Pi(e) Day 2011!

March 14, 2011

Happy today foodie nerds of the world!  In the QT Pi(e) world, the day began with a quick walk to the neighborhood coffeeshop and one day host of QT Pi(e)s!

Inside my recipe box was our latest print material.  I was up late the night before cutting out the book version of the Pi(e) Day stop motion video.

I left the sweet potato swirl pie for the Lili patrons, picked up the apple pies and walked to work.  Walking with pi(e)s is very good exercise!

By 11am, the pie plates began to look like this…

At this point, I cut off a tiny sliver just to quality control the situation.  The slice passed the taste test!

I clearly need to up the pie production to keep up with my coworkers!

Happy Pi(e) Day 2011 Everyone!

 

Pi(e) Day Eve: Pie Preparations

March 13, 2011

Though less baking work than Pi(e) Day 2010 (just perhaps), there were still lots of pies to be made:  a sweet potato version for Lili Coffeeshop, our gracious Pi(e) Day host and apple pi(e)s for the more geeked out minds of my day job.

Whole Wheat + Unbleached Flour from Saint Vincent Gristmill

Amish Butter from Minerva, Ohio (about 78 miles from PGH)

Maple Syrup from Milroy Farms in Salisbury, PA.  Honey was a reserve supply purchased at the Farmers at the Firehouse fall farmer’s market.

Goat milk chevre and farm fresh eggs

Heavy Whipping Cream from Turner Dairy

Sweet potatoes from Clarion River Organics

For the Crust

16 Tbs Amish butter, cold
1 cup + 3 Tbs Saint Vincent’s Unbleached Flour
1 cup Saint Vincent’s Whole Wheat Flour
1 package goat milk chevre, cold
4 Tbs honey
3 Tbs Apple Cider, ice cold

Whisk together the flours in a medium sized bowl.  Use a pastry blender to cut in the cold butter until dough resembles small peas.  Cut in the cold goat cheese until the mixture resembles coarse sand.  Add and incorporate the honey.  Add the ice cold apple cider.  Use a pastry blender to mix until the dough sticks together.  Use your hands as necessary, but do not overwork the dough.  Form into 2 discs and cover them with foil.  Set aside in the freezer for about 10 minutes or in a refrigerator for 30 minutes.

Preheat the oven to 350°F

Remove the discs.  On a well floured surface, use a rolling pin to shape the first disc into a rectangle.  Press it into the pan.  Remove overhanging dough.  Roll out the second disc.  Press it into the pan.  Use water to seal the overlapping seam.  Bake for 10 minutes until slightly golden.

For the Sweet Potato Filling

2 cups mashed sweet potatoes
1/2 cup maple sugar
2 eggs

Peel the sweet potatoes and cut into 1 in cubes.  Boil until soft.  Use a mixer to puree.  Blend all the ingredients and pour into the pie crust.

For the Sweet Goat Cheese Swirl

2 goat milk chevre packages
1/2 cup maple sugar
2 eggs

Beat the goat cheese and maple syrup until well blended.  Add the eggs one at a time.  Stir to incorporate.

Spoon dollops of the cream cheese mixture into the sweet potato filling.  Use a chopstick of knife to swirl the two fillings.

Bake for 40-50 minutes until center is set.

Gala apples and Apple Cider from Dawson’s Orchards

All the apple pies started with a base of apple chunks boiled in apple cider and water.  Once the apples were soft, I drained off the water and added a steady flow of honey and stirred to incorporate.  The applesauce was the base, followed by my fancy and then drizzles of maple syrup and buttery flour crumbs.

A special handpie for the little miss coffeeshop namesake!

All packed and ready to transport to work on Pi(e) Day!

Open Thread: Pittsburgh’s Small Press Festival

September 25-26, 2010

Open Thread is an arts & literary service organization based out of Pittsburgh, whose books, events, and online presence highlight emerging artists and writers from Ohio, Pennsylvania, and West Virginia. The Pittsburgh SPF is Pittsburgh’s annual small press festival, organized by Open Thread, sponsored by AIR: Artists Image Resource, and supported in part by The Heinz Endowments.  The QT Pi(e) Project was one of the artisanal vendors on site.

The Pie Preparation

The Event

Erin was the head pie girl for this event as I (Quelcy) was away camping in Allegany State Park.  Erin added new flags to our supplies and experimented with some new packaging ideas.

 

 

 

Parking Day and Night

September 17, 2010

PARK(ing) Day is a annual open-source global event where citizens, artists and activists collaborate to temporarily transform metered parking spaces into “PARK(ing)” spaces: temporary public places. The project began in 2005 when Rebar, a San Francisco art and design studio, converted a single metered parking space into a temporary public park in downtown San Francisco. Since 2005, PARK(ing) Day has evolved into a global movement.  The mission of PARK(ing) Day is to call attention to the need for more urban open space, to generate critical debate around how public space is created and allocated, and to improve the quality of urban human habitat … at least until the meter runs out!

The Polish Hill (Trailer) Park(ing) Day was a collaboration between The Caravan Collective and the lovely folks of Lili Coffee Shop featuring friends from, Copacetic Comics Company, Mind Cure Records, the music of Robin Vote and our delicious pies a la mode!

One of the Polish Hill neighbors brought deliciously deviled and locally sourced eggs.

Then Erin became a ghost, and that was the end of Park(ing) Night.

Hothouse: The Event!

August 2010

Hothouse came and went so quickly.  Our bakery facade exceeded our expectations.  We shared our pie and ice cream mission with several party attendees who made some of the best faces after sampling our pies!  And we still had time to party!  All in all, it was worth the effort.  Special thanks to Dana Leigh Dolney, our official QT Pie photographer for the evening.

All those QT Pies did not last long.

There were just a few remaining crumbs…

 

… and two HUNGRY QT Pie girls!

Finger licking good QT Pies!

Then it was time to close up the little bakery and enjoy the party!

Slim Cessna and Friends.  Their shows are always a good time, and this show in particular created some sparks!

Cookspeak Part I: The Pie Preparation

August 2010

When we first appeared on an episode at The Waffle Shop, we met Tom Totin, who does a segment called “Cookspeak.”  The regularly scheduled program (Sundays from 11am-noon), is an “Out of the box Culinary Commentary by an experienced Cook who still loves the business in spite of himself.”  We all hit it off smashingly, so Tom invited us to be guests on his program.

We couldn’t appear without pie!