Tag Archives: fruit pie recipe

Who Can Resist A Sunny Slice of Tahitian Pineapple Pie?

A taste of Hawaii in a pie.
A taste of Hawaii in a pie.

What do two Centers for Disease Control scientists know about making pies?

Apparently, a whole heck of a lot.

Married couple, Chris Taylor, an epidemiologist specializing in Alzheimer’s and aging, and Paul Arguin, retired head of the CDC’s domestic malaria unit, are avid home bakers. After meeting, they began entering amateur baking contests together — and winning them like crazy. To date, they’ve won more than 600 awards, trophies, ribbons and certificates for their glorious pies.

Now, they’re showcasing their fanciful creations in their first cookbook,

“The New Pie: Modern Techniques for the Classic American Dessert: A Baking Book” (Clarkson Potter), of which I received a review copy.

There are pies for every occasion and for every baking level, from the “Mocha Mystery” and “Guavaberry Apple” to “Strawberry Margarita with Salted Rim” and the one that garnered them “Best of Show Winner” at the National Pie Championships, the jaw-dropping “Peanut Butter Checkerboard.”

As befitting two scientists, this is a very technical book, which means the recipes are quite long because they are extremely detailed. So, don’t freak out when you scroll down at the one below.

Their “Tahitian Pineapple” pie is the one I tackled. While I’ve made my share of pineapple upside-down cakes, I’d never made a pie with fresh pineapple at its heart.

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Rosemary Pear Pie (And It’s Gluten-Free)

Poached pears worthy of your holiday table.

Poached pears worthy of your holiday table.

 

A friend of mine once rolled her eyes at her then-boyfriend for ordering poached pears for dessert at a restaurant.

In her mind, she couldn’t fathom why one would waste perfectly good dessert calories on simple, cooked pears, of all things.

I can see her point. After all, if you’re going to venture out to a white-tablecloth restaurant for dinner, you want to live it up. You want to eat with abandon, and finish it off with decadence. You want chocolate. You want butter. You want fluffs of cream, ganache and mousse — preferably in a take-your-breath-away form.

Pears don’t immediately muster that kind of response.

But transfer them to the finale of a comforting, home-cooked dinner, and I think even my friend would have a hard time passing them up.

Juicy, sweet, wine-y pears fanned out across a rustic tart that’s put out in the center of the table is just the type of dessert made for entertaining at home.

That’s what you’ll get with “Rosemary Pear Pie” from the new cookbook, “Home Baked” (Abrams), of which I received a review copy. It’s by Yvette Van Boven, a food stylist and recipe writer in Amsterdam.

Home Baked Book

The book is filled with more than 150 recipes for sweet and savory goodies such as “Poppy Seed Popovers,” “Verbena Cake with Fresh Fruit & Verbena Gin Syrup,” and “My Favorite Chili with A Thousand Beans, Chorizo, Chocolate, and Corn Bread.”

One glance at this pear pie in the book and I was enthralled. Who wouldn’t be with the pears arranged just so prettily atop a simple, smooth, custardy filling?

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