The Grand Chawhee’s birthday pie

Grand Chawhee's Birthday Pie

This is a rather belated post about the Kentucky Derby!! We went all out, Mint Juleps and Hot Browns were had as per usual, but we also had this lovely pie!!

Named in honor of childhood memories and The Grand Chawhee, it’s a little more nutty than the standard Derby Pie, but we’re okay with that.

Here’s how to make it:

1/4 cup butter

1 cup Pecan Pie Spice

1/2 cup flour

2 eggs, beaten

1 teaspoon vanilla

1 cup semi sweet chocolate chips

2 cups chopped pecans

pie dough of your choosing (we used the pre-made stuff but if you want to make your own, go get ’em, tiger! We believe in you!)

Melt the butter and let cool. Preheat oven to 350° F.

Combine Pecan Pie Spice and flour. Mix in butter and all other ingredients.

Place dough into a 9inch pie dish and fill with mixture. Bake for 35 minutes.

Serve all by itself or with a dollop of bourbon whipped cream and enjoy!!

The Grand Chawhee's Birthday Pie

XO

Charleston Spice Co.

Jowl and Collard Pie

Jowl&Collard Pie

It’s here.

Cold weather.

Weather so cold that when you stand outside you think, This is it. I’ll never be warm again.

This sort of weather calls for warm delightfully rich foods to knock some sense back into ya, No, this is not the end, you can be warm again, there’s pie waiting for you.

And this pie. Wow. Talk about a dark horse, it came outta nowhere. And by nowhere, I mean it came out of leftovers and panic. What does one do with a little jowl bacon, collards, and a lone pie crust?!

One makes pie.

By the time I got my camera out this piece was all that was left of this DELICIOUS scrumptudidilyumptious savory pie.

Jowl&Collard Pie

Here are the general guidelines for this pie:

1/2 a medium sized onion

1/2 pound jowl bacon, diced

2 cloves of garlic

2 tablespoons Cocoa Nib Rub

a large pile of collards, 3 or 4 HEAPING handfuls (big hand handfuls, not small hand handfuls)

1 1/2 to 2 cups Jarlsberg cheese, grated

5 large/extra large eggs

a cup or so of buttermilk, read the rest of the recipe to get an idea of how much you need

1 pie crust

Masa flour

Preheat oven to 375 F.

Sauté onion, jowl bacon, and garlic. When onions are translucent and beginning to brown add a handful of collards and the Cocoa Nib Rub, add more collards as they cook down.

Grate the cheese. Beat the 5 eggs in a measuring cup then add buttermilk to bring the liquid level to 2 cups.

Roll out the pie crust and rub masa flour on one side. Place this side down in a 9 inch pie plate. This step isn’t necessary but it will keep the crust from sticking to your pie plate!!

Layer the collard mixture and cheese and pour egg mixture over all. Make the edges of your crust pretty & neat, or just fold it over like we did.

Bake 40 to 45 minutes until pie sets.

Enjoy warm or refrigerate and serve cold!

XO

Charleston Spice Co.

A Pi Day to Remember

Pi day 2015Do you know today’s date?!

It’s 3.14.15

Do you know what this means?!?!?!?!?!

Those are the first five digits of the mathematical constant pi! This is the one year that the date will be more that just the first three digits!!!!!!

Woah. I know. It’s a big deal.

So I made a pie to celebrate, an Apple, Craisin, Pecan, and Candied Ginger Pie.Pi day 2015Here’s what ya need:

1 humongous Honeycrisp apple, cubed (it was a HUGE apple, once cored and cubed it probably was at least 2 cups worth)

1 cup craisins

1 cup candied ginger, chopped

1 cup pecans, chopped

6 tablespoons brown sugar

1/4 cup granulated sugar

1 1/2 teaspoons Poudre Douce (or pie spice if ya don’t have that, or here’s a shameless plug, click here to buy some)

1/4 teaspoon salt

1 large egg and 2 egg yolks

pie crust for 9″ pie dish: this is up to you, if you make a wicked pie crust, please do so (and feel free to send me some tips and a recipe because I just bought some ready-to-go pie crust…).

Preheat oven to 350 F, set rack in center of oven.

Place apple, craisins, ginger, and pecans in a bowl.

Add sugars, Poudre Douce, salt, and egg. Stir until combined.

Pour this combination into your prepared crust. The verbose top crust is optional, I just love spelling things out with food. If you really want to achieve greatness you should see how many digits of pi you can fit on top of your pie.

Bake for 30 minutes. Take pie out and cover with aluminum foil and bake for another 30 minutes. With cover still on let cool for 20 minutes and serve!!!!

Pi day 2015

XO,

Charleston Spice Co.