Welcome to Hyacinths for the Soul

My heartfelt thanks for stopping by for a visit to my blog. HFTS is all about friendship, feathering one's nest, and sharing a creative spirit. Thank you to all of you who take the time to leave a comment. I read and appreciate each and every one. Your notes are the only way I know who has stopped in for a visit.

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Wednesday, January 19, 2011

~ A Pie Party~

My friend Cheryl @ JoJo's Joys is having a party.

~ A Pie Party~

Pies are a favorite dessert here at HFTS
so I decided to join in with a few slices of my own.

Enjoy!



Apple Pie



Apple is my favorite of the fruit pies, though cherry and peach are right up at the top of the list too.



Pumpkin pie is a favorite of my personal "chef" and a must for the fall season.



This one was trimmed using my set of William Sonoma mini pie crust cutters.



I like to serve pumpkin pie with a healthy scoop of whipped cream and a side of honey glazed Texas pecans.



Pecan pie, made with our famous Texas pecans, is a holiday favorite.



Why, you might ask, is this one sitting among sea shells in a fish net? Click here to read my FFT edible book review on MERMAIDS IN THE BASEMENT, written by the talented Michael Lee West, also hostess of Foodie Friday.



Lemon meringue pie is my summer favorite.



This too was featured in a FFT edible review, CHERRIES IN WINTER, by Suzan Colón. Click here to read about this delightful book.


Pocket Pie Photos From William Sonoma

Pocket pies made in the William Sonoma pocket pie molds are also a favorite around here. The individual pies are fun for parties and are easy to make. I also highly recommend the mini pie crust cutters that William Sonoma sells. I like to trim the edge of a pie crust with a decorative edge, and the embossed detail of these cutters adds an extra touch.

Below is the recipe I use for making pie crusts.

No Fail Pie Crust

1 cup flour

1/2 teaspoon salt

1/4 cup corn oil

2 1/2 tablespoons ice water

Sift flour with salt into bowl. Slowly dribble oil into flour, mixing with fork until coarsely blended. Sprinkle water over dough and mix. Form into a ball and roll out between sheets of wax paper. Peel off top piece of paper and fit crust into 9-inch or 10-inch pan. (If paper sticks to crust, chill in refrigerator a few minutes.) to bake pie shell, prick pastry all over with fork and bake at 425 degrees F for 10-12 minutes.



Yes, pies are definitely a favorite thing.

When I have a big "piz-za" pie, that's amore!

Celebrate National Pie Day, January 23rd



Click here to join JoJo's Pie Party

Also linking to





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