Bubby's Homemade Pies by Jen Bervin, Ron Silver

By Jen Bervin, Ron Silver

"One of my fondest adolescence thoughts is of my aunt's pies cooling at the window sill, whereas father sat along with his deputy . . . wait . . . that may be Opie Taylor. for those who love pie, and that i can in simple terms suppose you do, Bubby's pies are the easiest. I'm consuming one correct now."
--Jon Stewart

"I virtually ate the booklet! If my bubby made pies like this, I'd weigh four hundred pounds."
--Billy Crystal

"If a pie cooling in a rustic breeze is your suggestion of baking nirvana, with its golden crust and juicy filling beckoning, then the pleasant recipes in Bubby's do-it-yourself Pies will advisor you towards that target and, maybe, start up the looks of 'Pie of the Month' at your place. Now wouldn't that be a candy and inviting sight?"
--Lisa Yockelson, award-winning writer of Baking by means of taste and ChocolateChocolate

"My dad continuously says, 'Save your fork, there's pie!'"
--Kate Douglass, proprietor of The noticed Pig

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In a small bowl, whisk together the lime juice, olive oil, Marsala, mustard, cilantro, and salt and pepper to taste. In a large bowl, toss together the corn, poblano slices, halved tomatoes, avocado cubes, and serrano peppers, if using. Toss again with the lime vinaigrette. indd 43 43 7/14/11 12:03 PM Sunburst Salad Break out those Jackie O’s and get ready to bask in the orange glow of this salad, which will equally charm the upper-crust ladies and gentlemen who lunch for a living or a lazy afternoon gathering of family and friends on the patio.

Let yourself get carried away with the pure ecstasy that awaits you and your guests with every bite of this salad. ½ cup golden raisins ¾ cup cognac 3 tablespoons extra-virgin olive oil 1 large red bell pepper, sliced into ¼-inch strips 1 large yellow bell pepper, sliced into ¼-inch strips 1 large orange bell pepper, sliced into ¼-inch strips 2 teaspoons fennel seeds 1 tablespoon balsamic vinegar Salt and freshly ground black pepper to taste 4 cups baby arugula leaves In a 1-cup glass measure, place the raisins and cover them with the cognac.

Quickly deep-fry them in the oil at 375°F until they are just lightly browned. Serve at once with the vegan mayonnaise or another dip of choice. indd 25 7/14/11 12:03 PM Chocolate-Soused Strawberries Holy decadence! Are you ready to pamper yourself, BIG-time? You better be, because, One: You soooo deserve it, and Two: This succulent treat will not take no for an answer. The hazelnut background generously provided by the Frangelico is the perfect match for the chocolate and strawberries, whisking you away from reality, one savory bite at a time.

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