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Flapper pie! As always, I’m late to the party – I’ve made two of these in two days, and only managed to eat a slice this afternoon. I’m a sucker for recipes with unusual names, particularly Canadian ones and anything that has to do with pie – if you haven’t heard of it, flapper pie is a prairie thing, although no one can say whether or not it was invented here. It’s a graham crust filled with vanilla custard and topped with meringue, and was popular in the prairies because its ingredients are easy to find on farms and don’t depend on seasons – there is nothing more exotic than sugar, milk, eggs, cornstarch and a box of graham crackers that were easily obtained at the corner store. (In fact, some say this recipe was originally printed on the box.) There are plenty of flapper pie recipes out there, and most of them are very similar, with small tweaks to the quantity of each ingredient,Continue reading

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-27 with the windchill in Calgary today, not making it feel at all like spring as we approach daylight savings time and spring break. But! We’re taking comfort in the fact that new microbreweries are popping up all over the place, one just a couple blocks from our house, and that lagers, stouts and ales are perfect for simmering with beef to make the ultimate cold-weather comfort food: beer and ale pie under a puff pastry lid. This is what parka season is all about – warming yourself from the inside out. To make a beef and ale – or Guinness – pie, start by braising the beef with onions, your choice of brew, stock and a pinch or sprig of thyme – I like to add a glug of Worcestershire and a spoonful of tomato paste or puree as well, and a shake of flour to thicken the lot. (A note on browning beef with flour: most recipes call for you to douse theContinue reading

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It’s said that there are cooks and there are bakers. I consider myself both, but do tend to dive into dough when I’m happy/sad/stressed or otherwise in need of comfort – or when others are. The thing about baking is that you don’t do it out of necessity (as getting dinner on the table) and for the most part you don’t do it for yourself – baking is always about sharing. Pies seem to dig even deeper into our collective histories – pies of all sorts are associated with the comforts of home, of casual celebrations and being together. You only make pies for people you really love. I mean to make pies more often than I do, and I say this as someone comfortable with the thought of making pastry from scratch – the prospect of making something like an apple pie from just butter-sugar-flour-apples can be daunting – but you can do this. I always have apples on my countertop, and make aContinue reading

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Had to make this. It was Sunday, and my birthday, and I wanted to stay in my pajamas. W and I saw this on Instagram and had to make one. We put on some Bowie and did some baking. Beats scooping guck out of a pumpkin. We had blueberries and saskatoons in the freezer – perfect for dark, brooding eyes. Other than that, it was just a matter of cutting the face with the tip of a knife. I made an uncooked filling, but find that it can wind up tasting starchy – next time I’d cook the filling first, stirring in some fresh blueberries for little pops of juice. Any dark pie filling would work.

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It’s not even Thanksgiving yet, and I’ve made this pie twice. As you may know, pumpkin pie has never been my first choice – but I’m starting to change my mind about it. I make at least one a year regardless for the pumpkin pie lovers in the family – and for the most part, since I’m not really the one eating it, I stick to the same recipe. But this year, since I adore coconut milk – and coconut cream pie – and since both Mike and my dad have recently developed an intolerance to lactose, I decided to give it a try in place of the cream or evaporated milk I typically use in pumpkin pie filling. Ladies and gentlemen, we have a winner! For pie beginners, pumpkin is about the easiest kind to manage. Stir together the pumpkin, coconut milk, sugar – I’ve been experimenting with coconut sugar, which is kind of the New Big Thing – eggs, spices – yes, pumpkinContinue reading

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This tart, hey? I discovered it’s tricky to say “cranberry curd tart” (try it) – but it turned out to be one of the most stop-in-your-tracks stunningly gorgeous things I’ve ever made. (In that it’s a brilliant pink colour, not because I made a particular effort to get fancy on its behalf.) I made it a few weeks ago for a holiday story, and wanted to share before Thanksgiving weekend, since it is the first of two annual holidays during which cranberries are crown jewels.

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Stone fruits make the best pie. Truly. I don’t know if you’ve noticed, but the BC nectarines are unreal this year – better than any I’ve had. We bought a case and started rationing them toward the end – they were so sweet and juicy, we’d slice them thickly over our pancakes, and let the juices mingle with maple syrup. There were apricots, too – and some peaches, and plums. And the omnipresent blackberries, which add tartness and colour by the handful to just about any pie. I mean – look at it! The crumble top was a compromise of the best possible kind – some in the house wanted pie, and others wanted crisp – I kind of like getting the best of both worlds. And in the late summer and fall, which with all its apples and pears and stone fruits is undoubtedly crisp season, you can blend a big batch (I use equal parts brown sugar – flour – oats, with halfContinue reading

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I’m always intrigued by other peoples’ birthday cake choices. There are those who stick with tradition and get the same thing every year, and then those who are more opportunistic, seeing it as their one annual chance to request the most extravagant ice cream cake/croquembouche/peanut butter pie/tower of brownies/cupcakes/crepes/cream puffs (all previous choices of mine, yes) imaginable. Yesterday was my nephew’s 26th, and being a salty-over-sweet kind of guy, he thought about it for a few minutes, then remembered a coconut lemon tart he had had at a dinner out at Feast Tofino earlier this year, and not being able to find the source of said tart, I decided to come up with one based loosely on 1) his memory, and 2) our favourite Key lime pie out here at SoBo. And here’s something else: did you know you can whip coconut cream the same way you whip heavy cream? It’s true. And it tastes like coconut. It’s true. I’m sorry you’re welcome.

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How is it that I’ve never made a maple syrup pie? Such a Canadian thing and somehow, I hadn’t. I’ve corrected this. Maple pie is not super summery kind of pie in that it doesn’t incorporate berries or stone fruits, but it would be if you added a tumble of raspberries or blueberries over top. And it is when you consider the fact that you make it ahead and chill it in the fridge, then serve up cold slivers (or big wedges to share – it’s pretty intense) with ice cream or vanilla-scented whipped cream. Also, it’s about as easy as it gets to whisk together the eggs, cream, brown sugar and maple syrup and pour it into a crust. It could even be a store-bought crust – I won’t tell.

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