The Story of Pie
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- Dessert
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- / Food & Wine
Photographer Paulette Tavormina was at the farm recently for a planning session for the Beekman 1802 Heirloom Dessert Cookbook (Rodale, October 2013). Paulette snapped away as we were preparing Saturday night dinner.
Here’s the story of a pie: (click the first image to start the slide show)
Do you use lard in your crust? What are your feelings on this. I understand that lard makes a very flakey crust!
Sometimes we use 1/2 lard and 1/2 butter, Jane. It does make a flakey crust. Butter has more flavor, though.
I love how rustic Josh’s crust is. I forget that “imperfect” looks so wonderful when I make things! I’ve always been spooked about making my own crust, but this is quite inspiring…especially with the lattice cutter. I didn’t even know that’s how it was done!
What do gooseberries taste like… besides gooseberries.
Like tart grapes, Sandy
The photos are great. Love apple pie with chocolate ice cream.
My mother-in-law make gooseberry pie and she also makes a mean grape pie.
All the pictures are look very beautiful.Very looking forward for your Heirloom Dessert Cookbook.
I’m a cancer survivor and I’m not working anymore. (survivor for 8 years now of Metastatic Bone cancer. Let me say Congrats on your upcoming wedding and I would love your recipe for your pie and I would love to see the area you live in..It must be BEAUTIFUL!!!! Thank you for your wonderful show. I hope we get it again this year in our area.. Sincerely, Patricia
Did you share the recipe?
Love the pictures. I too am interested in where you found the cutter? Most interesting design.
You can find similar lattice cutters here
http://www.amazon.com/mn/search/?_encoding=UTF8&camp=1789&creative=390957&h=a129c09da4af0747065213923bc573e4b5472b2c&keywords=lattice%20cutter&linkCode=ur2&qid=1346030790&rh=n%3A284507%2Ck%3Alattice%20cutter&scn=284507&tag=joshkilmerpur-20
the pictures are great and would love to try the pie, but what I’m really curious about is the painting of the dog behind Josh. It looks like a pit bull type dog, of which we have one, is there a story behind the painting?
Traditionally this is made with a Baiser top, in Germany. Mix Berries with Sugar and a little Starch and any Spices tou like, pour into Crust, then to with beaten Egg Whites, Sugar a little Cream of Tartar and bake.
Nice job Josh! I can almost hear Brent from the corner ‘coaching’ you on how to do it better! Keep up the inspiration, and we will see you at the Festival!
I call that “art directing”, Andrew
Where did you guys get that cutter?
Nice job WEAVING that pie crust, Josh. Looks delicious, too.
Why do you not clip off the dried flower and stalk before using in a pie? I do before using then in Gooseberry Preserves or when using gooseberries in Bachelor’s Jam.
Hi, David. There’s no specific reason that you have to be so careful about removing the last bit of stem when making the pie. Whatever fiber is there will cook down and be unnoticeable. However, if that bothers you, you can always take the time to remove it all, too.
That looks so good! The photographer is very talented. How beautiful those pictures are.
I was surprised by how high the berries had to be piled on the pie. Do the juices run over when you bake it?
Hi, Theresa
There is a little leakage as in any pie, but the berries cook down so it’s not significant
The pie’s beautiful and the chef isn’t bad looking either! Well done!
This is just beautiful, guys! I can’t wait for the publication of the new cookbook! Were these gooseberries?
Hi, Robin. Yes. Gooseberries, freshly harvested
Lovely work Josh! Another cookbook; looking forward to it! What was the fruit filling?