Stay Calm and Bake Pie — Episode 7: A Celebration of YOUR Pies

Episode 7 of “Stay Calm and Bake Pie” is here. It may be my favorite one, because it’s a celebration of all the pies you’ve been making this month.

After watching it, my friend Kee Kee (who you read more about below) texted me this:

“When this pandemic started you told me you wanted to make a difference, and maybe go stock grocery shelves (I told you that was insane!), but what you are doing with your YouTube series is inspiring people to make memories with their families, and giving them the courage to bake pies themselves (and I’m sure that courage carries over to having more confidence in the kitchen making other yummy food for their families). Such a special special episode!!!!! Bravo!!!!!”

So I guess that answers that question I still keep asking myself: HOW CAN I BE OF SERVICE TO OTHERS?

A few other people sent me messages saying that while watching this episode they couldn’t stop smiling. “So feel good!!!!! My face is sore from smiling the whole way through.” One woman, who watched it first thing this morning, even said, “I couldn’t stop smiling. And I don’t usually smile until I’ve been awake awhile.”

Even if you haven’t followed one of my pie lesson videos or made a pie, I can say with confidence that watching this video is totally worth 12-1/2 minutes of your time.

Again, thank you to everyone who has been participating in making and sharing pies. And because there were a few pictures that I either forgot or didn’t make the cutoff time, I’m posting them here.

Let’s keep baking, everyone. Let’s keep doing whatever we can to make the world a better place.

Love, Beth

EPISODE 7: Celebrating Your Pies
  

My friend Kee Kee’s pie…

I woke up this morning mad at myself, because… HOW COULD I HAVE FORGOTTEN to include these other pies? Especially when this one in particular is by my friend Kee Kee (see quote above). She made her husband Eric a cherry pie for his birthday a few weeks ago. Eric is Eric Troyer, the supremely talented musician who so generously wrote the “Ms. American Pie” theme song for my pie videos!  (Eric is a former member of ELO, now in the band called The Orchestra.)

Yoda, by the way, is Kee Kee’s late dog. She made a “Yoda Pie” as a thank you gift to her vet after his passing and since then every pie she makes has Yoda’s name on it.

Eric not only contributed a song to my pie video series, he wrote a them song for the pandemic called “I Can’t Stop Touching My Face.” Kee Kee, a talented filmmaker, initiated the music video they made for the song, appropriately in their pajamas and bathrobes. Take another 3 minutes out of your day to watch this.  Then your face is really going to hurt from smiling. And I promise you will have this song stuck in your head for days. But it’s a good song to have stuck. And it will make you more mindful about touching your face….as in don’t!

Meanwhile in Seattle…..

My friend Dixie Wilson in Seattle has three very creative kids who, while cooped up at home, have proven just how industrious they can be. They set up a domino line that stretched the full length of the house. They wrote their own sermons for their stay-at-home Sunday church services. And they made pie!  Here is her 11-year-old daughter Madison making a banana cream pie. The pics came in just minutes after I posted the video and I was so sorry not to include them. But I realized my blog was a way to showcase them, and here they are….

And in Los Angeles….
My friend Winky’s daughter, Kay Kay, is a young musician who has been creating YouTube videos for her preschool-aged music students. She has taken her creativity a step farther by doing a pie-making video, demonstrating my key lime pie recipe. And she’s taken this effort up a hundred more notches by conducting her demo in Portuguese! She is just learning her husband’s mother tongue and, wow, am I impressed! For all the hours and hours I’ve spent studying German, Spanish, and French, there is no way I could teach a pie class in another language. Even if you don’t understand Portuguese, this is fun to watch because Kay Kay is just so dang adorable.

Kay Kay digs in to a slice!

Previous episodes:  Here’s the playlist on YouTube

Please follow me on my social media pages:

And subscribe to my YouTube channel.

Lastly, continue sending me pictures of your finished pies!!! I will post them in my “victory shot” album on Facebook. Or who knows? Maybe I’ll have to do a second episode of your pies.

Stay Calm and Bake Pie — Episode 4: Key Lime

My farmer’s hands.
They not only
build strong fences,
they make good pie!

And now for something a little different in the “Stay Calm and Bake Pie” video series. Doug appears as the guest baker in this episode, making key lime pie.

There are many approaches to making pie and yet the same pie made in different ways can still turn out equally good. Doug and I, with our mismatched baking styles, are proof of that. Instead of debating it, we embrace it — and have a little fun with it in this “he said-she said” format.

Previous episodes:
Click here for my previous lessons on YouTube (apple, berry crumble, banana cream)

Next episodes:

  •  Chicken Pot Pie
  •  Gluten-free pie 
  •  Pie-in-a-Jar and other various shapes and forms 
  • Please follow me on my social media pages:

    And subscribe to my YouTube channel.

    Love, Beth

    Doug also shares some tips for what rum pairs well with the pie.

    Pedaling Across Iowa for Pie

    RAGBRAI, the Des Moines Register’s Annual Bike Ride Across Iowa, is really all about the pie. The Amish, the church ladies, home bakers and commercial bakers alike can be found all along the 500-mile route feeding the masses their homemade goods from strawberry-rhubarb, peach, blackberry, apple and more. Sometimes they even have homemade ice cream to go with it. Which is why I just HAD to pump up my tires and join in the fun for three out of the seven days — along with nearly 30,000 other people on bikes.
     

    I hadn’t planned on riding this year, but once the event got underway and I started seeing all the pictures and the social media posts of all those people smiling and laughing and exercising — and yes, eating all that pie — I developed a severe case of FOMO (fear of missing out) so I hitched a ride to Bloomfield and joined in the sea of bicycles as it flowed eastward.

    L to R: Scott Horsley, me, Les Cook

    I caught up with Team NPR — the acronym can stand for National Public Radio or “No Pie Refused,” depending on how you choose to see it — and rode a few days with economics reporter Scott Horsley and business editor Les Cook. I thought I was in pretty good shape, but oh man, I had a hard time keeping up with these dudes. I thought these guys had desk jobs! But they were motivated by — and fueled by — pie. (Scott told me that he first read about RAGBRAI in a Wall Street Journal article that said it’s the only long-distance bike ride where you’ll gain weight. He’s been doing the ride every year since.)

    Special delivery: banana cream pie! (photo by Madeline King)

    Some of those weight-inducing calories were provided by yours truly. After putting in a 50-mile day on my bike, I went home and baked until midnight. The next morning I delivered pies — banana cream, apple, peach crumble and key lime — to their support vehicle. When Team NPR rolled in for their daily pit stop they tanked up — and as you see in the photo below — some even did a toast with their pie.

    photo by Madeline King, IPR

    They all commented that you don’t see a lot of cream pie on RAGBRAI. That’s for obvious reasons — like 90-degree days with high humidity. (Great biking weather! Especially when there are relentless headwinds. Luckily RAGBRAI provides a sag wagon to transport you to the end of the day’s route if you just can’t take it anymore.)

    Their favorite of my pies, hands down, was the key lime. (The recipe is below.) And guess what? I didn’t make that one! Doug did. He’s a good pie baker too. But then he had a good teacher. Ha!

    I’ve done the full RAGBRAI ride three times, starting when I was 19 years old — all the way back in 1981. (RAGBRAI started in 1973 as a bet between two newspaper reporters and is now going into its 48th year.) I’ve jumped on for a few days at a time during the past nine years I’ve been back in Iowa, yet never fully committing to the whole week.

    But after riding this year — after getting caught up in the contagious joy and unity of the fellow cyclists (ranging from 10-year-olds to 93-year-olds), after making new friends from all parts of the world, after getting swept up in the common goal of reaching the Mississippi River, after feeling the sense of accomplishment and freedom that comes from covering great distances under your own power, and after breathing in all of rural Iowa’s beauty on those car-free country roads…after all that, I am already planning on doing the entire weeklong ride next year.

    I even have a team name already — Team Pieowa.

    I posted my team name on Facebook last week. I was only half-joking, but like most of the crazy adventures that happen in my life, it gained momentum almost immediately after several people left comments. They wanted to join, someone offered to help with the support crew, and the next thing you know the idea has gone from wishful thinking to really happening.

    If you want to join me, let me know. We’ll need a support vehicle (maybe a van or bus or RV or just bike trailer) and a driver. We’ll want to get team jerseys designed. (Any graphic artists out there jonesing for a project?) If nothing else, this will be something fun to focus on during the long winter months, something to look forward to and a reason to not slack off on the exercise. There will be no last-minute decision to go, no FOMO. Only miles of cornfields and open sky; thousands of happy, healthy people; new friends to be made; local communities welcoming visitors; pies waiting to be enjoyed. Like labor pains, I will have long forgotten about the trifecta of heat, headwinds and hills, forgotten a
    bout the sore muscles and sunburn, and I’ll be excited to do it all over again.

    Next summer — July 19 – 25, 2020 — you will find me, along with thousands of other people, pedaling across Iowa in a community effort of endurance and fun.

    I hope you’ll come along for the ride.

    For more info on RAGBRAI: https://ragbrai.com

    KEY LIME PIE 

    GRAHAM CRACKER CRUST  

    1-1/2 cups graham crackers (about 9 to 12 crackers, at least one sleeve), crushed (increase amount if you’re using a large, deep-dish pie plate)
    5 to 6 tbsp butter, melted

    Optional ingredients: 1 tsp cinnamon and 1/4 cup sugar (I make mine without these)

    Crush crackers by putting in a ziplock bag and roll with rolling pin. Mix melted butter into cracker crumbs, then press into pie plate. Bake at 350 for 10 minutes.

    FILLING

    1 (14-oz.) can sweetened condensed milk
    4 egg yolks (save 2 egg whites)
    1/2 cup fresh squeezed lime juice (To get ½ cup of juice will take about 6 Persian limes.)
    2 tsp lime zest (optional but zesty!)

    Whisk 4 egg yokes, add condensed milk and lime juice.

    Optional step, but one that I always do: Beat 2 egg whites until stiff and fold into this mixture. This will make your filling lighter.

    Pour into pie shell. Bake at 350 degrees for 20 minutes or until filling is set. Let cool, then chill for at least 3 hours. Top with whipped cream. Store in refrigerator up to a week.

    TOPPING:

    1 cup heavy whipping cream
    3 tbsp sugar

    Beat cream and sugar until peaks form. Spread over top of cooled pie.

    TIP:  
    Instead of little key limes, you can also use “regular” limes, also known as “Persian” limes. They are bigger and juicier and thus easier to squeeze, but are said to be less tangy than key limes. However, I did a taste test with a few key lime pie aficionados in Key West, people who swear by using key limes, and they all voted for the pie made with the Persian limes. Even the experts were fooled. Go figure. (This is why I insist on questioning authority and thus dispelling myths.)

    TIP:
    You can use bottled lime juice. Recommended brands are Nellie and Joe’s or Manhattan (unsweetened). It’s a lot faster and easier than squeezing those mini key limes and will keep your fingers from pruning. That said, I always prefer using fresh fruit.