“Pie-ography” Feature in Spring 2013 issue of Where Women Cook Magazine
My Life As A Pie…
By Jessica Serra Huizenga
If asked to describe my life, I know one thing for certain: for better or for worse, it goes on. Smiles, tears, ups, downs, good news, bad news—it all happens whether we expect it or not, but what truly matters is how we choose to react to what is thrown at us.
When setting out to translate my life vis-à-vis a pie, my first reaction was to not use a set recipe or exact measurements. While in most areas of my life I try to be super organized and prepared, when I’m being creative it is usually just the opposite. Sure there is something to be said for the careful planning and execution of certain tasks, but I think some of the best moments in life come out of pure, impulsive spontaneity. Things are either going to turn out wonderfully amazing, or fail miserably—but that’s what’s so exciting!
So I got in the kitchen, surrounded myself with a plethora of various ingredients, and started to think about what my pie would be like.
It would be simple and classic, yet unexpected and unique. It would have a combination of tasty flavors that, while each bold and distinct in their own right, would combine to make something even more fabulous. It would also be fun. Fun to create…fun to bake…fun to eat—playful and happy, but with a little bit of a kick.
And there would be sparkles. Lots of sparkles.
I started by heating some blackberries in a pot on the stove, along with some white sugar, brown sugar, cinnamon, nutmeg, and a bit of sage. I also added some cornstarch dissolved in water to thicken it all up and make it nice and gooey and yummy.
While I wanted the inside of my pie super sweet, the outside had to have a little bit of a spicy/tangy bite to it. I took a store bought crust (let’s be honest, sometimes we all just need a shortcut in life!) and sprinkled it with some black pepper, a touch of sage, and some fresh lemon zest. I then made my pie into miniature pie pops, because food on a stick is always more fun! I finished by dusting them with some edible glitter for that extra added brilliance.
If I’ve learned but one thing in my short life so far, it is that we must take the good with the bad—the sweet with the spicy—because there will certainly be plenty of both! Nothing in life (sadly, not even pie) is permanent, so savor life’s sweet moments when you can, and when you hit a bit of spice, stop for a second while you catch your breath and regain your senses.
…and always remember to add a touch of glitter!
{Sweet & Spicy Blackberry Sage Pie Pops with Lemon Pepper Crust}
*The most important ‘instruction’ for this recipe is that it is really just a guideline – ingredients can be substituted and amounts can be adjusted. Be creative and find what works best for you!
{Filling}
1 c. fresh blackberries
½ c. white sugar
½ c. brown sugar
A sprinkle of cinnamon (about ½ tbsp or to taste)
A pinch of nutmeg (about 1 tsp or to taste)
A dash of sage (about a tsp or to taste)
1 Tbsp cornstarch dissolved in water
{Crust}
Homemade or store bought pie crust
Black pepper
Sage
Fresh Lemon Zest
{Finishing Touches}
Lollipop sticks
Small bowl of water
Egg Whites, lightly beaten
Edible Glitter (Gold)
{Directions}
Combine blackberries, white sugar, and brown sugar on the stove in a medium size sauce pan over medium high heat. Stir until mixture combines and starts to slightly bubble. Add cinnamon, nutmeg, and sage along with cornstarch dissolved in water. Stir until mixture bubbles and thickens.
Remove from heat and let cool.
Preheat either a pie pop maker or your oven to 375°F
To prepare crust, roll out dough onto work surface. Sprinkle with black pepper, sage, and lemon zest. (Lightly press into crust so it stays on!)
Cut crust into uniform sized rounds.
Lay one round on your work surface (lemon pepper side down) and spoon about ½ -1 Tbsp of filling in the middle. Lay a lollipop stick down the center, making sure to position it more than halfway through the middle of the pie (so it will be secure). Dip your finger in a small bowl of water and run around the edge of the crust. Top with another round (lemon pepper side up). Use a fork or your fingers to ‘crimp’ or press the edges and seal the crusts together. Lightly brush with the egg whites.
If using a pie pop maker machine, follow the manufacturer’s instructions for baking. If using an oven, place pie pops on a cookie sheet and bake for about 15-20 minutes or until golden brown.
Let cool and brush with edible glitter for a sparkly finish!