Tag Archives | Pie

Cherry Pie


  • 2½ C pastry flour
  • 1 t fine salt
  • 2 T sugar
  • 2¼ C cold, unsalted butter (cut into tablespoon-sized pieces)
  • 6 to 8 T ice water

Mix flour, salt, and sugar together in a sturdy bowl. Cut in (using a pastry cutter) the butter until the entire mixture has a crumb-like consistency. Sprinkle ice water over the mixture and continue to blend with pastry cutter; just until the dough sticks together. (Add the rest of the ice water if the dough isn’t quite sticky enough.) Don’t overmix. Divide the dough into two flattened disks and wrap in plastic wrap or wax paper. Refrigerate a minimum of one hour. When ready, place parchment onto counter/table surface. Place dough disk onto parchment. Place another piece of parchment on top of the dough disk; roll dough to desired thickness. (Recommend: ¼ inch). Repeat for second dough disk. Place rolled dough crust into pie plate.


  • 6 cups Door County cherries (You can use fresh, jarred or canned. The type of cherry you choose will determine how sweet or tart your pie will be.)
  • ½ C sugar
  • Pinch fine salt
  • ¼ t ground cinnamon
  • 3 T Cointreau liqueur
  • ¼ C cornstarch (or clear
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What Is This Pie?

The agony and the ecstasy of an American classic

Story by Christina Ward
Photography by Erika Kent

Marlys Pavlicsek grew up in Germany. Orphaned shortly after World War II, she was taken in by a family who had returned to Germany after living in the U.S. Mrs. Pavlicsek trained as a household cook, including making the classic German pastry: strüdel. At that time, every hausfrau worth her salt could make a strüdel from scratch.

But she also fondly remembers the first time she tasted American-style Apple Pie as made by her foster mother. She told me, “I opened my eyes wide and asked her, ‘What is this Pie?'”

When I met Marlys recently, her innocent, childhood question became my inspiration. What is this pie? Homey, delicious and versatile, it has become both a source of pride and torment to home bakers. We’re teased with pictures of luscious fruits encased in a perfectly flaky crust. But when we attempt to take our garden bounty and make that most American of pastry: failure. Soggy crusts, runny middles, burnt edges, mushy or under-cooked fruits, unset custards and flat meringues. Sigh. All these familiar disasters have made many swear off pie-making forever.

All is … Read More

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Urban Ecology Center’s 7th Annual Winterfest

Photography by Joe Laedtke

The day was frigid, but the atmosphere cozy at the Washington Park Urban Ecology Center’s 7th Annual Winterfest. The question on everyone’s mind was which to do first: work up an appetite by ice skating on the solidly frozen lagoon, cross-country ski around the sledders hurtling down the hills, or just stay put, admiring the igloo made of ice blocks, some brightly-colored with the help of dyed soda bottles. Or a final option: eat and then plan to burn it off with winter sports? Many chose the latter — it was difficult not to admire the handmade desserts, lovingly crafted by Community Pie. Ground cherries, apples, plums, peaches, berries, pears, latticework tops and crimped sides. The table groaned under the weight of it all; happily, when Community Pie started serving, there was something for everyone.

The group, whose motto is “Where Everyone Gets a Piece of the Pie”, gathers fruit gleaned from neighborhood orchards and bushes, and twice a year teaches kids how to make, bake, and serve pastry. Keep an eye out for their summer date, in conjunction with an outdoor concert.

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