The perfect summertime pie - Davis Enterprise

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Summer is the time to relax, refresh and indulge in sweet and heavenly treats. While you’re lounging poolside and watching the kids play, enjoy a cool, creamy and absolutely divine dessert that’s perfect on a hot day.

This luscious Coconut Key Lime Cream Pie has a smooth texture with toasted shredded coconut on top. It’s sweet, but not too sweet, and will leave your taste buds wanting more as soon as you take your first bite.

Fresh out of the refrigerator, it’s ideal for everyone to share on those days when it’s just too warm outside to not have a chilled snack.

Also topped with lime zest and maraschino cherries, visually this pie is a winner with fun pops of color that will leave your mouth watering.

To make this cool, creamy creation, add vanilla wafers to a blender to make crumbs. Add melted butter and blend. Add crumb mixture to the bottom of a pie pan and press against the sides. Refrigerate to make crust.

In another large bowl, beat cream cheese, condensed milk and coconut extract.

In a different large bowl, beat whipping cream until it starts to thicken. Add powdered sugar and lime juice. Reserve 1 cup of the whipped topping.

Add lime juice, coconut flakes and the reserved whipped topping to the cream cheese mixture then stir to combine.

Add cream cheese mixture to the pie crust and smooth it out. Top with whipped topping then garnish with toasted coconut, lime zest and maraschino cherries.

It’s the perfect pie to enjoy whether you’re outside enjoying some sunshine or inside, taking a break from the summer fun. After being chilled, all of the flavors combine to leave you with a delicious, one of a kind treat.

Find more summer recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

— Family Features

Coconut Key Lime Cream Pie

Servings: 6-8

Ingredients:

1 package (11 ounces) vanilla wafers
1/3 cup butter, melted
2 cups heavy whipping cream
¼ cup confectioners’ sugar
½ cup Key lime juice, divided
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon coconut extract
1 cup shredded coconut
¼ cup toasted shredded coconut
lime zest
maraschino cherries

Putting it together:

In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes.

In large bowl, beat whipping cream until it thickens. Add confectioners’ sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside.

In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust.

Refrigerate 4 hours.

Before serving, garnish with toasted coconut, lime zest and maraschino cherries.

The Link Lonk


June 30, 2021 at 12:32AM
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The perfect summertime pie - Davis Enterprise

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Bites: Elote Pizza @ Pie-Eyed. Better Get It Now! - thirdcoastreview.com

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When you’re thinking elotes, you’re likely picturing Mexican corn: steaming hot half-cobs slathered in mayo, studded with parmesean cheese and chili powder, and drenched in fresh lime juice. What you’re probably NOT thinking about is the clubby late-night pizza mecca, Pie-Eyed Pizza. You know the place: super quality slices at 4am to soak up the booze in your system and lines down Milwaukee Avenue.

But if you’re NOT thinking about Pie-Eyed Pizza when you think “elotes,” you’re missing out. For a limited time (through tomorrow, June 30, to be exact), Elotes is the slice of the month at Pie-Eyed.

Think the purest corn/elote flavors and textures, distilled down to their essence, and applied to the hot, fresh, giant-sized slices for which Pie-Eyed is so famous. Not “pizza with elote toppings” nor “pizza with elote flavor” it is, indeed, elotes AS a pizza. Hot fresh sweet corn, green cilantro notes, salty crumbly parm, dabs of perfectly cuminized hot sauce—reminiscent of that six month period when my ex’s housemate got obsessed with Valentina, but tastier—and fresh tangy lime squeezed over the top. Divinely salty, sweet, hot and with a zing of fresh lime juice. Perfect for late nights when your GF wants slices and the bestie screams “Mexican!”

Elotes Pizza and other delicious slices can be found at Pie-Eyed Pizza, 1111 W. Chicago Ave. at the corner of Milwaukee, Grand, and Ogden. For this month’s special slice, hours, and more, check their site at pie-eyedpizzeria.com.

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June 30, 2021 at 12:15AM
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Where to get your Fourth of July pie this year - Channel3000.com - WISC-TV3

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Additions of whipped toppings and ice cream are encouraged, but not mandatory for these Madison-made pies.

June 29, 2021 11:59 AM

Sam Jones

Posted: June 29, 2021 11:59 AM

Photo from PxHere

Pie has been around about as long as democracy, and while the United States definitely didn’t invent that either, both feel American through-and-through. There is no better time than Independence Day to dig into a flaky crust filled with fruit, so stock up on your pies from these local bakeries before (and long after) the Fourth of July.

Batch Bakehouse: This bake-from-scratch entity on Williamson Street flips out pies in traditional and mini sizes each day, so hop online and order your favorites early to ensure they don’t sell out. Cherry streusel screams summer, but key lime and blueberry streusel are also tremendously tasty options when it’s hot out. batchbakehouse.com

Madison Sourdough: Move over bread — it’s pie’s time to shine. The sourdough messiahs of Madison (also on Williamson Street) make mouth-watering pastries and desserts, including pie’s French cousin, the galette. Get your fix in the strawberry rhubarb or key lime variation. madisonsourdough.com

Hubbard Avenue Diner: 9- and 11-inch round pastries are the specialty of this Food Fight behemoth, and this Middleton diner has the flavor options to prove it. Strawberry rhubarb and raspberries and cream sound too refreshing to pass up, but the customary apple, cherry or coconut cream won’t let you down, either. hubbardavenuediner.com

The Looking Glass Bakery: Normally we would never suggest you opt for mini, but when there are 15 different kinds of pies to choose between, you just might have to go mini so you can try a ton. You can get classic desserts from this online-only shop, but intriguing combinations might tempt you away from the norm. Honey lemon, mixed berry and anise, peach rose rhubarb, brown sugar bourbon peach, cardamom pear and apple cheddar are all showstoppers, and we didn’t even dip into the tart selection. thelookingglassbakery.com

Norske Nook: The crusts at this Scandinavian spot are rolled by hand, so you’re sure to taste the love and care filling each of Norske’s pies. You can trek to Deforest to pick yours up IRL, or you can ship pies anywhere in the country right from your laptop. Treat your taste buds with the flavor-packed lingonberry apple, fresh peach, blueberry or cranberry apple. norskenook.com

The Rolling Pin Bake Shop: This Fitchburg fixture cranks out top-tier pies every day based on seasonal availability, with berry-packed flavors like the “fruits of the forest” option. Stocked to the brim with raspberries, blackberries, blueberries, strawberries, apples, rhubarb AND cherries, there’s no denying this pie has a stunning bites-to-your-buck ratio. Other pies include strawberry rhubarb, cherry, apple, dutch apple, banana cream, key lime, peach raspberry and blueberry. rollingpinbakeshop.com

Market Street Diner: This is the spot for pie in Sun Prairie. Home of Carl’s Cakes, Market Street Diner can fulfill even your loftiest baked good desires. Order a pie, or opt for other sweet treats like cheesecake, cupcakes, cookies or pastries. There are no rules when it comes to number of dessert options on July 4. shop.marketstreetdiner.com

Monty’s Blue Plate Diner: What’s a diner without a display case of pie? Every morning, the staff at Monty’s fire up the ovens to prepare the homemade pies for that day’s customers, so you always know your piece is freshly sliced. Dig into the classic fruit offerings at this Atwood Avenue mainstay, or take a leap with lemon cream cheese, banana cream, key lime or coconut cream. montysblueplatediner.com

COPYRIGHT 2021 BY MADISON MAGAZINE. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

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June 29, 2021 at 11:59PM
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Where to get your Fourth of July pie this year - Channel3000.com - WISC-TV3

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Pie Five Pizza Adds Stuffed Crust Pizza to the Menu - QSR magazine

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Pie Five Pizza introduced new Parmesan Crunch Stuffed Crust Pizza. Through July 11, a two-topping Parmesan Crunch Stuffed Crust Pizza will be available for only $5 with promo code “STFDCRNCH” redeemable online or in-store.

Pie Five Pizza is filling its house-made pizza dough with real mozzarella cheese, and the creativity didn’t stop there. The culinary team elevated the classic stuffed crust by adding a savory crunch to every bite of the outer crust. Pie Five’s stuffed crust is the first and only one topped with house-grated parmesan cheese and baked to a golden brown to create a crispy layer and texture to compliment the streams of cheese melting from the crust edge.

“Pie Five Pizza is proud to be the first national fast casual pizza restaurant to offer a personal stuffed crust pizza product for guests to enjoy,” says Pie Five Director, Adam Schmidt. “We took on the challenge to elevate stuffed crust to make it more fast casual starting with our premium, high-quality ingredients and then adding a unique and savory taste texture. Adding baked parmesan to the house-made crust brings a unique and craveable crunch factor. We are excited for guests to experience this delicious combination of flavor and crunch. We’re launching with a $5 promo because we want everyone to try this delicious stuffed crust pizza!”

Pie Five Pizza’s Parmesan Crunch Stuffed Crust Pizza starts with its house-made dough, made from scratch every morning in all traditional stores. The outer edge of the dough is stuffed with real, chewy mozzarella cheese, and then topped with Pie Five’s robust Tuscan Marinara sauce and house-grated mozzarella and parmesan cheeses. Even more parmesan cheese is sprinkled on the outer crust before it goes into the oven, and baked until golden brown and crunchy - a unique texture addition to Pie Five’s stuffed crust. The Parmesan Crunch Stuffed Crust is finished with a savory buttery garlic blend to bring delicious flavors down to the last bite.

“Demand is higher than ever for stuffed crust and for only $5, there’s nothing stopping guests from trying our unique version of the popular pizza,” says Pie Five Pizza’s Director of Operations, Aaron Archuleta. “Pie Five Pizza was equipped to introduce personal stuffed crust pizza to the fast-casual space, as our oven technology allows our team to create an elevated stuffed crust that incorporates crunch and flavors our guests crave. Our team rose to the challenge of making stuffed crust fast casual and worked hard to make this vision come to life. We know guests are going to love the taste!”

Pie Five’s latest menu addition closely follows the launch of its Impossible Tuscan Pizza and Panzano Pizza introduced to stores earlier this year. The fast casual brand has built a strong innovation pipeline and continues to cook up the next best bite for its guests.

Pie Five’s new Parmesan Crunch Stuffed Crust Pizza is available at traditional store locations. From June 28-July 11, a two-topping Parmesan Crunch Stuffed Crust Pizza will be available for $5 with the promo code, “STFDCRNCH.” Simply use the code when ordering online, on the mobile app, or give the code to a team member when ordering in-store.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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June 28, 2021 at 09:12PM
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The Farmstead Pastries serving pie and doughnuts in Hutchinson, KS - The Hutchinson News

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Four years ago, Marj Nisly had an idea about how to make a little more income for her young family.

One day, her girls asked if they could sell lemonade from the family driveway. That made Marj think, why not sell other goods?

She liked baking, and she always made cookies and rolls for her children. So, this mother of three decided to cook up some donuts and cinnamon rolls and sell them from her home. She named her business The Farmstead Pastries.

Friends and family asked her to keep baking. They looked forward to the every other Friday treat. 

Marj said it is hard to believe she has continued this "home-based" business for so long. 

More: Homemade raspberry rolls are a draw at this small-town market

Family bonds

Marj had her doughnut recipe down pat, but she asked her mother, Yvetta Wickey, for her cinnamon roll one.

"It's a recipe I've used for years and years," Yvetta said. "The first time I made them they turned out hard as a rock, but I kept trying."

Yvetta showed Marg how to make her tried and true rolls. There was not a recipe card because she does not use exact measurements. She is always eyeballing and feeling for consistency. 

When Marj wanted to expand to fry pies, once again, she asked her mother for advice.

"I had tried and I was failing," Marj said. 

The two women got together in Marj's back baking room and crafted the pies over and over again, trying out fillings. They asked Marj's children and her husband, Nate, to taste test. 

More: Homemade raspberry rolls are a draw at this small-town market

"We worked until we had it the way we wanted," Yvetta said. 

Eventually, they came up with blackberry, strawberry, peach, and chocolate fillings. In addition, they added cream cheese to some of the fruit flavors to make a new flavor, like raspberry-cream fry pie. 

All their pies are made from scratch, including their fillings. When in season, they will use fresh fruit to make the filling.

Jana, 14, has started making doughnut knots, standing alongside her mother and grandmother. Usually, Yvetta rolls and Marj fills and fries the pies. The two women usually make up 70 pies every other Thursday and then sell on the following Friday.

Because both women are continually inventing, they try to make the process more efficient. 

"You have to come up with ideas to make things easier," Marj said. "I always said there's got to be a faster way. There usually is."

More: Here are 6 ways to celebrate National Doughnut Day on Friday

Work schedule

Because they only sell their baked goods every other week, the two women get together on Wednesday's and Thursday's to bake their goods. Marj is up by 4:15 a.m, and Yvetta arrives by 7 a.m.

On every other Friday morning, Marj's husband, Nate, gets in the act. He fries the doughnuts and donut holes, making sure each batch is freshly fried, while Marj continues to refill the baked goods and make and bake cinnamon rolls. 

They start selling at 6 a.m. and continue until they run out of product — no later than 2 p.m. This Friday, Marj, Jana and Yvetta will have their home baked goods ready to be grabbed up at Farmstead Pastries at 5307 South Dean Road in Hutchinson. 

"It's unpredictable when we close down," Marj said. "Everything sells. I feel quite blessed."

The Farmstead Pastries can be reached at 620-727-5368.

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June 29, 2021 at 07:45AM
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Jollibee launches order app with free pie incentive - QSRweb.com

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Photo provided.

Jollibee is enticing customers to use its new Jollibee ordering app with a free pie incentive.

For the next two weeks, customers using the fast food brand's app to place orders will get a free peach mango pie, according to a press release.

The app supports orders for delivery and in-store pickup and is live across the United States and Canada via the Apple App Store and Google Play.

The pie offer can be redeemed by entering the promo code "JoyOnline" at checkout. The promotion will run through July 12.

"Our customers are always asking for more ways to order their favorite Jollibee items, so allowing them to connect directly with us through our own app was an obvious solution," Maribeth Dela Cruz, president of Jollibee Group North America, Philippine Brands, said in the release. "The new platform will help us engage with our customers through a centralized hub for transactions where they will be able to track, customize and order their favorite Jollibee meals like our famous Chickenjoy (Jolly Crispy Chicken in Canada) all from the comfort of home."

In addition to the app, customers can also place an order for pickup and delivery through Jollibee's websites, JollibeeUSA.com and JollibeeCanada.com. Customers who check out through their account on Jollibee's website are also eligible to use the code "JoyOnline" to receive a free Peach Mango Pie on all orders for the next two weeks.

Jollibee is the largest fast food chain brand in the Philippines, with a network close to 1,200 stores. In North America, Jollibee opened its first store in 1998 in Daly City, California. It now operates 66 stores across the region, with 49 stores in the states of Arizona, California, Florida, Hawaii, Illinois, Maryland, Nevada, New Jersey, New York, Texas, Virginia and Washington in the United States, and 17 stores across Alberta, Manitoba, Ontario and Saskatchewan, Canada.

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June 28, 2021 at 10:14PM
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Jollibee launches order app with free pie incentive - QSRweb.com

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Pie Five Pizza Introduces NEW Parmesan Crunch Stuffed Crust Pizza - inForney.com

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DALLAS, June 28, 2021 /PRNewswire/ -- The wait is over - fast casual stuffed crust pizza is finally here! Pie Five Pizza is proud to introduce the NEW Parmesan Crunch Stuffed Crust Pizza. Starting today through July 11, a two-topping Parmesan Crunch Stuffed Crust Pizza will be available for only $5 with promo code "STFDCRNCH" redeemable online or in-store.

Pie Five Pizza is filling its delicious house-made pizza dough with real mozzarella cheese, and the creativity didn't stop there. The culinary team elevated the classic stuffed crust by adding a savory crunch to every bite of the outer crust. Pie Five's stuffed crust is the first and only one topped with house-grated parmesan cheese and baked to a golden brown to create a crispy layer and texture to compliment the streams of cheese melting from the crust edge.

"Pie Five Pizza is proud to be the first national fast casual pizza restaurant to offer a personal stuffed crust pizza product for guests to enjoy," said Pie Five Director, Adam Schmidt. "We took on the challenge to elevate stuffed crust to make it more fast casual starting with our premium, high-quality ingredients and then adding a unique and savory taste texture. Adding baked parmesan to the house-made crust brings a unique and craveable crunch factor. We are excited for guests to experience this delicious combination of flavor and crunch. We're launching with a $5 promo because we want everyone to try this delicious stuffed crust pizza!"

Pie Five Pizza's Parmesan Crunch Stuffed Crust Pizza starts with its house-made dough, made from scratch every morning in all traditional stores. The outer edge of the dough is stuffed with real, chewy mozzarella cheese, and then topped with Pie Five's robust Tuscan Marinara sauce and house-grated mozzarella and parmesan cheeses. Even more parmesan cheese is sprinkled on the outer crust before it goes into the oven, and baked until golden brown and crunchy - a unique texture addition to Pie Five's stuffed crust. The Parmesan Crunch Stuffed Crust is finished with a savory buttery garlic blend to bring delicious flavors down to the last bite.

"Demand is higher than ever for stuffed crust and for only $5, there's nothing stopping guests from trying our unique version of the popular pizza," said Pie Five Pizza's Director of Operations, Aaron Archuleta. "Pie Five Pizza was equipped to introduce personal stuffed crust pizza to the fast casual space, as our oven technology allows our team to create an elevated stuffed crust that incorporates crunch and flavors our guests crave. Our team rose to the challenge of making stuffed crust fast casual and worked hard to make this vision come to life. We know guests are going to love the taste!"

Pie Five's latest menu addition closely follows the launch of its Impossible^TM Tuscan Pizza and Panzano Pizza introduced to stores earlier this year. The fast casual brand has built a strong innovation pipeline and continues to cook up the next best bite for its guests.

Pie Five's new Parmesan Crunch Stuffed Crust Pizza is available at traditional store locations. From June 28-July 11, a two-topping Parmesan Crunch Stuffed Crust Pizza will be available for $5 with the promo code, "STFDCRNCH." Simply use the code when ordering online, on the mobile app, or give the code to a team member when ordering in-store. Find the location nearest you with Pie Five's location finder.

About Pie Five Pizza

Dallas-based Pie Five Pizza is a subsidiary of Rave Restaurant Group, Inc. (NASDAQ: RAVE). Rave owns, franchises and supplies more than 200 Pie Five and Pizza Inn restaurants operating domestically and internationally. Pie Five Pizza is the leading brand in the rapidly growing fast casual pizza space, offering individual handcrafted pizzas with fresh ingredients made to order in less than five minutes. The brand was named among Fast Casual's Top "Movers & Shakers" for three consecutive years, 2015 "Best Franchise Deal" by QSR Magazine, 2012 Hot Concepts winner by Nation's Restaurant News and one of "10 Hot New Restaurant Chains from Established Brands" by Forbes.com. For more information, please visit PieFivePizza.com.

About RAVE Restaurant Group, Inc.

Dallas-based RAVE Restaurant Group [NASDAQ: RAVE] owns, operates, franchises and/or licenses more than 200 Pie Five Pizza Co. and Pizza Inn restaurants and Pizza Inn Express kiosks domestically and internationally. Pizza Inn is an international chain featuring freshly made pizzas, along with salads, pastas, and desserts. Pie Five Pizza Co. is a leader in the rapidly growing fast-casual pizza space. The Company's common stock is listed on the Nasdaq Capital Market under the symbol "RAVE". For more information, please visit www.raverg.com.

Media Contacts

Kelly Hoskinson

kelly@thepowergroup.com 

469.620.1055 ext. 1003

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SOURCE Pie Five Pizza

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June 28, 2021 at 07:30PM
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Real Pie Co. explored new opportunities during Covid shutdown (Video) - Sacramento Business Journal - Sacramento Business Journal

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Real Pie Co. explored new opportunities during Covid shutdown (Video) - Sacramento Business Journal - Sacramento Business Journal

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Pie Five Pizza Introduces NEW Parmesan Crunch Stuffed Crust Pizza - PRNewswire

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DALLAS, June 28, 2021 /PRNewswire/ -- The wait is over - fast casual stuffed crust pizza is finally here! Pie Five Pizza is proud to introduce the NEW Parmesan Crunch Stuffed Crust Pizza. Starting today through July 11, a two-topping Parmesan Crunch Stuffed Crust Pizza will be available for only $5 with promo code "STFDCRNCH" redeemable online or in-store.

Pie Five Pizza is filling its delicious house-made pizza dough with real mozzarella cheese, and the creativity didn't stop there. The culinary team elevated the classic stuffed crust by adding a savory crunch to every bite of the outer crust. Pie Five's stuffed crust is the first and only one topped with house-grated parmesan cheese and baked to a golden brown to create a crispy layer and texture to compliment the streams of cheese melting from the crust edge.

"Pie Five Pizza is proud to be the first national fast casual pizza restaurant to offer a personal stuffed crust pizza product for guests to enjoy," said Pie Five Director, Adam Schmidt. "We took on the challenge to elevate stuffed crust to make it more fast casual starting with our premium, high-quality ingredients and then adding a unique and savory taste texture. Adding baked parmesan to the house-made crust brings a unique and craveable crunch factor. We are excited for guests to experience this delicious combination of flavor and crunch. We're launching with a $5 promo because we want everyone to try this delicious stuffed crust pizza!"

Pie Five Pizza's Parmesan Crunch Stuffed Crust Pizza starts with its house-made dough, made from scratch every morning in all traditional stores. The outer edge of the dough is stuffed with real, chewy mozzarella cheese, and then topped with Pie Five's robust Tuscan Marinara sauce and house-grated mozzarella and parmesan cheeses. Even more parmesan cheese is sprinkled on the outer crust before it goes into the oven, and baked until golden brown and crunchy - a unique texture addition to Pie Five's stuffed crust. The Parmesan Crunch Stuffed Crust is finished with a savory buttery garlic blend to bring delicious flavors down to the last bite.

"Demand is higher than ever for stuffed crust and for only $5, there's nothing stopping guests from trying our unique version of the popular pizza," said Pie Five Pizza's Director of Operations, Aaron Archuleta. "Pie Five Pizza was equipped to introduce personal stuffed crust pizza to the fast casual space, as our oven technology allows our team to create an elevated stuffed crust that incorporates crunch and flavors our guests crave. Our team rose to the challenge of making stuffed crust fast casual and worked hard to make this vision come to life. We know guests are going to love the taste!"

Pie Five's latest menu addition closely follows the launch of its Impossible^TM Tuscan Pizza and Panzano Pizza introduced to stores earlier this year. The fast casual brand has built a strong innovation pipeline and continues to cook up the next best bite for its guests.

Pie Five's new Parmesan Crunch Stuffed Crust Pizza is available at traditional store locations. From June 28-July 11, a two-topping Parmesan Crunch Stuffed Crust Pizza will be available for $5 with the promo code, "STFDCRNCH." Simply use the code when ordering online, on the mobile app, or give the code to a team member when ordering in-store. Find the location nearest you with Pie Five's location finder.

About Pie Five Pizza
Dallas-based Pie Five Pizza is a subsidiary of Rave Restaurant Group, Inc. (NASDAQ: RAVE). Rave owns, franchises and supplies more than 200 Pie Five and Pizza Inn restaurants operating domestically and internationally. Pie Five Pizza is the leading brand in the rapidly growing fast casual pizza space, offering individual handcrafted pizzas with fresh ingredients made to order in less than five minutes. The brand was named among Fast Casual's Top "Movers & Shakers" for three consecutive years, 2015 "Best Franchise Deal" by QSR Magazine, 2012 Hot Concepts winner by Nation's Restaurant News and one of "10 Hot New Restaurant Chains from Established Brands" by Forbes.com. For more information, please visit PieFivePizza.com.

About RAVE Restaurant Group, Inc.
Dallas-based RAVE Restaurant Group [NASDAQ: RAVE] owns, operates, franchises and/or licenses more than 200 Pie Five Pizza Co. and Pizza Inn restaurants and Pizza Inn Express kiosks domestically and internationally. Pizza Inn is an international chain featuring freshly made pizzas, along with salads, pastas, and desserts. Pie Five Pizza Co. is a leader in the rapidly growing fast-casual pizza space. The Company's common stock is listed on the Nasdaq Capital Market under the symbol "RAVE". For more information, please visit www.raverg.com.

Media Contacts
Kelly Hoskinson
[email protected] 
469.620.1055 ext. 1003

SOURCE Pie Five Pizza

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June 28, 2021 at 07:30PM
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Senior Center holds their first Pie and Ice Cream social - WXOW.com

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LA CROSSE, Wis. (WXOW) - The Harry J. Olson Senior Center had a fundraiser on Sunday in the form of a Pie and Ice Cream social. They plan to hold this event annually.

The event raised money for the senior center that looks to purchase the building they currently lease from the City of La Crosse. This building has been the center's home for over 50 years, but a 2019 survey conducted by a local architect claimed that the building needed over $1 million in repairs. The Pie and Ice Cream Social was just one of the ideas that the center's board of directors came up with as a way to earn money. It was pretty sweet.

The center boasts over 600 seniors that come to its facilities every week. Many of those seniors came out to the ice cream social with their families. The social featured plenty of warm pie and cold ice cream served right from the counter, and also featured a performance by the Coulee Chordsman, a local barbershop choir.

Members say that this is an important location for seniors. "We love it here, we want to stay here," says board member Donna Wavra. Wavra also coordinated the social. She says that the center is crucial to the well being of area seniors. She describes it as "a youth center for the older generations."

The center features all kinds of amenities, including a game room with cards and darts, an exercise room with trainers, and a lending library. They also host events like Tai Chi, dances on Wednesdays and Fridays, and also free time, where folks are welcome to come in and do whatever they please.

The center is open to anyone over 50 years old, and Wavra says the best way to get involved is to step through the door. She says, "Once you're here, you've got friends, everyone here is just waiting to say hi and welcome someone in."

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June 28, 2021 at 09:42AM
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Ice Cream Pie | Food & Recipes from the Farm | lancasterfarming.com - Lancaster Farming

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Ingredients

• 1/2 cup corn syrup
• 1/2 cup peanut butter
• 3 cups crisped rice cereal (they use Rice Krispies brand)
• Ice cream of choice

Directions

Mix corn syrup, peanut butter and rice cereal and layer in a 9-inch pie pan. Save about 1/4 cup for the top. Layer ice cream on top of crust. Sprinkle reserve crumbs on top. Drizzle with chocolate syrup and enjoy.

I have two married brothers and four brothers who aren’t married. I also have three sisters and two cute nieces. We have three cows, a lot of heifers, one dog, three puppies, eight horses, four mules, one work horse and around 80 chicks.

Recipe by Miriam Zook, Fort Plain, New York

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June 27, 2021 at 05:15PM
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Try Ree Drummond's 6-Ingredient Chocolate Peanut Butter Pie to Find Out Why It Has Nearly 300 Reviews on Food Network's Website - Showbiz Cheat Sheet

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One of the happiest duos ever created has to be the melding of chocolate with peanut butter. And Pioneer Woman star Ree Drummond brings the dynamic duo together in what has to be the perfect vehicle for the pair, her Chocolate Peanut Butter Pie.

With almost 300 reviews on Food Network’s website, it’s a definite fan favorite.

‘The Pioneer Woman’ Ree Drummond | Bryan Bedder/Getty Images for Hearst

Drummond says potluck cooking is her ‘genre of food’

Her recipe for this pie, she wrote on her food blog, is “a classic take on Potluck Chocolate-Peanut Butter pie; in fact, I think a potluck supper is where I first feasted on something resembling this unbelievably rich delight.”

The Pioneer Woman host has never pretended to be a Le Cordon Bleu chef. For Drummond, her food series has been about helping home cooks make meals quickly and deliciously. In fact, she’s placed her style of cooking firmly in the potluck camp.

“Incidentally, did you know Potluck is my genre of food?,” she writes. “It is. There’s nothing like two nine-foot tables arranged end to end and completely covered with a melange of casseroles, green bean dishes, salads, cakes, and pies to give you renewed appreciation for churchgoing women.”

What you’ll need for her Chocolate Peanut Butter Pie

Six ingredients is all you need to make Drummond’s decadent pie (full recipe here): Oreos (about which Drummond boldly writes, “I don’t like it when recipes say things like ‘chocolate sandwich cookies.’ They’re Oreos, sirs!”), butter, creamy peanut butter, cream cheese, powdered sugar, and Cool Whip.

The Oreos are crushed and combined with the liquefied butter (“Butter and chocolate cookies, life doesn’t get any better than that,” Drummond said in a video demonstrating how to make the pie) and pressed into a pie pan (“use your hands, start pressing the center”), then baked at 350 degrees for “five or seven” minutes. The pie crust is then set aside to cool.

The peanut butter and the cream cheese are mixed then the powdered sugar and Cool Whip are stirred in and it’s all spooned into the cooled crust. The Food Network star recommends refrigerating the pie for at least an hour before you serve it up and also concludes her recipe with this caution: “Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!”

The overwhelmingly positive reviews for this rich pie

What’s not to love about chocolate and peanut butter? At least that’s what Drummond’s reviewers on the Food Network’s website for her pie recipe seem to think.

One home cook, mirroring Drummond’s warning about the pie’s richness recommended a fix to the recipe on the Food Network to ensure bigger servings: “So great, but very rich! A small small sliver does the trick. I saw someone in the comments suggest using 3/4 cup sugar and adding milk. [I] would try these changes if I make it again…I want a bigger slice!”

Another reviewer cleverly found another use for The Pioneer Woman’s pie filling: “I used this filling for a chocolate cake. I put a good amount in between the layers and another coating all around the cake making it smooth all around. I put it in the freezer for about an hour to get it good and set. Then I poured a chocolate ganache over the cake. Then decorated it. My friends & family went nuts over it.”

RELATED: ‘The Pioneer Woman’: Ree Drummond’s 4 Best ‘Cheap and Easy’ Budget-Friendly Recipes

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June 27, 2021 at 10:20PM
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Try Ree Drummond's 6-Ingredient Chocolate Peanut Butter Pie to Find Out Why It Has Nearly 300 Reviews on Food Network's Website - Showbiz Cheat Sheet

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Annual pie baking contest benefits domestic violence survivors - WDVM 25

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BERRYVILLE, Va. (WDVM) — The Ms. Geneva Jackson Pie Baking Contest is not your average bake-off, it benefits a local organization that holds a special place in the heart of the woman the competition is named after.

Ms. Geneva Jackson started volunteering with the Laurel Center, an organization in Winchester, Va which works to help survivors of sexual assault and domestic violence, in 1988. She also served on their Board of Directors for over a decade. Ms. Jackson was an advocate for rape victims, often accompanying them when they went to testify in court as well as providing counseling to women both in the hospital and at the shelter. She is also a phenomenal baker and an icon in Clark County. The yearly pie baking contest is a way to honor her and benefit the organization she volunteered with.

“Volunteering is like paying rent to live on this Earth,” Ms. Jackson said. “By the grace of God, I could be in that thing or any of my kids, I have five kids and they could be in the shelter, but I am helping my sisters who are in the shelter.”

One entrant baked a pie to honor the people that the Laurel Center seeks to help and protect with their services. Julie Dodson was one of sixteen entrants in this year’s Ms. Geneva Jackson Pie Baking Contest. She decorated her strawberry rhubarb pie with “helping hands as thoughts for those women.”

Judges of the Ms. Geneva Jackson Pie Baking Contest inspect the entries and pick their winners.

“We love our Clark County Farmers Market, it’s great support for our community. I made strawberry rhubarb pie can be part of that community,” Dodson said. “But mostly to support the Laurel Center, they’ve lost a bit of their funding and so we need to come alongside them and support the women that need their services.”

A number of the pies entered in the contest were then sold during the Clark County Farmer’s Market with the proceeds going directly to the Laurel Center. Executive Director Faith Power says the fundraiser could not come at a better time.

“We are in the middle of a financial crisis. We’ve had a significant grant part of the state level,” Power explained. “So, this support is always welcome but it’s particularly welcome right now based on what we’re going through.”

Ms. Jackson only agreed to establish the pie baking contest so long as it would benefit the Laurel Center as she says it is her heart.

For more information about the Laurel Center and the resources they provide, please visit their website.

The Link Lonk


June 27, 2021 at 08:22AM
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Annual pie baking contest benefits domestic violence survivors - WDVM 25

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Pie

Annual pie baking contest benefits domestic violence survivors - WDVM 25

arome.indah.link

BERRYVILLE, Va. (WDVM) — The Ms. Geneva Jackson Pie Baking Contest is not your average bake-off, it benefits a local organization that holds a special place in the heart of the woman the competition is named after.

Ms. Geneva Jackson started volunteering with the Laurel Center, an organization in Winchester, Va which works to help survivors of sexual assault and domestic violence, in 1988. She also served on their Board of Directors for over a decade. Ms. Jackson was an advocate for rape victims, often accompanying them when they went to testify in court as well as providing counseling to women both in the hospital and at the shelter. She is also a phenomenal baker and an icon in Clark County. The yearly pie baking contest is a way to honor her and benefit the organization she volunteered with.

“Volunteering is like paying rent to live on this Earth,” Ms. Jackson said. “By the grace of God, I could be in that thing or any of my kids, I have five kids and they could be in the shelter, but I am helping my sisters who are in the shelter.”

One entrant baked a pie to honor the people that the Laurel Center seeks to help and protect with their services. Julie Dodson was one of sixteen entrants in this year’s Ms. Geneva Jackson Pie Baking Contest. She decorated her strawberry rhubarb pie with “helping hands as thoughts for those women.”

Judges of the Ms. Geneva Jackson Pie Baking Contest inspect the entries and pick their winners.

“We love our Clark County Farmers Market, it’s great support for our community. I made strawberry rhubarb pie can be part of that community,” Dodson said. “But mostly to support the Laurel Center, they’ve lost a bit of their funding and so we need to come alongside them and support the women that need their services.”

A number of the pies entered in the contest were then sold during the Clark County Farmer’s Market with the proceeds going directly to the Laurel Center. Executive Director Faith Power says the fundraiser could not come at a better time.

“We are in the middle of a financial crisis. We’ve had a significant grant part of the state level,” Power explained. “So, this support is always welcome but it’s particularly welcome right now based on what we’re going through.”

Ms. Jackson only agreed to establish the pie baking contest so long as it would benefit the Laurel Center as she says it is her heart.

For more information about the Laurel Center and the resources they provide, please visit their website.

The Link Lonk


June 27, 2021 at 08:22AM
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Annual pie baking contest benefits domestic violence survivors - WDVM 25

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Pie

As racist as apple pie: Media's obsession with the label 'racist' - Fox News

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Media top headlines June 25

Biden acting bizarre and whispering at a press conference, a Reuters survey showing that the US has the lowest levels of public trust in the media among 46 countries, and The New York Times’ Mara Gay saying rising crime is due to trauma, grief, and upheaval round out today’s top media headlines

If you’re planning to enjoy a warm slice of apple pie for Independence Day, beware that you may be contributing to, according to a column in The Guardian, an American tradition of "stolen land, wealth, and labor." 

And remember that when you see the distinctive yellow coloring of an Audobon’s Warbler, you may be admiring what the Washington Post calls the bird’s "racist legacy." 

And if you take yoga classes, you may need to find a new chosen method of fitness. According to Glamour magazine, the practice has a "racist problem." 

These are not isolated incidents. Mainstream media has made a sport of finding racism in innocuous places. 

According to NPR, the "racist history" of the ice cream truck’s jingle has finally caught up to it. That outlet also told readers racism has infiltrated our roads, and Cornell University has introduced a course on the racial implications of black holes. 

E&E News informed readers that "Climate Racism is Real," noting "lower-income residents and people of color are more likely to live in the hottest neighborhoods in cities across the country." 

WASHINGTON POST REPORTER TROUBLED BY ‘RACIST LEGACY’ OF SOME BIRDS

Certain fonts are racist, according to CNN, and we must find a new name for master bedrooms, according to the New York Times. 

And to further your understanding of the racial implications in your everyday life, you can attend Brandies University in Massachusetts. But be warned, once on campus you can’t invite your friends for a "picnic," but rather must participate in "outdoor eating." 

But take all of this with a grain of salt, because according to NPR, the media itself has a racist history. 

These assertions are not innocuous, says Deroy Murdock, a senior fellow with the London Center for Policy Research and Fox News contributor. 

"[The left] completely has turned the term racism into a punchline," he said in an interview with Fox News. 

"They have gone beyond crying wolf. They have made the boy who cried wolf look like a stable and reliable character, and they totally made a mockery of the term and trivialized it to the point of ridicule." 

HANNITY BLAMES MISTRUST IN US NEWS ON THE LIBERAL MEDIA

The media outcry doesn’t extend to explicit examples of racism, though, Murdock noted.

"Everything in America is racist except actual racism," he said. 

Murdock noted the most egregious example was Chicago Mayor Lori Lightfoot’s decision on the second anniversary of her inauguration to only conduct interviews with minority reporters, a move the Washington Post referred to as a "gift, of sorts." 

But, this is not the only example of the media’s failure to label explicit racism as such. 

When psychiatrist Aruna Khilanani spoke at Yale University and said she fantasized about killing White people, the Washington Post published one article online on the incident, explaining Khilanani’s position that the comments were "hyperbole." CNN did not cover the story on its cable news network at all, according to Grabien transcripts. 

MSNBC, ABC, CBS, NBC AVOID SHELDON WHITEHOUSE'S ALL-WHITE CLUB SAGA, CNN OFFERS LESS THAN 5 MIN OF COVERAGE

More recently, Rhode Island Sen. Sheldon Whitehouse admitted to being part of an all-White beach club. Despite receiving significant backlash, the controversy received no coverage on MSNBC, ABC, CBS, and NBC, according to Grabien transcripts. 

Murdock noted that the media’s insistence on labeling things as racist has both diminished examples of actual racism in the United States, and harmed relationships between people of different races. 

CLICK HERE TO GET THE FOX NEWS APP

"They have Americans on edge, terrified of opening their mouths, terrified of talking to each other, terrified of even becoming friends with each other across racial lines," he said, noting that Americans are afraid that anything they did or said could be perceived as "racist."

"These people are doing our country an enormous disservice," he said. "They need to stop, they need to go back to the idea of trying to get along with each other rather than trying to make us hate each other." 

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June 26, 2021 at 09:58PM
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As racist as apple pie: Media's obsession with the label 'racist' - Fox News

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Pie in the sky? Birdie's 2.0 has landed in Hayden - Coeur d'Alene Press

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HAYDEN - Always remember that “pie calories don’t count.”

That's the mantra, anyway, of renowned baker Sharee Moss, owner of Birdie’s Pie Shop at 9375 N. Government Way in Hayden.

That location, the second in Kootenai County, opened Wednesday. Launching the second location one and a half years after they opened the first one in Post Falls, Moss said, was “scary,” but she credits the success of her business to the community of “frequent piers” who have supported her, even through the effects that the COVID-19 pandemic has had on the economy.

As a mother of seven, owner of two pie shops and a part-time pediatric nurse practitioner, Moss is a ball of energy. Creating pies at Birdie’s allows her an opportunity to scratch her creative itch.

Entering Birdie’s, guests are welcomed by a cozy atmosphere, friendly faces and a bakery case full of fresh pies made completely from scratch. Moss’ natural flair for design is evident in the decor, but the real star of the whole production is the pies.

The secret to a good pie, Moss said, is always the crust. With a laugh she declared, “If you do not have a good pastry crust, forget it. It’s like you’re eating cardboard.”

Moss started baking as a child and made her first pie before she was a teenager. Her grandmother, Birdella, the original Birdie, inspired all of her pursuits in the kitchen.

As a child, Moss, now 37, said she was “deemed the dessert person” and for “any holiday, any birthday, it’s always pie.”

Birdie’s Pie Shop offers an array of sweet daily flavors: apple, pecan, triple berry, chocolate and key lime. Not so sweet but succulent, the savory chicken pot pie is a daily staple on the menu. A variety of non-alcoholic beverages are available as well.

Coming up with seasonal recipes, such as the root beer float pie that was created in honor of Father’s Day, is a passion for Moss. And she always welcomes custom orders, including gluten- and dairy-free requests.

If Moss hasn’t previously made a particular variety, she’s willing to give it her best effort to experiment and create a recipe.

People often come to her requesting a re-creation of an old family classic, perhaps something their grandmothers used to make. She readily accepts the challenge.

Moss said that sometimes these creations are “so delicious and we love it, then we just sell it in the shop, it’s well received and we just keep it coming.”

“I dream pie recipes, honestly ...I just want to be creative and think what could be the next thing that could be made into a pie,” she said.

With the love of pie she cultivated as a child, she really wanted to create a “great pie place.” With her dedicated staff and family rooting for her, Moss made that a reality.

After opening the first location in Post Falls at 1003 N. Spokane St. right before the pandemic hit, Moss realized that people in the community “needed some kind of comfort, and I wanted to give back to anybody who had lost it.”

During the 21-day lockdown, Moss and her staff gave back to the community in a big way - offering 21 days of free pies.

Moss described it as the hardest three weeks of her life because they were baking their little fingers off. The community responded to the efforts with abundant appreciation, and support for Birdie’s has continued.

Moss and her husband purchased the building in Hayden and spent the next nine months renovating it. The shop offers a carry-out counter, a small indoor seating area and a variety of clever, pie-themed merchandise.

In the near future, Birdie’s Pie Shop in Hayden will also offer a “pie-thru” window for people to even more quickly grab a perfectly crusted feast.

Although Moss already had a growing business in Post Falls, her husband encouraged her to open the second location. She recounts him telling her, “You can do more. You’re amazing, you can do so much more!”

She attributes much of her success to the support of her family and her staff. As a lifelong resident of the Inland Northwest, Moss feels a desire to give back to her community.

Between the two shops, Birdie’s Pie Shop employs 12 people, lovingly called “Birdie Babes.” They believe that pie is simply essential. Moss and her Birdie Babes are dedicated to producing pie perfection and prioritizing customer service.

When asked if there is a possibility for a third location, for now she will handle it “one Birdie, one pie at a time.”

Both locations are open Tuesday through Thursday from 10 a.m. to 5:30 p.m. and Fridays from 10 a.m. to 8:30 p.m. and Saturdays from 10 a.m. to 4 p.m. Prices range from $1.75 to $28.

Info: Hayden - 208-591-6838; Post Falls - 208-457-7004 Birdiespies.com

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June 26, 2021 at 03:10PM
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Pie in the sky? Birdie's 2.0 has landed in Hayden - Coeur d'Alene Press

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Australia skipper apologises to New Zealand, eats "humble pie" - Reuters

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Cricket - Ashes 2019 - Fifth Test - England v Australia - Kia Oval, London, Britain - September 14, 2019 Australia's Tim Paine during the warm up before the match Action Images via Reuters/Andrew Boyers

MELBOURNE, June 26 (Reuters) - Australia test captain Tim Paine has apologised to New Zealand for writing the Black Caps off before their World Test Championship (WTC) triumph against India.

Paine had predicted India would "comfortably" beat Kane Williamson's side in the WTC final, only to be ridiculed on social media after New Zealand completed an eight-wicket win in Southampton this week. read more

"We all get some wrong. I copped a bit from the Kiwi fans, so I thought I'd come on air and eat some humble pie," Paine told New Zealand radio station Newstalk ZB.

"I thought the New Zealanders played outstandingly. It's always a pleasure to watch the way they go about it.

"For such a small nation - I'm from Tasmania, which is obviously our smallest resource state and we punch above our weight - so I certainly respect what the Kiwis do on an international stage."

Paine's Australia were beaten 2-1 by a severely depleted India during the home summer, despite the tourists losing captain Virat Kohli after the first test and their entire first-choice pace attack to injury through the four-match series.

Reporting by Ian Ransom; Editing by William Mallard

Our Standards: The Thomson Reuters Trust Principles.

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June 26, 2021 at 08:17AM
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Australia skipper apologises to New Zealand, eats "humble pie" - Reuters

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Greens and Feta Pie | Kitchen Vignettes for PBS - PBS Food

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For many gardeners in the northeast, the months preceding July are a period of eager anticipation for zucchinis, tomatoes, eggplants, corn and all the other veggies, berries, and fruit that summer brings. In my cool climate in central New York, it can take quite a while for the garden to get established and unless you have a greenhouse, the wait for fresh, local veggies can feel long. But in the meantime, there’s greens… so many greens!

There’s spinach, chard, and kale. There’s also plentiful wild greens (aka “weeds”) that are nutritious and grow everywhere such as dandelion greens, garlic mustard, and lambsquarters. There’s herbs like mint, chives, parsley, dill, and oregano. This hearty pie makes use of them all! It’s the quintessential spring / early summer salad and a great way to sneak more greens into your diet. And it will keep you happy while you await all the delicious vegetables summer will soon be offering up.

This dish is inspired by Mediterranean green pies like Spanakopita, Hortokopita, and Torta Pasqualina. My version is adaptable to whichever greens are available to you. If you’ve got tons of spinach, use that. If you only have wild greens, that’s fine. Each pie I make is a little different from the last, depending on what’s available to me. In fact, I never measure the ingredients when I make this pie (though I finally had to so I could share it with you below!). It’s a very forgiving and versatile pie. One thing to note though, you’ll see I used some baby kale in the video version, I find that a little bit of baby kale is ok but that kale is generally not ideal in this pie, it’s a bit too tough. Greens like chard, spinach, lambsquarters are ideal because they’re so tender when cooked, they really melt in your mouth.

In terms of the crust, you can really use pretty much any recipe you like. Store-bought puff pastry would be lovely if you’re short on time. Phillo is always great. I initially used my favorite all-butter basic pie crust recipe, but over time, I’ve found that I prefer an olive oil-based crust for this recipe, it has an appealing texture, almost crisp on the top, and the bottom cooks better. (The greens can hold a lot of moisture and make a standard pie crust a tiny bit soggy if you don’t wring their water out really well). In fact, many of the Italian and Greek recipes call for an olive oil-based crust so it also feels more true to tradition.

It takes a bit of time and effort to prepare this pie, but it’s well worth it. It makes a hearty summer meal, and will serve a good eight or so people. If you’re feeding fewer people, it will provide leftover meals for days to come. And in my opinion, the flavor only gets better as the days go by. I sometimes reheat the leftover pie, but I also love to eat it cold. I find it delicious that way, especially when I’m in need of a quick lunch and have no time to cook.

Oh and yes, frozen spinach is totally fine to use in this recipe!

I hope you enjoy this pie and make it your own, let me know in the comments below.

This dish is inspired by Mediterranean green pies like Spanakopita, Hortokopita, and Torta Pasqualina. The recipe is adaptable to whichever greens are available to you.

Ingredients

• Filling:
• 1 1/4 pounds of any assortment of fresh greens such as spinach, Swiss chard, nettles, dandelion greens, sorrel, lambsquarters, ramps, garlic mustard. If using frozen, use 3 cups of frozen greens.
• 2 to 3 cups finely chopped fresh herbs (can include a mix of chives, basil, parsley, dill, or mint - you can use oregano or thyme but in smaller amounts)
• 6 to 7 eggs, beaten
• 12 oz crumbled feta
• 1 large chopped onion
• 1 chopped leek (optional)
• 3 Tbsp olive oil
• Grated zest from one organic lemon
• Salt & pepper to taste (keep in mind the feta already makes the filling salty)
• Pie Crust:
• 1 cup whole wheat flour
• 2 cups white flour
• 2 tsp. Baking powder
• 1/2 tsp salt
• 1/2 cup olive oil
• 1/2 cup yoghurt
• A few tablespoons of water, if needed
• 1 egg for brushing the top crust

Directions

1. To make the pie crust, mix the flours, baking powder, and salt together in a large bowl. Add the olive oil and mix in until crumbly. Stir in the yoghurt and if needed, add a little bit of water, one tablespoonful at a time (I used about one tablespoon of water). Don’t overmix the dough. Once it comes together easily and is not too wet or too dry, shape it into 2 balls, one slightly smaller than the other, flatten them slightly, wrap them in a bit of wax paper, and place in the fridge for about 30 to 45 minutes.
2. To make the filling, rinse the greens and steam them for about 5 minutes (I simply steam them in a large pot with about 1/2 inch of water at the bottom). Once the greens are cooked but still hold a nice shade of green, drain them and let them cool a bit. (Save the green water for your next soup or water your plants with it, it’s very nutritious). Once the greens are cool enough to handle, squeeze them using your hands to remove as much water as possible. Chop the cooked greens and place them in a large bowl.
3. Sauté the chopped onion and leek in the olive oil on medium heat until softened and translucent. Let them cool.
4. Add to the greens the beaten eggs, chopped herbs, crumbled feta, cooled onion and leek, lemon zest, and salt and pepper to taste (keeping in mind the feta already makes the mixture salty). Mix all the filling ingredients together.
5. Assemble the dough and filling in a deep pie dish or an 8 by 11 inch casserole baking dish. Roll out the larger piece of chilled dough into a rectangle, quite thin, about 1/8 inch thick. Place the large piece down into the bottom of your pie dish. Brush a little olive oil all over the dough. Add the filling, spreading it out evenly. Fold the overhanging edges of the bottom dough over the filling (you may wish to trim them a bit as I did in the video). Brush a little water around the edge of the folded down dough. Then place the smaller piece of dough, also thinly rolled out, on top to cover the filling. Pinch the dough edges together so they are well sealed. Brush the beaten egg over the top of the pastry. Cut a few vent holes in your top layer of dough to let the steam out. Decorate with leftover greens and edible flowers, if you wish. I used pansies, violets, chives, garlic mustard, and mint to decorate.
6. Bake for 45 to 55 minutes in a 350 oven, or until the crust is nicely golden and looks done. Allow the pie to settle and cool for 20 minutes or so before slicing and serving. You can make it ahead and reheat it.

Yield: 8 servings

Aube Giroux is a food writer, a James Beard award-winning documentary filmmaker and a passionate organic gardener and home cook, who shares her love of cooking on her farm-to-table blog, Kitchen Vignettes.

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June 26, 2021 at 12:54AM
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Greens and Feta Pie | Kitchen Vignettes for PBS - PBS Food

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