Four and 20 blackbirds

Pumpkin Pie and Classes

Hello!

Happy Thanksgiving! If you're looking for Joanne's Pumpkin Pie recipe, you can find it below. It's such a wonderful alternate to the plain old "slab-o-punkin" pie that is usually found at Thanksgiving. You get the same pumpkin spice flavor in the filling, but it's lighter and fluffier and a little whipped cream (or a lot) never hurt anyone!!

Also, if you're interested in classes, please write me at fourand20blackbirdsbaking@gmail.com. I plan on putting a few classes together for the holidays and will collect your information to send you dates and times. 

Joanne’s Pumpkin Pie

Have prepared one 10” pre-baked pie shell, cooled

 

Ingredients:

1 envelope gelatin – unflavored

1/4 C cold water

 

3 eggs, separated

1/2 C sugar

1 1/4 C canned pumpkin – unseasoned (Libby's is best)

1/2 C sour cream

1/2 t salt

1 t cinnamon

1/4 t ground cloves

1/4 t nutmeg

1/4 t ginger

1/4 C sugar

 

1 C heavy whipping cream

1/2 C sifted powdered sugar

1 t vanilla extract

1/2 C chopped pecans

 

Note:  I usually double the whipping cream mixture to be certain there will be enough to cover top of pie. 

 

Dissolve packet of gelatin in 1/4 C water. Set aside.

 

In a large saucepan, whisk egg yolks in 1/2 C sugar until lemon colored.  Add pumpkin, sour cream, salt and spices.  Cook on stovetop over medium heat, stirring constantly until mixture comes to a boil. Continue boiling for 2 minutes. Remove from heat – stir in softened gelatin. 

Stir until dissolved and allow mixture to cool in large bowl. 

In very clean bowl, beat egg whites until frothy.  Add 1/4 C sugar gradually and beat until stiff.  Fold egg whites into cooled pumpkin mixture.

In clean, cold bowl, whip cream slightly.  Gradually add powdered sugar and vanilla while beating well.  Beat until stiff. 

Spoon half of the pumpkin mixture into shell.  Add 1/2 of whipped cream.  Repeat.

Garnish top with chopped pecans.

Hi there! Get to be with my favorite pubradio folks on KUOW this morning at 9:30 - tune in to 94.9.
Here's the recipe I'll be sharing. There's gorgeous rhubarb in season - and this pie is so, so good. Try it!

http://www.fourand20blackbirds.com/fourand20blackbirds/2010/10/prize-winning-rhubarb-pie-recipe.html

May 2012 Class Schedule

Pie Classes are currently on hiatus. Please contact me at Fourand20BlackbirdsBaking@gmail.com if you'd like to set up a private class. Best, Wendy

Cookie Classes: Cookie decorating classes are scheduled by appointment. To hold a class, I need four people to sign up. If you're interested in learning more or scheduling a date, please contact me at Fourand20BlackbirdsBaking@gmail.com.

Cookie Class Added for April 7

Hi folks!

The class on Saturday, April 7th has been changed to a cookie class - I have just two spaces left if you're interested in signing up!

Update:  This class has already filled up, please contact me if you're interested in finding out about upcoming cookie decorating classes.

Classes Have Space Available!

Hello Bakers!

I have a couple spaces left in the 2/19 and 2/29 pie classes.

March is filling up fast, so if you know someone who'd like to sign up - now's their chance!!

This week's pie: Rhubarb custard.

Happy Valentine's Day!

I got this adorable idea for my daughter's class Valentine's from the blog Bake at 350. You should totally check it out - it's amazing.

I thought the idea would be perfect for kids. Although I'm not sure how the parents will feel about me giving their kid sugar.

Pie Day at KUOW!

Had a great morning at KUOW talking pie with Weekday host Steve Scher, and pie maven Kimmy Tomlinson (Shoofly Pie).

That's Mr. Scher enjoying a piece of my buttermilk pie.

That's Kimmy with her two pies, a key lime (wonderful!) and their pie of the month, almond joy pie. 

I brought the buttermilk, which I sort of have a crush on at the moment.

It was a great morning, and always fun to go back to KUOW, a place that I used to work and will always love. 

10% off classes to celebrate National Pie Day!

Hello Bakers!

In honor of National Pie Day -  today, January 23rd! - I'm taking 10% off of class fees if you sign up before midnight tonight. 

Look at the class schedule, go ahead and find a date that works for you, and purchase the class via PayPal at regular price and I'll immediately refund you the 10%.

Get your pie on!

Rhubarb Custard Pie

Banana Cream Pie

Blackberry PIe

Buttermilk Pie

Grasshopper Pie

Key Lime Pie

Chocolate Honey Chiffon Pie

Cherry Pie

Blueberry PIe

 

 

Listen to KUOW Monday (1/23) to hear Four and 20 Blackbirds!

Hello Friends!

Turn your dial to 94.9 tomorrow morning (Monday, January 23) and listen to Four and 20 Blackbirds (me!) on KUOW's Weekday. (Or click here to listen to the show online. The pie segment starts at the 35 minute mark.)

They have kindly asked me and Shoofly Pie's Kimmy Tomlinson to be on the show in honor of National Pie Day.  What kind of pie will you eat to celebrate?

Take a listen!

Pie of the Week: Oh My Buttermilk Pie!

Frankly, this pie seemed too simple to be good. There weren't many ingredients, and the ones that were included weren't that thrilling. But it was so good! It was so easy and so good!

You must make this buttermilk pie immediately. Here's how. 

Indiana Buttermilk Pie

Source: Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie

Pie Dough:

Prepare and refrigerate pastry dough for one 9” pie. Partially bake.

Filling:

1/2 C firmly packed light brown sugar

1/2 C granulated sugar

3 T flour

Pinch of salt

3 large eggs

1 large egg yolk

1 t vanilla

1 1/2 C buttermilk

3 T unsalted butter, melted

Combine the sugars, flour, and salt in a food processor and pulse to combine. Add the eggs, egg yolk, and vanilla and pulse again. Add the buttermilk and butter and process for 5 to 7 seconds, until well blended. Slowly pour the filling into the cooled pie shell. 

Place the pie on the center oven rack and bake until the top is golden brown and the custard is set, about 40 minutes. Rotate the pie 180 degrees halfway through the baking.  When done, the center may move very slightly when the pie is shaken.

Transfer pie to a wire rack and let cool thoroughly. Serve at room temperature or cover with loosely tented aluminum foil and refrigerate before serving.

My Notes:

My directions for partially baking a pie shell called for 10 minutes at 425. I think I’d bump that up to 13 or 14 minutes. Maybe use a pie shield so that the crust doesn't bake as much, because that's the part that will bake the most later. 

Also, this recipe called for a food processor, but I think a whisk would work just fine and there would be less clean up.  Next time I’d definitely use a whisk. 

But no matter how to make it - make it! Five out of 5 for this one.