slice embodies an ideal tapestry of autumn’s earthy, naturally comforting tastes and textures.

Why Pie?

Close your eyes and imagine the sound of flaxen leaves crunching beneath your feet. That’s the essence of this pastry foundation; crispy, golden, and somehow instantly nostalgic. As your fork glides through its layers, there’s a satisfying resistance, followed by a buttery surrender that melts into a crescendo of intense flavor from the filling.

Enhancing Inherent Sweetness

Garlic and onions are both remarkably sweet ingredients when treated with care. Cooked low and slow, the natural sugars come to the fore, caramelizing and intensifying like straight-up vegetable candy. What really sets this filling apart are the shiitake mushrooms, already known flavor enhancers, that are soaked in woodsy apple cider rather than plain water. Sugimoto koshin shiitake have broad, flat caps, perfect for slicing into meaty ribbons that mimic the shape of the onion strings. Their edges crisp gently in the oven, amplifying the whole experience. Subtly tart, with a splash of balsamic vinegar thrown in for good measure, crafting the perfect bite is all about balance.

But What About The Protein?

If you’re worried about fending off pointed questions from “concerned” family members about your protein intake, fear not. You can easily pack in the plant-based protein in a number of ways:

Make-Ahead and Storage Tips

No one wants to spend the holiday in the kitchen while the rest of the family gets to relax around a crackling fire. Lay out your agenda days or weeks ahead of time to simplify the whole process, and make sure you get to enjoy the occasion too.

  1. Make the pie crust first since it needs to chill. You can prep it up to 6 months in advance and store it in the freezer. Simply thaw at room temperature before rolling.
  2. Prep the filling up to 5 days in advance. Simply transfer to an airtight container and store in the fridge.
  3. Once assembled, the unbaked galette can be loosely covered with plastic wrap and frozen on the sheet pan for up to 1 month. You can bake it directly from frozen; just increase the bake time by about 10 minutes.
  4. Leftovers, if you have any, can be stored in a covered container for up to 3 days. To reheat, pop individual slices into the toaster oven at 350 degrees for 8 – 12 minutes, until hot and crispy.

Fall For This Autumnal Comfort Food

As you stand on the threshold of the holiday season, looking ahead at all the festive meals to make and share, remember that the best meals unfold slowly, with care and creativity. As such, a holiday entree like this caramelized onion and shiitake galette isn’t just sustenance; it’s a celebration of textures and flavors that captures the essence of autumn. May its rustic beauty, with a golden, flaky crust and rich, earthy filling, be the beginning of a joyous Thanksgiving, Christmas, Hannukah, or any festive occasion.

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Hannah (BitterSweet)3 Comments

Unsolved Mysteries

Making something out of nothing is my favorite kind of practical magic. Frugal to a fault, I’m not above trying unlikely combinations for the sake of avoiding another trip to the store. Sometimes this leads to lamentable meals, like the time I tried using breadcrumbs instead of oatmeal. However, more often than not, I’ll find new favorite worth replicating, even when I have a full arsenal of ingredients at my disposal.

This is very well aligned with the spirit of Depression-era cooking. No waste, no regrets. That’s why when I came across the legend of Mystery Pie, I was immediately charmed. It strikes me as a combination of chess pie or vinegar pie plus mock apple pie, being made with little more than sugar and miscellaneous filler that somehow transforms into a rave-worthy dessert. Better yet, this one doesn’t even need a separate pastry crust to hold everything together.

Whipped egg whites traditionally fill the gaps, but aquafaba does the trick for a plant-based fix. Add crushed crackers and crunchy nuts plus a splash of rich vanilla, and that’s it. It doesn’t seem like it will end well, yet it manages to exceed all expectations.

Perfect for unexpected guests when the pantry is running low, or simply trying to keep things uncomplicated when it comes to shopping or prep, this is a good mystery to solve.

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Hannah (BitterSweet)8 Comments

Calculating the Perfect Pie

Be it custard or fruit, mousse or chiffon, a pie is only as good as its crust. Drawing as much passion as it does ire, the art of crafting the perfect pastry is a contentious subject among bakers and eaters alike. Everyone has an opinion about this essential dessert foundation, ranging from the most minimalist approaches inspired by the sage advice of grandmothers the world over, to high-end culinary graduate specifications that require a firm grasp of the scientific intricacies of baking to appreciate. There’s more than one way to go about the circumference of the dough, but there is one important rule that must be obeyed: Never let the hype go to your head.

When you find a solid formula, stick with it. There will always be new suggestions to explore, such as the substitution of vodka instead of water, or coconut oil as the primary fat, but if it’s not broken, don’t fix it.

Since Pi Day, March 14th (3.14) is right around the corner, now has never been a better time to strengthen your pie making prowess. That all begins with the crust.

What follows is the crust that’s seen me through the stickiest of fillings, the most temperamental of ovens, and the hottest of summers. This “Old Reliable” is a baker’s best friend, capable of standing and delivering anything loaded into it. The ingredients are nothing noteworthy; it’s all a matter of how they’re combined for the magic to happen. Keep everything, including bowls and utensils, as cold as possible so as not to melt the fat. Though a point of contention, I do adhere firmly to the belief that an all-“butter” crust is best. You may lose a little bit of flakiness, but the added flavor and crisp texture is worth that small sacrifice. For a lighter texture, feel free to sub out half of the butter for pure vegetable shortening, and proceed as written otherwise. Do not be tempted to play around with coconut oil or any liquid oils in this one, as the structure simply isn’t built for that kind of tinkering.

Even when I’m planning to make a single-crusted pie, I always use the double-crust proportions, to make the most of my time. The extra disk of dough can be frozen for up to 6 months with no harm, as long as it’s thawed gradually in the fridge before use. That way, you’re always prepared to whip up a pie at a moment’s notice.

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Hannah (BitterSweet)16 Comments

A Pumpkin In Every Pot

Let’s just say, hypothetically speaking, you recently carved a delightfully ghastly jack-o’-lantern face out of pie crust. I know, it’s quite a reach, but humor me for a moment, will you? Imagine, with those features missing from an otherwise perfectly good, full sheet of pastry, the possibilities for further baking witchcraft.

Pumpkin is still at play here, but under a more savory guise, you see. Humble pot pie pulls on an autumnal cloak in this phantasmic fall affair. Beneath that buttery, golden brown exterior lies a rich stew of tender orange squash, bolstered by an infusion of pumpkin puree throughout. A touch of umami tomato paste and warming spices sets it apart from the standard child’s play.

Of course, this is all theoretical. Such a wildly abstract thought could easily be written off as a dream… Vanishing almost as quickly as the dish itself.

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Hannah (BitterSweet)7 Comments