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Monthly Archives: August 2013

Everyone Loves Pie {Week 35}


Lemon raspberry icebox pie. Doesn’t that just sound like something you’d like to eat on a hot summer day? We’ve had such a mild, out-of-the-ordinary summer for the most part. But, the last couple of weeks have been hot and humid – the norm for summer weather around here. Karen’s birthday was this week, and I know she loves raspberries, and this pie sounded really good to me, so that settled it! We all dug into this after lunch at the barn on Tuesday – but not until it was bedazzled with sparkler candles, and we all belted out a cheerful rendition of “Happy Birthday” to Karen, of course!


Lemon Raspberry Icebox Pie


1 1/2 cups graham cracker crumbs
1/4 cup milk powder
2 Tbs sugar
3/4 tsp. kosher salt
4 Tbs butter, melted
1/4 cup heavy cream
2 (3 ounce) packages cream cheese, softened (full fat)
1 (14 ounce) can sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 pint fresh raspberries


For the crust: Toss the graham cracker crumbs, milk powder, sugar and salt in a medium bowl to evenly distribute. Whisk the butter and heavy cream together, and add to the dry ingredients. Stir together, or mix with your hands to evenly distribute. The mixture should hold its shape if squeezed tightly in the palm of your hand. Dump the mixture into a 9 inch pie plate and press into the bottom and up the sides until a crust is formed. Bake for 10-15 minutes in a 375 degree oven, until it slightly browns. After baking, let it cool to room temperature, or place it in the refrigerator to chill.
For the filling: Beat the cream cheese and condensed milk in a bowl using an electric mixer on med-high speed until smooth and fluffy (about 2 minutes). Add in the lemon juice and continue beating for 1 minute. Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon. Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight. Shortly before ready to serve, scatter the raspberries evenly over the pie. Serve with a spoonful of whipped cream.

:: Carrie ::

Everyone Loves Pie {Week 34}


The garden has been overflowing recently with summer vegetables. So far we’ve had carrots, lettuce, beets, cucumbers, okra, zucchini, corn, and tomatoes. It’s definitely the best time of year for eating! With so much to go around, I thought I’d better find a way to put some of these into a pie. Technically this would be called a tart, I guess, because it is made in a tart pan, but a tart is part of the pie family, so it’s okay. Trust me.

This is a fresh tomato, zucchini, and goat cheese tart. I have to say, this one was delicious. So, so good. I used a combination of big tomatoes and cherry tomatoes, and I made sure to slice the zucchini pretty thin. The combination of the tomatoes and the goat cheese is perfect, and it’s all baked in a buttery cornmeal crust. If you have some fresh homegrown veggies in your kitchen, you need to make this!


Fresh Tomato, Zucchini, and Goat Cheese Tart


1 cup all-purpose flour
1/2 cup fine-grind stone-ground cornmeal
6 Tbs. unsalted butter, cut into pieces
1 egg
1 Tbs. olive oil
1/2 lb. zucchini, cut crosswise into slices 1/8 inch (3 mm.) thick
Salt and freshly ground pepper
5 oz. fresh goat cheese, crumbled
3/4 lb. tomatoes, one size or a mixture of sizes, sliced or halved, depending on size
1 tsp. coarsely torn fresh thyme, plus more for garnish

For the the dough, combine the flour, cornmeal and 1/2 teaspoon salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and 1/4 cup (2 fl. oz./60 ml.) cold water and mix just until the dough begins to come together. Flatten the dough into a disk, warp in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

In a large frying pan, warm the oil over medium-high heat. Add the zucchini and sprinkle lightly with salt and pepper. Reduce the heat to medium-low and cook, stirring frequently, until the zucchini is softened but not browned, about 5 minutes. Transfer the zucchini to paper towels to drain.

Position a rack in the lower third of the oven and preheat to 375 degrees F. On a floured surface, roll out the dough into a 12-inch circle about 1/4 inch thick. Carefully transfer the dough to a 9-inch fluted tart pan with removable sides. Press the dough into the bottom and sides of the pan. Fold the edges over and press into the sides of the pan, forming a double thickness around the pan rim. Trim off any excess dough overhanging the rim.

Sprinkle half of the cheese over the bottom of the crust. Arrange the tomatoes and zucchini in overlapping circles on top of the cheese. Season lightly with salt and pepper. Top with the remaining cheese and the thyme.

Bake until the crust is golden brown and the juices are bubbling, 35-40 minutes. Let the tart cool for 10 minutes. Remove the pan sides, sprinkle with thyme, and serve warm. Serves 6-8.

:: Carrie ::


A Man, A Boat, and A River


Last Wednesday afternoon, after we finished up at the gift show, I hopped in a cab and made a beeline to the Metropolitan Museum of Art on the east side of Central Park.

I love the Met. LOVE it. It’s huge.  There is so much to see. SO many AMAZING things to see. You can’t take the whole thing in during one visit. There’s no way. I’ve been trying to make short visits there every time I go to the city, and pin-pointing just a few things that I want to look at.

This time I literally had one painting on my list. One big, huge, gigantic masterpiece. Washington Crossing the Deleware. Painted by a German-American artist, Emanuel Leutze, in 1851. It’s a depiction of General George Washington’s crossing of the Delaware River on Christmas night, 1776, during the American Revolutionary War.

photo 1

Did I say that it’s huge? It’s really big. 21 feet wide, and 12 feet tall, in a FANCY gold frame with a big eagle, and banners, and arrows, and other regal looking things on top. It makes a statement, for sure.  And those folks that run the museum know how to show it off. It’s the only piece of artwork hung on one wall that sits at the end of a series of gallery rooms. You can see it coming for a long time before you get to it. Sort of builds some suspense until you actually get there and can stand right in front of it.

photo 2

It’s a great painting, of course. I mean, it’s hanging in the Met! It is beautiful and dramatic, and painted with GREAT skill. All things that I appreciate. But, what sets it apart from all of the other great paintings at the Met is it’s size. You can’t ignore it. It makes a statement.

In this case, I think bigger is better.

I’ve been itching to do some larger pieces of artwork lately, and I think seeing this painting has sealed the deal. Probably not 12 feet by 21 feet, and I’m sure it will never end up in the Met, but it may be time to break out the big brushes.

:: Carrie ::

Everyone Loves Pie {Week 33}


Who doesn’t love a little competition?

This pie-a-week thing has been going on for 33 weeks now, and most everyone I know is either following along, or curious to know what this week’s pie will be. Everyone is quick to tell me their favorite flavor, and that they’d be available to receive a pie at any time. I appreciate that, you guys! Throughout the course of the this year SEVERAL people have also told me about the First Lady of Missouri’s pie contest at the state fair, and that I should enter. Well, I figured if there ever was a time to enter a pie contest, it would definitely be now. I’ve kind of had a lot of practice lately!

So, the day before we packed up and left for a week in NYC, I baked a Sour Cream Blueberry Pie, wrapped it up nice and tight, and headed to the fair. The pie contest is a ”time-honored Missouri State Fair tradition,” and I’m pretty sure most of the entrants bring a pie every year. The competition was serious. 48 pies lined up around the panel of judges who sat at table and sampled the pies, one by one, making notes and scoring each pie. When the winners were announced I didn’t make the list, but I’m pretty sure my pie hung right in there. And, I did see Governor Nixon give my pie an approving nod.


Sour Cream Blueberry Pie


Pastry for single-crust pie (9 inches)
4 cups of fresh blueberries
1 cup sugar
1 cup sour cream
3 egg yolks
1/4 cup flour 
1 teaspoon vanilla extract
1/2 cup flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed
Line a 9-in. pie plate with pastry; trim and flute edges. Fill the crust with the fresh blueberries.  In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over the blueberries. Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. 
:: Carrie ::

1canoe2 + NYC


We are back from a hard-working week in NYC! This past week was the NY NOW gift show at the Javits Center on the western edge of Manhattan.


It was a whirl-wind of a week, as always. Thanks to all of you who stopped by our booth, made orders, and said such nice things! We can’t wait to send out your packages!


It’s great to be back home, and back to our slower pace of life, but I never leave the Big Apple un-inspired! I made it a point this time to take in some sights that I’ve always wanted to see, but just haven’t had time for in past trips. The list included a visit to the American wing at the  Metropolitan Museum of Art (a FAVORITE place!), visiting the dinosaurs at the American Museum of Natural History, and a ferry ride to Liberty Island to gaze up at Lady Liberty.


This city is so full of incredible, awe-inspiring sights!

:: Carrie ::


Everyone Loves Pie {Week 32}

Someone had a birthday this week! It was Beth! We have obviously been celebrating birthdays with pie this year at the 1canoe2 HQ, and this was no exception. I had mentioned to Beth a few times that she needed to tell me what kind of pie she would like for her birthday, and she always brought up Key Lime. I can take a hint, and I’ve never made a Key Lime Pie before, so that’s what we went with. It was a really easy recipe, and I think it tasted great. Great choice, Beth. Happy Birthday!


Key Lime Pie


18 whole Graham Crackers (the 4-section Large Pieces)
1/3 cup Sugar
1/3 cup Butter, Melted
1 Tablespoon (heaping) Lime Zest
1/2 cup Lime Juice
2 whole Egg Yolks
1 can (14 Oz) Sweetened Condensed Milk
Preheat oven to 350 degrees
For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible. Serve with whipped cream.

:: Carrie ::


Settling into our New Studio

A few weeks ago we officially moved into our new workspace, and we are slowly but surely getting settled in. It’s been an adventure – taking a 100+ year old barn and making it into a place that we can use – but we are SO glad we jumped in and did it! To hear the whole story you might want to go back and read this post, and this one too, and finally this one. All caught up? Good.

To get the full appreciation of how much changed take a look at the barn loft before…

Kind of dark, and rustic to say the least…

But it had good bones, and a lot of potential.

And here it is after…

A pretty big change, isn’t it? I still can’t believe that the old barn that I played in as a kid is now where I go to work. It’s really crazy.

We’re thrilled with how everything turned out, it is just what we needed, and it’s made all the difference in the world for us! We still have some details to work on, and some furniture to buy, but it is coming along.

One of the very most difficult parts of the whole process that we found was trying to figure out how to get high speed internet wired into the barn. We are definitely not that far from some highly populated areas, but it seems like we are in a black hole as far as internet service goes. After sending a guy up to the top of the grain bins next to the barn to mount a little receiver, and then running a wire into the barn, it seems to be working well. Most of the time.

We have a lot more work space now for packaging cards and packing orders…

and enough shelf space to keep the inventory nice and organized.

Most of all, it is so fantastic to have a place that is bright and cheery, where we can all work together. EVEN if that means that sometimes I have to shut my door and separate myself from the fun that is happening just so I can concentrate. It’s a good thing.

:: Carrie ::

Everyone Loves Pie {week 31}

Pie number 31…a green tomato pie, for my Dad’s birthday.

I love tomatoes. I really do. Especially homegrown tomatoes straight out of the garden. There is nothing better. But a green tomato pie? That’s not something that I’ve had before. I ran across the recipe in one of my cookbooks, and I decided that if there is ever a time to make one, it’s now. Also, I knew that my Dad would be up for trying anything, and no matter what he’d tell me it’s good. So I grabbed a bunch of green, not yet ripe, tomatoes from the garden and sliced them up real thin and made them into a pie. And, you know what? It tasted just fine. Actually, it was really good! It tasted just like apple pie. If you didn’t look at it too closely you’d never know it was filled with tomatoes. This might prove that you can make a pie out of most anything as long as you use enough sugar and cinnamon and nutmeg. We enjoyed it, but I think we all agreed that this might not be the way we would prefer to eat our tomatoes.


Green Tomato Pie


9 inch double pie crust
1 1/2 cups sugar
2 T flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
4 cups of very thinly sliced green tomatoes
2 T cold butter, cut into chunks
1 T apple cider vinegar


In a bowl, combine the sugar, flour, cinnamon, nutmeg, and salt. Add tomatoes and vinegar; toss to coat.
Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Bake at 350° for 1 hour or until tomatoes are tender. Cool on a wire rack to room temperature. Store in the refrigerator. Yield: 6-8 servings.
:: Carrie ::