I’ve got a legendary post for you today. Mythological.
Superhero/Norse god, Thor, has arrived in Virginia.
AND I’m talking pie. Stack pies.
But first some background information. Thor is currently on a world tour, traveling all over North America and overseas, via author Debra Kristi. Be sure to check out the awesome adventures.
Now for Thor fun and pie.
I took Thor to see the plant life at Lewis Ginter Botanical Gardens
After the gardens it was time to go home and make legendary hero food.
STACK (or stacked) pie. All you really need to know is that it’s pie and then more pie, and so on.
But, I did a little bit of research and learned that a stack pie has it’s roots in both the southern United States and Pennsylvania Dutch country.
If you like pie, then stacking them seems commonsense, but mostly it was done as an easy way to transport pies to gatherings, like a party or a barn raising.
Sometimes the pies are brought stacked. Sometimes they are stacked upon receipt.
Each pie is as simple or elaborate as you want to make it.
Since this was an experiment for me, I made mini pies–one apple, the other a cranberry nut pie.
Thor approved (I did not do extensive research on his likes and dislikes, but there is something called the apples of Idunn that may or may not be significant to his immortality).
You can stack 2 or more pies. Make sure you have a sturdy pie dough. My crust protested the weight.
Also, I learned that frosting or caramel sauce can be used as “glue” between pies.
I like the apple/cran combo, but other yummy combos could include lemon and blueberry, pecan and fudge, or peanut butter and chocolate.
What do you know about Thor and/or stack pies? What pie flavors would you combine?
My cranberry nut pie recipe. This filling is for a regular pie crust, not deep dish.
Cranberry nut pie
¼ cup brown sugar
¼ cup chopped walnuts
1 egg, beaten
½ cup sugar
½ cup flour
1/3 butter, melted
1 9” pie crust, unbaked
1.) Preheat oven to 325
2.) Layer cranberries on bottom of crust, sprinkle with brown sugar and nuts.
3.) Add other sugar to beaten egg, blend. Stir in flour and butter. Pour over cranberries and walnuts.
4.) Bake 45 minutes.
And if you’re gluten free like me, you can substitute your favorite GF crust and then use 1/2 cup of GF Bisquick in place of the regular flour.
Also, I sometimes add fresh lemon zest to filling. 🙂
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