Categories
Cooking Techniques Tools of the Trade

An Introduction to Pie Iron Cooking

By Darren Kirby, Author of Pie Iron Recipes

pie iron over a burning log
Source: RichardBH via Flickr

First, a big Thank You to Carma for asking me to be a part of Pie-Palooza! I was really excited when she asked because I love pies, and I love talking about my favorite way to make pies.

When you think of pies, most people think of the lattice covered cherry or apple pie. Maybe you even picture it cooling on the window sill. But have you ever cooked your pie over a fire?!

Cooking your pie over a fire is easier than you think, all you need is a pie iron cooker. A pie iron cooker is basically a clam shell made of either iron or aluminum, and it is attached to 2 metal rods that end in wooden handles. This allows you to cook your pie without burning your hands, similar to a marshmallow fork.

Okay, great, you say, but when would I make these? Well, I’ve been using them for nearly 4 decades when I go camping. I used these when I was a kid, and loved making them. Now as an adult, I enjoy them because they are fun, but also because you can put nearly anything you like in them and they’ll be delicious!

But you don’t need to go camping to use pie irons. Even having a fire in your backyard is grounds for breaking out the pie irons. What a fun afternoon you’ll have with your friends, mixing and matching different fruit fillings and sharing each other’s concoctions. Going to the beach? Make a bonfire in the sand and cook your favorite pies. And they make a great conversation starter, as people will see what you’re doing and want a closer look. More than likely you’ll have someone say “Hey, I remember using one of those as a kid!”.

So, how do you use these pie irons? They are really easier than you think. You only need a few ingredients to make yummy dessert pies. This recipe comes straight out of my book Pie Iron Recipes and is a basic one that you can modify with your favorite fruit filling. Here are the ingredients needed for the recipe Basic Fruit Turnover:

  • Bread
  • Can of your favorite fruit filling
  • Butter

Yes, just 3 ingredients! Hey, I told you this was easy. Now you need to assemble everything in the pie iron itself. First, open the pie iron and if possible, separate the 2 halves, laying them both flat on the table. Next, follow these 4 easy steps:

  1. Add a slice of butter to one-half, then cover with a slice of bread
  2. Add some fruit filling to the bread
  3. Add a slice of bread on top of the other slice, then put a slice of butter on top of that bread
  4. Close up the pie iron with the other half, then cook over the fire until golden brown

A little tip when you are cooking your pie: check it often. The nice thing about pie irons is that you can pop them open to check on your bread. Like roasting a marshmallow, you are aiming for a nice, deep golden brown finish to your bread. Make sure to get both sides cooked.

And that’s all there is to it! Yummy, tasty pies cooked over the fire. This gave you the basics, but in my next post, which will go live on March 21, I’ll give you one of my most favorite dessert recipes, along with some extra tips and tricks to make your pies amazing.


 

Enter to Win a copy of Pie Iron Recipes!

Pie Iron Recipes by Darren KirbyDid you enjoy this post? Are you itching to start cooking with a pie iron? Would you like to receive a copy of Darren’s book to get you started? For free? Darren Kirby has graciously offered to give one copy of his book away to a lucky reader. All you need to do to enter is sign up for Darren’s email list. Everyone who signs up between now and the end of March 2017 will be entered into a drawing to get a copy of Pie Iron Recipes in paperback.

Enter to Win Now!


About the Author: Darren Kirby

Darren KirbyDifferent. Eccentric. Odd. Loud. Irreverent. Fun. While none of these words have been used to describe the author, he nevertheless attempts to entertain people in his own unique way. A student of people, of ideas, of the world, he hopes to entertain for a living through his writing. Fortunately, his wonderful wife and slightly unusual cat both support his efforts.

Darren has been writing professionally for more than nine years, has published 15 titles of fiction and non-fiction, taught a self-publishing class at a state university, and has recently consulted on a new book about Prince’s early life. His book Pie Iron Recipes is one of the most popular books on the topic.




 

Create Your Own Unique Pie!

Your Perfect Pie by Carma SpenceDoes pie making daunt you? Are you wary of deviating from any pie-recipe you find, for fear that you’ll ruin the flavor of the resulting pie?

It doesn’t have to be that way!

Pie-Palooza 2017 is brought to you by Your Perfect Pie, a cookbook that breaks down pies into easily made component parts so you can unleash your pie-making creativity. Available on Amazon in both print and Kindle formats. Grab your copy today and start creating your perfect pie!


 

Welcome to Carma's Cookery's Pie-Palooza 2017 - A month of pie legend, lore and love

Miss previous posts? Find links to them here.

Categories
Cooking Techniques

The Secret is in the Filling

Guest Writer: Maija Inveiss, Badger Herald

apple pie
Photo provided by Maija Inveiss

As long as I can remember, I’ve been in the kitchen. Imagine a little girl sitting on a kitchen counter, licking batter off of a spatula with chocolate smeared all over. That was me (slash that’s still me). I love baking pie. My signature recipe is this caramel apple streusel pie. It’s honestly one of the best pies in the world because it’s not too sweet or oily like some other pies you may try. It was one of the first recipes I developed on my own (well with the help of my mom’s streusel).

In my family, food means love, so by baking for someone it shows you care about them. We share everything food wise. If you came to our house, you would always be fed. It doesn’t matter if you ate already, you will eat something once you step through our door. I do the same thing to my friends whenever they come to my little college apartment. Most often they will get pie or other baked goods shoved into their mouths.

One of the things I remember always wanting when I was younger was cherry pie. Something about my mom’s cherry pie was the absolute best. Cherry pie is never the first dessert I order, but when it’s my mom’s, everything changes. We never made homemade pie filling, but still, it was always a good day when we had cherry pie. I remember thinking it was the most complicated recipe in the whole world – as if it was something super top secret – but in reality, it’s super easy.

Whenever we go to Michigan for summer camp, we always made a pit stop at Das Dutchman Essenhaus in Middlebury, Indiana. They have the best pie in the whole world. Essenhaus knows how to make amazing filling with fresh fruit. They’ve officially messed me up for all other pies. This is where my pie obsession began.

To me, the best part of a pie is the filling. In the end, as long as the crust is thin, the taste doesn’t really matter. You eat a pie for the filling. Making your own pie filling will always, 100 percent of the time produce a better pie. You should want to eat your filling with a spoon. If you don’t want to eat it plain, you’re doing something wrong.

While canned filling is still good, it’s just not the same. My number one pie tip for anyone considering making a pie is to make your own filling and just have fun with it. While some combinations are not the best, it’s fun to try new things. I tried putting bacon in my homemade blueberry filling, while it was not the best addition, it was interesting to think about and became a highly talked about topic among my friends. By far the best combination is chocolate banana peanut butter cream pie. Essenhaus got me hooked and now there is nothing better.

Pies are one of the avenues where bakers can be the most creative. Just think about the movie Waitress – it’s literally a movie about a person making weird pie flavors. Most people think of the classics: pumpkin, apple, key lime, lemon meringue and so many others. It’s so much more fun to just take ingredients and try something new. I am thinking that a s’mores pie could be really good, so that might be my next adventure either that or a funfetti birthday cake mash-up basically something that will satisfy my killer 22-year-old sweet tooth. End of the day, the secret to a great pie is delicious filling, creative combinations and friends or family who are ready to go on baking adventures with you.


About the Author

Maija InveissMaija Inveiss is a senior studying journalism, strategic communications and French at the University of Wisconsin–Madison. Taking her love of baking and journalism, she has created the column “Get Baked” in the Badger Herald, which features her misadventures in baking and love. On a weekly basis, she creates brand new recipes. She loves cheesy baking puns, laying out in the sunshine, stress baking whenever possible, trying to convince her roommates to let me get a cat and trying new restaurants around Madison!

Follow Inveiss on Twitter.


 

Create Your Own Unique Pie!

Your Perfect Pie by Carma SpenceDoes pie making daunt you? Are you wary of deviating from any pie-recipe you find, for fear that you’ll ruin the flavor of the resulting pie?

It doesn’t have to be that way!

Pie-Palooza 2017 is brought to you by Your Perfect Pie, a cookbook that breaks down pies into easily made component parts so you can unleash your pie-making creativity. Available on Amazon in both print and Kindle formats. Grab your copy today and start creating your perfect pie!


 

Welcome to Carma's Cookery's Pie-Palooza 2017 - A month of pie legend, lore and love

Miss previous posts? Find links to them here.

Categories
Recipes

Herdwick Lamb, Damson and Juniper pie

By Caroline Watson

Recipe Stats

meat piePrep time: 30 mins
Cook time: 2 hrs 40 mins
Serves: 6

A traditional British recipe for a hearty lamb pie from Caroline Watson

Ingredients

For the shortcrust pastry
500g (2 cups) plain flour
230g (1 cup) salted butter
1 tsp dry mustard
beaten eggs, to glaze

For the filling
1-2 tbsp oil
1kg (2-1/4 lbs) Herdwick hogget or other boneless lamb shoulder, cubed
4 onions, chopped
1 swede, chopped
600ml (2-1/3 cups) local stout or ale
100g (1/2 cup) black pudding, chopped
200g (1 cup) damsons, stoned
1 tsp juniper berries, ground
1 small jar damson jam
1/2 tsp dried garlic
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tbsp Hawkshead relish or Worcestershire sauce

Method

1. For the pastry: sift the flour into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the dry mustard and just enough cold water to bring the mixture together into a soft dough. Turn this on to a lightly floured board and knead it lightly until smooth, then form it into a ball. Wrap it in cling film and put it in the fridge while you make the filling.

2. For the filling: Preheat the oven to 170C/gas 3. Heat the oil in a frying pan over a medium-high heat. Brown the lamb in batches and transfer it to a large flameproof casserole. Add the onion and swede to the frying pan and cook until softened and turning golden, then stir them into the lamb. Add all the remaining filling ingredients to the casserole and top it up with as much water as needed to cover. Cover with a lid and put in the oven for 2 hours (or simmer over a low heat) until the meat is tender. Remove the casserole from the oven or hob and allow it to cool.

3. An hour before you want to serve, preheat the oven to 170C/gas 3 (338F). Take the dough out of the fridge, allow it to warm up a little and then roll it out on a lightly floured board. Use two-thirds to line a large pie dish and fill this with the lamb mixture. Cover the lamb with the remaining dough and crimp the edge to seal. Brush the beaten egg over the top to glaze. Cut a small hole in the top to allow the steam to escape during baking. Put the pie dish on a baking sheet and bake for 40 minutes, or until the pastry is golden.

Heritage Meats specializes in Herdwick lamb, hogget, mutton and galloway beef, all reared free range on the lake district fells. Sold fresh, direct from the farm.


Editor’s Note

Substitutions and Supplies

Some of the ingredients in this recipe have unusual names or may not be readily available in your area, so I’ve compiled some definitions, substitutions and links for where you can purchase them from Amazon.

Swede – also known as a yellow turnip, Swedish turnip or Russion turnip. In the US, is is commonly referred to as a rutabaga.

Black Pudding – a type of blood sausage commonly eaten in Great Britain, Ireland and parts of Europe

Damson – A type of plum with a higher sugar content and astringency than norma plums. You can use a prune plum instead.

Juniper Berries – If you can’t find these locally (they are uncommon in American cooking) and don’t want to order online, here are some substituion ideas:

1 tsp. ground juniper berries = 8 whole berries
1 sprig of rosemary = four berries
1 crushed bay leaf = six berries




 

Create Your Own Unique Pie!

Your Perfect Pie by Carma SpenceDoes pie making daunt you? Are you wary of deviating from any pie-recipe you find, for fear that you’ll ruin the flavor of the resulting pie?

It doesn’t have to be that way!

Pie-Palooza 2017 is brought to you by Your Perfect Pie, a cookbook that breaks down pies into easily made component parts so you can unleash your pie-making creativity. Available on Amazon in both print and Kindle formats. Grab your copy today and start creating your perfect pie!


 

Welcome to Carma's Cookery's Pie-Palooza 2017 - A month of pie legend, lore and love

Miss previous posts? Find links to them here.

Categories
Healthy Living

10 Easy Ways to Give Your Body What It Really Needs

GUEST POST:
Nutritional Deficiencies? 10 Easy Ways to Give Your Body What It Really Needs

By Dr. Susan Maples

We all know that a good diet and exercise is important to optimal health. But good intentions often have adverse consequences when people unknowingly cutout key ingredients resulting in nutritional deficiencies. Filling these can be a tall order, but you can start by increasing fruits and vegetables and by adding high-quality plant-derived supplements.

Here are 10 more ways to make sure your body is getting plenty of what it really needs.

1. Add fiber—especially soluble fiber.

Most of us are deficient in fiber — the essence of fruits, veggies, nuts and beans. Fiber can tame the insulin spike that results from excessive sugar consumption and lower your risk of developing type 2 diabetes. According to the Institute of Medicine, adult women need 25 grams of fiber a day and men need 38 grams. Two-thirds of that should be from soluble fiber from vegetables, fruits, beans and nuts.

fiber cereal with fruit
Source: Pixabay

2. Get adequate Vitamin D.

Most of us are deficient in Vitamin D, which can be serious because it compromises our immunity. Vitamin D comes in two forms, D2 and D3. D2 comes from plant foods; D3 comes from animal foods, such as fish, eggs and liver, and your body also produces it when your skin is exposed to a big dose of sunshine. How well we absorb it from food varies a lot depending on our age, lifestyle and health, so there is no one-size-fits-all prescription for getting up to healthy levels. The Vitamin D Council recommends we take 2,000 IU daily if we get little sun, although for deficiency your wellness doctor may recommend 5,000 to 10,000 IU of D3 for a month or so until you get up to par.

3. Eat healthy fats and omega 3 fats.

Many of us are deceived into thinking that refined junk oils from genetically modified plants like corn and canola qualify as “healthy.” Nope. Get healthy omega 3 fats from fish, flax seed or flax oil, olive oil, coconut oil, avocado, nuts and seeds. Eating them daily lowers inflammation, depression and heart-threatening triglycerides, and supports brain health.



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4. Boost antioxidants.

These healthy cell protectors and cancer-cell blockers come mostly from plants like brightly colored berries, legumes, dark greens like kale, sweet potatoes, dark grapes like the ones in wine, plus a variety of other fruits and vegetables with deep color. Bonus: All of these are also packed with fiber.

dark colored berries have antioxidants
Source: Pixabay

5. Eat lean and plant-based protein.

Most wellness docs and nutritionists say Americans consume too much protein. Remember that extra protein will not help you build more muscle or gain strength — what cannot be used for energy right away is stored as fat. Check the USDA guidelines to see how much protein you need every day. And protein doesn’t need to be meat. Some of the best protein sources come from plants, such as legumes of all kinds, seeds, nuts and whole grains. Also consider seafood like small-mouth, wild-caught fish and lean, protein-rich, animal-based proteins, such as eggs and Greek yogurt.

6. Choose whole grains.

Whole grains have not been polished, stripped or ground, so 100 percent of the original kernel (the bran, germ and endosperm) is present. These are high in fiber and protein but are also nutrient-rich. Whole grains come in a variety of tastes and textures, including quinoa, wild rice, brown rice, oats, barley, cracked wheat, bulgur and wheatberries.

whole grains
Source: Pixabay

7. Consume magnesium-rich foods.

Magnesium is a chemical element found in more than 300 different enzymes in your body. Turns out it’s a key player in removing toxins from your body — and thereby helping you to prevent cell damage from dangerous environmental chemicals and heavy metals. Magnesium also plays a major role in reducing stress and managing weight. You’ll find it in dark leafy greens, nuts, seeds, fish, beans, avocados and whole grains — and dark chocolate.

8. Eat calcium-rich foods.

We always associate calcium with strong bones and teeth, and it does help prevent osteoporosis. Calcium also helps regulate muscle contractions and prevent heart disease and certain types of cancer. In addition to milk and yogurt, other foods rich in calcium include leafy greens like kale and spinach, legumes, some fruits, and seafood like sardines.

9. Consume cruciferous vegetables.

Cruciferous vegetables have it all: fiber, phytochemicals, vitamins, minerals and antioxidants. Eat at least a cup a day of broccoli, cauliflower, Brussels sprouts, kale, cabbage or bok choy. They will enhance your liver’s ability to detox your body and help lower your risk of cancer, heart disease and stroke.

10. Drink healthy beverages.

Start with water, water and more water. The Institute of Medicine’s general guidelines suggest 125 ounces (about 15 cups) for men and 91 ounces (about 11 cups) for women every day. If you like lemon water, limit it to mealtimes, because it can cause acid erosion of the enamel on your teeth. Drink tea and coffee in moderation, but cut back on fruit juices and milk — and totally cut out real or artificially sweetened beverages. Limit alcohol to one serving per day if you’re a woman, two if you’re a man.


Dr. Susan Maples

About the Author

Dr. Susan Maples is one of the top eight innovators in U.S. dentistry and is author of Blabber Mouth! 77 Secrets Only Your Mouth Can Tell You To Live a Healthier, Happier, Sexier Life. DrSusanMaples.com and BlabbermouthBooks.


Related Recipes

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[one_third] Healthy Eating Worksheet [/one_third]
[two_third_last]

Take Charge of Your Health!

Changing your eating habits can be tough. But it doesn’t have to be if you take a little time to think it out and create a plan.

This Healthy Eating Worksheet will walk you through the process of creating a healthy eating plan. All you need to do is print it out, set aside some time to complete it, and then fill it out. Then you can create your plan, knowing that you have addressed potential obstacles and came up with some creative ways to handle them.

Download Now [/two_third_last]

Categories
Recipes

Pumpkin Bundt Cake in a Snap

There are many ways to make a pumpkin Bundt cake. This recipe is best made during the Fall season when you’ll be able to easily find pumpkin pudding and pie mix in your local grocery store.

pumpkin bundt cake

Ingredients

  • 1 box pumpkin pound cake mix
  • 1 4-serving box of instant pumpkin pudding mix
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice, mace or cloves
  • 4 eggs
  • 1 cup lemon-flavored yogurt
  • 1/2 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract

Instructions

  1. Position rack in the center of the oven and preheat to 350 degrees.
  2. Grease and lightly dust the Bundt pan with flour.
  3. In a large bowl, combine dry ingredients. Stir together.
  4. Then add wet ingredients in the following order: eggs, yogurt, pumpkin, oil, and vanilla.
  5. Using an electric mixer, beat ingredients together on low for about 30 seconds or until just combined. Then turn the mixer up to medium speed for another two minutes.
  6. Pour the batter into the prepared pan.
  7. Bake in the preheated oven for 70 minutes or until it springs back after being touched lightly in the center.

This cake tastes great served warm, especially will a scoop of French vanilla ice cream!

SIDE NOTES:

  • If you can’t find lemon yogurt, you can substitute lime, orange or plain yogurt or even sour cream.
  • For a sweeter, more dessert-like cake, substitute yellow cake mix for the pumpkin pound cake mix.

[divider]

[one_fourth] Bonkers for Bundt Cakes by Carma Spence [/one_fourth]
[three_fourth_last] Looking for a few more Bundt cake recipes to try? Don’t have a lot of time, but want a tasty Bundt cake? Bonkers for Bundt Cakes just may be the cookbook for you. Filled with “made from cake mix” recipes, as well as a couple from scratch, this simple cookbook is sure to please. Learn more and grab your copy at www.carmascookery.com/bundtcakes. [/three_fourth_last]

Categories
All Things Pumpkin

How to Make Pumpkin Pie

pumpkin pie sliceThere are probably as many ways to make a pumpkin pie as there are people who enjoy eating them. Of course, this isn’t much help if you’re looking for a recipe to use right now. So what I’m going to offer in this article are some questions you should ask yourself before you go searching for that recipe. That way, you’ll be able to find the one that is just right for your needs.

Do you want a warm or cold pumpkin pie?

In other words, do you want a more traditional baked custard type of pie that is often served warm? Or do you want something different? Maybe a chilled or even frozen pie?

What kind of crust are you hankering for?

Do you want a traditional pastry crust? What about a crumb crust made out of graham crackers or gingerbread cookies? There are even crusts made from meringue that might work nicely with a chilled mousse style pie!

What kind of pumpkin do you want to base your filling on?

Do you want to create pumpkin puree from a fresh pumpkin? If so, look for a sugar pumpkin. These are smaller, darker and sweeter than the pumpkins commonly used for Halloween decorations. Or, will canned pumpkin do the trick? I’ve found Libby’s to be the best… generic brands often are lumpier and their flavor is inconsistent. Of course, you could go with a pudding pie filling mix and forget the fresh or canned pumpkin altogether.

What type of filling do you prefer?

Do you want a warm eggy custard-style pie filling? A chilled pudding or mousse style filling? What about a frozen ice cream type of filling? Do you want the filling to be spicy or sweet? I’ve seen one pie recipe that used black pepper to give the pumpkin custard a unique bite.

Will you have a topping for your pie?

Depending on the decisions you made earlier, you may want to have a crust topping… either full or latticed. Or maybe you’ll want whipped topping. You could even go with something exotic like a lemon aspic or toasted caramelized pecans.

How will you garnish your pumpkin pie?

Depending on the flavors you’ve blended, you should select a garnish that not only looks nice but compliments the pie’s flavor mix. Garnishes range from chocolate curls to colored coconut flakes to toasted nuts.

Once you’ve made all these decisions, finding the pumpkin pie recipe you crave should be a whole lot easier.

[divider]

[one_fourth] Your Perfect Pie by Carma Spence [/one_fourth]
[three_fourth_last] Looking for a few more pie recipes to try? Want to create your perfect, signature pie, but just can’t find the right recipe? Your Perfect Pie just maybe the cookbook for you. Breaking down the mystique of homemade pie, this simple cookbook is sure to please. Learn more and grab your copy at carmascookery.com/yourperfectpie. [/three_fourth_last]

Categories
All Things Pumpkin

My Relationship with Pumpkins

pumpkin on a stumpI found this article on the web, “Breaking up with Butternut,” and it got me to thinking. I’ve created an entire website dedicated to the pumpkin … I must have a relationship with this fruit. But what is it?

How do you define a relationship? In many ways, it is your collection of memories about it. You know, like the time your Dad helped you write your name in the sand, or the time your grandmother shared cookies over a cup of tea. That kind of thing.

So, what are my memories of pumpkins?

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