Though I'm not particularly fond of math (it was always my worst subject in school,) I am a lover of pie. One of my all time favorite movie quotes is from Pulp Fiction and it goes a little something like this - "Any time of the day is a good time for pie." I am a firm believer in that statement. A couple of years ago, when I was still living in Greenpoint, a lovely little shop opened up that was conveniently on my walk home from the subway. The Blue Stove was a pie shop, a beautiful, quaint, cozy little pie shop that served warm pies, both sweet and savory, steaming cups of tea and chilly cups of chocolate milk. It was wonderful. As you can imagine I was very sad to leave the neighborhood and lose my pie shop when I moved to Bushwick last summer. I was even more sad when I had to leave the borough and move to Baltimore. I thought I'd never find another pie shop like that... and I haven't. Instead I've found Dangerously Delicious, a pie shop that serves up sweet and savory pies fresh out of the oven, boasts a bit of a rockabilly Hon kind of vibe, and hosts a date night with a special on two slices and drinks for cutesy couples like me and my honey. And it's only a fifteen minute walk from our house; exactly the amount of walking one should do so as not to feel guilty about frequently eating pie.
|last year's pie - imagine this in a flaky, bacony crust|
savory kale-basa pie
yields one small pie
1/2 large red onion, diced
1 bushel kale, rinsed and torn
1 foot long link smoke kielbasa, sliced about 1/4" thick
1 c fresh sauerkraut, drained
1 tsp smoked parika
1 heaping tsp grainy country mustard
1 sheet pre-made pie crust rolled with 1 tbsp caraway seeds
1. Preheat the oven to 375. Line a small, ungreased pie pan with the crust. There will be quite a bit of pie crust hanging over the edges of your pan; just leave it to fold over the top.
2. Heat a skillet with a splash of oil and saute the onions with paprika and mustard until soft. Toss in the kale and continue to saute until it is just wilty.
3. Toss in the kielbasa slices to warm and soften, about 3 minutes. Turn off the heat and stir in sauerkraut. Mix the filling well and spread evenly into the pie crust. Fold over the excess crust to cover the filling and seal in all the yummy goodness.
4. Bake covered with foil for 25 minutes. Uncover and continue to bake at 375 for an additional 20 minutes or until the crust is golden brown. Let sit for about 10 minutes before slicing and serving. Serve with a tiny mixed green salad and your favorite mustard.