Pie + Beer at Two Local Pop-Up Pie Shops

Did you know PIE is the #1 food trend predicted for 2011? I, for one, couldn't be more happy about it -- if you're a regular reader of Pardon My Crumbs, you'll probably remember the S'mores Campfire Pie I baked for KCRW's Pie-A-Day contest last year, as well as my list of L.A.'s best pies for National Pie Day a few weeks ago. As if the resurgence of all-things-pie isn't appetizing enough, now two local pie pop-up shops are pairing a hoppy (err, happy) element with their homemade pies. BEER.

My S'mores Pie

Sunday, Feb. 20 (12-6 p.m.): Flying Pie Man + Eagle Rock Brews

Yuichiro, the Flying Pie Man himself, brings his homemade savory pies to Eagle Rock Brewery (3056 Roswell Street, Los Angeles), famous for its award-winning Red Velvet ale. Few things sound better than digging into a pie -- especially when they're savory flavors such as pork belly, chili, vegetarian pot pie, or Flying Pie Man's award-winning meat pie -- while sipping a frosty brew that was made mere steps away. Even if you can't hang out, bring your EGB growler for a re-fill and take some pie to-go.

Brews at Eagle Rock Brewery

Photo credit: LA Times

Flying Pie Man's Award-Winning Meat Pie

Photo credit: Flickr/dommichu

Monday, Feb. 21 (6-10 p.m.): Crust by Stephanie Jayne + Golden State

Aside from my personal favorite happy hour at Oliverio, Crust's four-hour pop-up appearance at WeHo's burger & beer bar Golden State (426 Fairfax Ave., WeHo) can certainly be considered the next best thing. Stephanie Jayne, former law-student-turned-pastry-chef-turned-Crust's-owner, is sure to satiate the after-work, happy hour and dinner crowd with her made-from-scratch pies; think cherry pie with tart red cherries and a perfectly-weaved lattice crust. A Fleur de Sel caramel tart with dark chocolate ganache, salted caramel and addictive cracker brittle (salted crackers layered with caramel crunch and dark chocolate drizzle). Sugary, buttery Missouri butter pie. Classic apple with Washington apples and signature crust, and her version of a campfire S’more pie with milk chocolate ganache, homemade graham cracker and homemade toasted marshmallow. The pies come whole, in individual portions, by the slice, in "shooter" form, and in paper bag-wrapped, handheld pies (finally, a fabulous alternative to McDonald's crapple pie). Order one of Golden State's beer floats or a pint of their MANY beers on draft and you're, well, golden.

Photo credit: Crust By Stephanie Jayne

Crust's S'mores Pie

Photo credit: Crust By Stephanie Jayne

PardonMyCrumbs in the LA Times!

Last week my S'Mores Summertime Pie was posted as part of KCRW's Pie-A-Day Project. If you've got the time – and equipment – to try it out, I promise you won't be disappointed! It's such a fun pie to make and even more delicious to eat. As if that wasn't exciting enough, my S'Mores Pie was even featured this morning in LA Times' Daily Dish section! Check it out below:

S'mores Pie: The Perfect Summertime Dessert!

I don't know who first invented the S'more, but I'd really like to kiss them. Or, considering my husband might not approve, just give them a really big hug. Just think about S'mores for a second. There's nothing better -- especially during a summer campfire, outdoor BBQ or even as an impromptu stove-top dessert -- than the combination of a perfectly-roasted marshmallow and melted square of chocolate, squished between two crispy graham crackers. For kids, S'mores are the perfect excuse to get messy with their food. For adults, S'mores are the perfect excuse to act like a kid again. It's the ultimate win-win dessert.

Photo courtesy of CampWisconsin.com

Making the perfect S'more is an art form, and everyone has their own technique. You know it's true. Once you get that soft, jet-puffed marshmallow in your hands and secure it to the roasting skewer, it gets personal. Do you go for the scorching method, roasting your marshmallow in a blaze of carmellized-sugar glory? Or are you the perfectionist, constantly turning your marshmallow rotisserie-style until it's the perfect shade of toasty brown? Do you break the chocolate into pieces, making sure you get some in every bite? Or do you even get that far, instead abandoning the sandwich and popping the roasted marshmallow straight from the skewer?

Whatever your technique, the result is the same for kids and adults alike: a sticky, satisfied, chocolate-toothed grin. Especially for me. Which is exactly why I took the signature S'more and turned it into a pie for the Pie-a-Day Project. It's got a crushed graham cracker crust, chocolate ganache center and brûléed marshmallow topping. Just consider it the S'more for grown-ups. But don't worry, you can still lick your fingers.

S'mores: The Pie Version!

S’Mores Summertime Pie

Ingredients:

• 1 1/2 cups cinnamon graham cracker crumbs (12-15 graham crackers)
• 8 tablespoons melted butter
• 7 ounces semi-sweet chocolate chips
• 1 cup heavy cream
• 1 egg
• 1/2 teaspoon sea salt
• 8 egg whites, room temperature
• 2 cups sugar
• 1/2 teaspoons cream of tartar
• 2 teaspoons pure vanilla paste (I use Nielsen-Massey's Madagascar Bourbon Pure Vanilla Bean Paste)

1. To make the crust, break up the cinnamon graham crackers into the bowl of a food processor. Pulse until the crackers are finely ground. If you don't have a food processor, you can put the graham crackers into a large Ziploc bag and crush with a rolling pin or the back of a large spoon. Place the butter in a separate bowl and heat until melted through, either in the microwave or in a small pan. Pour the melted butter into the graham cracker crumbs and mix until the crumbs have completely absorbed the butter (the consistency will be like wet sand). Next, butter a 9-inch pie pan and firmly press the graham cracker crumbs against the bottom and sides of the pan, making sure it is an even layer. Hint: the bottom of a measuring cup is great for smoothing out the crust and pushing it up against the sides of the pan. Place the pie pan in the refrigerator to chill for at least 30 minutes (if you're in a rush for time, 15 minutes in the freezer works well, too).

I use cinnamon graham crackers from Trader Joe's.

Crumble graham crackers into the bowl of a food processor.

Pulse until graham crackers are finely ground.

Melt butter and combine with crushed graham cracker crumbs.

Mix butter and crumbs until the consistency is like wet sand.

Spread evenly in a pie dish and chill for 20-30 minutes.

2. While the crust chills, make the chocolate filling. Preheat the oven to 350 degrees. Put the chocolate chips in a large glass or stainless steel bowl. Heat the cream in a saucepan until it is scalded (but not boiling). Pour the cream over the chocolate chips and let it stand for 1-2 minutes. Using a metal whisk, combine the cream and chocolate together until all the chocolate is melted and the mixture is glossy and smooth. Add the salt and one egg into the chocolate mixture and whisk to fully combine. The mixture should be thick, similar to pudding. Remove the crust from the refrigerator or freezer. Pour in the chocolate mixture and spread to edges of crust. Bake for 25 minutes, or until the filling is mostly set but a little wobbly in the center. Remove from the oven and let cool.

Place chocolate pieces in a bowl.

Pour scalded cream over chocolate. Let sit for 1-2 minutes.

Whisk until chocolate mixture is silky smooth.

Add salt and one egg. Whisk until combined. Pour chocolate mixture into cooled pie crust.

Bake until mixture is set but still wobbly in the middle.

3. While the pie is cooling, start the marshmallow topping. Combine the egg whites, sugar, and cream of tartar in a double boiler over medium-high heat. Whisk frequently, checking the temperature with a candy thermometer until it reaches 160 degrees (the mixture should be opaque and starting to thicken). Transfer the mixture to a standing mixer fitted with a whisk attachment. Mix at low speed, gradually increasing to medium-high speed as the mixture thickens. Beat until the mixture is glossy and forms stiff peaks. Add the vanilla paste and mix for another 10-15 seconds, until it is just combined.

Put egg whites, sugar and cream of tartar in a double boiler. Whisk until is reaches 160 degrees.

When marshmallow reaches 160 degrees, transfer to mixing bowl and whip until light and fluffy (I forgot to take a photo of the finished marshmallow, sorry!)

4. It's time to add the marshmallow topping. Put the marshmallow mixture into a piping bag fitted with a large star tip. Starting in the center of the pie and moving outwards, pipe one to two-inch tall stars, pulling the piping tip straight up and gradually decreasing the pressure as it pulls away from the pie. Repeat until entire pie surface is covered with marshmallow stars.

Pipe marshmallow onto cooled chocolate layer.

To brûlée the marshmallow, I prefer to use a culinary propane torch, available at most hardware or cooking stores. Carefully ignite the torch and slowly move the flame back and forth over the top of the marshmallow until it starts to look "toasted." If you don't have a culinary torch, you can brûlée the topping in the broiler of your oven. Just cover the crust with foil (to prevent it form burning) and broil it for 2-3 minutes. Keep a close eye on the pie so it doesn't go from brûléed to burned.

Watch the marshmallow topping as it brûlées in the broiler. It can go from brûléed to burned in an instant!

5. Serve and enjoy! Helpful hint: when serving, dip a sharp knife in hot water and then cut through the pie. The heat helps the knife easily cut through the marshmallow.

Use a knife dipped in hot water to cut beautiful pieces of pie. Or just dig in with a fork; it's your choice!

This s'mores pie won't last long!

KCRW's Pie-A-Day Project: Curry Chicken Pot Pie

Last week I was invited to participate in KCRW's Pie-a-Day Project, part of the station's Good Food Blog. All summer long, Evan Kleiman – host of KCRW's Piecast and curator of the Pie-a-Day Project – will be posting her pie baking adventures and has asked other bakers, food bloggers (that's where I come in) and chefs to share a personal pie recipe and resulting baking exploits. Super exciting, right? Well, I took some time to seriously weigh my "pie" options. Should I risk being predictable and make a summer fruit pie? Or should I take an interpretive approach and make a pie that's not actually a tried-and-true "pie," like a pot pie? After combing through a ton of my favorite recipes, I decided to try two drastically different recipes – a Curry Chicken Pot Pie and a S'mores pie – and ask a few friends to judge.

Curry Chicken Pot Pie

This curry chicken pot pie is AMAZING. It's got such an incredible base, full of browned Crimini and Chantrelle mushrooms, peas, carrots, celery, onion, thyme and chopped rotisserie chicken. Add in the spicy, earthy curry flavor and the richness of the puff pastry and you've got a total winner, hands down. So why didn't I choose it for the Pie-a-Day project? Simply put, it just doesn't photograph well. A taste-tester/close friend suggested I submit it and call it the "Don't Judge A Pie By Its Crust" or "A Sight For Sore Pies," but I just couldn't do it. My S'mores pie – post coming soon – was equally delicious (homemade marshmallow, anyone?) and beyond gorgeous to look at.

So instead I'm posting the pot pie recipe here, because I KNOW you'll love this. It's become a staple on my recipe circuit and has already been requested for our next dinner party. It's great for groups and freezes really well, so you can make it and wait to bake it. You can even forgo the puff pastry and serve it over rice or quinoa. Or, just forget the rice altogether and eat it with a spoon; the filling is that good. And definitely play with the recipe; if you don't like mushrooms, substitute green beans. Throw in some corn kernels. Add in spicy chipotle seasoning. Make it your own, just like I've done!

Curry Chicken Pot Pie

Makes 6 individual pot pies

Ingredients:

• 1 cup frozen peas
• 1 cup fresh diced carrots
• 1 cup sliced mixed mushrooms (I used crimini & chanterelles)
• 2 tablespoons fresh thyme, minced
• 2 cups cubed cooked chicken (I used BBQ rotisserie chicken)
• 5 tablespoons butter, separated
• 1 cup chopped onion
• 1 cup chopped celery
• 2 1/2 cups low sodium chicken broth
• 1 cup milk
• 5 tablespoons flour
• 2-3 teaspoon curry powder
• 2 tablespoons fresh chopped parsley
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 package puff pastry, thawed and unrolled
• 1 egg
• 1 tablespoon water

To make the pot pie filling: Preheat oven to 400 degrees. In a saute pan over medium heat, heat one tablespoon butter and add the sliced mushrooms. Cook until the liquid has sweat out and they are golden brown. Set aside. Melt one more tablespoon of butter in pan and add chopped carrots and peas. Saute, stirring occasionally, until softened and golden brown. Remove from pan and add to mushroom mixture. Chop chicken into bite-sized chunks and add to mushroom mixture. Dice the thyme and add to mushroom mixture. Stir to combine and set aside.

Saute mushroom mixture until browned. Set aside.

Saute carrots and peas until browned. Add to mushroom mixture.

Add chopped thyme to vegetable mixture.

Add chopped chicken to vegetable & thyme mixture. Set aside.

In a saucepan, heat the chicken broth and milk. In another saute pan heat 1 tablespoon of butter and sweat the onion and celery. Add 2 more tablespoons of butter to the celery mix and cook out the water, 2-3 minutes. Add the flour and curry powder and cook for 1 to 2 minutes until vegetables are coated in flour and curry.

In a saucepan, heat milk and chicken broth.

In a saute pan, sweat celery and onions.

Measure 2-3 tablespoons of curry, depending on your preference. My curry powder of choice: Spice Islands Curry Powder.

Add flour and curry to vegetables.

Stir mixture until vegetables are coated.

Whisk in the hot milk mixture, stirring constantly until mixture is bubbling and becomes thick. Add parsley, salt and black pepper and stir. Add chicken & browned vegetable mixture and toss until combined. Pour into six small ramekins equally spaced on a cooking sheet.

Whisk in the hot milk mixture until thickened, then add parsley, salt and pepper.

Add chicken and vegetable mixture to pan.

Stir until it is fully combined.

Pour pot pie filling into six small ramekins separated on a cookie sheet.

Top each with a circle of puff pastry. Make sure to thaw the puff pastry for about 20-30 minutes before working with it. That way it will be easier to unroll and cut through. If puff pastry gets too doughy and warm, place back in refrigerator for a few moments until firm. Note: When working with the puff pastry, be careful when cutting the toppers. If you cut circles, make sure to press straight down with a cookie cutter or other round shape. Don't use a knife or pizza cutter as the layers of pastry will get locked together and refuse to rise.

Use a cookie cutter or sharp round shape to cut out pastry tops.

Top each ramekin with pastry round. Use the leftover pastry for decorative touches!

Whisk one egg and one tablespoon water in small bowl. Using a pastry or silicone brush, gently apply egg mixture to each pastry circle. Place sheet pan with ramekins in oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Apply egg wash to the pastry.

Cook in oven until browned and bubbly, about 25 minutes. Serve and enjoy!