Friday, January 23, 2015

National Pie Day- An Ap(pie)tizing Sale! January 23-31

An Ap(pie)tizing Sale! January 23-31
  • Celebrate National Pie Day this Friday, January 24th with a beautiful Pie Basket that works to suit all of your serving needs.
  • Bake sales, parties, family dinners, and more, the Pie Basket showcases your talents with ease.
  • During this online special, each Pie Basket, in your choice of 8 colors, is just $57!
  • For the perfect addition add the Cake Riser (57251) for double the space.
  • Working as a compliment to your pottery, this basket will make all of your occasions as easy as pie!
  • Don't forget about the 70% off sale that is still going on...LAST WEEK!!!
  • Visit my Longaberger web site to order today!  

How about a piece of Pie…

Foodies everywhere take note…nothing say yummy like a good piece of pie.  Today is National Pie day, and I bet that there are some cooks and bakers out there, who could not have been any happier about this day. 
Pies are so versatile, and there are so many ways you can make them.  There is the savory kind.  You know, that is where pies like pot pies, Shepard’s pie, and bean pies come in handy.  Quiche is an open-face pie (meaning one crust).  There are the fruit-filled pies:  Apple, strawberry, peach (my brother’s favorite), and cobbler.  Vegetables make delicious pies: Pumpkin and Sweet Potato (my favorite).  There are cream pies:  Chocolate-cream, banana-cream, and coconut-cream. 
You can also make what my mom called, hand pies.  Take dough, roll it out on a cutting board, place your filling, and crimp with fork.  Do not forget to cut small vents in the dough, or it will explode in the oven.  Set oven to 400°F (200°C) and cook for 35 minutes.   Here is a recipe I found on
Apple Hand Pies

Prep Time: 25 Minutes
Ready In: 1 Hour 15 Minutes
Submitted By: Chef John
Cook Time: 35 Minutes
Servings: 4
"Making baked apple turnovers is a snap with these easy techniques."
1 pound prepared pie dough, cut into 4
2 large green apples, peeled and cored
2 tablespoons butter
1/4 teaspoon salt
1/4 cup white sugar
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon, or to
1 teaspoon water, or more if needed
1 egg
2 teaspoons milk
1 teaspoon white sugar, or as needed -
Line a baking sheet with a silicone mat or parchment paper.
Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
Preheat oven to 400 degrees F (200 degrees C).
Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.
No matter what type of pie you are making, be sure to a pie plate that can handle the job.   I have 2 of the Grandma Bonnie™ pie plates that will pull it off. Like all Woven Traditions ™ pottery, it is made from vitrified pottery, which means you can freeze it, put it in the fridge, put it in the oven or microwave, and it is dishwasher safe.  If you have an older pie plate like I do, you can get an optional lid to go with it.   You can also get it as a set, but what if you are a party of one or two like me?   You get the little pie plate, which is only 6” in diameter (vs. 9” for the Grandma Bonnie Pie Plate).  This pie plate also comes with a lid and is a Woven Tradition pottery piece. 
Many years ago, before I started selling (2001), there was a pie basket that was made to fit the Grandma Bonnie pie plate.  Unfortunate for me, I never got a change to purchase this basket, because it went into retirement the year before.  Now I have my chance to make that purchase, and so do you.  From now until Sunday, January 31, 2015, the pie basket is on sale.  There are so many things that you can hold with this basket, and a few examples are listed below.
So Happy National pie day.   I hope you will try the recipe that is include with this post.   There is one more tip for you today as I close out this post:  If you do not bake, what you can do is buy a frozen pie, take it out of the tin pan it comes in, and bake it according to the directions on the box.  Once it is out of the oven, take caramel syrup (the kind you put on ice cream) and drizzle on top while it is still hot, and present it to your guests.  It will look like you have worked all day on the pie.   Have fun, and don’t forget about the sale.  

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