This is Colin our first ever Pie Man and the guy who set up our Ouseburn Men’s Pie Club!
This Tuesday 28th 5pm - 7pm we’re celebrating 2 years of men, pie and how it’s brings people together and...absolutely EVERYONE is invited to eat free pie and celebrate with us.
A Saturday night feels like the most perfect night for a Ricotta and Pepperoni Pie. Among the comments heard from people who’ve had it: “It’s like pizza, but better.”
Grab the full recipe through the link in my profile: https://everydaypie.com/ricotta-and-pepperoni-pie/
7 13019 hours ago
Headed to a housewarming later today so I whipped up a quick pie to bring along 😋 this Atlantic Beach Pie is a favorite of mine and only 4 ingredients!! You just need eggs, lemons, limes, and sweetened condensed milk. There’s a special saltine cracker crust that goes well with this, but when I’m feeling lazy (like today) I just grab a pre-made graham cracker crust, which honestly tastes just as good. To make the pie even better than it already is, sprinkle some salt on top and decorate with whipped cream!
I usually use the recipe from @food52 “Bill Smith’s Atlantic Beach Pie”!
Do you like yours slightly juicy so it runs a bit out of the pie or do you prefer a completely clean slice?
If you look through my feed you’ll see what I prefer. This was a first recipe test of the Blueberry Cranberry Pie, That I felt needed a bit more thickener. It is fully set up and a correct ratio, but not to my preference.
The February issue is out now and it’s comfort time. Get ready to cosy up for the season of pies, crumbles, cakes and traybakes, starting with our cover star – beef pie with cheesy Marmite cobbler crust! We’ve done 6 new ways to roast a chicken, a Sichuan feast plus a showstopping rhubarb and ginger upside-down cake. All that, plus a guide to the UK’s best Japanese restaurants, a foodie road trip through Sussex and and the perfect foodie escapes just for two. Pick up a copy of the new issue from all good newsstands now!⠀
Veggie pie game is strong this week. Check out
-roasted beet and Brussels sprouts w/toasted walnut and goat cheese
-dupuis lentil mushroom vegetable
(And fan favorite) spinach and feta
Open tomorrow at 405 33td street from 10-5 #pietime#veggiepie
2 3723 January, 2020
Set your alarm Sunday morning for this superstar bake sale lineup to help victims of the Australian bushfires! @nowservingla Friends of the Shop Bake Sale is this Sunday 1/26 from 11AM - 2PM (or sold out). Most items will be $5 (or $5 increments), cash + byo containers encouraged to cut back on disposables.
Line up will be on Hill Street (not the Howlin Rays chx line ppl!). 100% of proceeds will be donated and N/S has set up a link to donate if you can't attend.
You can catch my moustokouloura there! This is a deeelicious Greek cookie made with grape molasses 🍇🇬🇷❤️✨and it's vegan so you have no excuse not to ✌️️c u Sunday!
It's the first day of school for Myles today, so I'm thinking about apples. Do kids still bring teachers apples? How about apple pie? 🍎🍛 Click the link in my profile for my oh-so-good apple crumb pie recipe shown here pre-crumb and pre-bake.
Let it snow! ❄️ After all the slab pies I’ve made this year, it seemed only fitting that my Thanksgiving apple pie should be one too. Wishing all of you a Happy Thanksgiving. I hope you’re spending the day doing something you love. ❤️
This well-loved photo has traveled a long way with me. I had it framed in my teenage bedroom. It hung on bulletin boards in my dorm in college, and it has been perched above my desk in every apartment I’ve lived in since. While writing my pie book, it’s migrated even more - I hang it next to my computer whenever I’m typing, and it hangs on the fridge door when I’m testing.🥧
From left to right, you’ll see my Great Aunt Loisy (who is affectionately nicknamed “Dode” - long story), my mom, me (I’m probably in about 5th grade), and my Grandma Jeanne. We’re serving up slices of homemade pie a la mode (my job was ice cream scooper). My brother @mneedhamphoto took this photo, and I’ve always loved it because it demonstrates how I grew up with my big, food-loving family.✨
I can’t remember much else about this particular soirée - it was summer, maybe the 4th of July. My parents no longer live in that house, but they definitely still have some of the same fridge magnets. Dode is in her 90s now, and my grandma is no longer with us. Still, it takes at least four pies at any occasion to feed my hungry family. Nowadays, I’m usually the pie baker and someone else scoops the ice cream. So, some things change - but this is still what most parties at my parents’ house look like to this day. Lots of food, lots of people. Lots of ladies with floury hands in the kitchen, knives at the ready, getting dessert dished out before folks are even done eating dinner.🍽
One look at this in the morning gives me enough inspiration for the whole day. It sums up everything I adore about being in the kitchen. Even when I’m alone, and it’s just me + my oven, they are with me. Thanks to them, good food is in my blood. They are who I’m baking for almost every day - even though I’m halfway across the country.❤️