Cricket pie? Duck pie? Brooklyn Pie Social oozes creativity
When I participated in the American Pie Council's National Pie Championships in 2007, I made a rookie mistake: I made apple.
Everybody makes apple pie. In order to pull off apple at the competitive level, it has to have something really special to make it stand out -- caramel or crumble or secret spices.
The recipe I used was a family one -- my aunt taught me everything I know about pies; she, in turn, had learned from her grandmother -- but the familial loyalty didn't win any bonus points with the judges, and I came back from Orlando empty-handed.
I know pie contests conjure images of grandmothers and state fairs, but believe me when I say the competition was fierce. There were women (and a few men) who had been baking longer than I'd been alive. I had no idea what I was getting myself into.
That's why I was thrilled to discover the noncompetitive Brooklyn Pie Social, which will celebrate its fifth anniversary this Sunday. Bubby's Pie Company hosts the show to raise money for two New York City public schools.About 150 bakers are expected to participate.
For the past two years, Bubby's owner Ron Silver has baked a duck and fig pie with blackberry glaze. He "just sort of waits to see how the spirit strikes (him)."
This year, Silver plans to make a duck and concord grape pie -- he likes the sweet-savory combo -- and an apple pie.
One of the most memorable pies he has seen at the Social was a crunchy cricket pie from an entomologist.
In previous years, I have found this is the perfect venue to share my aunt's apple pie, although I may take a page from Silver's book this year and see how the pie spirit moves me.
All participants -- from first-time bakers to seasoned experts -- are welcome and receive a blue ribbon that says, "I baked a pie for the Pie Social." To participate, download an application on the Web site -- www.bubbys.com -- or stop by a Bubby's location.
There is a $15 donation for bakers to bring pie, which entitles each baker to five samples. For taste-only tickets, the donation is $25 for five slices.
The social will be held from noon to 3 p.m. at Main and Plymouth Streets in Dumbo.
Aunt Jan's Pie Crust
Ingredients: -3 cups flour -3/4 cup Crisco -1/2 cup ice water -Dash of salt
Directions: 1. Mix the flour, shortening and salt together with a pastry blender. The mixture should become small and fine. Slowly add the ice water to it and blend until it holds together, but is not too wet. If it¹s too wet, add flour.
2. Divide the dough in half and roll out on a floured surface. As you roll the dough, keep turning it and adding flour to the board and rolling pin. When it is rolled to a diameter of 1" larger than the pie plate, gently fold the crust in half and place it in the pie plate.
3. Place the filling of your choice in the pie plate.
4. Roll out the other half. When you fold it in half, cut slits in the fold for steam vents. Place on top of filling and crimp the edges. Before baking, place foil strips (or a pie crust shield) around the edges to prevent burning.
Grandma's Apple Pie
-Ingredients: -3-4 large Granny Smith apples, peeled, cored and sliced into quarter-size pieces. -2 cups sugar -1 tsp nutmeg -2 tsp cinnamon -A few pieces of butter
Directions: Place a third of the apples in the bottom of a pie plate that is lined with an uncooked crust. Sprinkle sugar, cinnamon and nutmeg. Repeat in two segments. Dot the top with pieces of butter.
Place the top crust over the pie and crimp the edges. Place foil strips on top (or a pie crust shield) to prevent from burning.
Bake at 425 for 1 to 1.5 hours or until golden brown.
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