For anyone who’s afraid to make a pie, meet Scottsdale resident Kelly Sallaway. She baked her pie last week in her 1967 Sunray electric range with no features except an on and off dial. But as Kelly likes to say, “it’s not the wand, it’s the wizard,” and she won First Place and Grand Prize for her double crusted peach pie. Her entry, with a secret “spirited” ingredient in the crust, beat out dozens of cream, nut, and fruit pies in the Pie It Forward contest sponsored by Palo Verde Outreach benefiting veterans via Fischer House and Honor Flight. An Arizona native, Kelly’s baking inspiration comes in part from her grandfather, who settled in Arizona in the 1930’s as a pastry chef, and who cooked for movie stars and presidents in the Hollywood Dude Ranch heyday at the San Marcos in Chandler. Kelly has graciously given up her prize-winning recipe so that we can pie it forward ourselves! It is absolutely peachy and here it is, her own words!
My generation is the very last one to use pencil and paper as the primary method of gathering, compiling, and sharing information. So for me, rescuing recipes from the past where our ancestors scribbled beloved dishes on scratch pads, napkins, receipts, or back of envelopes has taken an even greater sense of urgency. However, I also love writing about how an old favorite becomes trendy again, reintroducing itself to a whole new generation. The Apple Pie is the perfect example. Do you ever remember life without it? But have you seen the newest version of our nation’s sweetheart dessert? Introducing you to the latest viral food sensation, the Apple Pie Cookie. It’s fun, it’s delicious, it’s cute, and it makes you feel like you can eat one and not gain a pound! The Apple Pie Cookie uses all the same ingredients as a good old fashioned apple pie – it’s just reconstructed into little lattice-topped discs of yumminess. Nothing will ever replace our love for the iconic American apple pie, but I think even Granny Smith would love these!
This is one of those recipes – you decide you’re finally going to give homemade glazed doughnuts a try. Then you sit down, pour a cup of java, purr like a kitten, and say, “Ah, now that’s a doughnut!” That was my goal when I set out to find a delicious homemade doughnut recipe. For me, it had to be the simple, classic, raised-and-glazed variety. And yes, it has to be fried to a light golden-brown and then drizzled with the old-school white glaze. Well, I’m purring like a kitten over these homemade delights. I’ll share the doughnuts with family. Just give me a bowl of homemade doughnut holes!
My momma’s best-on-the-planet Rum Cake was always the most requested dessert for Mother’s day, and, yes, we made her bake it (before you get mad, please know that you can’t pull an Italian mom out of the kitchen, ever, even on Mother’s Day).
But this year, we decided to let her off the hook and make something she’d never had before. For some reason, the beautiful Boston Cream Pie with two layers of cake, pastry cream, and chocolate glaze dripping over the top and down the sides, was never included in any of our special occasion menus. We’re making up for that now! Happy Mother’s Day, beautiful moms!